For every Christmas tree we sell on December 7th from 10am – 5pm, we will donate $15 to Groundworks Collaborative. The trees are grown by family-owned Bishop Tree Farm in Springfield, VT. Not interested in buying a tree? Stop in and donate non-perishable food to the Groundworks Collaborative and Project Feed the Thousands campaign. We will have warm drinks, snacks and a lively group of people collecting food and helping to load trees on cars.
2019 Election for New Board Members
In 2019, there are two seats open. One seat can be (but does not have to be) filled by a staff member (the current board already includes one staff member). The two candidates who receive the most votes will be elected for 3 year terms, starting December 2019 and ending December 2022.
From the Board’s November 4 meeting:
Each month, two of members of the Co-op’s Board of Directors “table*” in the Co-op.
The Board of Directors meeting scheduled for Monday, December 3, 2019, has been cancelled due to snowstorm. Stay tuned for the new date in the coming days.
Brattleboro Food Co-op Board of Directors
Remove the giblets and cook separately.
Set oven temperature no lower than 325°F.
Place turkey on rack in a shallow roasting pan.
For even cooking, bake stufﬁng in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stufﬁng. The center should reach 165°F.
If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before ﬁlling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stufﬁng reaches 165°F.
Turkeys should be cooked to 165°F. To check for doneness in a whole turkey, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
To check for doneness in a turkey breast, insert a food thermometer in the thickest part of the breast.
Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
Last year I wrote my first Co-op article on the topic of a welcoming community. To recap: In that article I spoke about my move to Brattleboro. It was a difficult time in my life, and I was seeking ways to make connections and find affiliation. One of my first decisions was to become a shareholder at the Co-op. I learned I could receive a discount by working two hours a month. Still groping to find my way I worked on average ten hours a week! I didn’t have other commitments and The Co-op was my “go to” place; I developed cordial relationships with Co-op employees, especially with those working the front end. I not only received a discount for my Co-op shopping, I also began to find the connection and affiliation I was seeking. Now I am a Co-op Board Member!
People initially come into cooperatives for a variety of reasons. Sometimes, they come looking for health reasons. Typically, a conversation with a health provider engenders a search for a supplement, a food replacement, a lifestyle change. In some towns, this may only go as far as a visit to a national chain that sells mostly supplements and has little customer service. We don’t have any of those types of stores nearby, so the Brattleboro Food Co-op is frequently the go-to place for this discovery process.
Here at the Brattleboro Food Co-op autumn brings reflection. Reflection on how fortunate we are to work at a responsible and community-owned business. To provide deep gratitude to our earth for the bounty of food that we receive and sell each and every day. These times of gratitude are ever-present when we take trips across New England to visit our local farmers, producers, and purveyors. This time around it took Jon in Marketing and Phil in Meat/Seafood to Misty Knoll Farms in New Haven, VT. The fall colors were beginning to boom as they drove highway and back roads to the farm. Every turn greeted them with a new field, farm, barn, or gorgeous pasture with animals and crops. It is a delightful ride that reminds you of how abundant agriculture is in Vermont. Upon arrival Rob Litch of Misty Knoll Farms was the tour guide to share about the history, practices, and philosophy that he and his partner John Palmer take in humanely raising turkeys and chickens.