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Anne, of Boston Post Dairy, in the cheese-making room.

The goats of Boston Post Dairy

April Producer of the Month

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
RECIPE: Black Bean Dip PDF Print E-mail

(adapted from HONEST PRETZELS by Mollie Katzen)

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RECIPE: Black Bean Burgers PDF Print E-mail

This recipe is delicious with sliced avocado and tomato, lettuce, and minced cilantro (if you are a fan).

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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.

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PRODUCER OF THE MONTH: The BFC Deli PDF Print E-mail

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

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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,

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