Let's start with a few announcements:

1. Friday February 5th we're catering the Food Justice Unconference.
2. February 11th our meal will be a collaboration with First Nations.
3. There's no meal during reading week (February 18th)
4. There's an EXTRA meal Friday February 26th! That's right, we'll be serving two days in a row!

And now here are the recipes and some photos from this week's meal. Thanks to both our photographers this week (Katherine for the first and Jono for the rest), and also to our meal leads Jason and Ian for these awesome recipes!

CURRIED LENTILS
Serving size: 4

• 1 medium onion
• 1 Tbsp vegetable broth
• 2 cloves garlic, minced
• 1 tsp ginger
• ½ tsp turmeric
• ½ tsp salt
• 1 cup diced tomatoes
• ½ cup chickpeaks, dried, soaked overnight
• ½ cup beans, dried, soaked overnight
• 1cup lentils
• 1 ½ cups broth
• 1 cup leafy greens

1. Sauté onion in oil for 3 minutes.
2. Add garlic, ginger, turmeric, salt, tomatoes, broth, and lentils.
3. Simmer, covered, until lentils are cooked.
4. Add 1 cup greens, simmer again for 2 more minutes.

ROASTED RUTABAGA

(to be honest, some of ours were griddled and not roasted)

Serving Size: 1

• 1/3 rutabaga
• 1 tbsp extra virgin olive oil
• 1 tbsp coconut oil to coat the baking sheet
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Old Bay seasoning, cajun seasoning, or other mixed seasoning

1. Preheat oven to 425 F. In a bowl, mix all the ingredients except 1 tbsp of coconut oil.
2. Use a food processor to slice the rutabaga into small chip slices.
3. On a very large sheet pan, coat it with that remaining 1 tbsp coconut oil and spread the seasoned strips out in a single layer.
4. Put into the oven to bake for about 30 minutes, stiring/turning every 10 minutes.
5. After when done, add the mixed ingredients on top of the chips, and stir the chips.

BEET & CIDER SOUP
(Beware of dying yourself and your kitchen red)

Servings: 6 servings

• 3 tsp (10 mL) coconut oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 potato, peeled and cubed
• 4 cups (1 L) chopped beets (4 large)
• 3 1/4 cups vegetable stock
• 3/4 cups apple cider
• 2 tsp (10 mL) curry paste, ground ginger, or cumin.
• salt/pepper

1. In saucepan, heat oil over medium heat. Add onions, garlic, potato and your choice of seasoning. Cook, stirring often, for 5 minutes or until onions are softened.
2. Add beets and stock; bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes.
3. Puree soup until smooth. If desired, thin with more water, stock or milk. Season with salt and pepper to taste.

MAPLE-CARROT SPICE CAKE
Servings: 15

• 1/2 cup soy milk, at room temperature
• 1/2 tsp apple cider vinegar
• 1 1/3 cups all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg, spices
• scant 1/2 cup maple syrup (use dark amber, grade A syrup)
• 1/4 cup canola or soybean oil
• ½ cup grated carrot
• 2 tbsp + 1 tsp (35ml) brown sugar
• 1 tsp vanilla extract
• Icing sugar to dust, or icing to glaze

1. Preheat oven to 350F. Whisk together soy milk and vinegar. Cover and let stand at room temperature for 10 mins to allow milk to curdle.
2. Sift together the flour, baking powder, baking soda, salt and nutemg into a large bowl. Whisk together oil, maple syrup, vanilla and brown sugar into the soy milk mixture.
3. Make a well in the dry ingredients and whisk in the wet ingredients in two batches. Whisk just until no large lumps remain, a few small lumps are okay. Do not overmix.
4. Pour into pans, and bake at 350F for 20-22 minutes, until a skewer inserted in the middle comes out clean. Cool completely on a wire rack before frosting.

With lots of Yam! love,

Giovannayam

Thanks so much to everyone who came out this week! Your donations really helped. We were able to make ~$350 to donate to relief work in Haiti (through Partners in Health).

Missed it? You can still help out by donating here: www.standwithhaiti.org

Here are the recipes (thanks to Anny & Michelle)!

CHICKPEA AND LEEK SOUP
Yield: 6

• 12 ounces chickpeas, soaked overnight in water
• 1 medium potato, peeled
• 2 leek, finely, sliced
• 1 tablespoon olive oil
• 2 cloves of garlic, finely, sliced
• salt
• freshly ground pepper
• 850 millilitres chicken or vegetable stock
• extra virgin olive oil
• 25mL soy milk

1. Rinse the soaked chickpeas, cover with water, and cook with the potato until tender.
2. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
3. Warm a thick-bottomed pan, and add the tablespoon of oil. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet.
4. Add the drained chickpeas and potato and cook for 1 minute. Add about two-thirds of the stock, the soy milk and simmer for 15 minutes.
5. Purée half the soup in a food processor and leave the other half chunky this gives a lovely smooth comforting feel but also keeps a bit of texture.
6. Now add enough of the remaining stock to achieve the consistency you like. Check for seasoning.

ROOT VEGETABLE SHEPHERD'S PIE
Yield: 4 to 6 servings
Time: 1 hr total, 45 mins active

• 2 medium russet potatoes, peeled and cut into large dice
• 1 medium sweet potato, peeled and cut into large dice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 10 ounces cremini mushrooms, cleaned, stemmed, and quartered
• 1/2 medium yellow onion, medium dice
• 2 medium carrots, medium dice
• 1/2 medium celery root, medium dice
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 cups mushroom broth
• 2 tablespoons soy sauce
• 3 tablespoons water
• 1 tablespoon all-purpose flour
• 1/2 cup frozen peas

1. Heat the broiler to low and arrange a rack in the upper third of the oven. Line a baking sheet with aluminum foil; set aside.
2. Place russet and sweet potatoes in a large pot of heavily salted water and bring to a boil over high heat. Simmer until just tender when pierced with a knife, about 5 minutes. Drain, then return potatoes to the pot. Mash coarsely; add salt, and pepper; and stir until just combined. Set aside.
3. Heat olive oil in a large frying pan over medium heat until shimmering. Add mushrooms and cook, stirring rarely, until browned, about 6 minutes. Add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until onion just begins to soften, about 3 minutes.
4. Add carrots, celery root, tomato paste, and thyme and stir to coat vegetables. Add mushroom broth and soy sauce and stir until incorporated. Bring to a simmer, stirring occasionally, and cook until vegetables are just tender when pierced with a knife, about 10 minutes.
5. Meanwhile, combine water and flour in a small bowl and stir until smooth. When vegetables are ready, add flour mixture, stir to combine, bring to a boil, and cook until sauce has thickened, about 1 minute. Season to taste with salt and freshly ground black pepper. Stir in frozen peas.
6. Transfer mixture to a 7-by-11-inch baking dish (or a 3-quart baking dish) and spread reserved mashed potato mixture over top. Place on the prepared baking sheet and broil until the top starts to brown, about 5 minutes. Let cool 5 to 10 minutes before serving.

VANILLA CUPCAKES
Yield: 12 cupcakes

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• ¾ cup granulated sugar
• 1/3 cup canola oil
• 2 ¼ teaspoon vanilla extract
• 1 ¼ cup all-purpose flour
• 2 tablespoons corn starch
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat oven to 350 Fahrenheit degrees and grease the muffin pan with some oil.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, corn starch, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain.
3. Pour into pan, filling three-quarters of the way. Bake 20 to 22 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely before frosting.

VEGAN BUTTERCREAM ICING

• ½ cup nonhydrogenated shortening
• ½ cup nonhydrogenated margarine
• 3 ½ cups confectioners’ sugar
• 1 ½ teaspoons vanilla extract
• ¼ cup plain soy milk

1. Beat the shortening and margarine together until well combined and fluffy.
2. Add the sugar and beat for about 3 more minutes.
3. Add the vanilla and soy milk; beat for another 5 to 7 minutes until fluffy.

Thanks as always to Jono for the photos (and also to Laura for hand modeling)

--Giovannayam.

Recipes from December 3rd and January 14th

Hello folks! I know some of you have been itching to make the past few meals at home and we've been letting you down by not letting you in on our secrets. But no longer! Well, I've at least got two of the past three meals. January 7th will come soon.

December 3rd (thanks to Hannah!)

ROASTED BUTTERNUT SQUASH SOUP

(recipe adapted from culinate.com)

Serves 4 – 6

• 3 tbsp canola oil +a little extra to bake squash
• 3 cups chopped onions
• 2 to 4 tsp cup curry powder
• 2 small/medium butternut squash
• 2 tart apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 cups apple juice
• salt + pepper

1. Preheat oven to 400 degrees. Cover a large baking sheet with foil. Pour a tablespoon or two of oil over the foil to create a thin film. Cut the butternut squash in half, scoop out the seeds, and place each half on the oiled foil, flesh-side down. Bake squash until tender, 45 to 55 minutes.
2. While the squash is cooking, prepare the rest of the ingredients. In a large stockpot, heat the oil. Add chopped onions and curry powder and cook over low-to-medium heat for about 10 minutes, until the onions begin to soften. Add chopped apples and cook another 5 minutes, giving the contents of the pot an occasional stir. Add broth and apple juice to the pot and bring to a boil. Reduce heat and simmer.
3. Once the squash is tender, remove it from the oven and let cool; when cool enough to handle, scoop the flesh out with a large spoon and add it to the simmering soup pot. Cook for several minutes, checking to make sure that the apples and squash are tender.
4. Turn off the heat under the pot, and with an immersion blender, a food processor, or a regular blender, purée the soup until smooth. (If using a food processor or ordinary blender, be sure to only fill the container half full, to avoid burning yourself.)
5. Season to taste with salt and pepper and return to simmer if the soup has cooled.

ORANGE MAPLE ROASTED FENNEL, COUSCOUS, AND CHICKPEAS

1. Thinly slice fennel bulbs, then toss with oil and salt.
2. Spread the fennel in a single layer on a baking sheet and roast at 425 for about 20-30 minutes or until the fennel has caramelized a little bit.
3. Mix with couscous, chickpeas, some chopped fennel fronds, and this dressing, courtesy of theppk.com:
• 1/4 cup extra virgin olive oil
• 2 tbsp maple syrup
• 3 tbsp orange juice
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 2 tsp grated fresh ginger
• ½ tsp cinnamon
• ¼ tsp nutmeg
• salt to taste
Whisk everything together!

PURPLE CABBAGE SALAD WITH CURRANTS, CARROTS, AND ALMONDS
(recipe courtesy of veganyumyum.com)

Serves 4-6

• 1 small head purple cabbage, shredded
• 4 carrots, shredded
• sliced or slivered almonds
• dried currants or raisins
• (dressing):
• 1 tbsp balsamic vinegar
• 2 tbsp seasoned rice vinegar (or plain?)
• 1 tbsp water
• ¼ tsp salt
• 1 tsp maple syrup
• 2 tbsp canola oil

1. Shred cabbage and carrots.
2. Mix with almonds and currants.
3. Whisk the dressing ingredients together and add that too.

GINGERBREAD COOKIES

(recipe from theppk.com)

makes about 16 cookies

• 1/3 cup canola oil
• ¾ cup sugar
• ¼ cup molasses
• ¼ cup plain soymilk
• 2 cups all purpose flour (we used half AP flour and half whole wheat pastry flour)
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp nutmeg
• ½ tsp cloves
• ½ tsp cinnamon
• 1 ½ tsp ground ginger

1. In a large bowl beat together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won't really blend with the oil but that's ok.
2. In a sepearte bowl, sift together all the other ingredients.
3. Add the dry ingredients to the wet in batches. Mix together with a firm spoon or spatula until well combined. You should have a pretty stiff dough. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. (If you chill longer than an hour you may want to let it sit for 10 minutes to loosen up a bit before proceeding).
4. Preheat oven to 350 F. Lightly grease your cookie sheets.
5. On a floured surface roll you dough out to a little less than 1/4 inch thick. You can do this in 2 batches if you don't have the space. Cut out your shapes with your cookie cutters and gently place on cookie sheets (if you are using them to decorate with remember to cut a hole with a straw or something before baking). Bake for 8 minutes.
6. Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.
7. For the icing: mix small amount of water with confectioners sugar until you get a consistency a little thicker than toothpaste. Add food coloring!

January 14th (thanks to Kate & Mike!)

COCONUT CHICKPEA CURRY

6-8 servings

• 4-6 cups of chick peas
• 2 onions
• 3 cloves of garlic
• 4 tomatoes (roma or 1 can or crushed)
• 2 tsp of cumin, salt, and tumeric *
• 1 tsp of paprika and garam masala
• 1 tbsp of mild patak curry paste (found in most grocery stores) *
• 1 cans of coconut milk
• 2 cups of mushrooms (or other desired vegetables, potatoes work well)

* add more cumin, tumeric and patak paste to taste

1. Soak the chickpeas overnight.
2. Boil the chickpeas for 1 hour, and drain.
3. Meanwhile chop onions, garlic, mushrooms.
4. Sautee onions and garlic until translucent. Add mushrooms and sauté until soft.
5. Add tomatoes, simmer for 5 minutes.
6. Add chickpeas, turmeric, paprika, patak paste, coconut milk, salt and let boil for 20 minutes?
7. Add garam masala, and cumin in the end. Adjust flavors if needed.

SPICY SESAME POTATOES

6-8 servings

• 3 large potatoes cubed or cut into wedges (sweet potatoes or Yukon)
• 1- tbsp of paprika
• 1- tbsp of chili powder
• Salt and pepper to taste
• 2 tablespoons of sesame seeds
• 2- tbsp of oil or enough to coat

1. Pre heat oven to 426.
2. Toss potatoes in spices, oil and sesame seeds. Lay flat on baking sheet.
3. Cook for 15 min. Then flip and cook for another 15 min.

GARLIC LIME SLAW
makes 6-8 servings

• 1 ½ cups of shredded green or red cabbage
• 1 cup of shredded carrots
• 1 cup of sprouts
• ¼ a cup of thinly sliced fresh mint

Dressing:

• 1/4c of lime juice
• 2 tbs of brown sugar, or maple syrup
• ½ teaspoon of salt
• 1tbs of olive oil
• 2 garlic cloves minced
• 1 small fresh chile minced
• 1 tbs of grated peeled gineger root

1. Whisk together lime juice, sugar and salt.
2. In a small skillet on medium high heat the oil and cook the garlic chilies and ginger until sizzling and fragrant (1 min).
3. Whisk into the lime juice.
4. Let sit about 20 min before dressing.

DOUBLE CHOCOLATE COOKIES
makes 18 cookies

• 3/4 cup canola oil
• 2 cups sugar
• 2 teaspoons vanilla
• 1 tablespoon flax seed, plus
• 1 teaspoon flax seed
• 1/2 cup soymilk
• 2 cups flour
• 3/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semisweet vegan chocolate chips (obviously, vegan chocolate chips if you want these to be vegan)

1. Preheat oven to 350°F.
2. Grind flax seeds in a blender until they become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.
3. In a large bowl, sift together cocoa, flour, baking soda and salt.
4. Cream the sugar and oil in a separate large bowl.
5. Add the flax/soy milk mixture and mix well.
6. Stir in the vanilla.
7. Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
8. Mix in the chocolate chips.
9. Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter.
10. Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes.
11. Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.

A big thanks for Jono for the photos.

--Giovannayam.

2009 In Review: Yes We Yam!

Hello my succulent spuds,

With our first general meeting of the year coming up this Friday, I think it's high time we take a look back on the deliciousness that was 2009 at the Hot Yam! There was....

Delicious Food!

From gnocchi to parathas to a smorgasbord of soups, 2009 saw a constant stream of tastiness flow out of the Hot Yam! kitchen. We served all year long in 2009, allowing us to take full advantage of Ontario's phenomenal agricultural bounty and our local farmer's markets.

With food safety in mind, our volunteers nevertheless shed blood, sweat, and tears (of joy!) while sharing their recipes, their skills, and their love of all things sustainable.... serving up thousands of memorable meals in the process. Go team!

They say that smell is the sense closest linked to memory.... but until they invent scratch-and-sniff computer monitors, here are some pictures instead. Thanks to our fantastic photographers, especially Jono “Yamlicious” Lung, for capturing our culinary creations.

Delicious Press!

With food this good, the 'Yam! managed to score some very positive media attention in 2009. We have so much gratitude for all the reporters, reviewers, and media outlets who stopped by our humble eatery – you rock! Aside from the warm, fuzzy feelings they gave us, your articles and reviews have helped spread the word about our mandate, our practices, and our vision. Here's to more good news in 2010!

Here are some links to 'Yam-lated stories from the last year:

Steven Davey's Review in NOW Magazine from late August. Still giddy!

More Love from NOW Magazine: Top 10 Restros of 2009, best lunch under $5, and a mini review!

The Varsity: Living Arts, Nov 9, 2009 - Eating Vegan at The Hot Yam!

The 'Yam often came up when the Varsity discussed campus food, like in these four articles.

The Bulletin, March 10, 2009 - Student-run vegan eatery popular lunch option.

Delicious Events!

EatLocal! - The Hot Yam!'s annual local-food extravaganza brought together students, a farmer's market, free local eats, awesome merchants, and a lot of other community folks. This was one of three events associated with World Food Week in October, sponsored by Hart House.

Home Is Where the Fork Is – New College has exhibited an ongoing commitment to food issues, and collaborated with the 'Yam! in October to put together a fantastic food event. We served up 8 wicked dishes featuring a plethora of local autumn ingredients, and even demonstrated how to make our much-lusted-over vegan chocolate pudding. This was another World Food Week event.

Food4Health Student Unconference – The goal of this event was to inject some energy and excitement into both existing and soon-to-be-existing campus food initiatives. From bees to food maps to gardens and beyond, 'Yams not only participated at all levels but also catered the lunch. Watch for a similar get-together in early February, 2010. This was our last World Food Week event - phew!

ISC Cafe – From August 31st to September 4th the HotYam! was busy serving up amazing food every day at the International Students Centre. It was our way of welcoming back the school year with open arms, and full stomachs.

DisOrientation – We pushed our free wares outside of the UTSU building as part of their post-Orientation event-fest.

Earthcycle – The 'Yam provided some good eats at UofT's big, rocking environment week in September. Because nothing ruins a good meal quite like climate change.

PowerShift Canada 2009 – In October, masses of young people converged in Ottawa to demand immediate and sweeping government action on climate change. Not only were 'Yams part of the action, but Kira and Indra also led an engaging workshop for the participants entitled “The Decorporatization of Campus Food”. You tell 'em!

Delicious Developments....

Identify 'N Impact Youth Award – We were truly honoured to be the recipient of an I'N'I Award in 2009. These awards aim to “celebrate the valuable contributions young people make to communities throughout Toronto, and the important role youth play as advocates, visionaries and agents of social change”. These awards are sponsored by the Toronto Youth Cabinet; thank you so much, Toronto youth!!

Kitchen Makeover! - Have you seen it? Our magical kitchen has been outfitted with new ranges, shelving, new lights, and more! We owe so much to the folks at the International Student Centre for their hospitality, patience, and support. You're the best!

Education and Outreach – The Environmental Students' Union graciously sponsored our first-ever work-study position in 2009. We would like to welcome once more Heather to the Hot Yam! She'll be helping us make the 'Yam! a more educational, more engaging space well into 2010.

FoodCycles - FoodCycles is an inspired (and inspiring) urban farm and learning centre, located within the city of Toronto itself. Launched in 2009, FoodCycles is committed to growing delicious, nutritious, earth-friendly food at their Downsview Park digs, making them easy friends with the 'Yam. We were proud to be one of FoodCycle's first customers, and we are even more excited to continue our relationship with them far into the future. Deep thanks to all the visionary farmers and suppliers, who provide the foundations for everything we do.

… and Awesome People!

At the Hot Yam!, our goal is to provide the community with good, soul-satisfying food. To make it happen, we run completely on the time, energy, spirit, and generosity of people, both our impassioned eaters and our irreplaceable volunteers. After everything that happened in 2009, one thing is definitely clear - we're doing this together.

As we go bravely forth into the new year, one that promises more opportunities, more challenges, and more amazing food, I think we all deserve a big, sustainable pat on the back for a job very, very well done.

May the Yam be even Hotter in the months to come!

- A. Jason Yam, et. al

Hot Yam! volunteer meeting: Friday, Jan 15th, 6-7pm @ISC

Hello my lovely winter greens!

Greetings from UofT's vegan and mostly local, mostly organic volunteer lunch party: Hot Yam! 

Do you eat at the Hot Yam! but secretly wish you were in the kitchen were all the cool kids are?  

Maybe you're a new volunteer and want to find out more about us and meet the other yam!s?

Or perhaps you already volunteer with us but want to take it up a notch and join our planning team?

Well, perfect timing! The Hot Yam! is having a general volunteer meeting this week and everyone is welcome (including you, yes). The meeting will be held at the International Student Centre, from 6-7pm, Friday January 15th.  Come out, meet everyone, and find out how to get involved!

Carrots and chickpeas, 

Yam, Esq. 

p.s. In case you didn't know, Hot Yam! serves up $4 plates of deliciousness every Thursday from 12-2pm at the International Student Centre.  Email us at hottestyam@gmail.com (or visit hotyam.blogspot.com) for more info.

Hot Yam! needs an accountant!

Hi lovelies!

We at the Hot Yam! are applying for funding and we desperately need a chartered accountant to prepare a Review Engagement Report for us. Do you or anyone you know have the magical accounting abilities to work with us?

Here is the posting on the GoodWork Canada mailing list we recently sent out with more details:

VOLUNTEER OPPORTUNITY Position: Accountant to prepare Review Engagement Report Organization: Hot Yam! http://hotyam.blogspot.com Location: Toronto, Ontario Hot Yam! is a unfunded, student-run all-volunteer lunch service that operates at the University of Toronto. Each week we serve a vegan, mostly local, mostly organic meal for $4 to the University of Toronto community, or anyone that comes to eat with us. Our aim is to provide a healthy, fair and sustainable alternative to the corporate food services on campus, as well as educate our volunteers and eaters about the food system and sustainable agriculture. We have been running successfully since January 2007, and growing every year. This past year we have started to serve 200 people each lunch. We have had some great press this year, including these two wonderful reviews in NOW Magazine: http://www.nowtoronto.com/food/story.cfm?content=170983 http://www.nowtoronto.com/food/story.cfm?content=172991 As mentioned, we are currently unfunded. Each week we attempt to make enough money through our meal sales to pay for the week after, as well as cover rent and equipment costs. We are in the process of applying for funding from the university. We have been conditionally accepted upon producing a Review Engagement Report completed by a chartered accountant. This volunteer job posting is for a chartered accountant to work with us to prepare this document. We need it completed it by January 18, 2010. In exchange we will feed you weekly and love you always, advertise you, or yes, we can discuss monetary remuneration although, at the moment, we do have not much to offer. If you are interested in this job, please contact us at: hottestyam AT gmail.com