Beef Order 2016

It's that time of year again! 

Our farmer friend, Colin Mann, has some cows that are soon going to slaughter. He’s once again given us the opportunity to get grass fed, locally grown, organic, hormone free beef!

Since purchasing our first cow in 2014, the Common Cupboard has learned a lot and been refining its ordering process to better serve our mission, and improve order logistics. Here’s how we’ll be taking your beef orders this year:

  1. This year we’re going to be buying meat in shares.
    1. A share = an 1/8 of side of a cow. (or approximately 30 lbs cut and wrapped beef.)  
    2. Each share will have a variety of cuts, with an emphasis on ground beef.
  2. Pay for your share in advance. No beef order will be placed until it is paid for.
    1. This ensures the beef is paid for in full, prior to purchase.
  3. When the meat is ready (May 1st), you’ll be notified by email for when you can pick it up!

 

Common Questions

  • Will I be able to choose what cuts I receive?
    • To ensure that all of the cow we purchase is used entirely, we won’t be taking individual cut requests this year. This is the reality of purchasing an entire animal, and also ensures that The Common Cupboard isn’t maintaining an inventory of meat. For some of the more obscure cuts, we’ll be providing some tips and recipes you can experiment with in the kitchen!
  • I still think an 1/8th Share is too much meat for me, help!?
    • Likely you’re not the only one, find someone to split the Share and cost with!
  • How much should I expect to pay for my beef?
    • $240 - 270 for 1 share. The average price for a ½ a cow is $2000. ( $5.50 per lb hanging weight.)  Hanging weight = The weight of a side of beef after the head, feet, and organs have been removed. The beef is dry aged for about a month and about 30% of the hanging weight is lost to evaporation and the butchering process. The final cut and wrapped product works out to about $8-9 per lb, which is an incredible price for locally grown, grass fed, organic, hormone free beef.

If you’re interested in purchasing beef through the Common Cupboard, or want to be kept in the loop as this progresses - let me know before April 1st. My email is jared@tablechurch.ca, or you can call me at 250-508-7372

Common Coffee

A thought occurred to me recently when I was buying a bag of craft coffee from a local shop. "One of the functions of the Common Cupboard is communal buying power. Why isn't the Common Cupboard purchasing locally roasted specialty coffee?"

BUYING COFFEE IN BULK ALLOWS FOR HUGE SAVINGS!

To put things in perspective, the price of an individual 3/4 lb bag of coffee at Drumroaster coffee co. costs anywhere from $15-17 depending on the bean. By banding together we could raise the amount of coffee you receive and lower the price. For example, with wholesale pricing at Drumroaster and through the Common Cupboard you could get 1 lb of their house blend for $12 through the common cupboard To receive wholesale pricing through Drumroaster, we need to purchase a minimum of 20 lbs each order. I think this is doable. I'd like to get The Table Community drinking higher quality coffee for a number of reasons anyways, so that would take care of 10 lbs.

So I'm wondering...

Is this of interest to anybody or is is just me? If I reach the 20 lbs requirement in response to this then I'll send out an email to everyone and place an order. It'll be the exact same ordering experience as our level ground order. The Common Cupboard is not going to have a coffee inventory. If this takes off I would schedule a regular order through The Common Cupboard. So who's with me? If you're interested then please send me an email by September 23. >>jared@tablechurch.ca<<

 

 

Not able to make it out to our Coffee Cookery? Check it out:

Cookery number two was a blast! This will not be the last Coffee Cookery that The Common Cupboard puts on. 

The first section of the class was all about knowledge and theory. Kyle(The Table's resident coffee guru) brewed the same coffee bean 4 different ways in order to show the spectrum of flavours you can pull out of the bean depending on how it's prepared.

The second section was all about practice. Kyle educated the "students" on the holy trinity of coffee brewing: freshness, cleanliness, and consistency. We also talked a great deal on buying practices for the average consumer. For example, we talked about the difference between fair trade and direct trade and what impacts they had on producers, pickers and quality. 

 

Here's what some of the students had to say about the the class:

"Great content! I like that Kyle did a few different brew methods, and adapted to what people were most interested in. Being able to compare and contrast was fantastic! and class size was good."

"welcoming environment. Class was taught with expertise but not with snobbery."

"appreciated the full picture intro of how this fits into the larger story -environmentally, ethically, missionally, personally etc."

"liked having booklets and beans to take home. 

"having an expert to teach the class was amazing!"

 

*NEXT CLASS: To be announced shortly. Stay tuned...

 

 

Coffee Cookery

Have you every wondered why coffee always seems to taste better at a coffee shop than at home? Have you ever felt defeated by those tiny brown beans after seemingly doing every brew step right? Are you curious what the differences between french press and drip coffee and other brew methods are? Then this is the Cookery for you!

Kyle Wheeler is going to take you through the steps of making the perfect cup of coffee, and give you some coffee knowledge to impress your pals with. Other coffee shops in town are offering the same type of class for $50 a session. THIS IS A STEAL OF A DEAL

–––> 16 SPOTS AVAILABLE: first come, first serve <–––

It look like this is going to be a popular class so we're splitting the class into two groups of eight at two separate times.

First eight people to register with me at jared@tablechurch.ca will be in group A @9am. The following eight will be in group B at 11:30am.


Takeaways

-Mastery of two brew methods

-Step by step brew guide 

-85g bag of delicious Drumroaster coffee

-one on one feedback from a coffee professional

 


Who is Kyle?


What Will You Learn?

KNOWLEDGE

Coffee is very diverse, and we really think you should know coffee's true potential. You may have heard the saying: Knowledge is power. At the Common Cupboard we like to say Knowledge is delicious. Here's what you'll be learning:

Comparison of four different brewing methods: Drip, French-Press, Aero-Press, Pour-Over

In this section you'll be able to compare and contrast the differences in flavour of the same coffee bean brewed four different ways.

PRACTICE

We here at the common cupboard like to be practical. If you make coffee at home you probably use a french-press or a drip coffee machine.

SO, we're going to teach you how to master these two brew methods so you can make a consistently amazing cup of coffee every time.

Kyle will be going over brew basics–––> brew time, temperature, grind size, bean to water ratio etc... YOU'RE GOING TO BE AMAZING! 


 

When and Where?

Saturday, August 22

Group A: 9-11; Group B: 11:30-:1:30  

Church of Our Lord kitchen.

626 Blanshard Street.

RSVP at jared@tablechurch.ca

 

 

 

 

If You Weren't At Our First Cookery, You Missed Out...

For our first cookery we had a southern feast adorned with all the fixings. The goal of the cookery was to show people how to make a lavish feast without spending hours in the kitchen, all while keeping the the cost per plate under $10. Here's how the evening went:

 

We did a survey at the end of the evening, and here's a couple things our guests enjoyed most about the evening:

"Informal atmosphere. Lot's of milling and mingling"

"The eggs made me a believer in devilled eggs"

"Not intensive/uptight instruction style. Informative and knowledgable teacher. She made me feel like i could do it all myself."

 

*Next Cookery: Kyle Wheeler of Heist Coffee Co will be educating you on how to brew the perfect cup of coffee with various brew methods. Stay Tuned!

 

 

Deep South Cookery

Our First Cookery: Deep South Edition

The dog days of summer have come early this year. Why spend more time in a hot kitchen than you have to? Sorcha's gonna teach you how to spend less time cooking and more time stuffing your face with southern style comfort food.

Our goal is to expand skills and save money using good food in good company. In some ways this is not unique, but other cooking classes with cost $40 and upwards. 

This cookery will only cost you $15 - (introductory price!!!) - all while using as locally and ethically produced goods as possible.

----->  ONLY 8 SPOTS AVAILABLE: first come, first serve  <-----


What's on the menu?

-Grandma's famous smoked ham

-Devilled eggs

-The worlds best baking powder biscuits 

-Roasted beet salad w/ miso-ginger sesame dressing

-2014 Siegerrebe Gewurztraminer from Emandare Vineyard 


Who is Sorcha?

"My mother was an Albertan “farm” cook raised in the Depression in kitchens that had a distinctive Southern flavour (her mother was from Missouri).  The combination of these three influences led to an appreciation of good, “down home”, immensely flavourful foods. In those days what the “poor folk” ate was intrinsically nutritious because virtually all of it was homegrown and home-cooked. I learned a great deal in her kitchen and have inherited her very best recipes.

I have been working in the restaurant and food industry for over 40 years. This has included service, bartending, catering, food preparation, cooking, banquets and event coordination. I have always been deeply interested in good food, good company and community. Last year, due to a health crisis I was compelled to re-evaluate my relationship with food. Based upon the decision to take 100% responsibility for my own healthcare I spent many hours researching nutrition, diet, health and well-being and their interrelationship. I then implemented what I found out in my personal life, culinary and otherwise.

I am of the opinion and fully support Jared’s vision that the quality of food that we ingest is directly influenced by the respect and care that its growth, production and processing entails. I believe that what we eat is and must be a reflection of a respect that we show for ourselves and other living beings.

This respect, and a whole lot of good food comes through the kitchen and the community it feeds. I look forward to being a participant in the Common Cupboard."


When and Where?

Saturday July 18th, 4-7pm

In the Church of Our Lord kitchen.

626 Blanshard street.

RSVP at jared@tablechurch.ca