From the General Manager:

As the winter chill fades away, our Co-op welcomes the gentle arrival of spring's bounty. It's a time of subtle transition, marked by the arrival of fresh produce that whispers promises of renewal and nourishment.

Let's take a moment to appreciate some of the simple joys gracing our shelves during this season.

First, there's asparagus, with its tender spears and delicate flavor. It's a versatile veggie, rich in folate and fiber. Try roasting it with a touch of olive oil and sea salt for an easy yet satisfying side.

Then there's spinach, a classic green that's packed with vitamins and minerals. Whether tossed into salads or added to omelets, it adds a nutritious punch to any dish.

Peas, both fresh and frozen, bring a sweet crunch to spring meals. They're packed with protein and fiber, making them a wholesome addition to soups or salads.

Radishes offer a refreshing bite, perfect for snacking or adding to salads. They're rich in antioxidants and vitamin C, adding a pop of color to your plate.

And let's not forget rhubarb, with its tart tang and vibrant hue. It's ideal for desserts like pies or compotes, especially when paired with sweet fruits like strawberries.

Now, onto a simple spring recipe: kale pesto. It's easy to make and oh-so-delicious. Just blend kale with lemon juice, walnuts, nutritional yeast, salt, and a bit of water for a flavorful sauce that's perfect for pasta or sandwiches.

So, as you browse our Co-op, let the gentle arrival of spring produce inspire your culinary creations. Whether you're a seasoned chef or a kitchen novice, there's something here for everyone.

Happy cooking, and may your spring be filled with warmth and flavor!

Greatest of All Time

Each month, the Management Team at the Co-op chooses a GOAT. Get it? Like greatest-of-all-time, but also like our mascot Cooper the Goat! The GOAT is our version of employee of the month. Anyone at the store can nominate a fellow employee, and then the Management Team votes for the winner. Each month's GOAT receives a $100 gift card to any local business as their prize! It's a huge deal!

Check out who won GOAT since the last issue of the Scoop came out:

Scott G.

Grocery Team Member

Scott was chosen as the GOAT for stepping up on so many levels, taking on more responsibility with PIC coverage, always volunteering when someone needs help, and generally having a great attitude all the time.

January 2024

Rusty E.

Grocery Buyer

Rusty is always very responsive to walkie calls at all times. He's immediately on it when there is a cleanup, grabs carts, and opens the Attic when the customer service department needs a hand. He has strong customer service skills and if he doesn't know he'll ask around. Rusty was chosen as the GOAT for these reasons.

February 2024

Sean N.

Fresh Foods Team Member

For working so well with the most recent new hire, for never backing down from a challenge, for always being the first to volunteer to help coworkers out with projects, and for being a rock in the kitchen, Sean N was chosen as the GOAT!

March 2024

Raising Healthy Eaters

by Jenny Brizzi, Wellness Buyer

Raising your offspring to be healthy eaters turns out to be a bit more complex than just buying organic kale.

Back when I was an expectant mom, and long before, I vowed I’d feed my babies-to-be only home-made, puréed, organic fruits and vegetables. But with the chaos of being a new parent, that was soon supplemented and then replaced with quicker things, my good intentions lost to the hectic reality of day-to-day life as a parent of small children. And as they’ve grown into teenagers, and now 20-somethings, with every year that has gone by, I’ve controlled less and less of what they eat.

Long after they’ve stopped cooking us dinner, our parents’ influence lingers. When I was a kid, we shopped in natural foods stores like the Co-op. In the 1970s there was a tiny co-op in my hometown of Putney, VT, and later another much bigger one in Brattleboro. My dad had a huge organic garden in the backyard and my parents fed my sisters and me plenty of healthy international meals. Yes, there was the occasional TV dinner or fast food burger, but the bulk of our diet was nutritious, locally-sourced, and full of variety. I was a lucky kid. And great-tasting food based on natural ingredients is the kind of food that I still crave and choose to cook most of the time.

We really only control what our kids eat for a relatively short portion of their lives. After that it’s up to them. So if we can instill in them a love and respect for food and for themselves and others, then we’re doing really well.

As consumers, we’re seeking out organic foods more and more, with national sales skyrocketing, supermarket chains expanding their organic produce sections, and farms new and old deciding to go organic. We’re learning that when we buy natural foods that are free of hormones, antibiotics, GMOs, chemical pesticides, and other toxins, that what we put in our bodies will be as nutritious and harmless as possible.

Buying organic can be tough on the family budget, but there are ways to make that impact less severe. Even if you can only afford to purchase it a third of the time, that’s healthier than none of the time. Also, often the older a fruit or vegetable is, the less nutritious, so sometimes fresh and local foods raised or grown according to organic principles, even if not certified, can be a great alternative to organic produce that has traveled from across the country or overseas.

For some foods, that organic designation is more crucial than for others. Certain items are more heavily sprayed with pesticides and should be bought organic whenever possible. Called “The Dirty Dozen” by the Environmental Working Group, the 2023 list included peaches, pears, nectarines, apples, strawberries, blueberries, cherries, grapes, green beans, spinach, kale/collards/mustard greens, and sweet bell and hot peppers. A search online for “Clean 15” offers a list of those veggies and fruits for which selecting organic isn’t as crucial.

Grass-fed, organically raised meats and poultry are much more nutritious, tastier, and humanely raised than the mass-market versions, but can be more expensive. One way to get around that is to serve meat-centric meals less often, and when you do, make portions smaller, with plenty of non-meat options or sides to fill bellies.

Another challenge to healthy family eating is time, and sometimes dinner just has to be something out of a box in the car on the way to a game or rehearsal. So cook when you can, but make extra and freeze it for meals on busy nights to have something yummier and more economical than processed frozen dinners.

Encourage the kids to help – even if that help is slow and sloppy in the beginning. Spark that interest in the growing, selection, and preparation of foods, an interest you hope will carry them healthily and happily into adulthood.

When I was a healthy eating educator at Mother Earth’s Storehouse’s three stores in New York a few years back, I’d feel a bit hypocritical when I taught customers how to make healthy eating easier and integrate it into their lives. I’d think about my then teens, who may have at that very moment been grabbing pizza or other fast foods with friends, food that was likely not low in fat, sodium, or sugar, not locally sourced or sustainably raised or grown, and decidedly not organic. I’d feel bad that what I was touting and what my family was consuming was not in sync at that moment. But then I hoped that for most of the meals they’d eat when I wasn’t there, that I’d had some influence and that most of the time they were making healthy choices.

Now that they’re grown-ups and on their own, I’m proud of them. My 21-year-old son is fitness-oriented and cooks himself lean and healthy meals, and my 22-year-old daughter, a pescatarian, also cooks herself and her friends fresh, from-scratch food. It may not be organic but it is nourishing. And I feel like something rubbed off on them, like my parents’ values rubbed off on me, and for that I am grateful.

Common Myths about Food Co-ops

based on an article from grocery.coop

Common Myths about Food Co-ops

For food lovers on the hunt for fresh local produce and healthy, sustainable products, the local food co-op may be a hidden gem. Why hidden, you ask? Many people, including co-op shoppers, are not entirely sure how co-ops work—or how to get involved. Luckily, the most common misconceptions can be cleared up in a snap. Read on to get the real answers to frequently asked questions about food co-ops. You may be surprised by what you find!

Myth #1

I have to be a hippie/liberal/vegetarian/etc. to shop at the co-op.

Fact

Same answer: everyone’s welcome. Liberal or conservative, hippie or yuppie, veggie lover or bacon lover—anyone can shop co-op (that means you!).

Myth #2

I have to pay an annual fee to be a member of the co-op.

Fact

To become an owner of our co-op, you invest a small amount of money in the form of an equity share. We allow you to buy it all at once or over time (but owner benefits start at once). Your share makes you a co-owner of the co-op along with the other owners. If for any reason you decide to leave the co-op, there is a process to get your investment refunded.

Myth #3

I have to be a member to shop at the food co-op.

Fact

Everyone is welcome to shop at nearly all co-ops. Just do your shopping like you would anywhere else. Once you’ve discovered the benefits of co-op shopping, you might want to find out more about the benefits of membership, too.

So even if you only shop at the co-op once a month, the benefits are likely to exceed your investment, and you’ll get to play a part in a vibrant community resource.

Myth #4

There’s no reason to become an owner if I can shop at the co-op for free.

Fact

While co-ops welcome everyone to shop, there are definite benefits to becoming an owner.

For instance, owners can vote in co-op issues, so they get a say in how the co-op works and where it spends its money. And speaking of money, when the co-op turns a profit, owners may be eligible for a patronage refund in proportion to their purchases. There’s also a host of other owner benefits (like owner-only deals, a monthly owner discount, our Buying Club, etc).

Myth #5

Being a co-op owner means I have to join the board (or work part-time at the co-op, or do something else I’m not really sure I want to do).

Fact

All you really have to do is enjoy shopping at the co-op! Sure, you can run for the board or participate in co-op events if you like, but your level of participation is always entirely up to you.

Myth #6

The co-op is more expensive than other grocery stores.

Fact

For the most part, our groceries are the same price or cheaper than the same item in a different store in town. Our produce, for example, is consistently at least $1 cheaper than organic produce with our competitor.

Sure, you'll find things that cost more here than similar items at a conventional grocery store, but that'e because our products are higher quality than theirs.

But there are a few ways to make shopping with us more affordable! First, you can sign up for our Community Discount, a flat 10% off most things every day. Second, look for the purple shelf tags to find our budget-friendly items. They're just as good, just a little more affordable. Third, buy in bulk! Learn more about that on page 12.

Why Cooperative Grocery Stores Matter: A Shopper's Guide to Making a Difference

Why Cooperative Grocery Stores Matter: A Shopper's Guide to Making a Difference

Have you ever thought about the impact your grocery shopping could have beyond just filling up your pantry? As you stroll through the aisles during your weekly shopping trip, you might not realize that where you choose to shop can actually make a significant difference in your community and beyond. That's where cooperative grocery stores come into play.

Cooperative grocery stores, or co-ops, are more than just places to buy food. They are community-owned businesses that prioritize people over profit. But why should you consider shopping at a co-op over a conventional grocery store or regional chain? Let's dive into the reasons why cooperative grocery stores matter and why they might just become your new favorite shopping destination.

Community Connection: One of the most distinctive features of cooperative grocery stores is their ownership structure. Walk into a co-op and you'll immediately sense the difference. It's not just a place to buy food; it's a hub where neighbors gather, share stories, and build relationships. Unlike conventional stores that are privately owned or owned by distant corporations, co-ops are owned and governed by the very people who shop there. At Berkshire Food Co-op, for instance, you're not just another face in the crowd – you're part of a tight-knit community where everyone knows your name.

Local Focus: Ever wonder where your food comes from? Co-ops put a premium on sourcing locally whenever possible. That means fresher produce, a reduced carbon footprint, and supporting small-scale farmers in your own backyard. By choosing to shop at a co-op, you're investing in the sustainability of local agriculture and strengthening the connections between producers and consumers. Plus, with an emphasis on organic and sustainably sourced products, you can feel good about what you're putting in your shopping cart and your body. 

Empowerment: As an owner of a co-op, you have a say in how things are run. That's right – you're not just a passive consumer; you're an active participant in shaping the future of your community. From voting on board members to suggesting new products, cooperatives empower their owners to have a voice in the decision-making process.

Ethical Practices: Ever heard of fair trade? How about worker-owned cooperatives? These are just a couple of examples of the ethical practices championed by cooperative grocery stores. By prioritizing fair wages, sustainable practices, and social responsibility, co-ops are paving the way for a more equitable food system. Unlike many conventional grocery stores that prioritize profits above all else, co-ops are guided by a set of values that prioritize people, planet, and community.

Accessible to All: Here's the best part – anyone can shop at our co-op, whether you're an owner or not. That means you can get a taste for what we do here and why, before deciding if you’ll join. At Berkshire Food Co-op, we welcome everyone with open arms, because we believe that good food should be accessible to all, regardless of income or background.

So, the next time you're stocking up on groceries, why not give Berkshire Food Co-op a try? Not only will you be supporting your community, but you'll also be part of a movement that's changing the way we think about food and shopping. After all, when we come together, we have the power to create a brighter, more sustainable future for generations to come.

Low Key BFC Date Night

by Anna Sawyer, Café Assistant Manager

No need to spend days planning a date night when you have the Berkshire Food Co-op at your disposal! You can find everything you need in one place. Start your perfect evening by heading to the cheese case for a pre-built BFC Charcuterie Board, then swing by the deli just 3 feet away to order some sliced-to-order Applegate Genoa Salami. Grab your favorite crackers (my wife and I like the Asturi Bruschettini or Firehook crackers), then circle back for your sliced salami. Next, cruise down aisle 4 for your favorite jam. Don't forget to pick up a bottle of wine or chat with Stephen for a recommendation! You could also grab some TNT Bitters Co. Aromatic Citrus bitters to mix with ginger ale (our favorite), or pick your go-to from the non-alcoholic section. For dessert, try some house-made BFC chocolate truffles, macarons, or just grab some whipped cream to put over fresh-cut fruit! Now just settle in to watch your favorite movie or binge a TV show, savor your charcuterie dinner, and cherish the company of your loved one. Easy!

The Wild World of Fermented Foods

by Maddie Elling, Owner, Hosta Hill

The Wild World of Fermented Foods

Whether you are new to fermentation or have been making your own beer and sourdough, you may not realize how plentiful are the benefits of fermented foods! It’s not just great to have a preservation method that keeps your food from going bad while adding to the complexity of its flavor. There are health benefits too.

What is fermentation?

Let’s begin at the beginning. Food preservation practices date to prehistoric times, and among the oldest methods of preservation is fermentation. During fermentation, bacteria and other microorganisms convert starches and sugars in vegetables to lactic acid, and that acid works as a natural preservative. 

Fermentation has been used for thousands of years to keep vegetables from going bad. For example, the fermented superfood we call sauerkraut actually originated in China, where cabbage was fermented with rice wine 2,000 years ago to preserve it for the winter. 

There are thousands of different fermented foods enjoyed around the world. Traditional foods like sauerkraut (usually associated with German cuisine) and kimchi, a beloved traditional Korean dish, are becoming much more common and easy to access in the United States. Yogurt is a familiar fermented food found in its own dedicated aisle at the supermarket. And drinks like kombucha and kefir are becoming popular as well. All of these 5 fermented foods are chock-full of benefits because they are all full of live microorganisms.

Gut-Feeling: the benefits of fermented foods 

According to Dr. David S. Ludwig, a professor of nutrition at Harvard, the digestive tract is populated with 100 trillion bacteria and other microorganisms. A lot of new research is focused on the importance of a healthy gut microbiome.

Why? Because it contributes so much to our health and well-being, including playing a big role in our immune system and keeping damaging inflammation at bay.

And, it’s generally understood that fermented foods can help the gut microbiome by adding to a healthy diversity of microbes in your body. Modern Americans just don’t seem to have the complex gut microbiome of past generations. Partly this may be because of our reliance on processed foods. Other contributing factors may be that we have less access to diverse microbes because of better hygiene, or our higher use of antibiotics that kill good and bad bacteria alike. A huge benefit of fermented food is getting your gut back in balance.

But it’s so important to remember: not all fermented foods are equal. The health benefits of fermented foods are all about those living microorganisms. Beer and sourdough, for example, don’t hold up to foods like yogurt, kimchi, and sauerkraut, which contain living microbes when you eat them. 

Practical benefits of fermented foods

The research is new but fermentation is old. Before there were refrigerators, foods could be preserved through the ancient tradition of fermentation. 

So you could say there’s a real benefit of fermentation in its simple function as a preservative! Goodbye, rotting cabbage on the counter, and hello, crunchy, complex, delicious, and healthful sauerkraut or kimchi! 

Plus let’s not forget that the key ingredient in delicious fermented vegetables is...vegetables. Whether you’re enjoying vitamin-rich veggies or healthful, nutritive yogurt, the benefits of fermented foods are not to be underestimated!

About/update on Hosta Hill:

Hosta Hill is a women owned, Berkshire based business. You may have noticed changes this past year, indeed, this is true! 2023 was a big year for us. The kitchen we operated out of for 5 years went up for sale, we weren’t in a position to purchase the building so sought alternative homes for Hosta Hill. With not many options to accommodate our process we moved to a co-packer who now produces our products using our original recipes. This has been an adjustment with many wins and losses. As the business coasts along we are taking this time to recalibrate after running the business for the past 13 years. We thank you for your enthusiastic support and hope you continue to enjoy our fermented goods!

Meet the Owner Linkage Committee!

On behalf of the Board of Directors, we’d like to introduce ourselves. We’re the Owner-Linkage Committee, a group of Berkshire Food Co-op board members with a special role: fostering two-way communication between the board and you, the Owner community.

Our purpose is to help you become informed about the board’s activities and decisions, and to

encourage your participation and feedback.  

Committees allow the board as a whole to be more nimble, take action, and focus attention on matters that are important to our collective success. 

Your membership goes beyond the experience of shopping at a place that’s a beacon for healthy, local, and organic foods. It gives you a stake in something bigger: a community-owned business that champions sustainability and the health of our local economy.

Here’s how you benefit, and some ways to contribute:

• Enjoy special sale prices with your Owner Deals.

• Gain exclusive access to the Buying Club and save on case purchases.

• Simplify shopping with a Prepaid Owner Tab, our version of a debit card, that helps the Co-op save on hefty credit/debit card transaction fees. 

• Vote in the annual Board elections. 

• Run for a seat on the Board of Directors. 

• Enjoy good food and drink at the Annual Co-op Meeting, while learning about our Co-op’s future.

• Earn Patronage dividends during profitable years, proportional to your spending.

Your engagement and participation fuel our progress and amplify our collective voice. Whether by attending board meetings, exercising your voting rights, or simply shopping with us, you make a difference. Get the most value from your Ownership– engage and participate!

Engagement is key in our democratic governance. We invite you to join us at our board meetings, open to all Co-op Owners. It’s your opportunity to participate, learn, and contribute to the direction of our Co-op. Mark your calendars:

• March 27, 2024

• April 24, 2024

• May 22, 2024

• June 26, 2024

• July 24, 2024

• August 28. 2024

• September 25, 2024

• Annual Meeting, October 25, 2024

As always, if you’re not an Owner but all of this intrigues you, feel free to talk to us about joining! Any staff member would be happy to help, or reach out to us for more information.

Warmly,

Katarina Samora, Leah Holzel, Steve Browning, and Kitty Kiefer 

The Owner-Linkage Committee

Old Recipe, New Spin

Mushroom Soup

by Donna Fenn, Publisher, Edible Berkshires

My mother passed away last November and I am still in the process of sorting through the artifacts of her life. I find myself surrounded by mountains of old knitting patterns, family photographs, and recipe cards in her handwriting; it’s equally sad and sweet. I frequently find little gems, such as a book of essays and recipes called Old Polish Traditions in the Kitchen and at the Table by Maria Lemnis and Henryk Vitry (my mom was Wladyslawa Szewczuk before she was Virginia Fenn!). Mushrooms are a big part of Polish culinary tradition and the book contains a mushroom soup recipe (with noodles) that would typically be served at Christmas Eve dinner (Wigilia). But spring is mushroom season, so I thought I’d put my own seasonal spin on this little recipe. I know my mom would have loved it!

Ingredients

• 4 tbsp unsalted butter

• 1 sweet onion, chopped

• 1 – 1.25 pounds fresh assorted mushrooms 

• Juice of one lemon

• 1 tbsp fresh thyme

• 4 tbsp flour

• Salt and pepper to taste

• 1 qt low-sodium vegetable stock

• 2 tbsp sour cream

• 2 tsp sweet miso (optional)

Instructions:

1. Melt the butter over medium heat in a large pot. Add onions and season with salt and pepper to taste, cooking until they are slightly softened. 

2. Add the mushrooms, thyme, and lemon juice and mix well. I used lion’s mane, shitake, and button mushrooms from the Co-op, but it’s fine to use whatever is available. Cover the pot and cook on low heat for 15 minutes. 

3. Add the flour and stir until it’s fully incorporated. Add the stock, bring to a simmer, and cook on low for about 10 minutes. 

4. Scoop a bit of stock out of the pot into a small bowl, whisk in the miso, and add it to the soup. Stir in the sour cream and cook just until fully heated. Adjust seasoning, adding more salt and pepper if desired. 

5. Using a food processor or an immersion blender,  process the soup to your desired consistency (I like it with some texture, but you can also fully puree it). 

6. Enjoy! 

Donna Fenn, a Housatonic girl, is the publisher and editor of Edible Berkshires magazine

Easy Weeknight Hummus Bowl

by Anna Sawyer, Café Assistant Manager

In the whirlwind of modern life, finding time to prepare a wholesome meal that is both quick and satisfying can feel like a daunting task. Yet, it's precisely during these hectic moments that we crave nourishment the most. Enter the Easy Weeknight Hummus Bowl – a simple creation that perfectly balances convenience with flavor, providing a delightful solution for busy evenings. And the best part – it’s fully customizable! Use what you have or what you crave! 

The beauty of the Easy Weeknight Hummus Bowl lies in its simplicity and versatility. By layering creamy hummus and tangy Labneh as the base, you create a harmonious blend of flavors that serve as a canvas for an array of fresh ingredients. Each component contributes its unique essence to the dish. Adding some of the BFC Chickpea Salad provides a hearty boost of protein and fiber, making this bowl not only delicious but also nourishing.

The next time you find yourself strapped for time on a weeknight, consider whipping up this delightful hummus bowl. Here’s how my wife and I do it.

Ingredients:

• BFC house-made Hummus

• Labneh

• Diced cucumbers

• Diced tomatoes

• Kalamata Olives

• BFC house-made Chickpea Salad

• Crumbled Feta cheese

• Olive oil, for drizzling

• Za'atar and flaky salt, to taste

• Pita or pita chips, for serving

Instructions:

1. Begin by selecting your favorite bowl and loading the bottom with BFC Hummus

2. Next to that, spread a generous layer of Labneh

3. Arrange your cucumbers, tomatoes, and olives on top of the hummus and Labneh

4. Spoon a portion of BFC Chickpea Salad onto the bowl

5. Crumble feta cheese over the salad

6. Drizzle olive oil across the ingredients

7. Sprinkle it with za'atar and flaky salt for added flavor

8. Serve with your preferred choice of pita or pita chips for a satisfying crunch

Buying Club: What is it and how does it work?

Buying Club; what is it and how does it work? 

The Buying Club is a benefit exclusive to Owners and is worth taking advantage of. It allows us Owners to have a price break when buying cases of products we use all the time (spaghetti sauce, salad dressings, soups, etc.). The grocery catalogs and paper forms are right at the counter in the Café seating area – as you come in from the grocery cart storage area, the stuff you are looking for is exactly on the left, under the art gallery wall. I will speak from my experience, and I can show you a blank order form so we can see how the details are handled. 

I have done orders from two of our distributors – UNFI (United Natural Foods, Inc.) and CHEX. We are able to order from any distributor whose name appears on a shelf tag, but keep in mind that not every distributor delivers weekly. UNFI does deliver weekly 49 weeks out of the year – some holidays mess with schedules.

From our distributors, Owners are able to order cases of items and the prices we receive are between 10% and 30% off the shelf price. Prices from our distributors fluctuate and sometimes items are placed on promotional pricing by the distributor. The Co-op does not want to lose money on our Buying Club orders, but because of pricing changes the Co-op cannot promise a constant discount from the shelf price. Common distributors include UNFI, Frontier, CHEX and KeHe.

Take a look at this photo of a shelf tag for Annie's Organic Goddess Dressing – in the lower right-hand corner of that label is the distributor information – in this instance UNFI. My daughter and I like a certain salad dressing so I buy a case and she and I divide the bottles according to need. I also buy soups by the case for quick dinners when I come home hungry.

It is possible to buy wellness items, meat and produce through Buying Club also – just talk to the Managers of those departments. Bring them a Buying Club Order Form with all your personal information filled out, a key piece of info being the last four numbers of your Owner number. Remember, this benefit is for Owners only. Please try to come into Wellness to discuss and place orders between 10:30 AM and 4:30 PM when there are more people staffing the departments. With Wellness, you need to order 3 or 4 of an item – usually not a full case. The Produce staff come in early and leave earlier, so mornings are best for them. Meat’s best time is morning and middle of the day.

When your grocery order form is filled out, put it in the front of the file box near the distributor catalogs, labeled “new orders”. Then as your order is filled and tracked – primarily by Jeremy – you will be called or emailed when the order is in the store for you to pick up. For grocery, your order form will be filed alphabetically in the file holder – so when you come into the store, pick up the form from the folder matching your last name. As you check out, hand the form to your cashier and they will have the box(es) brought up to you during checkout and you will pay then. Meat, produce and wellness departments will contact you directly, with instructions about how to retrieve your stuff from each department. You will always pay as part of the check-out process.

Our website has a little information about Buying Club, as well as a UNFI catalog and an email address for you to use. But I would encourage you to start by coming into the store to place your first order.

Onward!

Kitty Kiefer, Board Member

From the Board President:

Welcome Spring! A time for renewal!

Longer days, warmer temperatures, purple crocus blooming in the garden and….new offerings at our Co-op! 

• Have you noticed the new smoothie menu in the cafe? I have sampled 2 so far and I highly recommend the Pineapple Paradise (it’s cool and refreshing, healthy and tasty!) and the Banana Split (it’s simply deeeeelish! A total treat!). I’m looking forward to trying out the new sandwich menu too!

• Check out the new house made salad dressing and flavored cream cheese (scallion is a favorite!) in the refrigerated case across from the hot bar, all made fresh in our kitchen.

• Take the night off from cooking and bring home the new Berkshire Food Co-op Meal Kits. They’re thoughtfully assembled kits you can take home for easy cooking without too many steps. Enough to feed at least 4 for just $29.99!

• Or check out the Hot Bar for dinner! Pack up a container of freshly made soup, serve with a salad and voila, an easy dinner is served!

Looking forward, this is what we have coming down the road:

• Produce Manager Mark shared that spring and summer will bring in more locally grown produce than ever. When the sun shines, look for produce bins outside creating a farmer’s market vibe! You can also sense a case of spring fever as he pointed out the new High Mowing seed display that greets you at the door! Ready-set-plant!

• Wait! There’s more! In the next couple of weeks, the bulk department will be getting a refresh with the addition of more personal and home products. You will have more choices for reusable containers so we can all make a difference helping to reduce plastic and individual packaging.

And finally from the Board room:

• The Board of Directors has been busy working together to help our GM, Jessica, navigate the challenges of a small business, ever increasing food costs, staffing shortages, how to best engage with our 5,500+ Owners and all shoppers, etc. We want to make the Co-op your place to shop!

Don’t hesitate to reach out and let us know how we can better serve you!

Thank you for shopping, and see you in the aisles!

Phyllis Webb