 Vancouver Food Cooperative
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Vancouver Food Co-op Forums
Recent Messages
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| With Respect to Farming | January 4, 2010 @ 11:07pm | I am in possession of the documentary by Terry Hunt, "With Respect to Farming", that is a journey through a year in the lives of farm families in the Methow Valley in Washington's North Cascades. I would be willing to share it with anyone's whose interested.
Elaine Meis
emeis@aol.com |
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| fruit salsa and cinnamon chips | December 22, 2009 @ 3:05am | Mexico the neighbor is a capital which is known for its varied kinds of dishes. The people over here are great food lovers, and expermient their expertise in cooking by making more and more innovative dishes and these dishes are later added to the mexican cuisine. The mexican dishes are not only popular in mexico, but it has a large fans even in the united states of america, and the city of los angeles stand front in this list.
The mexican restaurants los angelesare looking forward for more and more mexican recipies to water their customers who come here. They even encourage housewives in mexico as well as in texas to send attractive mexican recipes which can be tried out in their restaurants, and thus they have helped in propagating the demand of mexican cuisine, not only in the united states of america but also in other countries too.
One such dish is the fruit salsa and cinnamon chips, this is an attractive mexican recipe that can be tried out in every household, irrespective of your caste, creed etc. this is because, food is a connecting link between man. This dish is a great appetizer and can be used up as a snack too. The following are the list of the chief ingredients that are used up in the preparation of this delicious mexican dish – fruit salsa and cinnamon chips.
Kiwis that are peeled and diced are used in this dish. Golden apples are peeled, cored as well as diced, raspberries, white sugar, brown sugar, fruit preserves of any flavour, flour tortilla, butter and cinnamon sugar. These are the chief ingredients in this dish. It will take about 45 minutes to prepare this yummy dish. You should definitely try out this dish to make your loved ones happy.
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| VFC Harvest Celebration | September 23, 2009 @ 11:10pm | You are invited!
Saturday, October 3rd, 2009,
4:00 to 7:00 PM Market Place,
Columbia & Evergreen, Vancouver
Come to enjoy good food, learn more about Vancouver Food Co-op, hear some great music and visit with friends.
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| Benefit showing of INGREDIENTS a documentary film | September 10, 2009 @ 4:55pm | INGREDIENTS a documentary film
September 25, 26 and 27
Bagdad Theater
3702 SE Hawthorne Blvd.
(503) 236-9234
Tickets $5
available at the door
Friday 9/25 - 7 p.m.
Saturday 9/26 - 5 p.m.
Sunday 9/27 - 5 p.m.
After film discussions with INGREDIENTS
chefs, farmers and filmmakers.
IngredientsFilm.com
A Benefiting
Multnomah County Food
Initiative -Friday
Loaves and Fishes- Meals on
Two Wheels -Saturday
Ecotrust’s Farm to School
Program -Sunday
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| i mean nothing and have no choice | May 15, 2009 @ 1:32am | On this topic, I know I am not alone.
WIC, cost,inconsequence
~hlehman |
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| Build a Cob Oven at DCF 6/26-28 | May 10, 2009 @ 7:57pm | We here at Dee Creek Farm are excited about sharing this wonderful class put on by Deston Dennison of Abundance Permaculture. You can get lots of details about this, and an Intro to Permiculture class two weeks previous, by clicking here, or by visiting the Calendar on our website (www.deecreekfarm.com).
We are excited to host this hands-on weekend workshop utilizing our land in a responsible and traditional way - and have fun doing it!
At the end of this series, we'll understand permaculture, and why it is essential to creating the most useful and whole system on your homestead, and will have built a great new cob oven to enjoy at the farm!
We'll enjoy wonderful meals created by James Steenbarger (chef at the Urban Farmer in Pdx & the Portland Spirit), and up to two other local chefs. All from wholesome foods. Please do let us know with registration if you have eating preferences (intolerances, vegetarianism, etc).
Fun stuff ahead,
~Summer
Please share this with any who may be interested!
How to Build a Cob Oven
June 26-27, 2009
Dee Creek Farms, and beyond Woodland, Washington
In this two day workshop we will explore the basics of cob construction from the soil up. We will explore how to locate, grade, refine and work cob in various mixtures both structural and sculptural. Our work will lead to the completion of a Cob oven that can be used for baking everything from pizza to whole turkeys, and a wide variety of nutrition goodness in between.
SCHEDULE:
Friday June 26
7:00pm Friday Evening Registration, Camp Set-up
if you come friday night please bring your own breakfast
Saturday June 27
8:00 am: Registration
9:00 am: Welcome, Site Considerations and Group Exercise
10:00 am: Cob Basics 101: Clay, Water, Sand, and Fiber
11:00 am: Cob Oven Technical Session One
12:30 pm: Lunch
2:00 pm: Cob Oven Technical Session Two
5:30 pm: Break
6:00 pm: Dinner
8-10:00 pm: Evening campfire and story time, songs, etc.
Sunday June 28
6:15 am: First Wake Up bell
6:30 am: Morning Group Stretch (optional)
7:00 am: Second Wake Up Bell
7:30 am: Breakfast
9:00 am: Cob Basics 102: Mix Variations, Applications
10:00 am: Cob Oven Technical Session Three
12:30 pm: Lunch
2:00 pm: Cob Oven Technical Session Four
4:00 pm: Break
4:30 pm: Closing
Location and Registration info:
Dee Creek Farm, Woodland Washington
Registration: $125, or $75 for one day. $100 for early 2 day registration if made by May 29. Please Register at: Dee Creek Farm or by calling 360-225-9711.
Registration includes a fresh, local, and DCF-philosophy lunch and dinner on Saturday, and breakfast and lunch on Sunday. Please specify if you prefer a vegetarian meal, or have any intolerances.
Dee Creek Farm is located on the north slopes of the Lewis river. This farm is one of the best known and well respected small farms in SW Washington. Owned by Mike & Anita (aka "Spark") Puckett, and Scott & Summer Steenbarger, this multigenerational family of farmers produces some of the finest craft cheeses in the region. The property is home to a constant rotation of animals, currently including hundreds of chickens, dozens of goats, guinnea fowl, a cadre of big happy dogs, and other critters. This Cob oven will be the initial instalation of what Summer Steenbarger, (Spark's daughter) intends to be a full service outdoor kitchen capable of supporting future farm events.
'Please bring's' and 'Be aware of's':
Please observe the weather and plan accordingly. This will be an outdoor event, though there is limited cover if weather becomes extremely unfavorable. Please bring shoes you can easily remove and dont mind getting muddy- we will be spending alot of time bare footed. Bring skin care and garden gloves, the rubber lined kind, if you have sensitive hands. Remember sun block, layers and sun hats & glasses, as well as notebooks! Please bring cameras. Please bring potluck offerings if you feel so inclined. There is plenty of room for setting up tents and camp areas; there is enough room for campers as well, but please be clear if you intend to bring one, noting its size, so we can make sure there is plenty of room and access. No smoking or drinking, please. This is family-friendly evironment and we will have a lot of kids on the property!
This will be a two-day workshop facilitated by Deston Denniston, Steward of Abundance.
If you are interested in developing a design for a cob structure for your property, this workshop is your chance to expand your understanding of how to acheive that end. Contact us at the email listed here for more information.
Thank you and we look forward to meeting you!
This is an example, not necessarily the exact one we're building - tho' I love it!
Summer & Spark
Email: summer@deecreekfarm.com
Farm Phone: 360-225-9711
Cell Phone: 360-903-6956 (no service at the Farm)
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| Portland premiere of "Good Food," this week at Cinema 21! | May 8, 2009 @ 11:33am | Sustainable food and farming in the Pacific Northwest
Portland premiere of "Good Food," this week at Cinema 21!
"Good Food" is a documentary featuring the growing movement of sustainable food and farming in the Pacific Northwest.
Mark Schmid, an Organic Valley dairy farmer from southern Washington, speaks in the film about his decision to go organic and join the Organic Valley cooperative.
Producer Melissa Young says, "The film is an inspiring look at many aspects of creating a more local food system, but the jewels of the production are on-the-ground visits to family farms... the doc looks at what is happening and where we can go, rather than emphasizing the problems with the industrial system." Audience response has been terrific.
Opening night in Portland is TONIGHT May 8th at Cinema 21, with showings until May 14th. All are welcome to attend the screenings and the Q&A sessions that follow. The Schmids will be there tonight (Friday) and participate in the Q&A session.
If you can't make it tonight, catch the film anytime, through next Thursday May 14. Showings are nightly at 7pm, plus a 5pm showing on Saturday and Sunday (May 9 & 10).
More about "Good Food": goodfoodthemovie.com
Cinema 21, 616 NW 21st Avenue, Portland
#503-223-4515
http://www.cinema21.com/#goodfood |
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| 78th st. community garden!!! | May 7, 2009 @ 6:04pm | There is a new community garden at 1919 NE 78th St.
If you are interested in getting a plot you need to enter the lottery.
DEADLINE to enter is noon May 11th.
You can find information as well as an entrant form at: http://www.clark.wa.gov/78wsu/ |
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