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Healthy Food for All!

Dan, making the pizzas

Don't mess with these chefs! Back row: Dawn, Chris, Dano, Greg, Craig, Mikey, CJ, and Bernard. Front row: Scotty, Sam, Tia, and Simon.

March Producer of the Month

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BEAN OF THE MONTH: Black Beans PDF Print E-mail

March 2017
by Chris Ellis, Staff Nutritionist

Black beans stand out among the bean bins at the Co-op due to their rich dark color. These beans are also referred to as the black turtle bean since they have a hard outer shell and a sheen much like a turtle! They are another of my favorite beans for their robust flavor and dense meaty texture. These beans hold their shape better than other beans, no matter how long they are cooked! Their jet-black appearance may seem simple but they sure contain a wealth of nutrients for your body. Black beans are the most widely used bean in South and Central America.


March 2017
by Jon Megas-Russell

The Brattleboro Food Co-op Deli thrives because of the wonderful people that work behind the scenes in our commissary kitchen and on the front lines. They are artists, they are chefs, they are food lovers and most importantly they are incredible people. As I walked around and asked why the team in the deli and kitchen love working at the Co-op they all kept saying “the people!” To quote one of the team members, “I love my coworkers! They are awesome, friendly, smart and never boring.” Another stated “I love the community aspect of the Co-op and getting to know the people shopping on a first name basis.” It was

Department Spotlight: Meat Department PDF Print E-mail

March 2017
by Jon Megas-Russell

Phil and Matt are celebrating their 10 year anniversary at the Co-op, and what better way to celebrate than to highlight some of their great work? Many do not realize that these two gentlemen are trained butchers and are the masterminds behind our vast array of meat offerings. They spend much of their time behind the scenes, cutting beef, chicken, pork, and lamb. They even grind chicken, beef and pork fresh right here at the Co-op from shop trim that they obtain from cutting each type of meat. Matt, Phil,

BOD Report: BFC's Waste Stream & Ends Policy 4 PDF Print E-mail

March 2017
by Beth Neher 

The BFC exists to meet its shareholders collective needs for: A regenerative business that has a net positive environmental impact.

End 4 came up as part of a larger board discussion of the Ends Policies in November when our General Manager, Sabine Rhyne, submitted a monitoring report addressing how fully her leadership of the Co-op has brought the store into compliance with the seven Ends Policies. At the end of our discussion, the GM noted that she had not met End 4 and could not state compliance. She stated that the Co-op has more work to do to reach the goal of a net positive environmental impact, and one way of moving in that direction is to continue to reduce the waste stream.

GM Report: Connection, Co-op Style PDF Print E-mail

March 2017
by Sabine Rhyne, General Manager

It’s unfortunate, but often we don’t value what we have until it’s gone. We have at times in our larger co-op history witnessed ourselves taking the very existence of our co-ops for granted. After all, the Brattleboro Food Co-op and others of its relative age have now been around long enough that the youth of Generation Z (born in the late ‘90s and beyond) and millennials (born largely between 1980 and 2000) have always known it to exist. And to those young people, especially those commonly called Gen Z-ers, they seek more radical ways to upend the system, believing that brick-and-mortar stores are, well, “passé.” Well, perhaps they seem so on the surface. But still, we offer a much more interactive way to engage with the food system than any other food store that operates out of a building. And we provide an important space for our community and our staff: a solid place to work, shop, and meet.

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