FOR

Brattleboro Food Co-op thought November 2018 Scottie and Sam Sean, Carl and Craig

DELI

Karen and Tina Local Producer of the Month BrattleboroFoodCoop.coop FOR Published monthly by the hat's N W ew at the Co-op!

Designers Annual Meeting Community Marlene O'Connor Annual Board of Directors Donna Lee Amerman Panel Discussion [email protected] 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 [email protected] starting at 6 pm and running until 9 pm. We vote on our Board of Director candidates Ruth Garbus, and bylaw changes. This year we are excited [email protected] will offer dinner and updates from your GM 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 [email protected] 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 7–8:30 pm. Please RSVP for the meeting, General Manager and let us know if your kids will be attending, New Cheese from Emmental Sabine Rhyne by Monday, November 5th. If you RSVP, you Board of Directors Valley Switzerland Mary Bené will receive raffle tickets for prizes, and your 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 Beth Neher, President in caves next to the Schlossberg Wesley Pittman, Secretary Hot Sandwiches Ready-to-Eat 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, sandwiches and grilling burgers hot and ready-to- The articles appearing in this newsletter buttery flavor with represent the views of the individual writers eat. If you are on the go, we welcome you to stop hazelnut notes. and do not necessarily reflect the opinion 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 2 Main Street, Brattleboro Recipients for Main Number: (802) 257-0236 November Customer Service 802 Community Organizing Staff Recognition Bulk Area 812 Effort Cheese Counter 852 Each month, Co-op employees nominate Deli Counter 826 Write Action Deli Platters 838 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 Wilmington, NC 804 were selected. Over the past 8 months and Seafood Counter 846 (Devastated by Hurricane Florence) 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 What's Ne w at the Co-op! And They're Off! from the GM Sabine Rhyne, General Manager

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 soW we were excited when the year that closed at the end of Annual Meeting Indigenous People’s Day/foliage June was good, but our ultimate weekend pushed us well over bottom line was tiny, as most of November 9th, 6 – 9 pm recent sales levels in the store. the earnings were allocated to The ramp-up that we experience cover the revaluation due to the New England Youth Theatre this time of year sometimes change in the tax code. This was a takes us a week or so to catch hard pill to swallow, especially as up to, but this year we expect 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 a couple of minor bylaw changes. categories. We will be letting you goods, which—added to the shareholder owners are invited to Voting online takes about three to know what we find out as we trials and tribulations happening both share a meal and commune five minutes, so don’t forget! After go, in an effort to give you more in distribution centers around with others. We urge you to all, voting is all anyone should be information on which to base your acquisitions and such—means that come. This year, we are includ- thinking about these days… Let’s own purchasing decisions. Our we expect more shortages. We ing a few other voices in our improve our response rate from store’s landfill diversion rate has are actively looking for alternative presentations to explore a bit last year! risen to 77% this year, continuing products and sources to mitigate of who “we” are. We will have a a steady trend in reducing food these anticipated scarcities. Some panel of folks, including a grower, Our Board of Directors, our waste and increasing recycling and of these supply issues can be a community partner, and a few Human Resources department, composting. Kudos to the entire traced to the uncertainty around others to hear how the Co-op and I will be attending an uncon- staff, and to Sarah Brennan for her the effect of trade tariffs. Time will interacts with them, and how we scious bias training this month, a research and tracking efforts. tell, but we will be sure to keep could deepen this relationship. collaborative effort on the part of 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- [email protected] 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 Restoring Community Board of by Anna Edson

Directors he Brattleboro Food Co-op witnessed lately. My hat is off to some of the earlier interactions recently agreed to take part the Brattleboro Police Department we have had. He was so happy to & Bylaw in a pilot program using the for stepping up their presence. I do talk about his endeavors. He has principlesT of restorative justice not envy them, but I do respect the moved on to a better job cooking Changes with our partners for retail theft. job they are doing with the local 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 9th and runs until justice, and I found out that it has issues that have arisen. hope he is like that all the time. 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 the program varies from country @ 5pm. nity, if you look, you will find there handle harms done to our commu- to country, and from application are successes. nity. Instead of pointing fingers, to application. It has helped when can we get involved in the commu- TO VOTE: 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 their busy schedules, to volunteer person I see today. I was invited to ` The Board of to mentor and assist individuals in the grand opening of Turning Point repairing harm from their actions. on Flat Street a few years ago by Directors a friend on that board, so I went. I was also moved that instead of will be Or click on the pointing fingers and judging, indi- The Governor showed up, others voting email we send. tabling viduals were trying to help those in the community were present. 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 I will always remember the pride steps to repair the harm they the store. caused. on his face. Was it pride from the 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 I saw him in the store the other Or submit a paper to remedy all that has been conversation. ballot in store. day. I don’t think he remembers

4 | November 2018 LOOK FOR GIFT CARDS UPDATE MonthlySPECIALS Notesfrom the October 1 NEW CARD! IN STORE Board Meeting

1. A group of people have come forward to run for the board, and that both strengthens us, and is a testimony to s you know, we have true; gift cards now come with a the kind of leadership TOURS successfully updated our processing fee each time they are Learn how to shop for affordable, Sabine gives us. card processing to chip swiped. Don’t fret, though— our fresh, and nutritious foods. With 2. We have six people readers at every register. This switch to a new processor will this tour, we'll explore the Co- A 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. 3. Read the election recipes for meals at home. payments at every register. We packet and vote! We appreciate your flexibility now have our own BFC gift card. and your patience, and please feel A FREE SERVICE Call Shareholder Services Please know that because of this free to email, call or stop us in the processing upgrade our gift cards at 802-246-2821 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- this card processor upgrade. From Food for Thought at 5:15pm, in the Co-op's ops. 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 10am- 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. we are seeking your help again. campaign. We will have a The trees are grown by family- We will have meal captains, cooks, collection box near the ATM for owned Bishop Tree Farm in delivery folks, servers and clean food donations. Springfield, VT. Not interested SLOWER up crew. The meals will mostly Look for more information SHOPPING HOURS: in buying a tree? Stop in and be prepared in our cooking class- on social media, in store and on donate non-perishable food to the Mon-Sat 7-9 am/pm. room. If you are interested in the Project Feed the Thousands Groundworks Collaborative and For those among us who prefer helping this initiative again, please website. the Project Feed the Thousands shopping with less stimulation email jonmr@brattleborofood- campaign. (and more parking places). coop.coop.

November 2018 | 5 OF THE Producerby Jon Megas-Russell Month

DELI

ovember is a time for potatoes, marinating tempeh, grill- or love meat and seafood can be helping a customer get the right delicious food, for giving ing tofu, smoking meats, deboning satisfied too. There's an extensive food for their needs.” They also thanks and for enjoying chickens, cutting steaks, boiling range of options every day and hand-make sandwiches, smooth- lovedN ones. Here at the Co-op we veggies for stock, creating vegan we try and keep new creations on 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 dinner many people love to cook their here at the Co-op. (Know that 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 NOVEMBER

BFC SPECIALS@ 2 Main Street, Brattleboro, VT • 802-257-0236 • Mon-Sat 7-9; Sun 9-9 • BrattleboroFoodCoop.coop

Save 1.00 NOV CO-OP DELI 1-15 Thanksgiving THANKSGIVING 99 Available Monday, November 19 TURKEYS Reg. 2.99 Choose from an assortment of delicious 1 Taste The APPETIZERS/STARTERS Stonewood Farm Roasted Turkey! DINNER MENU Fri., Nov. 16th (2-6pm) Roasted VT Turkey Breast* Toasted Vegan Nut Loaf v/* USA Harvest Quinoa and v/* $ 19 Wild Rice Stuffi ng Local lb Bagged Fresh Apple, Sausage & Pecan Stuffi ng 3 Cranberries 12 oz Roast Turkey Gravy ORWELL, VT Mushroom Vegan Gravyv/* Tamari Roasted v/* Save 50¢ lb NOV Brussels Sprouts $ 59 Orange Cranberry lb 1-15 Butternut Squashv/* 3 lb v/* 49 O Green Beans Almondine Reg. 1.99 lb rganic Buttermilk Mashed 1 Red Potatoes DEEP MEADOW FARM $ 89 Ascutney VT USA Yams w/Maple Brown Butter Local 3 lb Winter Squash and Sage* v/* Local Craig’s Cranberry Sauce 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 BY FRI., NOV. 16th DESSERT OPTIONS

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.

➘ Even More Fresh ➘ Find these signs in-store for Savings DEALS Find these signs in-store for Novemberst Rotating Savings! th -21 FLYER Every-Day Low Prices! Pick up our twice-monthly Co+op Deals Sales Circular 15 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 NOVEMBERSPECIALS DAIRY CHEESE new MEAT Save 1.00 Save 3.00 lb Save 1.00 Organic 99 lb JUMI 99 Reg. 19.99 ea Switzerland 99 3 Reg. 4.99 16Schlossberg Cheese 5 Reg. 6.99 HORIZON NORTH COUNTRY SMOKEHOUSE Claremont, NH Heavy Whipping Cream 16 oz Save 7.00 lb Local Fruitwood Smoked Sliced Bacon 12 oz DAIRY 99 lb PARSH HILL MEAT Reg. 22.99 lb Westminster, VT Save 1.30 Vermont15 Herdsman Cheese Save 2.00 lb Local 99 Organic Save 5.00 lb Local 99 lb Reg. 7.29 Reg. 8.99 lb Prepacked/Random Weights 5 lb TWIG FARM 6 HORIZON 99 NORTHEAST FAMILY FARMS New England/NY State Salt or Unsalted Reg. 27.99 lb West Cornwall, VT Butter 16 oz Twig22 Square Cheese Sirloin Tip Roast

FROZEN WINE MEAT Organic Save 1.49 ea Save 4.00 Save 2.00 lb WHOLLY WHOLESOME Pie Crusts Cabernet, lb 99 Pinot Noir, 99 for $ for $ Reg. 13.99 Reg. 7.99 lb or Chardonnay 5 Prepacked/Random Weights Reg. 5.49 ea 9 2 8 2 Reg. 5.99 ea 9 OLD SOUL California DUBRETON Canada Whole Wheat Gluten-Free 14.9 oz or Traditional 14 oz Wines 750 ML Pork Tenderloin FROZEN new SEAFOOD NOV SEAFOOD NOV Save 1.00 Save 2.00 lb 1-15 Save 1.00 16-30 99 All Flavors 99lb 99 7 Reg. 8.99 11 Reg. 13.99 lb 8 Reg. 9.99 FRISKY COW Keene NH Local Frozen 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 99 lb 99 99 lb 99 lb 9 Reg. 13.99 lb 4 Reg. 5.99 Organic 4 Reg. 6.49 lb Organic 14 Reg. 19.99 lb Organic TIERRA FARM TIERRA FARM TIERRA FARM Pecans Cranberries 8 oz Turkish Apricots Maple Mixed Nuts BRATTLEBOROFOODCO-OP @ BFC

WELLNESS DAIRY GROCERY Save 50¢ RICOLA All Flavors Save 59¢ ea Save 2.00 Organic • Infi nite Jest Local • Blue Velvet for $ • Bali Blue Moon 49 99 99 • The Sun Also Rises Reg. 2.99 Reg. 3.49 Reg. 1.59 ea Local Reg. 10.99 • Notes From The Underground 2 19-24 2 19 5 5 8 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 • Organic Brown Rice Save 1.00 LIFE FLO • Unsalted Sesame 99 • Toasted Onion 59 Reg. 3.99 Reg. 3.59 O 2 • Vegetable 2 rganic EDWARD AND SONS • Black Sesame ONE WORLD 49 Magnesium Gel Brown Rice Snaps Crackers 3.5 oz Organic English Breakfast Tea 1.13 oz Reg. 16.99 16 oz 15 GROCERY GROCERY Magnesium Save 1.30 Save 1.00 Save 1.50 VERMONT VILLAGE 49 Oil Spray Seaweed or Reg. 10.99 8 oz Golden Local Organic 9 29 Vegetable 99 49 49 Reg. 3.99 Magnesium Flakes 4 Reg. 5.59 2 3 Reg. 4.99 4 Reg. 5.99 EDWARD AND SONS EDWARD AND SONS Applesauce 24 fl oz Organic Applesauce 49 Miso Cups Instant Miso Soup Reg. 21.99 44 oz Unsweetened, Peach 19 2.5 oz 2.9 oz Unsweetened or Maple or Cinnamon 24 fl oz GROCERY FROZEN GROCERY

Save 1.09 ea Save 2.00 Regular or Maple Save 2.00 Organic for $ 99 99 All Purpose or Reg. 2.59 ea Organic Reg. 7.99 Organic Reg. 7.99 2 3 5 5 100% Whole Wheat C2O HIP CHICK JOVIAL Coconut Water 17.5 oz Organic Chicken Fingers 8 oz Organic Einkorn Flour 32 oz DAIRY GROCERY O Save 1.49 ea Save 1.49 ea JOVIAL ORGANIC PASTA rganic 12 oz 9 oz 12 oz

for $ for $ • Penne for $ • Spaghetti for $ Reg. 3.99 ea O • Fusilli Reg. 3.99 ea • Cappellini Reg. 4.99 ea Reg. 3.99 ea rganic • Linguini 2 Penne 5 • 2 • Tagliatelle HUMM 5 2 7 2 5 • Spaghetti Brown Rice Pasta • Fusilli Brown Rice Pasta• Lasagne Einkorn Pasta Kombucha 14 oz Gluten-Free Gluten-Free

Aprons GREEN RIVER APRONS Local Guilford, VT Vibrant, joyful aprons sewn with love and great for everyday cooking. Jams SIDE HILL FARM Bread Brattleboro, VT RED HEN BAKERY Sweet Potatoes 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 Elm Lea Farm in the hands of the Pies 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 possible in Southwestern NH. Turkeys Ice Cream 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.

st TMAS T Saturday, December 1 IS RE HR E 10am to 5pm C Trees are from While BISHOP TREE FARM a local, family-owned and operated farm Supplies in Springfi eld, Vermont Local Last! You can also donate non-perishable food for the Groundworks Collaborative Food Shelf. AND FOOD• DRIVECanned Beans, Veggies, Fruit and Other Canned Foods •Diapers and Wipes • Pasta and Sauces ALLSale! PROFITS BENEFIT GROUNDWORKS COLLABORATIVE! banana breads and pumpkin breads Dawn: Handmade Soups for the week of Thanksgiving. Dawn, our Food Services Manager, was excited to share Carl: Stonewood Farm about our soups. Every week the Staff Picks: Aprons Smoked Turkey Breast Local kitchen staff cooks stock from Buckleberry Treats: GREEN RIVER APRONS Local turkey, smoked or roasted scratch that create the bases Donna in Graphics raves Guilford, VT in house and ready to re-heat for the three hot soup options about these every time she Vibrant, joyful aprons sewn and eat or just pile on a sandwich we offer daily in our Deli. Look needs something sweet and with love and great for immediately. The secret with these for BFC specialties, like vegan vegan. Made in Massachusetts everyday cooking. 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. Jams comes to the Thanksgiving meal, and New England clam chow- SIDE HILL FARM this is a great option for those of der. They’re perfect for everyday East West Lentils: Bread Brattleboro, VT you who may not want to cook a meals or special gatherings like Beth from the Cheese RED HEN BAKERY whole 15 pound bird for your inti- Thanksgiving! department loves this age old Sweet Potatoes Handmade jams, fruit butters and mate gathering. Middlesex, VT LAUGHING CHILD FARM drizzles made in Vermont and family Our menu options for Thanks- recipe from many, many years Naturally leavened fresh Pawlet, VT owned in since 1976. giving from the Deli (as seen on ago. This goes well on any Scottie: Turkey Gravy bread baked bread made with A family owned and operated 17-acre the front page of our in-store salad, on a wrap or even with organic and local ingredients sweet potato farm located in the through the stories of the people & Sausage Stuffing flyer) are quite extensive. From tofu or eggs for breakfast. whenever possible. Mettawee Valley of VT. Cheese cooking your food! Scottie, our Kitchen Manager, Brussels sprouts to vegan gravy to pies to tons of appetizers, our Turkey Almond PARISH HILL CREAMERY spoke about our Turkey Gravy. Sam: Vegan Nutloaf Deli can please you. Stop in for Westminster West, VT He loves gravy and says that this 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 The expression of raw milk from 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, Elm Lea Farm in the hands of the member of Deli kitchen team, she from scratch. It all starts with disappointed. local turkey, mayo and celery? Pies cheesemakers, with creamery propagated shared that the Vegan Nutloaf is local turkey bones boiled into a Maybe only magic! SAXXY CHEF cultures, traditional rennet, and hand harvested delicious turkey stock. Then we Tina: An affordable Keene, NH sea salt great for any holiday gathering! quite unique. It’s “unheard of” in this area, as not many kitchens make a roux with flour and butter and tasty plate Cheeseburgers: Pies and baked goods made with high VERMONT HERDSMAN ON SALE! Sean and Scottie grill are preparing vegan food, espe- and cook it down until its time to One of the best and unique quality and local ingredients whenever cheeseburgers most days. cially not ones that would please add the turkey stock. Pour this attributes of our Deli is that a possible in Southwestern NH. These can be found in a cast almost anyone at your dinner gravy all over our sausage stuffing customer has the ability to make Turkeys Ice Cream table. Packed with nuts, flour, and made with our sweet Italian pork iron pan in the Deli! STRAFFORD ORGANIC CREAMERY a plate with lots of little tastes. STONEWOOD TURKEY FARM aromatic spices, this item is sure sausage, celery, peppers, onions, Orwell, VT Strafford, VT 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 Family owned and operated for The Strafford Organic Creamery is a them fast! She also mentioned have a delicious addition to your people who stop in for lunch try 30 years; offering fresh turkeys one-farm, one-family dairy in central how much she loves baking our turkey feast. lots of different dishes. In particu- Meet the Deli Team during the holidays and frozen turkey Vermont producing milk, ice cream cookies, scones, pies, cakes and lar she loves all of our kale salads products all year round. and other dairy products. during the week of more... she is always in our kitchen Craig: Cranberry Sauce 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- st berry sauce on top of turkey, Saturday, December 1 gravy, mashed potatoes and TMAS T veggies, he creates a plate stacked IS R with flavors. The key to the cran- R EE 10am to 5pm berry sauce he makes is fresh H Trees are from orange juice, fresh cranberries C and fresh Hidden Springs Vermont While BISHOP TREE FARM maple syrup, cooking it down for a local, family-owned and operated farm a long period of time and ensur- Supplies in Springfi eld, Vermont Local ing that it reduces to a perfect Last! You can also donate non-perishable food consistency. for the Groundworks Collaborative Food Shelf. AND FOOD• DRIVECanned Beans, Veggies, Fruit and Other Canned Foods •Diapers and Wipes • Pasta and Sauces ALLSale! PROFITS BENEFIT GROUNDWORKS COLLABORATIVE! November 2018 | 7 Working for a Co-operative Economy Co-op Printing & Co-op Values Need business materials? Publishing It's All About the Food! 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 for a co-operative economy. Turkey 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) Aenjoyed 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 giblets and neck from inside Look for this (purple) in the early morning light. They white turkey breast, or the dark turkey. Rinse turkey and drain. logo in-store for peck at the grass as they forage meat, it always seems to evoke Optional— salt turkey lightly for bugs and who knows what smiles around the table. Turkey inside and out. If stuffing is Every-Day else as they cross the property. 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 Low Prices! 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 Deals shallow roasting pan. Cover the most amazing sights to catch ing pancreatic health. Turkey has every loosely with foil. Avoid letting are the flying and the running many other nutritional attributes: month foil touch top or sides. Roast turkeys since many of these birds phosphorus, zinc, iron, magne- Fresh during the according to USDA sourced week of are quite large and neither running sium, copper, and potassium. It DEALS chart. www. foodsafety.gov the 15th nor flying seem to be an easy task! provides all the B vitamins but is through the FLYER Wild turkeys are native to this especially high in two, niacin and UNSTUFFED 21st! 4-8 lb (breast)–1½ to 3¼ hrs continent and were an integral pyridoxine. We are fortunate to 8-12 lb–2¾ to 3 hrs part of Native American culture have such a large number of farms 12-14 lb–2 to 3¾ hrs Do you have EBT, WIC or SSI? long before the Europeans colo- in Vermont that provide locally 14-18 lb–3¾ to 4¼ hrs Ask us about Food for All! nists arrived here. Turkeys were raised turkeys, including Stone- 18-20 lb–4¼ to 4½ hrs fairly easily to obtain for the first wood and Misty Knoll. 20-24 lb–4½ to 5 hrs Thanksgiving celebrated by the STUFFED 6-8 lb (breast)–2½ to 3½ hrs 10% 8-12 lb–3 to 3½ hrs Discount! 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 remove foil the last third of FOR roasting time. Cook until well done, to an internal tempera- thought 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. [email protected]

8 | November 2018 CO-OP DELI Cheese Department Updates NEW MANAGER, NEW CHEESES! We are incredibly fortunate to be welcoming Joe Green Thanksgiving 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 his month, Joe will be highlighting some deli- DINNER MENU ciousT Alpine varieties which * come to us through an excit- Roasted VT Turkey Breast ing new provider he’s working v/* with: Jumi, a Swiss fifth-gen- Toasted Vegan Nut Loaf eration collaborative cheese Harvest Quinoa and venture which partners with v/* small dairy farms local to Wild Rice Stuffing the Emmental Valley of Swit- zerland to create unique, Apple, Sausage & Pecan Stuffing creative, yet totally old-world cheeses. We will be holding Roast Turkey Gravy a “guess the weight of the v/* cheese wheel” contest during • Cironé Mushroom Vegan Gravy the week of November 5th, A creamy, hard crumbly with a prize of one pound of Tamari Roasted cheese with notes of their Schlossberger Alt. Then v/* roasted chicory. Brussels Sprouts on November 10th from 11am-2pm, Sam Frank from • Nature Raclette Orange Cranberry 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. w/ participate and learn more Yams Maple Brown Butter • Belper Knolle Alt about the wonderful world of and Sage* A delicious hard, crumbly cheese! 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 Local Pies and MORE! Switzerland

November 2018 | 9 Yogurt Packaging by SarahChoices Brennan, Administrative Assistant

n this era of increased Plastic lids are usually #2 or #4, CONTAINER LID attention to the impact of with some exceptions. As above, plastic 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 I 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 over 30 brands of yogurt to see Greek Gods are a few) and this Daiya ** plastic yes see below ** 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 experience can be recycled: Hawthorne Valley #5 paper yes #5 Mountain Creamery (made right see below the cups, lids, foil lids, and even here in Brattleboro), Chobani, Kite Valley #5 * yes Lavva #5 paper yes the plastic film some brands Ripple, Daiya, and Kite Valley— incorporate, are all recyclable. Liberte #1 plastic yes 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 wean themselves entirely of plas- entirely but it’s important, as this Noosa #5 yes #5 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 that sticker means the lid has to ate, and cannot be recycled, so Redwood Hill Farm #5 yes #2 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 Mountain Creamery, tells me they So Delicious #5 yes #5 The rest of our yogurts are 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 (Act 148) mandates that #1 and #2 Siggis, Lavva, Brown Cow, Forager, prior to recycling; otherwise, it goes in trash. 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 on the cups and don’t use wraps at What about the lids? Well, the knowing it’s providing a livelihood hauler—many around here will all. According to the Association of lids vary: most 5.3 or 6 oz indi- 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- • Rinse out the cups prior to just a layer of foil, and many of the just as recyclable as plain. 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 2018 Classes, Demos & Events @ the Co-op Full descriptions and any changes or updates can be found on our Events Calendar online at BrattleboroFoodCoop.coop. NOVEMBER 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: [email protected]. 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!

ADULT COOKING WORKSHOP FREE TASTING FREE KIDS COOKING/ART CLASS THE CO-OP DYI CHEESE MAKING THE GREAT TURKEY TASTING FUN WITH FOOD AND ART —Fromage Blanc Fri/Nov16 • 2-6pm Gifts of the Season CLOSED Tues/Nov 6 • 6-7:30pm The turkeys have begun to arrive! Tues/Nov 27 • 3:30-5pm Learn how to make fromage blanc, a sweet, Sample one just out of the oven from We will meet at the Brattleboro Museum and THANKSGIVING 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 fl avor creative activity led by Linda Whelihan. their own with sweet or savory additions, and FREE HOLIDAY TASTING 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) $10/$5 Shareholders Relax and enjoy your company! @ BMAC & BFC Cooking Classroom • Jumi Belper Knoll (Tues/Nov 20 • 5-6:30pm) Cost: @ 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 with sensational Thanksgiving side dishes and FREE TASTING AND SALE Green, our new Cheese Manager, at Cheese FREE YOGA CLASS FOR SHAREHOLERS desserts. Sample our favorite BFC made sides COZY JARS ARE HERE! Island and try daily sampling of cheese! Every Wednesday • Noon-1pm and take them home for your holiday table. Fri/Nov 30 • 4-6pm 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 use it to bake apple or pumpkin pies to share Meet Lizi, BFC's Education Outreach 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 ATTENTION SHAREHOLDERS! sign the kids up for class while sampling some Lizi Rosenberg Producer of the Month Join us for our 43rd Annual Shareholder Meet- Instructor: of the foods they be preparing this month. (BFC Education Outreach Coordinator) FREE SAMPLINGS ing at NEYT, on Flat Street. Enjoy a hand made @ The Demo Counter @ BFC Cooking Classroom/Community Room FROM THE BFC DELI 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! Every Friday • 10:30-11:30am and the Board of Directors President. We will also host a panel discussion with a wide variety Bring the kids to KidsPLAYce for a story hour GALLERY WALK of community members to share the many FREE KIDS COOKING CLASS and healthy snack from the Co-op. ways the Co-op has impacted their lives. (20 Elliot Street) Fun Foods from Around the World HOLIDAY PREVIEW AND Board of Directors voting begins WINE* & CHEESE EVENT 11/9 @ 9pm and ends promptly Indian Sweet Potato Samosas Tues/Nov 20 •11am-12:30pm FREE SPIN CLASS Sunday, 11/25 @ 5pm FRI/DEC 7 (4-7PM) FOR SHAREHOLDERS Sign your kids up to learn how to make 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 fi rst Monday of the month, take a Vegan Cooking Class during our Holiday Preview! FREE spin class with Susie (from Seafood) Mon/Nov 12 • 6-8pm and countryside of India. Kids in this class will There will be a local and artisan viewing and sale also learn about the food and culture of India. @ Body in Harmony Fitness Studio / 22 High Street Join Edible Brattleboro chefs for a fun and of giftware, dinnerware, holiday decor, cards, Lizi Rosenberg educational hands-on cooking class Instructor: and lots of cold weather goodies at the Co-op. (BFC Education Outreach Coordinator) celebrating squash in 3 plant-based recipes Enter our Free Drawing to win an FREE CHINESE MEDICINE COURSE @ BFC Cooking Classroom/Community Room YEAR-LONG SEASONAL perfect for holiday gatherings. Participants will awesome holiday basket of goodies! ATTUNEMENT JOURNEY make a soup, a salad and a dessert. The wine served will be part of 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 Michaela Wood, L. Ac, M.Ac. DiplOM Join us for a Community Engagement Press Event to raise awareness about "Shop Small Saturday" on MOST ARE FREE OF CHARGE! @ BFC Cooking Classroom/Community Room Nov. 24th. Representatives from Local First/VBSR, Downtown Brattleboro Alliance and the Brattleboro ALL ARE FUN, INFORMATIVE, Food Co-op will speak and answer questions you may have. —@ BFC Community Room AND ENGAGING! FOR

thoughtBrattleboro Food Co-op November 2018 What’s Inside: Brattleboro Food Co-op PRSRT STD 2 Main Street US POSTAGE PAID Producer of the Month: Brattleboro, VT 05301 Brattleboro Food Co-op Deli FIVE MAPLES GM Report: And They're Off! BOD Report: Restoring Community It's All About the Food: Turkey And so much more... FROM ORWELL, VT Dottie's DISCOUNT FOODS Fresh Thanksgiving Turkeys

arrive Friday, Nov. 16th. facebook.com/facebook.com/ DottiesDiscountFoodsDottiesDiscountFoods Deli Thanksgiving Grains • Snacks • Coffee • Pasta • Milk • Juice SAVE UP TO 80% Menu Inside! 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.coop