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

Bitters for Every Course

by Anna Monaco - Founder, TNT Bitters Co.

Most people are most familiar with bitters in one of two ways: for the innumerable health benefits they provide - like helping with digestion, heartburn, headaches, and more - or in cocktails. Though these two ways to be familiar with bitters are excellent options, the third option can be even more exciting: in food!

Bitters are not just the seasoning of the cocktail world or an additive to a glass of seltzer to settle your stomach. Bitters can be added to a number of dishes to make the taste more complex and balanced. Below are recipes for every course (drinks, hors d’oeuvres, salad, entree, and dessert) that all have a little bump of bitter flavor.

So the next time you are looking to try something new in the kitchen, go to your home bar and grab your bitters! 

Cheers!


TNT Bitters’ Fancy hors d’oeuvres

1 baguette, thinly sliced

Olive oil (lots, it’s always more than you think you need for this!)

6-8 oz beef tenderloin

8 oz creme fraiche

6-8 oz prepared horseradish, strained in a dish cloth to remove excess liquid

1/2 teaspoon (or 5-6 shakes) of TNT A Better Name Than Kamikaze Horseradish + Ginger Bitters

Salt and pepper to taste

Drizzle the olive oil over the sliced baguette until all pieces are evenly coated. Sprinkle the bread with salt and pepper. Bake at 350 until golden brown and crunchy. You have now made crostini, one of the most versatile items you can have in your culinary repertoire! 

Get a pan VERY hot on the stove. You can add a drizzle of olive oil if you want but it is not needed. Season the tenderloin with salt and sear on all sides, rotating until all sides are dark brown and have developed a crust. Depending on the doneness you prefer, you can put the seared tenderloin on a pan in the oven for a few minutes to cook through. This dish is best served with the rarest meat you can tolerate!

While the tenderloin is cooling, mix creme fraiche, strained horseradish, and bitters in a bowl and season to taste with salt and pepper. If creme fraiche is not available, you can use sour cream

Slice the beef and place a piece on each crostini. Dollop some of the horseradish cream on top and serve.



TNT Bitters’ Citrus Salad

1 bulb fresh fennel, fronds saved - the part that looks like dill

2 large grapefruit

2 oranges

1 pomelo (or a third grapefruit if unavailable)

1/4 cup TNT Citrus Vinaigrette (recipe follows)

Using a paring knife, slice the top and bottom off of all of the citrus so that the flesh is exposed. Place on one cut end and using the paring knife, peel the skin and white pith away to expose all of the flesh of the fruits.

Turn the fruit on its side and slice 1/4-1/2” thick slices. Set aside.

Cut off the fronds from the fennel bulb. Remove the outer layer or clean thoroughly. Carefully slice thin shavings starting from the frond end. You can use a mandolin if you have one to get even, thin shavings.

Roughly chop the fronds and mix with the sliced citrus

Toss the shaved fennel in the vinaigrette and let sit for 30 minutes. When ready to serve, mix in the citrus/frond mixture.

Note: the fennel can be shaved up to 2 days in advance and stored in an ice bath in the fridge. When serving, remove from the ice bath and let drain on a towel to remove the excess water before tossing with the vinaigrette. The citrus can be sliced up to 3 days in advance and stored in an airtight container in the fridge.

TNT Bitters’ Citrus Vinaigrette

Zest & juice of 1 large orange

Zest & juice of 1 grapefruit

Zest & juice of 1 lime

6-10 Tablespoons olive oil

Salt to taste

1 teaspoon (or 10 shakes) of TNT Pink Mist Smoked Grapefruit Bitters

Splash apple cider vinegar (optional)

Combine all of the zest and half of the juice from each fruit to start. Taste for balance, making sure it’s not too sweet or too acidic for you. Adjust with the remaining half of the juices. Add the bitters. This can be combined in the bowl of a food processor or in a bowl set on a towel. Drizzle in the olive oil slowly at first, then faster once it has emulsified, whisking or blending constantly. Taste and season with salt. If the dressing needs more acid, add the splash of apple cider vinegar. Store in the fridge for up to a week. When using later in the week, remove from the fridge 1 hr before use.




TNT Shredded Chicken Tacos

1 lb boneless chicken (dark works best for this recipe)

1/4 cup taco seasoning (you can make your own if you want with a blend of salt, chili powder, onion powder, garlic powder, cayenne, ground cumin, and ground coriander but you can definitely use a store bought blend too)

1 teaspoon tomato paste

1/4 teaspoon TNT Fire In The Hole Poblano Bitters

1/4 teaspoon TNT Sucker Punch Lime Bitters

2 limes, one juiced, and one cut into wedges

1 cup sour cream

1 cup shredded cheese you prefer

2 cups shredded lettuce

1 cup diced tomatoes

Tortilla shells (corn or flour, warmed or grilled if you desire)

Fresh cilantro for garnish

Diced jalapenos (optional)


Combine the taco seasoning, tomato paste, and bitters in a bowl. Rub over the chicken and let it sit for at least an hour or up to 8 hours covered in the refrigerator. Remove from fridge and sear on all sides until cooked through. As soon as it is cooked, place it in a tupperware or a bowl and cover to keep the juice in. Once cool, shred the chicken and mix with the juices that dripped out as it cooled. The mixture should be wet but not drippy.

While the chicken is cooling, mix the juice of one lime and the sour cream together in a bowl.

Now it’s time for the assembly! Set it all out as a DIY taco bar or plate each taco, adding a little bit of each of the other ingredients in any order you desire. Garnish with fresh cilantro and a lime wedge.

Note: this can be made gluten free and dairy free by using corn tortillas and omitting the dairy products. 




TNT Bitters’ Shortbread Cookies

Basic shortbread cookie dough:

2 sticks salted butter at room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cups all purpose flour

Cream butter and sugar together in a bowl until fluffy. Add vanilla and combine. Slowly add the flour to the butter/sugar mixture until a ball of dough forms. Wrap dough in plastic wrap and place in the fridge to firm up, about half an hour. The dough can be stored in the refrigerator for up to 2 days or frozen for up to 3 months at this point.

When ready to bake the cookies, preheat the oven to 350 and remove the dough from the fridge. Roll out to desired thickness (around 1/4” is standard). Cut with knife or cookie cutters and place on a parchment paper-lined baking sheet. Bake for 10-12 minutes or until light brown around the edges. Transfer cookies to a wire rack to cool.

While the cookies are cooling, make the icing:

2 cups powdered sugar

3-4 Tablespoons milk

1/2 teaspoon TNT Napalm In The Morning Espresso Bitters


Combine all ingredients in a bowl and whisk until combined. If too thin, add more sugar and if too thick, add more milk. Spread icing on cooled cookies. Before the icing is dry, this is the time to decorate using any sprinkles or edible decorations you desire! Allow the icing to fully dry before packing. Cookies can be stored for up to a week at room temperature.




TNT Bitters’ Mulled Wine or Cider

750ml wine or 1/2 gallon apple cider

2 cinnamon sticks

1 star anise pod

1 teaspoon whole cloves

1 teaspoon whole peppercorns

1 teaspoon (about 10 dashes) TNT Alibi Aromatic + Citrus Bitters

1 large mug (optional but recommended)

1 fireplace (optional but recommended)

Or, in place of the cinnamon, star anise, cloves, and peppercorns, you can use about a 1/4 cup of store bought mulling spices instead.

Combine all ingredients (except the mug and fireplace) in a saucepan over high heat. If using wine, add 1/2 cup light or dark brown sugar and stir until it dissolves. Once boiling, remove from heat and let steep for 20 minutes. Strain, garnish with an orange slice, and serve in your excessively large mug by the fireplace!







Plastic: The Facts

PLASTIC AND CLIMATE

  • Plastic is a ‘petro-chemical,’ (fossil fuels + chemicals). As we shift away from fossil fuels for energy and transport, the fossil fuel industry invests more in plastics production

  • Since 2010, 333 new chemical facilities have been built in the US, mostly using fracked gas

  • By 2030 there will be more CO2 emissions from plastic than from coal-fired power plants

  • The amount of energy used to make 12 plastic bags is equivalent to what you use to drive 1 mile

PLASTIC PRODUCTION

  • More than half of the plastics ever produced have been produced in the last 18 years

  • 10 billion tons of plastic have been produced since 1950. 8-15 million tons have gone into oceans

  • 44% of plastic resins are now being produced in the US for export to other countries

PLASTIC USAGE

  • 42% of plastic today is intended to be single-use

  • 40% of plastic packaging is for food

  • Amazon generated 709 million pounds of plastic packaging waste in 2021

(THE MYTH OF) PLASTIC RECYCLING

  • Only 5-6% of all consumer plastic waste actually gets recycled!  Most is type #1 and #2. The rest is sent to incinerators, landfills, or overseas (e.g. Waste Colonialism)

  • In 2015, 51% of the world’s plastic was shipped to China (most from the US and Europe). In 2018, China stopped receiving recyclables from the US due to high contamination levels. The US now sends them to Eurasia and Africa. Shippers and waste brokers make the money while people, the oceans, landscapes and the air pay the price.  

  • Only 5.5% of type #4 plastic (grocery bags, film plastic) is recycled nation-wide

  • 13% of consumer plastic is incinerated (most in NY and FL), creating toxic air pollution (mercury, lead, cadmium, dioxin, acidic gasses, and carbon). Burying is better than burning.



PLASTIC AND HEALTH

  • The average person ingests 5 grams of plastic every week (the size of a credit card)  

  • Microplastics can build up in a person’s liver and spleen, can travel through their respiratory system and lodge in the lungs

SO, WHAT’S THE ANSWER? REDUCE AND REUSE!

Brought to you by The Co-op’s Owner-led Plastic Reduction Committee. 

To get involved, contact beginner100@gmail.com or consider taking a two-day online training by beyondplastics.org

Article by Anni Crofut, Plastic Reduction Committee member

From the Desk of our Board President

Fall is my favorite time of year! I can’t imagine living anywhere without four seasons, but fall is the best. The air dries, turning humid dog days of summer into crisp cool sweater weather. It has been a strange summer, too much rain and smoke-filled skies, too many mosquitoes. And yet so many awesome events–music, arts, theater, our great outdoors, local food, community gatherings. I am so ready for the change of seasons here in our Magical Berkshires!

This is the time of year that we celebrate our Co-op owners in a special way by bringing you together for our Annual Meeting–this year on Friday, October 20th, from 5:30 to 7pm, at the Guthrie Center. Mark your calendars now! 

Come and enjoy a unique way to kick off your weekend–mingling with your Co-op community. This year, food will be provided by our own Co-op, showcasing items from every department. You will hear about the state of the Co-op and we will highlight the importance of supporting and buying local with a special panel of speakers. There will be plenty of space open to just enjoy being together.

The Co-op’s Annual Meeting is also an opportunity to hear from our candidates for the Board of Directors. A Board of nine opens the opportunity to fill three seats every October. We have had such a great group leading the way. This year we started the nomination process earlier by using our weekly e-blast to encourage people to get more involved. We had a wonderful outpouring of interest. Interviews were set up to meet with each potential candidate to learn more about their backgrounds and to share an overview of what to expect as a member of the Board. I am thrilled to have four incredibly qualified applicants, and hope that you will take the time to learn about each one through the information available at the store or on our website. 

Voting for the new Board members starts October 10th and continues through our Annual Meeting. Owners get their say on who will best represent their vision for the future of the Co-op. I urge you to learn about each candidate and cast your votes. You can vote for three. Your voice is our heartbeat–as a Board, we represent you! Read more on our website at 

www.berkshire.coop/election.

It’s time to harvest–I have the best cucumber garden ever, and my dahlias are dreamy–but I also look forward to putting the gardens back to bed with our own compost and mulch. I don’t even mind the shorter days. We will eat dinner at a more reasonable time, soon the wood stove will warm the house, and overlooked indoor chores will be tackled.

I will miss the amazing taste of Sungold cherry, vine-ripened Beefsteak and Marzano tomatoes from local farms; the crunch of heirloom cucumbers; local sweet corn, blueberries, peaches, etc. Thankfully, we have access to high quality, thoughtfully-sourced food all year long at the Co-op. 

And, as always, please feel free to reach out any time with questions, happy news and concerns–my email is 

pwebb@berkshire.coop 

See you in the aisles!





For The Love Of Garlic

Garlic is ubiquitous. We mince it into our favorite cooking recipes–its assertive aroma fills our kitchens and its complex odor lingers on our breath, its pungent flavor keeps us coming back for more. It’s a staple for those who love to cook and for those who enjoy its gastronomic rewards.

Garlic is steeped in legends that lend an air of mystery to its long list of desirable attributes. Ancient peoples believed that many diseases were the result of evil spells cast upon “wrongdoers”. Garlic was thought to possess magical powers that fought against evils, thus it was used in charms and incantations. In the Middle Ages, garlic was considered strong enough to counter the powers of the evil eye and demonic forces.

For centuries garlic’s medicinal properties have been highly valued, and today its health related transformative qualities remain an effective resource. It is hailed by contemporary herbalists for its internal and external antiseptic, antibacterial and antimicrobial properties. It has been used to treat intestinal worms in both animals and in humans. And it is effective for maintaining healthy blood cholesterol levels. 

One of my favorite things to do in autumn is to plant garlic. It is a reliable harbinger of spring as its green shoots reach up through the cool soil. I plant individual cloves with the pointed ends up, submerged in only two inches of soil. The never ending, remarkable surprise is that one individual clove yields a full head of garlic–it’s exponential. I harvest it in midsummer and then cure it through a simple drying process. I prefer to hang each individual garlic stalk from the ceiling in a cool dry location in my home until I am ready to use it. There is the additional option of cutting the lengthy flowering stalk on each plant, called a garlic scape. This removal of the stalk gives the garlic plant the opportunity to redirect its full energy back to the plant, instead of to the flower, for an increase in bulb size. 

I would like to invite you to fully enjoy the robust flavor, herbal health benefits and gardening pleasure of garlic.


Hot Soup For Cool Dudes

by Todd Ranolde

Here’s how to make a cabbage & bean soup that will knock your socks off. It’s super easy, okay? Okay. Let’s get to it!

Get yourself a pot. Not that kind, funny guy. A big saucepan. 

Grab a carrot. Dice it. Throw it in.

Grab an onion. Dice it. Throw it in. 

Grab a half head of cabbage. You can chop it, shred it, however you want. It’s your soup. How do you like it bro? Then throw that in the pot too. 

Add 4 quarts of water, bring it to a boil. Then simmer. 

Add 2 tbsp of Better than Bouillon Roasted Vegetable Base, 

A little bit of salt and pepper. You don’t need much bro. Just taste it. 

A can of white beans. Let simmer for 2 hours. 

Grab a bunch of kale. Chop it. Throw it in. The soup is hot enough to cook the kale perfectly.

Enough time for a race on Saturday night at Lime Rock bro. 

Bam done.


UPDATE: Monthly Owner Discount

We are updating our Monthly Owner Discount Program beginning October 1st. With this update, Primary Owners will be able to choose one Associate Owner who will also receive the 10% discount for one shopping trip a month.

We had not been previously monitoring how many Associate Owners were using the Monthly Owner Discount, and we were hoping we wouldn’t need to. However, with multiple households holding multiple Associate cards, this is proving to be unsustainable.

Leading up to this change, Primary Owners will be asked to name the Associate Owner they’d like to share their discount with. Associate Owners will be asked to talk to the listed Primary Owner who will then make that decision. Primary Owners can make this decision at the register next time they’re in the store, or by using the form below. (We recommend that the Primary Owner allocates the other Monthly Owner Discount to another main shopper in the household.) Keep in mind: after October 1st, no Associate Owners will have access to the Monthly Owner Discount until the primary Owner chooses one to regain access.

Only two people per household can hold the monthly owner discount, however, there are still many advantages to having multiple Associates! Your Associate Owners’ purchases contribute to the total considered when disbursing patronage dividends. Associates can have their own Prepaid Tab (useful if your kids or family come in for snacks after school; they don’t need to carry cash if their Tab is loaded). Associates also have an all access pass to the Buying Club and Owner-Only sale items!

With this update, we want to reiterate how important it is to bring your Owner or Associate card, and to only use the one under your name.

Thank you for your cooperation, and for helping us keep this discount around for a while! We love that we’re able to give our Owners a discount once a month, and we appreciate those who are using it wisely and responsibly. You’re what keeps us going!

If you have any questions about what it means to be an Owner or Associate Owner, about Ownership in general, or about the Monthly Owner Discount program, contact:

Monthly Owner Discount Allocation Form

Monthly Owner Discount program

Update: The format of this discount is changing October 1, 2023. Read more here.

Get ready for Monthly Savings!

There’s a big change happening at the Co-op. Beginning May 1, we are replacing our Owner Celebration Weeks with our new Monthly Owner Discount program. That means instead of your discounted shopping trip happening four times a year, you’ll get a discounted shopping trip once a month: 12 times a year!

Your Monthly Owner Discount will let you choose one shopping trip per month to save 10% on your purchase.

So, why the change?

To be completely honest, the drastically increased traffic for an entire week four times a year was a huge stressor on our staff, our supply chain, and our finances. Four times a year we would have a week with sales as high as the week before Christmas (that’s really big), and it’s harder to keep our shelves stocked and our staff & shoppers supported through weeks like that. It’s just not sustainable. This change will alleviate a lot of the chaos that happened behind the scenes to make Owner Celebration Week run smoothly.

Our new Monthly Owner Discount program evens out the workload on our hardworking staff and brings us closer to the financial benchmark set by other co-ops across the country. All while bringing you more opportunities to save money in a way that’s flexible to YOUR schedule!

Want more ways to save?

  • Each month we run sale prices for Owners only! Check the Owner Deals flyer to see a selection of what Owners can save.

  • Bring your own non-disposable container when you shop in our bulk department or buy hot bar, salad bar or coffee from our Fresh Foods department. That saves you 5% on those items!

  • Use our Owners-only Buying Club! For the most part, when you order items by the case you’ll be paying prices that are well below retail prices.

Not an Owner yet? All it takes is 3 minutes and $30 to sign up and you’ll be able to take advantage of these awesome Owner-only savings too! Learn more about that here.

A few notes and answers to FAQs:

  • Your Monthly Owner Discount is valid in the Attic, and that would count as your one shopping trip. You can choose to use it either in the Co-op or in the Attic.

  • Just like our former Owner Celebration Week discounts, this discount will not stack with other discounts.

  • You can choose one shopping trip each month to use your discount, and it will automatically reset on the first of every month.

  • Monthly Owner Discounts are non-transferrable and are ineligible for rain checks.

  • Senior Discount days remain untouched and they will still happen every Wednesday & Sunday.

  • Buying Club purchases are not eligible for your Monthly Owner Discount.

If you have any questions about this change, let us know! Let’s talk about it.

Twelve Days of Pop-up

Wow! What a success! Our Holiday Pop-up really popped off. We welcomed so many people to the Community Space to get a taste of what our new satellite retail store will feel like. Next thing you know, you’ll be able to shop up there whenever you want!

We want to thank our community who really showed their support for us in this new adventure. You are what keep us going! A lot of you came up just to check it out and have a chat about what we’re working on, and even more of you bought some of the amazing new products we’ll be providing on a regular basis in the new shop.

Are you looking forward to it? We are too! In the meantime, check out these photos of the shop in all its glory:


We’ve got a present for you!

You’re invited to our holiday pop-up shop in our Community Room!

We’re so excited for our new retail space that we can’t wait any longer. So, we’re opening up shop next door so you can get a sneak peek at all the amazing things we’ll be selling in the new shop. Stop by from December 12th through the 24th, 12pm to 6pm, and fill your bag with great gifts for anyone in your life, for any occasion! We have kitchen items, household items, scarves, candles, greeting cards, socks, baking supplies fair-trade tote bags, and lots lots more.

We’re highlighting local, eco-friendly, and Co-op-approved brands, so you can be sure that whatever gifts you’re buying are still going through our rigorous product standards quality check. That’s the best way to do your gift shopping!

Open every day from December 12 to December 24, 12pm to 6pm

To get to the Community Room:

  • From the parking lot, take the stairs to the right of the Co-op’s entrance. Take a sharp left at the top and enter through the last door on the right.

  • To use the elevator, enter the elevator alcove to the right of the Co-op’s entrance. After exiting the elevator, enter through the first door on the left.

Comfort & Joy Giving Tree

It feels good to give!

This giving season, let's bring them a little comfort and joy to our neighbors at Fairview Commons Nursing and Rehabilitation Center!

Step 1: Select a gift tag from our Giving Tree

Step 2: Buy the wishlist item

Step 3: Wrap it and attach the tag

Step 4: Put the gift under the tree by December 15!

The tree is in the front of the store, near the produce department. You can’t miss it! Feel free to take one or many, just be sure to bring in a gift for every tag you take. Items will be priced $5 - $20. Gifts should be new, and fully wrapped with the tag tied or taped to the gift so we know who it’s for! If you are purchasing a washable item, please write the resident's name somewhere in the garment. Please bring all gifts by December 15. It feels good to give!