A Canvas for the Community: Finding Your Third Place in the Co-op’s Pop-Up

There’s something special about a place that doesn’t tell you what it is, but instead invites you to decide. That’s the beauty of the Pop-Up above the Berkshire Food Co-op. It’s not just a space with comfy couches and a view (though it does have those). It’s a canvas that becomes whatever you, and the rest of the community, need it to be.

A Third Place, Painted by You

There’s a special kind of place where life slows down, connection feels effortless, and you can just be. Not home, not work, but something in between. Sociologist Ray Oldenburg called it the “third place,” and the lounge area in the Pop-up above the Co-op feels like it was built for just that: a vibrant, funky, peaceful nook where the ordinary feels a little extraordinary.

Sink into a couch with a cup of coffee and let the light from the floor-to-ceiling windows warm your face. Or gather around a bistro table with friends, where ideas, laughter, and stories flow freely. It’s a space to relax, to reconnect, to take a deep breath.

But more than that, it’s a place that becomes what you make it.

We’ve seen people transform the lounge into something different every day. One day, it’s a classroom where tutors meet their students. Next, it’s a creative studio filled with kids crafting whimsical art out of recycled materials. Someone else turned a quiet corner into their personal reading nook, while another settled in to get some remote work done. The Pop-up lounge has hosted impromptu brainstorming sessions, knit circles, and heartfelt conversations.

On top of that, workshops have brought life to the space with groups learning about the benefits of herbs, making non-alcoholic cocktails, or playing games together in the evening. And it doesn’t stop there. The pop-up is constantly evolving, ready to host a book club one day and a chess club the next.

It’s a place where our community writes its own story.

A Canvas of Possibility

The lounge isn’t limited by a single purpose or expectation. It’s intentionally open, flexible, and inviting. It’s a blank canvas for the needs, ideas, and passions of everyone who walks through the door. Bring your own plans, or let the space inspire something you hadn’t thought of yet.

It’s where a conversation over coffee could turn into a collaboration. A quiet moment alone could spark your next big idea. A group gathering could lead to lifelong friendships.

The Pop-up above the Co-op isn’t static. It’s alive with the energy of the people who make it their own. It’s funky, colorful, and full of character, just like the community it serves. Whether you come to relax, create, connect, or dream, the space is yours to shape.

So grab a snack, take a seat, and see where the day takes you. Because this isn’t just a lounge; it’s a canvas for whatever you need it to be. If you’re looking for a spot to gather for your group or with a friend, consider the Pop-up space. We’re here waiting for you.

Roasted Butternut Feta Soup

This cozy roasted butternut squash and feta soup is perfect for chilly fall days. With a rich blend of caramelized squash, roasted garlic, and savory feta, it's a comforting dish that's easy to make yet full of flavor. Fresh herbs and a velvety smooth texture make this soup an ideal starter or light meal. Add a hint of spice with chili paste or crisp for an extra kick!

Ingredients

• 3 cups cubed butternut squash (about 16 ounces)

• 1 large sweet onion, cut into wedges

• 1 sprig each of fresh sage, rosemary, and thyme (plus extra thyme for garnish)

• Kosher salt and freshly cracked black pepper, to taste

• 1 whole head of garlic, halved lengthwise

• 6 ounces of feta, plus an additional ounce for garnish

• 3 tablespoons extra virgin olive oil

• 4 cups vegetable or chicken broth

Instructions

1. Preheat the oven to 400°F.

2. In a large baking dish, toss the butternut squash, onion, sage, rosemary, and thyme with 2½ tablespoons olive oil, ½ teaspoon salt, and freshly cracked black pepper. Place the halved garlic head cut-side down among the vegetables.

3. Make a space in the middle of the dish for the feta block and drizzle it with the remaining olive oil.

4. Roast everything for 30-35 minutes, or until the squash is tender and the feta has a caramelized top.

5. Discard the herbs and squeeze the roasted garlic cloves out of their skins. Add the roasted vegetables and feta to a blender along with the broth, and blend until smooth.

6. To serve, warm the soup on the stovetop and ladle it into bowls. Garnish with extra feta and fresh thyme.

Tip: You can use an immersion blender directly in the pot instead of a blender, though the soup will have a slightly less creamy texture. For a spicier kick, garnish with a touch of Calabrian chili paste or chili crisp. Makes 7 cups of soup.

If desired, simmer the soup on the stove to thicken it further before serving.

Unprecedented Chocolate Prices Reveal a Vulnerable Supply Chain

An article by Equal Exchange

(all photo credit: Equal Exchange)

Saul Diaz Ruiz of ACOPAGRO co-op in Peru putting diseased cacao pods in the cart.

While cocoa and chocolate are beloved products for many of us, they have been receiving attention lately related to a global shortage, and the causes and consequences linked to this shortage, including a spike in prices on grocery shelves.

We at Equal Exchange want to share some inside perspectives about what’s happening in the cacao world, including how climate change, commodity markets, and alternative fair trade supply chains interrelate. It’s also an opportune time to focus some deserved attention on cacao farmers.

First, a little clarification about the vocabulary used in this article:

Cacao: the agricultural product that is what farmers grow, harvest and sell, from the Theobroma Cacao tree. The cacao beans later get processed into different parts, primarily chocolate liquor (a.k.a. cocoa mass) which can then get further processed into cocoa powder and cocoa butter.

Cocoa: the term often used for cacao beans once they have been processed or sold. In Africa, the term cocoa is typically used instead of cacao at all stages of the value chain.

Chocolate: a food made from ground, roasted cacao beans, plus other ingredients.

When we refer to the global cocoa market, we are referring to people buying and selling cacao beans that have typically been fermented and dried; at that point, they are called cocoa beans. Of course, this initial ingredient will ultimately get transformed into countless other ingredients and end products, but this story begins at the farm.

SHORT SUPPLY

Around 70% of the world’s cocoa beans come from West Africa, mainly the Ivory Coast and Ghana, and their most recent main harvest was not good. Three primary factors collided:

• Serious agricultural diseases are harming cacao trees and decreasing harvest outputs. This harvest year, black pod disease and swollen shoot virus are contributing to significantly lower yields.

• Atypical climate patterns can disrupt farm productivity in general, but in this case, they have also unfortunately exacerbated the diseases and their damage. The harvest season has had both too much rain and not enough rain at different key moments in the cacao growing cycle.

• Many farms are aging and have not been reinvested in adequately over time. Even under good conditions, older trees produce less cacao per tree. Farms with poor investment mean depleted soil and less healthy trees, making them even more vulnerable to agricultural pests and weather challenges. 

This year’s poor West African harvest comes on the heels of two previous years of deficit supply, compounding the strained supply in the global market and raising fears of sustained supply problems. While this might feel like an acutely current problem, one can argue that the problem stems from historically entrenched challenges in the conventional system such as low market prices and low farmgate prices paid to farmers, which perpetuate the lack of resources and capacity to invest properly in farm maintenance and upkeep. Pair that with climate change and it is hard to imagine a quick return to stable, predictable healthy harvest yields globally.

Market prices

Just like corn, wheat, and soy, the vast majority of cocoa beans are bought and sold on the commodity market. Conventional cocoa is contracted according to the current market price and is subject to the free market swings of supply and demand. So typically, when the supply of cocoa beans goes down, the price goes up. 

1 Year Cocoa Futures in US Dollars per Metric Ton, showing the unprecedented surge in prices.

At the start of 2023, the general commodity price of cocoa was about $2,500/MT (Metric Ton). In April of this year, the commodity market peaked at close to $12,000/MT. At the writing of this article, it has since come down to the $7,000-$9,000 range, but that is still in the range of a minimum of 200+% increase, and part of the problem is that there is no surety that it will stabilize even at this range.

The commodity market also operates on speculation in the form of futures contracts. Based on the low supply, the futures market went into hyperdrive with speculators predicting that this year’s supply out of West Africa and other major producing regions will continue to be low. Hedging, competition, and greed continue to perpetuate these price hikes.

What does this mean for consumers?

Because high cocoa prices affect all players in cocoa and chocolate supply chains, including exporters, manufacturers, and confectioners, costs are rising for everyone and typically compound as they go farther along the supply chain from the farm to the market. Consumers will expect to pay more on the shelf for their favorite products. Some companies may run out of chocolate. Others may try to manage their costs by changing recipes to reduce how much cocoa is actually in the product relative to other cheaper ingredients or fillers. Some companies may shrink products to a smaller size.

What does this mean for farmers?

The governments in Ivory Coast and Ghana set annual farmgate prices to farmers in those countries. Unfortunately, those prices were set before the commodity price skyrocketed, so higher prices in those countries do not necessarily mean more money in farmers’ pockets. The governments in both countries have raised prices more recently in response to this unprecedented market, but these prices are still far less than the market price and far less than what farmers are getting in other countries. At the same time, because the original cause of the high market price was the low harvest yields, even if farmers are getting paid more per pound than in past years, it is on a meaningfully smaller total amount of pounds of cocoa.

Farmers outside these countries are making more money for their cocoa if they are currently in a harvest period. This hopefully offsets lower production volumes due to events that are outside their control like climate change and crop disease.

Ivan Cruz of ACOPAGRO co-op turns and evens out the cacao during the fermentation process.

Organic, fair trade, and Equal Exchange

Equal Exchange is one of a few companies who work in an adjacent market, trading according to organic and fair trade principles to support higher prices to farmers and systemic investments in farming communities. Equal Exchange’s goal is to change power dynamics through long term trade relationships, cooperative and democratic participation, and a more equitable distribution of the money that flows through the supply chains that we’re a part of. Our focus is to invest in farming communities that are typically excluded from traditional supply chains, to build alternatives together and to create products that give consumers the choice to purchase according to their values.

Our commitment to organic has meaningful impacts in this context as well. Organic cultivation focuses on a more holistic approach to healthy farms and healthy communities. Many of the producer groups we work with have invested in dynamic farming systems that rely less on added external inputs (chemical-based pesticides and fertilizers) and more on creating their own inputs from their farms—using byproducts from cacao farming and gardening to create their own organic composts and natural fertilizers. They use native plants to help with pest control and nitrogen fixation. They save their best seeds and cultivate seedlings from those, to continue to invest in planting young, hearty trees. The focus is on more of a self-sustaining layered system, rather than focused only on maximizing outputs for a short period. The attention to soil, tree health, water systems, and erosion control makes for plants and farms that are better prepared to withstand disease and weather disruptions.

Photo left, farmer Indalecio Ceaico Vilca leads Equal Exchange staff on a tour of his cacao farm on a recent trip to APROSAROCH co-op in Peru. Fruit trees are often integrated into cacao farms, yielding a variety of fruits. On the right, a large jackfruit is shown, being held by Lourdes Falen from Equal Exchange while standing next to Claudio Henry Morveli Sullon from APROSAROCH.

Another benefit to these holistic, organic farming systems is that many of the producers we source from farm their cacao among other crops, including fruit trees, hardwood trees, and other garden crops. Generally speaking, diversified farms like this, versus monocrops, are better for the surrounding environment, flora, and fauna. It also means that farmers can have more diversified income streams. While cacao prices may be high at this moment in time, the historical ups and downs of commodity markets mean that a downturn for cacao is likely in their future, and diversified farms help farmers be resilient, not by luck, but through planning for medium- and long-term economic needs.

Our cacao cooperative partners are always guaranteed a fair trade minimum price which, with additional organic premiums, adds up to a minimum of $2,940/MT. Traditionally, we source well above that minimum. In 2023, for example, the average price paid to our cooperative partners for cocoa beans was over $4,000/MT. Now that the general commodity price is so far above even our past organic, fair trade price to farmers, we continue to commit to paying above the commodity price. 

The majority of the cacao that we source comes from Peru and the Dominican Republic. For Equal Exchange’s producer partners, this year’s harvest will likely be mixed based on climate issues in the different production regions—some harvests will be down while others are expected to be quite good. 

Given the global bean shortage, with some buyers wanting to get supply from places they’ve never turned to before, there is a lot of competition from new buyers at origin. This is true for our producer partners. This is certainly a time when our long-term relationships pay off. Our producer partners continue to work with Equal Exchange, as we have worked with many of them through countless ups and downs—market swings as well as other challenges. Thankfully our track record matters: paying above-market prices, reliable follow-through on commitments, and in many cases, investment in development projects that extend beyond our purchases. All that said, it is critical that our farmer partners continue to receive competitive prices, both so that they don’t lose out by working with us, and so that we don’t get undercut by other buyers.

Waldemar Gomez Tarazona of the Dos de Mayo Committee of ACOPAGRO co-op pruning cacao trees in Peru.

Managing risk

Each supply chain—for cocoa powder vs. chocolate bars vs. chocolate chips, for example—is unique. However, a universal tension in all the cacao supply chains is the competing interests of securing supply, which is likely to be at a high cost, and the desire to not overbuy at high prices, only to have the market come down and be saddled with product that can no longer be sold at a price that covers the cost and needed margin. Everyone is making their best strategic guess at striking the right balance in securing inventory amounts and prices. It’s simultaneously risky to buy too little or too much while the prices are so volatile.

Another universal stress is financing. Most businesses, from farm co-ops to manufacturers, generally function based on balancing the costs and timing of when they pay for their own costs versus when they get paid for their end product from their customers. In this case, almost everyone in the supply chain is needing to spend way more—two, three, four, or more times their usual cost—to secure what they need. But they then have to wait the usual amount of time to get paid by their own customers. Many players in the supply chain are, therefore, facing the unexpected and acute financial strain of needing way more cash on hand to pay for their inputs.

This situation is incredibly challenging for the farmer co-ops that we work with. The co-op buys the cacao beans from many (sometimes hundreds of) individual small scale farmers. The co-op then collects and aggregates those smaller amounts of cacao to then in turn sell to international buyers at the larger quantities that the buyers need. The co-ops need to pay their farmer members immediately upon buying the cacao from them, but the co-op itself often may have to wait months to get paid for their contracted beans. Securing enough cash upfront to buy the cacao from farmers at that first step is proving to be quite a challenge.

A further risk unique to farmers is that cacao has become quite suddenly very valuable, and theft is a very real concern at the farms, co-ops, and collection centers. Security for both the products and the people are a growing priority.

Positive news

In certain supply chains, including ours, higher prices will help small-scale farmers and their families. In our alternative supply chain specifically, because we work with farmers organized into co-ops, payments don’t just go to individual families, but also to programs that benefit farmer communities. For farmers, farm health and productivity are the key not just for income today, but for years and generations to come. After over a decade of low prices that were challenging for them, this period of higher prices offers them a chance to re-invest and stabilize for an uncertain future.

Because Equal Exchange partners with organic, fair trade farmers, these farmers also serve as important stewards of their lands and surrounding ecosystems. The current cacao shortage is a reminder of how vulnerable crops and supply chains can be to unpredictable weather patterns. Equal Exchange supports farmer co-ops who are actively working to manage land in sustainable ways.

While we can’t foresee what the cacao market will look like in a year or 10 years from now, we are committed to working cooperatively with our customers and our farmer partners to be informed and engaged participants in an alternative food system. There are many inherent challenges in our food system, in chocolate and beyond, but there are also reasons for hope, and daily opportunities to take action. The model and spirit of co-ops also create a space for collaboration and creativity to build upon existing solutions and to continue to forge new opportunities.

Equal Exchange’s visit to ACOPAGRO co-op in September, 2019.

Co-op Memories

Read some stories of the Co-op from back in the day, and learn about what makes this place so special!

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"I remember the first time I came into the Berkshire Co-op and my eyes opened up with delight!!! It seems like decades ago!

"I had never seen such beautiful organic and local fruits and veggies displayed so colorfully before. I couldn’t wait to have some of these healthy foods housed in my own refrigerator so my family and I could enjoy eating them.

"The feeling back then was like I was in a friend’s home rather than in a big supermarket. It felt more like a family run business since I immediately became an owner that day! Then it became a home away from home for me and my family!

"The sales in bulk made it possible to buy the foods I cherish the most and have them in my home for a longer time. I still love to buy in bulk!

"I continue to get excited whenever I come to the Berkshire Food Co-op! The atmosphere still feels like home. I still love to stock up with my favorites. And it still remains my very favorite place to shop!"

- Bella, Owner for “as long as I can remember”

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"Do you know how the co-op began? I remember before there was a co-op on Rosseter St. a truck used to come about twice a month with our orders. There was a group of us. We would take 25 pound bags of brown rice, almonds, or 12 juices to a carton etc. off the truck and divide it all into small amounts that we all shared. We even had a scale to measure. The truck parked in front of the building on Rosseter St. which eventually became the original Co-op. And many of us volunteered back then at the Co-op. That was a long time ago."

- Ellen, Owner “since the very beginning”

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"One of the reasons I moved to Great Barrington was because of the Co-op. My first encounter with the Co-op was back in the 80's?!!! I remember buying food in a tiny stone-like cave while on vacation in the Berkshires with my Mom. We got miso soup and rice and maybe a veggie or two. It was raining LOL! Fast forward a decade and I had been touring as a dancer and in each town we'd perform in I'd look for a co-op. It would help me get grounded, and find "my people." And while in residency at Jacob's Pillow I found the Berkshire Food Co-op and became an Owner, I think back in the 90's? Could it be?! Somewhere in all of that, I new that when I moved here I would work at the Co-op. But probably the best story is I met one of my beloveds while at the Co-op!"

- Tom, Owner for 30+ years and current Co-op employee

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"I have preferred quality, sustainable, and healthy food most of my adult life - When I first started visiting the Berkshires, I was so excited to find the Co-op on Rosseter Street - I have always felt the Co-op was more than just a healthy market. I later became a Board member so I could actively contribute to the mission. There are many great choices in the Berkshires for healthy options, but none are as holistic and genuine as our Co-op."

- Victor, Owner for “a looooong time”

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“I got married in the Co-op café! This is what I tell people and it’s true. When my husband and I got married in 2007, our friends who officiated had flown in from Colorado and forgot to get their license to marry us. After they admitted this (a few days after the ceremony!!) I remembered that a friend of mine had just obtained her ministers license by mail from Nevada which allowed her to marry people. We decided to meet at the Co-op have lunch in the café and sign the paperwork. My husband, unfortunately, had a meeting come up, so I got married (alone!) at one of the little tables in the other Bridge street location eating my favorite Rosseter St. fakin’ bacon BLT. Both the setting and the marriage were perfection…. Still are.”

- Dena, Owner 21 years

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“In 2004 I moved from Brattleboro, Vermont, to Sheffield, MA. In Brattleboro I had been employed at the Brattleboro Food Co-op for many years, and one of the first things I did when I arrived in Sheffield was to look up the local food co-op. You had just moved into your [first Bridge Street] building from your original "hole in the wall." I became an active member of the Berkshire Food Co-op and shop here to this day. I miss the former store, but I am dedicated to BFC and what we stand for. I am now almost 85 years old, so someone usually shops for me, but I still manage to get there from time to time, and I wish you all the best.”

- Marian, Owner for 20 years

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“I believe that one important way we can make the world a better place is by carefully deciding what to buy and what not to buy, and where to buy it. I want to carefully screen my purchases, according to my values, such as organic, natural, fair trade, local, etc. But who has time to research and vet every brand/company?! This is something I really appreciate about the Co-op: they do the filtering for me, and they do a good job. So I can save time, and feel good about my purchases. That is why I've been a Co-op owner/shopper for 16 years, and will be for another 16! Thank you so much!”

- Shawn, Owner for 16 years

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A letter from Chandler’s daughter, written when she was 5, about what the Co-op means to her.

“In 1985 I came to the Berkshires for the first time. I was vegan then and the Co-op was the ONLY store in the Berkshires that sold tofu, tempeh, seaweed, miso, etc. At the old store on Rosseter St, I was very pregnant in April 1996. Reggie was at the cash register and introduced me to an OB/GYN nurse [who worked] at Fairview. I was going to have a home birth, but I had to be rushed to the hospital on April 18, 1996. Luckily, the nurse I met at the Co-op was there on that Thursday night; the only person I knew at Fairview. She has since moved away so I no longer run into her at the Co-op.”

- Chandler, Owner for 39 years

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“The Co-op has been a longtime favorite of my family. My husband and I became members when it was in the old building across the parking lot. The store was small and cozy back then and luckily it kept all of its charm moving into the bigger building. I can always count on the consistency of the high-quality and affordable products sold here. No other store compares! Many times, I’ve researched something online only to happily find that the Co-op has it. To say that the staff are friendly and attentive is an understatement. Whether discussing vitamins, produce, art or UFOs, they are always helpful. I work for The Non-GMO Project and am grateful to have a local Co-op market that does so much for the community. I recommend it to everyone I know!”

- Brogan, Owner for 10 years

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“I've been a member of the Co-op since the old days on Rosseter Street. My Co-op story is that 3 years ago a 95-year-old gentleman parked on Bridge Street alongside the Co-op had lost his car keys. He had no cell phone and seemed quite confused as to what to do. I did not have a cell phone either so I went into the Co-op assuming I would run into someone I knew so I could borrow their cell phone to call the GB police. I could not find a friend shopping. I went to Jessica, told her the story, and she helped by offering the store phone to get help. The happy ending is because I knew someone at the Co-op would want to help. That is no small thing to me. Knowing there is a community feeling inside.”

Stella the Co-op kitty

“Out of nowhere I started thinking, "If I had a girl cat, I would name her Stella."  I went shopping at the Co-op, when it was still on Rosseter Street.  At the cash register there was a photo of a kitten and writing that asked if anyone wanted to adopt this female kitten.  I went to see the kitten who was in the Co-op office watching goldfish swim across the computer screen.  Her little head swinging back and forth.  I took her home and named her Stella. Stella had been found by the dumpster outside the Co-op and was a bit feral.  Over time she became an indoor cat but had to be kept at a distance from children, and guests were warned not to approach her.  Though Stella had a tendency to lash out, she also learned to love and be loved.  Eventually she had two new adopted kitty sisters, Lillie and Nellie from a rescue. Over the years we all became a loving family.  Stella lived for 20 years and passed on Valentine's Day 6 years ago. The love lives on.”

- Thea, Owner for “quite a while”

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“About 10 years ago I was struggling financially. I was going through the cooler looking for a prepackaged salmon and rice that I could afford. A woman came up next to me and kindly asked what I was doing. Feeling very ashamed and on the verge of tears I explained. She said that no one should have to do that and gave me a $20 dollar bill. I felt so blessed. And I have paid it forward.”

- Nima, Owner for 16 years

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“I joined the Berkshire Food Co-op in 1986 soon after moving to the area. I began buying organic produce, but I especially loved the fresh kimchi pickles the Co-op was selling in bulk in the Rosseter Street location. Six months later, at a vegetarian live jazz potluck party in Otis, I sat down next to an interesting fellow who was working on a masters degree in ethnobotany from Harvard. I later learned that he was the “pickle man” responsible for the delicious kimchi being sold at the Co-op. I had been a botanical illustrator for many years, and we hit it off immediately. Little did I know the “pickle man” was someone that I would eventually marry. The rest of the story is history, yet I do believe the Co-op played a small role in the trajectory of our lives.”

- Margot, Owner for 38 years

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“My oldest daughter actually took her first steps in the cafe of the old co-op, which mostly goes to show how much time we spent there kvetching with Scott and eating pizza. :)”

- Amy, Owner for 12 years

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“When the bulk aisle first opened, I was a mischievous young lad, and I unleashed the entire supply of dark chocolate covered almonds onto the floor. With a toasted multigrain Naan bread, I was able to surf around the store on the almonds, which acted like ball bearings under my feet, swiping groceries off the shelf and into my mother's awaiting cart. Here we are, years later, and she has yet to live down the embarrassment she experienced that day.”

- Johnny, Owner “since the original Co-op opened”

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"Ten years ago when I moved from the "boonies" to the "big city" of GB, one of the biggest thrills was to actually walk 10 minutes to the Co-op (instead of drive 25 minutes). I found myself shopping and eating there very often as I felt as though I was now in a real community. It was a joy to get to know the various employees as I was there on a very regular basis. It almost seemed a day was not complete without even just a walk to the Co-op, even when I didn't always buy something, I just had to go check on "my community". Having been a member since the Rosseter St. days, it's been a thrill to see all the stages of growth the Co-op has gone through."

- Rosemary, Owner “since the late '80s”

Community Discount Information

Find answers to commonly asked questions below.

April 26, 2024

Hello again, Co-op community!

After receiving a tremendous outpouring of support and understanding from our gracious community, we're excited to announce the details of our newly expanded Community Discount program at the Co-op. It’s designed to serve the diverse needs within our area, and we believe these changes will help us provide even greater access to quality food and daily essentials.

Here's what you need to know about the expanded Community Discount program:

• Eligibility: The program is available to those who hold an EBT card, WIC card, most recent MassHealth eligibility letter, live in the Berkshire Housing properties, or have an Elder Services Farmers’ Market coupon booklet in July. If you have one of these forms of eligibility, you're qualified for the discount.

• Discount Amount: Once enrolled in the program, you'll receive a 10% discount on your purchases at the Co-op. This discount applies to a wide range of products, helping you save on the items you need most. Some exclusions apply.

• Sign-Up Process: To sign up for the Community Discount, simply fill out a sign up form and bring it, along with proof of eligibility, to a Customer Service Supervisor or Manager. They will help you complete the enrollment process. Card-holding Owners or Associates will have their discount activated on that card. Shoppers who are new to the program will receive a new card. Forms can be found in the front of the store.

• Duration: The Community Discount requires renewal every year during the month of March, but it’s easy to renew it! All you’ll have to do to keep your discount each year with uninterrupted access is show proof of eligibility to a Customer Service Supervisor or Manager by March 31st.

We want to emphasize that maintaining this discount is an essential part of our commitment to equitable access and support of those in need. By continuing to offer the Community Discount, we align with our core values and mission to provide healthy, affordable food options for everyone, regardless of their circumstances. This program is just a small part of our dedication to making the Co-op a welcoming and inclusive place for all.

We understand that these details may raise questions. Please feel free to reach out to us if you need assistance with the sign-up process or have any other questions.

Your continued loyalty and patronage mean everything to us. The best way to support us through this is by shopping here and bringing your friends. Show them how big of a role your Co-op plays in this community! By doing that, you're helping ensure our Co-op remains a vibrant presence for generations to come.

Thank you for continuing to be a valued and active part of our Co-op family.

Jessica Bosworth
General Manager
jbosworth@berkshire.coop

Phyllis Webb
Board President
pwebb@berkshire.coop

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April 9, 2024

To our valued shoppers:

With sincerity and a deep sense of responsibility, we reach out to you today to share some important updates about the future of our beloved Co-op. Effective May 1, we will be removing the Senior Discount and Monthly Owner Discount. To better serve the diverse needs of our community, shoppers who qualify will have access to an expanded Community Discount.

We understand that this change may be disappointing for some, and we want to assure you that this decision was not made lightly. However, in order to maintain the financial health of our Co-op, we must focus our discount dollars in a more sustainable way, while reaching as much of our community as possible.

As a community-owned organization committed to the well-being of our shoppers and equitable access to quality food, we're at a crucial juncture due to significant financial challenges. Our valued Senior Discount and Monthly Owner Discount, costing over $33k per month, have become financially unsustainable. As stewards of our Co-op, facing these realities means making tough decisions to ensure our longevity and resilience.

Our commitment to accessibility and community support remains unwavering. This expanded Community Discount will continue to be available to valid SNAP cardholders, and will newly include additional qualifiers. We will communicate further details as May 1 approaches.

We recognize that needs-based discounts are a sensitive topic, and we want to assure you that we will make the transition as smooth as possible. A sign-up form will be made available shortly for those who would like it.

Furthermore, we are fortifying our Owner Deals program to continue offering savings to our valued Owners. Based on findings from our data analysis, we are optimizing this program to focus on items that you purchase regularly, ensuring that our Owners continue to receive meaningful benefits.

In the face of these changes, we ask for your support and understanding. Your continued patronage and engagement are crucial as we navigate these challenging times together. By shopping at the Co-op and spreading the word to your friends and family, you are helping to ensure the sustainability of our Co-op for generations to come.

Thank you for your unwavering dedication to our Co-op.

Jessica Bosworth
General Manager
jbosworth@berkshire.coop

Phyllis Webb
Board President
pwebb@berkshire.coop

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FAQs

• Is there anything else I need to know about the Community Discount?

  You need to have your Co-op issued discount card with you to use your discount.

  Only the cardholder can use the discount. Do not share it with anyone.

• Are there other things i can do as a shopper to help the Co-op?

  Yes! Keep shopping here! Trust us with more of your grocery dollars! Convince your friends and family to shop here too! In all seriousness, though, if you really want to help us cut down our costs, use cash or check at the register to help us reduce our credit card fees. Or, if you’re an Owner, use your prepaid Owner tab!! Those things really help.

• Why are you keeping the Community Discount?

  Making good food accessible for everyone is part of our mission. It’s a core value in our operation and a huge reason why we’re here. So, we’re simply reallocating some of the money we’re saving by discontinuing the Senior and Monthly Owner discounts to make sure more families can shop here. We even heard from one family that this update means they can finally shop here comfortably after years of not being able to!

• How do the spaces upstairs affect the situation?

  We currently rent three spaces on the floor above the Co-op. One of them is the Attic. The other two went through many iterations of what could be created, from a teaching kitchen to a coworking space, to offices for our staff. Unfortunately, we can’t currently afford to do anything meaningful with those spaces. Previous management had rolled the leases for the 3 suites upstairs into our standing lease for the Co-op. So as of now we are locked into these spaces until 2039. Know anyone who would sublease it from us? Let us know!

• How do I sign up for the expanded community discount?

  We will be sending out information soon about who will qualify for the discount. But signing up will be so easy! All you’ll have to do is fill out the form next time you’re in the store, and show a Customer Service Supervisor or Manager your proof of qualification. Then you’re all set! Owners or Associates will have their discount attached to their existing card. Non-owners will be issued a card with their discount.

• Why not just get rid of one senior day instead of both?

  We did look at many other options and combinations of options during our planning, including cutting just one senior day, before coming to this decision, which, as you read, was not easy. Ultimately, our choice was between eliminating both the Senior and Monthly Owner Discounts, or face a very real likelihood of closing our doors. It's drastic, yes, but the other option is to significantly cut our valuable staff, which we are simply not willing to do.

  The good news, though, is that, like you read in the letter, we are expanding the qualifiers of our Community Discount to encompass more people and more definitions of need. We're actually putting a lot of effort into identifying qualifiers specifically for seniors who truly need the discount. We see the need and we're doing our best to accommodate.

• Without the Monthly Owner Discount, what's the point of being an owner?

  Owners are still the only ones who have access to our Buying Club, Owner Deals, and prepaid Owner Tabs. Those are the three most popular benefits of ownership at our Co-op. The other benefits include a vote in our election and the ability to run for the Board of Directors.

  Our Owner Deals program is currently being fortified to include the most commonly purchased items, in an effort to position the program as more of a financial benefit to Owners by putting your favorite things on sale just for you.

• Are the Veterans' Discount or 5% Own Container Discount going away too?

  Nope! Veterans will still be able to receive 10% off with their ID, and anyone anytime can get 5% off items they buy in their own containers (like bulk items, hot bar, etc).

• Why would you do this to seniors??

  Rest assured, seniors in need of assistance in order to access the fresh healthy foods on our shelves will still be able to apply for the newly expanded Community Discount. We are doing extra work to research qualifications that will specifically include seniors in need.

  We appreciate the ongoing support and understanding from the rest of the community that doesn’t need the discount to shop here. Your willingness to prioritize the needs of the broader community over individual preferences is greatly appreciated.

• Don't both the staff and the board of directors get discounts too? Why not remove those?

  Yes, both our staff and our Board members receive a discount at our store in exchange for the hard work and time they put in every single day in order to make the store shoppable for you and our other customers. We will not be discontinuing their discounts. Even so, despite doing all the work to keep the Co-op going, many of our staff and Board members have offered to forgo their discount.

• I'm taking my business to another local health-food store that gives me a discount!

  Well, to be honest, that sucks. We understand this change can be disappointing. It hurts to hear that in this challenging time when we need the support of our community more than ever, you’re choosing to take your business elsewhere. But we do respect your decision and wish you all the best. We hope, though, that you’ll reconsider in the future.

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For Owners who didn’t get a chance to hear an update from Jessica about our finances at our Annual Meeting of Owners in October 2023, you can find that information here.

Spiced Apple Cider

Warm, spiced apple cider is the ultimate fall drink, perfect for cozying up on cool days. This simple yet flavorful recipe combines local apple cider with aromatic spices like cinnamon and cloves, creating a comforting beverage that's both refreshing and heartwarming. Whether you're enjoying it solo or serving a crowd, this cider is a delicious way to embrace the flavors of the season.

Bradley Tetrault, IT Systems Supervisor

Directions

In a two-quart crock pot add the dark brown sugar and pour apple cider. Add cinnamon sticks, orange peels, and nutmeg into the crockpot.

Place cloves and allspice berries into the center of a small washed piece of cheesecloth; fold up sides and tie with butcher twine or small length of string to create a spice ball. Drop the spice ball into the crockpot.

Set the crockpot to high and allow it to warm for two-three hours. After that you can set it to warm or low.

Use a ladle to add into a cup or mug, add a fresh cinnamon stick or extra dash of cinnamon to each serving if desired.

Ingredients

8 cups Apple Cider

1⁄2 cup Dark Brown Sugar

2 Cinnamon Sticks

8 whole Cloves

8 whole Allspice Berries

2 Orange Peels, cut into thin strips

1⁄2 tsp ground Nutmeg

Black Bean & Quinoa Soup

by Jenny Brizzi, Wellness Buyer

Directions

In a large saucepan or soup pot, heat olive oil over medium heat and add onion, celery and garlic and cook and stir until onion is translucent, about 10 to 15 minutes. Stir in chopped tomato and jalapeño and cook and stir 1 to 2 minutes more.

Add quinoa, cumin, oregano, salt and pepper and toss to mix.

Add broth, stir well, cover, and simmer about 20 minutes, stirring occasionally, until quinoa is nearly tender. Add black beans and corn, and cook 5 to 10 minutes more. Taste for seasoning, stir in lime juice and serve, topped with diced avocado and any other optional garnishes.

Ingredients

2 tbsp Olive Oil

11⁄2 cups Onion, chopped

1⁄2 cup Celery, chopped

3 - 4 cloves Garlic, chopped

1 Roma Tomato, chopped

1 Jalapeño, seeded & minced

1⁄2 cup Quinoa, rinsed

11⁄2 tsp ground Cumin

1⁄2 tsp Oregano

Salt and freshly ground Black Pepper to taste

1 quart low-sodium Vegetable Broth

25 oz canned Black Beans, drained and rinsed

1 cup Corn Kernels, fresh or frozen

2 tbsp Lime Juice

2 ripe Avocados, diced

(optional) Scallions or Cilantro, chopped

(optional) Plain Yogurt

Southern Italian Lentil Soup

by Jenny Brizzi, Wellness Buyer

Directions

Heat olive oil in soup pot over medium heat. Add chopped onion, carrot, celery, and crushed red pepper flakes if using. Cook and stir until softened and lightly golden, about 10 to 15 minutes.

Add garlic and cook and stir 2 to 3 minutes more. Add lentils and cook and stir 1 to 2 minutes more. Add broth, bay leaf, and salt and pepper to taste.

Bring to a boil, then quickly lower to a simmer. Simmer about 40 minutes or until lentils are tender, stirring occasionally. Add parsley and optional pasta, season to taste, remove bay leaf and serve.

Ingredients

2 tbsp extra virgin Olive Oil

(optional) Crushed Red Pepper Flakes

1 medium Onion, chopped

1 medium Carrot, chopped

1 stalk Celery, chopped

1-2 cloves Garlic, chopped

11⁄2 cups Brown Lentils, rinsed

6 cups Vegetable Stock

1 Bay Leaf

Salt and freshly ground Black Pepper to taste

2 tbsp fresh Italian Parsley, chopped

(optional) soup pasta such as Ditalini, cooked

Mushroom Soup with Farro

by Jenny Brizzi, Wellness Buyer

Directions

In a large saucepan or soup pot, heat coconut oil over medium-low heat. Add celery, onion and garlic and cook and stir until onion is soft and golden, about 12 to 15 minutes. Stir in crimini and beech mushrooms, salt and pepper and continue to cook and stir 10 minutes more.

Stir in farro, then add vegetable broth, tamari and thyme. Simmer 20 to 25 minutes or until farro is tender. Stir in parsley, remove thyme sprig, taste for seasoning and serve.

Ingredients

2 tbsp virgin Coconut Oil

1 stalk Celery, chopped

11/4 cup Onion, chopped

2 tsp Garlic, chopped

8 oz Crimini Mushrooms, trimmed and sliced

3.5 oz Beech Mushrooms, trimmed

Salt to taste

Black Pepper to taste

3⁄4 cup Pearled Farro

6 cups low-sodium Vegetable Broth

1 tbsp Tamari

1 large sprig fresh Thyme

2 tbsp fresh Italian Parsley

Parsnip Pear Soup

by Jenny Brizzi, Wellness Buyer

Ingredients

2 tbsp virgin Coconut Oil

1⁄2 cup Onion, chopped

1 tsp Garlic, finely chopped

1 tsp Ginger, finely minced

11⁄2 lbs Parsnips, peeled and diced

2 large Pears, peeled, cored, and diced

1⁄2 tsp dried Thyme

1⁄2 tsp Salt

1/8 tsp freshly ground Pepper

4 cups Vegetable Broth

11⁄2 cups unsweetened Almond Milk

2 tbsp fresh Lemon Juice

1/8 tsp Nutmeg

1 tbsp fresh Parsley, chopped

Directions

Heat coconut oil over medium heat in saucepan. Add onion, garlic, and ginger and cook, stirring often, until softened, about ten minutes. Add parsnip, pear, thyme, salt, and pepper and toss to mix. Add broth and bring to a quick boil, lower to a simmer and then simmer until parsnip and pear pieces are tender, about 15 to 20 minutes.

Mash some of them, or remove and puree half of soup and return to pot. Stir in almond milk, lemon juice, nutmeg, and parsley. Heat just until warm and serve.