Good Evening Folks! In the spirit of MasterChef (which I'm watching for the first time tonight) I thought I'd write about food. It's been a week of all new tastes for me. Firstly, on Thursday, I picked up my loaf from the shop. It's been two weeks coming and was worth the wait, although I've forgotten what is was that I ordered (I can tell you it was something to do with soy and linseed). Every time we slice I'm still there picking all the crumbs off the bread board. Can't let those tasty seeds go to waste.
Friday I finally tried cooking with quinoa. Previously I'd added quinoa flakes to things like anzac biscuits for a different texture but my first quinoa curry turned out great. My boyfriend eyed the curly seeds a little suspiciously at first but after the first bite he too was sold on the flavour. I've put the full recipe at the end of the bulletin. I must say, what we ended up eating probably wasn't exactly how it was meant to be. The yogurt pretty much vanished, and I missed the whole cucumber/yogurt side dish, but really it didn't matter, it was tasty anyway. Oh yeah, and in my world cilantro is parsley!
And finally, today I tried cooking with barley and choko. What can I say? I've never cooked choko before. Or barley. My glazed choko was interesting. Choko is still crispy even when cooked, and really quite sweet. While cooking the barley I'd added stock. It added great flavour but really didn't go with the sweet crispy choko. In hindsight, all the flavours were too mixed up, but barley has a new fan in me!!
News
Vegetable box orders - please read!
From Andrew
A few issues with the Thursday vegetable ordering have become problematic lately so I thought it was a good reason to write a reminder about what members can do to make the ordering process run smoothly. First of all - and this is probably mostly due to it being late in the semester and forms are getting old - the clarity of orders is getting to be a problem. I find that many of the forms I have to process are unclear as to what exactly is being ordered. This may be due to multiple ticks, crosses, circles, notes, or an amount of money inside the envelope which is inconsistent with what appears to be requested. So, here are a few things you can do to make the job easier:
- Use pencil! I have recently attached a pencil and eraser to the vegetable order box in the hopes of persuading members to use pencil instead of pen. While your name, membership number and contact number can be in pen (they don't change) the date and order type can become difficult to decipher when there are many different marks all over the form. (I actually find this amusing at times, like when I see a particular form whose order tends to change week by week and there's a permanent "This week!" note next to one of the boxes.) =)
- Remember that you can only order one $10 - $50 box - and one $10 fruit or vegetable only box in addition to that. I've been getting a lot of orders lately which ask me to get them multiple boxes, or to split them up. This not only creates more work for Thursday morning volunteers (Neridah is understaffed and there is way too much do do already), it looks as though members may be purchasing boxes for other people. (If you know of anyone who would like to take advantage of our bread or vegetables, they should be joining up themselves - this is a 'members only' benefit of the co-op.)
- Use separate forms if you are ordering two boxes. This has never actually been a rule before, but it would help a lot. We need to label boxes on Thursday so they don't get confused, and if only one form is used for two boxes it is quite possible the second box won't get labeled (did I mention Thursday gets busy!?) and working out which box is which becomes difficult. I've been manually doing this myself most of the time, but if it was already done for me then that would be less work for me! =)
Also, if you have any suggestions for improvement regarding the vegetable ordering system, please email info@thoughtfulfoods.org.au.
Winter hours!
From Andrew
We are just beginning the tenth week of UNSW's 12 week semester. (It has gone so fast!) Once the final teaching week finishes (on Friday June 5th), we will be returning to our holiday hours and only be open on Thursdays from 9am to 6pm. Be sure to come in on Tuesday and Wednesday before the end of week 12 to take advantage of the (relatively) quiet shopping experience!
Semester Two coordinator roles - call out for interest
From Andrew
Semester two is still about two months away but if anyone is interested in coordinating (or just taking on a little more responsibility) then the winter break is a great chance to do some training before week one. Coordinating is quite fun and is not as difficult as most (including me this time last year) would think, especially when we have a larger coordinating collective to ease the workload. If you have a half day free between Tuesday and Thursday in semester two, if you would like to simply be trained to do some of the tasks which require more responsibility, or if you'd like to take on a particular role (can be out of hours!), please email your interest to info@thoughtfulfoods.org.au - the earlier the better as we can begin discussing training.
Call out for laptop
From Andrew
It may be a long shot, but if anyone has a laptop which they would like to donate to the co-op for use around the shop, we would be extremely grateful. Having a working computer permanently around the shop may make a few tasks easier - though it appears that the wireless connection no longer works there =/
We have new barrels - Now, what do we do with the old ones?
From Andrew
We received a delivery of fifteen new barrels last week. We ordered them because some of our old ones have holes in the bottom. So we now have twelve barrels with black lids (100cm radius, 46cm high, 32cm wide, 30L capacity) which we need to do something with. Do you have any projects which could make use of these? Are you interested in using them for percussion? Might you have plants which would fit inside them? If so, please email info@thoughtfulfoods.org.au and let Andrew know soon so he can organise getting some to you. Any barrels not taken will be recycled.
PRODUCT NEWS
From Suzie
Many of you may already have noticed: product news in the bulletin is usually a summary of a more extended version which is written on the whiteboard outside your favourite co-op. So have a read next time you come by!
*Feature Product*
Australian Organic Almonds & Apricots
These were out of stock for a while there but we've finally got our hands on these AO almonds instead of the insecticide free and AO apricots instead of the imported ones. Enjoy!
These were out of stock for a while there but we've finally got our hands on these AO almonds instead of the insecticide free and AO apricots instead of the imported ones. Enjoy!
*New Stock*
On the snack bar: crystallised ginger, cherries
Spices! Chilli flakes, white peppercorns
Tinned butter beans and 4 bean mix (tinned), pasta sauces in mushroom, arrabiata and basil garlic flavours are currently being trialed. Only the most popular of these will remain due to space constaints so let us know which you like best!
Spices! Chilli flakes, white peppercorns
Tinned butter beans and 4 bean mix (tinned), pasta sauces in mushroom, arrabiata and basil garlic flavours are currently being trialed. Only the most popular of these will remain due to space constaints so let us know which you like best!
*Back In Store*
Dried papaya, dried pineapple.
*Shop Specials*
These have been walking out the door at cost price but we still have a little bit left of discounted white chocolate, currants, sesame seeds, date and almond rolls.
Regular items:
Yoga
Free yoga is on Thursday - 2pm outside the co-op.
Eggs
Place egg orders before Tuesday and pay for them when you pick them up. If you can't make it into the shop to place your order, you can email it to eggs@thoughtfulfoods.org.au. Eggs are $3.60 per dozen and may receive a member or volunteer discount.
Fruit & Veg
Please get all orders in by midday on Wednesday. All order must be paid for in advance - money placed inside order form.
Boxes can be picked up between 2pm and 5pm on Thursday. If you can not get your box before 5pm, please call the shop on 9385 6097. If you have any questions about the process, please email veggies@thoughtfulfoods.org.au or speak to a volunteer in the shop during opening hours.
Bread
Bread arrives on Thursday morning and must be picked up that day before 5pm. Place orders (and pay in advance) by the end of the previous Thursday. Orders must include your membership number. Please talk to a volunteer in the shop if you'd like to place an order. If you'd like to see a price list, please see the bread page on our website (http://thoughtfulfoods.org.
Questions? Email bread@thoughtfulfoods.org.au or speak to a volunteer during opening hours.
Training
If you haven't had a training session, and you want to volunteer, come by for a one hour session from 11am or 3pm on Tuesday or Wednesday.
Weekly Meeting
Weekly meetings are held in the ARC building from 6pm every Wednesday.
Community
An invitation to a critical conversation about the upcoming international climate meeting in Copenhagen
Is no deal better than a bad deal? How can and should anti-capitalists be organising around the Copenhagen meeting?
Please come along: 6pm – 8pm, Thursday May 21st
Amnesty International Office, Level 1, 79 Myrtle St, Chippendale (just off Abercrombie St).
Is no deal better than a bad deal? How can and should anti-capitalists be organising around the Copenhagen meeting?
Please come along: 6pm – 8pm, Thursday May 21st
Amnesty International Office, Level 1, 79 Myrtle St, Chippendale (just off Abercrombie St).
In December 2009, the heads of governments – with thousands of polluting industry lobbyists and NGO officials in tow – will meet for the annual international climate talks in Copenhagen. We keep hearing this meeting is the world’s last chance to strike a global deal to save the climate – but few of us have any idea what will happen there.
Last year, the Climate Justice Now!, a worldwide alliance of more than 160 organisations, said in their statement from the Poznan climate talks, “[P]rojects [under Kyoto have] failed to reduce carbon emissions, they accelerate the privatisation and corporate take-over of the natural world, at the expense of local communities and Indigenous Peoples… Market ideology has totally infiltrated the climate talks, and the UNFCCC negotiations are now like trade fairs hawking investment opportunities.”
We’ll have a few people making short presentations and discussions around:
- A sketch of the international climate negotiations since 1997, including peoples’ resistances to the meetings;
- A look at what’s on the table at Copenhagen, and what will this mean for climate justice;
- Climate financing at the Conferences of Parties: a global deal for the World Bank, not the worlds’ peoples or the climate; and
- Action at Copenhagen: How do anti-capitalists want to organise together here? What opportunities exist for solidarity actions with affected peoples?
If you need more information, you can contact Holly on 0417 682 541 / holly.creenaune@foe.org.au
You can check out some ideas online about the Copenhagen talks and climate justice:
- A comprehensive article looking at what’s on the table at Copenhagen from New Internationalist: http://www.newint.org/
- Magazine from the recent UK Climate Camp with a history of the climate meetings, a look at what’s in store for Copenhagen, and some ideas for the climate change movement: http://www.very.org.uk/
- A great article: ‘Are We Anywhere? Carbon, Capital and COP-15’ from the Shift Magazine at http://shiftmag.co.uk/?p=270
- Another fantastic article: ‘The Movement is dead, long live the movement’ from Turbulence Magazine at http://turbulence.org.uk/
More about Climate Justice Sydney:
This gathering is a loose network of climate justice activists who believe our best chance lies in supporting the struggles of oppressed people, workers and participatory movements from below. We meet monthly for discussions, learning and considering some equitable ways forward.
We are guided by the hallmarks of Peoples' Global Action and the Poznan Climate Justice Now! Statement.
We are seeking have critical discussions on international climate negotiations, emissions trading schemes, 'green capitalism', technofixes and other centralised and undemocractic approaches to climate change. We want to explore solutions to the climate crisis that are community-based, democratically controlled, and assert the sovereignty of Indigenous peoples.
We are seeking to be part of creating a globally-linked, anti-capitalist, climate justice movement.
If you're interested in reading more about these ideas, check out our links: http://delicious.com/
For climate justice now!
Worldwide Vegan Bake Sale
During the week June 20 to 28, there will be a 'Worldwide Vegan Bake Sale'. It sounds like a great idea. Events are registered with the website and held at various locations around the world over the course of the week.
Sydney has one confirmed event to be held at the Newtown Markets on Saturday 27 June (more details at the 'participating' area on the site or the organiser's blog enrty), but this may be a good opportunity for co-op members to organise their own bake sale during various community events - or you could just bring some free food into work one day. Perhaps someone would like to organise a stall at the co-op for the Thursday which falls during that week (June 25)?!
Remember: the only thing better than vegan baked goods is organic vegan baked goods! =)
Read more at the Worldwide Vegan Bake Sale webiste: (http://www.veganbakesale.org/
My parting note:
I leave you all with the quinoa recipe. Hopefully you can all use it in some way or other! As they say in spanish: Buen Provecho! Joey
Vegetable Quinoa Curry
| 240 ml(s) | quinoa, rinsed |
| 3/4 pound(s) | green beans, cut into 3-inch lengths |
| 1 medium | seedless cucumber, diced |
| 1/2 teaspoon(s) | cumin seeds |
| 240 ml(s) | fat-free Greek yogurt |
| 180 ml(s) | chopped cilantro |
| 1 1/2 tablespoon(s) | canola oil |
| 1 1/2 tablespoon(s) | mild curry powder |
| 1 large | onion, cut into strips |
| 2 teaspoon(s) | minced garlic |
| 2 teaspoon(s) | grated fresh ginger |
| 1440 ml(s) | (1 medium head) 1-inch cauliflower florets |
| 4 | carrots, peeled, thinly sliced |
| 1 | (8-ounce) baked tofu, diced |
| 1 can(s) | (14 1/2-ounce) vegetable broth |
| Accompaniments: | |
| Roasted salted cashews (optional) | |
| Mango chutney (optional) | |
| Warm Naan bread (optional) | |
DIRECTIONS
- Bring a large pot of water to a boil; add quinoa; cook 6 minutes. Add green beans; continue to cook 4 to 5 minutes, or until green beans are crisp-tender and grains are tender but still slightly crunchy. Drain; leave in colander.
- Meanwhile, sprinkle cucumber with a little salt and drain between double thickness of a paper towel.
- Toast cumin seeds in a large, deep nonstick skillet over low heat for 3 minutes, or until fragrant; transfer to a small bowl and add cucumber, 1/2 cup of the yogurt, and 1/4 cup of the cilantro; toss and reserve.
- Add oil to same skillet; heat over medium-high heat. Add curry; cook 30 seconds. Add onion, garlic, and ginger; stir-fry 2 minutes. Add cauliflower, carrots, and tofu; cook, stirring, 2 minutes. Pour in broth; bring to a boil. Cover; reduce heat to medium-low. Simmer 6 minutes, or until vegetables are crisp-tender.
- Stir the remaining yogurt and cilantro into curry mixture; fold in quinoa mixture. Serve with cucumber salad. Garnish with accompaniments, if desired.