Creamy Lemon Orzo with Winter Greens

by Anna Sawyer, Café Asst. Manager

Directions

Cook kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add garlic and cook 1 minute; season with salt and pepper. Add vegetable broth and heavy cream; bring to a simmer. Stir in orzo and cook 9 minutes. Stir in baby spinach. Turn off the heat; stir in Parmesan and lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.

Ingredients

2 cups Tuscan Kale, sliced Olive Oil

2 Garlic Cloves, sliced

Salt & Pepper to taste

2 cups Vegetable Broth

1/2 cup Heavy Cream

1 cup Orzo

2 cups Baby Spinach

3/4 cup Parmesan, grated

1 tbsp Lemon zest

1 tbsp Lemon juice

From The General Manager

by Jessica Bosworth

As winter unfolds, blanketing the world in a serene hush, we are offered the space for reflection, renewed connections with nature, and preparations for the forthcoming year. Throughout this period of introspection, there are a few ways in which I like to take advantage of the charm and peacefulness of the season.

For cycling enthusiasts, winter generally signifies the off-season, a time when roads might be hazardous to travel and temperatures can plummet to uncomfortable levels. The shift in weather offers an opportunity to explore alternative activities, to immerse in the ambiance of the colder months.

Walking, for instance, can be incredibly therapeutic, and provides an enchanting stage to witness nature's transformation. For me, the crunch of snow underfoot, the stillness of the air, and the frost-covered landscape evokes a sense of tranquility that's difficult to find during other seasons. Whether it's weaving through a snowy forest trail or an extended stroll around my neighborhood, these walks offer a chance for me to slow down and appreciate the beauty of our surroundings in a way that cycling simply does not.

Journaling is another restorative practice that I lean into, especially during the early morning hours when I am alone and all is silent. Penning words onto the crisp pages of a notebook becomes a meditative process; a platform for creative expressions and imagination; a means of capturing my thoughts and goals. The universal repose associated with wintertime invites a deeper contemplation, making it an ideal time to reflect on the year gone by—the accomplishments, challenges, and lessons learned along the way.

Oftentimes during my walks, I will catch glimpses of nature's resilience in spite of the cold, reminding me of the resilience inherent within myself. I take note of these important insights in my journal, using them to inspire ambitions and intentions for the year ahead. This process serves as a powerful reminder of my commitment to continual growth and transformation.

There are other simple pleasures that can cultivate a warm and cozy atmosphere outside of the kitchen. Among these, the pleasure of slipping into snug wool socks, sipping from a handmade mug, sinking into the embrace of a fluffy pillow, or relaxing in the gentle glow of ambient lighting—all while reading that book you’ve been meaning to get around to.

Maggie’s Organics wool socks, with their softness and natural warmth, are like a gentle hug for the feet. Beyond their functional purpose, they provide cushion to every step and plush comfort on chilly nights.

Handmade mugs (Lorimer Burns creates my favorites), elevate the simple act of sipping a warm beverage into a delightful ritual. The individuality of each piece exemplifies true artistry and authenticity—one can almost feel the hands that molded them. It turns my morning coffee or evening tea into an occasion for thoughtful connection.

Pillows by Creative Co-op invite relaxation and gentle support. They cradle tired heads and offer solace to restless souls, converting a couch or bed into a sanctuary of rest. Whether it's sinking into a pile of plump pillows for that leisurely read or finding respite after a long day at work, these fluffy companions have an unparalleled ability to soothe and comfort.

To complete the mood, consider intimate lighting—a gentle glow that weaves magic into the environment. Be it the contemplative flicker of candles, the playful radiance of string lights, or the aura of a bedside (mushroom) lamp, these lights evoke a sense of repose. They have the ability to transform spaces into sanctuaries, inviting one to unwind and bask in their soothing luminosity.

If I’ve piqued your interest with any of the wonderful items mentioned above, then please take a moment to stop by The Attic during your next visit to the Co-op. Our little home goods shop is filled with unique and affordable wares, which we are constantly refreshing. We always welcome feedback and product suggestions. Feel free to drop us a line.

Embracing winter isn't just about finding alternative activities or indulging in delicious meals– it's about fostering a deeper connection with the season itself. It's about savoring the stillness and appreciating the slower pace that winter often elicits.

I thought that I might close with a quote from Jeffrey McDaniel to reconnect us with the season’s brilliance:

“I realize there’s something incredibly honest about trees in winter, how they’re experts at letting things go.”

Always in the Fridge, Always in our Minds

by Anna Monaco, Seafood Buyer

There are a few things I always have in my pantry and fridge. These are not things I buy when I need some, I tend to panic buy these in large quantities and always have some on hand, no matter what! Below are some thoughts on these ingredients as well as some fun facts about them and, of course, my favorite uses!

Ode to Sour Cream

There once was some fermented horse milk

Resembling the color of corn silk

Mongolian diets

Insisted you try it

To turn into one of their ilk

Okay, not really but sort of. Some of the first domesticated horses can trace back to current day Kazakhstan. Horse milk has a much higher lactose content than cow or yak milk for example, and can be not so gentle on the human digestive system if consumed raw. Fermentation, however, allowed the natural bacteria to convert the lactose into lactic acid, making it both thicker and more tolerable to the human body. This fermented liquid was called Koumiss. The fermentation process, however, did transform some of the sugars into alcohol so this thick milk was a little boozy. As domesticated horses became the "it" trend throughout Eurasia, the nomadic Mongolian diet incorporated Koumiss as a staple. Years later, Russians substituted horse milk with cow milk and adjusted the fermentation process to prevent alcohol from developing et voila! Sour cream, as we are more familiar with it today, was born!

I put sour cream on lots of things from nachos and tacos to all sorts of bean dishes, but one of my favorite uses is in a hot soup - and it is soup weather! I put a dollop in the center and let the heat from the liquid melt it just a touch so when I take a bite from the center of said dollop, it's still a little cold and gives a nice contrast to the hot soup. How do you use sour cream?

O Chicken broth, my chicken broth

Two birds diverged in the wood and I put them both in a stock pot

With veggies veggies everywhere and not a piece to eat

Shall I compare thee to a summer stock

Thou art more flavorful and drinkable

To stir or not to stir, that is the recipe direction

What is broth and what is stock? Are they different? What about bone broth? Here we go folks, let's iron this out once and for all. Traditionally, stock is made from bones and aromatics and broth is made from bones with a little more meat on them and aromatics. For aromatics, both typically use celery, carrot, and onion (or mirepoix (meer-pwah) as it's often referred to). But what about vegetable stock? Vegetables don't have bones. How does that work? And bone broth is broth made with a higher proportion of bones. So you're telling me it's just stock, right? These days, the terms are pretty interchangeable, though most people tend to think of broth as more flavorful (which, if we go off of the traditional definition mentioned above, it technically is).

So for the purposes of the rest of this article, I will be referring to them both as STOTH (STOck + brOTH).

Is it easy to make your own STOTH? The answer is a resounding YES! Every time you cut any item from the mirepoix, take the scraps and throw them in a freezer bag/container. Keep adding to it until you have enough to fill a small saucepan. If you want to add meat to the STOTH, you can either use the remains of a roast chicken or pork chop or throw in some bone-in cuts of that meat as well. So you have your frozen bag of onion skins, celery ends, and carrot peels, and you have 3 chicken wings you forgot to cook and the body of a roast chicken pretty picked clean. Throw all of that in a pot and cover with water and add a tablespoon or so of salt. Bring it to a boil and then simmer it until you are satisfied with the flavor (at least a few hours, but up to 18 if you so dare). You can add fresh or dried herbs and additional vegetables like mushrooms or garlic too. Strain the STOTH through cheesecloth and you suddenly have a super concentrated homemade STOTH with very little actual work.

So what's the big deal about STOTH anyway? You can use it in a number of applications. Use it to make a delicious sauce for your seared chicken thighs. Throw some in a blender with steamed sweet potatoes for soup. Thin out refried beans so they are spreadable on your tostadas and tacos. Heat it up and drink it! STOTH is so versatile and nourishing and making your own is easy and one of those things in which you can really taste the difference.

Happy STOTH season all!

Not Your Average Cocktail Party

A growing category in our store illustrates the community’s desire for alcohol-free libations

by Kailyn Reilly, Center Store Assistant Manager

Growing up, I went to AA meetings with my mom and watched her drink virgin Bloody Marys on the holidays, as well as an O’Douls every once in a while. As I became an adult, I worked with many people in recovery. My boyfriend is also sober. When I first started working at the Co-op almost three years ago, I brought home a bottle of Töst (a local sparkling white tea drink) as a little treat for a special occasion since it’s non-alcoholic. He loved it and it is now our go to celebratory drink in place of the “traditional” champagne. When I was taking a pretty harsh acne medication last year, I was instructed not to drink for the six months I was taking it. I had a few events that I would normally drink at, but instead I drank some non-alcoholic wine and yes, Töst! From what I’ve heard from friends and family that are sober, they still like and want nice/fancy drinks, just not with the alcohol.

One of the things that I’m most proud of and excited about is our non-alcoholic set. Back in May 2022, David Kelly, the Center Store Manager, and I were meeting with one of our sales reps and she showed us a non-alcoholic beer, and I immediately convinced David to jump on the N/A train. Since then, I have taken on this whole category and it’s become my baby. This category is generally growing rapidly, and I am constantly looking and trying new products to sell in our N/A set. If you’ve been following along since 2022, you’ve seen that display change a lot. I’ve swapped a lot of products out to make space for higher quality options and more variety. Right now, I think we have a pretty great spread of options ranging from spirit alternatives, wines, beer, cocktails, and mixers – but of course there’s always room to grow. Our Co-op’s top-seller, Athletic Brewing Co., is actually holding four out of the top ten N/A beers according to Drizly’s 2023 consumer data.

While these alternatives can be great for anyone who’s sober, they’re also great for everyone. Yes, everyone.

On medication that you shouldn’t drink on and you have an event to go to but don’t want to feel awkward (not that you are!)? Have a glass of Leitz pinot noir.

You’re the designated driver tonight? Have some Atmos Brewing Co. golden ale.

Have an early morning but really just want to have a fancy drink? Make yourself a. N/A cocktail with any of the Ritual Zero Proof spirits or try one of the Free AF ready to drink N/A cocktails (the Paloma is my favorite).

Just trying to be more mindful with your drinking? Take a peek at our section, and if you have something specific you’re looking for, please let me know, I’m always open to ideas and suggestions!

I have spoken to many of our customers who are just as excited as I am and so grateful for this section, and it means the world to me that I’m able to provide these alternatives. As non-alcoholic beverages are trending, and people are reaching for them more and more, I can’t wait to see what’s to come.

Not Just A Pipe Dream

The story of how a really cool small bitters company grew from idea to reality.

by Anna Monaco, Owner, TNT Bitters Co.

I’ve worked for The Berkshire Food Co-op for over 2 years now and I still love my job as much now as I did when I started. The meat, seafood, & specialty team members ensure that each day is tons of fun, productive, and as low stress as it can be. I also own a bitters company based in upstate NY about an hour and a half north of the Co-op. I’ve written so many articles for this magazine, usually highlighting my bitters since we sell my full line of products here. I’ve written about using bitters in cocktails, to provide maximum health benefits, and using bitters in your food - an area people tend to be less familiar with. Sometimes, though, I write about non bitters things. One article even went back in time to my summer camp where I decided I wanted a career in food and talked about vegetarian lasagna. What I haven’t written yet is about my bitters company itself. So here goes!

Tonic & Tinctures Bitters Company, Inc (or TNT Bitters Co as we call ourselves) started officially in the fall of 2017. I guess the idea for it started before that though. Let me paint you a picture…

My founding partner Mike and I have known each other since our high school days on the upper west side of Manhattan where we both grew up. My best friend Debra (from aforementioned summer camp) went to high school with Mike and through various birthday and weekend gatherings, Mike and I met. It wasn’t really until we graduated from college that we started hanging out regularly. Mike, Debra, and I would get together for dinner/drinks almost every Thursday for over a year. Our weekly, early 20s style evenings would consist of cheap beer, $1 frozen margaritas, and late night conversations.

Anna & Mike on his birthday (which also happens to be Margarita Day) with vials of margs for an Amtrak trip

Many of these late night convos were about me and Mike going into business together. I had just graduated culinary school and was working for the now-well-known burger restaurant company Shake Shack. Mike was working at a law firm with an impressive home bar set-up, reading as many bar books as he could get his hands on. He would be front of house, managing the restaurant, and I would manage the kitchen. It was the perfect balance.

We used to draw menu items on bar napkins and design cocktails over shots of whiskey. We would come up with restaurant concepts and names and service models. We had such grand plans but alas, we soon realized that these plans might be more of a pipe dream than an attainable one. We put it on the back burner and went back to sipping our overly sweet mixed drinks while we scream-sang to the DJ’s playlist at our local joint.

These pipe dreams were still there though, even as I moved to CT to help expand the Shake Shack empire and as Mike became a full time bartender in the East Village. I moved back to New York and started giving food themed walking tours of the city. I would end close to the bar he worked at and we quickly fell back into our dreaming pattern, this time over more sophisticated cocktails and better beer.

It was there that we started thinking outside of the restaurant box. We both wanted a career in food and beverage but perhaps in a production capacity instead of owning a restaurant - a notoriously difficult job. As both of us love bitters, we started researching how to make them and thought maybe this could be an option.

About 8 years ago, Mike and his then-girlfriend-now-wife Carly were thinking of moving out of the city. His parents had always had a house in Cambridge, NY on the VT border which seemed like a good place to start. They moved to a small town in the area and I hopped on an Amtrak train to go visit. While visiting, he proposed the idea of me moving up there as well and perhaps moving our back burner dreams front and center. I agreed and in the spring of 2017, I followed them upstate.

Anna, Mike and Debra on Anna’s 25th birthday

We quickly realized that the amount of capital needed to start a restaurant compared to a bitters business was vastly different. Bitters suddenly seemed so much more feasible. Now came the fun part; playing mad scientist in my kitchen. Time to bust out the food dehydrator and cheesecloth and get to work!

I’ve never been a recipe person. I like learning basics through recipes but I’m more of a “taste and adjust as I go” type of chef. It’s why I’m not a baker and why I can never produce the same pot of chili twice. Culinary school at least taught me the value of recipes and how to interpret them, using my pallet as a guide. Making bitters, however, was a whole different story.

To make bitters - for those of you who haven’t swung by the meat and seafood counter and been roped into a long, drawn out answer already - you put “stuff” in alcohol and let it sit for 2 weeks. Then you strain out the stuff, add some simple syrup and water, and presto chango, you’ve got bitters. The artistry is in the balance of flavors among the elusive “stuff”. We categorize our stuff into two groups; flavoring agents and bittering agents. Flavoring agents can be cinnamon sticks, citrus rinds, or fresh poblano peppers. Bittering agents are things like gentian root, birch leaf, and quassia wood chips. We spent a few months perfecting our recipes (remember, one batch takes 2 weeks from start to finish before you can taste and adjust) and eventually started actually selling product right around Christmas in 2018 with our core 4 flavors.

Alibi (aromatic + citrus), A Better Name Than Kamikaze (horseradish + ginger), Napalm In The Morning (espresso), and Pink Mist (smoked grapefruit) were our original 4 flavors. About a year later, we added Fire In The Hole (poblano) and then just before COVID hit, we launched our sixth and final flavor Sucker Punch (lime). I know I’m super biased here, but our bitters are delicious! They are much more bitter than most cocktail bitters, leaning more towards the medicinal flavor and bitter agents in them. As all bitters can do the same thing for your health, we wanted to take the cocktail side and really focus on good flavors in addition to all the good things bitters can do for you.

When COVID closed all bars and restaurants for a little while across the world, our main client base dwindled. We paused some new product development and settled into whatever 2020 was. As social justice movements began to take hold of the nation, we also decided our little, tiny, baby company should use our platform for good. We recognized, and still do, that we are two very privileged white millennials. Since then, each Wednesday, we create social media posts we refer to as #wecarewednesday posts which highlight a person, product, or business in the food and beverage world that is owned or operated by an underrepresented group. From women and people of color to the LGBTQ+ community, we want to take our flashlight - no matter how small - and shine it on others. A rising tide lifts all boats so we want to help that tide.

While we paused production of bitters, various governmental mandates were lifted/enacted allowing us to process hand sanitizer with our base alcohol (called grain neutral spirit in our world). We made lavender/aloe hand sanitizer and donated all profit from those bottles to the United States Bartenders Guild emergency assistance program. Bartenders, servers, chefs, and many hospitality support staff were out of work for a while. As our business was still more of a side project, we wanted to support our food and beverage family as best we could. We still donate annually to the Bartender Emergency Assistance Program (BEAP) which provides financial assistance to bartenders around the country facing hardships.

And that brings us to the present. Our company is just over 6 years old and we are sold at about a dozen brick and mortar stores around the country. There are restaurants around the northeast who regularly use our bitters. During summer months we participate in farmers markets and in the winters we are vendors in NYC at holiday markets. We sell on our website and ship right to your door. We are still trucking along and consistently trying to put out community focused, informative, and fun content whenever possible.

So grab a sample pack of bitters (packaged like a stick of dynamite because, with a name like TNT, how could we not!), and swing by the Meat, Seafood, & Specialty department and let’s chat about all things bitters!

Cheers!

TNT Sample Pack!

It's In Your Hands

by Kitty Kiefer, Board Member

Credit card fees – I have to admit I hadn’t really thought about them until August. I was in a Zoom meeting with other Board Members and staff from Co-ops around New England, sharing ideas and information. I asked if other Co-ops had thought about the effects and amounts that credit card companies had collected from us and other retailers. We all began to discuss what we knew, and began to realize that paying these fees was largely optional, if our consumers were aware of the fees.

Banks and credit card companies collect “swipe fees” – usually around 2.25% of the transaction. That amount is shared mostly with Visa or Mastercard, with some going to the bank issuing the card, and occasionally some going to the consumer (by an increased swipe fee) in the form of “points” or other rewards. Swipe fees are set by Visa and Mastercard. (this is from NPR’s Up First newsletter, 9/26/23)

At our Co-op, the Owners have a perk called an Owner Tab which is the reverse of a charge account. An Owner can make a deposit on their Tab with a check or cash, to by-pass the swipe fees, and then buy whatever they are getting by spending what they have on deposit. I try to put on my Tab chunks of cash – $150 or more at a time – so that when I want to grab lunch from the hot bar or café I don’t use my credit card.

Nationwide, since 2020, the amount retailers pay in fees has increased by 50%, according to Doug Cantor of Merchants Payments Coalition, a lobbying group seeking to reduce these fees. The Co-op has informed consumers that we like to make choices about the products and foods that we buy. We read labels.

I asked Jessica Bosworth, our GM, for the gross sales amount and attendant credit card fees for the last full quarters – October 1, 2022 through September 30, 2023. During that time the Co-op has had gross income of $13,140,838. Attached to that gross income are $211,949 in swipe fees. I want to include, though, a thought about this from Devorah Sawyer, the editor of the Scoop and Marketing Manager for the Co-op:

Though it is thousands of dollars per quarter, and not paying that to the credit card companies would be awesome, I do also want to add that as far as credit card fees goes this is a healthy number (the average range is 1.5%-3.5%, and we're steady at 1%) and that's likely due to the number of people who use their Tabs or pay some other non-card way. I think that illustrates that Tabs do help.

So we, the informed consumers, can make choices. The more we support the Co-op and other local businesses with reducing the fees paid to credit card companies and banks, the better for our local businesses. If you aren’t yet an Owner, join us and activate your Owner Tab. If you are already an Owner, please consider using your Owner Tab, or cash or check, to pay for your purchases. This is one cost of doing business that we all can work together to reduce.

From The Board President

by Phyllis Webb

As the first few snowflakes begin to collect on the ground and the lights of the holidays burn brightly both inside and outside of our neighbors homes, it feels like the right time to slow the pace, reflect on family, friends and our amazing community! Where did 2023 go?

With my Co-op hat on, looking back on 2023, I feel so grateful to be closely connected to the Berkshire Food Co-op. I feel connected to the people who are stocking the shelves, resetting displays, offering knowledge and quality products in wellness, greeting you upstairs in The Attic, prepping and cooking to fill the hot bar, making tasty lattes, spreading the word, sweeping and cleaning, hiding the pig to delight the children (and me - I get such a kick out of finding it too). Also to those who are researching products that fit our Ends, to be the trusted source of healthful food, well curated goods and creating a welcoming space to gather for all. We are so fortunate to have the Co-op in our backyard. More than a grocery store, we are a grand community! Please take a moment to recognize and thank these hardworking people who take pride in their work to provide you with the best shopping experience – they are our Co-op family!

At home, I welcome the coziness of shorter days. My fingers are crossed for some good ole fashioned snowstorms. I’m looking forward to a staycation to kick off the year – time to clean out closets and cabinets, time to organize, reduce and recycle as well as sort through the pantry and re-stock with Co-op favorites.

Need to expand on your daily meal prep?

For breakfast, my family loves ALL flavors of Soupcon local granola in the bulk aisle and in jars in the cereal aisle. It’s made right here in GB and delish with some oat milk and just a dash of Elmhurst Cashew Milk, topped with organic banana slices fresh from the produce section.

A hot cup of Tulsi Immune Active Tea (I swear by this stuff) is wonderful. All the Tulsi Teas are wonderful, but this tea stands out for me.

For lunch, nothing beats the hot bar's fresh daily soups. Comfort food for the soul and what ails you. I also highly recommend the Flag Rock with turkey sandwich from the cafe – it is the best!

And for dinner, we just made this recipe. It was nutritious comfort food at its best! Everything you need will be at the Co-op.

From the Moosewood Low-Fat Favorite Cookbook:

Ukrainian Beet & Bean Stew

• 2 cups sliced onions

• 1/2 cup chopped celery

• 3 cups water

• 3 cups sliced cabbage

• 1 cup sliced carrots

• 3 cups chopped potatoes

• 4 cups peeled & cubed raw beets (5 or 6 medium beets)

• 1 28 oz can whole tomatoes, chopped

• 2 tsp. caraway seeds

• 2 tbsp. white or cider vinegar

• 1/2 tsp. salt

• 1 15 oz can kidney beans, drained (or bulk dried and soaked overnight)

• 1 tbsp. dried dill

• black pepper to taste

In a large pot with oil, cook the onions and celery until browned. 

Add 1 cup of water, cover, lower heat, and simmer for 5 min. 

Add cabbage and carrots, stir, simmer, covered, for 5 minutes. 

Add remaining 2 cups of water, potatoes, beets, tomatoes, caraway seeds, vinegar, and salt. Bring to a boil, lower heat, cover, and simmer for 35 min, until beets are tender. Add beans & dill. 

Once thoroughly heated through, add pepper. Serve topped with scallions and a dollop of plain yogurt.

So. damn. tasty. Make it, eat it. Thank you Moosewood!

We like to serve this with Against the Grain gluten free baguettes and a mixed local greens salad topped with fresh pomegranate seeds (the poms this year, in produce, have been stellar!) and pepitas!

Enjoy, and see you in the aisles.

Annual Meeting 2023

Take a look at the wonderful event we shared in October.

Were you at the Annual Meeting and want to look over Jessica’s presentation again? Did you miss it but want to see what we talked about? Take a look at the slides below!

From the Desk of our General Manager

by Jessica Bosworth - General Manager

Welcome to the return issue of the Scoop! An entire year has passed since the last edition, and our team has accomplished many things. I have a couple of highlights to share, including something that will delight your taste buds: Todd Ranolde’s notable soup program. 

Todd is a wizard in the kitchen, conjuring up the most savory soup creations you’ve ever tasted. And what’s even more heartwarming is his dedication to giving back to the local community. Every week, Todd donates one of his wonderful soups to the Sheffield Senior Center, spreading warmth and nourishment to his hometown. It’s not just about the delicious food– it’s about serving those who need it most. This was an initiative solely of his own doing, and the Co-op is really proud to be a part of it.

Todd takes extreme pride in his craft and is very conscientious of ingredients, both in quality and simplicity. All of his soups are made fresh from scratch, starting with a combination of mirepoix, stock, salt & pepper. Oftentimes, I will get a preliminary taste of his latest vegan offering, in return for honest feedback. If I’m lucky enough, I’ll get a quart to take home for dinner– if it lasts that long!

Have you been tasting all of the new (and well-loved) varieties of soup that are offered on our Hot Bar daily? If not, I encourage you to stop in for some, and definitely bring some home for later. You will be pleased! If you have a recipe that you would like to share for us to consider in our rotation, send it to us in an email: community@berkshire.coop.

On the second floor of our building, above the Co-op, we’ve created a hidden (almost too hidden) gem– The Attic. It’s our sustainable kitchen and home goods shop, which first opened its doors in April and has been thriving ever since. If you’re passionate about eco-friendly living and trendy home decor, you’ll adore The Attic. 

Our goal is to offer, and continually refine, a curated collection of environmentally conscious products, ranging from kitchenware and home accessories to beautifully crafted local items. Not to mention fun and unique gift items for everyone on your list. We know that it’s not always convenient to make the trip upstairs, but we would love for you to experience all of our passion and hard work! Any of our staff would be happy to show you the way if you don’t know where it is—tell your friends it’s there! The best way we can make sure the Attic isn’t going anywhere is by increasing traffic upstairs.

Plans are underway for a complete refresh of The Attic as we enter into the new season. We have moved out some of our old inventory (did you get to our Tent Sale on Labor Day weekend? If not, you missed out! But don’t worry, we’ll do it again next year) to make way for fresh new items. Follow us on social media to catch the highlights of some of our favorite goods. 

Imagine a co-working space where you can be productive in a calming environment, savor some mouthwatering treats, and enjoy an inspiring view all in one place. Well, that vision is about to become a reality up above our Co-op. We’re exploring an exciting plan to transform our additional upstairs area (lovingly referred to as the Community Room) into a co-working office space. If you haven’t yet attended an event in our community room (or peeked through those giant windows), I’ll tell you a little about it. This open space overlooks a stunning vista of the Berkshire landscape that will surely ignite your creativity. It’s close to the elevator, so it’s very accessible. And the space is huge! It covers about the same footprint as our entire front seating and register areas.

We currently have two local artists painting a mural on the east-facing wall of the Community Room, a collaboration between the Co-op and Railroad Street Youth Project (RSYP). They have been working independently on their collaborative design since June. You really can’t miss it, but if you haven’t noticed it yet, take a look up into the second floor windows as you walk from the parking lot!

Curious about the development of this fantastic space? We’ll be sharing updates as planning progresses further. We’re also interested to hear your thoughts about how best we can serve the community with the addition of this co-working office. Send us an email if you have ideas.

I’m quite looking forward to autumn– cooler nights for sleeping and stunning colors to feast my eyes upon during my long gravel bike rides. Equally as anticipated are the arrivals of winter squashes, hearty greens, and local apples. Did you know that because of the intense weather this season, especially the flooding, unfortunately many of our regional apple producers lost much of their crops? Since many you-pick opportunities won’t happen this year, come by the Co-op to get your hands on what’s available.

Farewell for now, and catch you in the store!

General Manager Jessica Bosworth

What’s your Definition of Healthy?

by Kailyn Reilly - Center Store Assistant Manager

My coworker Mark, from the Wellness Department, and I had the pleasure of going to NCG’s Convergence conference this past August. Between information about specific brands, our Co-op deals programs, and even just about our fellow cooperators, there was never a moment that we were not learning something. Business aside, I would love to talk about one of my favorite sessions at the conference: “Dissecting the Definition of Healthy” presented by Gabby Davis. 

Photo caption: Mark & Kailyn, center, and some other co-operators sit around a table at one of the many educational workshops at NCG’s Convergence conference in Minneapolis. These sessions are led by experienced educators from all over the country with years of dedicated, specific experience relevant to issues and puzzles many co-ops work through.

If someone were to ask you, “What’s the definition of healthy?” what would you say? Fruits, veggies, exercise, etc.? That can be considered “healthy”, but aren’t we always saying that every body is different? So wouldn’t that mean one body would need different foods and such compared to another body? Ding Ding Ding! Yes, that’s exactly what it means.

So we looked at a bunch of anonymous stories from other people, mostly employees from other co-ops. They were extremely eye-opening. You know why? So. Many. People. Still. Feel. Judged. In. Co-ops. Yes, we’re extremely inclusive, don’t get me wrong, especially our own beloved Co-op, but there’s still judgment no matter where you go. People are judged for what they eat, for where they shop, how they feed and raise their children, etc. It makes sense that because we are a natural food store, we try really hard to sell products that contain only the most natural ingredients. But do you know what healthy ACTUALLY is? Giving your body what it needs– whether it’s for your physical well-being, your mental well-being, or your cultural well-being, your body knows what it needs. If you’ve had a long and mentally draining day and you want a brownie, eat a frickin’ brownie if your mental health needs it. If you don’t want to go for that run today because you’re tired and sore from yesterday’s workout, that’s okay too, your body needs rest. I think a big thing that we forget to do as adults is to listen to our bodies. Obviously, moderation is still important, but, there are people going through chemotherapy who have been prescribed high-fat, high-calorie diets to help them gain weight– you literally never know what another person needs in their diet, nor do we need to know. It’s actually none of our business. 

I guess the message I’m trying to put out there is that even though we take pride in our inclusivity and judgment-free zone, we’re not perfect. No one is! We are always learning and we’re always trying to improve ourselves as a co-op and as members of our community. Fortunately, I feel that our co-op doesn’t have as much judgment, and I’m proud of us for that; but again, we’re not perfect. Let’s work on that together!

What I want to ask of us as a community is try to take a second before judging another person for what they’re eating, buying, or even doing. We all know how much rising food prices has affected everyone– some more than others– but we’re all just trying to make ends meet and if that involves shopping at a conventional grocery store and buying conventional products over natural/organic products, so be it. It’s what you or your family needs right now. I do it– groceries are so. damn. expensive. So let’s not judge; let’s try to be more forgiving of one another and sensitive to the things we may never know or understand about others’ lives. We can be even more inclusive and supportive of every shopper, coworker, friend, and even stranger we cross paths with.

P.S. Eat that brownie. It’s okay, I promise.

*Cover photo by Katie Law, Wild Oats Market