The Frontenac Arch Biosphere Network

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Friday, October 13, 2017

Stewards of the St. Lawrence 2017 Exhibit

April 29, 2017 to October 31, 2017

 Through partnerships with local conservation agencies and consultations with the Haudenosaunee and Anishinabe representatives, the ACHM is pleased to present the Stewards of the St. Lawrence 2017 Exhibit in the main hall. This family focused exhibit will highlight the importance of the river to the local and visiting communities and showcase it is a cultural, recreational and economic lifeline. Through this interactive exhibit the ACHM can share information regarding conservation and stewardship and help to leave a legacy for future generations.

St. Andrew's Beginning Recorder Class

September 5, 2017 - 10:00am to December 12, 2017 - 11:00am

St. Andrew's Presbyterian Church is offering adult group lessons in beginning recorder on Tuesday mornings at 10 am starting September 5, 2017. Contact the instructor, Dr. Lisa Szeker-Madden at 343-884-8436 Cost is $10 per student per lesson.

The Thousand Islands Playhouse Presents: The Birds And The Bees

September 22, 2017 - 8:00pm to October 15, 2017 - 2:30pm

Sarah, a turkey farmer, has just left her husband and moved back home with her mother, a beekeeper. They live across the road from Earl, a farmer who’s been keeping busy with a long list of ladies ever since his divorce. Things get interesting when Ben, an eager young grad student, arrives to study the declining bee population. This raucously funny new comedy tackles sex, love, science, family, and the artificial insemination of turkeys.

Cataraqui Trail - Opinicon Dinner Fundraiser

October 13, 2017 - 5:30pm to 9:00pm

Tickets are $80 which include a $30 charitable tax receipt.
Only 100 tickets are available for this great evening with an amazing dinner in the Opinicon Resort in beautiful Chaffey's Locks.
The menu has been set as follows:
Starter (choose one of):
-Garden Salad w/ tomato, cucmber, carrot , red onion & pea shoots with a mango vinagrette.
-Artisanal salad w/ poached pear, candied walnurspickled onion, heirloom tomato, sweet peppers & blue cheese in a maple balsamic.
Main Course (choose one of):
-English cut prime rib

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