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Healthy Food for All!

June 3

June 3

Read about how Frost Beer is made in Food For Thought!

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Frost Beer Works will be at the Co-op June 8th (3-5pm)

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Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Board of Directors: Ends Policy PDF Print E-mail

“The BFC exists to meet its shareholders collective needs for…”
WHAT?

by Tom Franks
April 2012

 This is the first phrase of the Brattleboro Food Co-op’s Board of Directors’ Ends Policy. It is followed by six specific “collective needs.” These define what we do, with what resources, and for whom. The Ends guide your board in all of its decisions, and since the board’s decisions on your behalf direct the Co-op’s activities, they are important.

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From the GM PDF Print E-mail

alex

Looking Forward As We Look Back

April 2012

 

So close to the finish line! By the look of it, we will open our doors just shy of the two-year anniversary of the beginning of demolition on the Bruegger’s/Enright’s wing of the building.  Substantial completion of the new building—at which time we will receive our certificate of occupancy—looks to be right at the end of May or the first week of June.

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Brattleboro Food Co-op Focus on: Produce Department PDF Print E-mail

by Andee Bingham
April 2012

From the wall of dewy kales, to the crates of blushing local apples, the woven baskets hanging from the ceiling, and the bouquets of cut flowers, the Produce Department may be the most visually striking section of the Co-op. Many dedicated hands work to stock, clean, and cull the shelves and bins to provide you with the freshest produce possible. “[It’s rewarding] when you work on an area at length, and it is recognized by our customers,” says Cheryl Ann, who has worked at the 
Co-op for nine years.

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From the GM PDF Print E-mail

 

alex

Looking Forward

March 2012

For the past several months– well, maybe a few more than several– the focus of many of my newsletter articles has been on keeping shareholders up to date about progress on our beautiful new building.  It is now March, a mere three months from a projected May opening, and before the new structure totally comes into being I want to share with you some of the excitement that our staff are envisioning and looking forward to when the big day comes. Enjoy!

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Rutabaga Recipes PDF Print E-mail

SPICY ROASTED RUTABAGAS
2 Tbsp. olive oil or other vegetable oil
1 – 1½ tsp. chili powder
1 tsp. garlic powder or 1-2 cloves garlic, minced
1 tsp. sugar, honey, or maple syrup
½ tsp. paprika
Dash of cayenne (optional)
4 medium-sized rutabagas, peeled and chopped into pieces about 1-2 inches long and 1 inch wide
1 medium onion, sliced thinly

Preheat oven to 400 degrees. Mix oil, spices, sugar, or honey together in a bowl. Toss peeled rutabagas with spice mix, sliced onions, and oil. Transfer to roasting pan or oven-proof casserole dish, spreading pieces out evenly. Bake for 20 to 25 minutes until tender and lightly browned, stirring every 5-10 minutes.

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