Serving Up Vermont

Monday, November 7, 2016
By Sarah Bhimani, Outreach & Education Manager

Dosa is a thin pancake-like bread made from a fermented batter of, traditionally, rice and lentils.  It is commonly found served along South Indian dishes, however, since it’s gluten-free, it makes a great substitute for wraps or crepes as well.  It can also be made with other types of legumes, such as red lentils, split peas, and chickpeas, and you can use either white or brown rice.

Thursday, October 27, 2016
By Sarah Bhimani, Outreach & Education Manager

We’ve received questions about avocados recently, specifically surrounding supply and price.  Turns out, there are multiple factors affecting our supply and pricing of avocados.  Below is more information about the state of the avocado market and what it means for us and our customers.

Tuesday, October 25, 2016
By Sarah Bhimani, Outreach & Education Manager

We are a week away from Halloween – do you have a game plan for what you’ll be handing out at your door?  If you are interested in finding alternative no-sugar or low-sugar options, here are some of our suggestions:

Monday, October 10, 2016
By Sarah Bhimani, Outreach & Education Manager

Halloween is coming up fast, and right behind it is Thanksgiving and the holidays, which means we’re entering the season of sugar, sugar, and more sugar at our fingertips.  From Halloween candy, cider doughnuts, and your co-worker’s holiday cookies, there are a lot of temptations out there.  Other than swearing off sweets for the next three months, there may be a way to make it through without overdoing it on the refined sugar, but still enjoying the desserts of the season.

Wednesday, September 14, 2016
By Sarah Bhimani, Outreach & Education Manager

In case you missed it, the FDA released a new nutrition label design at the end of May.  These changes will be rolled out on packages over the next two years and should be in place by July 2018. This is the first update to the nutrition label in the past 20 years!

Monday, September 5, 2016
By Meredith Knowles, Outreach and Education Coordinator

Every month, I lead a Pennywise Pantry tour around the Co-op to highlight cost effective food shopping strategies. (If you haven’t done one yet, you can check our event schedule here.) Cooking from home and cooking from scratch are the most cost-effective (and nutritious!) ways to eat. Planning and prepping meals can be the most time intensive, so keeping a stocked pantry makes eating from home even faster than ordering take-out. Here are a few of my tips for building up a pantry without breaking the bank.

Monday, August 29, 2016
By Sarah Bhimani, Outreach & Education Manager

Many of you are probably familiar with probiotics – the friendly bacteria in our gut that help our digestive system function properly.  Probiotics are found in fermented foods, like yogurt, cheese, sauerkraut, kimchi, and sourdough bread.  But have you heard of prebiotics?

Thursday, August 18, 2016
By Sarah Bhimani, Outreach & Education Manager

Let’s have some sweet talk…about local honey!  Every season, you may notice our beautiful endcap highlighting all of our local honey vendors. Even year round, our local honey selection is phenomenal. We work hard to support local honey producers, and we are committed to sharing information about each vendor with customers. We even have one staff member who is dedicated to working with local honey producers to make sure we’re offering high quality honey in a variety of sizes in addition to in what we offer in bulk.

Wednesday, August 10, 2016
By Sarah Bhimani, Outreach & Education Manager

In 2010, New Farms for New Americans (NFNA), a program of Association of Africans Living in Vermont (AALV) started recruiting farmers and gardeners into their agriculture program with the help of a Refugee Agriculture Partnership Program (RAPP) grant from the Office of Refugee Resettlement. The grant was meant to help connect refugee and immigrant farmers to land, resources, and education related to business development for small-scale farming and markets.  The goals of this grant helped launch the Burundian Farmers Co-op.

Wednesday, August 3, 2016
By Sarah Bhimani, Outreach & Education Manager

Did you know that the bananas you typically see at any grocery store in the US are all genetically the same? The variety of banana that has become what we now think of as “the banana” is the Cavendish banana.  But the Cavendish hasn’t always been the most popular banana around, and due to a fungal disease, the Cavendish may cease to be our go-to banana in the future.