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April 10, 2013
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Penny pinchers rejoice! A friend of mine recently turned me onto the blog PennyPincherFashion. The woman behind the fashion site actually shops at affordable stores like Forever 21 and Target, and her outfits look like they’re from Bloomingdale’s. She pinpoints where she gets all of her items and offers discount codes and styling tips. Check it out at http:// www.pennypincherfashion.com. — Jennifer Gordon, St. Joseph News-Press
Potent quotables
Jessica Stewar t | St. Joseph News- Press
Even I, at a young age, knew that having a magical talking squirrel, that was not normal, and that the way it came about was definitely not normal and horrible.
— JENNY LAWSON,
on her book, “Let’s Pretend This Never Happened”
3.17.13 • from “Best-selling author Jenny Lawson shares about her memoir, ‘Let’s Pretend This Never Happened’” Find the original story at
McClatchy-Tribune
Ski equipment awaits the return of the owners at a Sunday service at Copper Mountain Community Church at Copper Mountain, Colo.
Skiers find religion at 11,000 feet By R. SCOTT RAPPOLD McClatchy-Tribune
SUMMIT COUNTY, Colo. — For the Brown family, skiing usually means missing church. Same for camping, hiking and other outdoor activities. “Most of the time, we end up having to go to Saturday night service so we can do something on Sunday,” said Danny Brown of Colorado Springs, Colo. “If we have (plans) for the whole weekend, we Please see SKIERS/Page 3
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Keeping it fresh
Goode Food Delivered sells seasonal, locally produced food.
Eat locally and seasonally
By BROOKE VANCLEAVE St. Joseph News-Press
T
he concept of eating seasonal produce isn’t new to this region. Fruits and vegetables are naturally fresher and tastier when they’re grown, bought and consumed during their proper growing seasons. What people might not realize is that if freshness, taste and quality are important to them, it’s best to buy local foods as well. In St. Joseph and the surrounding area, there are many opportunities to support local farmers and businesses and eat healthier foods by buying local products. The Pony Express Farmers Market has been a fixture of the St. Joseph landscape for years. As their winter market is winding down, the annual open-air springthrough-fall market will resume in the East Hills Shopping Center parking lot off Woodbine on April 20. “When people come to our market and they want to know where their produce is coming from, (our farmers are) not afraid to tell you where it comes from and how they grow it,” says Joe Bauer, president of the Pony Express Farmers Market. Mr. Bauer says all the vendors at the market come from within a 50-mile radius of the city. While they might not be government-certified organic growers, most of them use safe, sustainable growing practices. Megan Gallant is one of the owners of Goode Food Delivered, a produce delivery service that works with Goode Acres Farm in Wathena, Kan. Customers can contact Goode Food at the beginning of the week on their Facebook page and order different produce boxes, then pick them up at certain locations around St. Joseph or have them delivered.
Ms. Gallant’s business provides customers with fresh, local food that is grown using organic practices. The contents of the food boxes change with the seasons, allowing customers to eat seasonally and naturally without expending a lot of effort. “The chemical farming that is the major agricultural system that we currently have is damaging to the environment, and ultimately damaging to our health,” she says. “Buyers can have choices, not just with what they put in their bodies but how that influences their environment.” Ms. Gallant notes that the farmers who contribute to Goode Food Delivered often add important minerals back into the soil for the produce to absorb. She says our bodies need about 90 vitamins and minerals to fully function, but conventional farming and food production methods usually only focus on about three. When Jason Thomas and his wife opened up a restaurant in Stanberry, Mo., almost two years ago, they focused on featuring menu items from local sources. As a result, Wabash Junction’s menus change frequently according to what is in season and what their 25 to 30 partners can provide them on a weekly basis. “Our biggest push is not organic ... ours is know your local farmer. I want to be able to introduce you to the farmer,” Mr. Thomas says. He says he wants to remove the questions and the fear from food. By partnering with food sources from the area instead of using out-of-season, chemically treated produce from halfway around the world, that fear is gone. He also believes this kind of food simply tastes better, too. “We don’t need to do anything to our food because it’s coming straight out of the ground and right on your plate,” he says. Eating locally and seasonally grown food can be better for our bodies and the
environment, but most of all it is better for the surrounding community. “That’s a huge thing, is that the community supports us and we try to give back and support our local farmers,” Mr. Thomas says. “Any time you buy local, you’re supporting your local economy. Everyone that gets more money locally spends more money locally,” Ms. Gallant says. Mr. Bauer says local farmers and vendors appreciate the loyalty shown by their customers, and they’ll continue to provide the community with quality products. “We’re in business to stay in business,” he says. This Wabash Junction recipe is an easy way to feature a vegetable that is currently in season.
Butternut Squash Hash 1 medium to large butternut squash 1 tablespoon butter 1 tablespoon brown sugar 1 tablespoon maple syrup Pinch of cinnamon Pinch of salt 1/4 cup dried sweetened cranberries 2 ounces cooked and chopped bacon Your favorite crumb topping (optional) Cut squash in half and remove the seeds. Place in casserole dish or cookie tray cut side up. Sprinkle with butter, brown sugar, cinnamon, salt and maple syrup. Roast for about 1 1/2 hours. (When removing be careful as the syrup will be very hot.) Let squash cool enough to handle and scoop out squash into a bowl, being sure to keep all the syrup in the squash. Leaving squash in as large of pieces as possible, stir in cranberries and bacon. Here is where you can also add your favorite crumb or crisp topping.