Holiday Greetings to All from Southern Oregon Food Solutions!

It’s hard to believe the end of 2021 is already here. May you find yourself in good spirits, in good health and in good company.

Upcoming Events

On December 20^th, anyone interested in food issues in the Southern Oregon region will not want to miss this event. See the flyer above. To attend, please register for the event using this link or go to the SOCAN calendar. https://socan.eco/event/ashland-climate-action-zoom-conversation-after-the-summer-of-21-checking-in-with-local-growers/

And the next Master Climate Protectors class will begin in February 2022. This program incorporates both a training component and a service component. It is designed for individuals who want to know more about Climate Change and what we can do to address this critical problem. Become a Master Climate Protector by actively participating in at least 8 of the 10 sessions and completing the Greenhouse Gas Footprint Calculator in the 10 week period. Participants are encouraged also to complete 20 hours or more of approved Service activity. Ideas for service opportunities are included on the https://socanmcp.eco/master-climate-protector-service/ activity page but others are possible. In November, the SOCAN meeting let other folks know how becoming a Master Climate Protector can impact them. There were three speakers, and Flavia Franco was one of them. The other two speakers – Erin O’Kelley Muck, Cynthia Holm – provided great inspiration on what is possible and how people are using their skills and organizing to address climate change. Here is the link to the recording of the Zoom call.

https://www.youtube.com/watch?v=49BmlDINnZM

Goals for 2022

In the SOCAN talk that is mentioned above, Cynthia Holm highlighted how her company – Providence Health and Services is accomplishing their sustainability goal of becoming Carbon Negative by 2030. They are using an acronym WE ACT to organize their efforts. Waste Energy and Water Agriculture and Food Chemicals Transportation Within Agriculture and Food, they are focusing their efforts on

• reducing waste from both food and dishware,

• providing more local and sustainable foods,

• and purchasing foods with lower carbon intensity.

This seems like a good way to address such a broad topic.

So for 2022, SOFS can use a three pronged approach:

•  reducing or preventing waste

•  promoting local foods and sustainable practices

•  promoting effective surplus management

Beginning in January and through February, SOFS will be tabling once a week at different locations. The table will be manned, or rather wo-manned by Flavia Franco, and if others want to join, they are welcome. Other groups are welcome to have their literature on the table. Since the November Glasgow conference, it stands to reason that many in the community want to engage somehow on the journey to restoring our balance with Nature. Now is a good time for outreach. Besides getting our brochure into more folks’ hands, and possibly getting more folks engaged with SOFS, we’ll also be gathering feedback from folks on where they are at in terms of composting, food use and food choice habits. This engagement and feedback activity – along with some information gathering will help to inform the 2022 goals for SOFS.

Great Holiday Gift Idea

Give a gift that keeps on giving all year long, without the stuff or trash and support local eateries. Rogue-To-Go makes a great stocking stuffer and it’s not stuff. http://roguetogo.com/join-today/

 

A Vegetarian Holiday Alternative

Lentil & Tofu Loaf

Tofu is one of the best plant-based proteins you can find; besides it is versatile and easy to use. There are 1000+ ways to eat tofu, and you’ll learn the flavor and texture will very much range with the brand you buy. This recipe is quite simple to put together but will take some cooking time. Don’t stress too much about the amounts and make sure you have fun while cooking. If you don’t like some of the ingredients, change it for another you love – it’s YOUR cooking, YOUR feast, make sure you put YOURSELF into it. Dry ingredients: • 440g (2 cups) cooked lentils • 180g (1 cup) cooked peas • 100g (1 cup) blended oats • 60g (½ cup) blended walnuts • 2 tbsp blended flaxseeds Sauté: • 120g (1.2 cups) chopped mushrooms • ½ bell pepper (approx. 100g) • 1 onion • 200g white firm tofu (crumbled) Seasoning: • 1 tbsp tahini • 1 tbsp paprika paste • 1 tbsp garlic paste • 1 tbsp soy sauce • ½ tbsp mustard Instructions: After sauteing the abovementioned ingredients, add them to a container and let them cool down. Add all the remaining ingredients (dry and seasoning) and mix well with your hands. Shape the dough into a loaf-like shape inside an oven-safe container. Take it to the oven for 30-40 minutes at 180ºC (350ºF). Let it rest at room temperature for 15 minutes before cutting.

Contact us at: info@southernoregonfoodsolutions.org