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News Advertiser
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AUGUST 14, 2019
Holden Pig Roast Emily Mailhot Reporter – Vegreville News Advertiser
Over 30 years of pig roasting tradition were celebrated at the Holden Legion Hall on Saturday, August 10th with a hearty meal provided by the legion volunteers.
Guests from all throughout the surrounding community took time from farming, weekend relaxation, or visiting local fairs to cash in their tickets for the event and enjoy the fruits of hours of labour. “We started the roast at around
VIEWPOINT - CONTINUED from PAGE 6 alone. With these technologies, ordering in is slowly becoming a more cost-effective dietary choice. That is the one feature that can make home cooking least attractive for everyone, not just the younger generations. Why bother cooking when it means a household generates more food waste and spends more on food? The economics of cooking is changing fast, which is why most grocers are investing in food service, whether it’s
five this morning,” said Legion President Ernest Rudy. “My wife was out here injecting it with the spices and stuff to get that great pig roast flavour, and the ladies in the kitchen prepared sides… it makes for a long day, but it’s worth
it in the end.” Following last year’s enormous celebration of 90 years for the Holden Legion, the crowd was smaller but no less enthusiastic about the food and community spirit that surround the event. The Holden Legion Pig Roast helps to raise funds for the Legion, so that they may continue to provide help to the 56 Nootka Sea Cadets in Holden, war veterans, and community events that need support. During grace, those in attendance expressed their thankfulness for our beautiful county, for fellowship, and the food they shared. Holden Legion’s President Ernie Rudy expressed gratitude also to all who attended to show their support for the event, members and nonmembers alike.
meal kits or the ready-to-eat space. Grocers are essentially accepting the fact that consumers want to spend less time in the kitchen. As much as some of us don’t want to admit, it is happening. Cooking is being outsourced by a growing number of households. Kitchens have evolved from a location in a home where you cook to a place where people just tweak and heat up whatever they want to eat. Others do most of the work for you. Yes, the kitchen stove could be the next sewing machine. Years ago, most
homes had a sewing machine, but clothing is cheaper today than it was 20 years ago, in constant dollars. Most of us buy clothing made by someone else. Sewing is now considered a lost art. The same trend seems to be happening with food. Dr. Sylvain Charlebois is senior director of the agri-food analytics lab and a professor in food distribution and policy at Dalhousie University, and a senior fellow with the Atlantic Institute for Market Studies.
