Hot Buffet Menu for Today, Friday, February 21st
Food For Thought
Each month, two of members of the Co-op’s Board of Directors “table*” in the Co-op.
Brattleboro Food Co-op 2020 Shopper Survey
Each month, Co-op employees nominate colleagues they want to honor, and a committee comes together to vote on a winner. This month Monica in the Front End was selected. During the holiday season, a shopper checking out through her line was $4 short on her grocery bill. Monica kindly opened her wallet and pulled out the money to pay for the remainder of that person’s bill. This was an example of exemplary customer service and we thank Monica for making someone’s holidays a bit more special.
Perhaps a little of my personal history is in order as I begin my first year as the new Board president. I’m a baby boomer in my mid-sixties who moved to the Brattleboro area as a 29-year old. I’d just completed four years of teaching at a Waldorf school in New York City. Having grown up in the Finger Lakes region of upstate New York, this area geographically felt very much like home. Joining the Brattleboro Food Co-op was one of the very first things I did upon moving here in 1983 – quality food and a sense of community being my big motivators. (It was in college at the University of Maryland where I shopped at my very first co-op.) Soon with a baby and a toddler I spent a fair amount of time in the kids room at the Co-op when it was on Flat St. I also volunteered as editor of the first regular Food For Thought newsletter, a role I enjoyed for about 10 years.
This time of year, we begin to work on our planning documents, from three-year plans to the more specific and detailed annual business plan that we prepare for the start of our fiscal year in July. As part of these annual rhythms, we assess trends in the industry, thinking about how our Co-op will fall in line or buck trends. As an engaged Co-op shareholder, it stands to reason that you would be interested in this information as well.
When visiting local producers around Vermont and beyond I often come across two attributes of the people who run these businesses. First, an unbelievable thirst for entrepreneurship and risk-taking that is exciting and inevitably drives the business to success. Second, an incredible product with unique qualities that customers love. Small Batch Organics in Manchester, VT is no exception and offers excellent chocolate granola bark and granola. We are pleased to share the story of this quickly growing business in our February edition of Food for Thought.
Ten years ago this month, just two days after an earthquake devastated the Caribbean island of Haiti, Co-op member Sheila Humphreys and then-deli clerk Mariam Diallo began a conversation that led to a decade-long connection between our community and Foyer Evangelique Orphanage (OFEU) in Haiti.
As a Co-op we will prepare three meals for the Overflow Shelter: