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Alli and Seth, creators of OWL Energy Bars

Flourish Natural Body Care, Woodstock, VT

Green River Aprons, Guilford, VT

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Producer of the Month: OWL Energy Bars PDF Print E-mail

by Sabine Rhyne
May 2013

Alli Wright and her husband Seth are big fans of outdoor activities, which means that they spend a lot of time going up and down mountains at all times of year, far from anything delicious or nutritious. So Alli, inspired by a childhood memory of “no-bake” bars that her mom used to make, began the OWL Foods journey of backpack gifts and wedding snacks that over months and months ultimately resulted in a delicious, soft, gluten-free energy bar.

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From the GM PDF Print E-mail

alex

 Progress Report

by Alex Gyori
May 2013

Over many months now, my contributions to our newsletter have involved issues related to the opening of our new Co-op store. Despite an urge to take up topics that are less of the moment, I feel compelled to comment on several consequential, practical questions that persist: general contractor issues, cash flow, and a retirement.

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GMO Labeling Update: PDF Print E-mail

May 2013

The Brattleboro Food Co-op's efforts to support the labeling of genetically engineered foods at the State House continue. All the 17 co-ops in Vermont have sent letters of support to the effort, as well as some of the startup co-ops! Our friends at the Hunger Mountain Co-op in Montpelier hosted a press conference for all the co-ops to speak on the importance of the issue to their members and to the food system in general. We continue to ask you to contact your representatives to encourage them to step forward and support this effort, so that Vermont and other states with pending legislation can move the conversation forward dramatically. In other developments, Ben and Jerry's hosted 18 local specialty food producers to share the experience of the transition to sourcing only non-GMO ingredients, a move Ben and Jerry's expects to complete by the end of 2013 without raising prices or eroding margins. The food companies gathered for this workshop expect that this differentiation may even strengthen the Vermont brand for food products. In the store, you will probably have noticed more and more of the Non-GMO Project shelf tags around the store, for products which have been certified GMO free.  We will continue to keep you updated on the progress of this landmark legislation.

 
Wild Edibles PDF Print E-mail

by Chris Ellis, Staff Nutritionist
May 2013

It’s a cool windy April day and the sap is still dripping off the taps on the nearby maple trees. I walk around my fields and yard and see very little evidence of spring on the ground other than the crocuses and some pussy willows down in the meadow. I am anxious for more harbingers of change but feel fortunate to see bare ground since many yards not too far away have piles of snow all around. I know that soon there will be bright yellow dandelion flowers popping up all over the lawn with their glorious deep green foliage—the true essence of spring. There will be ramps and fiddleheads too, and these can all be used as a delicious supplement to your meal. There are many other wild spring edibles, such as nettles, violets, and lambs quarters, but dandelions, ramps, and fiddleheads are some of the earliest to appear and are easy to prepare.  If you are a newcomer to ramps and fiddleheads, search for them with a knowledgeable person who knows how to identify and prepare them because they are not all safe to eat and you don’t want to be eating the wrong foods in the wild.

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