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Eat Local Sudbury Eflyer for the week of February 22^nd: Beeswax Candles, Co-op Workshops and Cello Café!

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

Hours of Operation Tuesday: 11 am - 3:00 pm  Wednesday, Thursday and Friday: 11:00 am - 6:00 pm Saturday: 9:00 am - 4:00 pm

Just-In

·         Dalew Pork will be coming in this Thursday! Cuts include their famous bacon!

·         Perogy Princess items including her pickled beets, dilly beans, jams and perogies are now in!

·         Plain Jane soaps and moisturizers are back in stock!

·         Graywalk steaks, ground bison and bison jerky are now in!

Volunteer Drivers Going away on vacation?  ELS is always in search for volunteer drivers to pick up a modest amount of goods from outside the Sudbury area.
Benefits include knowing that you've helped keep prices low in the cooperative, and you also receive a one per cent discount for each hour
driven!  Please contact April at store@eatlocalsudbury.com for details.

The Co-operative Corner- February 22^nd, 2012 Eat Local’s mission is to make something available in the community that might otherwise be hard to come by – that is, locally produced food. More than that, though, Eat Local is committed to helping build the infrastructure that will make it possible for local food to be widely available in the community. These are not small things. It makes sense, then, that any path forward for us is going to have its share of challenges, and the particular path that ELS has chosen to go down, which involves embracing fully its co-operative character, is no exception.

We live in a culture, for instance, that is not particularly friendly to participatory solutions. We get all kinds of messages that encourage us to think of living our lives solely as individuals whose only ways to solve the problems we face involve using money and consuming things, rather than as part of communities that decide things, make things, and do things together. As well, broad social changes over the last few decades mean that more people have to spend more of their time working for pay in order to make ends meet and we therefore have less time and energy to do all of the unpaid things that allow us to thrive, from playing with our kids to participating in our communities. An additional challenge for ELS is that the transition to significant co-operation needs to happen relatively quickly.

It is important, however, not to let our unfamiliarity with the co-operative path artificially inflate these challenges far beyond their actual magnitude. The fact is, working together beyond formal paid employment already pervades our lives – it makes our families work, our communities work, our societies work. As well, as I wrote in an earlier eflyer, there are countless examples from around the world and from right here in Ontario of co-operatives succeeding.

Once we see the ways in which we already co-operate all of the time in informal ways and the success that so many others have in more formal co-operation, it opens the space for a more realistic and grounded sense of what the challenges are and what ELS can become. Next week, I’m going to write about some of the strengths that we can build on to address some of these challenges as Eat Local becomes more co-operative.

-- Scott Neigh, eatlocalcooperative@gmail.com

Moving Forward Co-operatively Workshops To continue to thrive and to continue to contribute to building a healthy local food system in Sudbury, ELS needs to figure out how to realize the strengths that come along with being organized as a co-operative. ELS members are invited to come to the Environmental Resource Centre (176 Larch Street, back entrance) from 1-3pm on Saturday, March 3 or 7-9pm on Thursday, March 8 to learn about co-ops, to offer your input as ELS changes, and to start thinking about how you can be a part of those changes. The meeting space is wheelchair accessible through the ELS store, though the washrooms are not accessible. Snacks will be provided.    Email eatlocalcooperative@gmail.com if you have any questions.

Home Delivery ELS is now “Bringing Local Food even Closer” to you! ELS is now launching 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-mail delivery@eatlocalsudbury.com for details of this convenient new service!

Free and Family Friendly event, the Cello Café will take place at the Fromagerie Elgin on Sunday February 26^th beginning at noon. The Cello Café brings together cellists of all ages and levels where they can share their music in a relaxed performance environment. Enjoy the delicious offerings of the Fromagerie Elgin while listening to the beautiful sounds of the cello. Bring your friends!   For more information please contact Alexandra Lee at alex@alexandralee.ca or www.alexandralee.ca

Make your own Beeswax Candles!

Ingredients:

·         A candle mold (you can either purchase one from a craft store, or use a household item such as a tin can, muffin tin, plastic container, waxed milk carton etc…)

·         A block of Board’s beeswax

·         Wicks

·         Several crayons (any colour you would like)

Directions

Part 1- Preparing the wicks

• Take a small amount of wax from the paraffin block and place it in a double boiler over low heat. Stirring until melted.
• Soak the wicks until they are saturated in wax.
• Remove the wicks from the double boiler, straighten and lay them on a sheet of wax paper to cool.

Part 2- Preparing the mold

• Lightly spray the inside of  the mold with nonstick cooking spray.
• Attach one end of a wick to the bottom of each mold with a small amount of superglue or store-bought mold seal.
• Tie the other end of each wick to a pencil or thin stick. Pull the wick straight and lay the stick across the mouth (top) of the mold.

Part 3- Make the candle base

·         Melt the rest of the paraffin wax block in a double boiler over low heat. Do not allow the wax to get hotter than 200 degrees. (Use a candy thermometer to keep check on the temperature.)

·         When the wax is melted, lower the heat, and add a few bits of crayons to the wax until the desired color is achieved.

·         Pour the hot, colored wax into the mold(s), stopping a 1/2 inch from the top of each mold.

·         Place the filled mold in a pan of cold water. Do not get any water inside the mold.

·         Let the candle and the mold cool for at least one hour.

Part 4- Finishing the candle

• When the wax has completely cooled, remove the finished candle from the mold.
• If necessary, trim any rough edges with a paring knife.
• Smooth the bottom of the candle as well as the sides by standing it in a pot of warm
  (not too hot) water.
• Finally, trim the wick to a 1/4 of an inch before lighting.

Part 5- Enjoy!

Fun Food Fact of the Week! Nearly one million tons of honey is produced worldwide every year.

Fresh Produce

Don Poulin Potatoes, Azilda ON (in store)
Yukon gold, red and white potatoes

Martin's Country Market, Massey ON (in store)
Rutabaga, spaghetti squash, carrots, and green cabbage

See you soon!!
www.eatlocalsudbury.com

Eat Local Sudbury Cooperative

Employment Opportunity

Eat Local Sudbury is a unique, not-for-profit co-operative that works with cooperative members to responsibly provide a dependable supply of locally grown and locally processed food to an increasing number of members and other local food eaters in Sudbury and the surrounding region.  We do this by providing a retail space in downtown Sudbury where members and other consumers can buy local food, through the development of a local food distribution system and through institutional sales.

We are seeking a Managing Director for a one year contract (with the possibility of extension depending on funding and revenue generation).  The Managing Director will manage all aspects of the cooperative including the retail operation. The position will require working with cooperative members, local producers, consumers, volunteers, and the rest of the staff team.

Salary:   $42,500/year.

Start Date:   April 2nd, 2012

Qualifications:  Successful candidates will have the following qualifications:

Proven leadership skills

Excellent organization skills and ability to work well with little supervision

Excellent communication skills

Excellent problem-solving skills

Knowledge of MS Office applications, Simply Accounting and POS/OPS systems

Sound record-keeping abilities

Management  experience in a retail or cooperative  grocery environment

Supervisory experience

Experience working in a not-for-profit organization

      Experience working with a Board of Directors

      Experience with Board Development is an asset

Book-keeping experience is an asset

Fundraising and grant-writing experience is an asset

Previous experience working in a cooperative is an asset

Solid understanding of food sustainability issues an asset

Ability to lift up to 50 lbs

French language would be considered an asset

Food handling experience is an asset

Job Description:

Cooperative Grocery Store Management:

All store ordering

Inventory management

Sourcing new suppliers and staff lead for supplier relationships

Working the store in the absence of cashier/volunteers

Management of POS/OPS system

Marketing store products

Implementing changes to the retail space and product line to increase sales

Responsible for all physical aspects of the store ie regular maintenance on coolers/freezers

Supervise the cashier and store volunteers

Cooperative Organizational Management:

Manage Membership Development Coordinator intern

Work with cooperative committees

Responsible for reporting to funders

Responsible for book-keeping, financial reporting

Responsible for guiding staff towards achieving the goals of the business plan

Report directly to the Board of Directors          

Other tasks as required

Deadline for applications is Friday, March 9^th at 4:00pm

Please mail applications to jobs@eatlocalsudbury.com with the subject line reading “Managing Director”

Eat Local Sudbury Eflyer for the week of February 15th:
Staff Changes, Sudbury Winterfest and More Bison!

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

Hours of Operation

Eat Local Sudbury store hours are as follows:

Tuesday: 11 am - 3:00 pm
Wednesday, Thursday and Friday: 11:00 am - 6:00 pm
Saturday: 9:00 am - 4:00 pm

Just-In

·         Creekbend 500 ml raw unpasteurized honey!

·         By Thursday afternoon, ELS freezers will be filled with Graywalk bison cuts!

Staff Changes

Maureen Strickland and April Neault will both be leaving Eat Local Sudbury in the spring to pursue new opportunities.  Therefore we are seeking a new Managing Director who will manage the cooperative and the store. We are happy to report that Maureen and April will be staying to train the new Managing Director, resulting in what we expect will be a positive transition.  

 Please feel free to circulate the Managing Director job advertisement attached to the eflyer.

Thank you!

The Co-operative Corner- February 8^th, 2012

A big part of my task at ELS is to spark conversations- conversations about co-operatives in general and about what it means for ELS in particular to become more co-operative in how it does things. The short pieces I have been writing for the eflyer are one way of doing this, but not the only way. In late February and early March, I will also be facilitating four workshops about co-operatives, two with ELS members, one with staff, and one with the board of directors.

The workshops are meant to accomplish a few different things. In part, they are a way to convey information about co-ops. As I've noted in past eflyers, as common as co-ops are, many of us don't really know what they are or how they work, so it is useful to get some of that information out there.

More important than this, though, is the goal of getting people talking. The staff and board of ELS already have a good sense of many ways this move down the co-operative path will happen, and of many of the things it might mean. However, there are still things that ELS as a whole will have to figure out as it moves forward. For example, being a co-op means doing things differently than a non-profit agency or a business, and we will need ongoing work to figure out all of the ways in which that is true and all of the ways we can and must shift our practices. Moreover, a big part of being a co-op is expanding conversations about "how we do this" and "what happens next" to include more member-owners in more substantive ways. As well, another important element is mobilizing more people's ideas, more people's energies, more people's creativity in actually doing the work that makes ELS happen. It is only through conversation that we can figure out how best to do all of these things.

The workshops coming up in the next few weeks are just the beginning of such conversations and we want you to be a part of them. I hope to see you there!

-- Scott Neigh, eatlocalcooperative@gmail.com

Moving Forward Co-operatively Workshops

To continue to thrive and to continue to contribute to building a healthy local food system in Sudbury, ELS needs to figure out how to realize the strengths that come along with being organized as a co-operative. ELS members are invited to come to the Environmental Resource Centre (176 Larch Street, back entrance) from 1-3pm on Saturday, March 3 or 7-9pm on Thursday, March 8 to learn about co-ops, to offer your input as ELS changes, and to start thinking about how you can be a part of those changes. The meeting space is wheelchair accessible through the ELS store, though the washrooms are not accessible. Snacks will be provided.

Email eatlocalcooperative@gmail.com if you have any questions.

What's Happening Sudbury?

Sudbury's Winterfest kicks off this Friday February 17th from 5:00-9:00 pm, at Moonlight Beach. Events will include a Torch Light Parade, bonfire, and family skate in partnership with the Big Deal and the Sudbury Trail Plan. The festival will continue on Saturday February 18th from 11:00am-6:00pm with snowshoeing, skiing, sleigh rides, a children's winter playground, entertainment, snowmobile sled rides, vendors, a chili cook-off and other wonderful sights and smells. The highlight of the festival will be the innovative Human Dog Sled Races. Race participants will be working like "dogs" in a fight to the finish for their favourite charity. Team registrations are required for this event. Teams will collect pledges for their charity and compete for bragging rights of being the "Top Dogs!" Festival Buttons are on sale for $5 each, at many different locations in the community, for everyone's convenience, including the Rainbow Centre Information Booth, Mimi's Jewelry, Cranky Joe's, KC Treats & Sweets, Many Home Hardwares, Post Office, downtown Ti Amo, downtown Elmercado. So, let’s get out and back to our northern traditional roots and have a "SNOWBALL!"

Rutabaga Fries

Ingredients:

·         1 Martin's Country Market rutabaga

·         1 tbsp of vegetable oil

·         A pinch of salt, pepper and paprika (or whatever spices you enjoy!)

Directions

·         Peel and cut half the rutabaga into 1/2 inch x 3 inch "sticks"

·         In a medium bowl, toss sticks with vegetable oil and cover with seasoning.

·         Spread in a pan and bake in 400 F (200 C) oven for 20 minutes or until tender.

·         Flip "fries" halfway through cooking. Pat with paper towels before serving

Fun Food Fact of the Week!

On the last day of the Ithaca's Farmer's market, the city hosts the International Rutabaga Curling Championships where the vegetable is used in place of the "rocks"!

For those of you who have never tried a rutabaga, you can use it in place of any potato recipe. It tastes like a combination between a turnip and a cabbage.

Fresh Produce

Don Poulin Potatoes, Azilda ON (in store)

Yukon gold, red and white potatoes

Martin's Country Market, Massey ON (in store)
Rutabaga, hubbard squash, butternut squash, spaghetti squash, carrots, and green cabbage

Pfenning's Organic (in store)
Onions and beets

See you soon!!
www.eatlocalsudbury.com

Eat Local Sudbury Eflyer for the week of February 8th:
Ground Beef Supply, Meat Freezer and the Success of Sauerkraut!

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

Hours of Operation

Eat Local Sudbury store hours are as follows:

Tuesday: 11 am - 3:00 pm
Wednesday, Thursday and Friday: 11:00 am - 6:00 pm
Saturday: 9:00 am - 4:00 pm

Just-In

• Plain Jane soaps- a wide assortment of scents along with Plain Jane Pit Stick

• Golden Beef – ground is back in large quantities!!! Get some while it's in stock!
• ELS is now carrying dog treats from Burt's Farm. Currently we have in smoked pig hides, pig tails and pig ears for your dogs chewing pleasure. All for only 1.00$ a piece! These items may only be suitable for small to medium dogs as they are smaller in size.

New Infrastructure

Golden Beef has graciously donated a chest freezer to Eat Local Sudbury to hold their ground beef. Additionally, ELS now has a standing order with Golden Beef Cooperative to ensure our customers have access to a steady and constant supply of our number one seller...ground beef!

Information on Cheese Prices

The Provincial Milk Board and the Canadian Dairy Commission has decided to increase the cost of raw milk from the farm effective February 1^st, 2012.  Farquhar’s Dairy has decided NOT to increase the price on ‘Farquhar Dairy’ brand fluid milk product, at this time.  However, a price increase will most likely be seen in all cheeses, culture products, creams and butter, effective February 6^th.

Successful Sauerkraut!

At huge thank you is in order for those who participated in our Sauerkraut making workshop and another humongous thank you to Kayley Redgers for coordinating and hosting the event.  Due to the success of the event, we are looking at holding another workshop in the month of March dedicated to making your own sour dough bread using local flours!  Stay tuned for the date!

The Co-operative Corner- February 8^th, 2012

By definition, people who shop at ELS want food that is different from what is easily available elsewhere – different and, I think many of us would agree, better. We already know that this means we aren’t going to find everything at Eat Local that we would find at a big supermarket. We already know that it means recognizing the rhythms of the local climate and of the work of producing food, and eating accordingly. Less visible but no less important is the fact that getting such food from farm to store (and, therefore, to table) depends on different infrastructure  for distribution than the big chains use – infrastructure that is still developing and that ELS and producers have no choice but to build as we go along.

Through a process over the last number of months involving staff, board, and members, ELS has decided to move away from its reliance on grant funding. While grants have been crucial to getting the organization up and running and will continue to be an important strategic resource for certain purposes, our recent experience has been that the requirements attached to grant funding pull ELS’ energies in too many directions and don’t allow us to focus as clearly on what we most want to be doing: Getting food to your table.

The fact that ELS is a co-op will allow us to make this transition. This is because the co-operative form is about member-owners having a different relationship to each other and to the organization than consumers do to a business. It means a much bigger pool of people sharing their skills, creativity, and ideas than in a regular non-profit agency or for-profit business. It means more people pitching in some of the energy required to turn a vision into an organization that gets things done. It means being more tightly integrated into and more responsive to communities of ordinary people.

Yes, this means one more way that relating to ELS will be unlike relating to a big supermarket. But it is this difference that will allow more local food to get to more tables. In my short time working with ELS, I’ve come to think of it as a commitment to “different food in different ways” – or even “better food in better ways.”

-- Scott Neigh, eatlocalcooperative@gmail.com

Moving Forward Co-operatively Workshops

To continue to thrive and to continue to contribute to building a healthy local food system in Sudbury, ELS needs to figure out how to realize the strengths that come along with being organized as a co-operative. ELS members are invited to come to the Environmental Resource Centre (176 Larch Street, back entrance) from 1-3pm on Saturday, March 3 or 7-9pm on Thursday, March 8 to learn about 
co-ops, to offer your input as ELS changes, and to start thinking about how you can be a part of those changes. The meeting space is wheelchair accessible through the ELS store, though the washrooms are not accessible. Snacks will be provided. Email eatlocalcooperative@gmail.com if you have any questions.

What's Happening Sudbury?


The Alzheimer Society of Sudbury-Manitoulin is hosting a new “Community Kitchen Program”. The program is a coming together to learn, to cook, share resources, and to support one another all in the name of health and community connections. You even get to take your meal home with you. The sessions begin February 11 from 2:00-5:00 pm, and are intended for those living with memory loss and their care partners. Registration is limited. Contact Chantal at (705) 524-2024 ext. 239 or email dyoung@alzheimersudbury.ca for more information.

Ground Beef Stroganoff

With the new supply of Golden Beef ground beef, now is the time to try out lots of different recipes, with local ingredients!

Ingredients

• 1 pound of Golden Beef ground beef
• ½ cup Martin's Country Market onions
• 1 can of mushrooms, drained
• ½  teaspoon of garlic powder
• ½ teaspoon of mustard powder
• ½ cup Organic Meadows sour cream
• ½ cup of mayonnaise
• ½ cup of beef broth
• 1 (8 ounce) package of wide egg noodles

Directions

• Break up ground meat into a large skillet, and add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat.
• In a small bowl, combine sour cream, mayonnaise, and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not overstir.
• Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.

Home Delivery

With snow piling up all around, and Old Man Winter our constant companion for at least the next couple months, it may be difficult for individuals to access local food. However, with our new home delivery service, Eat Local can bring local food right to your doorstep! Simply place your order with an ELS staff member and we'll take care of the rest.  Contact ELS at 521-6717 or e-mail delivery@eatlocalsudbury.com for details on this convenient service!

Fun Food Fact of the Week!

Ever wonder how cattle came to North America? Well, the Spanish explorer, Hernando Cortez is the man you need to thank. He brought cattle to our continent all the way back in 1519!

Fresh Produce

Don Poulin Potatoes, Azilda ON (in store)

Yukon gold, red and white potatoes

Martin's Country Market, Massey ON (in store)

Heart of Gold squash, hubbard squash, butternut squash, spaghetti squash, carrots, and green cabbage

Pfenning's Organic (in store)

Onions and beets

See you soon!!
www.eatlocalsudbury.com

Eflyer for the week of February 1^st:
Moving Forward Co-operatively, Tofu Soup and LoonSong Workshop

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

Hours of Operation

Tuesday: 11 am – 3:00 pm
Wednesday, Thursday and Friday: 11:00 am – 6:00 pm
Saturday: 9:00 am - 4:00 pm

Just-In

·         Eat Local just received an amazing array of local squash (Heart of Gold acorn, Spaghetti, Hubbard and Butternut), carrots, rutabagas and green cabbage

·         Sweet and savoury products from CJ Pies and More, including Bison soup, Bison Gravy, Bison hors d’oeuvres, wild blueberry turnovers, apple pies and more! Come in and try these amazing products today!

·         Belle Vallee Wools, in a variety of colours!

·         Plain Jane soaps, including Lavender-Vanilla, Bergamot-Grapefruit and Rosemary-Mint, as well as Pit Sticks and Lavender-Vanilla Solid Moisturizers!

Tentative Arrivals

·         Various cuts of Burt’s Farm beef and pork will be arriving on Friday, including GROUND!

·         LoonSong Gardens on Manitoulin Island will be bringing their amazing rolled oats, dark rye, red fife wheat and spelt flour this Friday.

The Co-operative Corner- February 1^st, 2012

As ELS moves forward to turn its potential as a co-operative into reality, it is comforting to know that we have plenty of company. Globally, more than a billion people belong to a co-op. Around 40% of Canadians belong to at least one co-operative, including 56% of people in Saskatchewan and more than 70% of people in Quebec. In some sectors, co-ops play a very significant role – for instance, 35% of the world’s output of maple sugar is produced by Canadian co-operatives. As a whole, co-ops in Canada employ more than 155,000 people.

In Canada, the most common kind of co-operative is the consumer co-op – that is, a co-operative enterprise owned by customers for their collective benefit. Particularly in the agricultural sector, producer co-ops have also at times played an important role in Canada. Much less common in this country are worker co-ops, which are enterprises owned and democratically run by the people who work in them. However, such ventures have been very successful in other parts of the world. One of the most famous examples of worker co-ops is the Modragon Co-operative in Spain, which as of 2010 involved more than 250 individual ventures spanning financial services, manufacturing, retail, and knowledge-related work, and employing more than 80,000 people.

There are more than 1300 co-ops operating in Ontario, in over 400 communities. Co-ops in the province have $30 billion is assets, $2.1 billion in revenues (counting non-financial co-ops only), 1.4 million members, 49,000 volunteers, and 15,500 employees. Research has shown that co-operative enterprises are twice as likely to still be operating after ten yeas as other kinds of businesses.

Sudbury boasts thirty-seven co-ops, mostly credit unions and housing. One of the guiding principles of the co-op movement is co-operation among co-operatives, and right now there are conversations happening locally about how we can work together to participate in marking the fact that this year is the International Year of the Co-operative. Keep your eyes open for activities, information, and events in the coming months! -- Scott Neigh, eatlocalcooperative@gmail.com

Moving Forward Co-operatively Workshops:

To continue to thrive and to continue to contribute to building a healthy local food system in Sudbury, ELS needs to figure out how to realize the strengths that come along with being organized as a co-operative. ELS members are invited to come to the Environmental Resource Centre (176 Larch Street, back entrance) from 1-3pm on Saturday, March 3 or 7-9pm on Thursday, March 8 to learn about
co-ops, to offer your input as ELS changes, and to start thinking about how you can be a part of those changes. The meeting space is wheelchair accessible through the ELS store, though the washrooms are not accessible. Snacks will be provided. Email eatlocalcooperative@gmail.com if you have any questions.

What’s Happening Sudbury?

On Saturday February 18^th from 1:00-3:00 pm ReThink Green in coordination with Paul Salanki from Loon Song Gardens will be hosting a workshop, entitled: Whole Grains, Wheat, Nutrition, and the Inside Scoop on Milling.” The workshop will include information on ecologically-grown whole grains and their nutritional content, especially in the wake of the Monsanto crisis. If you are interested in attending, or would like more information please contact info@rethinkgreen.ca

Soon Tofu

This week’s eflyer features a recipe using ONFC KIMCHI. The recipe was sent in by one of Eat Local Sudbury’s foodies! Thanks so much, Kendra!

Ingredients:

·         2 tablespoons of olive oil or Pristine Gourmet Canola oil

·         2 tablespoons of garlic, minced

·         1 tablespoon of Korean pepper powder OR cayenne

·         4 cups of stock

·         1 cup of ONFC Kimchi

·         1 tablespoon of soy sauce

·         4 cups of soft or semi-firm ONFC tofu (cut into 1 inch cubes)

·         1 tablespoon of sesame oil

·         3-4 scallions, chopped

·         ½ a pound of shrimp

Directions:
4 cups of soft or semi-firm ONFC tofu (cut into 1 inch cubes)

·         1 tablespoon of sesame oil

·         Heat oil in a pot over medium  heat

·         Add garlic and sauté until soft

·         Add pepper and cook till garlic browns

·         Add stock, kimchi and soy sauce

·         Bring to a boil, lower heat and simmer for 15min Stir in tofu, simmer

·         5-10min Add shrimp 5 minutes before serving (cook until pink) Serve.

·         Sprinkle with scallions and drizzle with sesame oil.

Home Delivery

·         With snow piling up all around, and Old Man Winter our constant companion for at least the next couple months, it may be difficult for individuals to access local food. However, with our new home delivery service, Eat Local can bring local food right to your doorstep! Simply place your order with an ELS staff member and we’ll take care of the rest.  Contact ELS at 521-6717 or e-mail delivery@eatlocalsudbury.com for details on this convenient service!

Fun Food Fact of the Week!

The idiom “spill the beans”, meaning to divulge a secret, apparently comes from the Greeks who would cast votes using white and black coloured beans. If someone spilled the jar of beans, the election results would be known prematurely.

Fresh Produce

Don Poulin Potatoes, Azilda ON (in store)
Yukon gold, red and white potatoes

Martin’s Country Market, Massey ON (in store)
Heart of Gold squash, hubbard squash, butternut squash, spaghetti squash, carrots, and green cabbage

Pfenning’s Organic (in store)
Onions and beets

See you soon!!
www.eatlocalsudbury.com

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

Eat Local Sudbury E-flyer for the week of January 18^th, 2012: Tantalizing Tiramisu, Make your own Quinzhee and Bison delivery!

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

Are you a new member to the co-op? If so, you might want to take a read through our new members’ package that is attached to the eflyer.  In it you’ll find lots of information that will help to get you oriented with Eat Local Sudbury.

 Just In!

·         An Apple a Day – delicious healthy snack sourced close to home and made even closer.  Only $2.25/bag.

·         Bzz Bee Honey – 1kg glass jar retail for only $9.00 and we have some more of their fantastic pure bees wax candles in stock as well!

·         Perogy Princess – we’ve got Sudbury’s finest perogies and preserves in store, including the Princess’ pickled beets!  Yum, yum.

·         Graywalk Buffalo Ranch – various cuts of bison including stewing meat and ground are back in stock! 

 Tentative Arrivals

·         Golden Beef: various cuts of 100% pasture raised beef, including ground!

·         Pasture Hill Lamb: various cuts of 100% pasture raised lamb including loin chops, ground and stewing meat.

Thanksgiving Turkeys

The staff would like to thank to those of you who decided to purchase a local turkey this past Christmas through Eat Local Sudbury.   Because of our success with this product, our Turkey producer has asked Eat Local Sudbury to inquire about interest in preordering Turkeys for this coming Thanksgiving.  These birds would range in size from 15-20lbs and price would stand around the $3.39/lb mark.  Preordering a local turkey really helps the producer manage their inventory stock and ensures you receive a local, ecologically raised bird for your special occasion.  If you are interested in preordering a turkey for Thanksgiving, please contact April via email at store@eatlocalsudbury.com by Thursday January 19^th, 2012.

The Co-operative Corner- January 18^th, 2012

Many Canadians are members of co-operatives, whether that is their community credit union or a retail giant like Mountain Equipment Co-op or a smaller operation like Eat Local Sudbury. Many of us, however, do not really know what co-ops are or how they work. While different co-ops do things in very different ways, all are enterprises that are owned and democratically controlled by the people whose participation as consumers, producers, or workers, or some combination, make the organization a reality. There are co-ops that engage in almost every kind of activity, not just retail and financial services but also childcare, agriculture, manufacturing, and much more.

Rather than being legally obligated to focus entirely on maximizing profit for shareholders, co-ops are organized around meeting the shared needs of members. Rather than being controlled by whoever has dollars to sink into an organization, co-ops are governed on a one member/one vote basis. The guiding principles of co-operatives, which I will talk more about next week, mandate attention to social and community needs. Their democratic, member-controlled structure allows for a kind of responsiveness to the needs of the ordinary people who constitute them and the communities that nurture them that massive businesses simply cannot match.

The key to a vibrant co-operative, particularly a smaller one, is a mobilized and engaged membership. Though co-ops have to navigate many of the same pressures as for-profit businesses, their commitments to organizational democracy, to the wellbeing of members, and to strengthening community mean that active participation by members – or member-owners, as they are sometimes called – plays a much more significant role in shaping co-ops and driving them forward than the relationship between a consumer and a business.

Currently, ELS is organized as a hybrid of a producer co-op and a consumer co-op – a joint, co-operative venture between those who produce food locally and those who wish to buy local food. In the coming months, we want to get people talking about what it might look like to get member-owners more actively involved in making decisions, promoting local food, engaging the broader community, and bringing ELS to life, in a way that fulfills the co-operative goals of democracy, support of members, and strengthening community.

What do you, member-owner, think that should look like?

-- Scott Neigh, eatlocalcooperative@gmail.com

What’s Happening Sudbury?

On Sunday January 22^nd from 12:00 to 3:00 pm at the Lake Laurentian Conservation area you can take a guided snowshoe tour with a nature interpreter, build a quinzhee, and discover that even in winter, the forest is full of life! The Nature Chalet will be open for people to warm up and enjoy complimentary light snacks and hot beverages. All ages are welcome! The number of participants is limited and reservations are recommended. For more information or to reserve a spot, please call (705) 674-5249 or email natalie.webster@sudbury.ca

Home Delivery

With snow piling up all around, and Old Man Winter our constant companion for at least the next couple months, it may be difficult for individuals to access local food. However, with our new home delivery service, Eat Local can bring local food right to your doorstep! Simply place your order with an ELS staff member and we’ll take care of the rest.  Contact ELS at 521-6717 or e-mail delivery@eatlocalsudbury.com for details on this convenient service!

Tantalizing Tiramisu

I want to share this recipe because I made it last week, and it was the most delicious, melt-in-your-mouth dessert I’ve ever made! Just to give you an idea of how wonderful this recipe is, my fiancée (who is never prone to exaggeration) said that “this is the kind of dessert that you would pay 15$ a slice for at a fancy restaurant!” I encourage all your foodies to treat your guests to a slice of tiramisu at your next gathering, or savour all of its delectable sweetness for yourself! Recipe is adapted from www. allrecipes.com  

Ingredients:

·         6 egg yolks

·         3/4 cup white sugar

• 2/3 cup Organic Meadows milk
• 1 1/4 cups 35% Organic Meadows heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/2 cup strong brewed coffee, room temperature
• 4 tablespoons of rum or flavoured liquor, e.g.: Kahlua, Baileys etc…
• 2 (3 ounce) packages ladyfinger cookies or Nila Cookies
• 5-6 tablespoons of unsweetened cocoa powder

Directions:

·         In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly.

·         In a medium bowl, beat cream with vanilla until stiff peaks form. If you would like, add some of the liquor to this mixture.

·         Whisk mascarpone into yolk mixture until smooth.

·         In a bowl combine coffee and rum/liquor. Split ladyfingers in half lengthwise and soak into the coffee mixture, enough so that they soak up the flavour but not enough to crumble. If using Nila cookies, do not split.

·         Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Make several layers if desired. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Sprinkle with cocoa. Repeat layers and sprinkle with cocoa.

·         Cover and refrigerate for at least 6 hours. For best results, place in the refrigerator between 12-24 hours. This allows for the flavours to mix in and settle, and will give you the most delectable tiramisu ever!

Fun Food Fact of the Week!

Tiramisu literally means “pick me up” in Italian. No doubt because of the rush one gets from the strong coffee and sugar! J

See you soon!!
www.eatlocalsudbury.com

Eat Local Sudbury Eflyer for the week of January 11^th, 2012: Thanksgiving Turkeys, the Co-operative Corner and LU Market Days!

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

Are you a new member to the co-op? If so, you might want to take a read through our new members’ package that is attached to the eflyer.  In it you’ll find lots of information that will help to get you oriented with Eat Local Sudbury.

New Product

Ontario Natural Food Coop: Organic Tomato Paste = 156mL (5.5fl oz) retails for $1.50.  This product uses certified organic Ontario tomatoes and is processed here in Ontario as well!

 Just In!

·         Sucrerie Seguin Sugar Bush maple products – 500mL glass maple syrup in Amber, Light and Medium grades.

·         Creekbend honey – 500mL of their wild flower unpasteurized honey. This would go great with your morning coffee, tea or oatmeal!

·         Martin’s Country Market – Apples, squash, cabbage, and onions.

·         Dalew Farms pork – various cuts of pork including breakfast sausage and bacon!

·         Nana’s kettle corn – regular bags and snack packs are fresh and ready for consumption.

 Tentative Delivery Dates

·         An apple a day – variety pack of Ontario’s finest apples.

·         Rucher Bee Careful Apiary (aka Buzzy Bee) – 1kg liquid unpasteurized honey will be back in store along with more honeycomb snack packs.

Thanksgiving Turkeys

The staff would like to thank to those of you who decided to purchase a local turkey this past Christmas through Eat Local Sudbury.   Because of our success with this product, our Turkey producer has asked Eat Local Sudbury to inquire about interest in preordering Turkeys for this coming Thanksgiving.  These birds would range in size from 15-20lbs and price would stand around the $3.39/lb mark.  Preordering a local turkey really helps the producer manage their inventory stock and ensures you receive a local, ecologically raised bird for your special occasion.  If you are interested in preordering a turkey for Thanksgiving, please contact April via email at store@eatlocalsudbury.com by Thursday January 19^th, 2012.

The Co-operative Corner- January 12^th, 2012

Back when Eat Local Sudbury was founded, the dedicated and energetic group that put it all together decided to incorporate it as a co-operative. The co-op model offers strengths and opportunities that a standard not-for-profit or a small business just don’t have. Yet with the day-to-day challenges of keeping an operation like ELS afloat in a difficult environment and with the understandable priority given to getting local food into the store and onto members’ tables, ELS has not done as much as it might have to develop those strengths or make use of those opportunities.

This year happens to be the International Year of the Co-op (see www.canada2012.coop.) Both to celebrate that and as part of a vision for building a vibrant and sustainable local food system, ELS has enlisted me – a placement student from Laurentian University – to work over the next two months writing blurbs in the eFlyer, compiling resources, and doing educational events to start a process which we hope will lead to ELS enthusiastically embracing its co-operative character. I will be writing about what co-ops are, how they work, why they are useful, and doing my best to spark conversations among producers, eaters, and workers about how to use those strengths and opportunities to help ELS thrive for years to come.

I welcome your thoughts, comments, suggestions, and any ideas you might have for resources you might have related to co-ops – please be in touch at eatlocalcooperative@gmail.com. Thanks!

-- Scott Neigh

Eat Local Sudbury Winter Market at Laurentian University

This past Wednesday was ELS’s first market day at Laurentian University’s Great Hall. ELS will be at Laurentian University every second Wednesday, bringing local products from 9:00-2:00 pm. Our next market day will be Wednesday January 25^th, so stay tuned!

What’s Happening Sudbury?

Tickets are now on sale for the Theatre Cambrian’s Third Annual Dinner Theatre Festival. They are offering three different dinner theatre production; one on Friday, one on Saturday and one Sunday afternoon over two weekends: January 13-15 & January 20-22, 2012. The productions include three hilarious comedies: The Melville Boys (Friday evenings), Private Lives (Saturday evenings), and Sunday evenings will feature the famous Owl and the Pussycat.

Festival tickets for Theatre Cambrian’s Third Annual Dinner Theatre Festival are $135 and include all three performances, plus three buffet dinners. Individual tickets may be purchased for $48 each. Reservations may be made by VISA or MasterCard by phoning 705.524.7317.

Home Delivery

With snow piling up all around, and Old Man Winter our constant companion for at least the next couple months, it may be difficult for individuals to access local food. However, with our new home delivery service, Eat Local can bring local food right to your doorstep! Simply place your order with an ELS staff member and we’ll take care of the rest.  Contact ELS at 521-6717 or e-mail delivery@eatlocalsudbury.com for details on this convenient service!

Amazing Apple Strudel

Ingredients:

Dough

• 2 cups Poschaven all-purpose flour
• 2 tablespoons packed brown sugar
• 1 teaspoon salt
• 1 1/2 teaspoons instant yeast
• 3/4 cup hot water
• 2 tablespoons Organic Meadows butter at room temperature 

Filling:

• 2 1/2 cups Martin’s Cortland or Empire apples - peeled, cored, and chopped
• 3 tablespoons Organic Meadows butter
• 1/2 cup packed brown sugar
• 1 1/2 tablespoons Poschaven all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Glaze:

• 2 tablespoons Organic Meadows butter
• 2/3 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 4 teaspoons Farquhar’s milk

Ingredients:

·         Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.

·         Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool.

·         Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.

·         Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.

·         Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.

·         Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.

·         To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.

Fun Food Fact of the Week!

The Cortland heirloom apple was developed in 1898 by Professor S.A. Beach of New York. Cortland apples are ideal for baking, sauces, and for salads as they are one of the few apples that do not brown  until hours after cutting.

Produce highlights for this week:

Martin’s Country Market   (in store)
Acorn squash, butternut squash, Empire and Cortland apples, carrots and onions.

See you soon!!
www.eatlocalsudbury.com

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

Hours: Tuesday, 11-3, Wednesdays, Thursdays & Fridays 11am-6pm & Saturdays 9am-4pm

MEET YOUR FARMER

DANIEL and LOUISE POULIN of DON POULIN POTATOES

ABOUT DON POULIN POTATOES:  Don Poulin Potatoes is now in it’s 4th

 generation of family operation.  The 

Poulin farm has been in the family since it’s inception by Donat Poulin when it was a 

diversified small family farm.

  His son Donald made the decision to specialize in potatoes in the 1970s allowing the

 farm to expand.  Don’s son Daniel

and grandson Robert, as well as Don’s daughter Louise all work at the farm. 

The farm-fresh potatoes are graded and packed locally at their own facility

 and sold on the fresh

 market.  Potato varieties include, Red Flesh (Red Chieftain), Yellow Flesh

Yukon Gold) and Round

 White (Superior, Kennebec, Gem Star, Gold Rush, Sheppody).  The Poulin

 family plans to continue

 supplying the local market with a quality product for years to come. 

Members of:  Ontario Potato Board, Ontario Farm Association, Ontario Soil

 and Crop Association 

Community involvement:  supporting local events and charities such as, food

 banks, school Thanks

 Giving diners, Miners on Strike & the Good Food Box 

GROWING METHODS:

o       Soil amendments:          

o       synthetic fertilizer       

o       green manure: oil seed radish, fall rye, hay which we plow under

o       We rotate the crop yearly with green manure.

o       Pest control: We monitor our fields closely and use herbicides and pesticides as required.

o       Seed potatoes: We use government certified seeds only (Elite 3 which is the highest rating)

o       Food Safety: We successfully met all the requirements for the Canadian Horticultural Council 

On-Farm Food Safety 

Certification Program, also known as “Canada GAP”.  The certifying body we are enrolled with is

 QMI-SAI Global.

o       Potatoes are graded and packed locally at our facility and sold on the fresh market.

PRODUCTS SOLD AT EAT LOCAL SUDBURY:

o       Potato varieties:          

              Red Flesh (Red Chieftain)

              Yellow Flesh (Yukon Gold )

    Round White (Superior, Kennebec, Gem Star, Gold Rush, Sheppody)

BENEFITS OF POTATOES

o       a very good source of vitamin C,

o       a good source of vitamin B6, copper, potassium, manganese, and dietary fiber.

o       vitamin B6-a cup of baked potato contains 21.0% of the daily value -earning high marks as a health-

promoting food.

o       One medium-sized potato (about 3 inches in diameter) has about 150 calories. That same potato has

 about 5 grams

 of fiber-important for a healthy

       digestive tract. They’re also a healthy source of vitamins and minerals.

o       Potatoes contain more potassium than any other fresh vegetable in the produce department – even more

than bananas.

 One potato has almost 900 milligrams, which is about 20% of what you need every day
 

FUTURE PLANS To continue this family operation supplying the local market with a quality product. 

.

.

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See you at the co-op!
www.eatlocalsudbury.com

 New Member Package for Eaters, 2011.pdf