Sustainable Crediton newsletter issue 143, March/April 2023
Welcome to the newsletter. Our Annual General Meeting for 2023
is to be held on 10 May. Further details (and an impressive
catalogue of all our current activities) can be found under News
Highlights, and details of time and place under Dates for Your
Diary. We will be very pleased to welcome you, should you be able
to attend.
Also: see news of a very welcome local initiative regarding the
River Exe, in response to the scandalous state of our
waterways.
Other interesting news too. Enjoy.
Best wishes,
John Craythorne, on behalf of Sustainable Crediton
| Dates for your Diary |
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| 25th April | | | 10th May | | | 18th May | | | 26th September | | | 24th October | | | 28th November | |
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| News Highlights |
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Another AGM only six months after the last one!
This finally brings us back on track after the disruption of the
covid pandemic. Our current and planned events and projects
include:
Big Green Fair in the Square;
Repair Cafe;
Community Larder;
Seed Share;
Tree Planting;
Pollinator project;
... | |
In response to current outrage about the state of our rivers, we
are setting up Friends of the River Exe. It's a time of great
threat for all our waterways nationally, and alongside
others across the country, we are inviting communities along the
Exe to act now to save our river. We hope you will ... |
If you are thinking about this but don't know where to start,
here is some interesting information from Energy Saving
Devon, including two case studies and details of where to find
help and advice
... | |
Pick up a leaflet in Sandford Community Shop and PO and
follow the beautifully enamelled way markers to enjoy all the
special features of the Green. These include a wildflower meadow,
willow structures and a herb and forest garden with many medicinal
plants, not to mention the cob shelter, built b ... | |
Ingredients
celeriac, mayonnaise, cider vinegar, chopped chives, salt,
pepper and a little mustard.
Method
Peel the celeriac and cut into wedges so it's easier to grate.
Grate and sprinkle with a little salt. Mix well and allow to rest
for 20 minutes. Squeeze out the moisture and season the cele ... |
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“No snowflake in an avalanche ever feels responsible.”
Voltaire ... Together we really can achieve more