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 Calendar of Events & Classes
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Food For Thought Newsletter
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June 3

June 3

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


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


Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
My Co-op Story PDF Print E-mail

by John Hatton
March 2012

My wife Kate, our 1-year-old daughter, and I came to Brattleboro in 1991.  For a brief stint in the ‘80's, I had agreed to be the interim general manager of an inner-city conventional food co-op in Hartford, CT – but I really didn’t know or learn anything about co-ops; I was just running a grocery store.

Board of Directors: The more things change, the more they remain the same PDF Print E-mail

The more things change, the more they remain the same.
–French proverb

by Mike Szostak
March 2012

In last month’s Food for Thought our board president, John Hatton, reminded us that the United Nations has declared 2012 the International Year of Cooperatives.  Across the globe, co-ops employ more than 100 million people, with more than 800 million members.  In the United States, there are nearly 30,000 coops, serving more than 25% of Americans. In Vermont, more than 300,000 residents are member-owners of co-ops; that’s almost 50% of our population!

Rutabaga Recipes PDF Print E-mail

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.

Rutabagas PDF Print E-mail

by Chris Ellis, Staff Nutritionist
March 2012

With the exception of carrots and for some of us beets, root vegetables as a group are often forgotten amongst all the vegetables. Many people rarely get to the root of the vegetable matter—myself included, since until a few years ago and well into adult life I had never consumed any others besides the occasional parsnip. The lonely rutabaga was not part of my repertoire. I love the name of this vegetable but unfortunately when you get to the “root” of the word it doesn’t sound very appealing. Also called a Swedish turnip, “rutabaga” is derived from the Swedish word rotabagge meaning “root bag.” The Swedish deserve credit for the word since they continue to be smart enough to use turnips on a regular basis, one of many root crops that thrive there.  

Brattleboro Food Co-op Focus on: Dottie's Discount Foods PDF Print E-mail

 by Andee Bingham
March 2012

Dottie’s Discount Foods transitioned from its long-lived spot in the Co-op plaza to its current home at 77 Flat Street nearly four years ago. Jim Colaceci joined the Co-op family as Dottie’s manager in 2008, bringing with him the energy and drive to elevate Dottie’s to a higher quality discount store.

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