Week of Aug. 20 – Aug. 26, 2006, Vol. 1, No. 40
Edited and Compiled for you, by Rising Tide Co-operative Ltd.
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“The Associated Study Clubs meeting…should
be a planned community meeting; it will be successful if those who come learn
something, help somebody else, renew their faith in their ability to realize
their dreams of a better community, and have a little fun before they go.” –
from Learning Through Study Clubs, published by St. Francis Xavier
Extension Department, Antigonish,
This Week in Co-op Circles
Julie Breuer, who became the manager
of the Co-op Development Foundation
earlier this year, visited representatives of Co-op Atlantic, The
Atlantic Co-operator, Consumers Community Co-operative , Public Service
Employees Credit Union, Nova Scotia Co-op Council and Credit Union Central of
Nova Scotia last week. Breuer said she felt it was important to meet and
talk with Canadian Co-operative Association’s members and their membership and
to share the success that CDF has been able to achieve with the financial
donations from so many organizations here in the
The Coady International Institute at
Expanding Your Back Yard – This week, Small Change, Big Dreams By Murray MacAdam http://www.sustainabletimes.ca/articles/microcredit.htm For the world’s poor, getting a business loan can be next to impossible - they simply don't have the collateral the banks demand. But a growing “micro-credit” movement is giving them a hand-up, not a hand-out, and the chance to make it on their own.
Governing For Tomorrow – Good board governance and leadership are key elements when planning for, and maintaining, success in our co-op sector. Each week, we will feature a link to articles focusing on these areas. This week, Getting to Good Governance: Overcoming the Hurdles by Tim Plumptre (Canadian Fundraiser eNews, August 2002) what stands in the way of improving governance, and what strategies for improvement are most likely to succeed?
What is Your Vision
Statement? – This week, from the French
Broad Food Co-op in
Co-op 101 Educational Links – This week in Co-op Ed 101, read about the families that make up PastureLand, http://www.pastureland.coop, a small marketing co-operative of family operated, organic grass-based dairy farms located in Southeastern Minnesota which focuses on building the soil, bio-diversity and pasture ecosystems that nourish the animals. No hormones or antibiotics are used in PastureLand’s milking herds. The cows are not confined to barns or feedlots, and they are strong, healthy animals with life spans that are often twice as long as those in conventional dairy operations. Each of PastureLand’s farms is inspected and certified by Midwest Organic Services Association (www.mosaorganic.org) and Food Alliance, (www.foodalliance.org) a third-party certification program that evaluates farms on a comprehensive range of environmental indicators.
You CAN Do That
the ‘Co-op’ Way - Each week, we will
feature a co-operative formed to meet a particular need in communities around
the world. This week, from
Co-op Community Bulletin Board
September 7-10 – Atlantic
Co-operative Youth Leadership Camp in
September 15-16 –
- This event will include keynote speakers, informative workshops and networking opportunities. Once again, the Canadian Credit Union Central will be developing the conference program through the National Lenders Policy Committee to ensure that the content is relevant to credit union leaders. Registration packages were distributed to credit unions in mid-June. For more information please contact Edith Wilkinson at Canadian Central, (416) 232-3421,October 1-3 - National Lending Conference
October 5-8 –
Atlantic Co-operative Youth Leadership seminar in
National (US) worker co-op conference,
· October 15-21 - Co-op Week
· October 19, 2006 - Credit Union Day
· Nov. 12 -15, Global Microcredit Summit, Halifax, NS http://www.microcreditsummit.org/
Nov. 16-18, Canadian Worker Co-op
Federation Annual Meeting,
2007 - National CED Conference Call
for session proposals -The 2007 National Community Economic Development
Conference will be held in
Remember to send news items and bulletin board items to News1@nbnet.nb.ca
Contest of the week – Announcing last week’s winner: David Kerr from MB. All entries in August will be added to the Contest Can and the lucky submission for August will be announced the first week in September. Contest entry deadline each week is Tuesday, 12 noon. Send your answer to firstname.lastname@example.org Last week’s answers: It was an exciting football game. It was also an unusual one. The score was seven to two. At the same time, not one man had managed to cross the goal line. But the game was played according to the rules. How is this possible? There are at least two ways this could happen: 1. The game was being played by women. 2. The team with 7 points had two field goals and a single and the team with two points had two singles or a rouge. This week’s contest: The following words have one thing in common. Can you figure out what it is? 1. Bola 2. Chute 3. Graph 4. Mount 5. Pet 6. Site 7. Sol
It’s Easy to Cook -We would like to include your recipes made with Co-op brand products like Co-op Gold, Market Town and Harmonie. Tell us a bit about why your recipe is a favourite. Those who contribute recipes will be eligible to win a cookbook.
This week, a recipe for those gardeners with an abundance of tomatoes and zucchini.
Zucchini Stuffed Tomatoes
4 large ripe tomatoes
Pinch salt and sugar
1 1/2 pounds zucchini (about 2 cups)
1 teaspoon salt
3 shallots, sliced
2 tablespoons olive oil
3 tablespoons parsley
1 1/2 teaspoons thyme
1/2 pound grated Mozzarella
Preheat the broiler. Cut the tomatoes in half, crosswise. Scoop out the centres leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple of pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff. With a food processor or on the large-holed side of a grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes. In a large heavy skillet, sauté the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible. Turn the heat up on the shallots; add the dry zucchini to the pan, and sauté the zucchini with the shallots for 5 minutes. Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping. Stuff each tomato with one quarter of the filling, mounding it slightly, and sprinkle with remaining cheese. Place tomato halves in ovenproof baking dish and broil them until the tops are golden. Serve hot.
Our Readers Write - Tell us what you think. Send news, events and information for the Co-op Community Bulletin Board. Suggest features you think might be beneficial to people reading Co-op Circles. We want this electronic newsletter to serve you (be sure to include your e-mail and phone number). Send your item(s), comments and suggestions to News1@nbnet.nb.ca
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Next Co-op Circles: Wednesday, August 30, 2006.