December 2017

FOR

Brattleboro Food Co-op thought December 2017

Green River Aprons Wild Blossom Designs

Guilford,VT Shelburne,VT Local Producers of the Month BrattleboroFoodCoop.coop facebook.com/BrattleboroFoodCoop FOR Published monthly by the hat's N W ew at the Co-op!

Designers House-Made Mild Curry Marlene O'Connor Holiday Meat Menu Donna Lee Amerman BFC [email protected] Stop by during December for your MADE Lamb Sausage Editors holiday roast, goose, or duck. Curry + ground lamb + love = delicious Jon Megas-Russell, [email protected] We will have a full menu of house-made sausage found in the Ruth Garbus, [email protected] offerings! meat department. Advertising Jon Megas-Russell To advertise in Food For Thought call 257-0236, ext. 813, or email [email protected] Dr Schnuffies Stay Well Ad deadline is the first Friday Daily Immune Support of the previous month. Letters to the editor must be signed New from the Berkshires of Massachusetts! and may be edited for length. High potency vitamins and herbs. Brattleboro Food Co-op Found in Aisle C of the Wellness Department. General Manager Sabine Rhyne Board of Directors Richard Berkfield Boody Organic Ruth Garbus Cozy Jars John Hatton, Treasurer A 32 beans and 8 Emilie Kornheiser, Vice President Bamboo Eco Wear Beth Neher, President vegetables soup. Just Found near checkout. Wesley Pittman, Secretary add water and cook in Daniel Seals a crock pot. Jerelyn Wilson Found in the Bulk Candy Cane Caramels The articles appearing in this newsletter A great gift or sweet treat found in represent the views of the individual Department or at the the Bulk Department. writers and do not necessarily reflect the Demo counter. opinion of the Brattleboro Food Co-op. Brattleboro Food Co-op 2 Main Street, Brattleboro, VT Mon. - Sat. 7–9; Sun. 9–9 2 Main Street, Brattleboro Bag-a-Bean Main Number: (802) 257-0236 Customer Service 802 Recipients for December Bulk Area 812 Project Feed the Thousands Staff Recognition Cheese Counter 852 Deli Counter 826 Meeting Waters YMCA Each month we recognize Deli Platters 838 a staff member for doing a great job at the Grocery 875 Cooperative Development Fund's Meat Area 818 Hurricane Relief Fund Co-op. Staff are nominated by their colleagues and Produce Area 804 our committee which is made up of a diverse group Seafood Counter 846 Shareholder Services 821 from the Co-op team. We are proud to share Wellness Counter 803 (Dial "0" at any time for assistance) the winners with you in Food For Thought! We would like to recognize from our Moved recently? Sam M. We want to keep in touch! Facilities and Maintenance Department, Please give your new address (or any status updates we should know) to Shareholder for December. Services at 802-257-0236 ext. 821. Thanks!

2 | December 2017 What's New p! at the Co-o Measuring Impact from the GM Sabine Rhyne, General Manager

have previously referred measure how well we are support- we saw a significant uptick (5.6%) and a filet of Faroe salmon. We to the process that our ing our fellow cooperatives, such as over last year. Another way is to have peace flags in our store, and board uses to measure Equal Exchange, Real Pickles, and compare average transactions, to a “Black Lives Matter” sign in our Ihow well we are achieving our La Riojana, thereby executing the see if more people are coming in window. We wish to communicate goals at nearly every board cooperative principle of coopera- the store. The answer is that for to our fellow community members meeting. As the one charged tion among cooperatives. We hope last year, we actually saw a small and those passing through that we with the execution of these to reflect these attributes on your downturn in transactions, even are a safe and welcoming place to goals, this methodology forces receipt as well, as your choices are while we saw an increase in both shop for groceries and meet up me to quantify our success. Few at the root of these programs. new shareholder signups (up 5.6%) with friends. assessments are more important We also did our most rigorous and average basket size. This is a The fact that we prioritize values than monitoring the overarching price comparison of the year, to little perplexing; we will continue like local production and provide a “Ends” policies, which hopefully see how we are doing on like items to monitor these trends. We also welcoming space sets us apart from you reviewed and commented on with some of our competitors. I am noted an increase in community other grocery stores. The fact at our annual meeting last month. happy to report that the results of groups tabling at the Co-op, consis- that we measure and report actual These policies are quite extensive this diligence continue to improve tent use of the community room, data related to these priorities sets in their scope, and challenging our prices. In looking at our “shop- and 150% increase of the hours us apart as well, and allows us to to encapsulate in an annual ping cart” comparison, which credited to other non-profits in tell you how your participation as report, but reviewing the data is takes items from multiple depart- the community for shareholder a shopper in our store makes a fascinating and useful. ments much as a shopper does, we hours. In addition, we had over real difference, day in and day out. Regarding the first policy, we improved our lot, with one local $8,800 dollars from our bag-a-bean And you, too, can tell your friends measure our local, organic, and conventional store still challenging donations distributed to thirty- how these seemingly small daily fair trade sales in a variety of ways. us on shelf prices, but in all other one non-profits throughout the decisions aggregate into very real Here are a few data points: we cases, we came out with lower community, so that helps people economic well-being in our greater increased our sales of local prod- prices. That is not counting the associated with those non-profits community. Again, our story is uct last year by 7%, to 20.4% of all discounts at the register that many to know that the Co-op values powerful, and is making a difference store sales, not including products of you enjoy, either as a working their organization’s work, and they, in a very real way. Next month, that we make in house or use in shareholder, an elder, a senior, or by extension, feel welcome. But I will report on a few other met- prepared foods offerings like the a Food for All participant. With there is no doubt that feeling wel- rics that we have been tracking to salad bar or sandwich station. The discounts, we blew everyone else come in our store has everything evaluate our performance on other sale of organic products grew 6.4%, out of the water! We also noted to do with our staff. We continue ends policies. to emphasize good customer to over 30% of total sales, while that our store-wide gross margin Thank you for doing your part! fair trade products grew to over last year dropped 0.2%, reflecting engagement with all of our staff, half a million dollars. We have been our buyers’ attention to pricing. through an extensive orientation frustrated with our computer sys- Needless to say, this is a razor-thin program and regular reinforce- tem’s capability (or lack thereof) in balance beam, as we also need to ment. I think we have wonderful tracking these products well, due continue our improved profitability. staff members throughout the to limitations on how many attri- But I was very pleased with our organization who are willing partic- Sabine Rhyne butes it allows us to manage, so performance in these areas, and ipants in our friendly store culture. [email protected] our IT team is hard at work making hopefully you have noticed this too. Many of you have favorites with 802 257-0236 x801 whom you have developed friend- delicate changes to our system to And how do we measure how enable us to track these categories ships over the weeks and years, welcoming we are? One way is to and we too value all the relation- more effectively; we are also adding look at how many folks decided “co-op” as an attribute, so we can ships we have made with you over to become BFC shareholders, and a slice of cheese, a type of milk,

December 2017 | 3 BOARD OF DIRECTORS REPORT

Seeking A Gathering Place Candidates for the by John Hatton Board of k, it’s no secret — I hope, co-op, and got to know many/ my narrow and eclectic diet. We anyway — that I’m a realtor, most of the staff and how things have an excellent deli, that offers Directors! have been for the last 15 were being run. I followed Kate’s breakfast, lunch, dinner and fresh Are you passionate about Oyears. I often get to entertain peo- lead and became a member-owner pastries(!). Our Bulk department the health of YOUR Co-op? ple from out of our area who are of the Brattleboro Food Co-op — has the best selection of dried considering living in and/or around not early enough to compete with fruit, nuts, grains, flours, and herbs Want to help support Brattleboro; it’s actually fun to be Alex Gyori’s member # 1, but I’m that I’ve seen anywhere — and long-term planning of a tour guide, as I get to talk up my proud of being in the first 1,000; I’ve shopped a lot of stores! Gro- YOUR community owned favorite everythings of life up here we’re now in the 12,000’s. cery, frozen, incredible produce, in what many, maybe most, con- and a great Wellness department market and deli? Anyway, I suggest that visi- sider to be “the boonies.” I show tors and potential buyers go grab bring us all in, often many times Stop by Shareholder Services people our wonderful array of a cuppa whatever and sit in the a week, which is cool in and of for more information! restaurants, stop at the New Eng- café and watch who shops at the itself. I spot my fellow frequent- land Youth Theatre if the buyers Co-op, to get an idea of who lives flyers who are in the aisles more have kids, wave to and talk about in our community. Really, commu- than once a week, because you’re The next BFC Board New England Center for the Circus nity is what has always attracted always here when I’m here. Shop- Meeting is Monday, Arts, cruise the neighborhoods, me to this area, and especially to ping at the Co-op is a very social December 4 at 5:15pm, give interested parents a view of our Co-op; I tell these prospec- occasion — for better or worse, in the BFC the schools, point out the Farmer’s tive immigrants that this area is the I can rarely just dash in and pick Conference Room. Market, expound on the Literary best place to raise a family, because up that one item, unless I bury my Festival weekend, wow people with of the…community. (To slightly chin and try not to look at anyone. the Harris Hill ski jump, and show enlarge the vintage maxim: it takes My family doesn’t like to shop with The Board of off Sam’s, and the Latchis Theatre a village to raise…a family. I always me, because I talk to almost every- ` with its great range of movies, Art one. We all get to see our friends Directors have appreciated knowing that all Deco styling and real butter on the of you had my parental back, and and neighbors when we’re in this will be tabling popcorn, if you want it. My real helped us grow up as a family in a store, as the Co-op is a gather- on Monday, favorite, big surprise, is talking to very supportive environment.) And ing place, a cornerstone of our December 11, these potential newbies about the the Co-op is the pinnacle of com- community. from 4-6pm Brattleboro Food Co-op. Honest! munity, an organization founded Lots of people take advantage in the store. Why? by and for the member-owners, of the free Wi-Fi, eat a meal while First, I love our Co-op! Oddly all working together to provide quietly working on their laptops Join Beth and Mary for enough, I wasn’t tied into co-ops goods and services for each other. and smartphones. Besides chatting information and conversation. at all when Kate, our 4-month We gather around the most basic in the aisles, conferences happen old Tyler, and I moved to town commodity, food, but the Co-op over meals in our café daily, and Advertise in from CT, but I was then hired to provides so much more. larger groups use the Community FOR be the first Retail Sales Manager Yeah, I’m a gluten-free veg- Room for their meetings. Really, at Northeast Cooperatives (aka etarian who primarily shops for the Co-op is a hub for our neigh- thought NEC). I drank the kool-aid very and eats organically, so this is bors, associates, and friends we Reach 3000+ people. soon thereafter, working with where I do pretty much all of have yet to know. Discounts for multiple months. the BFC and all of the consumer my shopping. But the over 7,000 I was in retail for many years, For rates and information, contact co-ops that were owners of NEC. member-owners of this Co-op so my OCD kicks in when I take Jon Megas-Russell at 802-257-0236, I became especially close to this buy much more than what fits an item off the shelf, and I have to ext. 813 or [email protected]

4 | December 2017 bring forward the next one from behind to fill the empty slot. What e bid goodbye this for a Co-operative Economy I really appreciate is seeing other month to three very Working shoppers doing the same — this gifted and committed  shows real ownership and a com- board members. Each of them,  mitment to our Co-op, trying to W  in their own ways, has made  help as we are able! I don’t see this  huge positive contributions to  happening in other stores, but we  this board of hardworking and  do it here. thoughtful Co-op sharehold-   I spoke with Annie in Share- ers. Ruth Garbus, one of our holder Services, signed up for a excellent staff board members,  double-shift of bagging two days discovered her inner geek when or 19 years, we have en-  before Thanksgiving — one of she delved into the bylaw and joyed John Ferrara's contri- www.valleyworker.org • 413.268.5800 my favorite Co-op jobs, actu- policy review project with her butions to "Cheese Island," ally. Annie’s response: “you must fellow committee members, and theF delectable gem in the center really love us!” Yes, I do — and offered careful wordsmithing of our store. Under his leadership, I’m happy to tell visitors how and thoughtful attention to the sales of local cheeses have grown important this Co-op is to me practical legacy of this impor- to over 60% of all cheese sold and our community; I can tell you tant, yet tedious, work. Emilie in our store. John learned some from experience that visitors are Kornheiser served as vice of the craft from the honorable impressed, and that our Co-op president, adding her insight and Henry Tewksbury, of Cheeseman helps people want to move here creative and experienced voice fame, author of The Cheeses of and be part of this community! to the board's many important Vermont. Needless to say, John discussions, and continuing, has continued to represent the right through her last meet- craft of cheesemaking in our state DEMOS! ing, to push her colleagues into from the Co-op's cheese counter. always framing their questions His love of good food, his pen- Join us in the store for and discussion with the most chant for teaching, his admiration Day Kitchen Demos! of all things artisan, have all done important policies, the Ends, We prepare, prep and cook much to enhance our Co-op. in mind. And John Hatton, the food with you at the demo Notes who served on the board, in Please wish John the finest of from the November 6 counter, then you taste it and retirement, as he cycles off to Board Meeting multiple stints, for well over a take home the free recipe. decade through so many impor- more culinary adventures. We will It’s a nice time for learning and 1. I would tell a tant Co-op milestones, always miss him! sharing, a terrific opportunity shareholder that things caring deeply and serving his to try something new, and to are looking pretty good beloved Co-op humbly. To be so invested in this work to do Winter Overflow see, through demonstration, right now! it over and over at some per- Shelter Shareholder how easy it is to prepare! 2. We have some really sonal cost, and to come back Meals Support We incorporate ingredients great board members for more, just to be sure that The former Austine School for featured in Food For Thought, as coming in and their our Co-op made it through its the Deaf and Hard of Hearing well as new products participation in tonight’s most difficult times, attests to a houses Groundworks Collabora- and sale items. meeting bodes well; I’m depth of commitment few could tive’s winter overflow shelter, and We also try to make our very excited. match. We have been blessed, can accommodate 33 beds, has recipes gluten-free and all of us in this community and 3. How much thought adequate living and dining spaces, vegetarian especially as shareholders of and ample bathroom facilities. when possible. and care goes on this cooperative enterprise, to behind the scenes in have benefited from truly stellar Dinner meals will be provided The Day Kitchen Demos producing reports, work from these three amazing by volunteers and as a Co-op we happen 2-3 times each month running the store, individuals, who will continue to are seeking Shareholders to assist from 4-6pm — just watch the feeding the board... this make an impact our community in cooking and serving meals this BFC Events calendar for dates. organization rocks. It is in important and positive ways. winter. If interested in support- See you there! ing meals at the Overflow Shelter truly awesome. Beth Neher, BFC Board President, please contact Jon in Marketing at and Sabine Rhyne, GM [email protected].

December 2017 | 5 OF THE Producersby Jon Megas-Russell Month Green River Aprons Wild Blossom Designs

GREEN RIVER woods of Vermont has suited that they “had a winner,” and she able find attractive fabrics at them well and has inspired their bought every last apron they had sale prices, often at their favor- APRONS handiwork. brought with them. When the ite textile stores in Greenfield, or six years now Green Their story unfolds nine years artisans headed to Middlebury, MA, or online. But they do not River Aprons has been ago, when they moved to Vermont Montpelier, and Burlington co-ops sacrifice quality; they always use stitching up the finest from Maine to create a sanctuary and natural food stores, they had 100% cotton printed with beauti- apronsF around. Edith and Kathy’s for themselves during retirement. the same positive responses. They ful artwork. It’s clear they have a approach is one of precision made A few years into living in Vermont, always came home empty handed vision for their product and they possible by their talented eyes and Edith sewed up a gorgeous quilt from their trips because the stores meticulously construct every last hands as well as their impressive as a fun project and found that bought every single apron. Their piece to perfection. Swiss-made Bernina sewing she had lots of fabric left. Kathy, work was rewarding but also made The process by which they machines. The finished products being the type that didn’t want for long days and nights. In over create the aprons is careful and are made of beautiful 100% cotton anything to go to waste, threw five years they have sewn over precise with a keen eye to detail. cloth that features splendid around many ideas on what could 5,000 aprons. Kathy starts by ironing all the artwork. Edith's passion for sewing be done with the leftover fabric Both Edith and Kathy share a fabric, then cutting it to the right dates back many years. She fell in including flags and napkins. In love for textiles and they spend sizes with wooden templates love with being a seamstress while the end they settled on aprons countless hours online and in that she has made. She then sews making quilts and other creations. for adults and children as well as stores searching for high quality the inside and hands it off to Yes, they are both artists in napkins and placemats. As they fabrics at reasonable prices. They Edith to assemble, who arranges other capacities. Edith has been began to produce the aprons, find lovely fabrics, often as much the pieces within their pattern commissioned to make gorgeous they figured they would float the as $20 a yard; however, in order and sews them to completion, molded masks, and Kathy is drawn idea to Linda, the former Well- to make their pricing accessible all the while ironing in between to creating specialized woodwork ness manager here at the Co-op. they continue their searches. each step to ensure that the such as cabinets. Living in the Upon seeing them, Linda knew With patience and time they are aprons come out perfectly. Each

6 | December 2017 Visit the Co-op on Tuesday, continue her passion to infuse inspired and affirmed her craft. December 12 from 11am to 1pm flowers into her candles, but she She loves to use flowers such as to meet Edith and Kathy! could make molded candles in the Borage, Sage, Queens Anne’s Lace, shape of bees, owls, frogs, flowers Violas, Butter Cups, Fiddleheads, WILD BLOSSOM and more. Daisies, and many others, all of While she started Wild Blossom which are found on her land or in DESIGNS Designs in Connecticut in 1995, the wild. She finds a deep sense of heryl Summa of Wild she later moved her business to satisfaction by preserving flowers Blossom Designs has had Brattleboro for a short time. The and herbs in candles which light a deep love of nature Brattleboro Food Co-op has been the cold dark winter months when fromC her early years, and it is one of her bigger accounts and everyone needs a reminder of the this affection that has fueled the one of the first to sell her prod- beauty and color of summer. inspiration for all of her artistic ucts in Vermont. She remembers Cheryl makes all deliveries creations. The botanicals and her studio in the Cotton Mill herself across Vermont and Mas- flowers that she harvests on her with fondness, however, she felt sachusetts. Her products can be hikes, as well as the beeswax that compelled to move to the Burl- found in River Valley Co-op, the she seeks locally to use for her ington, VT area to be closer to Brattleboro Food Co-op and many candle-making, drive her creative her son, who was attending the small galleries and stores around energy. She has been a student of University of Vermont, and to the the two states. She hopes to build the herbal world dating back to natural beauty of that area. While relationships with other co-ops in when her natural physician father researching new studio spaces she Northern Vermont and beyond, exposed her to the healing power found Shelburne Pond Studios, an and she dreams of turning Wild of herbs and botanicals. Since old milk barn converted to house Blossom Designs into a coopera- 1995 her main artistic outlet and artists. The energy of the space tive enterprise. She would love to apron takes at least 2 hours, if not business has been making candles, was amazing and brought warmth help other women join a coopera- more, to create. With demand which she produces to sell at craft and spark to her creative energy. tive candle business where they growing year by year, their initial fairs, co-ops and locally-owned At that time she began sourcing could work from home and be goal to “stay busy but not crazy” galleries. She loves her work and it her beeswax locally whenever with their children. It would bring was revisited. After five years of has brought her much joy. possible. She also solidified her her great joy and comfort to help working at a dramatic pace, they It all started in 1995 in Con- yearning to have a pure Vermont other moms succeed profession- decided to take a step back, and in necticut when tragically she lost product with wild harvested flow- ally and have the full experience of 2016 stopped supplying all stores her infant daughter. In response ers and botanicals infused into motherhood. except your Brattleboro Food to this loss, she made her first 100% pure local beeswax. Co-op. Join us on Saturday, candle in honor of her daugh- Cheryl talked fondly of the December 9 from 11am to 3pm Moving forward, they do not ter, foraging for flowers, infusing artist Anthony Ward, with whom to meet Cheryl! plan to grow their business, but them into beeswax and creating she studied flower arranging and (Snow date is Sunday, to create additional sewn prod- this special object which she lit whose book, Being with Flowers: December 12, 11am to 3pm). ucts and further their production in honor of her lost child. It was Floral Art as Spiritual Practice, efficiencies. For instance, they are a symbolic moment. She realized now sewing a coaster, placemat that this could be her healing cre- and napkin set made from all the ative outlet, a source of income, extra material they saved from the and a way to be at home with her thousands of aprons they made young son. Her passion was to over the past five years. Essentially, infuse candles with botanicals and every last piece of material is being flowers and to use only locally used for their products. In this day sourced beeswax, but she knew and age that is a tall feat, and Edith that she needed to expand her and Kathy are very pleased to be product line if she was to support offering such high quality products her family. With time and practice with nearly zero waste. Edith and she learned the process of pour- Kathy are also in talks about a fash- ing 100% pure beeswax candles ion show here at the Co-op. So efficiently. Her perseverance paid keep your eyes peeled for an event off because not only could she announcement in 2018.

December 2017 | 7 Do you have EBT, WIC or SSI? Ask us about Food for All! It's All About the Food!

by Chris Ellis, 10% Staff Nutritionist Discount! Cranberries FOOD for ALL inter is just around the corner as the days grow shorter Wnow. All the berries are gone for the season except the ones in my freezer, but there is still one variety in season: the Look for this (purple) marvelously deep red cranberry, logo in-store for which like so many berries has Every-Day many nutritional attributes. The cranberry’s tartness and and flavonoids. It's not just the important to consume the whole Low Prices! unique flavor make it one of my diversity of plant compounds cranberry, not extracts or pro- favorites. I love the sour taste but the synergy between all its cessed parts of the cranberry, Fresh Deals of biting into one in its crunchy nutrients and plant compounds as the synergistic effects of the every raw state. I prefer cranberries that provides us with strong cranberries’ nutrients and plant month served with as little sweetener health benefits. Proanthocyani- compounds are what makes it Fresh during the as possible. The cranberry is a DEALS week of dins or PACS are in the class of such a Super food! Don't miss the 15th cousin of the blueberry, and is polyphenols, and those found out on the last of the power- through the a native of North America that in cranberries have a different house berries readily available FLYER 21st! is grown in both Vermont and makeup than those found in other now. Winter will soon be upon Massachusetts. It has been around fruits and vegetables. These PACS us and the nutritional benefits for several thousand years but provide ant-adhesion properties, of this scarlet berry will support SLOWER not in its cultivated state. Only in which help to prevent infection us through the early part of the SHOPPING HOURS: the last few hundred years—since and disease so their consump- winter season. the early 1800s—has it been Mon-Sat 7-9 am/pm. tion has been associated with a Cranberries are usually available cultivated and grown, nearby For those among us who prefer decreased risk of urinary tract fresh until mid- to late January. and across North America. Wild shopping with less stimulation infections and stomach ulcers, Buy fresh firm cranberries and cranberries were presented by the (and more parking places). and plays an important role in pick through them to discard any Native Americans as a welcoming supporting the healthy flora of soft berries, which become more gift to the pilgrims in the early bacteria in our gut. We all know common later in the season. If 1600s. Eastern Native Americans now that gut health plays such a you can't use them within a couple Friends of the referred to them as sasumuneash. crucial part in our overall body weeks of purchase, put them Their original English name, "crane Co-op Card health. Cranberries' plentiful plant in your freezer for later use in Each year, the Co-op spends berries," came about because their compounds also help decrease the sauce or baked goods. Two of my $200,000 on credit card and debit blossoms resembled the neck risk of cancer, specifically colon, favorite recipes to make are here: fees. Cut that cost by purchasing and head of the cranes that often breast, lung, and prostate. There a Friends of the Co-op Card for cranberry orange apple relish visited the cranberry bogs. are many cardiovascular benefits your weekly shopping trip. that my mother always made, and This small berry has a whop- too from eating cranberries due cranberry bread, a recipe adapted ping amount of nutrients to offer to their high concentration of from an old Laurel's KItchen cal- for its size, including manganese, anthocyanins. They also provide endar. The bread has no refined vitamins C and K, and fiber. The anti inflammatory benefits, and sugar added, and I use as little whole cranberry also provides an promising research shows that sugar as possible in the relish amazing array of plant compounds: cranberries help in immune sup- so you may need to modify this proanthocyanidins, anthocyanins, port, which is always needed. recipe to suit your taste buds. triterpenoids, phenolic acids, Overall evidence shows that it is

8 | December 2017 v` Cranberry Bread Cranberry Relish Yield: 3 cups (Adapted from a recipe from a 1981 Laurel's Kitchen calendar) INGREDIENTS DIRECTIONS • 2 1/2 cups cranberries, 1. Put washed and sorted INGREDIENTS DIRECTIONS raw cranberries into a food • 3/4 cup cranberries, raw, 1. Preheat oven to 350 • 1-2 apples, cored and processor or food washed and chopped degrees. chopped into 2-inch grinder. Process to a coarse texture. • 1/2 cup unsulfured raisins, 2. Sift together flour, pieces (I don't usually chopped salt, baking powder, peel them but that's a 2. Then add apple and and baking soda. personal choice) orange pieces, pro- • 1/2 cup walnuts, chopped cessing until fairly fine (optional) 3. Stir in chopped nuts. • 1 organic orange, washed, ends and texture. • 1 cup apple cider or apple 4. Beat together egg, seeds removed, 3. Take out of proces- juice honey or maple chopped into 2-inch sor or grinder and add • 2 tsp. grated lemon rind, syrup, and butter or pieces sugar to your taste, preferably organic vegetable spread or stirring well. oil. Gently stir in apple • 1/2 to 1 cup sugar, • 3 Tbsp. honey or maple juice or cider, lemon depending on your 4. Store in refrigerator; syrup rind, cranberries, and taste it can last for a couple • 1 Tbsp. each melted raisins. weeks if kept chilled. butter or vegetable spread 5. Add dry ingredients and oil, or all oil to liquid ingredients, • 1 egg mixing only enough to • 2 cups whole wheat pastry moisten all ingredients. flour or spelt flour, or 1/2 6. Bake in well-greased whole wheat and 1/2 white 8 x 4-inch loaf pan unbleached flour for 50 to 60 minutes, • 1 1/2 tsp. baking powder or until a knife or toothpick inserted • 1/2 tsp. baking soda through center comes • 1/4 tsp. salt, or less as out clean. desired

giveaway!

During the week of December 11-17 we will be raffling off $75 worth of Co-op Basics food to help out with your holiday shopping. Check the Demo counter for the full group of products. It’s free to enter and we will pick one winner on Monday, December 18. We will also donate $75 worth of Co-op Basics food to the local Groundworks Collaborative. From olive oil to pasta to produce to meat, you can win and eat great!

December 2017 | 9 Classes, Demos & Events @ the Co-op

Full descriptions, or any changes or updates can be found at BrattleboroFoodCoop.coop Holiday G ide! December 2017 Changes and updates are also posted on facebook. like us on facebook! ift Gu 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, by phone at 802-246-2821, and by email at [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 kid's 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 Locally made run., and unless otherwise noted, take place in the BFC Cooking Classroom and Community Room. Wild Blossom cutting boards and Devine Advent Designs PROJECT FEED FREE LUNCHTIME YOGA BOARD TABLING FUN WITH FOOD AND ART: ornaments calendars THE THOUSANDS December 6, 13, 20, 27 December 11 (Monday) 4-6pm CELEBRATION OF LIGHTS candles (Wednesdays) Noon - 1pm Lunar calendars Donate to PFTT at the checkouts through Take this opportunity for a conversation December 21 (Thursday) 1-3pm the end of the year via Bag A Bean! An inspiring, all-levels, yoga class lead with board members Beth Neher and We will meet at Brattleboro Museum Local cards Help us raise $90K +200,000 meals. by a different instructor every week. Mary Bené tabling in the store. and Arts Center for an up-close look Cost: Free Class for Shareholders PRODUCER OF THE MONTH at the current art exhibit followed by a GALLERY WALK SAMPLING Location: BFC Community Room GREEN RIVER APRONS hands-on creative activity at the museum. December 1 (Friday) 4-6pm Wool hiker socks by December 12 (Tuesday) 11am-1pm Afterward, the class will walk up to the Stop by the Co-op for a FREE Sampling of HEAL YOUR DIGESTION Come meet Edith and Kathy and try on BFC Kitchen to make something delicious Maggie's Organics December 6 (Wednesday) 6-7:15pm something great during your Gallery Walk. some of their sensational aprons! honoring the holiday season. True Joy Salt lamps by Free Event for Everyone Chronic acid refl ux, indigestion, IBS, and Scarves, mittens, hats, socks Cost: Instructors: Lizi Rosenberg (BFC/E&O) constipation can be nagging digestive organic Evolution Salt FREE STORY & SNACK 4 KIDS! KIDS TEACH KIDS TO COOK: and Linda Whelihan (BMAC Educator) from US Sherpa problems telling of more challenging health Making Pie with Branden and Co. candy Company December 1, 8, 15, 22, 29 Cost: Free Class for Kids (Fridays) 10:30-11:30am issues. Learn how certain foods and herbal canes December 13 (Wednesday) 3:30-5pm Locations: BMAC (Brattleboro Museum Bring the kids to KidsPLAYce for a story remedies can strengthen digestion. Join us for a new class series for kids where and Art Center) and BFC Cooking Classroom and healthy snack from the Co-op. Instructor: Cindy Hebbard we will offer a different child each month Cost: Free Event for Kids Cost: Free Class for Adults the opportunity to teach their friends BFC Cooking Classroom IT'S ALL ABOUT THE FOOD: Location: KidsPLAYce: 20 Elliot Street Location: and peers how to make a favorite recipe. CRANBERRIES December spotlights Branden H. December 22 (Friday) BOARD OF DIRECTORS MEETING PRODUCER OF THE MONTH (Academy 4th grader who came up with 11:30am-1:30pm December 4 (Monday) @ 5:15pm WILD BLOSSOM DESIGNS BFC Conference Room the idea of the class), who will teach how Sample Food For Thought's featured food — Location: December 9 (Saturday) 11am-3pm to make Apple Pie with Northern Spy Cranberries. Join Katherine Barratt at the Michel Cluizel FREE SPIN CLASS Snow Date: Sunday, December 10 December 4 (Monday) 5:15-6pm and Snow Sweet Apples. Demo Counter to try a free sample. Come meet Cheryl and view Branden H. (and his chocolate sardines Take a spin class with Susie (from Seafood). Instructors: Cost: Free Tasting for Everyone her beautiful beeswax candles. parents), and Lizi Rosenberg (BFC/E&O) Free Class for Shareholders A large variety of Lake Chanukah Cost: Free Class for Kids —— CO-OP CLOSED —— BODY in Harmony Fitness Studio BAKING WITH EINKORN: Cost: Location: BFC Cooking Classroom December 25 (Monday) Champlain chocolates candles/menorahs 22 High Street, Brattleboro ANCIENT GRAIN FROM THE Location: Happy holidays to all of our wonderful African fair-trade baskets DAWN OF AGRICULTURE FREE TASTING/SAMPLING* Local holiday chocolate CONVENIENCE COOKING December 10 (Sunday) 4-6pm customers. Thank you for being a part of of all sizes and shapes December 5 (Tuesday) 5:30-7pm WINE & CHEESE our cooperative community! bars from Nutty Steph's Einkorn is a rare ancient grain now being December 14 (Thursday) 4-6pm Don't cook? Don't have time to cook? This rediscovered due to its safe consumption Come to the Co-op for a unique sampling Local chocolate bars class is for you! Learn how to make quick, THE DAY KITCHEN for many people who suffer gluten of featured wines* paired with cheese. healthy suppers using already prepared NEW YEAR'S EVE GOODIES from Tavernier allergies, as well as for its rich fl avor and * Must be 21+ years of age food as a foundation for a meal. Yes, Restrictions: December 27 (Wednesday) 4-6pm high nutrition value. Learn to bake basic with valid ID in accordance with Vermont law. Join us at the Co-op in preparing for some Local lavender “convenience” foods have a healthy place artisan einkorn breads and cookies and try in everyday cooking. Simple training of TASTE A GREAT ROAST BEEF amazing seafood appetizers/snacks for ornament sewing kits three Einkorn recipes in class; Sourdough December 15 (Friday) 4-6pm New Year's Eve. We make it. You taste it basic cooking techniques will be taught. Sprout Bread, No-Knead Bread baked in a from Sweet Roots Nancy Schaefer (BMH) A juicy, mouth-watering, roast beef will be and take home the free recipes. Instructors: dutch oven, and Chocolate Babka. and Lizi Rosenberg (BFC/E&O) at the Co-op for you to sample... Yum! Cost: Free Event for Everyone Gardens French press Instructor: Eli Kaufman $7/$5 Shareholders Location: at the Demo Counter Location: at the Demo Counter coffee makers Cost: (Author of "Restoring Heritage Grains") Location: BFC Cooking Classroom FUN FOODS FROM AROUND Cost: $7/$5 Shareholders —— CO-OP CLOSED —— GERMANY Espresso makers Green River Location: BFC Cooking Classroom THE WORLD: January 1 (Monday) December 15 (Friday) 3:30-5pm Happy New Year! Resolve to be healthier Teapots and tea infusers Aprons When your children enter our cook- and happier in the coming year by Big Picture Farm ing classroom, they will be transported in fun shapes shopping at the Co-op! goat milk caramels MARK YOUR CALENDAR! FOOD CHOICE 5-CLASS SERIES to Germany where we will assemble Jan 6, 13, 20, 27 and Feb 3 (Saturdays in 2018) 1-3pm traditional German Gingerbread Houses Join Adjunct Professor of Environmental Studies at Keene State College, Robin Matathias, featuring spiced cookies, sweet icing, sugar, to explore the connection between food choices, food production systems, and their and assorted decorations. Kids can design impacts on both human and environmental health. Learn which food choices can lead their own to take home and enjoy. Flasks and other to optimal human health, while having the least environmental impact. Learn to evaluate Instructor: Lizi Rosenberg (BFC/E&O) Free Class for Kids! Pacha Soap bath bubbles glassware containers water use, land requirements, energy use, and waste production to assess the ecological Cost: footprint and sustainability of our daily food–consumption decisions. Location: BFC Cooking Classroom by Bormioli Gift kits from Badger Jan 6: Whole Food & Fiber, Jan 13: Fat Facts, Jan 20: Sugar, & Burts Bees Jan 27: Overfi shing & Sea Vegetables, Feb 3: Get to Know Your Greens Cost: Free Class for Adults (Take one or all 5 classes) Location: BFC Cooking Classroom

BRATTLEBORO FOOD CO-OP MAKES THESE CLASSES AND EVENTS AVAILABLE TO EVERYONE IN THE COMMUNITY! 10 | December 2017 MOST ARE FREE OF CHARGE AND ALL ARE FUN, INFORMATIVE AND ENGAGING. Classes, Demos & Events @ the Co-op

PROJECT FEED FREE LUNCHTIME YOGA BOARD TABLING FUN WITH FOOD AND ART: THE THOUSANDS December 6, 13, 20, 27 December 11 (Monday) 4-6pm CELEBRATION OF LIGHTS Donate to PFTT at the checkouts through (Wednesdays) Noon - 1pm Take this opportunity for a conversation December 21 (Thursday) 1-3pm the end of the year via Bag A Bean! An inspiring, all-levels, yoga class lead with board members Beth Neher and We will meet at Brattleboro Museum Help us raise $90K +200,000 meals. by a different instructor every week. Mary Bené tabling in the store. and Arts Center for an up-close look Cost: Free Class for Shareholders PRODUCER OF THE MONTH at the current art exhibit followed by a GALLERY WALK SAMPLING Location: BFC Community Room GREEN RIVER APRONS hands-on creative activity at the museum. December 1 (Friday) 4-6pm December 12 (Tuesday) 11am-1pm Afterward, the class will walk up to the Stop by the Co-op for a FREE Sampling of HEAL YOUR DIGESTION Come meet Edith and Kathy and try on BFC Kitchen to make something delicious December 6 (Wednesday) 6-7:15pm something great during your Gallery Walk. some of their sensational aprons! honoring the holiday season. Free Event for Everyone Chronic acid refl ux, indigestion, IBS, and Cost: Instructors: Lizi Rosenberg (BFC/E&O) constipation can be nagging digestive FREE STORY & SNACK 4 KIDS! KIDS TEACH KIDS TO COOK: and Linda Whelihan (BMAC Educator) problems telling of more challenging health December 1, 8, 15, 22, 29 Making Pie with Branden and Co. Cost: Free Class for Kids issues. Learn how certain foods and herbal (Fridays) 10:30-11:30am December 13 (Wednesday) 3:30-5pm Locations: BMAC (Brattleboro Museum Bring the kids to KidsPLAYce for a story remedies can strengthen digestion. Join us for a new class series for kids where and Art Center) and BFC Cooking Classroom and healthy snack from the Co-op. Instructor: Cindy Hebbard we will offer a different child each month Cost: Free Event for Kids Cost: Free Class for Adults the opportunity to teach their friends BFC Cooking Classroom IT'S ALL ABOUT THE FOOD: Location: KidsPLAYce: 20 Elliot Street Location: and peers how to make a favorite recipe. CRANBERRIES December spotlights Branden H. December 22 (Friday) BOARD OF DIRECTORS MEETING PRODUCER OF THE MONTH (Academy 4th grader who came up with 11:30am-1:30pm December 4 (Monday) @ 5:15pm WILD BLOSSOM DESIGNS BFC Conference Room the idea of the class), who will teach how Sample Food For Thought's featured food — Location: December 9 (Saturday) 11am-3pm to make Apple Pie with Northern Spy Cranberries. Join Katherine Barratt at the FREE SPIN CLASS Snow Date: Sunday, December 10 December 4 (Monday) 5:15-6pm and Snow Sweet Apples. Demo Counter to try a free sample. Come meet Cheryl and view Branden H. (and his Take a spin class with Susie (from Seafood). Instructors: Cost: Free Tasting for Everyone her beautiful beeswax candles. parents), and Lizi Rosenberg (BFC/E&O) Free Class for Shareholders Cost: Free Class for Kids —— CO-OP CLOSED —— BODY in Harmony Fitness Studio BAKING WITH EINKORN: Cost: Location: BFC Cooking Classroom December 25 (Monday) 22 High Street, Brattleboro ANCIENT GRAIN FROM THE Location: Happy holidays to all of our wonderful DAWN OF AGRICULTURE FREE TASTING/SAMPLING* CONVENIENCE COOKING December 10 (Sunday) 4-6pm customers. Thank you for being a part of December 5 (Tuesday) 5:30-7pm WINE & CHEESE our cooperative community! Einkorn is a rare ancient grain now being December 14 (Thursday) 4-6pm Don't cook? Don't have time to cook? This rediscovered due to its safe consumption Come to the Co-op for a unique sampling class is for you! Learn how to make quick, THE DAY KITCHEN for many people who suffer gluten of featured wines* paired with cheese. healthy suppers using already prepared NEW YEAR'S EVE GOODIES allergies, as well as for its rich fl avor and * Must be 21+ years of age food as a foundation for a meal. Yes, Restrictions: December 27 (Wednesday) 4-6pm high nutrition value. Learn to bake basic with valid ID in accordance with Vermont law. Join us at the Co-op in preparing for some “convenience” foods have a healthy place artisan einkorn breads and cookies and try in everyday cooking. Simple training of TASTE A GREAT ROAST BEEF amazing seafood appetizers/snacks for three Einkorn recipes in class; Sourdough December 15 (Friday) 4-6pm New Year's Eve. We make it. You taste it basic cooking techniques will be taught. Sprout Bread, No-Knead Bread baked in a Nancy Schaefer (BMH) A juicy, mouth-watering, roast beef will be and take home the free recipes. Instructors: dutch oven, and Chocolate Babka. and Lizi Rosenberg (BFC/E&O) at the Co-op for you to sample... Yum! Cost: Free Event for Everyone Instructor: Eli Kaufman Location: at the Demo Counter at the Demo Counter Cost: $7/$5 Shareholders (Author of "Restoring Heritage Grains") Location: Location: BFC Cooking Classroom FUN FOODS FROM AROUND Cost: $7/$5 Shareholders —— CO-OP CLOSED —— GERMANY Location: BFC Cooking Classroom THE WORLD: January 1 (Monday) December 15 (Friday) 3:30-5pm Happy New Year! Resolve to be healthier When your children enter our cook- and happier in the coming year by ing classroom, they will be transported shopping at the Co-op! MARK YOUR CALENDAR! FOOD CHOICE 5-CLASS SERIES to Germany where we will assemble Jan 6, 13, 20, 27 and Feb 3 (Saturdays in 2018) 1-3pm traditional German Gingerbread Houses Join Adjunct Professor of Environmental Studies at Keene State College, Robin Matathias, featuring spiced cookies, sweet icing, sugar, to explore the connection between food choices, food production systems, and their and assorted decorations. Kids can design impacts on both human and environmental health. Learn which food choices can lead their own to take home and enjoy. to optimal human health, while having the least environmental impact. Learn to evaluate Instructor: Lizi Rosenberg (BFC/E&O) water use, land requirements, energy use, and waste production to assess the ecological Cost: Free Class for Kids! footprint and sustainability of our daily food–consumption decisions. Location: BFC Cooking Classroom Jan 6: Whole Food & Fiber, Jan 13: Fat Facts, Jan 20: Sugar, Jan 27: Overfi shing & Sea Vegetables, Feb 3: Get to Know Your Greens Cost: Free Class for Adults (Take one or all 5 classes) Location: BFC Cooking Classroom

BRATTLEBORO FOOD CO-OP MAKES THESE CLASSES AND EVENTS AVAILABLE TO EVERYONE IN THE COMMUNITY! MOST ARE FREE OF CHARGE AND ALL ARE FUN, INFORMATIVE AND ENGAGING. FOR

thoughtBrattleboro Food Co-op December 2017 What’s Inside: Brattleboro Food Co-op Green River PRSRT STD Producers of the Month: Brookside Shopping Plaza US POSTAGE Aprons & Wild Blossom Designs 2 Main Street PAID Brattleboro, VT 05301 FIVE MAPLES Measuring Impact from the GM A Gathering Place BOD Report Cranberries Holiday Gift Guide And so much more... Dottie's Happy Holidays! DISCOUNT FOODS — CO-OP CLOSED — December 25 (Monday) Happy holidays to all of our facebook.com/facebook.com/ wonderful customers. Thank DottiesDiscountFoodsDottiesDiscountFoods you for being a part of our cooperative community! Grains • Snacks • Coffee • Pasta • Milk • Juice

— CO-OP CLOSED — SAVE UP TO 80% January 1 (Monday) Happy New Year! Resolve to EVERY DAY! be healthier and happier in the coming year by shopping 77 Flat Street, Brattleboro

at the Co-op! 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