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Lost & Found


VideoMissing: Male Boxer, since evening of Jan. 4, Hwy. 97 West, rear of Promised Land Creamery, $500 REWARD. Call 830-391-2240 with information.
Found: Basset Hound, Hwy. 97 W./Hospital Blvd., Floresville. Call 830-391-2153 between 9 a.m.-11:30 p.m.

VideoREWARD. LOST CAT: Gray and white male cat, since Nov. 13, on C.R. 429, Stockdale, wearing a silver collar. Call 512-629-2005 with any information.
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Help Wanted

Immanuel Lutheran Church is now hiring for a Youth and Family Ministry Director. Pastoral: Minister to youth and their families during Sunday School and other church programs, being present in their lives outside the church walls, available for common concerns and in crisis situations. Leadership: Recruit and nurture Youth and Family Ministry program. Administration : Manage the planning process and coordinate with Pastor and Youth Committee all regular ministries to youth and their families. This includes youth of all ages on Sunday mornings and mid-week events; assisting with Confirmation, special events, trips and retreats, and parent meetings. Stewardship: Ongoing evaluation of the effectiveness of youth programs, manage youth ministry budget, and collaborate with the sponsors of each Youth group. Ability to build, lead, and empower youth. Ability to implement a ministry vision. Familiarity with Lutheran Doctrine required; must be comfortable teaching it and representing Lutheran Theology. Proficient computer skills using MS Word, Excel, PowerPoint, database, email, internet, and social media. Supervisory experience preferred. Ability to adapt and evaluate curriculum preferred. Must have excellent organization, communication (verbal and written), and listening skills, with a high degree of initiative and accountability. Exceptional interpersonal and relational skills required, with sensitivity to church members and visitors. Understanding and enjoyment of youth and families and guiding their spiritual development. Please send resumes to immanuellavernia@gmail.com or call 830-253-8121.
Seeking individual to work in a local child-care center, paid holidays, etc., must be high school grad or GED. Apply in person at Cubs Country Childcare, 212 FM 1346 in La Vernia.
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Agriculture Today


Farm tour introduces chefs to area growers




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June 8, 2011 | 3,118 views | Post a comment

More than 20 restaurateurs, chefs, and others from the San Antonio area interested in locally grown agricultural products recently participated in a Chef’s Farm Tour in South Central Texas sponsored by the Texas Department of Agriculture and the Texas AgriLife Extension Service.

According to a May 24 “AgriLife TODAY” press release, the daylong tour consisted of stops at the operations of diverse agricultural producers, including Color Burst Hydroponics in Marion, Peeler Farms in Floresville, Pollok’s Market in Falls City, Boening Dairy in Poth, Eugene Martinez Farms in Pleasanton, and Oak Hills Farm in Poteet.

“The Chef’s Farm Tour began as a way to bring chefs and others who decide what will be on restaurant menus to area agricultural operations to see what is being grown locally and learn how these products are being produced,” said Marilyn Magaro, Texas Department of Agriculture senior marketing specialist based in San Antonio.

The department invites current and prospective members of their GO TEXAN Restaurant Program and selects the locations to be visited. Restaurants with the GO TEXAN designation commit to using Texas-grown products in their menu offerings. Chef’s Farm Tours have been given in various parts of the state.

“We have several hundred restaurants throughout Texas that are part of the GO TEXAN program and we feel these farm tours have been one of the advantages of that program,” Magaro said. “What started as a small group wanting to find fresh, wholesome, local, seasonal products has grown into a statewide cadre of chefs, restaurateurs, nutritionists, ‘food stylists,’ and others interested in finding and using quality agricultural products locally.”

Magaro said since chefs and others in the food industry have limited free time, the tours provide an opportunity to bring them together with agricultural producers and to showcase different locations and products during each tour.

Area restaurants represented at this year’s tour included Biga on the Banks, Auden’s Kitchen, Citrus restaurant at Hotel Valencia River Walk, Lüke, and Cappy’s Restaurant.

Chef’s Farm Tour attendees cited the importance of finding fresh produce, beef, and chicken for their clientele, and the advantages of knowing about the people and locations providing these products.

“I think people like to know where their food is coming from and something about the type of people and business supplying it,” said Marianna Peeler of Peeler Farms, which provides fresh eggs and poultry primarily for restaurants in the San Antonio and Fredericksburg area. “Plus it helps if you can deliver the product to them. I guess the best proof that you’re doing things right is positive customer feedback and repeat business.”

Dr. Connie Sheppard, the AgriLife Extension family and consumer sciences agent for Bexar County who helped coordinate the tour, said other benefits of buying locally include nutritional, environmental, and economic benefits.

“Buying vegetables locally and seasonally gives the consumer fresh food at the peak of its nutritional value,” Sheppard said. “It also cuts down on transportation, which means less fuel and a smaller carbon footprint. And buying locally benefits area growers and their communities by helping supporting the local economy and helping keep jobs in Texas.”

Sheppard added that knowing an agricultural supplier’s operation and processes can help those in the food industry determine which producers adhere to high-quality standards and limit or avoid the use of preservatives or additives.

Magaro said that everyone in the “buying local food chain” benefits from these tours.

“For area farmers, ranchers, dairymen, and others, connecting with these chefs provides opportunities for lasting business and personal relationships,” she said. “For the chefs and restaurateurs it provides awareness of local, dependable, quality agricultural products and helps inspire menu selections. And ultimately, the consumer benefits by being able to enjoy the ‘fruits’ of these relationships.”
 

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