THOUGHT - LOCAL PRODUCER OF THE MONTH - BRATTLEBOROFOODCO-OP NOVEMBER2018 - BRATTLEBOROFOODCOOP.COOP - BRATTLEBORO FOOD CO-OP
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FOR
Brattleboro Food Co-op November 2018
Scottie and Sam Sean, Carl and Craig
D E L I
Karen and Tina
Local Producer of the Month
BrattleboroFoodCoop.coop
FOR
What's New at the Co-op!
Published monthly by the
Annual Meeting Community
Annual Board of Directors
Designers
Panel Discussion
Marlene O'Connor
Donna Lee Amerman
graphics@brattleborofoodcoop.coop Vote & Bylaw Changes
Editors On November 9th, we will host our Annual
Jon Megas-Russell, Meeting at New England Youth Theatre November marks the month in which we
jonmr@brattleborofoodcoop.coop starting at 6 pm and running until 9 pm. We vote on our Board of Director candidates
Ruth Garbus,
shareholders@brattleborofoodcoop.coop will offer dinner and updates from your GM and bylaw changes. This year we are excited
and Board, and end with a panel discussion to have 6 candidates for 4 seats as well as a
Advertising
Jon Megas-Russell on the Co-op and its relationship to our few bylaw changes. Voting will start at 9 pm
To advertise in Food For Thought community that involves community members, on Friday November 9th and run until Sunday
call 257-0236, ext. 813, or email including Laughing Child Farm, Groundworks November 25th @ 5 pm. Look for emails
jonmr@brattleborofoodcoop.coop
Collaborative, BCTV, Co-op staff and other from us announcing voting, click on the link
Ad deadline is the first Friday
of the previous month. local representatives. Don’t forget kids ages on our home page, vote in store via the web
Letters to the editor must be signed 5–12 can enjoy free circus activities provided by or paper ballots at Shareholder Services.
and may be edited for length. the New England Center for Circus Arts from
Brattleboro Food Co-op
General Manager
7–8:30 pm. Please RSVP for the meeting,
and let us know if your kids will be attending, New Cheese from Emmental
Sabine Rhyne
Board of Directors
by Monday, November 5th. If you RSVP, you
will receive raffle tickets for prizes, and your
Valley Switzerland
Mary Bené
Richard Berkfield, Treasurer planning helps us prepare the appropriate Schlossberger Alt is a delicious
Kathy Carr amount of food. cheese from the Emmental Valley
Anna Edson
region of Switzerland. It is aged
Skye Morse
Hot Sandwiches Ready-to-Eat
Beth Neher, President in caves next to the Schlossberg
Wesley Pittman, Secretary Castle. This cheese goes great at
Arion Thiboumery any party or Thanksgiving
Jerelyn Wilson,Vice President Every day our Deli team is hand-making
gathering and has a salty,
The articles appearing in this newsletter sandwiches and grilling burgers hot and ready-to-
buttery flavor with
represent the views of the individual writers eat. If you are on the go, we welcome you to stop
and do not necessarily reflect the opinion hazelnut notes.
in and grab a delicious sandwich!
of the Brattleboro Food Co-op.
Brattleboro Food Co-op
2 Main Street, Brattleboro, VT Bag-a-Bean
Mon. - Sat. 7–9; Sun. 9–9
Staff Recognition
2 Main Street, Brattleboro Recipients for
Main Number: (802) 257-0236 November
Customer Service 802
Bulk Area 812
Community Organizing
Cheese Counter 852 Effort
Deli Counter 826
Each month, Co-op employees nominate
Deli Platters 838
Write Action colleagues they want to honor, and a commit-
Grocery 875
Tidal Creek Co-op, tee comes together to vote on a winner. This
Meat Area 818 month Jim and Nathanael, our IT team
Produce Area 804 Wilmington, NC
Seafood Counter 846 (Devastated by Hurricane Florence) were selected. Over the past 8 months and
Shareholder Services 821 culminating in the last two weeks, these two
Wellness Counter 803 have transitioned our credit card readers and
(Dial "0" at any time for assistance)
registers over to chip reader technology, a
Moved recently?
lengthy and very complicated process. They
We want to keep in touch!
Please give your new address (or any status
navigated it with grace, hard work, determina-
updates we should know) to Shareholder tion and passion. We thank them deeply.
Services at 802-257-0236 ext. 821. Thanks!
2 | November 2018
And They're Off!
from the GM Sabine Rhyne, General Manager
W Annual Meeting
e had noticed a bit of for five years after our move. To
a sluggishness in sales the lay person, this means that
over the past quarter, our operating profit in the fiscal
so we were excited when the year that closed at the end of
November 9th, 6 – 9 pm
Indigenous People’s Day/foliage June was good, but our ultimate
weekend pushed us well over bottom line was tiny, as most of
recent sales levels in the store.
New England Youth Theatre
the earnings were allocated to
The ramp-up that we experience cover the revaluation due to the
this time of year sometimes change in the tax code. This was a
takes us a week or so to catch
up to, but this year we expect
hard pill to swallow, especially as
the lowering of the corporate tax
Schedule of Events
to have a more difficult time rate was touted as a positive for 6pm: Arrival, dinner, and mingling
getting product on the shelves. I businesses. Just goes to show you
had mentioned in a recent article that the devil is in the details…The
7pm: Kids activities by NECCA, (ages 5-12)
that service levels from our main good news is that as we continue 7pm: Business meeting
natural foods distributor had to be profitable in the future, the 9pm: Voting starts
been trending negatively, and tax payments should be lower due
this trend is sure to get worse to this change, which should help 7:30–9pm: Panel discussion on Co-op
before it gets better. The reason our cash position at that time. Look for more details in store and on our website.
being that manufacturers in This month we celebrate our
general are behind in producing Annual Meeting, to which all
goods, which—added to the a couple of minor bylaw changes. categories. We will be letting you
shareholder owners are invited to
trials and tribulations happening Voting online takes about three to know what we find out as we
both share a meal and commune
in distribution centers around five minutes, so don’t forget! After go, in an effort to give you more
with others. We urge you to
acquisitions and such—means that all, voting is all anyone should be information on which to base your
come. This year, we are includ-
we expect more shortages. We thinking about these days… Let’s own purchasing decisions. Our
ing a few other voices in our
are actively looking for alternative improve our response rate from store’s landfill diversion rate has
presentations to explore a bit
products and sources to mitigate last year! risen to 77% this year, continuing
of who “we” are. We will have a
these anticipated scarcities. Some Our Board of Directors, our a steady trend in reducing food
panel of folks, including a grower,
of these supply issues can be Human Resources department, waste and increasing recycling and
a community partner, and a few
traced to the uncertainty around and I will be attending an uncon- composting. Kudos to the entire
others to hear how the Co-op
the effect of trade tariffs. Time will scious bias training this month, a staff, and to Sarah Brennan for her
interacts with them, and how we
tell, but we will be sure to keep collaborative effort on the part of research and tracking efforts.
could deepen this relationship.
you in the loop. You will be invited to participate seven area co-ops. Although we As always, if you have any
Speaking of policy decisions and with our panelists in this explora- all recognize that this is only one thoughts or comments on these
their effects, we also had some tion. We look forward to seeing piece of a much larger and more updates, I’ll see you in the aisles!
difficult news from our indepen- you there, and we ask that you intense process, we are excited
dent CPA review. Our meager but register ahead of time to win and hopeful that this will get things
positive bottom line was adjusted fabulous prizes (and help us come moving a little more effectively in
to reflect an updated accounting up with a head count)! We also our organization.
valuation of future tax payments ask that you vote for the remark- And finally, we have been
Sabine Rhyne
benefits on our balance sheet, a able candidates who have stepped working on researching packag-
SabineR@brattleborofoodcoop.coop
common accounting practice as a forward to serve you on the ing choices that manufacturers
802 257-0236 x801
result of losses, of which we had Board of Directors, as well as for make for their product in a few
November 2018 | 3
VOTING BOARD OF DIRECTORS REPORT
for the
Brattleboro Food
Co-op
Board of
Restoring Community
by Anna Edson
Directors
T
he Brattleboro Food Co-op witnessed lately. My hat is off to some of the earlier interactions
& Bylaw recently agreed to take part
in a pilot program using the
the Brattleboro Police Department
for stepping up their presence. I do
we have had. He was so happy to
talk about his endeavors. He has
Changes principles of restorative justice
with our partners for retail theft.
not envy them, but I do respect the
job they are doing with the local
moved on to a better job cooking
and he was loving it. Whenever I
starts on November I was curious about restorative opiate crisis, and other related see him he is happy and upbeat. I
justice, and I found out that it has issues that have arisen. hope he is like that all the time.
9th and runs until been around for at least 35 years
Still, despite the difficulties we Yes, there are some successes.
November 25th around the world. The extent of
are witnessing around our commu- And there are many ways to
@ 5pm. the program varies from country
nity, if you look, you will find there handle harms done to our commu-
to country, and from application
TO VOTE:
are successes. nity. Instead of pointing fingers,
to application. It has helped when can we get involved in the commu-
prison overcrowding is prevalent If you have read The Commons,
or listened to the local public nity and share our insights, or
by working with low level provide alternatives to repair that
offenders to repair harm done, radio station, you have heard
about some of these successes. I harm? Sure. We can also support
addressing other root causes when those, like Turning Point and the
brattleborofoodcoop.
possible. Some countries use it with know the story of one local man.
coop
I knew of his addiction, and knew Brattleboro Community Justice
a focus on juvenile behavior. Others Center, with time volunteering,
turned to it because of discontent about some of the issues created
because of it. mentoring, or whatever they might
with the justice system, and to meet need. It doesn’t have to be finan-
the needs of the victims. (Go to I met him 5 or 6 years ago while cial, just a little time. After all, we
Visit our website. restorativejustive.org to learn more his addiction had a strong hold of are stronger together. Coopera-
history of this program.) him. I remember how he looked tives know this well.
email I witnessed some of the process and acted: fighting, couldn’t focus.
locally a few years ago. It was He was with someone from a local
amazing to see that peers in the agency that was assisting him with
community took off from work, or his addiction. He is not the same
person I see today. I was invited to
The Board of
their busy schedules, to volunteer `
to mentor and assist individuals in the grand opening of Turning Point
on Flat Street a few years ago by
Directors
repairing harm from their actions.
I was also moved that instead of a friend on that board, so I went.
Or click on the The Governor showed up, others
will be
pointing fingers and judging, indi-
voting email we send. in the community were present. tabling
viduals were trying to help those
in trouble reflect on their action, When it was announced that this Friday,
and to find steps to prevent it man was there and that he had November 2
from happening again, as well as catered the event, his face lit up.
from 4-6pm in
steps to repair the harm they I will always remember the pride
on his face. Was it pride from the the store.
caused.
lovely dishes he prepared, or that
What a great way for the
he was able to get to that point Join Beth and Jerelyn
community to get involved.
because of his recovery? for information and
Unfortunately, that is not going
Or submit a paper I saw him in the store the other conversation.
to remedy all that has been
ballot in store. day. I don’t think he remembers
4 | November 2018
LOOK FOR
GIFT CARDS UPDATE
Monthly
Notes
from the October 1 NEW C A RD !
SPECIALS
IN STORE
Board Meeting
1. A group of people have
come forward to run
for the board, and that
both strengthens us,
TOURS
A
and is a testimony to
s you know, we have true; gift cards now come with a
the kind of leadership
successfully updated our processing fee each time they are Learn how to shop for affordable,
Sabine gives us. fresh, and nutritious foods. With
card processing to chip swiped. Don’t fret, though— our
2. We have six people readers at every register. This switch to a new processor will this tour, we'll explore the Co-
op, finding the best value for your
running for four open upgrade allows for more security save us money overall each year.
budget. You'll learn tips for food
seats. when making your purchases When possible, we suggest using storage, shop Co-op sales, and get
and allows us to process WIC cash or credit/debit. recipes for meals at home.
3. Read the election
payments at every register. We We appreciate your flexibility
packet and vote! A FREE SERVICE
now have our own BFC gift card. and your patience, and please feel
Please know that because of this Call Shareholder Services
free to email, call or stop us in the at 802-246-2821
processing upgrade our gift cards aisles if you have any questions or to make an appointment.
are no longer accepted at other concerns. A big thanks to all on
The next BFC Board Meeting food co-ops, nor can we accept the Co-op team who assisted in
is Monday, November 5th, gift cards purchased at other co-
ops.
this card processor upgrade. From Food for Thought
at 5:15pm, in the Co-op's our IT department to our Front
Conference Room. Furthermore, for many years we End, it was a large undertaking,
E-newsletter
have touted how utilizing gift cards and we are very lucky to have such advertising.
OverFlow Shelter at checkout was a cost savings a fantastic team.
to the Co-op. This is no longer Reach 3,500
Meals
people via
During January, February, and
email for $50.
March, we will be preparing one
meal per month as a Co-op to Christmas Tree Project Feed the We are booking
feed those friends and neighbors Sale and Food Drive Thousands one ad per month so
who stay at the Groundworks for Groundworks Our neighbors need us! reserve your spot now!
Collaborative Overflow Shelter Collaborative
during the winter months. Many Throughout November and
On December 1st from 10 am- Contact Jon for more details
of you received Shareholder hours December consider donating
5pm, for every Christmas tree @ 802 246 2813 or jonmr@
last winter for helping to cook, food, money, or time to the
we sell we will donate $15 to brattleborofoodcoop.coop
deliver and serve meals. This year Project Feed the Thousands
the Groundworks Collaborative. campaign. We will have a
we are seeking your help again.
The trees are grown by family-
SLOWER
We will have meal captains, cooks, collection box near the ATM for
owned Bishop Tree Farm in food donations.
delivery folks, servers and clean
up crew. The meals will mostly
Springfield, VT. Not interested
Look for more information SHOPPING HOURS:
in buying a tree? Stop in and
be prepared in our cooking class-
donate non-perishable food to the
on social media, in store and on Mon-Sat 7-9 am/pm.
room. If you are interested in the Project Feed the Thousands For those among us who prefer
Groundworks Collaborative and
helping this initiative again, please website. shopping with less stimulation
the Project Feed the Thousands
email jonmr@brattleborofood- (and more parking places).
campaign.
coop.coop.
November 2018 | 5
Producer Monthby Jon Megas-Russell
OF
THE
DE L I
N ovember is a time for
delicious food, for giving
thanks and for enjoying
loved ones. Here at the Co-op we
potatoes, marinating tempeh, grill-
ing tofu, smoking meats, deboning
chickens, cutting steaks, boiling
veggies for stock, creating vegan
or love meat and seafood can be
satisfied too. There's an extensive
range of options every day and
we try and keep new creations on
helping a customer get the right
food for their needs.” They also
hand-make sandwiches, smooth-
ies, or get you that perfect piece
are excited for November because soups, and, of course, baking the hot buffet every week. Some of cake! Our team in the Deli can
it means we get to be a part of delicious treats. Their goal is to people just love our salad bar, share how to get a delicious plate
supporting your holiday meals deliver high quality hand-crafted where you can bring home items of food from our hot buffet for
with friends and family. Whether it food that offers a diverse variety to make your own salad or just around $5. Yes, affordable food is
be a fresh turkey from Stonewood for all types of food lovers, diets, have a quick and healthy lunch. a huge part of what we strive to
Farms, bulk flour from King and preferences. Vegan, vegetar- Others stop in for pizza and find offer here at the Co-op.
Arthur Flour, or sweet potatoes ian, meat-filled and beyond, we new varieties of toppings each day As a recap you can rely on our
from Laughing Child Farm, we have something for you. Plenty of based on the creative freedom deli for the following:
are excited to help make your people who cannot eat dairy, eggs our team takes with each pie they
holidays special. While we know or gluten can find a great meal make. The options are endless! • Offering breakfast, lunch and
many people love to cook their here at the Co-op. (Know that dinner
With so many options in and
own recipes from scratch and take while we offer food made without around Brattleboro it is often • In-house smoked meats
deep pride in a Thanksgiving meal, gluten ingredients they are made in hard to know who is cooking • Baked goods made daily
we are experiencing an increase in a kitchen that cooks with gluten.) from scratch and who is not.
demand for conveniently prepared Others who follow a vegan diet • Handmade food, made from
Stop by our Deli and chat with scratch
foods ready to eat. the many talented folks who can
The good news is that our Deli share the stories of our ingre- • Organic, non-GMO, and local
offers a delicious variety of ready- dients and the team that cooks products available
to-eat food, made by a team of your food! Whether it be Dano • Not from a box
chefs, cooks, and food lovers and Di for breakfast, making • High quality
preparing food by hand from bacon-filled bagel sandwiches or
• Affordable
scratch. This team takes pride in fakin’ bacon on a croissant, or
all of the delicious food, sweets, Shelby and Michelle for a variety • Vegan and vegetarian dishes
and drinks that they prepare. Walk of by-the-pound delicious vegan, • Food made without gluten
through the kitchen and you'll see veggie, meat and seafood dishes. ingredients
our team creating food the old Chris who works in the Deli says
When it comes to Thanksgiving
fashioned way, by hand. Reading they “pride themselves on great
we are very excited to share some
recipes, chopping veggies, mixing customer service” and that “there
of our delicious menu options
dressings, battering fish, buttering is nothing more rewarding than
6 | November 2018
SPECIALS
NOVEMBER
BFC
@
2 Main Street, Brattleboro, VT • 802-257-0236 • Mon-Sat 7-9; Sun 9-9 • BrattleboroFoodCoop.coop
Save 1.00 N OV CO-OP DELI
Thanksgiving THANKSGIVING
1 99
1-15
Reg. 2.99
Available Monday, November 19 TURKEYS
Choose from an assortment of delicious Taste The
APPETIZERS/STARTERS Stonewood Farm
Roasted Turkey!
DINNER MENU Fri., Nov. 16th (2-6pm)
Roasted VT Turkey Breast*
Toasted Vegan Nut Loaf v/*
l
L oc a
Harvest Quinoa and
3
$ 19
USA
Wild Rice Stuffing v/*
Bagged Fresh Apple, Sausage & Pecan Stuffing
lb
Cranberries 12 oz Roast Turkey Gravy
ORWELL, VT
Mushroom Vegan Gravy v/*
Tamari Roasted
Save 50¢ lb Brussels Sproutsv/*
N OV
3
$ 59
1 49 lb
Orange Cranberry lb
1-15 Butternut Squashv/*
Organic Green Beans Almondinev/*
l
Reg. 1.99 lb Buttermilk Mashed
DEEP MEADOW FARM Red Potatoes
L oc a $389lb
Ascutney VT USA
oc a l Yams w/Maple Brown Butter
Winter Squash L and Sage*
Craig’s Cranberry Saucev/* NEW HAVEN, VT
Roasted Rootiesv/* No pre-orders necessary or accepted
Assorted Dinner Rolls Shop early for best size selections!
*made without gluten ingredients/v=vegan) ALL TURKEYS AVAILABLE
PLU #94759
DESSERT OPTIONS BY FRI., NOV. 16th
Local Pies and MORE!
Prices valid all month long unless otherwise noted. All circulars are available in the store and online at BrattleboroFoodCoop.coop. Rain checks available for out of stock items.
ore
➘ n M
Eve ings
Sav ber
Fresh ➘
m DEALS Find these signs in-store for
Noveth 21st
Find these signs in-store for
Rotating Savings! 15 -
FLYER Every-Day Low Prices!
Pick up our twice-monthly Co+op Deals Sales Circular A wide range of Staple Foods/Household Goods, including
and our Co+op Deals bi-monthly Coupon Book Mid-Month Sale on a variety of Fresh Foods! Natural and Organic products priced below suggested retail
NOVEMBER
SPECIALS
DAIRY CHEESE
new MEAT
Save 1.00 Save 3.00 lb Save 1.00
3 99
Reg. 4.99
Organic
16 99 lb
Reg. 19.99 ea
Schlossberg Cheese
JUMI
Switzerland
5 99
Reg. 6.99
NORTH COUNTRY SMOKEHOUSE Claremont, NH
l
HORIZON
Heavy Whipping Cream Save 7.00 lb L oc a Fruitwood Smoked Sliced Bacon
15
16 oz 12 oz
DAIRY 99 lb PARSH HILL MEAT
Save 1.30 Save 2.00 lb
Reg. 22.99 lb Westminster,VT
l
L oc a
5
Vermont Herdsman Cheese
99
6 99 lb
Save 5.00 lb l
Organic L oc a
22 99 lb
Reg. 7.29 Reg. 8.99 lb
Prepacked/Random Weights
TWIG FARM
HORIZON NORTHEAST FAMILY FARMS New England/NY State
Salt or Unsalted Reg. 27.99 lb West Cornwall,VT
Butter 16 oz Twig Square Cheese Sirloin Tip Roast
FROZEN WINE MEAT
Organic Save 1.49 ea Save 4.00 Save 2.00 lb
2 8 2 9 9
99 5 99 lb
WHOLLY WHOLESOME Pie Crusts
Cabernet ,
for $ for $ Reg. 13.99
Pinot Noir,
Reg. 7.99 lb
or Chardonnay Prepacked/Random Weights
Reg. 5.49 ea Reg. 5.99 ea OLD SOUL California DUBRETON Canada
Whole Wheat 14 oz Gluten-Free 14.9 oz Wines 750 ML Pork Tenderloin
or Traditional
FROZEN
new SEAFOOD N OV SEAFOOD N OV
Save 1.00 Save 2.00 lb 1-15 Save 1.00 16-30
7 99
Reg. 8.99
FRISKY COW Keene NH
All Flavors
L oc a
l 11
Frozen
99 lb
Reg. 13.99 lb 8 99
Reg. 9.99
DUCK TRAP
Gelato 16 oz Mahi Mahi Smoked Sockeye Wild Salmon 4 oz
BULK
Save 4.00 lb Save 1.00 Save 1.50 lb Save 5.00 lb
9 99 lb
Reg. 13.99 lb 4 99 Reg. 5.99
TIERRA FARM
Organic 4 99 lb
TIERRA FARM
Reg. 6.49 lb Organic 14 99
TIERRA FARM
lb
Reg. 19.99 lb Organic
Pecans Cranberries 8 oz Turkish Apricots Maple Mixed Nuts
@ BRATTLEBORO FOOD CO-OP
BFC
WELLNESS DAIRY GROCERY
Save 50¢ All Flavors Save 59¢ ea Organic Save 2.00 L oc a
l
5 5 8
RICOLA
2 49
2 99 for $ 99
• Infinite Jest
• Blue Velvet oon
l
L oc a
• Bali Blue Mso Rises
• The Sun Al The Underground
Reg. 2.99 Reg. 3.49 Reg. 1.59 ea Reg. 10.99 • Notes From
19-24 19
Drops Dual Action Drops GREEN MOUNTAIN CREAMERY Vermont NO. SIX DEPOT West Stockbridge, MA
Cough Drops Cough Drops Skyr Icelandic Style Yogurt All Flavors 5 oz Coffee 10 oz
WELLNESS GROCERY GROCERY
Save 1.50 to 2.50 Save 1.00 Rice Save 1.00
2 2
• Organic Brown
99 • Unsalted Sesa
me
59 Organic
LIFE FLO
• Toasted Onion
Reg. 3.99
• Vegetable Reg. 3.59
• Black Sesame
15
EDWARD AND SONS ONE WORLD
49 Magnesium Gel
16 oz
Brown Rice Snaps Crackers 3.5 oz Organic English Breakfast Tea 1.13 oz
Reg. 16.99
GROCERY GROCERY
9 49 Magnesium Save 1.30 Save 1.00 Save 1.50
4 2
VERMONT VILLAGE
99
3 4
oc a l
29 49 49
Oil Spray
Reg. 10.99 8 oz
Seaweed or
Golden L Organic
19 49
Vegetable
Reg. 5.59 Reg. 3.99 Reg. 4.99 Reg. 5.99
Magnesium Flakes EDWARD AND SONS EDWARD AND SONS
Applesauce 24 fl oz Organic Applesauce
Miso Cups Instant Miso Soup Unsweetened, Peach
Reg. 21.99 44 oz Unsweetened or Maple 24 fl oz
2.5 oz 2.9 oz or Cinnamon
GROCERY FROZEN GROCERY
Save 1.09 ea Save 2.00 Save 2.00
Organic
2 5 5
le
3
Regular or Map
for $
Organic
99 Organic 99 All Purpose or
Reg. 2.59 ea Reg. 7.99 Reg. 7.99
heat
C2O HIP CHICK JOVIAL 100% Whole W
Coconut Water 17.5 oz Organic Chicken Fingers 8 oz Organic Einkorn Flour 32 oz
Organic
DAIRY GROCERY
Save 1.49 ea Save 1.49 ea JOVIAL ORGANIC PASTA
2 for $
5 2 for $
5 2 for $
7 2 for $
5
12 oz 9 oz 12 oz
Reg. 3.99 ea Organic Reg. 3.99 ea
• Spaghetti
• Cappellini Reg. 4.99 ea Reg. 3.99 ea
• Penne
• Fusilli
• Linguini
• Penne • Tagliatelle
HUMM • Spaghetti
Brown Rice Pasta • Fusilli Brown Rice Pasta • Lasagne Einkorn Pasta
Kombucha 14 oz
Gluten-Free Gluten-Free
oc a l
Aprons
GREEN RIVER APRONS
L
Guilford, VT
Vibrant, joyful aprons sewn
with love and great for
everyday cooking.
Jams
Bread SIDE HILL FARM
RED HEN BAKERY
Sweet Potatoes Brattleboro, VT
Handmade jams, fruit butters and
Middlesex, VT LAUGHING CHILD FARM drizzles made in Vermont and family
Naturally leavened fresh Pawlet, VT owned in since 1976.
bread baked bread made with A family owned and operated 17-acre
organic and local ingredients sweet potato farm located in the
whenever possible. Mettawee Valley of VT. Cheese
PARISH HILL CREAMERY
Westminster West, VT
The expression of raw milk from
Pies Elm Lea Farm in the hands of the
cheesemakers, with creamery propagated
SAXXY CHEF cultures, traditional rennet, and hand harvested
Keene, NH sea salt great for any holiday gathering!
Pies and baked goods made with high VERMONT HERDSMAN ON SALE!
quality and local ingredients whenever
Turkeys Ice Cream
possible in Southwestern NH.
STONEWOOD TURKEY FARM STRAFFORD ORGANIC CREAMERY
Orwell, VT Strafford, VT
Family owned and operated for The Strafford Organic Creamery is a
30 years; offering fresh turkeys one-farm, one-family dairy in central
during the holidays and frozen turkey Vermont producing milk, ice cream
products all year round. and other dairy products.
ISTMAS TR Saturday, December 1st
HR E 10am to 5pm
S a l e !
E
Trees are from
C
While BISHOP TREE FARM
l
Supplie
s a local, family-owned and operated farm
in Springfield, Vermont
L oc a
Last!
D DR IVE You can also donate non-perishable food
D F O O
AN
for the Groundworks Collaborative Food Shelf.
• Canned Beans,Veggies, Fruit and Other Canned Foods •Diapers and Wipes • Pasta and Sauces
ALL PROFITS BENEFIT GROUNDWORKS COLLABORATIVE!banana breads and pumpkin breads Dawn: Handmade Soups
Staff Picks:
for the week of Thanksgiving.
Dawn, our Food Services
Manager, was excited to share
Carl: Stonewood Farm
about our soups. Every week the
Smoked Turkey Breast kitchen staff cooks stock from Buckleberry Treats:
Local turkey, smoked or roasted scratch that create the bases Donna in Graphics raves
in house and ready to re-heat for the three hot soup options about these every time she
and eat or just pile on a sandwich we offer daily in our Deli. Look needs something sweet and
immediately. The secret with these for BFC specialties, like vegan vegan. Made in Massachusetts
turkeys is brining them overnight carrot ginger and Mulligatawny, and perfect for any occasion.
before they get cooked. When it and classics like chicken noodle Raw. Paleo. Kosher.
comes to the Thanksgiving meal, and New England clam chow-
this is a great option for those of der. They’re perfect for everyday East West Lentils:
you who may not want to cook a meals or special gatherings like Beth from the Cheese
whole 15 pound bird for your inti- Thanksgiving! department loves this age old
mate gathering. Our menu options for Thanks- recipe from many, many years
giving from the Deli (as seen on ago. This goes well on any
Scottie: Turkey Gravy salad, on a wrap or even with
the front page of our in-store
through the stories of the people & Sausage Stuffing flyer) are quite extensive. From tofu or eggs for breakfast.
cooking your food! Scottie, our Kitchen Manager, Brussels sprouts to vegan gravy
spoke about our Turkey Gravy. to pies to tons of appetizers, our Turkey Almond
Sam: Vegan Nutloaf He loves gravy and says that this Deli can please you. Stop in for Salad:
When speaking with Sam, one is one of the best he has ever your whole meal or just a side As Chris in the Deli says
of our bakers and a long tenured tasted and the key is making it or two. Either way, you won’t be what’s better than almonds,
member of Deli kitchen team, she from scratch. It all starts with disappointed. local turkey, mayo and celery?
shared that the Vegan Nutloaf is local turkey bones boiled into a Maybe only magic!
quite unique. It’s “unheard of” in delicious turkey stock. Then we Tina: An affordable
this area, as not many kitchens make a roux with flour and butter and tasty plate Cheeseburgers:
are preparing vegan food, espe- and cook it down until its time to Sean and Scottie grill
One of the best and unique
cially not ones that would please add the turkey stock. Pour this cheeseburgers most days.
attributes of our Deli is that a
almost anyone at your dinner gravy all over our sausage stuffing These can be found in a cast
customer has the ability to make
table. Packed with nuts, flour, and made with our sweet Italian pork iron pan in the Deli!
a plate with lots of little tastes.
aromatic spices, this item is sure sausage, celery, peppers, onions, With so many offerings, Tina
to please; don’t miss it as we sell bread crumbs, and—voilà!— you and the whole team love to help
them fast! She also mentioned have a delicious addition to your people who stop in for lunch try
how much she loves baking our turkey feast. lots of different dishes. In particu- Meet the Deli Team
cookies, scones, pies, cakes and lar she loves all of our kale salads
more... she is always in our kitchen Craig: Cranberry Sauce during the week of
and our Curry Chicken Mango
mixing up great baked goods. We One of our lead chefs and chief salad, and whenever these are November 5-9!
might even see some special mini buyers for the Deli kitchen, Craig available, suggests them.
mentioned his love for cranberry
sauce at Thanksgiving. Piling cran-
berry sauce on top of turkey,
gravy, mashed potatoes and
veggies, he creates a plate stacked
with flavors. The key to the cran-
berry sauce he makes is fresh
orange juice, fresh cranberries
and fresh Hidden Springs Vermont
maple syrup, cooking it down for
a long period of time and ensur-
ing that it reduces to a perfect
consistency.
November 2018 | 7Working
for a Co-operative Economy
It's All About the Food!
Turkey
Co-op Printing & Co-op Values
Need business materials? Publishing
a book or printing a calendar? Try
Collective Copies!
To learn more about
Collective and other
members of the Valley
Alliance of Worker
Co-ops, please visit our website or call.
by Chris Ellis,
Staff Nutritionist
Together, we are working
A
for a co-operative economy.
s the days are getting colonists in this country, thanks
www.valleyworker.coop • 413.268.5800 shorter with the change to the Native Americans. Turkey How to Cook a Turkey
in the seasons, I have continues to be a primary feature (recipe from Stonewood Farm)
enjoyed seeing many wild turkeys of the traditional Thanksgiving
Set the oven temperature to
this fall. I like watching the rafter meal, a main source of protein that
no lower than 325°F. Remove
of all shapes and sizes amble is relatively low in fat. Whether
turkey from bag. Remove
through the tall grass in our field it’s the delicious roasted skin, the
Look for this (purple) in the early morning light. They white turkey breast, or the dark
giblets and neck from inside
logo in-store for peck at the grass as they forage meat, it always seems to evoke
turkey. Rinse turkey and drain.
Every-Day
Optional— salt turkey lightly
for bugs and who knows what smiles around the table. Turkey
inside and out. If stuffing is
else as they cross the property.
Low Prices!
has been shown to be beneficial
desired, allow about 3/4 cups
They are unafraid of the deer that for the regulation of blood sugar
of stuffing per pound. Place
often keep company with them. levels, and intake of lean turkey
breast side up, on a rack in
Occasionally I hear a gobble, and has been associated with support-
Fresh
Fresh Deals shallow roasting pan. Cover
the most amazing sights to catch ing pancreatic health. Turkey has
every loosely with foil. Avoid letting
month are the flying and the running many other nutritional attributes:
foil touch top or sides. Roast
turkeys since many of these birds
DEALS during the phosphorus, zinc, iron, magne-
according to USDA sourced
week of are quite large and neither running sium, copper, and potassium. It
chart. www. foodsafety.gov
FLYER
the 15th nor flying seem to be an easy task! provides all the B vitamins but is
through the especially high in two, niacin and UNSTUFFED
21st! Wild turkeys are native to this
pyridoxine. We are fortunate to 4-8 lb (breast)–1½ to 3¼ hrs
continent and were an integral
have such a large number of farms 8-12 lb–2¾ to 3 hrs
part of Native American culture
Do you have EBT, WIC or SSI? in Vermont that provide locally 12-14 lb–2 to 3¾ hrs
long before the Europeans colo-
Ask us about Food for All! raised turkeys, including Stone- 14-18 lb–3¾ to 4¼ hrs
nists arrived here. Turkeys were
wood and Misty Knoll. 18-20 lb–4¼ to 4½ hrs
fairly easily to obtain for the first
20-24 lb–4½ to 5 hrs
Thanksgiving celebrated by the
STUFFED
6-8 lb (breast)–2½ to 3½ hrs
1is0co%
unt !
8-12 lb–3 to 3½ hrs
D 12-14 lb–3½ to 4¼ hrs
FOOD for ALL 14-18 lb–4 to 4¼ hrs
18 -20 lb–4¼ to 4¾ hrs
20-24 lb–4¾ to 5¼ hrs
To enhance appearance,
Advertise in
thought
remove foil the last third of
FOR
roasting time. Cook until well
done, to an internal tempera-
ture of 165°F. To check
Reach 3000+ people. temperature, place thermom-
Discounts for multiple months. eter into deepest portion of
For rates and information, contact breast. Allow bird to sit 15 to
Jon Megas-Russell at 802 246 2813 or
30 minutes before carving.
jonmr@brattleborofoodcoop.coop
8 | November 2018CO-OP DELI Cheese Department Updates
Thanksgiving NEW MANAGER, NEW CHEESES!
We are incredibly fortunate to be welcoming Joe Green
as the new manager of our Cheese Department. He brings
Available Monday, November 19 with him a huge amount of love and expertise in the art, craft,
history, and business of cheese, and many years of experience,
Choose from an assortment of delicious including at Grafton Cheese and Parish Hill Creamery.
APPETIZERS/STARTERS
DINNER MENU
T his month, Joe will be
highlighting some deli-
cious Alpine varieties which
Roasted VT Turkey Breast* come to us through an excit-
ing new provider he’s working
Toasted Vegan Nut Loaf v/* with: Jumi, a Swiss fifth-gen-
eration collaborative cheese
Harvest Quinoa and venture which partners with
Wild Rice Stuffing v/*
small dairy farms local to
the Emmental Valley of Swit-
Apple, Sausage & Pecan Stuffing zerland to create unique,
creative, yet totally old-world
Roast Turkey Gravy cheeses. We will be holding
a “guess the weight of the
Mushroom Vegan Gravy v/* cheese wheel” contest during
• Cironé
the week of November 5th,
A creamy, hard crumbly
Tamari Roasted with a prize of one pound of
cheese with notes of
Brussels Sproutsv/* their Schlossberger Alt. Then
on November 10th from
roasted chicory.
• Nature Raclette
Orange Cranberry 11am-2pm, Sam Frank from
Jumi will be here to weigh, A delicious raw cow’s
Butternut Squashv/* cut, and share stories of how milk cheese, great for
the cheese is created from melting and pairs well
Green Beans Almondinev/* the field to cave. Be on the with tea.
lookout for more information • Truffle Raclette
Buttermilk Mashed about this contest in-store, Raw cow’s milk and Swiss
Red Potatoes and for many more sales, truffles make this a truly
tastings, and opportunities to delicious cheese.
Yams w/Maple Brown Butter participate and learn more • Belper Knolle Alt
and Sage* about the wonderful world of
cheese!
A delicious hard, crumbly
cheese with herbal flavors.
Craig’s Cranberry Saucev/* The NEW cheeses that Great with pasta, salad,
we will be offering from or fondue. This is the
Roasted Rootiesv/* Switzerland in November will signature cheese of Jumi!
be the following.
Assorted Dinner Rolls
• Schlossberger Alt
*made without gluten ingredients/v=vegan) A rich hard cheese that
is salty, buttery and has
notes of hazelnut.
DESSERT OPTIONS Switzerland
Local Pies and MORE!
November 2018 | 9Yogurt Packaging Choices by Sarah Brennan, Administrative Assistant
I
n this era of increased Plastic lids are usually #2 or #4, CONTAINER LID
plastic
attention to the impact of with some exceptions. As above, brand cup cup wrap foil ? film? lid
packaging—particularly check with your town or hauler Brown Cow #5 paper yes #5
plastics—on our environment, to see if they’ll take them. A few Butterworks Farm #5 yes #5
Cabot #5 yes #5
what’s a savvy yogurt lover to do? brands include a layer of plastic
Chobani #5 plastic yes
I recently took a spin through our film under the lid (Seven Stars, Coyo Coyo #5 yes #2
Dairy Department and looked at Nancy’s, Organic Valley, Fage, and see below
Daiya ** plastic yes see below **
over 30 brands of yogurt to see Greek Gods are a few) and this
Erivan #5 unmarked
what’s going on (did you know layer can be rinsed and recycled Fage #5 yes #5
we carried over 30 brands of right here in our plastic film recy- Forager #5 paper yes #5
yogurt? I didn’t!). I learned that cling bin, by our exit doors. Greek Gods #5 yes unmarked
Green Mountain
with a few exceptions, just about I was disheartened to observe Creamery #5 plastic yes #5
every component of the yogurt that several brands—Green
Green Valley #5 paper yes #2
Hawthorne Valley #5 paper yes #5
experience can be recycled: Mountain Creamery (made right see below
the cups, lids, foil lids, and even here in Brattleboro), Chobani, Kite Valley #5 * yes
the plastic film some brands Ripple, Daiya, and Kite Valley—
Lavva #5 paper yes
Liberte #1 plastic yes
incorporate, are all recyclable. use a plastic overwrap on their Maple Hill #5 yes #1
For shoppers determined to cups. It’s easy to miss this detail Nancy's #2 yes #4
Noosa #5 yes #5
wean themselves entirely of plas- entirely but it’s important, as this
Nounos glass yes
tic, Nounos comes in glass jars. wrap must be cut away before the Old Chatham #2 yes #4
The jars are topped with a foil lid cup can be recycled. The wrap is Old Chatham #5 yes
with a sticker on it. Unfortunately, made of polyethylene terephthal- Organic Valley #5 yes #5
Redwood Hill Farm #5 yes #2
that sticker means the lid has to ate, and cannot be recycled, so Ripple #5 plastic yes
go into the trash (unless you find a into the landfill it goes. Common- Seven Stars #5 yes #2
way to soak it off). wealth Dairy, which makes Green Siggis #5 paper yes #5
So Delicious #5 yes #5
The rest of our yogurts are Mountain Creamery, tells me they
Stonyfield #5 yes #5
mostly in #5 plastic containers, are researching more sustainable Vermont Yogurt Co #5 sticker #4
with a few exceptions (see table). options, so stay tuned. Wallaby #5 yes yes #2
Vermont’s Universal Recycling Law Other brands, among them * Depends on flavor. Some have plastic wrap, some have a sticker. Sticker needs to be removed
prior to recycling; otherwise, it goes in trash.
(Act 148) mandates that #1 and #2 Siggis, Lavva, Brown Cow, Forager,
plastics be recycled; for #3–7, check Green Valley, and Hawthorne ** Daiya informs us that packaging is "not recyclable" but has not provided info on what kind of
plastic is used.
with your town or hauler. Brattle- Valley, use a paper wrap around
boro’s curbside program accepts all their cups, which is easy to remove from farther away to get here. Or • If you live out of town, check
plastics stamped with a number. and recycle. The rest print directly you might opt for the local brand, with your town or private
What about the lids? Well, the on the cups and don’t use wraps at knowing it’s providing a livelihood hauler—many around here will
lids vary: most 5.3 or 6 oz indi- all. According to the Association of for your neighbors, even though take #1–7.
vidual serving cups are topped with Plastic Recyclers, printed cups are you have to put part of its pack-
just as recyclable as plain. • Rinse out the cups prior to
just a layer of foil, and many of the aging in the landfill. I hope this recycling.
larger sized containers incorpo- Every decision we make as information helps you make more
rate a layer of foil under a plastic consumers has an impact on the informed decisions about what • Foil lids should be rinsed and
lid. The foil must be rinsed and health of not just our own bodies, products you enjoy! recycled.
recycled in your curbside program. but our communities and the • The plastic film beneath the lid
TO SUM UP:
That was news to me—I had planet as a whole. Everything is can be rinsed and recycled in
assumed it should go into the trash, a trade-off: you might prefer a • If you are served by Brattleboro’s the plastic bag drop-off near our
but Act 148 mandates that foil be brand with no plastic wrap encas- curbside recycling pick-up, all exit door in the vestibule.
recycled. Please do rinse it first! ing the cup, but that is trucked plastics (#1–7) are taken.
10 | November 2018Classes, Demos & Events @ the Co-op
NOVEMBER
Full descriptions and any changes or updates can be found on
our Events Calendar online at BrattleboroFoodCoop.coop.
Changes and updates are also posted on Facebook.
All classes (kids & adults) require pre-registration. To register for a class, contact Shareholder Services:
Shareholder Services is available in-store every day from 10am-7pm; Phone: 802-246-2821; Email: shareholders@brattleborofoodcoop.coop.
Be sure to give us your name, student's name and a telephone number where we can reach you. It is important you tell us kids’ ages, and if they have allergies
to wheat, dairy or nuts. All of our classes are open to everyone in the community. Kids’ classes are open to children of any age. Kids under 12 may not attend
adult classes. All classes require a minimum of 3 students to run, and unless otherwise noted, take place in the BFC Cooking Classroom and Community
Room. Please enter classes via the Canal Street door. Please let us know at least 24 hours in advance if you need to cancel. — Thank you!
THE CO-OP ADULT COOKING WORKSHOP
DYI CHEESE MAKING
FREE TASTING
THE GREAT TURKEY TASTING
FREE KIDS COOKING/ART CLASS
FUN WITH FOOD AND ART
CLOSED —Fromage
Tues/Nov 6 • 6-7:30pm
Blanc Fri/Nov16 • 2-6pm
The turkeys have begun to arrive!
Gifts of the Season
Tues/Nov 27 • 3:30-5pm
THANKSGIVING Learn how to make fromage blanc, a sweet, Sample one just out of the oven from We will meet at the Brattleboro Museum and
tangy, and smooth spreadable cheese from Stonewood Farm and taste the goodness! Art Center (BMAC) for an up-close look at
northern France and southern Belgium. Partici- @ The Demo Counter the current art exhibit followed by a hands-on
Thurs/Nov 22 pants will be have the opportunity to flavor
their own with sweet or savory additions, and FREE HOLIDAY TASTING
creative activity led by Linda Whelihan.
Then, the class will walk up to the BFC Cooking
take home recipes perfect for the holidays. Classroom to make something delicious in our
FREE CHEESE SAMPLINGS
Instructors: Jeannette Fellows
Deli Sides for the Holiday! community kitchen with Lizi.
Every Day @ Cheese Island + (BFC Cheese Dept. buyer and Cheesemaker Mon/Nov 19 • 11am-1pm & 2-4pm Instructors: Linda Whelihan
• Crown Finish Caves (Thurs/Nov 1 • 11am-1pm) Extraordinaire) and Lizi Rosenberg Tues/Wed—Nov 20/21 (Educator for BMAC) and Lizi Rosenberg
• Jumi Schlossberg (Sat/Nov 10 • 11am-2pm) (BFC Education Outreach Coordinator) 11am-1pm & 4-6pm (BFC Education Outreach Coordinator)
• L'amuse Signature Gouda (Thurs/Nov 15 • 11am-1pm)
Cost: $10/$5 Shareholders Relax and enjoy your company! @ BMAC & BFC Cooking Classroom
• Jumi Belper Knoll (Tues/Nov 20 • 5-6:30pm)
@ BFC Cooking Classroom/Community Room The BFC Deli, has you covered for the holiday
Stop by any day (or every day) to say hi to Joe FREE TASTING AND SALE
with sensational Thanksgiving side dishes and
Green, our new Cheese Manager, at Cheese FREE YOGA CLASS FOR SHAREHOLERS COZY JARS ARE HERE!
desserts. Sample our favorite BFC made sides
Island and try daily sampling of cheese! Fri/Nov 30 • 4-6pm
Every Wednesday • Noon-1pm and take them home for your holiday table.
Cut the Cheese with Joe Join us for an inspiring, all-levels yoga class lead Many sides, pies and even full turkey dinners Join Laurie Klenkel to taste our 32 bean soup
Fri/Nov 2 • 5:30-7pm by a different instructor each week. will be available in the BFC Deli Grab & Go beautifully packaged in a mason jar. Just add
Join Joe at Cheese Island for a mininar @ BFC Community Room cases throughout Thanksgiving week. water and you have a warm, delicious soup.
(little seminar) about a very special 80 pound @ The Demo Counter Enjoy it vegan or "beef" it up with some meat.
organic Parmigiano Reggiano wheel from FREE WINE* & CHEESE TASTING Cozy jars make a perfect gift for shut-ins,
Bio-Hombre. As he demonstrates the Thurs/Nov 8 • 4-6pm FREE KIDS COOKING CLASS college students, or to give as a donation to
cutting of this wheel, he will offer samples. Sample this month's featured wine along local charities! And, at the $9.99 price point, it
with paired local cheese.
Kids Holiday Pie-Making is an affordable gift for everyone on your list.
FREE KIDS COOKING CLASSES *Must be 21+ years of age with valid ID to sample alcohol Mon/Nov 19 • 1-2:30pm @ The Demo Counter
SAMPLE AND SIGN-UP KIDS EVENT in accordance with Vermont state law. In this special Thanksgiving week class, kids will
Thurs/Nov 1 • 3:30-4:30pm learn how to make basic pie dough and then
SHAREHOLDER EVENT
Meet Lizi, BFC's Education Outreach use it to bake apple or pumpkin pies to share
ANNUAL MEETING
Coordinator, to learn about the FREE kids with their family and friends. Everyone will
Fri/Nov 9 • 6-9pm leave with 2 mini pies and recipes.
cooking classes available at the Co-op. You can
sign the kids up for class while sampling some
ATTENTION SHAREHOLDERS!
Instructor: Lizi Rosenberg Producer of the Month
Join us for our 43rd Annual Shareholder Meet- FREE SAMPLINGS
of the foods they be preparing this month. (BFC Education Outreach Coordinator)
ing at NEYT, on Flat Street. Enjoy a hand made FROM THE BFC DELI
@ The Demo Counter @ BFC Cooking Classroom/Community Room
meal from the Co-op's Deli, and presentations Week of 11/5 - 11/9
about the Co-op from the General Manager
FREE STORY & SNACK HOUR See Facebook for dates and times!
and the Board of Directors President. We will
Every Friday • 10:30-11:30am
Bring the kids to KidsPLAYce for a story hour
also host a panel discussion with a wide variety
of community members to share the many
GALLERY WALK
FREE KIDS COOKING CLASS
and healthy snack from the Co-op.
ways the Co-op has impacted their lives. Fun Foods from Around the World HOLIDAY PREVIEW AND
(20 Elliot Street)
Board of Directors voting begins Indian Sweet Potato Samosas WINE* & CHEESE EVENT
11/9 @ 9pm and ends promptly
FREE SPIN CLASS Tues/Nov 20 •11am-12:30pm FRI/DEC 7 (4-7PM)
Sunday, 11/25 @ 5pm Sign your kids up to learn how to make
FOR SHAREHOLDERS
Mon/Nov 5 • 5:15-6pm CELEBRATE SQUASH! samosas with sweet potatoes. These spiced, Everyone is invited to enjoy wine* & cheese
aromatic triangular pies are eaten in the cities
Every first Monday of the month, take a Vegan Cooking Class and countryside of India. Kids in this class will
during our Holiday Preview!
FREE spin class with Susie (from Seafood) Mon/Nov 12 • 6-8pm There will be a local and artisan viewing and sale
also learn about the food and culture of India. of giftware, dinnerware, holiday decor, cards,
@ Body in Harmony Fitness Studio / 22 High Street Join Edible Brattleboro chefs for a fun and
educational hands-on cooking class Instructor: Lizi Rosenberg and lots of cold weather goodies at the Co-op.
celebrating squash in 3 plant-based recipes (BFC Education Outreach Coordinator) Enter our Free Drawing to win an
FREE CHINESE MEDICINE COURSE @ BFC Cooking Classroom/Community Room awesome holiday basket of goodies!
YEAR-LONG SEASONAL perfect for holiday gatherings. Participants will
make a soup, a salad and a dessert. The wine served will be part of
ATTUNEMENT JOURNEY SHOP LOCAL — SHOP SMALL a special holiday sale.
Sat/Nov 3 • 10am-Noon Instructors: Marilyn Chiarello and Edible Sat/Nov 24 *Must be 21+ with valid ID to sample alcohol
+2019 Dates: Feb 9, May 4, Jul 27, Sept 7 Brattleboro members. "Shop Small Saturday" encourages you to shift in accordance with Vermont state law.
Prepare for the coming season by relating Cost: $5 suggested donation to help your shopping to locally, cooperatively and
what is happening in our natural world to what cover class materials (squash, etc.) independently owned stores in
is happening in our bodies, minds & spirits @ BFC Cooking Classroom/Community Room Brattleboro and our surrounding local areas. BRATTLEBORO FOOD CO-OP MAKES
through traditional Chinese medicine teachings. CLASSES AND EVENTS AVAILABLE
Enjoy tastings of seasonal nourishing foods. SHOP LOCAL COMMUNITY ENGAGEMENT PRESS EVENT TO EVERYONE IN THE COMMUNITY!
Facilitator: Licensed Acupuncturist Thurs/Nov 15 • Noon to 12:30pm
Join us for a Community Engagement Press Event to raise awareness about "Shop Small Saturday" on MOST ARE FREE OF CHARGE!
Michaela Wood, L. Ac, M.Ac. DiplOM
Nov. 24th. Representatives from Local First/VBSR, Downtown Brattleboro Alliance and the Brattleboro ALL ARE FUN, INFORMATIVE,
@ BFC Cooking Classroom/Community Room
Food Co-op will speak and answer questions you may have. — @ BFC Community Room AND ENGAGING!thought
FOR
Brattleboro Food Co-op November 2018
What’s Inside: Brattleboro Food Co-op PRSRT STD
Producer of the Month: 2 Main Street
Brattleboro,VT 05301
US POSTAGE
PAID
FIVE MAPLES
Brattleboro Food Co-op Deli
GM Report: And They're Off!
BOD Report: Restoring
Community
It's All About the Food: Turkey
And so much more...
Dottie's
FROM ORWELL, VT
Fresh Thanksgiving Turkeys DISCOUNT FOODS
arrive Friday, Nov. 16th.
facebook.com/
facebook.com/
DottiesDiscountFoods
DottiesDiscountFoods
Deli Thanksgiving Grains • Snacks • Coffee • Pasta • Milk • Juice
Menu Inside! SAVE UP TO 80%
EVERY DAY!
All Menu Items Available @ 77 Flat Street, Brattleboro
Co-op November 19th! 802-246-0053 • Open 7 Days
Look for this logo in-store for Look for this logo in-store for
➘
➘
Every-Day Low Prices! Rotating Sales!
Co-op Deals circular, coupons, and monthly In-Store Flyer are available at the store entrance and online at BrattleboroFoodCoop.coopYou can also read
