Local Refillery

Today we wear orange to honour residential school survivors and their families, remember those who never returned, and show our commitment to the ongoing path of reconciliation. 🧡

Special thanks to Luke Swinson for creating and sharing this beautiful artwork.

We will be open shorter hours this National Day of Truth and Reconciliation. Just a reminder there is Spirit Walk, starting at 10am at Lewis Park for anyone who would like to join. 🧡

Looking for a way to contribute to the planet AND get paid for it? We’re hiring!

To check out our full job description, head to Indeed.ca and search for Local Refillery. (Or pass on to someone you think would be a great fit!) 😁

Caramelized Onion Apple Pasta with Sage is sweet and savory with a swirl of deep flavors, perfect for Fall. 🍁

INGREDIENTS
For the Pasta
1 large head garlic
3 medium yellow onions
12 oz pasta
1/2 Tbsp salt for pasta water
3/4 c reserved pasta water
1/2 c extra virgin olive oil
4 c diced apple
1/4 tsp fine salt
1/4 tsp ground black pepper
1 c firmly packed fresh sage (or Italian flat leaf parsley leaves) + more for garnish, minced
5 oz fresh baby spinach

Pecan Crumble:
1 c raw pecans
1 Tbsp extra virgin olive oil
1/2 Tbsp nutritional yeast
1/4 tsp fine salt

Optional Garnishes:
Fresh sage, chopped and/or Italian flat-leaf parsley leaves, chopped vegan Parmesan cheese (see comments), freshly ground black pepper

INSTRUCTIONS
AHEAD OF TIME: Roast garlic. Caramelize onions until crispy & golden brown. If still soft & tender after one hour give them another 10 minutes on low heat. Set aside.
Make the pasta. Fill 5.5-quart dutch oven/pot with 10 cups water. Bring to rolling boil over high heat. Add 1/2 Tbsp salt. Add pasta and set timer for the instructed cooking time. Once noodles are done, reserve 3/4 cup of the starchy pasta water before draining. Drain remaining pasta water & place noodles back in pot. Drizzle with olive oil & toss to prevent sticking. Set aside.
Heat 12-inch skillet over medium heat. Add olive oil, apples, roasted garlic cloves, caramelized onions, salt & pepper. Use wooden spoon to break up roasted garlic cloves. They will diffuse & sort of melt into the oil as they cook. Saute mixture until apples are fork tender, about 15 minutes.
Make the pecan crumble. Preheat oven to 300F. Place pecans on bare baking sheet and bake for 8 min until warm & fragrant. Place in food processor with olive oil, nutritional yeast & salt. Process until fine & crumbly (about 10 sec). Set aside.
Add cooked pasta to the 12-inch saute pan with the apples and caramelized onions & toss well. Add reserved pasta water & toss well over medium heat. Saute for five minutes until water absorbs. Add spinach & pecan crumble during last minute of cooking. (Spinach will wilt.)
Turn off heat & stir in sage. Taste & adjust flavors as needed.
Serve hot with desired garnishes.

“It’s the best razor I’ve ever tried” - Ginette Matthews, founder of Local Refillery

Some common questions we get asked once people notice how much plastic they’re throwing away with disposable razors is, “how do these safety razors work?”, “will I cut myself?”, “what about razor burn?”, or “why do they cost so much?”

We get it. It can be nerve-wracking moving into something new involving a sharp blade that presses against your skin, some razors require a bit of finesse, and the price point can scare you off if you’re used to paying $15 for a pack of disposables. So to answer these, we want to talk about one of our favourite razor brands because they have put so much time and care into their products in response to the questions - and needs - we all have.

Those who know it love it, and for those new to it, introducing Henson Shaving.

MiiR is all restocked, with some beautiful new additions we’re sure you’ll love. (We don’t like to pick favourites, but we’re looking at you, ceramic mugs and coffee canister. 😍)