The preview on Friday November the 7 open to all. Viewing at 11 AM to 3 PM and a schedule of lots and approximate times for sale listed on a program

Sales is on Saturday November the 8th 11AM till finished about 5 hours

Morning Prep Cook

Seeking morning prep cook to prepare caffe for the day as well as cook breakfast orders.

Call Frank at 780-425-2883 or email at tesorocaffebar@gmail.com

Chef/Cook

Seeking reliable chef/cook with experience in Italian Cuisine.

Call Frank at 780-425-2883 or email at tesorocaffebar@gmail.com

Written by Michel H. Shuman

Review by Meghan Mast

Before the phrase “going local” made its way onto trendy buttons, t-shirts and re-usable bags, Michael H. Shuman wrote a book about it.  While the idea is now gaining popular support, ten years ago when this book was published, it had faced substantial criticism.

In the acknowledgments, Shuman writes, “I promised myself at the outset not to shy away from taking positions that would challenge and shake up more than a few friends and colleagues, so let me assure readers that indeed few (if any) of the people listed below agree with all the ideas presented.”

“Going Local” was written during a time when the popular idea was that for a community to thrive it needed to be competitively involved in the global economy.  Through research and experience, Shuman discovered conflicting information.  He found that dependency on outside sources often crippled communities.  Meanwhile, he found that communities could thrive if they could become self-reliant by producing locally, owning business locally and recycling finance locally.

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Review by Meghan Mast

While “Going Local” speaks hypothetically about how communities can move closer to self-reliance, “The Small-Mart Revolution” is a celebration of this idea in action.

Michael H. Shuman’s dedication, a humorous stance against multinational corporations, is the perfect preface to his new book, the sequel to “Going Local.” He writes, “For Adam and Rachel, so they understand some day why Daddy would prefer not to take them to McDonald’s.” Shuman is quick to let the reader know though, that he also struggles against the draw of big businesses.
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“A good majority of our customer base that we’re friends with now and we see everyday is people we barely knew and now they’re close friends. 80% of my regular customers will be there. We’re a close knit group. Italian café is ritual and driven by that. You can have the same person come at eight in the morning then come at 12 and then come again at three and then again at eight or nine for dinner or a drink in the evening.”
-Frank Santoro

“We have a very loyal following here.”
-Franco Maione

Frank and Franco came to know each other through high school and have been close ever since then. Since opening Tesoro Caffe Bar, the friendship between the two of them has helped make the restaurant a success. Customers soon feel like family in the relaxed ambience, created by positive customer rapport as well as the sense of humor maintained by staff. Tesoro has the “relax, put your feet up,” kind of atmosphere that is uniquely Italian.
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