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| Terre Foods Cooperative Market Newsletter |
Feb 2010
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Greetings!
Welcome to the New Year! Thank you all for your continued interest in the co-op. I don't typically make predictions, but I'll go out on a limb and predict that this year is gonna be a wild ride, so stick around! The Steering Committee and Membership Committee are already in high gear, and the future looks bright. I will not give too many details here, since things are still in negotiations, but I will divulge for you that things are going Very Well Indeed on the co-op financing front; I've never been more confident in our prospects. We have topped 300 members, which is a super milestone! Let's keep it going! Remember, our goal is to have 800 members by the time the store opens--we can do it! And keep reading for more information on our upcoming classes, and the launch of our local seeds fundraising sale!
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Upcoming Class Schedule
Terre Foods cooking series at the Clabber Girl Kitchens
-- Register for classes by contacting April Osburn at Clabber Girl, 478-7113, or aosburn@clabbergirl.com.
-- Registrations due the Friday before the class is held. Registration is on a first-come, first-served basis. Attendees who have not registered prior to the deadline will be accommodated as space allows.
Class ListSaturday, March 13th. 1-3pm. $10
Beginning Lacto-fermentation. Stephanie Solomon of Mother Hubbard's Cupboard of
Bloomington, Ind.
Learn this traditional form of food preservation that not only enhances
the nutrients in vegetables, dairy, and grains, but also gives them a
flavor kick to add to your cooking adventures. In this workshop we'll
explore simple lactic fermentation and the many ways to both make your own
fermented foods and use them to accent your cooking.
Saturday, March 20th. 10-12pm. $10
How to Prepare Dried Beans. Tammy Tintjer and Robyn Morton
So you know that dried beans are economical and delicious--but how do you fit cooking them into your schedule? Heck, how do you cook them at all? Join us as we go through basic dried bean cooking techniques, and share some tips & tricks that will allow you to finally kick the can and save some cash!
Saturday, April 10th. 9am-12pm. $10
Dairy 101. Robyn Morton
Learn to make various basic dairy products, and a few specialty cheeses that you'll be glad to bring into your home cuisine. Products covered: yogurt, butter, buttermilk, sour cream, creme fraiche, ricotta, paneer, and mozzarella.
Saturday, May 1st. 1-3pm. $10
Beginning Homebrew. Tom Derrick and Mark Minster.
May 1st is National Homebrew Day and what better way to celebrate than by
learning how to brew your own! Instructors will cover basics of brewing with
grains and bottling.
Saturday, June 12th. TBA. $10
Seasonal Cooking Class. Instructor TBA.
Saturday, September 11th. 10-12pm. $10
Yeasted Bread 101 with Candace Minster and Susie Lannoo
Nothing beats the taste and aroma of homebaked bread! Learn how easy and
satisfying it can be to bake a variety of simple breads at home.
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Ready to Join?
If you haven't gotten around to joining the co-op yet, now's the time
to do it. We're making great progress on our goal of 800 members by
store open--and that store open is closer now than ever before. Help
us get those doors open. Don't wait, click here to go to our membership page and join today!
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Nature's Crossroads Fundraiser
Planting a garden this year? Support your co-op and your local farmers at the same time by purchasing your seeds from Nature's Crossroads! When you click on the banner above, 25% of your purchases will automatically go to Terre Foods! Just remember to go to the website via clicking the above banner, or by clicking on the banner on our website, so that the sales get credited to us! There is no additional cost to you, so shop till you drop!
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Upcoming Local Foods Talks
Terre Foods is excited to announce two
public events at the end of February that will focus on local food
issues. Please join us for one or both of them! A Discussion on Slow Food by Marion Fass, Phd Beloit College Thursday, February 25th, 7pm
Tirey Ballroom of the Hulman Memorial Student Union, Indiana State University Join
Marion Fass and Terre Foods for a discussion about the Slow Food
Movement while enjoying refreshments made with locally-produced foods.
This event is sponsored by Indiana State University and SENCER (Science
Education for New Civic Engagement and Responsibility) Please contact jim@terrefoods.org for more details.
Eating Close to Home: A Terre Foods Benefit Sponsored by White Violet Center for Eco-Justice
Saturday, Februrary 27th, 7pm
Reilly Auditorium in Owens Hall on the north campus of St. Mary of the Woods
Jane
Bush of Apple Schram Farm in Charlotte, Michigan will be giving a talk
on the importance of co-ops in strenghtening local food systems. In
addition, she will cover a few season extension techniques used on her
farm. Jane has been an active figure in promoting local food awareness
in the Ann Arbor area and is also the founder of Grazing Fields egg
co-op. Organic/fair-trade coffee and desserts will be served. All
ticket money goes to Terre Foods!
You can register for this eventhere. For questions, please contact Candace Minster at candace@terrefoods.org or 812-535-2935. $10 in advance/$15 at the door
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Thank your for your continued support. This will be the year!
Sincerely,
Robyn Morton
Terre Foods Cooperative Market
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