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Brattleboro Food Co-op's Commissary Kitchen Chefs

Side Hill Farm, Brattleboro, VT

Louisa Conrad, Lucas Farrell and friends, of Big Picture Farm, Towshend, VT

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Growler 101 PDF Print E-mail

What is a growler?

According to the Beer Advocate, there are several sources of speculation. One of the more plausible ones is that around the turn of the 20th century, “fresh beer was carried from the local pub to one's home by means of a small-galvanized pail. Rumor has it that when the beer sloshed around the pail, it created a rumbling sound as the CO2 escaped through the lid, thus the term ‘growler’ was coined.” In the modern era, it seems that Otto Brothers Brewing in Idaho, one of the first microbreweries, wanted to send its customers home with its beers, though they could not yet bottle. So they came up with the modern-day design of the half-gallon jug with their logo screened on it.

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Producer of the Month: BFC's Commissary Kitchen PDF Print E-mail

commarticleBy Sabine Rhyne
April 2014

Miah puts the final touches on the morning’s muffins, Sarah starts the kettle to prepare the day’s homemade soup stocks, Ron bastes the turkey breasts roasting in the oven as Eva organizes the production lists for each of the five substations. It’s a typical busy morning in the Brattleboro Food Co-op Deli Commissary Kitchen, a regular beehive of activity on the Canal Street level of the store. Truth be told, the Deli Commissary Kitchen always hummed with busyness, but before the new store, it was a very small and challenging place. In the new store, the much roomier and safer kitchen is a source of great pride, which both Ron and Miah point out, and the development of new and intriguing menu offerings has resulted from the expanded facilities. To remind you, the Co-op’s pizza program, the rotisserie options, paninis, and the much larger selection of prepared entrées all came about as the BFC Deli staff grew into its new surroundings. The chefs are all Serv-Safe certified in food safety, and include the entire team in ensuring that the best product gets out to the counter.

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Eating Better for Less PDF Print E-mail

commonsarticleapril2014We are working on several related programs to increase the availability of more nutritious food to our neighbors struggling with food insecurity, like the special shareholder Food for All discount, the personal Pennywise Pantry tours of the store, cooking classes in collaboration with BMH and the Drop-In Center (beginning this summer), and recipe demos with the Vermont Food Bank at the Drop-In Center food shelf. The folks at the Commons News wrote up a story about some of this; read on!

 
Realizing Green PDF Print E-mail

dick ernstBy Dick Ernst
April 2014

It is hard to fathom that our “new” Co-op is now nearly two years old. Having come to grips with this realization, I thought it appropriate to revisit all the anticipated energy-saving and eco-friendly goals incorporated in the design and see how we are measuring up to these objectives.
The design of our now nearly two-year-old building incorporated many environmentally friendly features. The goal was to go well beyond the requirements of “LEED” certification to create a structure and infrastructure that not only minimizes its impact on the environment but also nourishes it. In addition, it was hoped that many of its features would contribute to a healthy and vibrant downtown community.

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