The Scoop - Fall 2023

As the vibrant colors of summer gradually give way to the warm hues of autumn, there is an undeniable sense of change in the air. The arrival of October not only marks the shift in the seasons but also brings with it the celebration of Co-op Month. These two occasions, though seemingly unrelated, can be experienced as intertwined, reminding us of the importance of community and collective action.

Autumn, with its crisp breeze and falling leaves, serves as a gentle reminder of the cycle of life and the passage of time. Just as nature prepares itself for renewal during this season, we too can reflect on our own growth and transformation. The changing colors and earthy scents seem to awaken a dormant sense of introspection within us, prompting us to evaluate our goals, connections, and contributions to the world.

Similarly, Co-op Month provides an opportunity to reflect on the power of cooperation and the impact it can have on our communities. At Berkshire Food Co-op, we have witnessed the strength that arises from individuals coming together with a shared purpose. The principles of cooperation and mutual support, which are at the core of our co-op, align beautifully with the spirit of the autumn season.

October, as Co-op Month, encourages us to celebrate the achievements and values that co-ops represent. It reminds us to acknowledge the significance of fair and equitable systems, sustainable practices, and the nurturing of inclusivity. Just as the changing leaves create a breathtaking mosaic, the collaboration and solidarity found within co-ops create a tapestry of shared responsibility and collective growth.

During this month, we have the opportunity to engage with our community and showcase the positive impact that co-ops have on individual lives and the local economy. It is a time to honor the bonds we have formed, the work we have accomplished together, and the vision we hold for a better future.

So, as the autumnal season envelops us in its beauty, let us pause and consider the profound connection between the changing seasons and the essence of cooperative enterprises. As we witness nature’s transformation, we are reminded of our own potential for growth, both individually and collectively. Let us carry this awareness into Co-op Month, embracing the values of cooperation, inclusion, and sustainability that lie at the heart of our co-op movement.

Devorah Sawyer Marketing Manager

TODD’S SOUP, THE ATTIC, A NEW CO-WORKING SPACE, AND APPLES.

OUR ANNUAL MEETING, VOTE IN THE ELECTION, AND A HARVEST.

THE UBIQUITOUS INGREDIENT WITH TONS OF VALUE.

YOUR DEFINITION OF HEALTHY MAY BE DIFFERENT THAN OTHERS’.

REFUSE, REDUCE, REUSE, RECYCLE, ROT. PASS IT ON.

BITTERS AREN’T JUST FOR YOUR COCKTAILS. COOK WITH THEM!

ALL YOU NEED TO COMPLETE THIS PUZZLE ARE THE CO-OP HINTS. YOU GOT THIS, NO PROBLEM.

JESSICA PHYLLIS GARLIC HEALTHY PLASTIC BITTERS CROSSWORD SOUP

KNOCK THEIR SOCKS OFF WITH THIS RECIPE.

meet the board

Dennis Iodice Treasurer

Mickey Kammeyer Board Member

Nancy Maurice Rogers Secretary

Anna Houston Board Member

Steve Browning Board Member

Dan Studwell Vice President

Phyllis Webb President

Kitty Kiefer Board Member

& leadership

Jessica Bosworth General Manager

Devorah Sawyer Marketing Manager

David Kelly Center Store Manager

Janell Rich Human Resources Manager

Brian Murphy Meat & Seafood Manager

Hayley Ranolde Customer Service Manager

Alan Taylor Fresh Foods Manager

Mark Collins Produce Manager

from the desk of our

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 ecofriendly 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.

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!

Jessica Bosworth General Manager

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!

Phyllis Webb Board President

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

Nancy Maurice Rogers Board Member

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.

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.

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.

Kailyn Reilly Center Store Assistant Manager

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,

photo by Katie Law, Wild Oats Market

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 wellbeing, 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 judgmentfree zone, we’re not perfect. No one is! We are always learning and we’re always trying to improve ourselves as a coop 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

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.

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.

THE FACTS

PLASTIC AND CLIMATE

• Plastic is a ‘petrochemical,’ (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 singleuse

• 40% of plastic packaging is for food

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

Anni Crofut Owner

(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 twoday online training by beyondplastics.org

BITTERS FOR EVERY COURSE

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!

Anna Monaco Founder, TNT Bitters Co.

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

YUM!

› 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)

WOW

› 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.

MMM...

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.

› 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!

TNT Bitters’ Mulled Wine or Cider

CO-OP CROSSWORD PUZZLE

ACROSS

1. Senior Discount Day (6)

5. The name of our goat mascot (6)

7. Senior Discount Day (9)

9. The street the Co-op is located on. (6)

DOWN

2. The Co-op’s new housewares store is called The ____. (5)

3. When you purchase a share of the Co-op you become an _____. (5)

4. Princess Peach and Two to Mango are some of our café ________. (9)

6. Phyllis Webb is the President on our Board of _________. (9)

8. Sir Oinkers is a ___ who hides in the store for kids to find. (3)

Hayley Ranolde Customer Service Manager

1.

2.

5.

4.

3.

6.

7.

9.

8.

Hot Soup for Cool Dudes

Todd Ranolde Production Supervisor

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.

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