Senposai, a cross between Japanese Mustard Spinach (Komatsuna) and regular cabbage, is sweeter than most mustards and great for a salad, stir-fry…
News
Spring Updates
Greetings Fellow Co-operators! Your Board of Directors has been hard at work attending trainings, holding a retreat, revising our by-laws and planning…
It’s YOUR Coop: Know Your Board and How It Works
Your Co-op is more than a grocery store, it is a democratic system that is one piece of a global movement to…
A Bylaw Update for our Anniversary
Many of you already know that the Co-op will be celebrating two full years in business this April 3. But before you…
Ali’s Got the Beet
Congratulations to Ali Killgren who works at the Co-op’s Coffee & Juice Bar. She is our sixth employee to receive the Monadnock…
Cave to Co-op April 2015: Mad River Blue
Mad River Blue raw organic cow milk, natural rind von Trapp Farmstead, Waitsfield, Vermont Sebastian von Trapp, cheesemaker Since 1959, when…
Staff Favorite: Urban Moonshine
Jen Young, the Monadnock Food Co-op’s Wellness Buyer, had a hard time picking just one favorite Urban Moonshine product — so she…
Cave to Co-op March 2015: Ayersdale
Ayersdale raw cow milk Bonnieview Farm, Craftsbury, Vermont Neil Urie, cheesemaker Bonnieview Farm is a sheep and cow dairy located in the…
Staff Favorite: Talenti Gelato Pops
Maura, from the Co-op’s Front End Department, grabs a Talenti Gelato Pop when she’s looking for a special treat. “They have a…
Cave to Co-op February 2015: Oh My Heart
Oh My Heart pasteurized cow milk and cow cream Lazy Lady Farm, Westfield, VT What better month than February to feature a…
Your Co-op Board Goes Back to School
One of the seven Co-op Principles that historically unites and guides consumer co-operatives is: “Education, Training, and Information.” This principle directs that…
Cave to Co-op January 2015: Butternut
Butternut raw Brown Swiss cow milk natural rind, plank aged Willow Hill Farm, Milton, VT Willow Smart’s unlikely path to cheese began…
