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.  

Global Village Cuisine

My visit to Global Village Cuisine was filled with warmth, delicious aromas, and enriching conversation. Co-founders Damaris and Mel Hall are genuine and authentic people that were as curious about me as I was about them. They both have smiles that bring delight to those around them and their food is impeccably crafted and infused with that joy. In fact, Global Village Cuisine creates some of the best food you will ever taste with authentic African inspired, ready-to-eat meals and samosas. Their meals are free of all eight allergens, mostly vegan with the exception of a few dishes that contain chicken and beef, and accompanied by delicious spice and herb flavors instead of over-salting. They have hand-crafted frozen food fit for anyone’s needs and have time-tested their recipes over many years of serving food at festivals, catering, and owning a restaurant. Their primary focus is to shift the perception that frozen food is only salty TV dinners, when in fact it can be highly nutritious food that makes dinner preparation simple. By aiming to craft food fit for every type of diet they have dreams to go national, and with that financial success they plan to make social impacts that will stretch beyond the dinner table.

Organic and Non-GMO is the Way to Go

| Food For Thought

Recently I came across a meme on Facebook listing daily habits that will change your life. It stated: one-hour exercise, two liters of water, three cups of tea, four colors on the plate, five minutes of meditation, six songs that motivate you, seven minutes of laughter, eight hours of sleep, nine pages of a book, ten reasons to be thankful. My only addition would be to add 11 servings of organic and non-gmo food.

Back Roads Granola

Peter and Virginia Vogel founded Back Roads Granola with the goal of creating the best granola you have ever tasted. They have been entrepreneurs in one form or another for much of their lives, and in many ways their success story starts with Virginia and Peter’s skills: Virginia’s business savvy and sales and marketing experience, combined with her commitment to impeccable customer service, has led their strategy, branding, and sales approach; she and her team build relationships with every one of their current buyers, and are quick to respond on every level to satisfy their customer base.

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!).

Summer Nutrition and Recipes

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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

Heart Grown Wild

Azul; Veil of Love; Bohemian Rose; Prism of the Sun; hibiscus; jojoba; spruce; rose. These are just a few of the names of skin care products and botanicals used by SantaLena Groves, the owner, formulator, herbalist and general do-it-all entrepreneur of Heart Grown Wild, the ever-growing-in-popularity skin care company out of Wardsboro, VT, and our local Producer of the Month for August. Heart Grown Wild has a beautiful story that speaks to the benefits of risk taking, love for the earth, wild harvesting, clean, green beauty, and artisanship.

Free Kids Class! Summer in Vermont

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On Tuesday, June 26, 3:30-5pm, kids will learn about all kinds of ingredients and practice making their own smoothies. The Vermont Harvest of the Month, mixed greens, will be added to this cool concoction. In the Brattleboro Food Co-op Cooking Classroom, Canal St. entrance.  This class is free for all, but you must register: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop

Tour the Meat Department with Jon and Phil

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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

Tour the Meat Department with Jon and Phil

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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

Mocha Joe’s Roasting Company

March Producer of the Month

In 1989, a young Pierre Capy stopped in for a cup of coffee at a café called the Coffee Connection in Cambridge, MA.. He had never had anything like it before in his life, and two weeks later he was working for that café’s legendary owner, George Howell. Pierre’s life was on a completely new course.

Nutty Steph’s

The story of Nutty Steph’s starts at a Vermont gas station in 2003, when Stephanie Jaquelyn Rieke and her mother bought some granola as a snack. Her mom was unimpressed with what they tasted, and immediately knew that the granola Jaquelyn had been baking for many years in her home kitchen was far superior. Since Jaquelyn had just quit her job as a teacher and was seeking a lifestyle change,