A Year at Growing Chefs - 2021 Year in Review

2021 has been an exciting year at Growing Chefs! And we want to share with you how our year has gone.

A Note from our New Executive Director

2021 you ask? Well, it was virtually, awesome. 

Joining the Growing Chefs team in January had me witness and lead a fully virtual organization and programming. It was unimaginable, yet incredible. We definitely had some challenges, but we remained positive, full of energy, and led a transformation into the online learning community. As my team says, “we didn’t miss a beet”. I am proud to say that this year, the Growing Chefs team had the best recipe for success around. An extremely talented, passionate, efficient team of staff, with the addition of a dedicated volunteer board of directors, and a set of valuable volunteers and advisors all helped propel us along.

Together, we carried out our mission as though nothing changed in our world, yet, the world has been dramatically changed from what we know it to be. We also have the best donors around who are generous, engaged, and most importantly, mission-aligned.

I reflect on this year, seeing that we accomplished not only a new face and audience to our programming, we developed a solid new strategic plan to continue to strive forward over the next three years.

I’m looking forward to 2022, to witness yet again, our small, big-hearted, yet mighty organization continue to creatively and meaningfully help B.C. children build connections to their food, the earth, local food systems, and with one another. 

-Kara-Leigh Bloch

Program Year Review

Virtual Field Trips 

Being outside of the classroom doesn’t mean the learning has to stop! This year, Growing Chefs created virtual field trips with four wonderful community partners. From the comfort of home or from within their classrooms, students were able to visit fascinating venues and engage with local food professionals to enrich their learning about our local food systems. Teachers can choose from the following options:

• Learn about urban farming from Fresh Roots Farms;

• Understand how maple syrup is made by virtually visiting Cheakamus Centre;

• Visit the Sandown Centre to explore regenerative agriculture; 

• Find out how ice cream gets made at Earnest Ice Cream

We will continue to offer virtual field trips in the new year. If you’re a teacher (or know of one) who would like to host a virtual field trip, sign up here!

Victoria 

Although we have not been able to return to in-classroom programming with volunteers in Victoria, we were able to offer an adaptive, distanced food literacy program. This spring, Growing Chefs partnered with Sandown Centre for Regenerative Agriculture for a new way to get elementary school classrooms growing. Our new Seedlings for Sandown project meant kids getting their hands in the soil, planting seeds and sharing in the joy of the growing season, while learning about how food is grown and engaging with their community in a healthy way. This exciting new project saw 230 elementary school students from 12 classrooms helping to plant and grow 250+ seedlings. These seedlings were then transplanted by a group of students from Parkland Secondary where they grew to maturity at the Sandown Centre’s regenerative agriculture site - helping to break ground, regenerate the soil, and brighten this new community space. We love the amazing work being done at Sandown, and wanted to share it with the rest of our community. This partnership led us to create a virtual field trip so children on and off the island can learn more about regenerative agriculture at Sandown.  

Return to the Classroom 

Our team worked hard over the summer to make sure that part of our programming could return to the classroom this fall. We rewrote our curriculum to fit the time and the circumstance, and did our first ever set of virtual volunteer orientations. We are very thankful to have been able to deliver a small pilot program this fall, in person, in 8 classrooms in metro-Vancouver. A small crew of dedicated volunteers and eight joyful grade 4-7 classrooms went through this new four week program with us. Students learned how to make pickles, how best to wash your hands, and discussed the factors that influence our food choices. They even went on a virtual field trip! Even during these times, we’ve found ways to bring our innovative and signature hands-on food systems learning to students in classrooms.

We will be delivering COVID-adjusted in-classroom programming in spring 2022 as well! Please let us know here if you are interested in volunteering with us.

LunchLab 

This fall Growing Chefs and Fresh Roots were able to restart our LunchLAB program at Total Education, serving delicious and nutritious chef and student prepared meals to students and staff. LunchLAB changes the narrative about lunch. Learning with their teacher and a chef-in-residence, student chefs help create the menu, make it, and serve it to their peers. It is an exercise in learning and sharing. And it’s delicious.

Fundraising and Development Year Review

Champion Radish Club

Growing Chefs started 2021 with 82 generous monthly donors and an ambitious goal to end the year with 100. We launched the #BeeSweet campaign on Valentine’s Day and before March 31st, we knocked that goal out of the park! Now, we have more than 100 monthly donors who donate over $30,000 per year! 

Members of the Champion Radish Club receive special Growing Chefs perks like promo codes for ticketed events, entries into prize draws, and an invitation to an annual event, just for monthly donors. This year, Chefs Shobna Kannusamy and Bruno Feldeisen hosted a virtual cooking class to celebrate everything apple at our event Apple-y Ever After, complete with apples from Klippers Organics and cider from Sea Cider Farm & Ciderhouse!

You too can join the Champion Radish Club at www.growingchefs.ca/donate. 

Image by: Kar Harvey, an illustrator and writer who lives on the unceded and ancestral home territories of the Musqueam, Squamish, and Tseil-Waututh people. She is Tsilhqot’in and Syilx and grew up on territories of the Semiahmoo and Kwantlen Nations.

From Farms to Forks 

The heart of From Farms to Forks has always been about celebrating local chefs, restaurants, food growers, and producers. Now, more than ever, we are reminded of the importance of community, food, and connection which is why despite the pandemic, we chose to celebrate the 12th year of From Farms to Forks!

This year, our From Farms to Forks Food Series in October and November included:

• Five virtual events organized and hosted by various members of the Growing Chefs team, featuring some of the province’s greatest growers and culinary personalities

• A hand-delivered Culinary Cache for Food Series Pass holders filled with tasty treats, wine and beer, and products celebrating local food producers and businesses.

• A Secret Menu to purchase $50 restaurant gift cards

• An Online Auction with 85 delicious local packages donated by community members and businesses

• A 50/50 Raffle

What a success! Nearly 120 different people participated in the various events, with half of them purchasing Food Series Passes to attend all five events. We were able to provide over $1,500 to local mission-aligned restaurants throughout the series, and our final amount raised from the community was $55,880.

A giant thank you to all of our chefs, farmers, donors, supporters, and sponsors.

Silver Thyme Sponsors:

• Mission Hill Family Estate

Bronze Fennel Sponsors

• House of Knives

• Il Centro - Italian Cultural Centre

• Modo

• Whole Foods Market

Media Sponsors

• Mavreen David Photography

• Edible Vancouver & Wine Country

• Fiodesigns

• J. Josue Photography

Turnip The Heat 

On Giving Tuesday, November 30th, we launched our winter fundraising campaign, Turnip the Heat! All donations that we receive through December 31st contribute to our $25,000 campaign goal and support food literacy programming for B.C. kids this 2021/2022 school year. 

DOUBLE THE SPICE! Three generous donors: Peter Blitz, Ryan Fan and Jo Da Conceicao, and The Varshney Family Foundation are matching donations up to $12,500 for this campaign. 

This winter, turnip the heat on your generosity and move up the Scoville Scale! Choose what kind of pepper you want to be this year at www.growingchefs.ca/donate. 

• $5,000+ - Ghost Pepper

• $1,000-$4,999 - Habanero Pepper

• $500-$999 - Serrano Pepper

• $100-$499 - Jalapeño Pepper

• Under $100 - Poblano Pepper

Visit www.growingchefs.ca/turniptheheat to see the fundraising thermometer and read a list of our spicy supporters!

We hope you had as exciting of a year as we did! We are looking forward to 2022 and reaching even more kids with our hands-on edible education.

2020/2021 Program Update

As the school year comes to a close, so does another year of edible education and food literacy programming at Growing Chefs. And what a year it has been! Despite not being able to visit elementary schools in person, our programming did not miss a beet. This past school year, we were still able to reach 87 classrooms and over 2,500 kids. Here’s a look at what we got up to!

By the end of the 2019/2020 school year, we missed seeing our learners in person. So during the summer of 2020, our team worked on developing ways we could interact directly with learners to continue to create meaningful connections between students and those working in the local food system. We may not have been able to bring chefs and farmers into school classrooms, but we found ways to connect them to classrooms digitally, and brought the classroom to our local food systems for a highly interactive, virtual behind-the-scenes look.

With pre-recorded on-site videos, live interactive activities, printable worksheets, and a live Q&A with local food experts our new Virtual Field Trips allowed students to explore their local food system in a completely new way. Each unique session provided students with the opportunity to interact with local food producers, chefs, and other food experts, see unique locations related to our food systems, and encourage them to think critically about these systems all while staying in the comfort and safety of their classroom or their home.

Engaging 28 classrooms in this new program we visited:

• Fresh Roots Farm to showcase the full growth cycle of a plant and learn about urban agriculture on a schoolyard farm, and

• Cheakamus Centre near Squamish, to learn from Chef Wade and Cultural Educator Aura about the science behind maple syrup making and to take a look at maple trees from an Indigenous perspective.

• At the end of the school year, we also began to pilot a virtual field trip to the Sandown Centre for Regenerative Agriculture, exploring natural connections and the importance of these connections to farming and food production.

"The programming was thoughtful, engaging, and informative. The presenters were equipped with a wealth of knowledge and professional experience. They even brought along physical items that were used to share and present concepts over Zoom. My students found this useful for understanding from afar. Importantly, we were given the opportunity to work, not only with Chef Wade from the Cheakamus Centre, but also Indigenous knowledge keeper Aura, who provided historical and traditional stories and information to ground us in the land and cultural traditions of the area. This was very special. I will absolutely be booking with Growing Chefs again in the future!"

- Whitney Wiliams, Grade 2 teacher at South Island Distance Education School, Vancouver Island

In the fall, Growing Chefs piloted a program that would allow chefs and food experts to directly connect with kids in the classroom, even if they couldn’t join the classrooms in person this year. Through our digital pen-pal program we called Vegeta-pals, 12 classrooms across the province were paired with food experts and chefs to engage one another in exploring our food systems. Vegeta-pals exchanged video messages, artwork, and letters, engaged in learning activities, and some even had live interactive video chats continuing to build connections with kids and where their food comes from.

“We are having a great time with Chef Patrick and Mich from the Vegeta-pal program.  Our students are LOVING IT. Our class is so jazzed to be part of the Growing Chefs program, in this virtual sense.  It is amazing, how creative we are getting during these times. Our class is full of energy, enthusiasm and joy.”

- Kimberly Baker, Grade 3/4 teacher at Maywood Community School, Burnaby

This spring, Growing Chefs provided 47 classrooms with the materials needed to get growing in the classroom. We provided planters, seeds from our friends at West Coast Seeds, soil, a classroom gardening resource guide developed by Growing Chefs with our friends from the Vancouver Master Gardeners. With online support for teachers, we were able to continue getting students’ hands in the soil and engage kids in the concept of how food grows.

In the Greater Victoria area, these classroom gardens extended beyond the walls of the school through our new Seedlings for Sandown program. 12 Victoria classrooms grew carefully selected seed varieties from Metchosin Farm and nurtured seedlings that would later be transplanted into a special area at the Sandown Centre for Regenerative Agriculture. Over 250 corn and sunflower seedlings were delivered to Sandown’s new 83-acre farm site where students from Parkland Secondary, visited the farm to help transplant the seedlings while learning about regenerative agriculture from Sandown’s Farmpreneurs. 

Our corn seeds started to sprout this week ..... yeah! The students are very excited and eagerly visit them first thing every morning! We talk to our plants and give them kindness to make them grow fast and healthy!

- Jeanette De Biase, Grade 1 teacher at Ecole Quadra Elementary

With many families at home and looking for things to do during Spring Break this year, Growing Chefs put together a series of fun, interactive online experiences for elementary school-aged kids. These events provided kids and their families the opportunity to explore their local food system, meet local food champions and continue their learning of growing and cooking healthy food.

From storytime with celebrity Chef Bruno Feldeisen, to garden planning tips with the Vancouver Master Gardeners, to a choose-your-own-adventure-style cooking class with Chef Linda Olson from Truffle Fine Foods and more! The six-event series engaged all ages from families across the province providing something for everyone.

Reaching an entirely new audience of learners this year, we connected with home learning and distance education groups to provide students, and families, with curated food literacy learning opportunities. Growing Chefs’ Virtual Home Learning Program connected with over 300 students from across Canada who were learning from home, in school, or participating in a hybrid program.

Students in our virtual home learning program attended live virtual field trips and interacted with weekly themed lessons which included videos, worksheets, recipes, and hands-on food literacy activities to do at home. Students learned about growing food, food systems, urban agriculture, healthy eating, how to read and create their own recipes as well as other culinary skills, and more.

“We have had lots of learning and fun, such as our online field trip and learning about the six parts of a plant (stem, roots, leaves, seeds, fruits, and the flowers). Some other things we learned are planting in an urban environment is called Urban Agriculture. Urban Agriculture is important because we can’t always rely on imported food. A good way to help is to plant seeds on your balcony backyard, or somewhere else.”

- Brendan, age 10

While our programming this year has perhaps looked a little different, our goals have remained the same. We continue to adapt and teach kids about healthy food and healthy food systems through connecting them with food experts and engaging them in hands-on interactive learning thanks to the help of our supporters and community partners. We are excited to integrate this new programming with our regular Classroom Gardening and Cooking Program next year and beyond. We look forward to enriching and deepening the learning and experiences Growing Chefs brings to classrooms and families.

We are incredibly grateful to all those who helped us to shift our programming and create new, innovative ways to continue teaching kids and families about healthy food and healthy food systems from a distance. If you are looking for ways to get involved, check out the volunteer and donate pages of our website!

Vancouver Island CSA 2021

Community Supported Agriculture (CSA) is one of our favourite ways to support our local growers and producers. It’s pretty much the ideal system for connecting you to the freshest and best product available locally. In the CSA model, a consumer buys in at the beginning of the growing season, providing the farmer an influx of cash to get the crops growing. In return, you, the customer, get a weekly supply of product, typically fruit and vegetables often accompanied by a newsletter and recipes to leave you feeling inspired to get into the kitchen.

The farmer gets a guaranteed source of income, which allows the consumer to contribute to a sustainable local food system. You receive fresh fruits and vegetables, often in varieties, colours, and shapes that are new to you. It’s a win-win situation.

The CSA model is thriving in BC with Vancouver Island not being an exception. Our Victoria Program Assistant, Christine, has put together a list of the many CSA programs available through the island. And if signing up for a CSA isn’t for you, read through to learn about many farms on the Island and how you can support them.

Saanich

Fierce Love Farm
fiercelovefarm.ca

We are a small certified organic farm growing a diversity of high-quality vegetables, fruit, and flowers for our local community. We are part of Haliburton Community Organic Farm.
Season/Cost:
18 week CSA 
$463.50 (includes $0.75 weekly subsidy towards CSA shares for families with barriers to food access!)
Our CSA is currently sold out. However, we sell weekly at Moss Street Market, and in the main season you have the option to pre-order from our website for pick up.

Find us on Instagram: @fiercelovefarm

Peas n’ Carrots Farm 

This year we are running a small CSA at Peas n’ Carrots, offering our very best, fresh, seasonal produce.

Each week, customers could receive anything from kals, tomatoes, beans, eggs, salad greens, chard, peppers, beets, radishes, strawberries, onion, herbs, cucumber, potatoes, squash, and of course, peas n’ carrots! This year, this money invested by shareholders will go towards building our epic wash station and a space for chickens.

Season/Cost:
Mid June - Mid September
We will have beautiful food boxes available for shareholders at a value of at least twenty dollars each week for pickup at the Farm on Thursdays.
CSA is $20 a week for 15 weeks for a total of $300 for the season

The best way to get in touch with us is on social media.
Instagram: @peasncarrotsfarm
Facebook: @peasncarrotsfarm

Rake and Radish Farm
rakeandradish.ca

Rake and Radish is a small-scale farm growing a wide range of vegetables, as well as berries and flowers, at the base of PKOLS on unceded W̱SÁNEĆ territory. At Rake and Radish Farm, we aim for queer farming and make fresh, delicious vegetables more accessible to people in our community. CSA opening for registration around mid-March.

Season/Cost:
The season runs for 20 weeks, from June to October. Small boxes are $15/box and large boxes are $30/week.

Follow along on social media.
Instagram: @rakeandradish
Facebook: @rakeandradish

Square Root Farm
squarerootfarm.com

We are a certified organic farm on the Saanich Peninsula. Our CSA is a farmer-chosen selection of the best produce we have in the field. We love vegetables!  Weekly boxes will include a mix of vegetables that are familiar - like lettuce, beans, carrots, cucumbers, and kale but expect some vegetables that might be new - like celeriac, salad turnips, and fennel.  Be aware that we LOVE growing chicories like escarole and radicchio so if you aren't yet a fan of mildly bitter flavours, now is the season to learn! Also, because of where our farm is, we aren't allowed to grow potatoes or tomatoes so that's not part of our offering.

Our vegetables (and us!) can be found at The Moss Street Market starting in May. We also get to work with some of the best chefs in Victoria. If you are able, please support some of the wonderful restaurants that work to support local farms, their own staff and co workers and their community.  A few restaurants Square Root Farm ingredients can be found at are: Agrius, Nowhere *A restaurant, and The Courtenay Room.

Season/Cost:
Our main season CSA runs from mid-June through the end of September: $480 for 16 weeks ($30/box)
Our fall season CSA is October through mid-November: $180 for 6 weeks ($30/box)

Find us on Instagram: @squarerootfarm/

The Plot Market Garden theplotmarketgarden.com/store/

Fresh, seasonal salad-forward vegetables from our small no-spray, no-till farm. We also offer add-on products from other local producers like Old Soul Jam Co, House of Boateng, Forager's Galley, Blackrose farm, Babe's honey, and more. Delivery to Greater Victoria is included in the price of our CSA boxes.

Season/Cost:
Our boxes are $30, which includes a delivery fee, and runs from April - November. They can be purchased in two ways: Either as a traditional CSA model where seasonal boxes are paid for upfront ($300 for the first 10 Spring boxes), or as a flexible pay-as-you-go model, where you purchase from the online store week-by-week as you like (subscribe to get weekly notifications during the growing season of what's in the box). However, we do encourage signing up for the traditional model as it helps us as small farmers get ready for the season ahead with some financial stability. Both our pre-paid sign-up and pay-as-you-go options allow purchasing add-ons from other local producers.

Find us on social media.
Instagram: @theplotmarketgarden
Facebook: @theplotmarketgarden

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Victoria

City’s Edge Farm
citysedgefarm.ca/weekly-produce-boxes/

City’s Edge Farm grows a wide range of vegetables, herbs, and berries using techniques chosen to enrich the soil, care for the land and produce nutrient-rich food for the local community. We sell our crops through a weekly (or biweekly) share to our CSA members as well as at our Farm Stand.

Members who join City’s Edge Farm’s CSA are more than just customers, they are central to making the farm a success. In exchange for their commitment to the farm, we work to provide our CSA members with an abundance of healthy food throughout the season.

Season/Cost:
City’s Edge Farm main season CSA runs for 22 weeks, from May 27th – Oct 21st, 2021. 
A Full share (weekly) is $660 and a Half share (biweekly) is $330. Members can pay in full or with monthly payments.

Find us on social media.
Instagram: @citys_edge_farm

South Island FarmHub
ifarmhub.ca/produce-boxes

The South Island FarmHub offers an aggregated produce box, meaning we source local produce, eggs, bread, and processed items from different farms in the CRD to produce a weekly produce box. Customers can also shop "a la carte" to create their own box. We currently have 20 participating farmers and processors. We do not offer the traditional CSA model rather we seek to support farms in helping to distribute their excess after they satisfy their own CSA's. We are the next option after your local farm's CSA has filled.

Season/Cost:

Small Regional Box $35/week | Big Regional Box $50/week | Organic Regional Box $45/week 
We will begin in April and our goal is to go year-round.

Follow along on social media.
Instagram: @southislandfarmhub
Facebook: @SouthIslandFarmHub

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Langford - Metchosin - Sooke - Shirley

Greener Side Farm
The Greener Side farm is a sustainable small-scale farm started in fall 2019 by Lo Shrum in the Sooke/Shirley region. Offering vegetables with no pesticides or chemical fertilizers as well as organically fed and ethically raised pork. The farm isn’t certified organic yet but strongly believes in its practices and follows the standards of the certification bodies as well as focusing on minimizing the impact on the environment.

CSA baskets will be delivered right to your door or you can choose to pick it up in Sooke. Delivery locations include Sooke, Otter Point, Shirley and Langford.  To Register you can fill out the registration form here: https://forms.gle/friqAmsLmotDSsRt7

Or you can check out our online store- https://www.localline.ca/the-greener-side-farm

We will also have products available for sale from May until December on our online store as well as at the Sooke Night Market and Shirley Market from June until September. If you would like to receive updates when things are available register to our newsletter by clicking this link.

Season/Cost:
Our CSA Basket this year is delivered weekly for 21 weeks from beginning of June until the end of October. $20 vegetable baskets 

Follow us on social media!
Instagram: @thegreenersidefarm
Facebook: @thegreenersidefarm

Livin’ the Dream Farm
livinthedreamfarm.net/ 

Three generations of the Greenwood Family are farming together in Shirley! Their Full Share, and Family Share CSA boxes are sold out, but check out their website at livinthedreamfarm.net/box-program to learn more about their other offerings such as salad shares, eggs, plants, and vegetable, herb, and medicinal plant starts.

Follow along on Facebook: @greenwoodfarmers 

Silvercloud Farm
www.silvercloudfarm.ca

Silver Cloud Farm is a small-scale farm in Sooke that follows the principles of organic farming, and focuses on producing a wide array of vegetables, berries, and fruit. Our goal is to grow premium quality, fresh produce that is harvested at the peak of perfection

Season/Cost:
June - end of October 
$20 per box with options for larger or smaller boxes

Follow along on social media!
Instagram: @silvercloudfarm 
Facebook: @SilvercloudfarmSooke

Sweet Acres Farm
sweetacresfarm.ca 

Sweet Acres Farm is owned and operated by Ariella Falkowski on leased land at Lohbrunner Community Farm in Langford BC. We have become well known through the Greater Victoria area over the past 3 years for delicious, high-quality, certified organic mixed produce.

In 2021 we are not offering a CSA program, but instead are focusing our energies on growing a limited amount of storage crops to feed ourselves and our communities. These will include favourites like carrots, beets, potatoes, winter squash, onions, shallots, and more - with a few fun and seasonal tidbits thrown in there too! Bulk amounts of storage crops will be available for folks interested in stocking up for winter come fall.

We highly recommend signing up for our mailing list (link on website) and following our social media channels to stay in the know!

Find us on social media!
Instagram: @sweetacresfarmer
Facebook: @SweetAcresFarm

Umi Nami Farm
minamifarm.wordpress.com/vegetable-box-program/

$10, $15, $ 20, $25, $30 (larger boxes available as well) - can increase or decrease any time—changes will appear on your next invoice

Follow along on social media!
Instagram: @uminamifarm
Facebook: @uminamifarm

Vitality Farm
vitalityfarm.ca

Our farm is a proud member of the Lohbrunner Community Farm Cooperative. Located in the western communities, Lohbrunner Community Farm is a sanctuary where families and people of all ages learn, contribute, and experience where their food comes from. Vitality Farm is proud to be the supplier to many local farm-to-table restaurants, including Canoe Brew Pub, Wild Mountain Food and Drink, House of Boateng, Indecent Risotto, and The Palms Kitchen at Hotel Rialto as well as weekly attendance at the Goldstream and Metchosin Farmers markets. Last year we received outstanding support from the community. And we Thank You for that! You will find Our Harvest Box selections offer you premium, restaurant quality, fresh, local produce for farm pick-up.

Season/Cost:
Vitality farm has 5 CSA box options, operating through early Spring to Fall (May-late October) - ranging from 7 - 22 weeks long, with several different pricing options.

Learn more about the various options and pricing by checking out their webpage.

Follow along on social media!
Instagram: @dianadoug_brubaker/

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Mill Bay/Duncan

OUR Eco Village
ourecovillage.org/our-csa-box/

OUR Ecovillage has approximately nine acres in food production, including greenhouses, propagated gardens, food forests, animal areas, and grazing space. As with all areas of our site, permaculture is always on our minds as we plan and grow as much food as possible to meet our community’s needs. OUR Educational CSA Boxes contain fresh food grown and harvested on the land as well as other local community goodies ready for pick up each week.  Upon CSA subscription, you will also receive our weekly newsletter which features recipes, valuable information, and special programs.

Season/Cost:
OUR Educational Lifestyle Box
Includes vegetables and fruit (when available) for 4 or 5 people, a surprise OUR item — e.g. eggs, sausages, or canned goods, and an occasional sample of a locally-made product or service.
Full Season – 20 Weeks: $850
First Half Season – 10 Weeks: $425
Second Half Season – 10 Weeks: $425

OUR Educational Veggie Box
Includes enough vegetables and fruit (when available) for 2 or 3 people, a recipe, and an occasional sample of a locally-made product or service.
Full Season – 20 Weeks: $650
First Half Season – 10 Weeks: $325
Second Half Season – 10 Weeks: $325

We don’t want to leave anyone out, if you have a need and wish to make alternative payment arrangements, please email us at info@ourecovillage.org and make a proposal.

Follow along on social media!
Instagram: @ourecovillage
Facebook: @O.U.R.Eco

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Courtney

Amara Farm
amarafarm.ca

In addition to our CSA program, we also have a farmstand that runs on Tuesdays and Fridays. Items can be pre-ordered from our website for a contactless pick-up.

Season/Cost:
Amara farm provides a 10-week Summer CSA that runs from June-Sept. We also do a 6-week fall CSA that runs from the second week of Sept to the end of October.
We include $30 worth of vegetables and fruit (including at least three weeks of blueberries) with pick-up at our farm north of Courtenay. 

Follow along on social media!
Instagram: @amara_farm
Facebook: @AmaraFarm 
Twitter: @AmaraFarm

Whitaker Farm
whitakerfarmyqq.com

Whitaker Farm is certified organic and has been growing for CSA programs for five years in Courtney. We offer a 16 week program with a choice of delivery or on farm pick up. Veggies we love to grow include super sweet carrots, peas, tomatoes, salad, potatoes and strawberries!

Season/Cost:
Summer 16 weeks/ Fall 6 weeks
Available until March - Farmers Market Friend program. Pre purchase market or farmstand credit of $600 for only $500, you get 20% more for your money!

Celebrating International Women's Day at Growing Chefs

At Growing Chefs, we adore International Women’s Day. It’s a great opportunity for us to reflect on our community and highlight some of the local women and women-run businesses that are creating delicious food and accomplishing amazing feats, right in our backyard. And wow - our community makes this easy for us! Read on to virtually meet some of the wonderful women that help keep our hearts and bellies full.

Plus, we asked each of them to name women who inspire them, so the appreciation goes on and on! Enjoy.

Selma van Halder

Our very own Chef Selma’s talents expand even farther than Program Manager and Chef Educator at Growing Chefs; you can also find her co-managing the kitchen at Luv the Grub, and mentoring other change-makers with Groundswell.

What is your earliest food-related memory?

My earliest food memories are mostly of my mom and I in the kitchen together. The first dish I remember making start to finish was an omelette. When I was 5 there was one evening a week where I took swimming lessons. As a light meal before splashing into the pool, and no doubt as a way to make me feel good about the evening despite the swimming lesson, my mom would allow me to make my own omelette every week. The only thing I needed help with was the pulling apart of the egg shell, because I needed someone with stronger thumbs than mine. I'd help out in the kitchen often, but being allowed to turn on the gas and do the whole thing uninterrupted was a big deal. I'd eat it on a white milk bun in the car on the way to the pool. I remember absolutely hating swimming lessons (too cold!), but loving that precious omelette and the joy of making it all by myself.

Do you have a garden at home? What do you like to grow?

I love my garden! I used to grow all kinds of things in pots on my balcony, and now I have the joy of gardening in boxes in my yard. Last year I grew lots of leafy greens like spinach, kale, and collards, a whole host of different coloured carrots and beets, lots of herbs, and a tomato forest that got a little out of hand.

How do you help to support and lift up other women in food and agriculture?

By learning, by advocating, by co-conspiring, and by putting my money where my mouth is. There are some immensely awesome women and femmes working in all corners of our food system and they deserve support. I spend my energy and my money on getting to know folks in our food system, especially those with historically overlooked identities, like women and femmes who are racialised or whose womanhood intersects with other marginalised identities.

Who are your favourite women role models in food and agriculture (2-3)?

Karen McAthy: I met Chef Karen at my volunteer training with Growing Chefs, 6 years ago. Over the years I've gotten to know her as a kind, generous, and extremely talented person. To be able to make it as far as she has as a woman in an often exclusionary industry, with a vision as radical as hers, is more than commendable. She is a force. I'm glad to see her business Blue Heron thriving, and that she is getting some of the recognition she deserves.

Alexis Nikole Nelson (@alexisnikole on TikTok and @blackforager on Instagram): Alexis knows so much about foraging and does lots of experimenting in her kitchen. I love people who are nerdy in a very particular direction. Alexis' posts remind me that there is so much more to learn and that there's always ways to make learning more fun (like by singing a song in the middle of a video). Her commentary about the revolutionary aspect of foraging as a Black woman is on point.

Leah Penniman: Leah is the founding co-director of Soul Fire Farm, a Black and Indigenous-led regenerative community farm in Grafton, NY. She is also the author of the book Farming While Black. Her knowledge of how healthy ecosystems work, her ability to articulate issues of racism and injustice in the food system, and her work in education and advocacy are things I aspire to every day.

Erika Simms

Erika is a Vancouver native who loves gardening and good food. Her passions arose from the time spent with her father in the family garden. For many years she worked as a chef with a focus on fresh, organic, and local ingredients. While working in food security, she developed a seed library and taught many gardening workshops. Currently, she is working at West Coast Seeds as the Community Roots Program Coordinator. She is inspired by charities, schools, and non-profit organizations that promote an interest in local foods and support their communities. Erika has even volunteered for the Growing Chefs classroom program! We feel so lucky to have the support of her and West Coast Seeds.

What is your earliest food-related memory?

My grandmother baked beautiful cakes that had a special buttercream icing and homemade marzipan figures on top.

Do you have a garden at home? What do you like to grow?

Yes, I have raised bed gardens and containers. I have some small fruit trees and berry bushes. I grow peas, beans, lettuce, Asian greens, shallots and many types of herbs. My goal is to try something new each year. This year I will try growing celeriac.

How do you help to support and lift up other women in food and agriculture?

As part of my role as Community Roots Program Coordinator at West Coast Seeds (WCS), I support many communities through our Seed Donation Program. WCS donates to several organizations managed by women. Personally, I buy the produce of two local women farmers in Richmond. They are an inspiration to me because of their dedication and hard work.

Who are your favourite women role models in food and agriculture?

There are so many women who work hard in the food and agriculture field that it is difficult to decide. I choose these role models because they work hard and are avid supporters of their communities.

• Arzeena Hamir, Amara Farm (Courtenay, BC)

• Kimi Hendess, Sweet Digz Farm (Richmond, BC)

• Kareno Hawbolt, Sweet Digz Farm (Richmond, BC)

Natasha Sawyer

Chef Tasha Sawyer has been a chef for the last 13 years, and an avid forager since she was a child. She is passionate about local ingredients, is a champion for good food, and is a dedicated culinary educator. She is driven by her passion for food and dedication to food security. For her, food is fundamental to building and sustaining community, and integral to creating connections across diverse communities. She is currently a Chef-in-Residence with the LunchLAB program, as well as a casual instructor at Vancouver Community College. In addition, you can often find her doing dinner pop-ups and catering. 

 What is your earliest food-related memory?

One of my earliest food related memories is playing with my little toy kitchen with mini pots and pans. My mom would give me slices of carrot and raw rice to play with so I could pretend to be cooking. Sometimes I would crunch the grains of raw rice and be really disappointed I couldn’t cook at the real stove. 

How do you help to support and lift up other women in food and agriculture?

In my efforts to support women in food and agriculture, I prefer to work at a grassroots level. In my role as a culinary instructor, I do my best to nurture young women, especially women who show an interest in going into the culinary industry. I have been a resource, consultant,  and champion for women starting independent businesses, and promote those businesses through event collaboration. 

Do you have a garden at home? What do you like to grow?

I have had a garden at home for the last 5 years, and it's one of my greatest pleasures. I grow herbs; thyme, oregano, chives, and rosemary. The rosemary lives through the winter, which is incredible. I change up what I plant every year, but I particularly love to grow squash, beets, and collard greens. Those vegetables make me particularly happy. 

Who are your favourite women role models in food and agriculture?

There are so many awe-inspiring women at the forefront of shaping food and agriculture. One of my mentors is Chef Andrea Carlson. She is the co-owner of 3 restaurants here in Vancouver, and is a pioneer of the farm-to-table movement in BC. I admire her dedication to local farmers and organic food, as well as her endless creativity. Asha Wheeldon, the founder of Kula Foods is another extraordinary food pioneer here in BC. Her food activism and promotion of Afro-Vegan cuisine moves me, and I really hope to work with her one day. 

Annamarie Klippenstein

Annamarie is co-owner of Klippers Organic Acres. This 60-acre farm was started in 2001 by herself and her husband Kevin. Annamarie grew up on a certified organic farm in Chilliwack, BC as the third oldest of Hans and Mary Forstbauer’s 12 children. Growing up dyslexic in the 90s was hard, but with the support of her parents, she learned that hard work and determination would prevail and she graduated at the top of her class. The same hard work and determination has now been a driving force in the success and expansion of Klippers Organic Acres, being recognized as Canada’s Outstanding Farmer in 2011, Row Fourteen (#1 New Restaurant in 2019), Klippers Suites, and Untangled Craft Cider. 

Having grown up on a large family farm, Annamarie knew the importance of good, healthy food. After spending a few years in Vancouver working in the hospitality industry, she decided to move back to the family farm. It was there that Annamarie and Kevin decided to start a farm of their own and Klippers was conceived. Today, Annamarie plans the crops and crop rotations, and you will find her in the greenhouse, the packing house, the fields, or in the restaurant as the GM. Her passion (much like her mother’s), is to raise her children in the business, teaching them respect, work ethic, and a deep connection to the land. 

Annamarie and her team at Klippers Organics have been generous supporters of Growing Chefs for years! We’re already looking forward to tomato season and the many farmer’s markets visits to see them this summer.

What is your earliest food-related memory?  

I was fortunate to grow up on a farm. When I was 3 years old, I remember being in the zucchini field with my dad and my little sister. She took a gold zucchini, ate it, and called it a banana...

What is your favourite crop to grow?  

My favourite crop to grow has to be tomatoes! It never gets old with thousands of varieties to choose from. 

How do you help to support and lift up other women in food and agriculture? 

Over the years this has changed, ranging from offering an internship on our farm, being a mentor though the young agrarian program, and sitting on panels.

Who are your favourite women role models in food and agriculture?  

My mom Mary Forstbauer is my #1 role model and my biggest fan.

The Doughgirls - Thuy Kelp and Rose Concepción

The Doughgirls are two long-time friends, who, when they met working in the culinary industry many years ago, realized that among a common interest in mini longhaired dachshunds, they also shared a passion for creating delicious foods and baked goods. This combined passion for food has inspired a rich and rewarding career for both Thuy & Rose. Working together for almost two decades, you can imagine how many conversations there were about the latest food trends, the oldest traditions of classic dishes, and the revelations of how to best prepare them.

It's through these many, many conversations that the passion continues to be expressed through the foods and baked goods that are shared with their customers. 

We are so grateful to be supported by Doughgirls through the Hot Chocolate Festival, and never miss a chance to grab a decadent, comforting treat when we’re in the Wesbrook Village neighborhood!

 What is your earliest food-related memory?

Thuy: It was when I was a little older. I wanted to make Coq au vin, because I always read about it. We had never eaten a meal braised in red wine, so I thought it was terrible. My sweet mom said it was very good.

Rose: One of my earliest food memories is when I went with my Mom to a neighbourhood Italian bakery in Jersey. The place was packed and noisy with locals and there were mountains of little butter cookies of all different colours and flavours. They filled a big box for us, which they tied up with a red ribbon. They gave me a green leaf shaped one dipped in chocolate to eat right away. That was a sweet walk home. 

Do you have a garden at home? What do you like to grow?

Thuy: I can only can grow rosemary without killing it.

Rose: My terrace garden has a herb mix of rosemary, thyme, lavender, tarragon, lemon verbena, and mint. Also, a finicky little fig tree.

How do you help to support and lift up other women in food and agriculture?

Rose: Through relationships in our community, we focus on supporting neighbourhood programs where food brings folks together. We are fortunate to have UBC Farm just a stones’s throw away and there are many amazing, hard-working women there who are passionate about sustainable food systems. We donate breads and baked goods to different charities and non-profit programs, where women are building community. St. Andrews provides a soup night for the UBC community to support people with a home-cooked meal. 

Who are your favourite women role models in food and agriculture?

Thuy: My mom and all the other moms and grandmothers I have met.  They can make delicious food with their skills that have been passed down to them. Most of them don’t even use recipes. They make it look so easy.

Rose: We have had the great fortune to have worked with and mentored many remarkable women in our industry. It’s wonderful and inspiring to still be in contact with so many of them. We continue to support and raise each other up in what has been a predominantly male-dominated profession. The women in our business, especially, have inspired me tremendously during this challenging last year. They show up with their smiles, positive energy, and commitment to our team and community each and every day!

Vancouver Hot Chocolate Festival

We’re writing to amplify the 11th Annual Vancouver Hot Chocolate Festival run by City Food Magazine! Vancouver’s best chocolatiers, pastry shops, bakeries, cafes, gelato, and ice cream makers are coming together, again, to create delectable hot chocolates to warm your bodies and cheer up your soul during Vancouver’s’ damp and gloomy Winter.

The initiative started in 2011 and was the first city-wide initiative in the world to use the hot chocolate beverage as a way to support small, local businesses. The initiative also donates a portion of proceeds to three charitable partners, including Growing Chefs; The Downtown Eastside Women’s Job Training Program of the PHS COMMUNITY SERVICES SOCIETY - run by East Vancouver Roasters; and Fresh to Families - Farmers Market Nutrition Coupon Program for low-income families, run by Vancouver Farmer Markets. This past year has been especially hard on local businesses and the Hot Chocolate Festival has allowed donations to their charitable partners to be optional for 2021.

The Hot Chocolate Festival encourages all participants to follow covid-19 safety protocols. And has modified the festival to respect BC Health Authority rules and regulations, including encouraging social distancing, mask-wearing, and offering takeout options. Some vendors will also be offering DIY hot chocolate kits that you may purchase to take home or mail to friends who will not be with you this year.  For a full list of covid-19 measures, click here.

If drinking hot chocolate isn’t sweet enough, the Hot Chocolate Festival will also be having a photo contest on Instagram with $975 in gift certificate prizes available from participating vendors. You could be enjoying sweet treats for months to come if you win. For details on the contest, click here.  

Our Growing Chefs team members and volunteers will be making their way across Vancouver, Burnaby, and White Rock to try a few of the hot chocolate creations. Stay tuned on our Instagram for updates on what we try!

Thank you to all the vendors who are participating in the festival. For a list of vendors and flavors, click here. And for a virtual map of vendors, click here. 

We’d also like to extend a big thank you to Daily Hive, BC Food + Wine Radio, Made in Print, and Vancouver Farmers Markets for sponsoring the festival.

And of course, a huge thank you to City Food Magazine for putting on the Hot Chocolate Festival and including Growing Chefs as a charitable partner for the 4th year. We’re so grateful.

List Of Vendors

Click on vendor names for a link to their available flavours.
🌱plant-based options available

• 49TH PARALLEL COFFEE + LUCKY’S DOUGHNUTS 🌱

• BAKER AND TABLE

• BEAUCOUP BAKERY

• BEL CAFE 

• BELLAGGIO HORNBY  

• BELLAGGIO CANADA PLACE 

• BENCH BAKEHOUSE 

• BETA 5 CHOCOLATES 

• BJORN BAR BAKERY

• BUTTER BAKED GOODS 

• CADEAUX BAKERY

• CAFFE ARTIGIANO

• CHEZ CHRISTOPHE 

• DOUGHGIRLS 

• EAST VAN ROASTERS 

• EVERBEAN CAFÉ 🌱

• FIFE BAKERY 

• FUFÚ CAFÉ 

• GEM CHOCOLATES  

• GIOVANE CAFE

• GLENBURN SODA FOUNTAIN

• HONOLULU COFFEE 

• KAFKA'S COFFEE 

• KOKO MONK CHOCOLATES 🌱

• KOKO MONK HOT CHOCOLATE LOUNGE 🌱

• LA GLACE 

• LADURÉE 🌱

• MINK CHOCOLATES 

• MON PARIS PÂTISSERIE 

• NELSON THE SEAGULL  

• PACIFIC INSTITUTE OF CULINARY ARTS 

• PASSIONE GELATO 🌱

• PEAKED PIES

• SCIUÉ ITALIAN BAKERY CAFÉ 

• SOIRETTE PASTRY BOUTIQUE

• THIERRY CHOCOLATES 

• THOMAS HAAS CHOCOLATES  

• UNO GELATO 

• ZIMT CHOCOLATES 🌱

45 Children’s Books for the Growing Chefs in Your Life!

Cozy up over Winter Break with some of these books, all about food - from seed to plate to compost. Let’s celebrate our food system while diving into some great stories about urban agriculture, cuisines around the world, farming, gardening, cooking, composting, and so much more! Buying gifts for the growing chefs in your life? These books may just be what you’re looking for!

Search for these books at your local library or a favourite local bookstore such as Kidsbooks, Dilly Dally Kids, or Russell Books on the island which has a GIANT selection of used books.

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Picture Books for All Ages:

A Day With Yahyah by Nicola Campbell

This story invites us to learn about a First Nations family set in the Nicola Valley of British Columbia where an Elder passes down their knowledge of foraging, edibles in the woods, and about plant life. A local story, sharing Indigenous knowledge.

Awâsis and the World-Famous Bannock by Dallas Hunt

This beautiful picture book shows the reciprocity between the natural world and humanity and also honors the Cree language and storytelling traditions. Also included is a recipe for bannock bread, as well as basic Cree words with a pronunciation guide.

Before We Eat: From Farm to Table by Pat Brisson

This story highlights the many characters who play a role in bringing our food to the table. Meet some of our food systems heroes in this farm-to-table tale.

Bread Lab! by Kim Binczewski and Bethany Econopouly

Baking bread during isolation has been a toasty trend this year. This author sneaks a pinch of science into a story about transforming a kitchen and baking bread. Get the kids in your life excited about integrating science and math in the kitchen, while baking tasty treats!

*this author is up to some amazing work as the managing director of the Bread Lab at Washington State University in Mount Vernon, where her work includes field research, community outreach, and connecting farmers with bakers, chefs and businesses

Compost Stew: An A to Z Recipe for Earth by Mary McKenna Siddals

This is one of our favourites that we bring into the classroom with us each year - beloved by our volunteers, staff, teachers and students alike. This rhyming story takes us on an educational journey to learn about what everyday items can be composted to make your very own nutrient-rich plant food. From apple cores to zinnia heads - learn how to stew up your own compost at home. A family fun activity we can all do!

Diary of a Worm by Doreen Cronin

Slink into the life of a worm with this hilarious read. It will surely have you wriggling in laughter, while learning about the daily happenings in the life of a worm - a critter that has a very important role in our world.

Growing Vegetable Soup by Lois Ehlert

Growing Chefs' mission of educating kids about the food cycle: from seed, to plate, to compost is truly told in this story. Included in this book is a perfect winter comfort food recipe to make your very own vegetable soup together!

Harvest by Kris Waldherr

Celebrate the abundance of harvest season year round with this story. With all the bounty that harvest can bring, this family goes to work to savour all their hard work by preserving all the fruits, vegetables, and herbs that have been produced in their garden.

How to Feed Your Parents by Ryan Miller

This story may feel awfully familiar to many parents - but with a role-reversal twist! This laugh-out-loud funny, book may just be the secret ingredient to inspire picky eaters to try something new, and try their hands in the kitchen! We couldn’t wipe the smile off of our faces reading this one.

Maddi’s Fridge by Lois Brandt

We love this story, that explores how one kid can make a difference in helping out a friend, and fighting against food insecurity. A book filled with so many important lessons around friendship, trust, empathy and that activism can begin at any age.

Mama Miti: Wangari Maathai and the Trees of Kenya by Donna Jo Napoli

Have you heard the true story of Nobel Peace Prize Winner “Mama Miti”of Kenya, who founded the Green Belt Movement in 1977? This is a powerful story for the whole family to enjoy, that depicts the power that one person can hold to impact the future of others. 

My Food, Your Food by Lisa Bullard

A story that takes place during food week at school, where kids bring in their families cultural foods and share them with their class.  Explore the many different types of food from around the world, the similarities they share, and the cultures that celebrate them.

My Soca Birthday Party by Yolanda T. Marshall

Who doesn’t like a surprise birthday party, especially one this delicious!? Canadian author, Yolanda T. Marshall invites us to a celebration with a fusion of sights, sounds, smells, and tastes of African and Carribean cuisine, music, dance and culture.

Right This Very Minute: A Table-to-Farm Book About Food and Farming by Lisl H. Detlefsen

Right this very minute, right in front of us, are many available opportunities to learn about and give thanks to our food systems heroes that have helped bring the food we have to our table. This story is a beautiful reminder and gentle nod to all the hard working folks behind the scenes that make up our food system. Follow up by checking out our food systems heroes thank you video.

Stone Soup by Heather Forest

This ancient tale, retold by Heather Forest teaches that making something from nothing, is a lot easier when we work together. This book is about food, community, and sharing while sharing an important lesson of how a small contribution from one, can lead to a collective impact that is so much more.

The First Fry Bread: A Gitxsan Story by Dr. M. Jane Smith

Fry bread has a significant role in the Gitxsan culture. It is often served both at home and at feasts. The fry bread story has a message for children on the importance of building up their spirits.

The Perfectly Wonky Carrot by Chris Newman

This story ticks all the boxes - a fight against food waste, with a little dose of self-love and a celebration of diversity. This confident little carrot shows that beauty comes in all shapes and sizes - and to consider giving a little bit more love to the rare looking fruits and vegetables in the produce section during your next shop.

Plant’s Can’t Sit Still by Rebecca E. Hirsch

Move through the lessons on the life cycle of a plant with this fun book that showcases the side of plants that we don’t always see. After story time - follow up with our vegetable stretch video that we love to use to teach kids about how a plant grows, and get a little movement break in when we need to readjust our energy levels!

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Picture Books for Ages 2-6:

Anywhere Farm by Phyllis Root

At Growing Chefs, we are huge supporters of inclusive gardening, and believe that you can grow food anywhere! And that is why we LOVE this book that takes us on a rhyming journey exploring all the different places a garden can grow. This story can be a child's first introduction to a DIY garden using repurposed materials. Apologies in advance if you find one of your boots filled with dirt one day!

And the Good Brown Earth by Kathy Henderson

What goes into taking care of a vegetable patch? It’s not just planting, and harvesting. It takes a lot of time to dig, plant, weed, water….and wait! But taking on this task with family, makes it that much sweeter. Journey through the cycling seasons, and explore all that the good brown earth can offer in lessons and in harvest. 

Busy in the Garden by George Shannon

Carrot-all to join in on rhyme time with 24 poems about the growing season? Adults who have a strong appreciation for puns may even enjoy this book more than the kiddos. Riddles, rhymes, and rockin’ thymes.

Because of an Acorn by Lola Schafer & Adam Schaefer

Missing adventure these days? This story invites us down a path, journeying the seemingly simplest aspects of our layered ecosystem while learning about the life cycles of a plant.

Carrot Soup by John Segal

A story that follows Rabbit through the seasons of tending to a very precious patch of carrots. Come harvest time, the carrots are gone, and Rabbits friends have a lovely soup-rise in store for him!

Eating the Alphabet: Fruits and Vegetables from A-Z by Lois Ehlert

Practice ABC’s, celebrate fruits and vegetables from around the world, and increase food vocabulary! Included in this fun picture book, is a tasty glossary showcasing where each item is grown, and how it is usually eaten - a perfect read before snack time!

Little Pea by Amy Krauss Rosenthal

“If you don’t eat your sweets, there will be no vegetables for dessert!!” Wait...what!? A sweet story for picky eaters, and their parents who find themselves in a common pea-dicament when it comes to meal time - but with a twist!

Pizza at Sally’s by Monica Wellington

We can’t think of a tastier way to learn about the intricacies of where food comes from then over a big pizza pie. Sally is doing pizza, in the coolest way possible. Buying flour right from the mill, making pizza sauce with tomatoes from the community garden. We’re all about it!

The Carrot Seed by Ruth Krauss

We love this story about the power of believing in yourself, determination, patience and following your gut. Despite everyone telling a young boy that his carrot seed will not grow into anything - he doesn’t stop watering, weeding, and waiting. An important story that is a fundamental part of being a successful gardener.

The Curious Garden by Peter Brown

Let’s follow the lead of Liam in this story by daring to dream about a more green world. Environmentalism in an urban setting. As we turn the pages of this book, the dark, grey world transforms before our eyes into a vibrant, lush, green one.

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Picture Books for Ages 5-9:

Amy Wu and the Perfect Bao by Kat Zhang 

Trial and error in the kitchen is something that we have probably all experienced during this pandemic. No need to get discouraged! In this story, Amy Wu is determined to make one of her cultures traditional recipes despite her many failed attempts - I wonder what the secret ingredient is?

Eddie's Garden: And How to Make Things Grow by Sarah Garland

This fun story showcases all the hard work that goes into making a garden grow. But as we know, there is more to it than just a gardener's hard work! Eddie gets some help from the sun, rain, and many little critters. An inspiring story that inspires the youngest of gardeners to grow anywhere they can!

Food Truck Fest! by Alexandra Penfold

Feeling stuck at home? Travel the world of food, exploring with these restaurants-on-wheels, and get a taste of adventure! A celebration of the vibrancy food trucks bring to our communities, that showcases all that goes on behind the scenes to gather, transport, prepare and cook delicious food for us in the most unexpecting of places.

From Seed to Plant by Gail Gibbons

A delicate introduction to understanding how a plant, flower, or tree has come to be - sharing important vocabulary around the processes of pollination, seed formation, and germination. A perfect companion for early science lessons, and curious young gardeners. Our favourite part? This book includes instructions for a fun seed-growing project!

Grandma's Garden by Hillary and Chelsea Clinton

This timeless, heart-warming, and cross-generational story that showcases all the power a garden has. Imagining one space that holds opportunities to learn, discover, celebrate and share in stories and moments of solitude. Snuggle up with a loved one, and enjoy the comfort of a garden with this book.

How Groundhog's Garden Grew by Lynne Cherry

This cheerful story has all the good feels, while educating young readers about the many cycles and elements of gardening. Most importantly, this story drives home the importance of community, and that we all need a little help from our friends. Author Lynne Cherry is on a mission to inspire kids to grow their own food at home or at school. Growing Chefs approves!

Picture a Tree by Barbara Reid

Canadian author and illustrator Barbara Reid, invites you into this soothing story that has us giving gratitude to the bounty of nature, and all that a tree can offer. This book is sure to help sprout in our imaginations, a magic that will never have us looking at trees the same again. 

The Garden of Happiness by Erika Tamar

This is a serious, feel-good book about urban agriculture! Marisol is inspired by a vacant lot in her community that is transformed into a community garden. She wants to get involved, but there are no available plots left - but that doesn’t stop her! She passes along the inspiration to so many others, with her sheer determination to plant a seed.

The Pea Blossom by Amy Lowry Poole

A retelling of an old tale of Five Peas in a Pod, one pea finds its destiny and purpose on the windowsill of a house near the city of Beijing where a young, sick girl finds hope and healing in this little pea.

The Ugly Vegetable by Grace Lin

Join us in celebrating all the fruits and vegetables that don’t get enough appreciation in this world with this story! We don’t carrot-all about whether or not our produce looks perfect - it's equally as delicious! This story includes a scrumptious recipe for ‘Ugly Vegetable Soup’ with a complete guide of Chinese pronunciation for some decadent produce.

Up in the Garden and Down in the Dirt by Kate Messner

This story paints a picture of the combined forces in a garden: the busy bees swirling in the green, and the less noticed, wriggling worms and vital work being done down in the dirt. This rhythmic story provides comfort that we are not alone in our hard work in the garden!

Up We Grow!: A Year in the Life of a Small, Local Farm by Deborah Hodge

We are invited to get to know the hardworking farmers who plow, plant, compost, mulch, harvest and market fruits and vegetables. We learn about the chickens and goats, buzzing bees, and many of the farmers’ friends, working in synchronicity that help make it all happen. This informative book explains to children the importance of small local farms while touching on soil science, pollinators and sustainable agriculture.

Watch Me Grow!: A Down-to-Earth Look at Growing Food in the City by Deborah Hodge

This book features photos taken locally in Vancouver that highlight all the possibilities of urban agriculture, and growing food in the city and how kids can be involved!

Zora’s Zucchini by Katherine Pryor

Zora was warned that she was planting A LOT of zucchini, but like most kids, she wasn’t focusing on the potential problems, when there was so much possibility! When her family was all zuked out, and ran out of creative ways to eat zucchini - Zora started her own neighbourhood vegetable swap! We love this story that highlights a community growing food, and coming together to share in their harvests.

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Books for Ages 9-12:

Seed Folks by Paul Fleischmen

In this short novel, a seed is planted in a diverse neighborhood that sprouts and grows into a community garden. A great novel, for intermediate aged readers that covers topics about urban agriculture, community, and that one person can make a big difference in their community.

Seed Savers: Treasure by Sandra Smith

Treasure, is Part one of the ‘Seed Savers’ series that gently depicts a dystopian society where seeds and gardening are illegal. Two kids, meet a friend who teaches them about seeds, and real food.  This leads them to let their curiosities take them on an adventure where they plant a forbidden tomato plant. This series of 5 books showcases the importance of the seed savers in our world, and may plant a seed for the kids in your life to discover the magic that is in a seed.

The Vanderbeekers and the Secret Garden by Karina Yan Glaser

We love this second book in the Vanderbeekers series that is a mega-feel good story about the neighbourhood children joining forces for good to create a secret healing garden in their urban community of Harlem for one of their elderly neighbours who is sick. Jam-packed full of warmth, community, and caring.

Support local B.C. businesses for all your food-related holiday shopping!

We’re big advocates for sustainable and local products and you can bet that extends to our holiday shopping list. Now, more than ever, it is important to support our local businesses and local food community.

When doing your holiday shopping this year, we encourage you to think local and sustainable. Consumables make a great gift your loved ones will be more than excited to receive and there is no shortage of great local businesses that provide something for everyone on your list.

Remember that experiences and time together is a great gift as well. Consider supporting local restaurants by gifting a friend a gift card to their favourite local eatery so you can hang out and enjoy a meal together in the future, or source local ingredients and pick up a cookbook from a local chef for your family to cook and enjoy a meal together at home. There are loads of ways to get creative.

Our team of staff would like to share some of our favourites to help you find a gift for the foodie on your list. Almost all of the businesses below allow you to shop online and pick up your order at the store, or have your order shipped to you or directly to the person you are shopping for this holiday season making your holiday gift giving easier than ever this year.

East Van Roasters - eastvanroasters.com
319 Carrall Street, Vancouver, B.C.

If you have a chocolate lover on your holiday list this is the place to shop. Creating incredible, ethically sourced bean-to-bar chocolate and coffee, this local shop is also a social enterprise work and job training for women in downtown Vancouver. Check out their online shop for some sweet treats and even some sweet EVR swag.

East Van Jam - eastvanjam.com
Vancouver, B.C.

We love this local jam company with an incredible selection of locally made products made from B.C. produce. There are so many incredible flavours you’ll find it hard to pick just one. Available through online orders or at a selection of retailers (check out their website to find one near you).

Soirette - soirette.com
1433 W Pender Street, Vancouver, B.C.

For holiday cakes, cookies boxes, and macarons, check out Soirette bakery. Their holiday cookie box makes the perfect gift with nine varieties of delicious cookies. Or for a fun and scrumptious family activity- check out their DIY ginger bread kit. Everything you need to build and decorate your own gingerbread house.

Hives for Humanity - hivesforhumanity.com
101 - 1245 Glen Drive, Vancouver, B.C.

Looking for stocking stuffer ideas? Our friends at Hives fro Humanity have got you covered with jars of fresh local honey, beeswax candles, and a fine collection of salves , balms, and tinctures. Order online or check out their website for a retailer near you that carries their products.

Blue Heron Creamery - blueheroncheese.com
2410 Main Street, Vancouver, B.C.

Plant-based, cultured, fresh & aged. Blue Heron produces 100% dairy-free, plant-based vegan cheeses and other products, a perfect gift for the vegan in your life. But not just for vegans! Consider a Blue Heron purchase for any foodie on your gift list.

Mission Hill Family Estate - missionhillwinery.com
West Kelowna, B.C.

Mission Hill Family Estate Winery is Canada’s only five-time winner of Winery of the Year. Their online shop offers wine by the bottle, or carefully curated gift packages. Treat your friends and family to a bottle of B.C.

Coho Commissary Market - cohocommissary.com/market
Vancouver, B.C.

Head over to the Coho Commissary’s online Market for a number of incredible and delicious food and drink options from their incredible community of local small businesses. There’s something for everyone in here and if you simply cannot decide which food items to get for your gift try one of their curated food boxes with a selection of amazing products from their vendors.

Sheringham Distillery - sheringham-distillery.myshopify.com
Sooke B.C.

Started by a local chef turned distiller and his wife, Sheringham makes small batch handmade spirits from high quality, locally sourced ingredients. The perfect gift for those who enjoy making cocktails.

Lumette -enjoylumette.com
Sooke, B.C.

Alayne MacIsaac (also co-founder of the above mentioned Sheringham Distillery) created Lumette for those who want to enjoy a cocktail without the alcohol. These non-alcoholic spirits are crafted using premium botanicals and traditional distilling methods and make the perfect gift for those that love making fabulous cocktails, without the alcohol.

Davis Bay Tea Co. - davisbaytea.ca
Davis Bay, B.C.

Who doesn’t love curling up on a cold rainy day with a piping hot cup of delicious tea. Davis Bay Tea Company has a wide selection of delicious loose leaf tea blends and even has holiday gift boxes so you can give the tea lover on your list a gift that allows them to experience many of the amazing blends and flavours Davis Bay Tea Co. has to offer.

Flourist - flourist.com
3433 Commercial St, Vancouver, B.C.

Have an avid baker on your holiday list? Check out Flourist for some great gift ideas. Whether it’s some new tools for in the kitchen or perhaps a bouquet of flours, the baking enthusiast on your holiday list would definitely love to receive some of the amazing products Flourist has available.

Untangled Cider - untangledcider.ca
725 MacKenzie Road, Cawston, B.C.

Dry, fruit forward ciders made on the Klippers Organic Farm and served at Row Fourteen Restaurant. Klippers believes that food should be organic, fresh, and grown free of pesticides or genetic modification – just as nature intended.

You can find Untangled Cider weekly at the Vancouver Farmers Market.

Vancouver Farmers Market - eatlocal.org
Vancouver, B.C.

Our B.C. farms and producers offer fresh fruits and vegetables, meat, eggs, dairy, and poultry, sustainable seafood, craft beer, wine and spirits, artisan food products, handmade craft, wild harvested foods, and hot food and coffee. When you shop at a Vancouver Farmers Market, you’re buying fresh, delicious food directly from local producers.

7 Ways to Reduce Food Waste in the Kitchen

Curious about how you can reduce food waste in your kitchen? Despite the abundance of food production, more and more food is being wasted, and many Canadians do not have access to healthy foods. According to this study by Second Harvest, 1.4 million Canadians struggle to access healthy foods, and 60% of the food industry’s environmental footprint is from food waste. 58% of food is wasted, and 32% of this food could have been rescued. Today we’re here to show you what you can do on an individual part to help reduce your food waste impact.

Talk with your kids about their ideas too!

1. Proper Storage

The first step to consider with food waste is storage. A quick internet search will show you great ways to store the unique items you may have. For a general guideline, check out this awesome resource here. When storing food, remember to organize them as visually appealing as possible (resist shoving food items to the back of the fridge, or out of sight) and get in the habit of bringing older food items to the front of the fridge.

2. Use Every Part
Did you know, some of the most nutrient-dense parts of our produce items include the skin, stems and tops? Try mashed potatoes with the skin, or perhaps a carrot top pesto. Radish and beet tops make great additions to salads or stir fries, and dark leafy green stems can be used in cooking as well. All of these are also incredible for making broths, in addition to garlic, onion and celery scraps. Citrus peels can be dehydrated and used in tea. Get creative by including parts of foods that aren’t normally used, and tweak recipes to include these incredible ingredients. Shopping at the farmers’ market allows you to ask the farmer for any recipes they recommend. Check out this website for some recipe inspiration.

3. Save The Pulp

For those who love to juice and make dairy-free milk, the leftover pulp from these is so easy to use! Juice pulp can be used in soups and even desserts (Farah from our team recently made a vegan, gluten-free carrot cake with carrot pulp). With dairy-free milk, the pulp can be used in baking, smoothies, and even as toppers to meals.

4. Freeze & Preserve

A fun BC summer activity for the entire family is picking berries, and you can freeze them over the winter. If you do find yourself with an excess of food, freezing is a great way to maintain its integrity. Taking it a step further, you can also try fermenting, dehydrating, drying, and canning excess foods.

5. Grow Food from Scraps

Did you know you can grow food from food scraps? Whether it’s from the ends or seeds, there are tons of produce items that can be re-grown. Check out this video from the UBC Botanical Garden on different food items you can grow from scraps. 

This is an especially enthralling activity to do with the kids your house or classroom!

6. Skincare 

Many conventional skincare products contain harsh ingredients and chemicals that can be quite harmful to our health. Not to mention they can be quite costly as well! Why not try making some products at home? Coffee grounds alone, or mixed with sugar and oil makes a great body scrub. Excess cucumbers or cooled, used tea bags can be applied to your eyes to reduce puffiness. Banana peels and avocados can be applied topically and make great face and hair masks.

7. Compost

Where allowed, composting is a great option for reducing food waste. Compost is highly beneficial for plant health, and food decomposes much faster in the compost than a landfill. Check your housing regulations to see if composting is allowed, and if not, a nearby farm, community garden, or co-op might take your food scraps.

The Coolest Way to Eat Your Greens! Frozen Greensicles

These Greensicles get their vibrant green color from spinach. Including spinach in a popsicle (or smoothie) adds vitamins A and C as well as potassium and magnesium. Making this easy recipe along with kids is fun and will help get them comfortable cooking with and eating greens. For extra fun make up your own name for the greensicles (hulksicles, grasshoppersicles, greenmonstersicles). 

Frozen Greensicles Recipe

Yield: This recipe makes 4 greensicles
Prep time: 5 minutes
Freeze time: 5 hours (or a bit longer depending on your freezer)

Ingredients:
½ cup spinach or other greens
½ cup pineapple (frozen, canned or fresh)
½ cup milk (dairy or dairy free)
½  cup yogurt (dairy or dairy free)
1 banana (frozen or fresh)

Tools:
Blender*
Popsicle molds**

 Instructions:

1. Place all ingredients in a blender or food processor and blend mixture until it is smooth and creamy and there are no large chunks of spinach left. If your smoothie is too thick add some extra milk, yogurt or water and blend some more. Ask an adult to assist when working with a bender and food processor.

2. Pour mixture into popsicle molds

3. Freeze for 5 hours or until frozen

4. Release popsicles from the molds and enjoy 

Modifications: 
You can add any fruit you have on hand to your greensicle recipe. Some fruits like blueberries will taste great and also change the color of your greensicle. Have fun experimenting with different flavor and color combos.

*If you don’t have a blender you can use a food processor or put all the ingredients in a zipper bag and smush the mixture with your hands (chop the spinach a fine as possible if you are using this method).

**If you don't have popsicle molds you can freeze this mixture in an empty yogurt container and eat it with a spoon like ice cream or “icegreen”.

Cooking Something New in the Kitchen: A Recipe for Learning

If you are like me, you have a few things you regularly cook with your kids. For our family, it is a trusted recipe for double chocolate muffins with banana and zucchini. The recipe is easy, reasonably healthy, and everyone likes it, so we make it often. When I think of cooking with kids I almost always think of things I am familiar with and that also produce a sweet and tasty result (like my chocolate zucchini muffins). 

This year, I have been challenging myself to move away from my comfort zone and try cooking some new things with my kid that aren't so familiar. Things that are new to us both. We have made cranberry sauce, beet hummus, sauerkraut, sourdough bread, and homemade tomato soup to name a few. All things that I have never made before. The results have been predictable; some failures, some success, and plenty of learning. In many cases the cooking process and technique was so much different from the things we usually cook that we couldn’t help but learn (A LOT) along the way. We did research, learned how to use a kitchen scale, tried to understand fermentation and asked friends and family for advice. During this process it occurred to me that the skills required to learn to cook something new (researching, problem solving, resourcefulness) will be pretty useful for my kid as she grows up (probably more useful than the ability to make one recipe for chocolate zucchini muffins). With this in mind over the summer we are planning to continue to cook some new things...and probably some more chocolate zucchini muffins (because they are really very tasty). Next up is fresh pasta…wish us luck!

Want to Cook Something New Together? Here are some tips: 

Decide what you will make together:

• Look in magazines or online for inspiration 

• Pick an item from your heritage and call a family member to ask for the recipe

• Think of what you might order-in and find a similar recipe that you can make at home. 

Research, explore, and prepare together:

• Watch some videos together (we watched someone make sourdough on Youtube about 6 times before we felt ready to try it)

• Ask friends and family for tips (you probably know someone that knows how to cook what you are cooking)

• Explore any concepts that are new to you both, this might be the origin of the dish, cooking techniques or terms

Take some notes:

• Write out the recipe to make sure you all understand the steps

• Take some notes for next time you make the recipe (ie. turn down oven temperature, too dry,  yummy)

Anticipate some bumps:

• It might come out perfect the first time….and it might not. Be prepared to fail(ish) and try again if you like

Have fun cooking something new!