Greetings Club Members!
What a busy and succesful previous month we have had. Canadian Outdoor Adventures was involved in the Bridal Trends Show hosted at the Trade and Convention center. We have made an excellent addition to our club with many more memberships coming in from the show. Welcome to all those who have recently signed up as a result. Let's spend this next month taking advantage of our local mountains. The Outdoor Club has many more events and excursions planned to appeal to all members. We are starting this month with a very exciting evening showshoe trek through the first and second growth forests of Mount Seymour. We will be stopping along the way to partake in a Swiss tradition, of enjoying the decadence of chocolate fondue along the way. Attention women of the club, this is your lucky month! Our All-Women's Adventures division is hosting a three week, three introductory lessons to snowboarding up Cypress Mountain. An invitation to register is being extended to women of the Outdoor Club. It's a great opportunity to meet other active women in Greater Vancouver. Spend the night snowboarding and enjoy a pleasant social time afterwards, munching on delicious nachos, and winningprizes from our sponsors. On February 16th, we will be hosting a member night out at the Black Bear Public House in Lynn Valley. It will be a great night of socializing and meeting other club members. Come and enjoy dinner and drinks with friends. We have many more events planned for the Club. Keep your eyes peeled for the March newsletter, as we have many more exciting trips planned. Look forward to indoor rock climbing, zip trekking, zip lining, and skiing/snowboarding in the next month's newsletter. Don't forget to check the website for updated information regarding upcoming events. For more details, visit the website at www.CANoutdoor.ca Please remember to contact me if you would like us to develop a specific event or excursion that you are interested in. Jodie McMahon 
Fondue originated in Switzerland. Eating the melted-cheese dish of fondue became a Swiss tradition. By way of returning soldiers and travelers from World War I, Swiss cheese fondue began showing up on menus at many of New York's finest restaurants and on tables of the average citizen. Then, in 1956 famed chef Konrad Egli of New York's Chalet Swiss restaurant introduced Fondue Bourguignonne, the fondue method of cooking meat cubes inhot oil. Suddenly, cooking cheeses and meats fondue-style - in a communal pot - became the vogue. Its popularity was further boosted by the publicity-driven debut of a chocolate fondue at the Swiss Chalet in 1964. A popular Swiss custom associated with fondue, the forfeit, involves a group of people congregating around a fondue pot and taking turns dipping their bread. "If a woman drops a cube a bread into the fondue, she has to kiss all the men; if a man drops the bread cube, he has to buy a bottle of wine. If the person drops a cube of bread for the second time, he or she must host the next fondue part," according to Hamlyn Press,publishers of The Fondue Cookbook. http://www.meltingpot.com/Documents/aboutus/
Expert_History_of_Fondue.pdf
"The Melting Pot: A Fondue Restaurant" | 
