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November 24, 2011
Steve Nixon gave his classification speech, on his birthday no less.
November 17, 2011
The International Committee presented us with a video relating the last 15 years of international projects.
To see the videos, follow this link:
International Projects Videos
November 10, 2011
Our Remembrance Day Meeting.
November 3, 2011
Bob Gallagher came to speak to us about Foundation, and presented a number of Paul Harris Fellowships.
October 27, 2011
ADG Steve Wallace came to speak with us today about the District and its initiatives.
October 20, 2011
New location, new problems to fix, but we managed to get through it.
Heilke De Jong presented a talk on the almighty spud, the potato.
October 13, 2011
Sandy Robertson presented us with a talk on the Georgian Angel Network.
October 6, 2011
Jeff McCuaig presented us with his classification speech. Very informative and entertaining.
As always, our classification speakers are some of the best speakers we have.
September 30, 2011
September 22, 2011
All Candidates Meeting - the 4 main candidates answered questions regarding Barrie and the upcoming provincial election.
Myrna Clark - NDP
Rod Jackson - Conservative
Andrew Miller - Green
Karl Walsh - Liberal
Make sure that you go out and exercise your right to vote on (or before) October 6th.
September 15, 2011
PDG Bryn Styles read a letter from the RI president, congratulating Peter Dean and Ernie Rotman for their 50 years in Rotary.
Lakehead University spoke about their expansion of the Orillia campus, and their plans for the future.
September 8, 2011
We were treated to a presentation by the Group Study Exchange from Japan.
September 1, 2011
David Holman, speaking on the Rotary Mentorship Program for People with Disabilities.
August 25, 2011
Basil Tonks gave us an interesting talk on his experience during the Japan earthquake earlier this year.
August 18, 2011
Danielle Cawley spoke on her volunteer work in Tanzania.
August 11, 2011
We were hosted by Georgian College, as they filled us in on their new Health and Wellness Centre.
And since there were an abundance of Rotarians (from all 3 clubs), we had a group picture taken.
August 4, 2011
David Brunelle, project director for the Southern Georgian Bay Region War of 1812 bicentennial committe, spoke on the war of 1812 and the impact it had on the Georgian Bay area, as well as what is being planned for the bicentennial next year.
July 28, 2011
Ross Martin, from the Learning Centre for Dyslexic Children, gave us a presentation on the struggles children with dyslexia face.
And our own Katie James had to make the sad announcement that she is leaving our club, as work is now taking her down to Toronto.
We all wish you the best in your future endeavours Katie! You will be missed.
July 21, 2011
John Morton gave us his classification talk (after a few technical errors), and told us all about who he is and how he got to where he is today.
July 14, 2011
District Governor Brian Menton, and his wife Dorothy, gave a presentation on their Rotary journey, from their beginnings to the present.
July 7, 2011
Doug Switzter from Powerstream gave us a presentation on solar energy.
June 30, 2011
Presidential changeover was presided over by PDG Ernie Irvine, making President Stu McMillan our newest president.
June 23, 2011
The second wave of Director's reports were presented this week.
Bob Greer (for Ian Malcolm), Chris Wyatt, Ted Barnaby, Lawrence Vindum and David Mills all presented their reports for the 2010-2011 Rotary year.
Thanks goes out to all the directors who served the club this year.
June 16, 2011
We were presented with Director's reports this week.
Al Davis, Doug Jernigan, Jody Patfield, Brian Zeman, Peter Lorimer and John Laking presented reports on their committees this year.
Well done all!
June 9, 2011
Our exchange student, Romulo, presented his year with us in Barrie.
He was a little nervous to start, but gave a great presentation.
He was then thanked by his host families and Exchange chair Jody Patfield.
June 2, 2011
Past member Jim Thompson spoke to us today about the Importance of Water.
May 26, 2011
Doug Jernigan presented a life in pictures as his classification speech.
May 19, 2011
Paul Jenkins from Wildflower Farms gave an interesting talk on landscaping, and the benefits and costs of wildflower fields over plain grass.
And, it was Family of Rotary Day. We had 15 spouses of passed on Rotarians come as guests of the club today. They were very eloquently welcomes by past-president George Johnstone.
Dorothy Howell thanked the club on behalf of the guests that attended Family of Rotary Day.
May 12-11
Debbie DeCaire gave her classification speech, and joined that ranks of those Rotarians who are "glad to finally have that over with!!"
All kidding aside, great talk today, Debbie.
May 5, 2011
Patricia Lovett-Reid and Cynthia Caskey, from TD Waterhouse Canada Inc.
These two very articulate, highly knowledgeable, and enthusiastic speakers brought us a program that dealt with many sides of the economic and invest- ing issues in Canada for today and in the near future.
April 28th, 2011
Dr. Adrian Sohn spoke on his effort in a small African village, and the impact he has made there.
April 21st, 2011
From our Healthy Cooking Demo:
Rotary Luncheon
Healthy Choice Menu
~~~~
Crisp Romaine Chiffonade
Mixed Sweet Pepper Julienne
Cherry Tomatoes
Lemon, Lime, & Tarragon Vinaigrette
~~~~
Roasted Herbed Breast of Chicken
Mango & Banana Salsa
Cranberry & Almond Quinoa
~~~~
Fresh Strawberries
Aged Balsamic
Yogurt Cheese Dollop
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Coffee/Tea
Rotary Program:
Our own John O'Brien showed off his skills with a knife, while we were educated in a number of culinary terms, such as chiffonade, emulsification and Quinoa.
As promised, John has provided some recipes.
Citrus Tarragon Vinaigrette
Yields 1 cup
Ingredients
1 orange, lime & lemon zested and juiced
1 sp. Honey
1 clove crushed or finely minced garlic
1 tsp. Dijon mustard
1 tbsp. finely chopped fresh tarragon
½ tsp. dried parsley
1/3 c. extra virgin olive oil
1/3 c. canola oil
Salt and pepper to taste
Method:
- In a mixing bowl combine lemon, lime and orange juice, honey, garlic, dijon, tarragon and parsley
- While whisking continually, slowly drizzle in oil.
- Salt and pepper to taste
- Enjoy
Mango & Banana Salsa
Ingredients
2 ripe Mangoes, cut 1/8”
2 ripe Bananas, cut 1/8”
1 Jalapeno pepper diced fine (no seeds)
.5 Sweet red pepper diced fine
.5 cup chopped Cilantro
.5 finely diced red onion
Juice and zest of 2 Limes
Salt and pepper to taste
Method:
- Mix all ingredients and serve immediately or refrigerate for 1-3 hours
- Enjoy
Toasted Almond and Sun dried Cranberry Quinoa
Ingredients
1 cup Quinoa
.5 cup slivered Almonds
1 tsp vegetable oil
1 1/2 cups Vegetable or Chicken Stock
/2 tsp salt
1 cinnamon stick
1 bay leaf
1/2 cup dried cranberries
Method:
- Soak the quinoa 15 minutes in cold water
- Stir the quinoa with your hand, pour off most of the water and drain through a fine mesh strainer
- Shake dry in the strainer, then set the strainer over a bowl or pitcher
- Heat a wide bottomed pan on medium heat and add the oil
- Stir and toast the sliced almonds until golden, then remove from pan
- Add the quinoa. Stir and toast until dry and turning color
- Add stock, salt, bay leaf and cinnamon stick, and dried cranberries
- Bring back to boil, cover, turn the heat to simmer, cook for 10 minutes or until all the water is absorbed
- Remove from heat and allow to sit five minutes with the lid on
- Fluff gently with a fork and serve
- Enjoy
Yogurt Cheese
YIELD: 1 cup
Ingredients
2 cups plain low fat yogurt
- Place yogurt in a fine mesh sieve or colander lined with two layers of cheesecloth or use two coffee filters.
- Place the sieve over a large bowl to catch the liquid that drips out of the yogurt.
- Place this set-up in the refrigerator and let stand overnight.
- Discard the liquid in the bowl below and you are left with rich, creamy yogurt cheese in the cheesecloth.
- Enjoy
Some fun facts about Yogurt Cheese
- It's the creamy white cheese you get when liquid whey drains from yogurt.
It's all natural -- and the best way to add calcium to your diet without adding fat.
It's low in sodium and lactose.
It's fat free when made from nonfat yogurt. It still tastes Rich! - It is Low calorie, High protein, Low sodium, Low lactose, High calcium and all natural
- IS YOGURT CHEESE SPECIAL?
- Yogurt cheese takes on the flavor of whatever you mix it with. That means you can "thin out" the fat calories from ice cream, peanut butter, mayonnaise, etc. by mixing them with yogurt cheese.
- If you're on a diet (like low-fat or low-sodium or you're lactose intolerant), yogurt cheese can help you stick with it. That's because it TASTES RICH -- no sodium or chemicals are added, as in commercial "lite" foods.
- When you make yogurt cheese from sweet yogurt (like lemon or vanilla), most of the sugar drains out in the whey. But the sweet taste stays in the cheese!
And finally, some tips on lowering fat:
10 TIPS TO LOWER FAT & CALORIES WITHOUT DIETING
BAGEL & CREAM CHEESE: spread a bagel with plain yogurt cheese. Variation: mix in a teaspoon of jam or spreadable fruit.
DANISH: split an English muffin in half, toast it, and spread with sweetened yogurt cheese. Sprinkle with cinnamon and heat under broiler until bubbly.
PEANUT BUTTER: mix 1 tablespoon peanut butter with 1 or 2 tablespoons yogurt cheese (the yogurt cheese takes on the peanut butter flavor).
MAYONNAISE: mix 1 tablespoon commercial mayonnaise with 1 or 2 tablespoons yogurt cheese (the yogurt cheese takes on the mayonnaise flavor).
BAKED POTATO TOPPING: add sour cream flavor buds, chives and/or herb mix to yogurt cheese.
WHIPPED CREAM: mix 1/4 teaspoon cinnamon or 1/2 teaspoon vanilla to vanilla yogurt cheese.
ICE CREAM: mix 1/4 cup commercial ice cream and 1/4 cup vanilla yogurt cheese.
LEMON TART: place a thin cookie in the bottom of a cupcake paper; spoon in lemon yogurt cheese; top with slice of fruit. Chill. CHOCOLATE MOUSSE: add 1 packet low-calorie chocolate drink mix to 1 cup yogurt cheese.
VANILLA FROSTING: mix 1/2 cup confectioners' sugar and 1/2 teaspoon vanilla with 1 cup vanilla yogurt cheese. Chill. Spread on cake just before serving.