Meet Lizi at this kids’ fair put on by the River Valley Credit Union (another cooperatively owned business in Brattleboro!) at the Brattleboro Common, next to the Retreat, to sample local apples and learn about Co-op kids’ classes for the fall. This fun event includes food, activities, games and more
Join perennial favorite Robin Matathias as she continues her ‘Food Choices’ conversation—how the decisions we make about how we eat can have profound effects on the environment, economy, and our health. In this follow-up to the series she taught last winter, Robin will answer questions, provide further perspectives, and share summer recipes that make her garden’s produce shine. Saturday, August 18th, 10am-12pm in the Brattleboro Food Co-op Community Room, Canal St entrance. This class is free for all, but you must register: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop
Looking at the tan, rough-skinned exterior of a cantaloupe, it’s hard to imagine that inside contains such a vibrant and luscious surprise! Another one of Mother Earth’s treats for us! Nothing beats biting into this juicy and sweet orange flesh on a hot summer day. I find myself craving melons of all types during the warm summer months, they are so refreshing and thirst quenching, and full of oh-so-many of the nutrients that we often sweat away during the summer months.
Where is your chicken, pork and beef coming from? What farms do we source from? How is our sausage made? These and many other questions will be addressed during this short, informative tour of our Brattleboro Food Co-op Meat Department. YES, THERE WILL BE SAMPLES! We’ll meet at the Shareholder Services desk on Friday, June 15, at 11-11:30am and 4-4:30pm
Deli juice bar “Smoothie Master” Tianna Robinson will share techniques and guidelines for refreshing, nutritious, blended drinks for the summer season in this fun class for adults. Learn about protein powders, spirulina, and raw cacao, make and taste smoothies of all sorts. Cost: $5 or $3 for Co-op Shareholders, registration required: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop. In the Brattleboro Food Co-op Cooking Classroom, Canal St. entrance.
After consuming lettuce and salad greens from faraway farms much of the winter, it is indeed delightful to enjoy one of the first delicacies of spring produce: mixed greens. There is an array of baby greens, often in a variety of shades of greens and reds, as well as in different shapes and textures. It is the farmer’s choice, what might be found in the bag of mixed greens, thus it is a surprise for the palate when you bring them home. The tastes awaken your taste buds early in the season, with distinctive flavors of sweet, sour, and bitter. Baby lettuce leaves neutralize the flavors of the other greens often included, such as spinach, pak choi, bok choy. kale, arugula, or beet greens. There may also be radicchio, sorrel, or dandelion, mustard, or turnip greens. These tastes vary in pungency from mild to very strong, but the vast variety of options are welcome.
Meet ‘s Mark Phillips as he teaches us how to ferment vegetables safely and effectively at home, in this free class for adults. He will share some theoretical yet practical understanding of how the process works, the health benefits of fermented foods and how fermented vegetables can be easily incorporated into your diet.
What would we do without the miraculous egg? There is an abundance of foods that have eggs as a base: savory omelets, fluffy frittatas, scrumptious quiches, mouth-watering deviled eggs, as well as delicious custards, pies, and puddings. These are all made with the miraculous egg! Since Neolithic times it has been an integral component of our diet, and not just as a breakfast food but for lunch and dinner too. Humans have hunted for and consumed eggs as a mainstay in their diet for reliable nourishment for a very long time! Eggs are versatile, quick to prepare, and nutritious as well. They are well liked by all kinds of eaters, both finicky and not so finicky. In 1906 P.G. Wodehouse wrote in his novel Love Among the Chickens, “The good old egg is the foundation of daily life.” Unfortunately since the late 1970s, the egg’s reputation has soured with the news from doctors that high cholesterol foods—which include eggs—increase the risk of heart disease. Consumers have thrown their hands up in despair, asking what they should do: to eat or not to eat? Fortunately, newer research on cholesterol has turned around the egg’s threatening image and once again it is acceptable for a large percentage of the population to eat them.
If you only make one change to your diet, eat more greens! These nutrition powerhouses are dense with important micronutrients that benefit our health on every level. So how can you consume more of them? In this hands-on class, we will learn to prepare sautéed garlicky greens, raw kale salad, kale chips, and green smoothies. Be prepared to feel energized! This class will be taught by Robin Matathias, who teaches Environmental Studies at Keene State College, where she developed and teaches a popular course on Food Health and the Environment.
Chocolate and Valentine’s Day are basically inextricable—but chocolate is one of my favorite sweet treats almost anytime of the year, not just in February. I especially like the dark, dark chocolate that is not very sweet at all—in fact the more bitter, the better! This version is healthier since it is less adulterated than so many other options out there, with fewer unhealthy ingredients, and without the milk products to which many people are intolerant. In the last 10 years the varieties of chocolate have expanded exponentially—considering all the dark and milk selections available, and the options for different additions of fruit, nuts, and seeds, etc. These days it can be a little overwhelming to choose a chocolate confection, with so many options and numerous new ones constantly appearing. Consumers scan not only for ingredients but for percentages of cacao content, and also often look to see which are Fair Trade, sustainably grown, or organic.
We keep hearing that we should eat more fish for health reasons, but with our growing population and modern technology, we are fishing some species close to extinction. The huge cod fisheries of the past have collapsed, and Bluefin Tuna is now an endangered species. Learn how to make sustainable choices when it comes to fish, and discover the pros and cons of aquaculture. As well, we will look at another bounty of the sea: sea vegetables. Learn about the many health benefits of consuming sea vegetables, and taste some easy ways to incorporate them into your diet. This class will be taught by Robin Matathias, who teaches Environmental Studies at Keene State College, where she developed and teaches a popular course on Food Health and the Environment.
Due to SNOW, rescheduled for 1/27/18 – 11 a.m. – 1 p.m.