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September Update and Farewell to Lee Bradford

| Food For Thought, GM Report

I hope this note finds everyone in good health and spirits. It is with mixed emotions that I write to you today. As many of you have heard, I have decided to step down from my position as the General Manager of the Brattleboro Food Co-op. Serving in this role has, quite simply, been an honor and a privilege. I have had the pleasure of working with an exceptional team, dedicated board members, and passionate shareholders who are committed to the values and mission of our cooperative.

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Mi Tierra – Fresh Local Tortillas

When I first encountered Mi Tierra tortillas, I knew they were special. Maybe it was the fragrant perfume of fresh corn that emanated from their packages (who knew corn had a fragrant perfume?!), perhaps it was the fact that they were delivered by a wild-haired, dirt-under-the-fingernails farmer, or maybe it was the name: Mi Tierra – Spanish for “my land.” Whatever it was, I have come to understand that my enthusiasm for these little golden rounds was not unfounded. The more I’ve learned about the people and the story behind them, the more I’ve grown to love Mi Tierra Tortillas.

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Elder Discount To End

The Brattleboro Food Coop (BFC) Board of Directors and General Manager Lee Bradford have been in conversation for more than a year now about our discount programs as well as our patronage dividends.  Patronage dividends are divided among all shareholders while discounts are provided to specific groups.                                                                                 

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Dover Hill Creamery

Dover Hill Creamery is located at the top of the beautiful hills of East Dover. Peter, Sara, and Liz Honig live there and raise Nigerian Dwarf goats, and make rich, creamy artisanal cheeses from their milk. Sara and Peter are Liz’s parents, and the three of them, plus Liz’s fiancé, moved there in 2018 after falling in love with goats. At their previous home in Concord, MA, they raised goats as pets, and Liz loved caring for them so much that she took some higher education courses in dairy farming and cheesemaking. She is now the resident goat midwife and animal husbandry expert, Peter is the cheesemaker, and Sara delivers their cheeses to the small group of area shops that carry their products. But all three of them are deeply engaged with their herd — they all know each goat’s name and history and personality, and seem to consider them members of the family.

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