May 2014 we had a gathering from Uncles and Aunts at Large for a workshop on making jam - regular cooked jam and freezer jams. It was wonderful to have some young men cooking with the group.Read More
As you and your company plans for team and group events for the next year, would you consider doing something that pays a Triple Dividend? Let me explain. We offer 1 day workshops for volunteer groups where you will work with us for the day. Class description is here. There is a fee for the day but the payoff happens for the Self, the Environment, and Others.
- Self: Each person attending will learn about the abundant urban fruit that grows in the city and is not being used. During the months of July - October, participants will assist in picking the fruit, learning how to prepare it for immediate use or save to be used later, and finally in making a jam and/or jelly. They will learn how to blend spices and herbs to create a unique flavour combination and finally prepare product to take home with them. It is truly a hands-on experience.
- Environment: By learning about the amount of fruit that grows in the city, participants will become more aware and learn options for its use rather than garbage. Fruits of Sherbrooke practices include composting, recycling, reuse, and diversion of excess edible fruits to other charities and non-profits around the city. Some of the fees will enable Fruits of Sherbrooke to continue to create it's programs of creating a directory, collecting and re-directing excess urban fruit that grows in this city. In this manner, more food gets to people who are willing to use it, waste is reduced and fruit from the ground goes to animal farms. We are also looking for new and creative options for using the over-abundance of apples and crab apples in the city.
- Others: A portion of the fees for the course will be applied directly to the Cherry Stone Soup Program. Through this program the Fruits of Sherbrooke will be offering free workshops to low income groups as identified by Alberta Health (such as community kitchens), new immigrants as identified by Catholic Social Services and the Mennonite Centre for Refugees and other community resources. This program is already being trialed. The funds are needed to provide the participants with jars and supplies and the dream is to have enough funds to supply participants with equipment such as canning supplies or a dehydrator. Eventually we would like to have the funds to set up a system that would connect those with excess with those who are willing to pick and use. So the fees from the course will help Fruits of Sherbrooke to run and administer their programs that connect excess fruit to those who will use it.
Please read the course description and call us to find out how we can work together. We are able to customize a day if you want to made a product for your office, for a fund-raiser or other purposes. We are open to considering all queries.
Phone - 780-244-0129 Email Fruits of Sherbrooke
In September we were visited by a team of 5 great volunteers from Northlands who gave us their volunteer day. It was a fun experience for Fruits of Sherbrooke and we welcome other teams to consider this as a unique team building experience. Below is their story.
"The Northlands Agriculture Department spent our “Day of Sharing” with Fruits of Sherbrooke. Fruits of Sherbrooke was a great team building experience and we had a ton of fun.
Carol and Christina were awesome to work with. Our volunteer day was designed really well. We managed to see the entire production process including picking the fruit, juicing, making jam and jelly and canning the final product. We had an opportunity to help design a new flavour and hear the story about where the jam we were making would go.
It is exciting to see a thriving urban agriculture project that delivers interesting and flavorful jams and condiments; while delivering great community benefits and preventing local fruit from being wasted.
Northlands Agriculture Team
Stuart Cullum, VP Agriculture
Lindsay Goodwin, Executive Assistant
Charles McArthur, Program Development Manager
Lisa Dunn, Business Development Manager
Jessie Radies, Local Food Associate"