YEAR
2024
January 2024: It’s a new year, and a GREAT crop of citrus! Learn all about our favorite ways to use it. Also, get to know our new ownership team, grab a classic fondue recipe, and reset your sleep.
February 2024: Get to know our new CFO, learn all about local Chef Dan Smith’s demo series, and study up on heart health.
March 2024: How to make it through the hardest month in the Berkshires! That’s right, our March Survival Guide returns.
April 2024: A loving tribute to longtime employee Nancy Curtiss, and full how-to of how to make the most of the bulk section.
May 2024: We’re turning 45! Learn the whole story of how your favorite grocery store came to be.
June 2024: Learn about all the amazing things Mazzeo’s Meat and Seafood can do!
July 2024: Our ode to the picnic, a watermelon salad, and all about the Brien Center.
August 2024: A tribute to Margaret Coughlin, and highlights from our field trip to local farms.
September 2024: We’ve got your lunch inspiration! That, a staff profile of Magus Pastrano, and more.
October 2024: A guide to our favorite hikes in the Berkshires, and a great roasted pear recipe.
November 2024: A Guido’s Thanksgiving Guide.
YEAR
2023
January 2023: A zingy orange smoothie, a GB reno update, and a rundown of our favorite wellness products to start the new year.
February 2023: A creamy radicchio salad, lots of Valentine’s Day blooms, and some of our favorite rose-inspired products in the stores.
March 2023: We’re all about tinned fish this month! We’ve got recipes and inspiration for getting more fish into your diet.
April 2023: It’s Earth Day! We’re sharing tips for making your Guido’s shop greener and a recipe for homemade stock from scraps.
May 2023: We’re sharing some of the fantastic team behind the product mix on our shelves this month. We also have a recipe for a jammy cake and a radish and whipped feta toast.
June 2023: We’ve got the perfect lunch for every day of the week! We also have a recipe for a simple and delicious strawberry fool.
July 2023: We’re sharing our favorite summer recipes to make use of all those tomatoes and cucumbers.
August 2023: All about our move to say goodbye to single use shopping bags at checkout, plus a recipe for ginger plum sauce.
September 2023: It’s pizza night! Learn all about our favorite pies, and grab our favorite green bean recipe from our cookbook club book of the month.
October 2023: Which fall treat most reflects YOU? Take our quiz! Also, meet Alexis Padilla of our Pittsfield cafe and grab a great cauliflower recipe from our cookbook of the month, LOVE JAPAN.
November 2023: Fall is here and so is our Guide to Winter Squash! That, and everything about our favorite holiday of the year, of course.
December 2023: To Matt and Chris, with love. A tribute their 45 years as store owners.
YEAR
2022
January 2022: It’s our annual citrus issue! A recipe for lemon curd, a gorgeous spread of all things citrus, and a renovation update from Matt and Chris.
February 2022: Love is in the air! Gorgeous blooms, lots of self care, a great kale salad, and a whole love line up.
March 2022: A recipe for perfectly roasted broccoli, an updated map of what’s to come in our GB renovation, and staff profiles of Abijah Levi and Johnathan Jenkins.
April 2022: A celebration of the Rites of Spring, a delicious herby salad, and our tips on keeping allergies at bay.
May 2022: Big love for local, an introduction to our new GB food team, and a great recipe for Asparagus Ricotta Toast.
June 2022: A delicious partnership with High Lawn Farm, a recipe for Swiss chard pesto, and how to make perfect iced tea.
July 2022: An ode to picnics and all things watermelon, a recipe for fresh cheese crostini, and an electrolytes primer.
August 2022: We’re savoring the last of summer with grillable favorites! Cozy soft pjs from Bella Flora, and some great summer happenings in the Berkshires.
September 2022: Lunch box season is here! We’re celebrating the change of seasons, talking about the joys of indoor plants, and showing off our best jars for saving the harvest.
October 2022: It’s apple time! Check out our full “Know your apples” graphic, get to know Pittsfield Front End manager Jaime Weyers, and grab the recipe for Apple Puffy Pancake.
November 2022: A celebration of our favorite holiday- Thanksgiving!
December 2022: A round up of the holiday season, and five simple perfect pasta dinners that make great use of our own pasta brand.
YEAR
2021
January 2021: A refreshing pummelo salad, our plug for why houseplants are a great idea right now, and some great immunity tips from our wellness team.
February 2021: A love letter to endive, a celebration of Black owned businesses, and our new dinners for 2 menu.
March 2021: A perfect simple artichoke recipe, how to make it through the hardest month to love, and a staff profile of Johnathan Jenkins.
April 2021: Our grand guide to greens, Chris Masiero’s favorite salad recipe, and ways to support your lymph system.
May 2021: A tribute to Renie Masiero.
June 2021: A great ramen recipe, all about reef-safe sunscreens, and our first featured company of the month.
July 2021: A perfect nectarine caprese salad recipe, a profile of GB Produce team member Nataly Marquez, and a partnership with Berkshire Picnics.
August 2021: Sweet Corn Pancakes from The Berkshires Farm Table Cookbook, a profile of POS Manager Noah Tullock, and an introduction to our brand new Olive Oil and Vinegar line.
September 2021: A recipe for Maple Roasted Apple Sauce, and a great article on how to boost your immunity for the school year.
October 2021: A creamy pumpkin soup from Guido’s Kitchen, and a caramel apple zodiac to help you choose the best caramel apple for your sign.
November 2021: A Guido’s Family Thanksgiving, a feature on local beloved Baldwin and Sons, and an ode to one of our favorite holiday herbs.
December 2021: A recipe for Eggnog Panettone Bread Pudding and a rundown of all the medicinal qualities of holiday herbs and spices.
YEAR
2020
January 2020: A recipe for Broiled Grapefruit with Honey and Mint, a handy guide to all things citrus, all about succulents from Bella Flora, and a tribute to our friend Germana Sachs.
February 2020: A recipe for Leeks Vinaigrette, a true Guido’s Love Story: Renie and Guido Masiero, an overview of natural deodorants from our Wellness Department, and Bulk Tips: How to Save Money and Use Less Plastic.
March 2020: A recipe for Roasted Chicken with fennel, onions, and lemon, Bella Flora celebrates 25 years, advice for allergies, and a complete local product guide.
July 2020: Our Black Lives Matter Statement, a recipe for Cucumber Salad with Peanuts, all you need to know about Field Day products, a little about the creative and sweet process of Guido’s Kitchen, featured Black Owned Businesses, and the new Round Up Program.
August 2020: Great 8 has returned to the Newsletter, a recipe from The Berkshires Farm Table Cookbook by Elisa Spungen Bildner and Robert Bildner for Chilled Sweet Corn Soup, details on the return of the Cafe, and tips for Managing Stress & Anxiety through Adrenal Health.
September 2020: Announcing our Staff Favorites, be on the lookout for the Staff Favorite Heart in our stores and future Newsletters. This month, we’re teaming up with Storey Publishing to bring you a recipe for roasted carrots by Brittany Wood Nickerson. Helpful tips on managing stress and anxiety through adrenal health. Our Great 8 is LOCAL! As well as a sweet farewell to two of Guido’s greats.
October 2020: Our October recipe for roasted pears is from Guido’s Marketing Manager Alana Chernila. It is Oktoberfest at the Mazzeo’s Meat Market where they are having their best Wurst sale of the year! La Grotta in Pittsfield is offering complimentary Take Home Tasting Boxes. Exciting updates about our Round Up program.
November 2020: Find everything Thanksgiving, two pie recipes from Ken Haedrich, a recipe for Shredded Brussels with Crispy Shallots & Pecans from Alana Chernila, and a Homemade Fire Cider recipe from Rosemary Gladstar. Get an overview of all of our imported cheeses from Herve Mons Fromager Affineur.
December 2020: A collection of everything you could dream of from Guido’s Fresh Marketplace come together on our Savory and Sweet boards. Winter Salads from Guido’s Kitchen, Virtual Cookbook Club featuring The Cooking Gene: A Journey Through African American Culinary History in the Old South By Michael Twitty, and a recipe for simple elderberry syrup.
YEAR
2019
January 2019: A recipe for a Winter Salad with Squash and Citrus, a great argument for why you should fill your house with houseplants, a report from our wellness team on what collagen supplements can do for you, an overview of our Senior Discount Program, great quotes from our Guido’s Cookbook Club participants, and staff profiles of Cheryl Dodge and Charlie Jacobs.
February 2019: A recipe for Meyer Lemon Curd, all about Vanco Farm tulips at Bella Flora, why Epsom Salts should be in your bath, how to use less plastic when you shop in our stores, and a love letter to Matt and Chris from 2nd generation family and Guido’s team Anna Masiero.
March 2019: Recipes for Roasted Cabbage Wedges and Cauliflower Tikki Masala, a letter from Bella Flora on their break from the pop-up garden shop, and why more turmeric in your daily routine might good idea.
April 2019: A recipe for Mango Shrikand, wellness tips to help with seasonal allergies, an intro to Regenerative Agriculture, and staff profiles of Mark Froio and Johnathan Jenkins.
May 2019: Recipes for Breakfast Asparagus with a Poached Egg and Janet Reich Elsbach’s famous Chocolate Pudding, a love letter to the moms of Bella Flora, and tick tips and natural bug deterrents from our Wellness team.
June 2019: Recipes for Simple Strawberry Sauce and a classic Gin and Tonic, an intro to Left Field Farm and High Meadow Farm, a great article from the archives on Matt, Chris, and Guido Masiero, and a spotlight on Badger Organic Skincare.
July 2019: A recipe for Stone Fruit Snacking Cake, a tutorial on how to make cut flowers last, some amazing 40th birthday pictures from the Guido’s archives, an overview on electrolytes and why we need them, and Mark Mendel’s Rock & Roll art installation outside our GB store.
August 2019: A recipe for Watermelon Jicama Salad with Cotija, Cumin, and Lime, why August is the perfect time to start building immunity for the fall, and why we are so excited to have Ayelada frozen yogurt in our Pittsfield store.
September 2019: Our birthday issue! An overview of some of the apples you’ll find in the stores, a recipe for New York Apple Bourbon Cake, and we go wild about local Honey Hive Soap,
October 2019: A recipe for Creamy Spinach with Dill, all about Guido’s Own Liquid Herbal Extracts, and an intro to our new more eco-friendly bulk bags.
November 2019: Recipes for Easy Cranberry Relish, Pumpkin Cheesecake Pie, and Brussels Sprouts and Shiitake Mushroom Hash, and tips for gut health during the holidays.
December 2019: A recipe for Chris’s Holiday Celebration Salad, a tutorial on how to cook the perfect roast beef, gifty ideas from our Wellness team, and holiday food memories from our staff members.
YEAR
2018
June 2018: A recipe for Strawberries with Balsamic and Mint, and and an overview of a staff field trip Badger headquarters in Vermont to learn more about their organic sunscreens, insect repellents, and skin care.
July 2018: A recipe for Orange Flesh Melon with Arugula and Prosciutto, a staff profile of Pittsfield Natural Foods team member Beth Delgado, and one of our favorite silly pictures of Chris Masiero with his favorite cheese.
August 2018: A recipe for Simple Corn Tomato Basil Salad, and Matt’s take on how to find your perfect ear of corn.
September 2018: A recipe for Roasted Applesauce, tips and tricks for bringing your houseplants inside at the end of the summer, and a report back from our great field trip to Tierra Farm in Valatie, NY.
October 2018: A recipe for Roasted Pumpkin Seeds, and an homage to our store co-owners from the SBCC.
November 2018: Recipes for Persimmon Cranberry Sauce and Brussels Sprouts with Bacon and Chestnuts. Also, why we all need more Urban Moonshine Bitters in our lives!
December 2018: Recipes for Kale and Pomegranate Salad and Eggnog Panettone Bread Pudding, and some great gifty ideas from our staff.
