Precisely at 4:00 pm on Friday, February 17, a painting by local artist George Lawrence will be unveiled. Celebratory refreshments. All this on Member Appreciation Day—Market members get a 5-15% discount on their purchases. Open to the public. New members welcome!
Archive for the ‘Events’ Category
Each year in February, Market members gather for a pot luck dinner and Annual Meeting. Eat delicious food, meet friends old and new, hear about the Market’s progress in 2011, and elect members to the Board of Directors.
Join us on Sunday, February 19, 2012 at the Royalton Academy Building on Route 14 in the center of Royalton village in celebration of our locally founded, owned, and operated business.
5:30 arrive with dinner to share
6:00 pot luck supper
6:45 business meeting & door prizes
Questions? Ask at the Market; call 763-2400; or email firstname.lastname@example.org.
There’s a community effort underway to thank the multitude of people who helped with the post-Irene clean-up. The Town of Royalton has written a letter to thank six organizations as a way to express their appreciation to the many volunteers who gave time, effort, and heart to their neighbors.
You are invited to sign these letters. They are posted on the Market windows near the check-out. Come inside to add your signature–and help pass the word!
With many thanks for your help — The Market
Royalton Roots is a community organization that supports the South Royalton Farm-to-School program. Their third (!) annual supper, silent auction, and educational program takes place on Friday, October 21. Details below. Reservations recommended; we’ve sold out in the past! Tickets on sale at the Market.
Super :: Silent Auction :: Program
Two Seatings of Supper: 5:00 pm and 7:00 pm
Free program: 6:00 PM “Bringing Vermont’s Farm to Plate Initiative Home: A Local Vision of the Next Ten Years*”
Cost: $10 ($5 ages 12 and under) suggested donation
Location: Royalton School, 223 South Windsor Street, South Royalton
Supper is co-sponsored by Royalton Roots, South Royalton School and BALE (Building A Local Economy). Program in collaboration with First Branch Sustainability Network, Local Resource Network, and Pompanoosuc Agricultural Society.
Questions? E-mail: email@example.com or 802-498-8438
*with Erica Campbell, Program Director of Vermont’s Farm to Plate Initiative
We have three classes coming up. Pre-registration and payment required before noon of the day before class, please. It helps us to plan. Cost: $10 member, $12 non-member.
Classes include demonstration, recipes, and take-home samples. A full description of each class is posted under the “Classes” tab on this website.
All-Natural Lip Balm and Healing Salve with Dori Martinez. Tuesday, February 22, 5:30-6:15 pm. Simple skin care products from food-grade ingredients.
Farmhouse Cheese Spread with Leslie Mann. Saturday, February 26, 9:00-10:30 am. Fresh soft cheese from cultured pasteurized milk.
Mozzarella and Ricotta with Leslie Mann. Saturday, March 12, 9:00-10:30 am. Two classic, versatile Italian cheeses.
The first session of the South Royalton “Menu for the Future” discussion group is moved ahead one week–from Wednesday, February 2 to Wednesday, February 9–due to the pending snowstorm.
SCROLL for more information about Menu for the Future.
Menu for the Future—A Community Discussion Group on Food and Sustainability
Menu for the Future is a six-week discussion course exploring the connection between food and sustainability. Upcoming dates and locations sponsored by the SoRo Market:
· South Royalton, Feb. 2-March 8, (Wednesdays), 6:00 pm, Public Library
· Tunbridge, Feb 8-March 15, (Tuesdays), 7:00 pm., Tunbridge Library
No fee to participate in the group. The book, if you want to own one, is available at the South Royalton Market at the reduced price of $11. Or, you can read a copy on reserve at either of the two town libraries. Registration is on-going through Feb. 1; sign up at the Market.
This course is in the form of a study circle. Participants read several short selections (about 30-45 minutes of reading) for each session. The readings and suggested discussion questions form the basis for the 1 to 1 ½ hour discussion sessions. A list of topics is available at www.nwei.org.
This course (and seven others on environmental topics) was designed by staff and volunteers for the Northwest Earth Institute in Portland, Oregon. Catamount Earth Institute, located in the Upper Valley (VT/NH) is one of 24 “sister” Earth Institutes. More than 125,000 people in all 50 states have participated in these discussion courses.
The readings consider food from multiple perspectives—cultural, economic, ecological, health, and social—each presenting a different, though often complementary, angle on the complex modern food systems that many of us depend on. The course works without expectations of the participants; they are non-judgmental and inclusive.
The facilitator familiar with the course serves as moderator for the first session, ensuring that all participants have a chance to speak and that the discussion remains focused. For the rest of the course, participants take turns facilitating.
For the sake of the group, please make a commitment to all six sessions and arrive on time. You may bring food—a light snack or supper—if you are diligent about leaving the library clean.
Questions: contact Elizabeth Ferry, Education and Community Outreach Coordinator at the South Royalton Market: firstname.lastname@example.org.
Menu for the Future is the first “Community Conversation” effort organized by the following organizations: Catamount Earth Institute, Co-op Food Stores, Sierra Club, Sustainable Hanover, Upper Valley Land Trust, Upper Valley Localvores, Valley Food Council, and Vital Communities. The South Royalton Market is a local sponsor. Thanks to these groups for underwriting the cost of the books from the usual price of $21: the Jack and Dorothy Byrne Foundation, King Arthur Flour, Mascoma Savings Bank Foundation, River Road Vet Clinic, and the Sierra Club.
Do you learn best by doing? Want to learn more about food preservation so that you can eat local throughout the year?
If your answer is ‘yes,’ then come to a hands-on canning workshop on Tuesday, July 27 at 6:00 p.m. in the Market kitchen. You will make a jar of dilly beans (fresh green beans pickled in vinegar with fresh dill and garlic), learn how to seal the jar in a hot water bath, and take home the results. What’s more, you can apply your canning skills to other vegetables as the summer bounty continues.
The instructor is Elizabeth Ferry, Education and Community Outreach Coordinator at the Market. Elizabeth is a long-time gardener who eats home-grown food every day of the year.
The cost of the one-hour workshop is $10 and includes all materials. Pre-registration and pre-payment are required. Come in to the store to sign up!
The Winter/Spring 2010 newsletter has gone out to all of our members and copies are available in the store. Check out our class offerings, recent news, and current events at the South Royalton Market.