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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!

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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.
Recipe: Whole Wheat Couscous Salad PDF Print E-mail

June 2017 by Chris Ellis, Staff Nutritionist
Recipe adapted from Epicurious.com

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GM Report: A Burden Best Shared In Community PDF Print E-mail

by Sabine Rhyne, General Manager
May 2017

Recently I had the occasion to reflect on a phrase uttered by a close friend, “A burden best shared in community.” In that particular case, the burden was the loss of a parent, a scenario repeated too often recently, of loss of someone dear. Community serves us in so many ways, and in times of struggle and abject pain, the support of those around us is critical to our very survival.

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Board of Directors Report: Co-op Sustainability PDF Print E-mail

by Wesley Pittman
May 2017

Each month this newsletter features a local enterprise: a dairy, a bakery, a farm. We are fortunate to live where the food we eat is produced with great care, and where our member-owned Co-op exists to provide a range of such items to the community. The Brattleboro Food Co-op is dedicated to the support of a sustainable local economy. Situated in a wider world which has little respect for local economies, the cooperative business model we practice affirms the value of the local and the sustainable: how we buy and sell and how we treat one another are local issues with global reach.

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Producer of the Month: Tom Knows Salsa PDF Print E-mail

by Jon Megas-Russell
May 2017

Over the past year or so Tom from Tom Knows Salsa has graced us with his presence for samplings at our
Cinco de Mayo, Apple Cider Social and Shareholder Appreciation Weekend events. His salsa verde
has dazzled our taste buds and many of us have fallen in love, so we felt it fitting to bring his salsa
story to life.

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Recipe: Corn Tortillas PDF Print E-mail

May 2017

INGREDIENTS

  • 1 cup masa harina
  • 1/4 tsp. salt or less
  • 3/4 cup water (or more)
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