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 Calendar of Events & Classes
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Food For Thought Newsletter
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Gift Cards!

coop gift card

 A great gift idea
for any occasion!

Healthy Food for All!

Come meet Garin and Christina Frost of Frost Beer Works at the Co-op June 8th (3-5pm)

May Producer of the Month

April Producer of the Month

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
BFC Recipe: Rosemary, Garlic & Walnut Kefir or Yogurt Cheese PDF Print E-mail

(Modified from The Moosewood Cookbook by Mollie Katzen)

1 quart milk kefir or milk yogurt  (makes approx. 1 cup kefir cheese)
A handful of fresh rosemary (about 1 tablespoon, very finely chopped)
1 clove garlic, coarsely chopped
5-6 whole walnuts
A pinch Himalayan sea salt or Celtic salt found in the spice or bulk section of the Co-op

Board of Directors Report: It’s Great To Be A Shareholder PDF Print E-mail

by Harriet Tepfer
September 2013


Shareholders, or “member-owners” of the Brattleboro Food Co-op have many reasons to be proud and happy about their status—not only are we shareholders owners of one of the largest food co-ops in the country, we have a state-of-the-art new store with more food and other product choices than we ever thought possible! And it’s ours—it’s not part of some large corporation that may try to portray itself as community-minded, environmentally conscious, etc., but in reality is focused on the bottom line for stockholders, a very different sort of owner.

This Month: Focus on Food Insecurity PDF Print E-mail

VT Foodbank logo




In September, we will join businesses all over Vermont in supporting the 
work of the Vermont Food Bank. On Thursday, September 5, we will donate a portion of the proceeds from that day's sales to the Food Bank, and will urge each other to wear orange in support of the work of the Food Bank.

BFC Recipe: Indian Spiced Rice with Lentils PDF Print E-mail

Indian Spiced Rice with Lentils
(Adapted from a recipe from

1 cup dried lentils
1 cup white basmati rice
2 teaspoons butter, ghee, or vegetable oil
2 one-inch pieces of cinnamon stick
2 whole cloves
1-2 teaspoons cumin seeds
3 garlic cloves, finely chopped
2 teaspoons fresh ginger, chopped
4 1/2 cups water
1 teaspoon salt
1 teaspoon sugar
½-1 teaspoon turmeric
1/4 cup fresh cilantro, chopped (optional)
2 tablespoons fresh lime juice (optional)

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