I want to start this month by thanking those who are running for the Board of Directors. Core to our identity as a cooperative is the principle of democratic member […]
Jon and Lizzie Deloge’s interest in mushrooms started in an unusual way—not through foraging, eating, or from psychedelic experiences, but from dirt! A few years ago, through Jon’s study of […]
Fall is here, and our Annual Meeting is right around the corner! The theme for our meeting this year is “ensuring a thriving future for our Co-op,” and we have […]
It’s always been a tough road for dairy farmers. Back in the days before the invention of things like cream separators and pasteurization, everything had to be done by hand, […]
We have a few weeks of summer left but fall is fast approaching. Kids and teachers are back to school and many trees are starting to give us their first hint of color. By the time you read this we will have celebrated Labor Day. It can be easy to forget that Labor Day is much more than an extra day off in the fall. Labor Day pays tribute to the contributions of workers everywhere and was created by the labor movement in the late 19th century. The Brattleboro Food Co-op is proud to be closed on Labor Day as we celebrate and recognize the contribution of our staff and our partnership with the UFCW Local 1459 who represent them.
The exuberant and resourceful Wendy Mackenzie grew up in the green hills of Vermont, surrounded by her mother’s gardens. Yet, it wasn’t until the mid-’90s that she developed a fascination […]
I would like to start this month by extending a heartfelt thank you to Jon Megas-Russell who is moving on to new adventures after an amazing career with the Co-op. […]
The ride to Misty Knoll Farms is about two and a half hours from the Brattleboro Food Co-op, and every turn greets you with a new field, farm, barn, or gorgeous pasture with animals and crops. It is a delightful ride that reminds you of how abundant agriculture is in Vermont.
During the 1980s John Palmer assisted his daughter in raising turkeys for a 4-H project. Together they raised 20 or so turkeys in his basement and yard. At the end of the project, he gave away the ready-to-cook turkeys to friends and family, generating amazing responses.
In honor of my first 4th of July as GM of the Co-op, I would like to share some thoughts about independence. Independence has been core to the Co-op identity […]
Dan Seals has been the quiet partner behind Yalla hummus & falafel for years. As of January 1st, 2022, he officially owns fifty percent of Yalla Foods Manufacturing, LLC, the […]
The update in May centered around the idea of emergence. As I write this in the shadow of the horrific events in Buffalo, Uvalde, and the ongoing atrocities in the Ukraine I would like to share some thoughts about resilience. Resilience is the capacity to recover quickly from difficulty. In many ways it is easy to feel helpless in moments like these. What can we do that is meaningful for the parent in Uvalde whose child is never coming home? For a grieving mother in Buffalo who must explain to her children why they will never visit their grandmother again?
The inception of Prohibition Pig and their current success have been built miraculously on the back of a natural disaster and a global pandemic. Not many businesses can claim to have weathered such adversity but the folx at Prohibition Pig can. In 2011, the space where their current restaurant and brewery is located on Main Street in Waterbury, VT, was flooded during Tropical Storm Irene, forcing the brewery and pub that occupied it at the time, The Alchemist, to find a new location. However, the owners of Prohibition Pig wanted to keep the 200-year-old building alive and continue its history of serving food and brewing beer, so they persevered through a big cleanup of the premises.
Each month we focus on identifying a local producer to feature in our monthly newsletter, Food for Thought and in-store. We conduct an in-depth interview, and feature photos, creating an article that reaches over 9,000 shareholders. We invite the producer to the Co-op to show off their wares through a demonstration or a tasting. We promote the producer and event through print materials as well as our website, Facebook, and Instagram advertising. This program is central to our cooperatively owned business.
If you are a shopper dedicated to buying organic and whole foods, committed to supporting our local community, organizations, and family farms, and believe in cooperative ownership, we encourage you to become a shareholder.
