Due to the Covid-19 epidemic, tabling with the Board of Directors has been suspended till further notice.
Food For Thought
|BRATTLEBORO FOOD CO-OP BOARD OF DIRECTORS MEETING|
|Monday, April 6, 2020|
|Due to COVID-19, this board meeting will be held online only.
Hot Buffet Menu has been suspended for the time being. We will review in the coming weeks.
To commemorate our 45th Birthday we are asking the community to paint a few large-scale murals on the Co-op property during the summer months. One of the murals will be for kids, the others for all ages. We welcome all interested community members, Shareholders, and artists of all ages. No previous experience necessary as our esteemed Shareholder and mural artist Terry will help support anyone interested through this process. Requested themes will either be food-, agriculture-, or cooperative-related activities, and should include the BFC logo, name, or mascot. Our first meeting will be held in the Community Room on April 24th from 4-5:30pm. We will supply food, paper, and pencils to begin sketching ideas. We will set future meetings based on the group that attends.
A three-part pop-up book group will be meeting in the Community Room from noon to 1:30 on Tuesdays in March, on the 10th, 17th, and 24th, to discuss White Fragility: Why It’s So Hard for White People to Talk About Racism by Robin DiAngelo. The discussions will be facilitated by Wesley Pittman.
Here are three recipes for hand sanitizers!
All three recipes are simple and can be made cheaply with a minimum of fuss.
Answering your Questions About COVID-19 and the Co-op
Each month, two of members of the Co-op’s Board of Directors “table*” in the Co-op.
Brattleboro Food Co-op Board of Directors
Each month, Co-op employees nominate colleagues they want to honor, and a committee comes together to vote on a winner.
Are you searching for another vegetable to enjoy other than the commonly used carrot, potato, or beet—one that is locally available during the winter months? Well, then, you must try the wonderful parsnip, a winter root that is seriously underutilized and underappreciated!! I recall eating parsnips as a child many years ago, when very few people seemed to know about them. I was not all that fond of them, since my mom usually steamed them. To her credit, she was just eager to expose her young kids to many different vegetables. But there are so many other ways to prepare parsnips that are much tastier and more appealing.
My visit to Global Village Cuisine was filled with warmth, delicious aromas, and enriching conversation. Co-founders Damaris and Mel Hall are genuine and authentic people that were as curious about me as I was about them. They both have smiles that bring delight to those around them and their food is impeccably crafted and infused with that joy. In fact, Global Village Cuisine creates some of the best food you will ever taste with authentic African inspired, ready-to-eat meals and samosas. Their meals are free of all eight allergens, mostly vegan with the exception of a few dishes that contain chicken and beef, and accompanied by delicious spice and herb flavors instead of over-salting. They have hand-crafted frozen food fit for anyone’s needs and have time-tested their recipes over many years of serving food at festivals, catering, and owning a restaurant. Their primary focus is to shift the perception that frozen food is only salty TV dinners, when in fact it can be highly nutritious food that makes dinner preparation simple. By aiming to craft food fit for every type of diet they have dreams to go national, and with that financial success they plan to make social impacts that will stretch beyond the dinner table.