Hot Buffet Menu for Today, Tuesday, November 12th:
Food For Thought
News
From the BOD: What would you tell a shareholder?
From the Board’s November 4 meeting:
Board Tabling: November 2019
Each month Board Members table in the Co-op. It is an opportunity for Shareholders to speak casually and converse with members of the Board of Directors.
Board of Directors Meeting: December 2019
The next Board of Directors meeting will be on Monday, December 3, 2019.
BFC Board Minutes: October 2019
OCTOBER MINUTES [FINAL] 2019
Brattleboro Food Co-op Board of Directors
2 Main Street, Room 130, Brattleboro, VT
Monday, October 7, 2019
Turkey Roasting Tips
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.
A Welcoming Community
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!
Co-op Gifts
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.
Misty Knoll Farms
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.
BFC Celebrates Co-op Month
This October, Brattleboro Food Co-op is joining over 40,000 co-operatives and credit unions across the United States in celebrating Co-op Month, observed nationally since 1964. This year’s theme, “Co-ops: By the Community, For the Community,” was chosen by the National Cooperative Business Association to promote how co-operative enterprises enable people to work together to meet their needs and build stronger communities.
Board Minutes / September 2019
Brattleboro Food Co-op Board of Directors 2 Main Street, Room 130, Brattleboro, VT
September Staff Recognition
| Staff
Each month, Co-op employees nominate colleagues they want to honor, and a committee comes together to vote on a winner. In September, Jeff in Security won for his outstanding work. In the words of his colleague: “Jeff is very responsive and on top of all security issues when they come up, and even when we don’t notice.” Thanks Jeff for your hard work and commitment to the safety of the Co-op!
