Photo taken by Sienna David from veganliftz.com using NikonZ6. A tray of sweet potatoes, guacamole, and fried mushrooms
What’s New at the Co-op? Franklin Farms Veggie Balls
What’s New at the Co-op? Wilcox Plant Based Ice Cream!
What’s New at the Co-op?
What’s New at the Co-op? WOW Wonders of Wheatgrass
WOW Wonders of Wheatgrass Organic Wheatgrass Shots
The Co-op is pleased to say that WOW is now available at the BFC!
What’s New? Look in the Dairy Aisle for a new NON-DAIRY!
Brattleboro Food Co-op Producer of the Month – Hidden Bean Bakeshop
Come meet Kelsey, from Hidden Bean Bakeshop, our December Producer of the Month. Taste her incredible Gluten Free Baked Goods and learn about her business, located in Brattleboro.
FREE FOR ADULTS: CELEBRATE A MUD-LUSCIOUS MARCH (VEGAN) MEAL
Come cook — and eat — with Edible Brattleboro! Knock the mud off your boots and come on over to the Co-op. Join us in preparing three whole food, plant-based recipes: Potato Leek Soup, Moroccan Stew, and Key Lime Pie. Bring yourselves, maybe your favorite apron, an appetite, and mostly… your enthusiasm! Edible Brattleboro will provide materials (food/ingredients), and even child care. Brattleboro Food Co-op Cooking Classroom, Canal St. entrance. This class is free for all, but you must register: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop
Free Celebrate Salad Workshop
Join Edible Brattleboro volunteers in preparing protein-rich plant-based salads while learning cutting techniques and health benefits of 3 delicious salads hearty and satisfying enough to be a refreshing meal. The salads prepared during this hands-on workshop 2-4pm will be sampled afterwards during their first Celebrate Salad! event, a celebration of our local farmers and gardeners, during Brattleboro Gallery Walk from 5-7pm outside the front entryway of the Co-op. @ BFC Cooking Classroom/Community Room via Canal Street entrance.
Vegan Cooking Class: Oil-Free Dressings and Dips
Whole food plant-based diet includes fat, but not oils, which are extracted from whole foods and so not considered whole. In this class participants will learn why cardiologists suggest avoiding oil in the diet, and we will prepare several different dressings and dips using such ingredients as avocados, cashews and sesame tahini as whole food substitutes for oils.
Eat More Kale! Vegan Cooking Class
Kale has gained so much popularity in recent years. Marilyn Chiarello was very fortunate to be introduced to kale in early childhood and will be sharing her long experience and relationship with this power-packed green in a hands-on class. Students will make several dishes using kale, including a creamy kale salad, “cheezy” kale chips, and some other recipes using kale.
