Active Adults 55+

The membership year runs January 1 to December 31. The annual membership can be purchased during the following periods, at the flat rates:

$25 per person from December 8, 2020 - December 31, 2021

Please note that some activities have minimal participation fees.

If you wish to become a member or have additional questions, visit the Burnside Agriplex, 357 McCarthy Road office, Monday through Friday from 8:30am - 12 and 1pm - 4:30 pm or call 519-271-4310. 

President, Russ Diamond
Vice President, Don Brubacher
Secretary, Denny Miller
Treasurer, Howard Famme
Directors, Ray Dietrich, Grant Hernden, Walter Hinsperger, Trudy Jonkman, Trudy Patterson
Program Manager, Brad Hernden

To get in touch with one of our board members, please call 519-271-4310.

Committee Meeting Schedule

To be confirmed. 

All meetings are held at the Stratford Burnside Agriplex.

We're thrilled to announce that starting this Monday, we will add Low Impact Fitness to our list of activities hosted at the Agriplex. The session times here forward will be Mondays, 11:15 - 12pm. 

Participants will be lead you through a fun group exercise program, activating the body with gentle movement and music. The activity includes use of chairs, walking, and rubber bands. Come enjoy an atmosphere that celebrates individual strengths and abilities.

• Face coverings are not required while participating in exercise however, physical distancing is required at all times during activity.
• Face coverings are required indoors when outside of activity room.

Anyone wishing to participate must reserve spot in the activity. You must be a member of SLAAA to participate.

How to Reserve a Spot
You can register on our Recreation Reservation System, or by calling 519-271-4310 during regular business hours. 

March 16, 2021 - SLAAA Adds Carpet Bowling to Weekly Activities at Agriplex, starting Thursday, March 18

If you're looking for another reason to get out of the house and have some fun/laughs, our team is excited to announce that Carpet Bowling will return to our list of activities hosted at the Agriplex on Thursday afternoons, starting on March 18. The session time on Thursdays will be 1:30 - 2:30pm, and 2 courts will be made available. Anyone wishing to play must reserve a court on behalf of their foursome, and all players must be current SLAAA members to participate. See below for more details. 

The Carpet Bowling COVID-19 protocols are listed below, and are included in the registration process. 

How to Pay your 2021 SLAAA General Membership 

1. Log into your online recreation registration account.
2. Once logged in, you'll be on the the My Info tab (highlighted in blue), and you'll see a list of family member names. Click on the member you want to purchase a membership for. 
3. Once you've chosen a family member to assign a membership to, you'll notice "Buy Membership" in the upper right corner. Click on that button.
4. You'll see the SLAAA logo with "2021 Active Adults Annual" as a title. Click on "Buy Now". 
5. You'll be asked some questions related to medical, emergency contact and phone number. You may answer those if you choose. Click "Proceed" when finished. 
6. You will be directed to the shopping cart to pay your activity dues with a credit card.  

We prefer if you try to pay for your membership online. However, if you're not comfortable in doing this, please call Barb at 519-271-4310 and she would be pleased to take your registration and payment over the phone. 

How to Reserve a Court
As of Saturday morning at 9am, you can register on our Recreation Reservation System for the next week's list of available activities. Only one (1) person in your playing group should complete the reservation, and you must indicate at the time of reservation, who will join you.

Carpet Bowling COVID-19 Protocols

The City of Stratford has developed COVID-19 Return-to-Activity protocols for Carpet Bowling, in-line with the current regulations and guidelines from the Ontario Public Health Authorities.

1. Maximum Participants per Court Reservation: 4
2. Grouping: Playing with individuals in social circle preferred
3. Cost: SLAAA membership
4. Physical Distancing: Required (2m or 6 feet between individuals)
5. Face Coverings: Required
6. Health Screening: Required to be completed at Front Desk
7. Entries/Exits: Enter Agriplex main doors, exit Agriplex Market Room doors. 
8. Onset of Illness: Individual must be isolated to Health Room or exit facility immediately
9. Drop-in/Spectating: Not permitted
10. Washrooms/Change rooms: Main lobby washrooms
11. Personal Items/Hand Sanitization: Frequent hand washing required
12. Use of Equipment: Participants to use from program supply
13. Sanitization of Equipment: Participants to do so before, during and after use
14. Activity Waiver: Required to be signed by participants

Additional Notes

1. Food is not permitted within the activity space
2. Face coverings securely fastened from nose to chin required at all times when entering the facility, and when within the activity space

1. Do not attend the facility if you are unwell or sick
2. Help stop the spread of germs by washing your hands properly and frequently, cough into your sleeve, and sanitize your hands before entering and upon leaving the facility
3. Maintain physical distancing from any staff or person not within your social bubble
4. Wear a face covering upon arrival and when indoors (some exceptions may apply during the activity)
5. Read Screening Questions
6. Sign-in at Office Reception

• Maximum of 4 persons are allowed in the activity room during the reservation.
• Only one person in your play group should make a reservation. 
• An individual may play up to 1 time per day, unless the room has not been booked in other time slots on the same day. An individual may play a second time on the same day if there are available time slots after the first reservation, and the reservation is made the day of.
• Face coverings are required when within this activity space.
• Reserve Now

• Only one person in your play group should make a reservation.
• While you go through the reservation process, you will be asked to provide the names of players joining you in the activity room during the reservation.

• Face coverings are required when within this activity space.
• Reserve now

• Maximum of 4 persons are allowed in the activity room during the reservation.
• Only one person in your play group should make a reservation. 
• Face coverings are required when within this activity space.
• Reserve now

• Face coverings are not required while participating in exercise however, physical distancing is required at all times during activity.
• Face coverings are required indoors when outside of activity room.

• Face coverings are not required while participating in exercise however, physical distancing is required at all times during activity.
• Face coverings are required indoors when outside of activity room.
• Reserve now

Participants will be lead you through a fun group exercise program, activating the body with gentle movement and music. The activity includes use of chairs, walking, and rubber bands. Come enjoy an atmosphere that celebrates individual strengths and abilities.

• Face coverings are not required while participating in exercise however, physical distancing is required at all times during activity.
• Face coverings are required indoors when outside of activity room.
• Reserve now

COVID-19 Return-to-Activity Protocols are in effect. Two shuffleboard courts will be offered per reservation section, and a maximum of 8 people are allowed in the activity space during the reservation.

• Only one person in your play group should make a reservation.
• While you go through the reservation process, you will be asked to provide the names of players joining you in the activity room during the reservation.

• Face coverings are required when within this activity space.
• Reserve now

• Maximum of 4 persons are allowed in the activity room during the reservation.
• Only one person in your play group should make a reservation. 
• Face coverings are required when within this activity space.
• Reserve now

Click to view our current list of day trips. 

For information on how to attend and/or register for programs, please click here. 

Payment Options 

Refunds 

A full refund will be issued upon:

1. A trip being cancelled;
2. An illness of a passenger, having notified the registration office prior to the trip, and the office being able to fill the vacant seat.

Hot and Sour soup is one of the ultimate winter comfort foods. For some reason a bowl of this when you’re down or its cold out is pretty much perfect. It sorta just feels…. right.   

I don’t know how to explain it but the mix of ginger, sour, spicy, mushroomy depth and rich but light nourishment is a really ideal thing to knock out in the late afternoon when you’re feeling like something potent but homey for dinner.

Also, it’s the first thing that comes to mind any time I see a box of corn starch.  

Tools:

• Pot 

• Bowl for rehydrating mushrooms

• Strainer for chili oil

• Whisk

Ingredients:

• 10 cups chicken broth / vegetable broth

• 1 cup dry black fungus mushrooms

• ¼ cup dry seaweed (optional but I like it)

• 1 cup fresh shiitake mushrooms or oyster mushrooms

• 1 can bamboo shoots

• 1/2 cup rice vinegar or cane vinegar

• 1/4 cup soy sauce

• 2 tbsp minced ginger

• 1 teaspoon chili garlic sauce or hot sauce

• 1/4 cup cornstarch, dissolved in ½ cup of the broth

• 2 large eggs, whisked

• 8 ounces firm or medium-firm tofu

• 4 green onions

• 1 teaspoon toasted sesame oil

• 1 tbsp chili oil (puree 1 tbsp hot chili into ½ cup oil, simmer then strain)

• 1 tbsp white pepper

• Bean sprouts (optional)

• Salt to taste

Method:

• Submerge any dry ingredients like mushrooms or seaweed in water to cover and rehydrate

• Let sit 10 mins and proceed with recipe

• Combine broth (except 1/2 cup), ginger, garlic chili sauce and vinegar in pot and bring to simmer

• Make corn starch slurry with remaining broth and slowly combine with broth

• Add soy sauce, sesame oil, white pepper and bring to simmer to allow to thicken

• Dice tofu to ¼ inch size

• Drain mushrooms and slice thin

• Add bamboo shoots, tofu and mushrooms

• Bring back to simmer

• Cook 20 mins

• Add bean sprouts if using

• Check seasoning

• Top with thin sliced green onions and chili oil 

Light, buttery, classic dinner rolls

Difficulty - Easy / Medium

This quick, enriched bread is a great comfort food. About an hour and a half start to finish, it only requires about 15 minutes of active work and is really eye catching, especially if presented in a cast iron pan. Scale this down if you're cooking for fewer, and feel free to make the dough into different shapes or bake them spaced out on a baking sheet, they make great sandwich and burger buns.

Ingredients:

An easy crowd pleaser
Difficulty - Easy
Meatloaf. It creates a sense of awe and wonder when you say the word.... Just kidding. But it IS awesome, easy, and a great quick to prep meal. Plus the leftovers aren't so bad either! Don’t worry if you don't have all the spices on hand, you can substitute savory for oregano, general Italian spice for all spices etc. There's nothing super crucial, so use your imagination or stick to the script if you want to!

NOTE: after cooking, there will be a large amount of liquid left over that can be made into a thickened sauce - don't throw it out!

Tools:

• Toaster
• Knife and cutting board
• Bread pan (standard small loaf)
• Oven
• Food processor (optional)
• Stand mixer (optional)
• Tin foil

Ingredients:

• 2 lb lean ground beef or 2.5 lb medium
• ground beef
• 1 T oil
• 2 large onions
• 2 cloves garlic, or one teaspoon garlic
• powder
• 3 slices bread
• 2 eggs
• 1 T worcestershire or maggi
• 2 T sugar
• 1/4 can tomatoes (7.5 oz, or ⅔ cup)
• ½ cup milk
• 1 T ground pepper
• 1 T oregano
• 1 t chilli flakes
• 1 T smoked paprika
• 1 T salt
• 1 T oil

Method:

• Mince onion and add to pan with oil. Cook on medium until translucent.
• Toast bread
• Let bread and onions cool, preheat oven to 375
• Chop and smash bread, or pulse in food processor
• Add bread crumbs and onions to bowl or stand mixer with paddle if using
• Beat eggs and add to mix
• Mince and add garlic, milk, worcestershire, tomatoes, spices, pepper, sugar and salt
• Mix aggressively until a paste is formed
• Add beef
• Mix aggressively to attain a uniform mixture
• Add to pan, forming into loaf
• Wrap with foil and place in oven
• Cook until internal temp of 155 is reached
• Pull out and rest, allowing to cool slightly to prevent crumbling
• Pour off liquid and reserve

Mayonnaise - Basic
Super quick and easy utility mayo, easy to modify
Difficulty - Easy

If you have mayo you have a sandwich. You also have dips. You also have salad dressing. It’s a pretty magic transformation of simple ingredients into something essential in the home kitchen.

NOTE: this basic version will take a ton of different modifiers. Roast garlic, smoked paprika, lime zest, black pepper and onion, tarragon, saffron… the list is endless.

Tools:

• Blender or food processor or immersion blender
• Bowl

Ingredients:

• 1 whole egg
• 2 t salt
• 1.5 t sugar
• 1 t black pepper
• 1 t mustard
• 2 T vinegar
• 1.5 cups oil

Method:

• Add egg to mixer or bowl, depending on what you're using
• Add all ingredients except oil
• Begin blending
• Slowly drizzle in oil into centre of mixer or into the “eye” of the immersion blender, etc - use dripper if you
• have problems *see note below
• Add oil slowly until mixture becomes close to solid, mixture will pale as the emulsion sets up
• Stop when desired consistency is set
• Season to taste

* Building a stable emulsion is a skill based on patience and timing, but there are ways to make it painless even if you’re a novice. An easy way to control your speed is to make a tiny nick or hole in the bottom of a plastic container like a yoghurt or sour cream container, and hold it above your blender then pour your oil into that. If you have wrist problems or a hard time with controlling the speed of the dripping, this really helps.

Vinaigrette - Basic
Super fast and easy salad dressing or finishing sauce for pasta etc
Difficulty - Easy

This is less a recipe and more of a proportion. Modifications are key here and this super basic recipe is really a template - the idea is to keep the ratio the same, or adjust it to taste according to what you like.

The golden ratio is 3:1 fat to acid, and this ratio is expressed in the recipe below.

NOTE: this basic version will take a ton of different modifiers. Acids include lemon juice, lime juice, all types of vinegar, reduced wine, etc etc. Oils can be changed and blended to use what you have on hand - combine neutral vegetable oil with any combination of other lipids like sesame oil, bacon fat, olive oil, grapeseed oil, duck fat, brown butter, etc etc.

If you want to swap in a modifier, add it in and subtract from the category you’re adding to. Want to add some olive oil? Go for it, but stick, approximately, to the 3:1 ratio.

Different acids “taste” differently - you’ll find that a 3:1 ratio of lime juice to grapeseed oil tastes substantially more acidic than the same ratio of red wine vinegar to olive oil. This ratio is a great starting point but adjust according to your own taste buds.

Tools:

• Blender or food processor or immersion blender

Ingredients:

• 3 cups oil
• 1 cup red wine vinegar
• 1 T salt
• 2 t sugar
• 1 T black pepper

Method:

• Combine ingredients and shake vigorously, blend, etc.

Quick Pickles - Basic
A standard brine for fast and easy preservations to be stored in the fridge
Difficulty - Easy

Fridge pickles are fast and easy to make, and give you the ability to save an “overage” of veg for a rainy day. These will keep almost indefinitely in the fridge, hence the name. Adjust your technique based on the vegetable to be pickled - IE if pickling carrots, add them to the boiling brine for a short time. If pickling cucumber or peppers, both softer vegetables, boil the brine and simply pour over top of the vegetable to be pickled.

This brine is based on a 2:1 ratio of water to acid.

NOTE: add extra aromatics or change the included ones based on where you want to take your flavors - really good combos are cumin with a touch of cinnamon, dill and garlic, coriander seed and chilli pepper, etc.

Tools:

• Pot
• Heat proof container to pickle in
• Knife
• Cutting board

Ingredients:

• 2 cup white vinegar
• 4 cups water
• 4 T salt
• 2 T sugar
• 1 T black pepper
• 2 bay leaves
• 1 clove garlic

Method:

• Bring all ingredients to a boil
• Add ingredient to be pickled, or pour boiling brine over ingredient
• Let cool to room temperature
• Place in fridge
• Consume when cool - best after 2-3 days