E-flyer for the week of January 25th, 2012: Sauerkraut Workshop, Dr. Seuss for Literacy and the History of Cooperatives

E-flyer for the week of January 25^th, 2012:
Sauerkraut Workshop, Dr. Seuss for Literacy and the History of Cooperatives

 

Our Co-operative Grocer is located at 176 rue Larch Street in downtown Sudbury

 

Hours of Operation

 

Eat Local Sudbury is open Tuesday from 11:00-3:00 pm, Wednesday, Thursday and Friday from 11:00-6:00 pm and Saturday from 9:00 am-6:00 pm! 

 

Sauerkraut Workshop!

Fermentation lengthens the shelf life of food and when consumed, actually strengthens your body and immune system. By eating a variety of life fermented foods, you promote diversity among microbial cultures in your body. What better fermented food to enjoy during a Sudbury winter than sauerkraut? Learn the simple art of making your own tangy and delicious sauerkraut on Saturday, February 4^th from 1-2pm at the Environmental Resource Centre (ReThink Green) at 176 Larch Street with Kayeley Redgers. Places are limited, so please reserve a spot with April by emailing store@eatlocalsudbury.com or by telephone at (705) 521-6717.

Kayley Redgers is currently enrolled in Laurentian University's Midwifery program and has long held an interest in food security.

 

 

On Special!

 

Dalew Farms – Loin chops.  Patrons will receive an extra 3% off this item and non-members will be given a 4% discount on this item all week long.  Regular price is $10.45/kg.

 

Product Arrivals

• LoonSong Gardens-- biodynamically grown flours and rolled oats!
• Creekbend Farms – 1kg jars of local honey will be available this week!
• Sucurie Seguin Farms- 1L and 2L maple syrup in amber, medium and light grades, as well as maple sugar will be arriving sometime this week.

 

Reusable Bags

Eat Local Sudbury is seeking out your stored away plastic or cloth reusable bags.  Donations will be received with a warm smile at our store front location.  Thanks!

 

 

The Co-operative Corner

A central feature of being involved with a co-operative that is at once a strength and a challenge is that co-ops involve doing things differently than we are used to. What this looks like in practice can vary a great deal, but co-ops the world over look to the same set of principles to guide their work, and it is these principles that are the basis of what you might call the “co-operative difference.”

 

The oft-repeated story of the origins of the co-operative movement traces back to a group of intrepid souls called the Rochdale Society of Equitable Pioneers, a group of ten weavers driven into poverty by the mechanization that came along with the Industrial Revolution and twenty other people. They came together in 1844 in Rochdale, England, to found what usually gets identified as the world’s first consumer co-operative. The actual history is more complicated, of course, but the principles that these early co-operators negotiated in four months of conversation have become the foundational principles for co-ops around the world. A version of the Rochdale Principles was adopted by the International Co-operative Alliance (www.ica.coop/al-ica/) in 1937, and the modified version they put forward in 1966 continues to be the basic standard to which co-ops must adhere.

 

The principles are:

·         Voluntary and open membership.

·         Democratic member control.

·         Member economic participation (that is, equitable benefit from and democratic role in allocating any surpluses generated by the co-op’s activity).

·         Autonomy and independence.

·         Education, training, and information (that is, to facilitate full participation in the co-op by members and to promote co-operative principles with the broader public).

·         Co-operation among co-operatives.

·         Concern for community (that is, a commitment to the sustainable development of communities).

However else we do things, however we decide to turn ELS’ potential as a co-operative into reality, it is these seven principles that must guide our work.

-- Scott Neigh, eatlocalcooperative@gmail.com

 

Bison Pizza

 

Recipe adapted from www,eatingbuffalo.ca

Ingredients:

·         1 pound of Graywalk ground bison

·         1 large Martin's Country Market onion, chopped

·         1 tbsp of Worcestershire sauce

·         1 tbsp of ONFC basil

·         1 cup fresh mushrooms, sliced

·         1 can of pizza sauce (or make your own)

·         1 cup red and green peppers, chopped

·         1 cup of Thornloe mozzarella cheese

·         1 pizza crust (12-14 inches), or make your own using LoonSong Red Fife Wheat flour

 

Directions:

 

·         Brown meat and onion. Stir in Worcestershire sauce, basil and mushrooms.

·         Cook for another 2-3 minutes.

·         Spread pizza sauce over crust. Layer ½ the cheese, meat, peppers and remaining cheese.

·         Bake at 350 degrees for 25 minutes.

 

 

What’s Happening Sudbury?

 

 

The Silver Birch String Quartet is proud to present their 3^rd concert in the 2011-2012 season.  Featuring Montreal-based jazz pianist John Roney, the Quartet will be showcasing music from their 2010 JUNO-nominated album Silverbirch. It will include original jazz-meets-classical chamber music compositions by John Roney, as well as arrangement of jazz classics. This is sure to be a great night of music that all Sudbury music lovers will enjoy. The concert will take place at St. Peter’s United Church (203 York Street) on Saturday January 28^th beginning at 8:00. Tickets are 20.00$ for adults and 15.00$ for students, and are available at Black Cat and at the door. For more information on this exciting event, please call
(705) 521-2163.

 

The New Sudbury Chiropractic & Wellness Centre will be hosting a a FREE Family Literacy Day event. Join them at their location on 1100 Lasalle Boulevard on Saturday January 28^th, 2012 from 10:30-12:00 pm for storytelling, crafts, activities and more, all inspired by the great Dr. Seuss! To regsiter, please call Dr. Sherrie Guillet, at (705) 521-1100.

Home Delivery

ELS is now “Bringing Local Food even Closer” to you! ELS has its very own home delivery service. Short on time? Lacking transportation? No Problem! Just place your order with an ELS staff member and we’ll take care of the rest.  Contact ELS at 521-6717 or e-maildelivery@eatlocalsudbury.com for details of this convenient new service!

 

Fun Food Fact of the Week!

In the United States, a pound of potato chips costs two hundred times more than a pound of potatoes!

Produce highlights for this week:

Martin’s Country Market   (in store)
Empire and Cortland apples, green cabbage, and onions.

Pfenning’s Organic (in store)
Onions and beets

See you soon!!
www.eatlocalsudbury.com