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Caring for Creation

At Trinity we thoughtfully consider all of creation in our decisions. When we have donations that no one wants we consider where they can be reused first and recycled second. For example, clothes that no one will wear go to the Textile Recycling Bin by Riverwalk Commons. Items for the Thrift Store will be reused.

Plastic water bottles are banned in the building. Porcelain dishes are our first choice in the kitchen, and compostable second. We have installed a water bottle filling station to encourage people to bring their own drinking vessel to Trinity.


Faithful Footprints is an organization that is helping us to improve our energy efficiency with both knowledge and grants. We have completed some of the tasks they assigned and are continuing to work on others.

If we have pumpkins for decoration, we like to cook with them afterwards. Below is a recipe for an amazing pasta that got rave reviews at our seniors Halloween luncheon. Sue is our head chef for our weekly LAMP meals, and she accesses food from Second Harvest as well as buys specials through the Flashfood app that might otherwise go to the food dumpster.


Sue's Pumpkin Pasta

Sauté 2 cloves sliced garlic, 1/2 cup chopped onion until translucent.

Roast a pumpkin in the oven at 400 F in a pan with 2 inches of water until soft when you put a knife into it ( about 1-2 hrs depending on the size of the pumpkin). Cool and remove seeds . Scoop the pumpkin pulp out and put in a food processor with the sautéed garlic and onion.

Purée with 1 cup of cream or plain yogurt ( yogurt is a better option as it gives the sauce a little more flavour). Add to pumpkin purée 2 tsp sage, 2 tsp nutmeg, salt, pepper

Pasta- use penne, rotini , rigatoni. Cook pasta until almost al dente. It will continue to cook after you assemble the dish. Combine the pasta and sauce adjusting the spices to taste. A mild curry is a nice addition to the sauce.

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