Newsletter September

Its September already  & there is lots of interesting reading in this month’s Larder newsletter. So enjoy the read & thanks Liz on behalf of everyone…..
Firstly Id like to thank all the people who offered after the last newsletter to take on extra jobs. A big thank you to Cath for co.ordinating the Larder Connect Program & Home Cooking Program on top of purchasing supplies & always making herself available for Co.ordination duties in the kitchen…… likewise to Deborah for taking on Thursday morning Co.ordination,  Lee for taking on Monday afternoon Co.ordination  & Lisa for taking on Thursday afternoon Co.ordination,…..Jon for organizing pickups from Ocean Shores Bakery, Pamela for helping with Bobs Pickup Run while he is o/s & being a backup for pickups generally, …… Marg & Alice for organizing pickups from Holy Grain , Diann from Brumbies , Cath from Cardamon Pod & new members of the backup crew  Dianne & Cec, Meg, Gloria, Annina & Adam….. & a big thank you to Grace & Lisa for their work in the verge gardens.  This is pure luxury for me & puts Larder on a much more solid foundation, not so heavily dependent on one person.
I would  also like to acknowledge the work that our student Deborah has been doing over the past few months as her time with us will officially end soon. She has been an early starter in the kitchen every Monday & Thursday turning her hand to whatever is necessary. Deborah’s interviews with our morning & lunch time regulars already have turned up some useful information. For many people it is the only time throughout the week that they have a conversation with another person. The friendly social interaction at the Breakfast Window & Lunch Baine Marie is very important to them. Remembering their name & giving a moment of your time is often worth more than the food if someone is going through a bad patch.
Larder received some great  extra donations of food this month….. espressohead café closed for renos several weeks ago & generously emptied their coolroom into my car….Bangalow Bowling Club donated some wholesome excess food from their kitchen….Michael  gave us 20 kgs of beautiful honey….Byron Cookie Company donated 2 pallets of cookies …. & Ilias the Greek donated delicious baklava.  Liz & Travis have just updated the Sponsors page on our website if you would like to see who is donating to Liberation Larder. The list is very impressive & we are grateful to every business  in the Byron Shire for their generosity.
This is also the time of year that our thoughts must turn to the business side of our work. This means the Annual General Meeting , the canvassing for new members for Liberation Larder & election of the Committee for the next year.
At this time we reflect on what we have achieved in the past year & set our direction for the year ahead.  Having a plan makes our day to day work much easier. Larder’s plan  is ” a work in progress ”, the feedback all volunteers & visitors have been giving to Deborah will help set our course .You can have more of a say by becoming a Member of Liberation Larder or a Committee Memeber. The current Committee is
·      President Helen Hamilton
·      Secretary Liz Swain
·      Treasurer Diann White
·      General Member Cath Garvin
·      General Member Jon Prendergast
·      General Member Vacant
This Committee will stand down at the AGM & the new Committee will be elected for the next 12 months. If you are interested in standing for a position please talk to Liz or myself & we can give you any information you need.

For myself ,  I am very proud of what has been achieved this year & look forward to delivering my 4th President’s Report at the AGM. Please consider joining up it only costs $1 …I believe it is worth the effort to show you support the work of Liberation Larder Inc. ….& come along on Wednesday 25th September at 5pm to the Larder Kitchen for the AGM.

I look forward to seeing what good things come our way this month & thank every one of you for your hard work & support.

Helen

***** 

Thinking of you ………·      Marguerite has been in Byron Hospital for almost a week with a severe chest infection. She is home now but needs lots of rest to avoid a return trip to hospital.
Get well soon, Marguerite!
·      Astrid & Bob as they set off on their exciting trip to America to visit family and friends. They will be away until November.
Bon Voyage Astrid and Bob!
·      Pamela’s daughter has scored a lead role in The Lion King. She was recently in Byron and spent a day helping in the Kitchen. Break a leg! 

A Special Thanks to this month’s Donors:

Helen accepting cookies from
Cynthia of Byron Bay Cookie Company

 

 Laura and Ben  (teachers from Marist Brother’s College in Brisbane) delivered several boxes of food  left over by the boys from their camp in Lennox Head.

The Cardamom Pod 

First impressions can be deceptive. Nestled right at the back of a small arcade, the Cardamom Pod could easily be overlooked in favour of the many larger and flashier eating establishments which adorn the streets and beach-front of Byron Bay, one of Australia’s foremost holiday destinations. However, what the Cardamom Pod lacks in size, it more than makes up with its range of sumptuous vegetarian cuisine, tasteful decor, friendly service and unique ambience. These factors have made it a firm favourite with locals and tourists alike, both vegetarian and non-vegetarian.

The Cardamom Pod, Byron Bay.

 The Cardamom Pod boasts an upbeat, yet laid-back ambience, attracting locals and visitors alike.

Owned and managed by Hare Krishna devotees, the Cardamom Pod is pure vegetarian, meaning that none of the preparations contain meat, fish or eggs. In addition, the cooks don’t use onion or garlic, substituting them instead for creatively combined spices: an important consideration for many practitioners of yoga and meditation. Although the restaurant is primarily lacto vegetarian, meaning it uses dairy products, there are always several preparations which are strictly vegan, and contain no animal by-products whatsoever. However, what all the preparations served here have in common is their utilisation of pure, natural ingredients. Spiced lightly, there is something for everyone, even very young children and those with a sensitive palette.

The Cardamom Pod Cafe is a great little eatery to drop in to, next time you find yourself in the Byron Bay area. Whether you’re a vegetarian or not, it’s artful fusion of the best cuisines from the West and the Orient is something which really shouldn’t be missed.

The Cardamom Pod is situated at Shop 8 in the Pier Arcade on Lawson Street. It’s open seven days a week, from 11.30am until 9.00pm. To find out more, check out The Cardamom Pod’s website, or call them on 02 6680 7383. Bon appétit!

What makes our volunteers tick?  

Long-time volunteer
Kelvin sorting herbs at the Larder

NAME – Annmarie .     AGE. 54.           PLACE OF BIRTH Sydney

HOW LONG IN BYRON BAY?  23 years

FAVOURITE PLACE IN BYRON?  WHY?   Bangalow – live in beautiful village.
Broken Head – peaceful

WHAT HAS BEEN YOUR FAVOURITE JOURNEY?   Travelling  thru Europe for two years

PASTIMES - Cooking, painting, jazz, art galleries

WHAT IS YOUR MOST TREASURED POSSESSION?  Beautiful Japanese print on Japanese Lady parasol by Joan Smith

YOUR WORK EXPERIENCES AS WELL AS YOUR FAVOURITE OCCUPATION
Cocktail waitress, cook, cleaner, career. Favourite – mother craft nurse caring for 0-5 years infants and being mother of 3 children!!

WHAT DO YOU CONSIDER YOUR GREATEST ACHIEVEMENT. Bringing up three beautiful children.

HOW WOULD YOU CHANGE THE WORLD IF IT WERE POSSIBLE?  Stop poverty and starvation and help the refugees.


NAME.
Deborah         AGE.  47.      PLACE OF BIRTH     Tamworth N.S.W.

HOW LONG IN BYRON BAY?  Lived in Ballina and Lennox for 21 years

FAVOURITE PLACE IN BYRON? WHY?  Any of the restaurants – love the food

PASTIMES  Study (at the moment it is all I have time for)

WHAT IS YOUR MOST TREASURED POSSESSION?  a sketch of my children when they were 2 and 4 years old (they are now 18 and 22 years old)

YOUR WORK EXPERIENCES AS WELL AS YOUR FAVOURITE OCCUPATION  Worked in the legal field then self-employed in the food industry for past 20 years

WHAT DO YOU CONSIDER YOUR GREATEST ACHIEVEMENT?  Besides becoming a mum, commencing a university degree at the age of 43 years (7weeks to go)

HOW WOULD YOU CHANGE THE WORKD IF IT WERE POSSIBLE?  Make sure everyone was on a level playing field, in other words, ‘no social classes’.

From Cath on her recent visit to Valencia ….

paella including rabbit and snails.
Cooked in the traditional manner, over a fire, by the grandmother of one of our ex-volunteers, Paula.

Recipe for September

Mary’s Rhubarb & Coconut Cake

1cup SR flour
1cup shredded coconut
3/4 cup sugar
125g melted butter
2 beaten eggs
1/2cup milk, can use coconut milk
2-3 rhubarb stems chopped & floured

Simply preheat oven to 180 C. Add all ingredients together then bake in oven for 25 mins. Sprinkle with icing sugar & serve.

Mary makes delicious cakes for Liberation Larder every Monday. This is one of the many she has delighted the lunch crowd with this year.   THANK YOU MARY!Bill Crewes Exodus Foundation

For over 25 years Bill has been at the fore of providing food for people who are hungry, needy or lonely in Sydney. After 25 years the Exodus Foundation is providing a range of services…..this snapshot is about their food services.

They provide up to 1000 nutritious, free meals for homeless & struggling Australians 7 days a week, 365 days a year, that equates to 350,000 meals a year. The Exodus Food program began with the Loaves & Fishes free restaurant at Ashfeld ,today it serves a healthy, nutritious breakfast for around 250 guests every day & a hot lunch for an average 300 guests. Many guests arrive by foot, train or bus from other parts of Sydney. Hot evening dinners are distributed by the Exodus Food Van to between 150 – 200 people every night near St Mary’s Cathedral, in the heart of the CBD. Their Marrickville Food Van serves 65 meals every day.

Xmas Lunch is the centrepiece of the Exodus Food Program calender, On Xmas Day 2012 the Exodus Xmas Lunch was held under rainy skies for more than 1000 guests with the help of 300 volunteers.

If you check out Bill’s story it all started with a simple dinner to help a few disadvantaged youth back in 1986.Tai Chi Classes

If you are interested in attending these classes which are held each Friday morning at the Over 55′s Estate, 19 Cooper Street, you should contact Sandie on 0419 562 975 or email : dhyanaqigong@iprimus.com.au
Residents of Estate $5.00 per session Non-residents $7.00 per session

Editor: Liz Swain
Editor’s assistant: Betty