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.
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.
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.
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.
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.
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.
Make your way to the co-op and meet the folks from . Try a free sample! Read about them on our website at BrattleboroFoodCoop.coop
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!).
Meet the team who illustrate and print these holiday cards and note cards. Thursday, December 13th, 11am-1pm.
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
Come to the Food Co-op to taste hard cider* from Whetstone Ciderworks and fresh apple ciders from local farms! Friday, October 19, 4-6pm*Must be 21+ years of age with valid ID to sample alcohol in accordance with Vermont state law
I am always grateful when the first apples of the season are ripe and ready to enjoy. Every year by late summer, I am anxiously waiting for the new apple crop to be harvested. In spite of the all the other fruit choices available during the summer season, I feel a void in my diet without a crisp delicious apple—nothing hits the spot like a tart early local apple! I eat one every day when they are available. Some of my favorite early varieties are Paula Red, Ginger Gold, Zestar, and Sansa. And of course the choices don’t stop with those—there will be many more to choose from, along with all of the heirloom apples that have such unusual and fabulous names.