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Mind, Body, Spirit Weekend

by Katherine - 0 Comment(s)

In the Western world, humans are typically thought of as being tripartite – having discrete minds, bodies and spirits. Many spiritual and even philosophical traditions regard humans in this way. Here at the Central library, we’re celebrating wellness with an entire weekend dedicated to programs for your mind, body and spirit.

Join us on March 6th and 7th, for programs about yoga, birth, reiki, meditation, Buddhism and much more! Last year these programs were very popular, so register today! For more information, see our program guide.

Indian in the Cupboard

by Katherine - 0 Comment(s)

If you love to cook, why not drop by your local library branch, and check out the 641’s? Cookbooks are some of our most popular items. They’re gorgeous and inspiring, and we’ve got tons of them! Whether you’re cooking for a crowd, you need gluten-free solutions, or you’d just like to expand your repertoire, browse our collection.

I like to consult the books on Indian food. It’s something that I love to eat (OK – inhale!), but I don’t always have the confidence to attempt at home. If you’d like to try your hand at a new dish, browse our catalogue for “Indian cookery”.

Can't get enough? Read CPL's food blog for recipes and tips from our resident food guru!

Food is Life!

by Katherine - 1 Comment(s)

When I’m feeling particularly low, I like to treat myself with a little pick-me-up. Typically, that’s cheesecake. Conversely, when I’m celebrating, I like to indulge in…cheesecake. Of course, if it’s unavailable, I’ll settle for a glass of red wine, a big plate of pasta, or applewood smoked cheddar cheese. Food comforts when I’m upset, and celebrates right along with me, in the good times.

Much more importantly, food is medicine. Simply adding more of one kind of food, or omitting another, is often enough to eradicate bothersome health issues – everything from acne and headaches to irritable bowels!

If you love food, and want to learn more about how it relates to your mood, your health, your budget and your body, then join us on October 2 and 3 for a series of programs, aptly named Food is Life.

There will be a huge range of programs, so whether you’re curious about growing your own vegetables, or wondering what to feed your picky eaters, there’ll be something for you.

For more information, please see the following:

Food is Life

So Fresh and so Clean!

by Katherine - 0 Comment(s)

I have vivid memories of summers spent on the absolutely unique treasure known as Prince Edward Island. One memory stands out in particular: I was taken to an organic farm, where I was able to tour fields of potatoes and other vegetables, and see how a single horse could contribute so much to a small farming operation. My host was an older gentleman who, when we were finished the tour, reached down to the ground, pulled out a single carrot, and after wiping the dirt on the front of his pant leg, handed it to me. I took the small, crooked carrot and found that it was delicious! It was one of the best pieces of produce I’ve ever had.

Some time ago, I completed (OK, “tried to complete”) a master cleanse which called for lemons, and so I purchased organic Meyer lemons from Community Natural Foods. Again, I was stunned at how much better organic tastes than non-organic. These lemons were so sweet that you could almost eat them as candy. Unbelievable!

I love the taste of organic food, and I don’t mind paying extra to ensure that the food I eat tastes great and is free of pesticides and preservatives. However, organic food is about much more than taste and price.

One film that highlights some of the issues related to organic food is called Fresh. Fresh illustrates how farmers who operate outside of the industrial complex are able to produce healthy, robust animals, without the use of antibiotics, hormones, and the like. It shows how shared gardens can be a nexus for community revival and food security, while at the same time, offering a sensible response to energy shortage. It reveals that traditional, responsible methods of small scale animal husbandry can actually be more productive than the industrial model of factory-farms.

What resounded in me most strongly after watching this film is the following line: “There is no such thing as cheap food”. Some farmer, wage laborer, animal, river, or internal organ will surely “pay” for the low prices we currently enjoy.

Join us on September 26th, in the John Dutton theatre, to watch Fresh. This is an award winning, inspiring, and approachable film. You’ll leave wanting to be a gardener, a hog farmer, an activist, or at the very least: someone bound for the farmer’s market.

For more information:

Fresh

Fall programs are coming soon!

by Katherine - 0 Comment(s)

Each September, I flip through course calendars from the University of Calgary, ACAD, and Chinook Learning Services. There are just too many classes to choose from! What will I be for the next few months? A painter? A woodworker? A creative writer?

I love taking continuing education classes, but they can become costly. Of course, education, in my mind, is always worth the cost (what would you rather invest in?), but not all education need be expensive.

In fact, with your library card, you’ve got your choice of a huge range of programs – all free! Take note: the new Calgary Public Library program guides are coming soon! Be sure to register for classes starting at the end of this month, as they tend to fill up quickly.

Computer classes, author readings, personal interest classes...rack them up! There’s no tuition!

Some highlights I’m looking forward to:

Alberto Manguel in September

"Food is Life" series in October

Registration for fall programs begins August 24th. Register in person, call us, or use our website!

Vegetarian Times

by Katherine - 0 Comment(s)

In October of this year, I will celebrate my tenth year as a vegetarian. Though it’s hard to believe that nearly a decade has passed since I stopped eating meat, I can still remember my family’s reaction: the warnings about osteoporosis and protein deficiency (not to be taken lightly, of course!), the jokes about hippies and tree huggers. I can’t count how many times I’ve heard “…so, no meat at all? Not even fish?”

Life without meat can be challenging. Restaurants typically cater to carnivores, and for holidays and special occasions, meat has pride of place on the dinner table. I find that the biggest challenge is to stave off boredom by reinventing new dishes using familiar ingredients. Luckily, I’ve discovered the wealth of information that is available in Vegetarian Times magazine.

What I enjoy most about this magazine is that the recipes are so accessible. All of the ingredients are ones that you might actually have on hand, on any given night. Nothing exotic or difficult to pronounce! In each edition, there are a number of recipes that require only 5 ingredients, and recipes that are “kid friendly”, too.

The best thing about Vegetarian Times? It’s available for free on our e-library, all the way back to 1996! If you’ve got a library card, you’re already a subscriber!

  1. From our homepage, select e-library.
  2. Under “Easy Find”, select Research databases from EBSCO. Be ready to enter your library card number and PIN.
  3. Select the “Publications” tab at the top of the page. When a drop-down menu appears, select MasterFILE Premiere.
  4. Type “Vegetarian Times” in the search bar and you’re off to the races! Search within the magazine for your own terms, or simply browse.

Enjoy, and Bon Appétit!

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