Jen and Chris were honoured to accept the Environmental Stewardship award tonight at the 18th annual Business Excellence awards.
Thank you for the nominations, and to all the businesses who voted for us.
Join us as we present the 2013 audited statements
and help us appoint an auditor for 2014.
Your input is greatly valued & we hope to see you there!
Title: Regional Project Manager
Organization: Cloverbelt Local Food Co-op
Location: based in Dryden, with work throughout the region, Ontario
The Cloverbelt Local Food Co-op is the first on-line co-op in Northwestern Ontario. Incorporated as a non-profit, multi-stakeholder co-operative in 2013, we strengthen local food security and rural sustainability by encouraging local production of a diverse range of foods and consumer products.
CLFC strives to foster a thriving local food community by: cultivating & facilitating farmer-consumer relationships; promoting the enjoyment of naturally grown, fairly priced, healthy food; and providing education & resources regarding environmentally sensitive agriculture.
With a growing membership which already exceeds 500 consumers, producers, and community organizations, CLFC’s primary goals are to increase sales of locally produced food and products, support environmentally friendly & sustainable farming practices in our area, and encourage cohesion amongst individuals and organizations who wish to support local food production.
We are seeking a project manager to oversee a Regional Food Mapping & Distribution Project for an 18 month minimum term.
1. Cloverbelt Local Food Co-op Regional Project Manager
a. Terms of Reference (TOR)
Reporting to the Board of Directors, the incumbent will implement a project on Mapping Local Food Systems in Northwestern Ontario.
General description of task(s) and objectives to be achieved:
Please email applications in confidence to:
or mail to:
Jen Springett c/o PACE
Dryden, ON P8N 2Z3
Deadline for applications: March 31st, 2015
Applications received after the closing date will not be given consideration. Only short-listed candidates will be contacted for interview and presentation.
Tickets are now SOLD OUT for this sweet event!
Here are the much anticipated details:
Farm to Fork: Honey Love
Sunday, February 8 from 6 – 9 p.m. at Kano Reid
Cost: $50 per person (plus applicable taxes and fees) – Bottles of wine also available for purchase (pre-sale online) to compliment your meal.
Includes: 5-course-honey inspired meal, expertly prepared by Kano Reid’s Red Seal Chef Kyle Barker, washed down with a pint of Lake of the Woods Honey Lager, while local honey producer Paula Hughes from Cherry Bell Hideout delves into the subtleties of honey production.
Amuse bouche: Charcuterie, Thunder Oak Gouda cheeses, hot pepper jelly, apple, pickle, creamed honey, bee pollen.
Appetizer: “Eggs Charlotte.” Soft poached egg, Eagle Lake whitefish, mead reduction hollandaise, English muffin, radish, bee pollen
Salad: Rabbit and wild rice in honey lager vinaigrette, dried cranberry, orange segments, honey glazed pistachios, torn radicchio.
Main: Bee pollen crusted rack of lamb, celeriac purée, sautéed fennel, honey and saffron cream sauce, tarragon and rosemary oils.
Dessert: Bread pudding, spun honey, grapefruit-pecan honey
Featuring local suppliers:
Cherry Belt Hideout, Honey Mill Farms, Rainy River Meats, Thread of Flour, Lake of the Woods Brewery, Hale’s Fisheries, Bulk Zone and Thunder Oak Cheese Farm.