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Food For Thought Newsletter
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June 3

June 3

Read about how Frost Beer is made in Food For Thought!

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Frost Beer Works will be at the Co-op June 8th (3-5pm)

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Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
GM Report: Making Change... PDF Print E-mail

by Sabine Rhyne, General Manager
June 2017

I had occasion to travel to the southeast recently for a National Cooperative Grocers meeting, to hear about the national organization that we own cooperatively with 150 other co-ops in 38 states. It was our annual business meeting, but there were also workshops to learn about best practices with stars from some of those co-ops and NCG staff, and we were asked for feedback on the areas of impact that the NCG is measuring in order to update a survey with more recent data.

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Bulk Department Update! PDF Print E-mail

June 2017

Due to some recent feedback and customer-made signs placed in the Bulk Department, we wanted to provide an update.

Recently one of our refrigerators in bulk broke down.

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Board of Directors: Policies & Bylaws PDF Print E-mail

By John Hatton
June 2017

Our Board of Directors established the Policies & Bylaws Committee to review our Policies—how the Board does its business—and the Co-op’s Bylaws—the charter between the shareholders and the Board. This article will offer some insights into both our Policies and our Bylaws.

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Producer of the Month: Frost Beer Works PDF Print E-mail

by Jon Megas-Russell
June 2017

The drive to Northern Vermont this time of year provides an absolutely incredible display of natural beauty. From the majestic views of Mt. Mansfield, to the towering spring clouds, and the soft green budding trees, what a treat! It is also a pleasure because my drives to Northern Vermont represent an opportunity to meet even more local producers, farmers, entrepreneurs, and families that are the lifeblood of our local economy.

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Bulk Item of the month: Couscous PDF Print E-mail

by Chris Ellis, Staff Nutritionist
June 2017

Couscous is an interesting grain. Its name sounds very exotic and one might expect it to be quite unusual but it is most often derived from wheat, not so uncommon. It is believed that the Berbers, an ethnic group indigenous to North Africa, were responsible for developing couscous, but some uncertainty remains about this fact. The name may have originated from the Berber word seksu, which means ‘well rolled or ‘rounded.” Couscous (“koos koos”) has various names around the world but this is the word for it in the U.S. and the U.K. In North Africa, it is written and pronounced totally differently; a few examples are kesksu or seksu or kosksi. There is evidence that it was prepared as early as 238 to 149 BC, since the remains of couscous pots have been found in the tombs of prominent leaders from that time. Cooking pots used for couscous have also been discovered in North Africa dating back to the 9th century.

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