The parade will travel through the community, with a stop at the Byron Memorial Library, and the final ceremony at the Branch. A reception will follow in the club room. All members, parade participants and the community are welcome to attend. The importance of a live ceremony honouring our Veterans and their sacrifices is considered paramount by the Legion. Inviting our London and Byron community friends helps build a future that recognizes our veterans who served and gave the ultimate sacrifice. The parade and ceremony embody the symbolism of the Legion and community leaders while paying homage to our Veterans. Everyone is welcome to attend at Byron – Springbank Branch 533, 1276 Commissioners Road West. RSVP by November 1 to Henry Klausnitzer, Parade Commander, by emailing klausni@london.ca or henryklausnitzer@gmail.com, or call 519-639-6323.
“All they want for Christmas is You” The corn husk doll making was done with a group of children from the museum’s Forest Friends: Forest School program. The MOA and LOLA Bees partner to offer the program, with funding by Nature London, London Environment Network and Nshwaasnangong Family Centre. To learn more about the program, visit archaeologymuseum.ca/forest-friends. Remembering Those Who Gave So Much The Royal Canadian Legion, Byron – Springbank Branch 533, invites you to their Remembrance Day Parade and Ceremony, taking place on Saturday, November 8, 2025, at 1 pm. Everyone is to arrive by 12:30 pm. Organizers ask that if you are laying a wreath, please ensure parade organizers have it before the parade. London Animal Care Centre • 121 Pine Valley Blvd, London www.accpets.ca • (519)685-1330 1 lb kidney beans 1 lb pinto beans 1 lb lima beans 6 – 8 large squash 2 kg frozen corn 6 large onions 2 lb vegetable stock powder 1 bag of vegetable flakes, dried 1 cup fresh sage 1 – 2 cups fresh parsley Directions This soup is prepared in and fills a 24-quart pot. London Animal Care Centre 121 Pine Valley Blvd. www.accpets.ca • (519) 685-1330 The Catty Shack 756 Windermere Rd. • (519) 432-4572 Dreaming of a Forever Home Adopt Today! Soak kidney, pinto and lima beans overnight in fresh water. Drain in the morning. Cover beans with fresh water; enough to allow free movement of beans, and cook for two hours. On second day, peel and chop onions. Cook onions in butter or oil until softened. Add to soup base. Slice squash in half, seed and brush with vegetable oil. Roast in oven cut side down on baking trays at 350° until tender; about 30-45 minutes. Peel cooked squash. Mash 1/4 to 1/3 of the squash. This will thicken the stock. Cube remainder of the squash and add to the cooking beans. Squash should be tender. dignitaries; 27 Squadron, Royal Canadian Air Cadets and NLCC Glorious, Navy League Cadets; the following community organizations: Byron Ashlar Lodge (Masons Canada), Knights of Columbus, Byron Optimist Club, Byron Scouts, and Guides; and the public who are welcome to attend as spectators. The parade will form up at 12:40 pm, at which time there will be an Inspection of the Guards at 12:45 pm and the March Off at 1 pm. December Cultural Cooking On September 26th, the Museum of Ontario Archeology (MOA) welcomed Elder Mary-Anne Kechego from Oneida Nation of the Thames, Turtle Clan, for a Harvest Teachings workshop. Elder Kechego started the day off with storytelling, corn husk doll making, and shared teachings around the three sisters – corn, squash and beans – and the harvest. The teachings were followed by a delicious traditional corn soup, three sister soup, similar to the recipe below, and fry bread. Three Sisters Soup (served at the Museum of Ontario Archaeology’s Native Harvest Festival and Pow Wow. Ingredients This year’s commemoration will include the London Fire Fighters Pipe Band (to be confirmed); an Air Cadet Colour Party; the Veteran and Legion marching parade;
Add 1/2 the vegetable stock powder; 1/2 bag of vegetable flakes, garlic powder and salt and pepper, making sure all are well mixed and dissolved. Continue to cook for another two hours. Squash should be tender. Add frozen corn, and bring soup to boiling. Taste and determin if more stock and vegetable flakes should be added. If more vegetable flakes are added, cook until flakes are tender. Lower temperature to keep soup hot, but not boiling. Add fresh safe, chopped and summer until ready to serve. Add parsley, chipped when soup is to be served. The MOA, is located at 1600 Attawandaron Road in London, on the ancestral territory of Indigenous peoples, who today include the Haudenosaunee, Anishinaabe, and Munsee-Delaware First Nations of this region, as well as the many Indigenous people who make London their home. The museum is dedicated to studying and sharing the human history and experience of living in the Great Lakes region of southwestern Ontario. Learn more at archaeologymuseum.ca. Recipe, cover photo and above photo courtesy of the MOA.
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