According to...whomever these things are according to....moving is one of the most stressful experiences in life after divorce and death of a loved one. I cannot deny that there was some stress involved in moving the store to a new location, but I can assure you that it was reduced immeasurably by the amazing group who came together to make it happen. People packed, painted, and primped; cleaned, carted and carpented. And then, they brought champagne and flowers! I ask you...do we have a great community or what?
In the spirit of working and celebrating together to get what we need, there's a gathering at the Downtown Bookstore on 2nd Ave this Sunday, January 31 from 2 - 4 to talk about local resilience. Everybody's welcome.
In the meantime, keep warm and stay well...I recommend chicken soup for both.
Thursday, January 28, 2010
Thursday, January 21, 2010
On the Move
At Around the Sound we now have seventy-nine local producers - cooks,farmers, gardeners, producers, bakers, and craftspeople. At least once a week someone comes in to my store with a new product...or anidea for a product.
We have samples out for customers every day, and sometimes they include new products that their creators are still market testing. The other day we had a confection with dark chocolate, sliced almonds, organic cranberries and ginger syrup. I hated to tell customers they couldn't buy a whole package!
I can hardly wait to open the new store next week, because at least half a dozen foods will be launched there in the next few months. And then I can hardly wait for the kitchen to be installed. I've already had a few people say they'd like to use the public health-approved kitchen to see if there's enough interest in their idea for a new product....before they quit their day jobs.
Cooking classes - giving and taking - have generated a lot of interest too. Sushi-making, curries, vegetarian and vegan cooking, special diets and bread baking are all on the list.
But first we'll have to finish the painting and moving ...then, let the fun begin!
We have samples out for customers every day, and sometimes they include new products that their creators are still market testing. The other day we had a confection with dark chocolate, sliced almonds, organic cranberries and ginger syrup. I hated to tell customers they couldn't buy a whole package!
I can hardly wait to open the new store next week, because at least half a dozen foods will be launched there in the next few months. And then I can hardly wait for the kitchen to be installed. I've already had a few people say they'd like to use the public health-approved kitchen to see if there's enough interest in their idea for a new product....before they quit their day jobs.
Cooking classes - giving and taking - have generated a lot of interest too. Sushi-making, curries, vegetarian and vegan cooking, special diets and bread baking are all on the list.
But first we'll have to finish the painting and moving ...then, let the fun begin!
Monday, January 11, 2010
The Ultimate Anti-Vampire Weapon
If the makers of Daybreakers and Twilight know something we don't, we better stock up on garlic.
Maybe it's the movies, or maybe it's the flu, but local garlic has become the second most popular product in the store.
For centuries medical practitioners across the world have used garlic to fight disease. In 1944 an Italian chemist discovered that allicin is the 'active ingredient' of garlic, giving it antibiotic and anti-viral properties and making it useful in lowering cholesterol and blood pressure. Local garlic farmers David and Lynn Freeman won the 2008 Premier's Award for Agri-food Innovation Excellence for developing a process for freeze-drying their medicinal grade garlic.
Speaking for myself, it's the delicious taste and versatility of garlic that makes it a staple in my pantry. I used to have a friend who didn't like garlic or onions, and I was always at a loss when he came for dinner. All my best meals start with sauteeing some garlic and then deciding what to add after the family has walked by saying "Mmm...dinner smells good."
Maybe it's the movies, or maybe it's the flu, but local garlic has become the second most popular product in the store.
For centuries medical practitioners across the world have used garlic to fight disease. In 1944 an Italian chemist discovered that allicin is the 'active ingredient' of garlic, giving it antibiotic and anti-viral properties and making it useful in lowering cholesterol and blood pressure. Local garlic farmers David and Lynn Freeman won the 2008 Premier's Award for Agri-food Innovation Excellence for developing a process for freeze-drying their medicinal grade garlic.
Speaking for myself, it's the delicious taste and versatility of garlic that makes it a staple in my pantry. I used to have a friend who didn't like garlic or onions, and I was always at a loss when he came for dinner. All my best meals start with sauteeing some garlic and then deciding what to add after the family has walked by saying "Mmm...dinner smells good."
Monday, January 4, 2010
Everybody eats
Everybody eats. So this blog should have something for everyone. It will be all about local food - growing it, moving it, choosing it, cooking it, storing it, sharing it and yes, eating it. We'll meet local farmers and talk about why and how they do what they do. We'll ask some questions - why Chinese garlic and New Zealand lamb when we produce so much of these things in Grey and Bruce? We'll get some seasonal wisdom - when to start the tomatoes indoors and what to do with all those extra zucchinis. And what is a Jerusalem artichoke anyway? We'll meet a fun dinner club that bases each monthly menu on a different letter of the alphabet. And we'll find out how the clients of a local agency are producing some fabulous healthy food for their neighbours.
There's just a taste. I'm looking forward to giving you the full buffet over the coming months.
Around the Sound is open Thursday and Friday 10 - 7 and Saturday 10 - 4
972 1st Avenue West, north of the library (Expanding to 685 6th Street East late January).
519-370-2333 www.aroundthesoundfood.com
There's just a taste. I'm looking forward to giving you the full buffet over the coming months.
Around the Sound is open Thursday and Friday 10 - 7 and Saturday 10 - 4
972 1st Avenue West, north of the library (Expanding to 685 6th Street East late January).
519-370-2333 www.aroundthesoundfood.com
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