Thanks to everyone who came out for last night’s potluck, extra-specially the parents with boisterous, lively young children. For me, those kids – all kids – are at the very center of the effort to build a strong local food system here in the Centre region, and having them bouncing and hollering all around while the grown-ups get to know each other better is very, very important.
LaCreta Holland and a few others spoke briefly about their hopes & plans to create a community teaching kitchen – last night’s featured idea. If that’s a project you’re especially interested in, contact LaCreta at email@example.com.
Next potluck is Tuesday, March 27. Three ways to sign up:
- Online at SignUp Genius
- By email: firstname.lastname@example.org
- By phone: 237-0996
Here’s the “noms” list – what folks brought to eat (nom-nom-nom):
- Chicken, Corn & Butternut Squash with Curry and Soy Sauce
- Asparagus and Green Beans
- Rotelli’s Macaroni & Cheese and Red Sauce
- Cheese Tortellini with Kale
- Lamb Curry and Rice
- Meat pie (Over-the-Moon beef with carrots and onions)
- Couscous cakes
- Applesauce Cake with walnuts
- Whole Wheat Banana Bread
- Lemon Crinkle Cookies
- Pennsylvania Dutch Shoofly Pie
- Butterscotch Pecan cookies
- Bran muffins
- Wasa bread
- Pumpkin Pie
More Local Sustainability News:
Reminder – Creation Care Coalition Meeting March 1
(From Sylvia Neely) – Just a reminder that all are invited to the next meeting of the Creation Care Coalition of Centre County on Thursday, March 1 at St. Andrew’s Episcopal Church (corner of Foster and Fraser St. In State College). Meet together for dinner at the Community Cafe at 5:45, followed by a program in Room 325 from 6:45 to 7:45. John Roe will present a program entitled “Spirituality, Stewardship and Justice: My Journey with GreenFaith.” John will tell us about his experiences as a participant this year in a seminar offered by GreenFaith. Click here for more information on the Green Faith Fellowship program. Invite your friends, all are welcome to come to either dinner or the program or both. The Community Cafe serves free meals every Thursday night. It is located in Canterbury Hall on the ground floor at St. Andrew’s.
Sustainable Living Cooking School – Classes March 11, 25; April 15
(From Krystn Madrine) – Offered by Chef Andrew Monk of The Sustainable Kitchen, these classes will help you be ready for spring and all the produce that will be coming your way, as well as help you shop wisely for the best cuts of meats available from our many local vendors of healthy and well-raised meats and poultry.
Classes include: Managing the Home Kitchen, (March 11); Stock, Soup, Salad (March 25); Basic Butchery and Charcuterie (April 15).
More information: Cooking Class Flier
Registration: Cooking Class Registration Form
Lambing Clinic at Owens Farm – March 17
Owens Farm, Sunbury PA, Sat. March 17, 8 a.m. to 4 p.m. – Accelerate your learning curve by spending a day with a sheep veterinarian, a panel of experienced shepherds, and a barnful of lambs. The morning session will cover Decision-Making at Lambing, Top Ten Tips for Saving Lambs, and a demonstration of a necropsy to determine “Why Did This Lamb Die?” Then we’ll head to the barn to demonstrate management practices such as ear-tagging, tube feeding, tail docking, nursing difficulties, and other common problems. Even more important, we’ll show you how to recognize the behavior of healthy newborns who need no intervention.
How many lambs? We have 67 Coopworth and Katahdin ewes who will be lambing all month, giving you the opportunity to observe and discuss many different scenarios.
March is cold–what about food and warmth? The morning session will be inside a church, followed by a shared covered dish meal. The lambing barn is actually pretty warm with all those critters, and the coffee pot will be on all day!
More Info, Pics, Registration? Cost is $45 per person, $40 for second person from same farm or family. For more information and to register, visit www.owensfarm.com. Or call us at 570 898 6060.
PSU Block & Bridle Club Spring Meat Sale – Orders due March 22
The Block and Bridle Club is hosting its semi-annual meat sale. Three delicious forms of sausage (breakfast, maple and smokey) are available. Other favorite meats including ground beef, summer sausage and Block and Bridle boneless hams can also be purchased. Orders are due Thursday March 22 to Block and Bridle Club at 324 Henning building. Payment by check or cash is accepted at time of pick up. Meat orders can be picked up either Thursday, April 5 or Friday, April 6 at the Penn State Meat lab. Hours are 11-6 each day.
If you have any question please contact Danielle Sheppard email@example.com or Ken Kephart at firstname.lastname@example.org. Your support will help the club with its many activities and is greatly appreciated.
E & L Supplies in Spring Mills Poultry Workshop March 31
E & L Supplies in Spring Mills is currently taking orders for chicks and will be offering chick-raising, chicken-keeping workshops on Saturday, March 31 at 12:30. Call owner Julie at the store for more information – 422-0370. (Thanks to Cathy Cohan for the tip.)