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Outpost's Board of Directors will use this blog to discuss issues the board is exploring as it envisions Outpost's future. Can't make it to a meeting? Check here frequently to read what the Board is up to. Your current Outpost Board of...
Your Board

Drinking Local for Your Health

Board Beet
By Your Board on November 15, 2016

On October 26th, the Board hosted a screening of the film Food Chains, a look at the corporate grocery system in the United States and its role in food worker exploitation. At Outpost Natural Foods we hold our local and regional vendors to standards which ensure safe and hygienic working conditions and the highest standards for working hours and requirements, among other things. This Code of Conduct is something that all of our local and regional vendors must meet.

One of the ways we, as a cooperative, offer a different model of food retail is by our focus on local producers. As part of our “High 5” goals for 2022, we are working towards 75% of our sales coming from local and regional vendors. In addition to implementing a local vendor Code of Conduct, we also know that when we support local vendors and producers more of our collective wealth stays in the community. This is an important first step toward dismantling the corporate grocery industry which puts profits over people.

One of the ways you, as an Owner and consumer, can support this cooperative economy is by focusing your purchases on local producers. And what better way to do this than with a fall cocktail recipe!

The recipe I share here is one of my favorite party offerings - brandy cider. This recipe features Wisconsin vendors from the orchard to the distillery and offers immune boosting benefits to keep you healthy through the winter transition. Click on the links provided to learn more about these local companies.

1 gallon Patterson Orchards apple cider

2 whole cinnamon sticks

4 cloves

1 teaspoon whole allspice

8 oz Bittercube Jamaican bitters

2 cups (or a bit more) Door County Distillery Brandy

Heat the cider and spices over low - medium heat (or low crock pot) covered for 15-20 minutes to release essential oils from the spices. Add brandy and stir. To serve, put 1/2 oz of bitters in glass and pour in 8 oz of cider mixture. Brandy cider can be kept on low heat til the party is over.

Not only is this recipe loaded with local goodness, but the whole spices are a great addition to any body transitioning into Wisconsin’s winter season. Cinnamon is a powerful spice that contributes to immunity while also having anti-inflammatory properties. Cloves support the digestive system, and allspice also works to boost immunity and circulation.

Stop by the Outpost Bay View location on Saturday, December 3rd from 11am-1pm to enjoy a sample of the non-alcoholic version of this health-promoting treat!


Stephanie Calloway

Board Director


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