From noreply at mail.goodreads.com Mon Nov 2 01:14:39 2009 From: noreply at mail.goodreads.com (Trish) Date: Sun, 1 Nov 2009 22:14:39 -0800 Subject: [Crewlist] Let's compare books Message-ID: <4aee78cf18527_63fc15af45ea29b4899231ee@legolas.colo.tmail> Hi crewlist, I know you read some interesting books- so i would like to take a peek and see what they are. :) http://www.goodreads.com/friend/i?n=crewlist&e=crewlist at svionline.org&i=LTM2MDU0MzAyNTU6MzY5 &utm_medium=email&utm_source=invite - Trish Goodreads is a community for book lovers. It's a great way to get book recommendations from your friends and others. You can keep a list of books to read, join book clubs, and even take the never-ending book trivia quiz. _____________________________ To opt-out of future invites to Goodreads please follow this link: http://www.goodreads.com/user/block_email?inviter_id=1674951&utm_medium=email&utm_source=invite This email was sent by request to crewlist at svionline.org. -------------- next part -------------- An HTML attachment was scrubbed... URL: From officemanager at svionline.org Tue Nov 17 13:11:36 2009 From: officemanager at svionline.org (office manager) Date: Tue, 17 Nov 2009 12:11:36 -0600 Subject: [Crewlist] Solstice Celebration Weekend -- Dec 11th - 13th, 2009 Message-ID: <3CFB63CA-DF24-4A93-8D7C-0D3F545B57C3@svionline.org> Solstice Celebration Weekend Save the date! December 11, 2009 December 12, 2009 Solstice Celebration WeekendThe weekend begins with the Sequatchie Valley Artisan Collective and Novel-Tea Lounge , then a workday at Alpen Glow, then the Solstice celebration Saturday night?On Friday December 11, we will have space in Shukun, the open air covered pavilion next to Moonshadow, available to anyone interested in bringing things to trade, sell, share, give, etc. Artists will need to bring their own displays and there is plenty of space for everyone. Folks interested in the event are welcome to arrive as early as Friday and set up can happen any time Friday afternoon or Saturday morning. Please call Patrick at 423-949-4598 with questions about the artist co- op or to reserve a space. Friday evening we will have food and games until 10:30ish at MoonshaMoonshaddowdow for those who can come. Covered structures and camping are available, so please see website for packing list or call Chris Gilligan at 423-949-5922 for more details.We will be hosting a Tea Lounge during the event and we encourage people to bring food, ferments and other edibles and libations of their choice to share at our Saturday Evening Feast. The Moonshadow Mead Bar will be open for sale/trade Saturday Night and many other wild ferments will be explored. Our kitchen will be open to warm up food and to help cook.Saturday morning on the 12th, we will share a hearty breakfast, then don our work clothes and all strain together (many hands make light work!) to raise the beams for Alpen Glow?a village sized wood fired kiln which local ceramic artists will be welcome to utilize in partnership with Sassy Shadows; the tea lounge will be open to keep us all warm & happy!We will follow this with a celebration in the evening at Moonshadow to welcome the pending return of the sun. This includes a beautiful bountiful feast (please bring food), the Moonshadow Mead Bar, a festive Dance Party, games, gifts & all sorts of festivities. We encourage each participant in this event to bring a sampling of their favorite chocolate yummy. Seriously, if you bring a chocolate Santa Claus, we will hurl you into the pond. We?re talking dank chocolate here?no Hershey?s Cadbury or Russell Stover?s! We want organic/fair trade style deep dark delicious goodness. Your homemade chocolate confections are welcome.Sunday morning will close the event with John Johnson?s infamous Dutch Oven Style Home-fries, hugs & kisses until the New Year!Parents will collaborate on childcare during the weekend, and we are looking for folks to help out in the following rolls: -Meal Planning & prep -food donations -clean-up crews -games/music (live would be great!!!) -PA system to borrow The weekend begins with the Sequatchie Valley Artisan Collective and Novel-Tea Lounge , then a workday at Alpen Glow, then the Solstice celebration Saturday night? On Friday December 11, we will have space in Shukun, the open air covered pavilion next to Moonshadow, available to anyone interested in bringing things to trade, sell, share, give, etc. Artists will need to bring their own displays and there is plenty of space for everyone. Folks interested in the event are welcome to arrive as early as Friday and set up can happen any time Friday afternoon or Saturday morning. Please call Patrick at 423-949-4598 with questions about the artist co-op or to reserve a space. Friday evening we will have food and games until 10:30ish at Moonshadow for those who can come. Covered structures and camping are available, so please call Chris Gilligan at 423-949-5922 for more details. We will be hosting a Tea Lounge during the event and we encourage people to bring food, ferments and other edibles and libations of their choice to share at our Saturday Evening Feast. The Moonshadow Mead Bar will be open for sale/trade Saturday Night and many other wild ferments will be explored. Our kitchen will be open to warm up food and to help cook. Saturday morning on the 12th, we will share a hearty breakfast, then don our work clothes and all strain together (many hands make light work!) to raise the beams for Alpen Glow ? a village sized wood fired kiln which local ceramic artists will be welcome to utilize in partnership with Sassy Shadows; the tea lounge will be open to keep us all warm & happy! We will follow this with a celebration in the evening at Moonshadow to welcome the pending return of the sun. This includes a beautiful bountiful feast (please bring food), the Moonshadow Mead Bar, a festive Dance Party, games, gifts & all sorts of festivities. We encourage each participant in this event to bring a sampling of their favorite chocolate yummy. Seriously, if you bring a chocolate Santa Claus, we will hurl you into the pond. We?re talking dank chocolate here ? no Hershey?s Cadbury or Russell Stover?s! We want organic/fair trade style deep dark delicious goodness. Your homemade chocolate confections are welcome. Sunday morning will close the event with John Johnson?s infamous Dutch Oven Style Home-fries, hugs & kisses until the New Year! Parents will collaborate on childcare during the weekend, and we are looking for folks to help out in the following roles: Meal Planning & prep food donations clean-up crews games/music (live would be great!!!) PA system to borrow -------------- next part -------------- An HTML attachment was scrubbed... URL: From officemanager at svionline.org Tue Nov 24 19:51:30 2009 From: officemanager at svionline.org (Sequatchie Valley Institute) Date: Tue, 24 Nov 2009 18:51:30 -0600 Subject: [Crewlist] Open Studio for Sassy Shadows Pottery: Dec 12-13 Message-ID: It?s Open Studio Time! For Sassy Shadows Pottery December 12-13, Saturday and Sunday 11 am to 4 pm Central Time at Sequatchie Valley Institute in the beautiful Sequatchie Valley between Dunlap and Whitwell *Natural leaf tiles, herb mugs, bird feeders, pendants and more BY CAROL KIMMONS *Featuring Carol?s special pine needle and herb teas from our forests and gardens, hot spiced muscadine cider, really good coffee, and Johnny?s famous fudge. *This is the time to get your locally made crafts for a truly Green Christmas. All proceeds help support SVI, a non-profit educational organization emphasizing sustainable living, art, and environmental education. BRING YOUR KIDS AND CURE NATURE DEFICIT DISORDER! Come prepared for the outdoors--wear warm clothes and walking shoes. Please RSVP, call or email for detailed directions Contact: Carol-Kimmons at utc.edu, phone 423-949-4598 or 423-949-5922. See SVIonline.org and SassyShadows.com for more information. -------------- next part -------------- An HTML attachment was scrubbed... URL: From chris at chrisgilligan.net Wed Nov 25 11:34:03 2009 From: chris at chrisgilligan.net (christopher gilligan) Date: Wed, 25 Nov 2009 10:34:03 -0600 Subject: [Crewlist] Cookbook project information Message-ID: <51DF92D7-169E-42B8-AA2E-4A5F60BE7A8E@chrisgilligan.net> Hello friends, neighbors, and supporters of SVI! I recently sent out an e-mail about working on a cookbook by all of you, to benefit SVI's general fund. I have gotten some great response. THANK YOU so much to those who have contributed so far! The response has been so favorable that I wanted to offer more opportunity for involvement and an even more awesome list of recipes, tips, and to draw on the great talent that has crossed our paths over the years- I can't rush it. So in the true fashion of the Slow Food movement which this cookbook is inspired by, it is going to be a slow publishing movement as well. Its going to be worth it! Trust me! As good food sometimes takes time, a good cookbook might take a little more too. And now... this gives more of you a chance to get involved! I have found one publisher I really like, but I'm not closing my eyes and ears to any others just yet. The publisher Morris Press works with non profits on fundraising cookbooks. Which means it would be pretty basic with a laminated cover and plastic ring binding. This will save us money (all of us- keeping the cost of each book between 7.50-10.00) and help us with the fundraiser, but might not be the most eco- conscious that I can find, so I'll work on that. I wouldn't mind having help with that if anyone wants to pitch in on finding a publisher. (Another positive thing about this cookbook is that I can fit way more information in it for way less cost than doing it myself. So don't worry if its a recipe that has lots of steps or only 2 steps! It could all work.) I'm also going to start testing the recipes. My goal is 150 recipes. This means it might take me a little longer to work everything out. If it's a spring/summer recipe I can't get things for right now, I can grill you more on the details of the recipe and trust your kitchen tested recipes. :) Thank you for all your help and patience! Here is what we are looking for: NAME of person submitting it POSITION at SVI - like if you were ever an intern or if you're a board member - this is optional. TITLE of recipe - If it's adapted or adopted from somewhere else, cite it and let us know which it is. Adapted means there are significant changes to original, and I believe adopted means you're taking much of the original recipe with small changes to it. SEASON - What season would you typically prepare this in? And if it's all year round, indicate that as well. INGREDIENTS - AMOUNTS are HELPFUL. If you are like me, you throw in a little of this and that, and maybe your recipes tend to look like that. Amounts help for ratios of ingrediants and for someone who has never seen the dish before, this really helps. You can guestimate and I can try and make it (in which case, I will measure and adjust the recipe), or it can give you a chance to make something of your own and check how much you put in. If it really is to taste, that's great too, and we can explain that. A lot of cooking seasonally, and sustainably, teaches flexibility and fusion cooking so its ok if your not a measurer. METHOD - The more detail, the better. If I can't follow it, I'll let you know and we can fill in any gaps. But honestly, so far everyone has been awesome about this part of the recipe! Do your best, and we have time to edit now. Any extra info - i.e. if you think this is good for canning, freezing, or is a make ahead dish, that's great info. If it can have substitutions at different times of the year, that's great too! Adjustments for vegans, diabetics, kids activity, etc. is great information too! The new deadline is now in February so we can print in spring to sell in the spring - around Mother's Day/ Beltane / Food For Life / farmer's markets and CSA season start up, etc. I'll keep everyone updated. If you want to join me in this adventure, please let me know! Submit your recipes to me (for now - I might soon post where you can submit to the publisher directly online) at: trishwoolbright at yahoo.com THANK YOU for your time and energy on this! Hopefully we can learn from each other and educate even more people on good, local, eco- conscious food and how good it can taste! Sincerely, Trish Woolbright -------------- next part -------------- An HTML attachment was scrubbed... URL: