Are you passionate about good food? Interested in helping Oryana and representing the general membership? Then consider running for the board of directors. There are 5 open seats and we are looking for members in good standing who want to be involved. The deadline for appyling is Feb. 1. Click for more information...
Winter Cooking Classes at Oryana
Check out our line up of winter cooking classes that start this month. Our classes are hands-on and fun, good for beginners and experienced cooks alike. Japanese, Thai, Vegan, Gluten-free, and more...
Member Appreciation Days this Month!
Mark your calendars! MAD is Tuesday, Jan. 24 and Wed. Jan. 25. Show your member scan card and get 10% off everything in the store. Demos, samples, and fab prizes. If you're not a member, why not join and save! MAD shopping Tip: Wednesday is Senior Day! Get an additional 5% off if you are 55 or older.
Upcoming Events at Oryana
January 12 - Board of Director's Meeting 5:30 at the store January 14 - Downtown TC Chili Cook-off* January 24 & 25 - Member Appreciation Days February 18 - Soup'r Bowl Challenge* February 27 - Dirt! The Movie showing at State Theatre February 29 - Community Day at Oryana, 10% off for everyone
*Oryana is a participant!
The majority of foods in U.S. grocery stores are likely to contain genetically engineered ingredients.But you wouldn't know it because the FDA doesn't require labels for foods with genetically GE ingredients. We have the right to know what’s in our food. Please sign a petition that has been sent to the FDA and tell them you want your food labeled. Over 500,000 people have commented and the goal is 1 million. Go to petition.
Grocery Specials This Week
Recipe of the Week
Tortilla Squash Soup This soup is easy, flavorful, and warming. Enjoy it with cornbread and a salad with jicama and lime juice.
2 ½ pounds butternut squash 3 tablespoons olive oil 1 yellow onion, chopped 2 garlic cloves, minced 1 jalapeno, seeds removed, chopped 1 large tomato, peeled, seeded, diced 4 cups chicken broth Salt and pepper to taste Garnish: Several leaves of kale, finely sliced, and sauteed 1 12-oz package corn tortillas
Peel and seed squash, cut into cubes and toss in a bowl with oil, salt and pepper. Pour onto a greased baking sheet and roast at 375 degrees for 30 minutes or until tender and edges brown. In a stockpot, sauté onion and garlic until translucent. Add tomato; let simmer one minute. Add squash, jalapeno, and chicken broth to pot and simmer for 20 minutes. Puree with an immersion blender. Add salt and pepper to taste. Cut tortillas in half then into thin strips. Toast in the oven at 400 degrees until crisp and golden, about 4 minutes. Garnish the soup with sautéed kale and tortilla strips. Serves 6.
Quote of the Day
"I'll never stop eating animals I'm sure, but I do think that for the benefit of everyone, the time has come to stop raising them industrially and stop eating them thoughtlessly." ~Mark Bittman