In this edition of Farmer Hot Takes, learn about the Collaborative Urban Resilience Banquet, founded by interdisciplinary media maker Candace Thompson. Thompson forages edible plants from her neighborhood of Bushwick, tests them for toxicity and then serves them to people at free community banquets.

In this edition of Farmer Hot Takes, learn about some local cheeses available at the Co-op, as well as some of the environmental impacts and challenges of dairy production here in the US.

We are doing an open shopping week from September 15th to 21st. Please free free to stop by to shop and talk to the member-owners if you have any questions.

One of the best things about shopping at the Co-op is that the produce is so fresh, and that you get to see fruits and veggies in their real form - stalks of Brussels sprouts, tomatoes still on the vine, flowering herbs and, of course, carrots with their tops still intact.

Did you know: HOW you eat is just as important as WHAT you eat.

Between kimchi, kombucha and all kinds of creative pickles, fermented foods are on many people’s plates these days. Why the sudden clamor to consume foods that have been around for centuries?

The Co-op carries a wide variety of these beauties, both fresh and dried, to eat now. They can be used in many ways to add deep umami flavoring to your meals.

It’s winter. The wind is blowing, the skies are overcast, people are coughing, sneezing, chilled and stressed. Maybe their digestion is a bit off. Now, imagine a hot, steaming cup of aromatic tea layered with distinct, robust flavors, a tea that is both pleasing to the palate and crafted to support wellness during the winter season.