Cosmos is Greek for people. Cosmopolitan meaning many people. Meantime in the Free State they are everywhere, on the sides of the roads, between fields, popping out of bushes and waving at the passers by. Beautiful little people of the fie
Organisations Bana ba Hlokang Centre Ballet Ministries Clarens Community Forum Clarens Fire Association Community Gardens Clarens Ratepayers Association Clarens Sector Police Forum Clarens Tourism Forum Clarens Village Conservancy – Clarens Village Nature Reserve – Clarens Recycling Centre – Enviromental Education Cluny Animal Trust Combined Churches in Action  (CCIA) – Bana ba Hlokang – Centre Ballet Ministries – Home Based Care – Outreach Committee Dihlabeng Christian School Greater Clarens Chamber of Commerce Iphahamiseng Construction and Multipurpose Cooperative Ithuseng Centre for the Disabled Paballos Nursing Care Paphama Youth Development Thusanang Care Group Tshepong – A Place of Hope Tshepong Sewing Centre   Clubs/Activities: Boekklub:  Contact Len Jennings, 058 256 1382 BoekNook: Library in upstairs level of Methodist hall Hours:  Tuesdays 10:00 – 12:00, Thursdays 14:00 – 16:00 Contact: Helen Pretorius: 058 256 1067 Boeremark:  Saturday mornings at Bibliophile, Kerkstraat Bowling:  Tuesday mornings at Sunnyside Contact:  Diana Reed: 058 256 1045 Clarens Photographers: 1st Thursday of month at Adit Close 2, Larola Contact: Irmgard Kaiser: 058 256 1738 Clarens Ladies Friendship Club:  3rd Wednesday of the month at 14:00 in NG hall Contact: Pat Raubenheimer: 058 256 1123 Clarens Garden Club: Last Wednesday morning of the month Contact: Leone du Preez: 058 256 1738 Clarens Netball Club:  Mondays and Wednesdays from 17h15 .  Contact Engela Wessels:  fom@phclarens.co.za or Christine Maudsley: chef@phclarens.co.za Clarens Writers Circle : Contact Debra at Bibliophile Film evening:  Last Wednesday evening at 18:30 at Trudy Clark, Market Street Contact: Trudy: 058 256 1558 Haak-en-steek Klub:  Allerhande naaldwerk.  Kontak: Marna du Toit Hiking Club:  3rd Saturday morning of the month.  Meet in front of NG Kerk at 07:00 Contact:  Dave Bunn: 058 256 1400 Klopse (Friendship Club) Laaste Maandagaand van de maand om 18:30 in die Methodiste saal. Kontak: Dons Kritzinger: 058 256 1179 Music Evening (Classic) :  1st Wednesday of the month at 18:30 at Nellie Hugo, The Ridge Contact: Nellie at 082 332 0913 Music Evening (Popular):  3rd Wednesday of the month at 18:30 at Trudy Clark, Markstraat suid Contact:  Trudy 058 256 1558 Quilters klub:   Kontak: Alae Grabe: 058 256 1192 Tennis & Squash  Wednesday afternoon, courts at Berg Street (Swartland) Contact: Ingrid Mousley: 058 256 1098   KERKE / CHURCHES   NG Kerk:                              Eredienste op Sondae 09:30 in kerkgebou in die Hoofstraat Vir ander aktiwiteite (Bybelstudies, ens) inligting by Kerkkantoor (Maandag  en Donderdagoggend, tel 058-256-1341, Lizette le Grange) Methodist Church:          Church building c/o Bester and Roos streets Worship services on 1st, 2nd and 4th Sundays at 10:30 Information: Bernie Platte, 058-256-1208 Anglican Church:              Worship on 3rd and 5th Sundays at 10:30 in Methodist Church Contact: Richard Koch, 058-256-1020 Various other Churches meet in Kgubetswana on Sundays. Contact Tshepong, 058-256-
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Our Vision: The Clarens Community Forum (CCF) was started in mid-2015 when it was decided that the five forums, serving the different interest groups within the village, should be given a platform to communicate with each other regarding issues in, and plans for, the village. The forums represented on the CCF are the Clarens Ratepayers Association (CRA), the Clarens Village Conservancy (CVC), the Clarens Tourism Forum (CTF), the Sector Policing Forum (SPF) and the Clarens Chamber of Commerce. There are two representatives of each forum that sit on the CCF. The CCF aims to : •Improve communications throughout the village •Be transparent in all its dealings •Facilitate cohesion between the forums for an holistic approach to the sustainability of Clarens •Ensure the longevity of Clarens as a tourist destination •Protect the interests of all who live, work and play in Clarens Visit the Clarens Community Forum facebook pag
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CLARENS TOURISM FORUM   NEW CLARENS VISITORS’ MAP As promised at the launch of the Clarens Visitors’ Map, Phase 2 is about to be launched in a bigger format. A2 Folded down to a convenient DL size containing much more information. At a glance you will see all of the attractions and activities on offer as well as the art route, business hub and medical facilities. Because of the bigger format, the lead page advertisements will be better displayed in slightly larger spaces. A photo competition is currently underway for a typical Clarens picture to feature on the front ‘flap’ with full credit to the photographer. Visit the CTF’s fb page http://www.facebook.com/Clarens.Tourism.Forum and Twitter @ClarensTourism to enter your picture with the #CLARENSMAP2016 caption. The back ‘flap’ will have a listing of all the emergency contact numbers, i.e. doctor, pharmacy, nursing services, fire, police, ambulance, etc. Also featured on the reverse side is an expanded map taking in the surrounding areas (our neighbours) and a full listing of CTF members with contact numbers. There still is a limited number of spaces available on the reverse side of the map. These spaces are 46mm(w) x 30mm(h) at the nominal cost of R400,00 per block. Detmar Ruhfus will assist with design if needed at R180,00 a pop. Contact him at designs@kamikazidirt.co.za The new map will be going to print during the 2nd half of November to have them ready for the December rush. Thereafter the map will be printed annually. So folks, get signed up with the CTF at a minimum of R100,00 / month paid up front for a period of 6 months which gives you a discount of 8% or 12 months with a discount of 12%. For your convenience we have attached membership applications forms.   BULK BROCHURE PRINT Again, an offer exclusive to all CTF members. Full colour DL size gloss print brochure leaflet, double sided, at the amazing cost of R370,00 for 1000 leaflets including VAT. The design costs are excluded. If you need assistance in this regard, please contact Detmar Ruhfus designs@kamikazidirt.co.za who will assist and quote you on design/layout for your brochure leaflet. The printing requirement for this amazing price is that the brochure leaflets be printed in batches of 12 which means 12 batches of 1000 brochure leaflets. This will also form part of a future project to be launched in 2016……. Watch this space! All you have to do to participate in this wonderful offer is to join the CTF! See details above and attachment for application forms. Contact persons: Ollie Esplin: 0825636242                                             Valerie Kneppert: 0798731318 Nic Prinsloo: 0832678391                                             Tammy Hancock: 082824
Salad vegetables are pitifully low in nutrition. ·          As the world population grows, we have a pressing need to eat better and farm better, and those of us trying to figure out how to do those things have pointed at lots of different foods as problematic. Almonds, for their water use. Corn, for the monoculture. Beef, for its greenhouse gases. In each of those cases, there's some truth in the finger-pointing, but none of them is a clear-cut villain. There's one food, though, that has almost nothing going for it. It occupies precious crop acreage, requires fossil fuels to be shipped, refrigerated, around the world, and adds nothing but crunch to the plate. It's salad, and here are three main reasons why we need to rethink it. Salad vegetables are pitifully low in nutrition. The biggest thing wrong with salads is lettuce, and the biggest thing wrong with lettuce is that it's a leafy-green waste of resources. In July, when I wrote a piece defending corn on the calories-per-acre metric, a number of people wrote to tell me I was ignoring nutrition. Which I was. Not because nutrition isn't important, but because we get all the nutrition we need in a fraction of our recommended daily calories, and filling in the rest of the day's food is a job for crops like corn. But if you think nutrition is the most important metric, don't direct your ire at corn. Turn instead to lettuce. One of the people I heard from about nutrition is organic consultant Charles Benbrook. He and colleague Donald Davis developed a nutrient quality index - a way to rate foods based on how much of 27 nutrients they contain per 100 calories. Four of the five lowest-ranking foods (by serving size) are salad ingredients: cucumbers, radishes, lettuce and celery. (The fifth is eggplant.) Those foods' nutritional profile can be partly explained by one simple fact: They're almost all water. Although water figures prominently in just about every vegetable (the sweet potato, one of the least watery, is 77 per cent), those four salad vegetables top the list at 95 to 97 per cent water. A head of iceberg lettuce has the same water content as a bottle of Evian (1-liter size: 96 per cent water, 4 per cent bottle) and is only marginally more nutritious. Take collard greens. They are 90 per cent water, which still sounds like a lot. But it means that, compared with lettuce, every kilo of collard greens contains about twice as much stuff that isn't water, which, of course, is where the nutrition lives. But you're also likely to eat much more of them, because you cook them. A large serving of lettuce feels like a bona fide vegetable, but when you sauté it (not that I'm recommending that), you'll see that two cups of romaine cooks down to a bite or two. The corollary to the nutrition problem is the expense problem. The makings of a green salad - say, a head of lettuce, a cucumber and a bunch of radishes - cost about $3 at my supermarket. For that, I could buy more than two kilos of broccoli, sweet potatoes or just about any frozen vegetable going, any of which would make for a much more nutritious side dish to my roast chicken. Lettuce is a vehicle to transport refrigerated water from farm to table. When we switch to vegetables that are twice as nutritious - like those collards or tomatoes or green beans - not only do we free up half the acres now growing lettuce, we cut back on the fossil fuels and other resources needed for transport and storage. Save the planet, skip the salad. Salad fools dieters into making bad choices. Lots of what passes for salad in restaurants is just the same as the rest of the calorie-dense diabolically palatable food that's making us fat, but with a few lettuce leaves tossed in. Next time you order a salad, engage in a little thought experiment: Picture the salad without the lettuce, cucumber and radish, which are nutritionally and calorically irrelevant. Is it a little pile of croutons and cheese, with a few carrot shavings and lots of ranch dressing? Call something "salad," and it immediately acquires what Pierre Chandon calls a "health halo." Chandon, professor of marketing at INSEAD, an international business school in Fontainebleau, France, says that once people have the idea it's good for them, they stop paying attention "to its actual nutritional content or, even worse, to its portion size." I asked Bret Thorn, columnist at Nation's Restaurant News and long-time observer of the restaurant industry, about salads. "Chefs are cognisant of what's going on in the psychology of diners," he said. "They're doing a kind of psychological health washing," not just with salads, but with labels like "fresh" and "natural," and foods that are "local" and "seasonal." "A chef is not a nutritionist, or public health advocate," Thorn points out. "They make food that customers want to buy." And we want to buy things that are fried or creamy or salty or sweet, or all of those things. Which doesn't mean that the right salad can't be a good choice for a nutritious meal. It just means that it's easy to get snookered. Salad has unfortunate repercussions in our food supply. Lettuce has a couple of No. 1 unenviable rankings in the food world. For starters, it's the top source of food waste, vegetable division, becoming more than 1 billion pounds of uneaten salad every year. But it's also the chief culprit for foodborne illnesses. According to the Centres for Disease Control, green leafies accounted for 22 per cent of all food-borne illnesses from 1998-2008. To be fair, "leafy vegetables," the CDC category, also includes cabbage, spinach and other kinds of greens, but the reason the category dominates is that the greens are often eaten raw. As in salad. None of this is to say that salad doesn't have a role in our food supply. I like salad, and there's been many a time a big bowl of salad on the dinner table has kept me from a second helping of lasagne. The salads we make at home aren't the same as the ones we buy in restaurants; according to the recipe app Yummly, its collection of lettuce-based salads average 398 calories per serving. An iceberg wedge, with radishes and bacon and blue-cheese dressing, is something I certainly have no plans to give up. But as we look for ways to rejigger our food supply to grow crops responsibly and feed people nutritiously, maybe we should stop thinking about salad as a wholesome staple, and start thinking about it as a resource-hungry luxury. Haspel writes about food and science and farms oysters on Cape Cod. On Twitter: @TamarHaspel. - Washington