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Jennifer Shriver
& Josie Lewis
June Art Show
Jennifer Shriver
Sailors on whaling ships carved scrimshaw to pass the endless hours between back-breaking labor with ropes and boiling oil. Pioneer women quilted and embroidered to keep their families warm through the long winters on the prairie. My art stems from a long tradition of creating in the quiet hours between the bustle and toil of daily living.
Josie Lewis
My orb paintings are personalities. They are, if you will, portraits. They are agents of change, who are influenced from within and without. In ghost hunting lore, an “orb” is the soul of a once living person that appears on film as spherical shaped light. The difference between ghost orbs and my orbs is that my orbs are still alive. |
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Show Runs
May 20 - Jul 8, 2013
Reception
Fri, Jun 28
6-8pm
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Jennifer Shriver and Josie Lewis show artwork made during times of life transition. Although different in subject and style, both bodies of work are done in acrylic paints using bright palettes and flat areas of color to create visual patterning. |
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Plenty: Eating Locally on the 100-Mile Diet
by Alisa Smith
& J.B. Mackinnon
Book Club
The remarkable, amusing and inspiring adventures of a Canadian couple who make a year-long attempt to eat foods grown and produced within a 100-mile radius of their apartment.
When Alisa Smith and James MacKinnon learned that the average ingredient in a North American meal travels 1,500 miles from farm to plate, they decided to launch a simple experiment to reconnect with the people and places that produced what they ate. For one year, they would only consume food that came from within a 100-mile radius of their Vancouver apartment. The 100-Mile Diet was born. |
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Sun, Jun 16
5pm
Available for sale at Kopplin's café now.
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Rustica Bread
On the Shelves
In addition to pastries, we sell Rustica bread. Baguettes and a variety of other breads from miche to olive are available as a snack or to take for your next gathering or party. |
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Available for sale at Kopplin's café now. |
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La Guinelle Banyuls Vinegar
On the Shelves
The AOC protected Vinaigre de Banyuls is truly a knockout. Only once the wine is ready, can the vinegar productions begin. The vinegar is acetified in oak barrels. The process of acetification takes between 4 to 6 months to run its course (as opposed in the week long process used to make industrial vinegars). Once the alcohol has been completely transformed into acetic acid, the Vinegar is bottled, and sent to Minneapolis. |
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Available for sale
at Kopplin's café now. |
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The Languedoc only produces around 10,000 bottles of their Banyuls Vinegar every year. So while its not likely to become the household name that Balsamic and Sherry vinegar have become, its still worth having at least a few bottles in your kitchen’s pantry. |
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