Thought - Local Producer of the Month V T - Brattleboro Food Co-op
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thought
FOR
Brattleboro Food Co-op May 2019
VT
indh am ,
W
Local Producer of the Month
BrattleboroFoodCoop.coop
FOR
What's New at the Co-op!
Published monthly by the
Designers
ild ing
Marlene O'Connor
Donna Lee Amerman
graphics@brattleborofoodcoop.coop
Editors
Jon Megas-Russell,
WEDNESDAYS
jonmr@brattleborofoodcoop.coop Every Wednesday our team in the Deli
Ruth Garbus,
shareholders@brattleborofoodcoop.coop
marinates and bakes delicious flavors of chicken
wings. These wings are from Murray’s Family
Advertising
Jon Megas-Russell Farms and are fed vegetarian feed, free of
To advertise in Food For Thought hormones and antibiotics, and humanely raised.
call 257-0236, ext. 813, or email
jonmr@brattleborofoodcoop.coop
Nutty Life For $7.99 you can get about a dozen wings.
Ad deadline is the first Friday
Nutty Life is a Woodstock, VT based company
of the previous month.
Letters to the editor must be signed
creating delicious organic cashew milk and body
and may be edited for length. products such as lip balm and soap. Check them
Brattleboro Food Co-op out in our Grab and Go and in Wellness!
General Manager
Sabine Rhyne
Board of Directors
Jim Barker
Badger Balm Clear Sunscreen
Mary Bené Badger Balm
Anna Edson, Secretary
Judy Fink of Gilsum, NH
Skye Morse, Treasurer
Beth Neher, President
has released a
new clear zinc
Archway Farm
Tamara Stenn
Arion Thiboumery sunscreen which Archway Farm in Keene, NH humanely
Jerelyn Wilson,Vice President offers the same raises pastured heritage breed pigs that are
The articles appearing in this newsletter effective results Animal Welfare Approved and eat high quality
represent the views of the individual writers you know and non-GMO feed. Our meat department has lots
and do not necessarily reflect the opinion trust, but without of delicious offerings such as chorizo sausage,
of the Brattleboro Food Co-op.
the whitening. pork loins and more!
Brattleboro Food Co-op
2 Main Street, Brattleboro, VT
Mon. - Sat. 7–9; Sun. 9–9
Bag-a-Bean
2 Main Street, Brattleboro
Main Number: (802) 257-0236 Recipients for May Staff
Customer Service 802
Bulk Area 812
Cheese Counter 852
Safe Place Child Advocacy Recognition
Deli Counter 826
Center
Deli Platters 838 Each month, Co-op employees nominate
Grocery 875
We Celebrate Democracy colleagues they want to honor, and a
Meat Area 818
Produce Area 804
Brattleboro Coalition for committee comes together to vote on a
winner. This month Tim, a cook in our
Seafood Counter 846 Active Transport Commissary Kitchen, was selected. As
Shareholder Services 821
Wellness Counter 803 his colleague stated: “He has such a great
(Dial "0" at any time for assistance) demeanor, always goes above and beyond
Moved recently? of what is asked of him and always has
We want to keep in touch!
Please give your new address (or any status
even keel about him. He’s great!”
updates we should know) to Shareholder Congratulations, Tim!
Services at 802-257-0236 ext. 821. Thanks!
2 | May 2019
Just. Equitable. Sustainable.
from the GM Sabine Rhyne, General Manager
I
recently attended the 1. There are many problems with Ms. Tyson shared with us a Community Room in late March.
Neighboring Food Co-ops’ our food system, and the impacts series of maps of the continen- They too reflected on the dispar-
Association annual meeting, often affect communities of color tal United States, beginning with ity of our food economy, especially
and was captivated by the keynote disproportionately. farms owned and farmed by native globally, and called for individuals
speaker, Ruth Tyson, who is the 2. We must advocate for poli- Americans, followed by African to step up and take action. They
Coalitions Coordinator for the cies that promote sustainable Americans, Asians, Latinos, and are publicizing a summit June
Food and Environment program of and equitable food production, women. She showed us the distri- 20-22 in Norton, MA, to further
the Union of Concerned Scientists. procurement, and distribution by bution of farms by size. Finally, she explore and inspire all the ways
She was able to draw some very minimizing harm and increasing showed the picture I have shared in which citizen action can have
clear pictures of our agricultural good. online (brattleborofoodcoop. effect on the state of our food
food system and its prejudice. Ms. coop), of where, to whom, and system (for more info: https://
Tyson highlighted three relevant 3. Co-ops occupy a critical role with for what, the federal agriculture equalexchange.coop/summit).
themes: Just, Equitable, and their advocacy potential, purchas- subsidies live. Then she showed us Further, they have called on our
Sustainable. Finally, it seems we ing power, ownership/employment the actual crops that these farms help to support a bill introduced
are beginning to connect the lines opportunities, and distribution of produce, and no surprise here, in Congress, the Booker Pocan
between food sustainability and fresh healthy affordable food. fruit and vegetables were seriously Food and Agribusiness Merger
social justice, and to illustrate this 4. Cooperative development, owner- underrepresented. Corn and soy Moratorium and Antitrust Review
to a larger audience than before, ship, and operations must be are king. (See above.) Act, which is seeking to slow the
as the results of consolidation and inclusive, centering restoration In thinking about things that we pace of hyper-consolidation that
government misdirection become and reparation to ensure we can do to actively move the needle we have seen in the food industry
sadly obvious to most anyone don’t perpetuate the inequities to a different kind of food system, over the last decade, effectively
who is paying attention. Her main persistent throughout our food visitors from Equal Exchange deepening the difficulties that farm
takeaways for us were these: economy. set up a discussion in our own Continued on next page.
May 2019 | 3
Continued from previous page.
workers, farmers, grocers, and Board of Directors Report by Skye Morse
consumers have experienced. Our
Family & Community
Co-op will certainly support this
legislation, as will many if not all of
the co-ops around the country.
There is much to do, and it
will take time. It begins, however,
with your local co-op. If you “…community is the optimal lately the Co-op feels like such and when need be, discuss discord
yourself are not spending your condition for human fulfillment.” – a warm and friendly epicenter of we hear. We table for shareholder
grocery dollars in an organiza- Sidney Pobihushchy community, full of smiling staff and comments, collect feedback, and
I
tion that values its employees happy customers, and I think it’s conduct a rigorous and continuous
and its producers, and returns a ’ve been thinking a lot about more than the fact that spring is program of compliance monitor-
large portion of its revenue to its family and community lately in the air. A lot of hard work has ing. While we do not, and in most
community, then your habits might as my own family has grown gone into shaping our cooperative cases cannot, take direct action
be a good place to start. Once in the past six months to include into the place that it is, and to me, in response to specific concerns
here, think about your choices in our twin boys, Bennett and Emery. it truly feels like a big family. raised, the accumulated senti-
the aisles. Yes, we are messy, we Time spent with grandparents and ments inform our strategy for
others has gone from social to As I have reflected further on
humans. We may make choices how to foster the most impact-
essential. My experiences as a new the similarities between family and
based on packaging one day, and ful engagement with as many of
father and the long hours late at co-op, it strikes me that the Inter-
price another, but in the end, we you as possible, and how best to
night have allowed me to ponder national Co-operative Alliance’s
are responsible for our actions, interpret and embody the values
the community relationships, ten cooperative values are surpris-
and they have real consequences. of cooperation to which we have
the interpersonal dynamics, and ingly similar to the values many
At least try to move your own subscribed.
the structures put purposefully strive to model within families.
needle a bit towards a more
in place that shape strong family Like children, we look for educa- In many cases, we find clear
sustainable food system. If a few
bonds. tion and guidance from those direction in the Policies and
more of us begin to pay attention,
more experienced in the practice Bylaws on how we must and must
we can make more change and In my family, the principals
of the cooperative ethical values of not conduct ourselves, and well-
leave our descendants a worth- of respect for all, independent
honesty, openness, social respon- crafted guiding principles in our
while future. thought, support for each other’s
sibility, and caring for others. Ends policies. However, we are
Do you have something to add? interests and ambitions, the value not so arrogant as to think that
Please drop me a line or stop me of education and hard work, high Like parents, we are all called to these guiding documents are infal-
in the store. Tell me about some standards for achievement, and the uphold and enable the cooperative lible or immune to changing times,
of the thinking you have been rules of proper personal conduct values of self-help, self-responsi- or that they will have anticipated
doing on this topic. I’ll see you in were not just taught, but lived. bility, democracy, equality, equity, the unknowable circumstances
the aisles! And while at times I found myself and solidarity. we have yet to face. In fact, we
in conflict with certain facets, the Of course, like family, in a coop- know that our predecessors took
Sabine
parenting doctrine was fair and erative we do not get to choose great pains to keep certain things
well-reasoned, and its application who joins our ranks as sharehold- open-ended, left to interpretation
consistent. Perhaps most import- ers. It must be expected that we in a given scenario. Accordingly,
ant however, we always had room will disagree, and so it is imper- we constantly and continually
for calm and open discourse about ative that we continue the open question the meaning of our guid-
Sabine Rhyne any discord. discourse and mutual respect that ing documents, suggest changes
SabineR@brattleborofoodcoop.coop
The outpouring of support has kept our co-op family close to more clearly apply the origi-
802 257-0236 x801
Geneva and I have received from across decades, despite or perhaps nal intent, or tweak language to
this community since the babies in celebration of, our differences. reflect our accumulated learnings
arrived has been humbling, and We know that it is when this prac- and the current environment.
while it may take three times tice has broken down that we have In recent months we have heard
longer to pick up a few quick items struggled as a community. questions raised by patrons, staff,
at the Co-op, it’s mostly because In its current iteration, our and directors about the role of
A Perfect Gift! we end up in happy conversations board spends a lot of time listening employees on the board, and the
with so many fellow shoppers. I so that we may better understand; role of the board in monitoring
have also heard from others that
4 | May 2019
the Third End. We have delved
LOOK FOR
deep into the origins and impli- Co-op Partners
Monthly
cations surrounding our Third
End, “A workplace community with Black Bear
Notes
where cooperative values are Upcoming Cheese
modeled.” What does this mean in Biodiesel Competition
the context of our store and our
community today? How can we As you know, we prepare a
SPECIALS
best measure our performance in lot of food here at the Co-op IN STORE
pursuing this End, and how can we
from the April 1 and each Friday we turn on the
monitor our progress? We know Board Meeting fryers for our Fish Friday. One
where the End came from and of our on-going waste streams
why it was added, and we have just 1. End #3 (“a workplace has been our cooking oil. We
begun our journey of discovery, community where are pleased to announce that
discovery and interpretation. cooperative values our fantastic Facilities Manager
has partnered with Vermont- Look for this (purple)
Through our efforts, I hope that are modeled”)
continues to provoke based organization Black Bear logo in-store for
our cooperative doctrine, as it
were, remains just in its concep- deep thought and Biodiesel to turn our cook- Every-Day
Low Prices!
tion and application. If we can feel ing oil into bio-fuel. We are
conversation.
confident to share our frustrations pleased that we can help reduce
2. We talked about consumption of fossil fuels in
at what is not working without
“self-responsibility” the state of Vermont.
fear of retribution, openly and
Fresh
as a cooperative Fresh Deals
respectfully disagree, listen and every
be heard, and give each other the value that calls for
month
the wisdom of each Compostable Bags
DEALS
tools to build a better organiza- during the
person to be heard week of
tion together, then we are truly
in Produce
FLYER
are a cooperative. and respected. the 15th
through the
In my first year on the board 3. We are modeling We continue to try and 21st!
we celebrated achievements from that in our board decrease our consumption and
the financial to the personal; we meetings. Everyone use of plastic here at the Co-op.
Advertise in
thought
mourned losses of co-workers and shows up and is By placing compostable bags FOR
friends; we heard grievances from thoughtful in their into the produce department
shareholders, staff, and fellow responses and (above the root vegetables and
board members and took action;
questions. avocados) we hope to entice
we made difficult decisions; we shoppers to use these vegeta- Reach 3000+ people.
clarified bylaws; we sought counsel ble-based bags instead of plastic. Discounts for multiple months.
and learned from the experiences We have done some testing with
of others within the movement; root veggies, dry vegetables, dry For rates and information, contact
and we shared ice cream on a Jon Megas-Russell at 802 246 2813 or
greens, and dry fruits, and these
beautiful day. From where I sit,
looking through the lens of the
The Board of bags hold up well. They also
jonmr@brattleborofoodcoop.coop
are compostable through the
ten cooperative values, ours is a
picture of a healthy and resilient
`
Directors Brattleboro curb-side compost
program. Do you have EBT, WIC or SSI?
co-op, and our family is truly Visit
strong. Ask us about Food for All!
brattleborofoodcoop.com
or Facebook to learn SLOWER
The next BFC Board when the SHOPPING HOURS:
Meeting is Monday,
May 8th at 5:15pm,
BFC Board Mon-Sat 7-9 am/pm. 10%t!
will be tabling For those among us who prefer Discoun
in the Co-op's shopping with less stimulation FOOD for ALL
in May! (and more parking places).
Conference Room.
May 2019 | 5
Producer by Ruth Garbus
OF
THE Month
FinAllie Ferments
I
always find it interesting
when hippies become
entrepreneurs. Not
that Allie Dercoli, owner and
operator of FinAllie Ferments, is
necessarily a hippie…she’s more
like a combination of itinerant
farmer, artist, electrician, teacher,
and finally, chef, with a refined After graduating in 2010 from First are the vegetables: Allie is crushed by hand. Allie has help
palate, innate resourcefulness, Columbus College of Art and passionate about Vermont’s soil. from a couple employees: Carol
and a penchant for smelly stuff – Design as a glassblowing major, The concept of terroir—the idea (“my right hand”) and Cristina,
which is an important attribute she began farming all over United that the environment and methods and her boyfriend, Nate, who is
for someone devoted to crafting States, making it to a total of 51 that go into growing food affect nicknamed “The Polish Hammer”
this delightfully pungent food. farms over the course of about its character—is typically applied because of his mother’s country
When she settled in Vermont in four years. It was early on in this to wine and cheese, but Allie uses of origin and his big, kimchi-clob-
2014, she wasn’t looking to start time of travel that she landed the term when she talks about bering hands. Once it begins to
a business—she was looking in a place called Bastrop, Texas anything grown in our state, and release its moisture, the cabbage
for sustainable community and and learned the art of fermen- is adamant about the truly special gets combined with other ingre-
farming. FinAllie Ferments is tation. From then on, she would qualities this mineral-rich land dients to create Allie’s unique
simply the result of meeting the make ferments at the farms she creates. All the veggies in FinAllie recipes, and then is pounded into
demand that naturally arose from worked at, along the way expand- Ferments are grown at nearby giant wine barrels with a classic
her delicious supply of amazing ing her knowledge through farms, like Allwinds, Harlows, and Louisville Slugger baseball bat...an
kimchi and kraut. experimentation and study, the High Meadows. It’s the supreme unconventional but highly effective
Allie is originally from Canfield, latter especially focused on the quality of these ingredients that kraut-pounding tool. The barrels,
Ohio, near Youngstown, in the works of Sandor Katz, who, lends each jar its truly next-level which stand at about 3 feet high
corn and soy industrial farming according to Allie, is “the Elvis of flavor, and the perfect blend of and almost 3½ feet across, are
belt. The food culture in her family fermentation.” crunch, sweet, and zing. Even the made of lightly toasted oak wood.
was strongly influenced by their The process of making sauer- herbs and spices are grown locally. This is a point of pride: FinAllie
Italian roots—growing it, preserv- kraut is pretty simple: get some The kimchi has the remarkable Ferments are never aged in plastic,
ing it, making sauce, and making cabbage, crush it with some clear zest of Old Friends Farm the industry standard.
wine were all were big, community salt, pound it into a container young ginger root, and the “Dill
All of FinAllie’s products
affairs when she was little. She and cover it (tightly, but not With It” kraut has a stunning,
are made and packed at the
remembers wondering even when too tight), and keep it at around kitchen-garden aroma when it’s
W.A.A.W.W.E. kitchen in Spring-
she was a little kid in Ohio why room temperature until it’s to served slightly warm—the kind of
field, VT (it stands for We Are All
being wasteful was the norm, and your liking. But Allie has taken savory scent that can only come
What We Eat, and is pronounced
taking it as a compliment when her this simple recipe and made each from fresh-picked herbs.
“wowie”). The space belongs to
cousin visited and declared, “You component sing in its highest After it gets shredded, all that Lisa Kaiman of Jersey Girls Dairy,
stink!” Allie replied, “Thanks!” octave. cabbage gets mixed with salt and
6 | May 2019Kimchi fermenting in a repurposed ceramic sauerkraut crocks are also most of Allie’s vegetable scraps,
wine barrel. still in use from before she scaled and there’s virtually no single-use
up. These are used for small-batch, plastics used in the packaging or
experimental flavors. They’re the processing. And if her supply
about 2 feet high, and, naturally, all of cabbage or other ingredients
have names: Thor, Carol, Harriet, cannot be met by local farms, then
Alice, and Helga, and then there’s demand be damned, she will not
Pete, a little half-sized crock produce more! Allie’s vision of
named after her dad. On a recent success doesn’t look like exponen-
visit to the facility I thought I tial growth or a bigger bottom line
heard someone’s cellphone make a (“more money more problems,”
pert “Bloop!” sound, but realized she said), and doesn’t want to
that it was actually bubbles of gas expand the business beyond her *“Naturally fermented foods
escaping through the “airlocks”: heart’s capacity—it seems that are getting a lot of attention
who shares the space. There Allie a little trough of water lines the FinAllie truly exists to help and from health experts these
has built an insulated room where opening of each crock, and the heal people and planet through days because they may help
there could be up to nine of the lids sit in the water, sealing off the good food and community. She strengthen your gut microbi-
giant barrels in operation at one contents from the air but allowing would like to create employment ome—the 100 trillion or so
time during growing season, or as gases to escape. And apparently opportunities for more local people, bacteria and microorganisms
few as two or three in late winter. this old technology also has the and perhaps will down the road, but that live in your digestive tract.
The time of year also affects the added benefit of giving voice to staying small and sustainable is the Researchers are beginning to
fermentation time: when the the little life forms that are the priority. She was recently picked link these tiny creatures to all
produce is super fresh in spring microscopic operators behind up by a regional distributor, which sorts of health conditions from
and summer, it spends about one lacto fermentation, the process has the potential to increase orders obesity to neurodegenerative
month aging. In the colder months, that transforms simple cabbage dramatically. But she has made it diseases.
it will take 6 weeks or so to reach and salt into a living food that is clear to them that for now, she
optimum flavor…she says it’s done Fermented foods are
not only delicious, but also benefi- only wants them to make FinAllie
“when it’s super crunchy, but not preserved using an age-old
cial for our health.* available to Vermont stores. We
too crunchy,” and tastes each batch process that not only boosts
Allie emanates fun and playful- are so lucky to be able to sell Allie’s
to make sure it’s perfect. During the food’s shelf life and nutri-
ness, and so does her business. high-quality products at the Brattle-
harvest season Allie goes through tional value, but can give
Cases in point: she and her boro Food Co-op, and after tasting
900 lbs. of local, organic cabbage your body a dose of healthy
employees wear custom screen- them I’m sure you’ll agree!
every month. There are three regu- probiotics, which are live
printed red jumpsuits when they Come try some for yourself, microorganisms crucial to
larly available varieties: Dill With
do tastings; the labels on FinAllie when Allie is here (donning a healthy digestion, says Dr.
It Kraut, Electric Curry Kraut,
jars feature a drawing of her and custom red jumpsuit) on three David S. Ludwig, a professor
and her unique Kimchi made with
her dog, Fin, wearing psychedelic Fridays, May 10th from 11-2, of nutrition at the Harvard
beets. All varieties are made with
sunglasses; and coming very soon May 24th from 2-4, and May 31 School of Public Health.”
ingredients purchased from farms
we’ll see some wild, limited-run for an all-day seasonal sampling.
that use organic and non-GMO From: health.harvard.edu/
labels made by people in her And keep your eyes peeled for a
practices in a kitchen that does not blog/fermented-foods-for-bet-
community of artist friends. But ferment-making class taught by
use gluten, and is vegan. ter-gut-health-2018051613841
don’t let this lightheartedness Allie this summer or fall.
In addition to the giant oak belie the seriousness with which
barrels, five traditional German she takes her vocation: Allie
does not compromise on values
Traditional German sauerkraut
crocks. or quality. Lisa, with whom she
shares the W.A.A.W.E. produc-
tion facility, said of Allie, “She M I T S U KO U C H I DA & J O N AT H A N B I S S , A R T I S T I C D I R E C TO R S
doesn’t do it unless she can do
it the right way.” This goes for
the quality of her ingredients, the
Five Special Weekends of Concerts
quality of her equipment, and an on the Campus of Marlboro College
attention to resourcefulness and
minimal waste in all things. Cows July 13–August 11
and chickens that Lisa raises eat
www.marlboromusic.org
May 2019 | 7It's All About the Food! Avocado
Avocados
by Chris Ellis, Staff Nutritionist
Toast
Enjoy the simplicity of this
winning avocado toast,
T
from strongertogether.coop/
he oddly shaped avocado provide us with a special group of
recipes/springtime-avocado-
may not be an eye catcher fats referred to as phytosterols,
toast.
as you walk through the which include beta-sitosterol,
Produce department, but they campesterol, and stigmasterol. INGREDIENTS
sure provide a wealth of nutrients This unique group of fats has been • 4 ounces fresh goat
for your body. The avocado—once shown to be beneficial for fighting cheese
known as “alligator pear”—has inflammation in the body as well as
preventing heart disease. Avoca- • 1 teaspoon lemon zest
become a commonly consumed
food in the American diet and is dos are a great source of plant • 2 tablespoons chopped
considered a “hot food” due to its compounds, mainly carotenoids, watercress, plus sprigs
nutritional profile. including lutein which is so inte- for garnish
gral to eye health. Carotenoids • 4 slices hearty whole
Avocados are a rich source of
play a role in the functioning of grain bread
many nutrients that include fiber,
other body systems as well. The
vitamins K and E, potassium, • 1 large avocado
fat in avocados not only provides
pantothenic acid, manganese,
a good source of MUFAs but has • 4 small red radishes or
zinc, copper, and several B-vita-
also been shown to increase the a medium watermelon
mins. They contain a whopping 22
bioavailability of all of the carot- radish, thinly sliced
percent of the daily value for the
enoids by the body. Therefore it
B-vitamin folic acid, which plays a
is a good idea to serve avocados DIRECTIONS
key role in the prevention of heart
alongside other carotenoid-rich 1. In a medium bowl,
disease and birth defects.
foods such as salad, dark green mash the cheese and
The main nutrition component vegetables, carrots, and tomatoes. mix in the lemon
they provide is not carbohydrate If served with high carotenoid zest and chopped
or protein but essential fat, and foods, an avocado significantly watercress.
that fat is primarily in the healthy, increases their absorption by two
monounsaturated form. About 70 cold winter and always readily 2. Toast the bread.
to six times!
percent of the 82-percent total fat available in the Co-op’s Produce Spread 1/4 of the
Avocados were once referred department. When choosing cheese mixture on
avocados contain are monounsat-
to as “alligator pears” due to their avocados, select firm ones and each piece of toast.
urated fats (MUFA). MUFAs have
shape and rough, reptilian skin. keep them at room temperature
been shown to be a preventive for 3. Halve the avocado
The fruit originated in Mexico until they get a little soft. To
heart disease, and eating avoca- lengthwise, carefully
thousands of years ago. The word quicken the ripening process, place
dos in moderate amounts on a remove the pit, then
avocado is derived from the Aztec them in a paper bag along with an
regular basis have been shown to use a paring knife to
and it was known to them as a apple or banana, which a produces
decrease levels of “bad” LDL and slice the flesh thinly in
fertility fruit. The main producer natural ethylene gases to speed
overall total cholesterol levels, and the shell. Use a soup
of avocados is Mexico but they are up ripening. For the most nutri-
to increase “good” HDL levels. spoon to scoop out
grown plentifully in other Central tional benefit, cut an avocado in
MUFA-intake is essential in the the slices, and fan 1/4
and South American countries half lengthwise and then peel back
winter for skin integrity since our of the avocado over
such as Brazil, Dominican Repub- the skin like you would a banana,
skin often dehydrates and cracks each slice of toast.
lic, and Colombia. Many avocados since some of the best nutrition is
during the long and dry, cold
are also grown in Florida and Cali- 4. Top with radish slices
winter months, so avocados are right underneath the skin. Choose
fornia, which unfortunately are and garnish with
a great food to consume to fulfill one of the simple recipes below to
also far from local. But avocados watercress sprigs.
that requirement. Avocados also enjoy the rich taste of avocados.
are in season in the midst of our Serves 4.
8 | May 2019Avocado Brownies Civil Rights Banner
Photo Opportunity
Call for BFC
45th Anniversary
Brownies are a Stories & History
perfect place to As a cooperatively owned
slip in some creamy business and members of the We’re gearing up!
avocado. In place of community, we want to take
2020 marks the 45th Anniver-
some of the butter, every opportunity to work
sary of the Brattleboro Food
avocado adds cream- towards equality and equal rights
Co-op—45 years of tasty food,
iness with more for all. We are excited to host
community fabric-weaving and
nutrients and fewer a photo opportunity in front of
social connection!
calories. You will the Co-op on Tuesday, May 21
never know there’s @ 5 pm. (Rain date is Thursday, We want your stories! As we
a healthy fruit in May 23 @ 5 pm). We welcome turn 45, we are interested in
there, thanks to the slightly underbaked so they all Shareholders, community hearing and releasing your stories
cocoa and vanilla. stay moist and gooey. From members and staff to take part. about the Co-op in a celebration!
These are lower fat strongertogether.coop/recipes/ Did you divvy up bags of rice on
“CIVIL RIGHTS FOR ALL”
brownies, and best avocado-brownies. weekends in 1977? What was
STAND WITH THE
bagging like on the day before
BANNER
Thanksgiving in Brookside Plaza?
The “Civil Rights For All” Main What is your favorite memory of
INGREDIENTS until completely Street Banner will be hung under our years on Flat St? Did your
smooth. Add the the Brattleboro Food Co-op sign.
• 3/4 cup unbleached flour kids grow up shopping at the
white and brown This is an opportunity for us to
• 1/2 cup cocoa Co-op? Send your proposals
sugars and process, be photographed for posterity for stories to JonMR@brattle-
• 1/2 teaspoon salt then add the eggs, standing with the banner. borofoodcoop.coop, SabineR@
oil or butter and
• 1/4 teaspoon baking soda Southern Vermont Samba will brattleborofoodcoop.coop or
vanilla and process
• 3/4 cup mashed perform on the 21st. Woody SarahB@brattleborofoodcoop.
until smooth. Scrape
avocado (1 large or 2 Bernhard and friends will make coop
the avocado mixture
small) a postcard from a photograph, Throughout 2020 we will release
into the flour
and the postcard will be available YOUR stories and YOUR pictures
• 1/2 cup white sugar mixture and stir to
at the Co-op. Woody also plans to celebrate 45 outstanding years
combine. Spread
• 1/2 cup brown sugar to make a wall calendar for 2020
the batter in the of cooperation!
• 2 large eggs which will include the postcard
prepared pan.
photo, and we hope to get our
• 1/2 cup canola oil or 1 4. Bake for 20-25 picture in the Reformer and the
stick melted butter minutes, until the Commons.
Stay tuned for
• 1 teaspoon vanilla top looks dry and a
All who attend agree to behave MEMORIAL
toothpick inserted
DIRECTIONS in the middle of
nonviolently in word and in deed. DAY WEEKEND
1. Preheat the oven to
350°F. Lightly oil an
8-inch square baking
the pan comes out
with big wet crumbs
attached-not dry.
For info & to help:
woodybernhard48@gmail.com,
or 802-464-3154
SALES!
pan. Don’t overbake, JonMR@brattleborofoodcoop.
if you like a gooey coop, or 802-257-0236 x813
2. In a large bowl, mix brownie, take it
the flour, cocoa, salt Sponsored by:
out while a little
and baking soda, We Celebrate Democracy/Civil
gooey in the middle
crushing any lumps of Rights For All
and chill to make it
cocoa with the back PO Box 6231, Brattleboro, VT
easier to cut.
of your spoon. 05302
3. In a food processor, Cut into 16 squares Hosted by:
puree the avocado and serve. Brattleboro Food Co-op
May 2019 | 9TRUCKLOAD SALE Order Form & Instructions
REG. SALE 1. Fill out this order form with
UNITS SALE
UNIT % UNIT UNIT the number of cases you wish
QTY PLU# BRAND/FARM PRODUCT PER CASE
SIZE
CASE OFF PRICE PRICE PRICE
Ea./Lb. Ea./Lb.
to purchase, along with your name,
PACKAGED GOODS
telephone number, email, and
7201 Annie's Shells & White Cheddar, Family Size 10.5 Oz 6 46% $3.99 $2.17 $13.00
Shareholder number (if applicable).
7202 Amy & Brian's Coconut Water 33.8 Fl Oz 6 53% $4.99 $2.33 $14.00 By placing your email on this sheet, you allow
7203 Field Day ORGANIC Coconut Milk, Unsweetened 13.5 Oz 12 30% $2.39 $1.67 $20.00 us to be in contact with you about the
Name: ________________________________ Tel #: ____________ Em: ______________________________ Share # ________
truckload sale and our 2X/month e-newsletter.
7204 Green Mountain Gringo Tortilla Strips 8 Oz 12 52% $2.79 $1.33 $16.00
7205 Clif Builder Bar, Chocolate 2.4 Oz 12 53% $2.49 $1.17 $14.00 2. Bring your completed order
7206 Westbrae ORGANIC Canned Black Beans 25 Oz 12 49% $3.59 $1.83 $22.00 form to any cash register and
7207 Tropical Plantation ORGANIC Coconut Oil 24 Oz 4 48% $11.99 $6.25 $25.00 pay for your order.
7208 Spectrum ORGANIC Extra Virgin Mediterranean Olive Oil 33.8 Fl Oz 6 57% $16.99 $7.33 $44.00 3. We will keep your receipt and
7209 BioNaturae ORGANIC Diced Tomatoes 28.2 Oz 12 45% $3.79 $2.08 $25.00 order form. The cashier will also
7210 Wild Planet Albacore Tuna, No Salt 5 Oz 12 50% $4.99 $2.50 $30.00 give you a copy of the receipt.
7211 Equal Exchange ORGANIC Chocolate Bar, Dark Caramel Crunch 2.8 Oz 12 36% $2.99 $1.92 $23.00 Please have your receipt copy
7212 Equal Exchange ORGANIC Extreme Dark Chocolate Bar, 88% 2.8 Oz 12 36% $2.99 $1.92 $23.00 with you when you pick up your
7213 Seventh Generation Unbleached, Recycled 2-Ply Bath Tissue 12 Rolls 4 54% $13.99 $6.50 $26.00 order on Saturday/Sunday,
7214 Ecos Liquid Laundry Detergent, Free & Clear 100 Fl Oz 4 50% $15.99 $8.00 $32.00 May 18/19 (10am-5pm).
7215 Ecos DishMate Dish Soap, Free & Clear 25 Fl Oz 6 50% $3.99 $2.00 $12.00
4. Discounts listed are final.
DAIRY
No further discounts apply to
7216 Green Mountain Creamery Non Fat Greek Yogurt 32 Oz 6 37% $5.79 $3.67 $22.00 Truckload Sale items/orders.
7217 Woodstock Extra Firm ORGANIC Tofu 14 Oz 6 40% $2.79 $1.67 $10.00 Prices are for everyone.
7218 GT's Trilogy ORGANIC Kombucha 48 Oz 6 45% $9.99 $5.50 $33.00 5. Vegetable & Flower Starts:
7219 GT's Gingerade ORGANIC Kombucha 48 Oz 6 45% $9.99 $5.50 $33.00 The Truckload Sale Discount is
FROZEN FOOD available on FULL FLATS of
7220 Dr. Praeger's California Veggie Burgers 10 Oz 6 37% $5.29 $3.33 $20.00 flowers OR FULL FLATS of
7221 Cascadian Farm ORGANIC Frozen Corn 10 Oz 12 40% $2.79 $1.67 $20.00 vegetables - NO MIX/MATCH
7222 Cascadian Farm ORGANIC Frozen Peas 10 Oz 12 40% $2.79 $1.67 $20.00 of floral & veggies to make
7223 Woodstock ORGANIC Frozen Mixed Berries 10 Oz 12 43% $4.99 $2.83 $34.00 a full flat. Feel free to mix/
BULK FOOD match an all-veggie flat
7225 Commodity ORGANIC Rolled Oats 5 Lbs 1 40% $1.49 $0.90 $4.50
or an all-floral flat.
7226 Commodity ORGANIC Dried Chickpeas (Garbanzo Beans) 25 Lbs 1 53% $2.99 $1.40 $35.00
7227 Commodity ORGANIC Black Beans 25 Lbs 1 50% $1.99 $1.00 $25.00 Don’t forget to pick up
7228 Lundberg Family Farms ORGANIC Short Grain Brown Rice 25 Lbs 1 44% $2.49 $1.40 $35.00 our BADIC (Brattleboro Area
7229 Commodity Almonds 5 Lbs 1 42% $7.99 $4.60 $23.00 Drop in Center) Food Shelf
7230 Commodity Walnuts 5 Lbs 1 41% $8.79 $5.20 $26.00 Truckload Sale order
7231 Commodity ORGANIC Raisins 5 Lbs 1 46% $4.79 $2.60 $13.00 sheet to purchase cases
COFFEE
of food for this local
7232 Equal Exchange ORGANIC French Roast coffee 5 Lbs 1 30% $9.99 $7.00 $35.00
organization on your behalf.
7233 Equal Exchange ORGANIC Love Buzz Coffee 5 Lbs 1 30% $9.99 $7.00 $35.00
MEAT
7234 Stonewood Farm Ground Turkey 1 Lb 8 28% $6.99 $5.00 $40.00
NOTE: Rain checks are NOT
available for out-of-stock
7235 Black River Meats Hamburger Patties 1 Lb 8 15% $7.99 $6.75 $54.00
products ordered on Saturday,
7236 North Country Smokehouse Applewood Smoked Sliced Bacon 12 Oz 12 24% $6.99 $5.33 $64.00 May 18 and Sunday, May 19.
7237 Applegate Naturals Natural Uncured Beef Hot Dogs 10 Oz 12 38% $6.99 $4.33 $52.00
like us on follow us on
7238 Applegate Naturals Chicken & Maple Breakfast Sausage 7 Oz 12 28% $4.99 $3.58 $43.00
7239 Applegate Naturals Pork Breakfast Sausage 7 Oz 12 28% $4.99 $3.58 $43.00
FROZEN SEAFOOD
7240 Henry & Lisa's Natural Seafood Grab & Go Salmon 4 Oz 10 50% $5.99 $3.00 $30.00
7241 Ducktrap River of Maine Wild Salmon Trim 1 Lb 3 44% $12.99 $7.33 $22.00
FLOWER & VEGGIE STARTS
6 Pack
7242 Couch Brook Farm Assorted ORGANIC Flower Starts
Flat
6 29% $3.99 $2.83 $17.00
4 Pack
7243 High Meadows Farm Assorted ORGANIC Vegetable Starts 10 32% $3.99 $2.70 $27.00
Flat
10 | May 2019May
FREE CLASS for SHAREHOLDERS
YOGA CLASS AT BODIFIT
Classes, Demos & Events
@ the Co-op
VISITING AUTHOR
IN-STORE TABLING
FREE CLASS for KIDS
FUN WITH FOOD & ART
May 1 (Wednesday ) 9:15-10:30am May 7 (Tuesday) 11am-5:30pm THAT CRAZY ROCK
Moderate heat, all levels Vinyasa Flow Yoga class at Stop by the Co-op to meet Jon Steinman, author of May 21 (Tuesday) 3:30-5:00pm
Bodhifi t, with Kristin. Arrive early. Space is limited. Grocery Store: The Promise of Food Co-ops Meet at the Brattleboro Museum and Art Center
@ 22 High Street in the Age of Grocery Giants. (BMAC) to enjoy the current exhibit, followed by an
Reading, signing, and Q & A art project with Linda. We will then walk up to the
@ BFC Community Room 6:30-7:30 pm BFC Cooking Classroom to explore the place where
FREE CLASS for SHAREHOLDERS art inspires our creativity, and food mirrors art. The
YOGA CLASS SAMPLE AND SIGN UP WITH LIZI kids will cook/bake something delicious with Lizi!
Wednesdays • Noon-1pm SEAWEED Instructors: Linda Whelihan, BMAC Educator, and
Join this inspiring, all-levels yoga class lead by a May 7 (Tuesday) 3:30-4:30pm Lizi Rosenberg, BFC Education Outreach Coordinator
different instructor each week. Bring your own Visit Lizi at the Demo Counter to taste
yoga mat and arrive early. Space is limited. different kinds of seaweed. While there, find CIVIL RIGHTS FOR ALL
@ BFC Community Room via Canal St. entrance out about the free kids cooking classes available PHOTO SHOOT
this month in our community kitchen.
May 21 (Tuesday) 5pm
FREE STORY & SNACK HOUR Join us in front of the Co-op for a photo opportunity
Fridays • 10:30-11:30am FREE WINE* & CHEESE TASTING with the CIVIL RIGHTS FOR ALL BANNER.
Bring the kids to KidsPLAYce for a story hour May 9 (Thursday) 4-6pm Gather in front of the BFC Café patio and under
and a healthy snack from the Co-op. The second Thursday of each month, we offer up a the Brattleboro Food Co-op sign.
@ KidsPlayce (20 Elliot Street) tasting of our featured sale wine. Stop by the Co-op Rain date May 23 @ 5 p.m.
and try Laurent Miquel wines along with a paired
FRIDAY SAMPLINGS cheese, which will also be on sale.
TRY BEFORE YOU BUY - ON SALE
*Must be 21+ to sample alcohol in accordance with Vermont state law. FREE CLASS for KIDS
Fridays • 11am-1pm FUN FOODS FROM AROUND THE WORLD
Stop by the Demo Counter to try something new, "MOM'S DAY OUT"
JAPANESE MISO SOUP
something seasonal, something on sale! May 10 (Friday) Noon-5pm
AND VEGETARIAN SUSHI
Stop by the Co-op with Mom to celebrate Mother's
Day a few days early! The first 50 Moms to arrive May 28 (Tuesday) 3:30-5:00pm
GREEN UP VERMONT DAY will receive a free carnation, and everyone can enjoy Seaweed, veggies, and warm aromatic soup is what
May 4 (Saturday) 8am-Noon free samplings and giveaways from a number of local the kids will be working with during this Japanese
Come and help Green Up Vermont clean up producers and some of our favorite companies. inspired class. Learn how to make dashi, the classic
downtown Brattleboro and the Food Co-op. Plus, enter a free drawing to win fabulous prizes broth used as a base for Japanese soups and stews.
We will have Green Up bags for you to use. chosen with Mom in mind. There will be lots of We will learn how to roll those colorful sushi rolls
surprises, goodies, and flash sales. filled with a variety of veggies. While having fun with
these foods, the kids will also learn about the
FREE CLASS for ADULTS language and culture of this distant land.
CHINESE MEDICINE: SUMMER TRUCKLOAD SALE Instructor: Lizi Rosenberg,
SEASONAL ATTUNEMENT JOURNEY BFC Education Outreach Coordinator
2 DAYS ONLY
May 4 (Saturday) 10am-Noon
Prepare for the coming season by relating what is Saturday & Sunday
happening in the natural world, to what is happening May 18 & 19
in our bodies, minds, and spirits. Learn how to care Stock up during our giant
for yourself with food, self-care and understanding. truckload sale. These
Taste some seasonal, nourishing foods, too. prices are available only
twice a year at savings up to 50% off.
Instructor: Michaela Wood, Licensed Acupuncturist
Order sheets are available in store, in the
FINALLIE FERMENTS
@ BFC Community Room via Canal St. entrance
Food For Thought Newsletter, and online at FREE TASTING, MEET & GREET
BrattleboroFoodCoop.coop. We will also give you May 10th (Friday) 11am-2pm
SIZZLING SAUSAGE SAMPLING the opportunity to order truckload cases to donate May 24th (Friday) 2-4pm
May 6 (Monday ) 4:30-6:30pm shelf stable cases to Groundworks Collaborative. May 31st (Friday)
Come to the Co-op and try one of our There will be a separate order form in store for this.
many locally famous, house-made sausages All day seasonal sampling & voting.
No further discounts apply. No rain checks available. Stop by the Co-op to meet Allie from FinAllie
@ the Demo Counter with Janet Orders must be picked up Saturday, May 18, or Ferments, our featured local producer, and enjoy
Sunday, May 19, from 10am-5pm. free samples of her delicious fermented foods.
FREE CLASS for SHAREHOLDERS
SPIN CLASS AT BODY IN HARMONY
Full class and event descriptions, changes, and updates found at BrattleboroFoodCoop.coop
May 6 (Monday) 5:30-6:15pm and on our facebook page. All classes require pre-registration.
Shareholders are invited to a spin class with Susie
(from Seafood). New students—Arrive at 5:15pm!! To register, stop at the Shareholder Services Desk, call 802-246-2821,
@22 High Street or email Shareholders@BrattleboroFoodCoop.coop.
May 2019 | 11thought
FOR
Brattleboro Food Co-op May 2019
What’s Inside: Brattleboro Food Co-op PRSRT STD
2 Main Street US POSTAGE
Producer of the Month: Brattleboro,VT 05301
PAID
FIVE MAPLES
FinAllie Ferments
GM Report: Just. Equitable.
Sustainable.
BOD Report: Family & Community
Truckload Sale Order Form
And so much more!
2019 ANNUAL EQUAL EXCHANGE
JUNE
SUMMIT
Wheaton College, NORTON, MA
20-22
YOU’RE INVITED! Save the date for Equal SUMMIT DETAILS & UPDATES:
Exchange’s annual gathering bringing together
worker-owners, farmer partners, and you! We EQUALEXCHANGE.COOP/SUMMIT
believe you are an integral part of this movement fpondolph@equalexchange.coop
and we need your participation to succeed. 508-527-5225
Join our community for two days of workshops,
Can’t attend the summit, but interested in joining
celebration, and planning as we advance our our citizen-consumer network?
vision of building a better food system, together. VISIT: EQUALEXCHANGE.COOP/ORGANIZINGYou can also read
