The threat of forever losing the most abundant source of salmon in the world is very real and dangerously close to happening. Meanwhile, genetically modified salmon is probably on it’s way to being approved soon. We must make our voices heard on this critical food source issue. The following is reprinted from freshthemovie.com.
It’s hard to believe but summer is almost over and school will be starting soon. That means it’s time to regroup eating habits and meal planning away from more carefree summer schedules and into a healthy, nutritious routine for kids and the whole family. With school and after-school schedules sure to be packed, it’s more important than ever to plan meals and snacks ahead to make sure healthy options are available and everyone gets a decent breakfast, lunch, or snack in their belly.
We were very fortunate to snag Pete Peterson, aka famous owner/chef of Tapawingo in Ellsworth, to teach a class for us at Oryana. For a class this time of year we thought it fitting to feature all the wonderful, local foods available. And Pete did not disappoint with a colorful, flavorful menu full of local veggies like tomatoes, corn, potatoes, green beans, chard, carrots, and more. Here is what we made:
We had a good turnout at the general membership meeting last Thursday at Gilbert Lodge on Twin Lakes. A brief recap of the meeting: our newest board members are Karen Howie and Neill Varner. Board members Rebecca Teahen and Sean Burns ran for third terms and won. The ballot proposal to allow patronage refunds to members passed. We raffled off some fun prizes. Steve Nance, Oryana general manager gave his state of the co-op address. Board president Craig Mulder talked board business. And everyone enjoyed a wonderful feast prepared by Chef Michael and his awesome kitchen staff. So for those of you who missed it, here are photos of our fun annual event:
By now everyone has probably heard about the e-coli outbreak in Germany and that itâs the deadliest in history. It was dismaying to learn that the guilty supplier of fresh sprouts was an organic facility. And sure enough, the AP article quoted a neighbor living near the farm expressing his new fear, âNo more organic food for me for now.â