Regular hours resume on September 7 2021

03/09/2021

Ottawa Public Library will return to regular pre-pandemic hours at most branches starting Tuesday, September 7, 2021 — including Sunday hours at 10 branches and InfoService as of Sunday, September 12.  

Hours are posted at branch entrances and on the Hours and location page of the OPL website.   

Fitzroy Harbour and Vernon branches are reopening after being closed since the beginning of the pandemic in March 2020.  

Notice - Carlingwood branch

17/09/2021

The elevator at the Carlingwood branch is currently unavailable.

Rideau branch-Elevator out of service

15/09/2021

The elevator at Rideau is currently out of service for maintenance and repairs. Service will be restored on Monday, September 27th.

Holiday Closure: National Day for Truth and Reconciliation

20/09/2021

All Ottawa Public Library branches will be closed on Thursday, September 30. Access our online services 24/7 on the Ottawa Public Library website.

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Food waste podcast

Transcription

Sherry Lalonde: Hi, my name is Sherry and I’m the food literacy specialist at the Ottawa Public Library. Recently, I spoke with Simon Bell, kitchen manager at the Parkdale Food Centre to discuss food waste and some of the challenges they face in feeding their clients. Simon Bell: We rely on donations so, one week we might have an excess of something, next week there might be none. It’s a challenge for sure, like you know when you end up with 90 litres of goat milk, that’s expired, you do your best. Sherry Lalonde: Parkdale Food Centre offers food bank hours for those who need an emergency supply of food on Tuesdays and Thursdays and a community meal on Wednesdays and Fridays. I asked Simon what kind of food he prepares when trying to make the best of assorted donations. Simon Bell: Things like, you know, like soup is generally made every day and the nice thing, about soup is that, you know you can, you can use up odds and ends to make a good soup. I come from a restaurant background and there is very little waste happening here. I think it’s just, um, ya, it’s a different way of looking at food. You know what I mean, we’re not selling it here, but at the same time we are trying to provide a quality product. We try and, we try and offer the people here the same dignity that anyone else would have going into a restaurant.