If you aren’t on the mailing list for the Lawrence Sustainability Network, you really ought to sign up, at least if you’re interested in sustainability along with your food. The network doesn’t post its e-newsletters on its website, so if you want to keep up, you have to subscribe.
If it hadn’t been for the newsletter, I might not be able to point you to the following items:
Sustainability Expo and Dinner. This event, on Sept. 4 at Johnson County Community College promises to “showcase local farmers, wineries, meat producers and bakeries” as an appetizer before the main course—a local-food dinner with wine and speakers. Looks like they want reservations for the $60 event by Sept. 1, so check it out. (And if you go, let me know what you think!)
PYO chestnuts. The thrill of chestnuts eludes me, but if they’re something that excites you, Chestnut Charlie’s is getting ready to harvest. They appear to be looking more for pickers-for-profit than for you-pick pickers, but check it out if you’re interested.
Those are just two examples. The newsletter also lists an array of social, political and volunteer opportunities, and the website includes food-related links. It’s worth a look.
Thanks for the heads up, I didn’t know you had to subscribe to the Lawrence Sustainability Network – I thought you could just visit the site regularly. Guess I’ll go do that now.
Well, advocate, you don’t have to subscribe, but you’ll get a lot more information if you do!
Ah, chestnuts are great. In France they sustained people in the moutains for centuries. It’s true their texture can be a bit of a surprise, but they are a versatile food to cook with. Good for vegetarians.
Hi, Kim. Thanks for stopping by. I think I got chestnuts in my CSA bag a time or two. I’ll check out your recommendations next time I find myself needing to cooking them.