Check out what’s cooking in our Deli and Café!
Learn all about fermenting from our prepared-foods manager, Doug Barg.
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Prepared Foods Manager, Chef Doug Barg, talks about his love for food, The Coop, and our community.
The Coop is now taking fresh oyster orders from Massachusetts in denominations of 12, 24, 50, and 100.
To help get our minds off this long, COLD winter season, The Coop's Kitchen Staff have been preparing themed menus for the hot bar each Friday. We are excited to share that today (2/20) the hot bar will feature 1950's Comfort Food!