What’s new at the Co-op? Tipsy Pickles!

| What's New
The Tipsy Pickle Logo

The Tipsy Pickle specializes in creating handmade artisan pickles in collaboration with Vermont’s leading Brewers and Distillers. The flavors in each style of pickle created are as unique as the brewery and distillery they are crafted with. All alcohol is cooked out during the bring and water processing making these pickles safe for all ages to enjoy.

Real Pickles

| Producer of the Month
Producer of the Month October 2021

Every October cooperative businesses from around the world celebrate National Co-op Month. As our fellow cooperators at the National Cooperative Business Association state, “National Co-op Month is an annual opportunity to raise awareness of a trusted, proven way to do business and build communities. Under the theme, “Build Back for Impact,” this year’s Co-op Month is also a chance to leverage our shared cooperative identity in the face of some of the biggest challenges we face: a global pandemic, climate emergency, and systemic racism. As we build back an economy that works for everyone, our biggest impact comes from embracing the values and principles that make us truly unique.” 

However Wild Honey

However Wild Honey is a family owned and operated apiary located in Shaftsbury, Vermont. It began over 20 years ago with Jim and Gail Howe, and included their son Adam Howe. Through those early years they developed a love for beekeeping and apiculture. The family worked together to draw the artwork for their first Raw Honey label by hand, which was then given to a local printing company who used it to create the honey labels they continue to use to this day. They then sold their honey to a few local stores. This continued while Adam was away at college and after he returned home to Vermont.

New Outlooks, New Gratitudes

| Food For Thought, GM Report

Much has been said and written about the turn into this new year. At the Co-op, things are no different—our cumulative exhaustion is proof enough that things need to go better in this new year, as we will no doubt need to adjust several more times to new normalities. Still, I find that gratitude has actually been easier to come by in my own assessments, and I believe this to be true of lots of our community members and Co-op customers as well.

Aqua ViTea Kombucha

The origins of the fermented beverage kombucha date back a few thousand years to where it was first consumed in China, Russia, and Europe. Today it is a drink that is either loved or loathed. Some say it tastes too much like vinegar, others love the sparkling flavor that is often sweetened with fruit juice. The reality is that kombucha’s popularity is spreading and it can now be found in almost every grocery store, including the Co-op. CEO and Founder of Aqua ViTea Jeff Weaber fell in love with and perfected this nourishing beverage while he was a home brewer, then launched the Vermont kombucha company called Aqua ViTea, and the success of their kombucha has taken off as the company has utilized both ancient tradition and modern technology to create a unique and sparkling beverage offering.  

Effecting Change

| Food For Thought, GM Report

It’s primary election season, with all of the attendant nervousness, activity, and exhaustion that this calls up for us, especially those who are active and working hard to get out the vote. This democracy has had more than its share of events and processes that have called into question the agency we have—or don’t—upon our form of government.

The Bread Shed Sampling

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Local bakery The Bread Shed will be sampling Spiced Molasses Cookies, Cranberry Pecan Dinner Rolls, and Soft Dinner Rolls. At the Brattleboro Food Co-op Demo Counter.

Slow Living Summit: Agriculture Panel

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Please pre-register at SlowLivingSummit.org for the Slow Living Summit Presentation Panel Discussions which will take place in the Brattleboro Food Co-op Community Room via the Canal Street entrance.

FREE CLASS Food Choice Series: Whole Food and Fiber

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Food Choices Series

Join Robin Matathias, Adjunct Professor of Environmental Studies at Keene State College, for a series of classes exploring the connection between food choices, food production systems, and their impacts on both human and environmental health. Learn how the human body acts like an ecosystem and how imbalances can make us sick.  We will also read and interpret ingredient labels. (Bring in food labels!).

Co-op Tasting: Squash, Bacon & Apple Hash

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Be sure to join Laurie Klenkel in the Brattleboro Food Co-op produce department to sample some serious cool weather comfort food! Laurie will have both the meat lover version and vegan version (using Bac’uns). Free recipe!  Friday, October 19, 4-6pm