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Local growers from Brattleboro, VT

Dave Chapman of Long Wind Farm

Jeannine from Cobb Hill Farm, Hartland VT

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A Path to Success

by Alex Gyori
July 2013

As BFC’s workforce grew in number over the years, effective participation in our business became increasingly more challenging. It was the move to the new Co-op facility that revealed how far we had strayed from our ideal. Undaunted, we have embarked on a journey back upstream.

BFC Recipes PDF Print E-mail

By Chris Ellis, Staff Nutritionist
July 2013


This is an easy recipe that is great for kids to make as well as adults. Don’t hesitate to use your creativity to modify or add to it!

1 quart flavored or plain yogurt
2 cups mashed or sliced fresh or frozen fruit
2 cups graham cracker crumbs or any dry cookie that is easy to mash (this is where the kids can help out by putting the crackers or cookies in a plastic bag doubled up and use a small wooden mallet or rolling pin to mash them well)
Find an attractive transparent glass or small bowl and layer ingredients in any order. Chill and serve.

4-6 servings

Yogurt (Dairy & Non-Dairy) PDF Print E-mail

by Chris Ellis, Staff Nutritionist
July 2013

Nothing hits the spot better for breakfast than a bowl of plain yogurt topped with fresh or frozen fruit, a sprinkling of walnuts, and a little homemade granola or oatmeal. I love the taste and texture of yogurt. Sweet yogurts are a treat but I love the unique mildly tart taste of plain yogurt probably because I have been eating it that way ever since I was a child. We are very fortunate to have such a diversity of high quality yogurts available to us, many of them made in Vermont!

Opportunities for Shareholder/Worker Positions! PDF Print E-mail

 Come share your foodie culinary talents with us: teach a class, create a demo, host a gluten-free or vegan potluck, help us prepare for and staff events, lead Earth Dinner events. Or, give us your ideas of what kinds of classes you would like the Co-op to offer so we can make it happen! Contact the Culinary Demo & Events Coordinator, Julie Robinson: This e-mail address is being protected from spambots. You need JavaScript enabled to view it , 802-246-2822.

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