TREK and the Community Action Project

Hey, we’re Fiona, Kate, Roko, and Jada. We’re from the TREK program at Prince of Wales Secondary School. TREK is an outdoor leadership program for grade 10 students. In TREK we are encouraged to take action in our community, which is what we’re doing with Growing Chefs! We are so excited to continue learning about local foods and cooking within the community.

Each Wednesday morning for the next six weeks, Growing Chefs! will host a small group of students from the TREK program. They will support our charity through a variety of volunteer tasks and activities, and in turn, we will provide fun, behind-the-scenes learning experiences about charities in general, and Growing Chefs!

We’ve asked these teens to share a little more about themselves:

What is your favourite vegetable? 

Fiona: Cucumbers

Kate: Carrots 

Roko: Bok Choy 

Jada: Cucumbers 

What was your first food memory? 

Fiona: Eating different meals that our homestay students would cook when they were staying with us.

Kate: Eating is multigrain toast from COBS that i would eat everyday from breakfast. 

Roko: Having large sandwiches that had ham, salami, turkey, bacon with mustard and lettuce in elementary school.

Jada: When I was younger and I remember the first time I was connected with food was when at age 6 I used to go berry picking with my mum and sister. 

What outdoor activity makes you feel connected to the planet? 

Fiona: The outdoor activity that connects me to the planet, is anything near the water- I've grown up swimming and also just enjoyed being outside. 

Kate: Every morning I can see the sun rising behind the mountains on my walk to school.  

Roko: Camping because it disconnects me from the online world.

Jada: Backcountry camping/backcountry camping because I feel at peace with myself and I enjoy being away from the world of social media so I feel more connected with our planet. I also love the accomplishment of being able to say I did the hike.

What family recipe makes you feel warm and fuzzy? 

Fiona: The family recipe that makes me feel warm and fuzzy is our Scottish Caramel Shortbread which my granny, my dad and I all make- it makes me feel connected to my roots.

Kate: Vaniljekranse is a Danish family recipe. I used to make them every Christmas with my mormor. The cookies are like rings and you make them with a meat grinder. They’re so yummy!!

Roko: My grandma's fried chicken and it's way better than KFC.

Jada: Every new years eve I help my mum make a traditional Dutch food called Oliebollen.

Growing Chefs! is Growing in Vancouver and Victoria. Join our team!

Do you want to support healthy, sustainable and just food practices and systems? Improve the health and nutrition of kids and youth? Make local, sustainable food accessible? Connect communities through food? If yes, then Growing Chefs! might be the place for you! 

What we offer:

• A supportive, collaborative, fun work environment

• Opportunity to develop, expand your skills

• A chance to make a difference in the food system

We are currently looking for two people to join our team: 

• In Victoria - Chef Educator (closing date: January 10, 2020)

• In Vancouver - Fundraising and Operational Assistant (closing date: January 15, 2020)

We will be conducting interviews as applications come in, so please don’t wait to submit. The positions may be filled before the closing dates.

At the root of our food system - Soil!

Today is World Soil Day! How often do you think about soil? We walk on it, dig in it, grow in it… but what do we really know about soil?

Healthy soil is not only important for plant growth and the future of our food systems. It also plays a key role in providing ecosystem services as well as is important in combating climate change, helping to trap carbon and keep it out of the atmosphere. Our soils are alive and vital to life on Earth but they are under threat.

We’re learning more about all things soil for World Soil Day and invite you to join us in learning more about why our soils are so important and how we can help protect them. Can you dig it?

The United Nations’ World Soil Day 2019 and its campaign "Stop soil erosion, Save our future" is a day to help to raise awareness on the importance of addressing the increasing challenges in soil management and raise the profile of healthy soil by encouraging governments, organizations, communities and individuals around the world to engage in proactively improving soil health.

As students in our program learn in their first Growing Chefs! lesson, soil is so much more than dirt. You can think of soil more like a body of water. A lake has fish, plants, micro-organisms, nutrients, water and so much more, a soil body is also a complex and interesting system containing soil, rocks, roots, animals, bacteria and other parts. And just like other ecosystems and organisms, soil systems provide a network of functions that are far greater than the sum of their parts.

Image from the Food and Agriculture Organization of the United Nations website - http://www.fao.org/world-soil-day/en/

Soil Quick Facts:

• There are more microorganisms in a teaspoon of healthy soil than there are people on the Earth!

• Soil is home to a quarter of all known species on Earth.

• Well managed soil can take tons of carbon out of the atmosphere and help reduce greenhouse gases combating climate change. Ten percent of the world’s carbon dioxide emissions stored in the soil.

• It can take up to 1,000 years to produce just 2-3cm of soil.

• Soil is alive, and therefore soil can die. Erosion and pollution of our soil systems are some of the biggest threats to healthy, thriving soil.

• Every 5 seconds the equivalent of one soccer pitch of soil is eroded.

Looking to learn more about soils?

1. For educators there are many connections that can be drawn to our soil systems in the classroom and the Food and Agriculture Organization of the United Nations has put together a great soil activity booklet for kids to learn more about soil science.

2. Find out more about organizations working toward the preservation of our precious soils with this great list from Food Tank.

3. Find tons of great activities and lesson plans for kids at soils4teachers.org/home

4. No better way to learn more about soil than rolling up your sleeves and getting your hands dirty!

Give the Gift of Gardens, Give the Gift of Growth

Did you see the lights? Last night, Science World glowed green for Growing Chefs! Tonight, on Giving Tuesday, BC Place is also going to be lit up green. When you see those lights, we hope you’re reminded of the hard work our chef volunteers put in to help kids’ connections to food take root.

Too many kids lack access to healthy, whole food or know where food comes from or how it’s grown. Growing Chefs! is on a mission to change that. Through our food literacy programs, delivered by teams of chef and community volunteers, we give kids and youth hands-on experience with the whole food cycle, from seed to plate to compost. 

Your donation this holiday season will help more BC kids build connections to the earth, local food systems, and with one another as they care for and harvest their gardens, and prepare and share meals together. We hope to raise $20,000 by the end of 2019.

A donation of:

• $500 is equivalent to the cost of all the gardening and cooking equipment for one class

• $200 is equivalent to the entire cost of the Classroom Gardening & Cooking Program for one student

• $150 is equivalent to soil, seeds, and all of the gardening equipment needed for one classroom garden

• $25 is equivalent to soil for one classroom garden

Giving Now Means Giving More!

Local businesses Houweling’s, Lyra Growth Partners, and Shauna Gold Personal Real Estate Corporation have committed to doubling donations* (including the annual pledged donation amounts for new Champion Radish Club monthly donors) between December 3 – December 31, 2019.

What’s the Champion Radish Club?

We’re so glad you asked. Our monthly donors make up the Champion Radish Club. Your monthly gift will provide a consistent, reliable, and predictable source of funding. This sustainability allows us to plan ahead and implement our hands-on programs more efficiently. It also lowers administrative costs.

Why choose monthly giving?

• Your gift is easy, secure, and green—a monthly donation saves paper, postage, and energy!

• You ensure your gift has the greatest possible impact!

• You will get special updates from the classroom from our participating students!

• You will get exclusive event invites to special events like the Affogato Affair and Beer, Bread & Butter!

• You get to be a Champion Radish (A most delicious type of radish!)

Donation commitments can be made online using a credit card (via Canada Helps) between December 3 and December 31, 2019 to be eligible for matching.

For more information, or to make a matching commitment from your business: contact Jaydeen Williams, Development & Communications Director, jaydeen@growingchefs.ca or 604-710-1677.

* up to a maximum determined by corporate #GivingTuesday donations

THANK YOU to our Giving Tuesday partners:

Meet Brad Bodnarchuk of Half a Dozen Hospitality!

Growing Chefs! relies on so many individuals who contribute their time and money to ensure children have access to our programs. In Brad Bodnarchuk’s case, he contributes both, and more! Brad, of Half a Dozen Hospitality, is a restaurant consultant, podcast host, father, and jack-of-all-trades. Between the hours he spends with our program teaching kids about yummy vegetables and healthy food systems, and organizing delicious fundraisers to benefit our charity and others, we are humbled by his ongoing support of our mission and organization. Here’s your chance to get to know Brad!

What about Growing Chefs! resonates with you? 

I’ve always been super intrigued by food and people, so right off the bat, this program fulfills that for me. Taking this another step further, I truly love having the ability to work with and teach children. As a father myself, I take a ton of pride in sharing what I know about food with my daughter; it has been the same with the kids I’ve been lucky enough to interact with at Growing Chefs! Giving back to the community and helping share my passion for food with these kids has grown my passion for food even further. 

What is your favourite Growing Chefs! lesson? 

That is a really tough one, since each lesson seems to have it’s own unique and special memory attached to it. If I had to pick one, it would have to be the first lesson when we help the kids plant seeds in the soil. There is something so cool and symbolic about that process and seeing how engaged the kids are with this lesson makes it really special. I feel that showing them how easy it is to do something such as growing peas or lettuce opens their eyes to the real possibilities of fresh and healthy food.

Do you have a garden at home? 

We are so lucky to have some great outdoor space in East Vancouver that gets a ton of natural morning and afternoon sun that has helped us to grow herbs, lettuces, tomatoes, strawberries, and blueberries. It is a true luxury in the summer months to be able to hop outside to harvest some of your very own food that you planted just weeks before.

What's your favourite vegetable? 

Easily the potato. So many different types that you can prepare in so many different ways. I don’t think I will ever get sick of potatoes. 

What's your favourite seasonal recipe? 

Seeing as it’s November at the moment, you can still get some pretty spectacular local beets. I am a sucker for what I call a Beet Poke Salad. Essentially, you are replacing the raw fish you would traditionally see in a Poke bowl with roasted beets! The flavours are incredible and it is probably one of my favourite dishes to make guests whenever we host a dinner - it’s usually a hit. 

Earlier this year your business, Half a Dozen Hospitality, hosted a dinner to benefit Growing Chefs! Tell us a little more about the dinner and/or the work you do? 

That dinner was such a great time! Admittedly, I had no real idea how it was going to turn out. At the time, the Half A Dozen Hospitality Dinner Series had never been done before so our Growing Chefs! dinner was the first of its kind. The premise for the dinners is pretty simple: we pair a local chef with a local farm, and host anywhere between 40 - 60 people for an incredible 6-course meal. The idea came to me as I was lying in bed one night! I thought about creating a platform to connect the awesome people I consult with in the hospitality industry with the community on more positively impactful level. I decided to commit to executing 6 dinners throughout 2019 - basically one every 8 weeks - and see how much money we could raise for different local charities. With each dinner, we take all of the profits and donate them to a local charity that has a food component to their program. Growing Chefs! was a natural fit for our first ever dinner, and we hope to work with you again in 2020. 

Anything else you'd like to share? 

Honestly, I’ve just been really impressed with the kids and their willingness to try almost anything… and also, really eating their vegetables! For me, growing up I wasn’t nearly as adventurous, nor did I want to eat a plate of vegetables, but these kids are asking for seconds and thirds! I think this is so great and is going to serve them well as they grow. 

To anyone that has the time and the ability to volunteer to help Growing Chefs! or a program like it, I would strongly advise you do it. You will learn more about your community than ever before and you will, no doubt, take so much joy from seeing the smiling faces of the people that you have had such a positive impact on.

Brad, thank you so much for your time, passion for food, and great ideas! We can’t wait to work with you more in 2020!

Our classes are cooking!

It is our fifth year of delivering our Intermediate fall Classroom Gardening and Cooking Program in the Metro Vancouver area and our first ever year bringing our fall program to Victoria.

This fall, thanks to our amazing team of 75 chef volunteers, we were able to reach over 450 kids in 21 schools:

• 18 Metro Vancouver schools

• three Victoria schools

Our program is very nearly complete, but here’s a sneak peek into what these classes have been up to:

Students are thrilled to meet the chefs when we first arrive in the classroom. The chefs tell them together we will be planting seeds, tasting new foods, and doing some cooking all right in their classroom.

Our lessons begin with students tasting fresh herbs and then designing their own science experiments to learn more about how plants grow. There is a shuffling in each classroom as students eagerly gather into groups, each led by a chef, where they thoughtfully discuss what plants need to grow and how to design their experiment, all while still munching on fresh dill, basil, and mint leaves. Some beans are planted in pots that get full sun while others are hidden away in a cupboard. Some are watered daily while others watered only once a week, and some not at all. Some plants are spoken too, some are sung to, some are watered with sugar water, some have salt or food dye added to their regular water… all experiments designed by students eager to see what happens as their plants grow.

Of course, not everything can be grown all year round, which means the fall is the perfect time to talk about local food, seasonal eating, food miles, and food preservation methods. Our amazing volunteer teams brought in some great examples from their kitchens of foods they preserve. After, our students got to roll up their sleeves and give it a try themselves preparing their own pickled vegetables right in the classroom.

In just a week’s time, we are able to enjoy our delicious pickles as a part fo our healthy snack lesson where students learn about the new Canada Food Guide and explore the artistic side of the culinary arts creating beautiful little canapé snacks, that also happen to be healthy!

Throughout the program, students have been learning recipe planning, flavour profiles, and plating all while practicing their knife and kitchen skills. At the fifth lesson, students’ faces light up as the chefs explain to them that today they will be putting all these skills together to work in teams and design their very own stir fry recipe, which they will be responsible for prepping, cooking, and plating next lesson. The students get right to work in their groups to carefully design and layout their recipes, trying out different flavour combinations of the various vegetables, sauces, herbs, and seasonings the chefs have brought them.

What tasty creations will these young chefs come up with?! We’ll just have to wait and see at our stir fry cooking showcase in the classroom next week!

Meet Vivian!

This year Growing Chefs! has been fortunate enough to have three amazing UBC students from the Land and Food Systems program to join us for our fall program. These passionate students have been helping out in the office, as well as working with our volunteer teams in our participating classrooms to deliver hands-on gardening and cooking lessons. We’d like to introduce you to one of these UBC students, Vivian!

Hello! My name is Vivian and I am working with Growing Chefs! this semester as one of the student interns from UBC! I am currently studying Food, Nutrition and Health, with a minor in Psychology. Growing up, I have always been intrigued by how food can bring us together regardless of gender, age, cultural backgrounds and even personal experiences.

Last year, I had the opportunity to study abroad at the University of Auckland, where I met students from all parts of the world. As an introvert who didn’t know anyone in New Zealand, it was definitely nerve-wracking at first. Despite my worries, however, I was quickly able to settle in and meet some very close friends. One of my favourite memories was when my flatmate’s family visited from Norway and cooked our entire flat a full meal! We spent the entire night learning about our different cultures and connecting over good food. 

I love working with kids and I love food; so naturally, this was the perfect placement opportunity for me! What better way to combine two things I’m passionate about than to work with Growing Chefs!? It is so important to educate young children about our food system, especially in regards to where our food comes from and how it gets to our plates. In this day and age, where we have become disconnected with the origins of our food, we can help reconnect the younger generation (and hopefully ourselves!) by bringing gardening and cooking into classrooms.

When I’m not busy with school or work, I love travelling and learning about different cultures. In the summer, you can definitely find me on the scenic route, making road trips around the country! I also enjoy baking occasionally and have recently started picking up photography again after a long hiatus. 

I am excited to be joining the Growing Chefs! team this semester and I look forward to learning alongside the team and the students we will be working with!

Whole Foods Market: Supporting Growing Chefs! for ten years!

Whole Foods Market has been supporting Growing Chefs! since 2009 and tomorrow, their generosity stretches province-wide! All seven British Columbia locations of Whole Foods Market will generously donate 5% of net sales from the entire day to support our Classroom Gardening and Cooking program. Happy shopping!

P.S. This old Whole Foods Market feature post may look vintage on our old blog, but it’s worth checking out!

From Farms to Forks 10: Thank You

On October 6th, we hosted our 10th annual From Farms to Forks harvest kitchen party at Pacific Institute of Culinary Arts. Our guests wandered from kitchen to kitchen to watch chefs in action, meet growers, and enjoy delicious tasting plates - each paired with a different wine from Mission Hill Family Estate.

Click here to relive the menu and the pairings!

More photos to come soon!

Photo Credit: Kai Mallari

From Farms to Forks is Growing Chefs’ biggest fundraising event of the year and we hoped to raise $70,000 this year to support our 2019/2020 Classroom Gardening & Cooking Program. Our supporters helped us to exceed our goals and expectations and together, we raised:

Over $84,000!

Each year, our founder and chair of the board, Merri Schwartz, writes and reads a thank you poem at the event. This is From Farms to Forks 10:

Gather ‘round guests, we’ve some thanks to attend to,

Don’t fret! They’ll be brief! Off to eat we’ll soon send you.

First, thanks to you for attending tonight,

To see you all here is a most welcome sight.

Thanks PICA, for hosting us each year with grace,

Our event would not work save your most special space.

Chef Marc, Yves and Sylvia, Jen, and the rest,

Our most sincere thanks. You are simply the best!

Our Silver Thyme Sponsors: Whole Foods! Mission Hill!

Bushel Sponsors, the thanks in our cups will soon spill…

… Over! For there are so many to thank,

Farmers, chefs, restaurants, your work fuels our tank.

The farmers whose toil and whose gifts make us grateful,

The chefs who create and bring magic to table.

The classic bar duo you’ve all come to adore,

Dear Ange and dear David, now go forth and pour!

Growing Chefs! staff, you know truly no bounds,

The work you put into this simply astounds.

Thanks Board of Directors, you shape our vision,

Thanks for attending and for all you’ve given.

50 volunteers came to help us this evening,

The effortlessness of it all is deceiving!

On bar and on wine, on auction and door,

On service, on fundraising, and still there’s more!

Robbyn—you’ve swooped in to save us as always,

You nail it each time, please accept our praise!

Dear Fred and Margaret, we thank you each year,

And each time, like angel emcees you appear.

Peter Blitz for the sound and the mic in my hands,

Stania and Devi, your ticket-selling record still stands!

For the many supporters among us right now,

Adopt-a-classroom donors, please take a bow.

CIBC, Whole Foods, Telus, SVP, SpencerCreo, 

Les Dames, Christopher Family Foundation, we’re all such big fans.

Our Champion Radishes—29 here this evening,

All auction donors whose items you’re scheming…

… To win! Go ahead, take a look, place your bids,

Thanks our young growing chefs representing the kids,

Artona, your patience is truly abounding,

Thanks for the printing, our thanks is resounding.

Bella Wines for the sparkling and Fiodesigns for… design!

We’ve mentioned Mission Hill, but thank god for wine.

And beer! Thanks for beer, too. From Fuggles & Warlocks,

And cocktails. Long Table will knock off your socks.

More beer still, Strange Fellows, and Phillips the soda,

You ensure that refreshment will exceed our quota.

Thanks Terra, like many, you’ve been with us for years,

Edible and Scout ensured our event reached your ears.

Grounds for Coffee, we thank you.

Hives for Humanity, merci.

Mahalo, Mavreen David, Kai Mallari, and Leila Kwok Photography.

For cheese, we say danke, to our friends at Les Amis.

Mink Chocolates, grazie, for answering our call,

Namasthé, we’d say thanks but your name says it all. (ha!)

From Pedersen’s the rentals, our annual set,

For our sweet raffle prize, let’s not miss WestJet.

And lastly, let’s cheer for a decade of this! 

You’ve made From Farms to Forks an event not to miss.

From Farms to Forks 10 Silent Auction!

Our Silent Auction is here!

If you’re interested in pre-committing a bid and having someone bid on your behalf, you have until midnight on Saturday, October 5th. Email jaydeen@growingchefs.ca to place your bids. You must include the following for each package you are interested in:

PACKAGE NUMBER:
YOUR STARTING BID (equal or greater than the starting bid listed):
YOUR HIGHEST BID (in increments as listed under each package):

1. WE WERK WERK WERK WERK WERK WERK

DONATED BY: WeWork Marine Gateway

VALUE: $14,500

STARTING BID: $4,000

BID INCREMENTS: $500

Feel like a BOSS with three months in a six-person office at the WeWork space at Marine Gateway. Set in a modern high-rise, you and your team will enjoy stunning views, airy common areas, unique meeting rooms, and individual work nooks designed to amp up productivity. Includes:

• Six-person office for a three-month period at WeWork

2. TOFINO WE GO

DONATED BY: Harbour Air, Wickaninnish Inn, and Tofino Surf Adventures

VALUE: $2,600

STARTING BID: $800

BID INCREMENTS: $300

Tofino is a place of contrasts where the wild and the luxurious meet. Remote beaches strewn with driftwood, dense untouched coastal rainforests, wildlife at sea and on land, and all the creature comforts for a lavish stay from stellar accommodations to top-notch dining. All in perfect harmony. Includes:

• Round trip airfare for two to Tofino with Harbour Air (expires Oct 31, 2020)

• Beginner group surf lesson for two at Tofino Surf Adventures (valid for one year)

• Two-night stay at Wickaninnish Inn (valid Oct 1, 2019 - April 30, 2020 or Oct 1, 2020 - April 30, 2021, other exclusions apply)

• Three-course dinner for two at The Pointe Restaurant

3. WILD WHISTLER

DONATED BY: Fairmont Chateau Whistler, The Grill Room, Scandinave Spa Whistler, Ziptrek Ecotours, and Sea to Sky Gondola

VALUE: $1,600

STARTING BID: $600

BID INCREMENTS: $150

World-renown Whistler awaits! After a day of sky high adventures, enjoy a pampered stay at the Fairmont Chateau Whistler, a soak in the healing waters of Scandinave Spa, and a delicious dinner at The Grill Room. Includes:

• Two-night stay (expires Nov 1st, 2020. Other exclusions apply) at Fairmont Chateau Whistler

• Dinner for two at The Grill Room

• Scandinavian baths access for two at Scandinave Spa Whistler

• Two Ziptrek Bear Ecotour from Ziptrek Ecotours (expires Oct 31, 2020, other exclusions apply)

• 2 round trips on the Sea to Sky Gondola

4. DINE FOR A YEAR

DONATED BY: Various restaurants

VALUE: $1,600

STARTING BID: $500

BID INCREMENTS: $150

Taste what Vancouver has to offer. Enjoy gift certificates to fabulous Vancouver restaurants and dine out every month for a year! Includes:

• Ask for Luigi ($100)

• Autostrada ($150)

• Belgard Kitchen ($75)

• Dockside ($100)

• Earls ($200)

• Edible Canada ($100)

• Hawksworth ($250)

• Juniper ($75)

• Nightingale ($250)

• Nook ($100)

• Royal Dinette ($100)

• Savio Volpe ($100)

5. KEEP ON ROLLIN'

DONATED BY: Helijet, Oak Bay Beach Hotel, and Bike Tours Victoria

VALUE: $1,518

STARTING BID: $450

BID INCREMENTS: $150

Day trippin' in the capital with choppers, farms, bikes and baths! Fly to Victoria in style aboard Helijet, explore the city on two wheels on the Harbour to Farm Tour. (Bike and helmet included!) Enjoy dinner at the Charlotte and the Quail And then soak the day's activities away with two passes to the Mineral Baths at the Oak Bay Beach Hotel. Includes:

• Return trip for two between Vancouver and Victoria with Helijet

• Two mineral bath passes at Oak Bay Beach Hotel

• Harbour to Farm Tour from Bike Tours Victoria (expires Oct 30, 2020)

• Lunch at Charlotte and the Quail

6. A WORTH-WHALE EXPERIENCE

DONATED BY: Vancouver Island Whale Watch

VALUE: $308

STARTING BID: $100

BID INCREMENTS: $25

Day trippin' in Nanaimo with cetaceans. Set off on a whale-watching adventure in Nanaimo for two. Includes:

• Whale watching tour for two from Vancouver Island Whale Watch

7. SILVERSTAR SUPERSTAR

DONATED BY: SilverStar Mountain Resort

VALUE: $1,000

STARTING BID: $300

BID INCREMENTS: $100

Explore SilverStar Mountain Resort and all it has to offer by day. And by night, climb aboard the Paradise Express snow cat and trek through the mountain under moonlit skies to Paradise Camp. Where you will enjoy a unique dining experience and superb views of the Monashee Mountains. Includes:

• Two-night stay, two-day lift tickets for two from SilverStar Mountain Resort, including Paradise Camp Dinner Tour for two (expires Apr 5, 2020, other exclusions apply)

8. SHUCK IT TO ME

DONATED BY: Spinnakers Gastro Brewpub & Guesthouses, V2V Vacations, and The Wandering Mollusk Oyster Catering Co.

VALUE: $975

STARTING BID: $300

BID INCREMENTS: $100

Capital capital! A fun-filled weekend away in Victoria. Start your trip by sailing the Salish Sea aboard the V2V ferry--a downtown Vancouver to downtown Victoria luxury passenger ferry that travels in style. Enjoy a one-night stay at charming Spinnakers Guesthouses and spend a day meeting mollusks with an oyster shucking experience for four. Includes:

• One-night stay at Spinnakers Gastro Brewpub & Guesthouses including breakfast, chocolate, and beer

• Two roundtrip premium tickets with V2V Vacations (V2V only operates Mar 15 - Oct 31)

• Learn to Shuck Oysters experience for four with The Wandering Mollusk Oyster Catering Co.

9. WE HEART VANCOUVER

DONATED BY: Various

VALUE: $950

STARTING BID: $300

BID INCREMENTS: $75

Rediscover your love for Vancouver and take your whole family! Includes:

• Rock climbing birthday party for up to six children at The Hive Vancouver

• One-year family membership to the Museum of Anthropology

• One-year family membership for Telus World of Science

• Four day passes to Capilano Suspension Bridge Park

• Family day pass to the Greater Vancouver Zoo

• Family four-pack of tickets to the Vancouver International Children’s Festival

• Two passes to Vancouver Aquarium

10. BEAR-Y RELAXING

DONATED BY: Westin Bear Mountain Golf Resort & Spa and Sante Spa Victoria

VALUE: $900

STARTING BID: $300

BID INCREMENTS: $100

A restful vacation is just a ferry away! Enjoy a serene stay atop the mountain. Spend the day exploring the breathtaking beauty of Bear Mountain and then pamper yourself at the spa. Includes:

• Two-night stay in a traditional room at the Westin Bear Mountain Golf Resort & Spa (expires Oct 30, 2020, other exclusions apply)

• Two spa treatments at Sante Spa Victoria

11. FRESH TRACKS

DONATED BY: The Josie and Red Mountain Resort

VALUE: $810

STARTING BID:$250

BID INCREMENTS: $100

Lay some fresh tracks in Rossland's world class pristine powder and then enjoy your Apres at The Josie--a boutique basecamp for winter adventure. Includes:

• One-night stay in a deluxe room at The Josie (expires Nov 30, 2020, other exclusions apply)

• $200 giftcard for The Velvet Restaurant & Lounge

• Two adult ski passes and two high-performance rental packages for Red Mountain Resort

12. THE SOPRANO

DONATED BY: Vancouver Recital Society, The St. Regis Hotel, and Medina

VALUE: $810

STARTING BID: $275

BID INCREMENTS: $50
Sing, sing, sing along with award-winning Soprano Measha Brueggergosma and then sleep, sleep, sleep the night away at the St. Regis Hotel in the heart of downtown Vancouver. Includes:

• Two tickets to see Measha Brueggergosman from Vancouver Recital Society (show on Nov 17 at 3:00 pm, subject to availability so winner must book tickets)

• One-night stay and breakfast in an Executive Suite at The St. Regis Hotel

• $50 giftcard to Medina

13. FLIGHTS. CAMERA. ACTION! 

DONATED BY: Pacific Coastal Airlines and Victoria Film Festival

VALUE: $715

STARTING BID: $200

BID INCREMENTS: $50

Cinephiles fly in style! Jet set across the Salish Sea to catch exciting new (and cult classic old) indie titles and festival worthy films at the Vic Theatre. Includes:

• Round-trip airfare for two passengers between Vancouver South Terminal and Victoria International Airport with Pacific Coastal Airlines

• Two punch cards for five films at Victoria Film Festival, Feb 7 - Feb 16, 2020 ($2 annual membership required)

14. IT'S BIG AND IT'S WHITE

DONATED BY: Big White

VALUE: $700

STARTING BID: $200

BID INCREMENTS: $50

This December, hit the slopes at Big White, Canada's favourite family ski resort, with everything you need to shred some serious pow. You'll also participate in Walk, Wine and Dine, the ultimate winter culinary journey for food and wine-lovers. Includes:

• One-night accommodation in a full-service hotel 

• Two day alpine or nordic skiing or boarding for two adults

• Two-day rental equipment (if required) for two adults

• One two-hour group Lesson for two adults/youth

• Two adult tickets to Big White's Walk, Wine and Dine event

• (package valid Dec 1 - Dec 19, 2019)

15. COOKED IN HOUSE

DONATED BY: House of Knives, Fresh Prep, and Search & Rescue Denim Co.

VALUE: $575

STARTING BID: $200

BID INCREMENTS: $50

Channel your inner chef. Learn how to chop and dice like the pros with everything you need: the ingredients, the tools, the teacher, and, of course, the look. 

• $50 giftcard for Fresh Prep

• Kori Artisan 8" chef knife, Kussi cut-resistant glove, and Kussi cutting board from House of Knives

• One-hour knife skills session in your home with culinary school alumnus and president of House of Knives, Andre Eng

• Apron from Search & Rescue Denim Co.

16. ALL ABOARD!

DONATED BY: VIA Rail

VALUE: $500

STARTING BID: $150

BID INCREMENTS: $50

There’s no better way to explore Canada than aboard a train. Established by the Canadian government in 1977, VIA Rail Canada breathed new life into the country's railways by becoming its first national passenger rail company. With such stunning landscapes and so many new people to meet, train travel is never boring—where you travel is up to you!

• $500 VIA Rail travel voucher (Expires Oct. 6, 2020)

17. IMPRESS YOUR FRIENDS

DONATED BY: Lazy Gourmet

VALUE: $500

STARTING BID: $150

BID INCREMENTS: $50

You'll be the envy of all your friends when your next party is fully catered! Host a small or large event with the help of The Lazy Gourmet, Vancouver's premier catering & event planning company with decades of experience. Delicious!

• $500 towards catering at The Lazy Gourmet

18. SCHOOL GROWN

DONATED BY: Forage

VALUE: $500

STARTING BID: $150

BID INCREMENTS: $50

Tomorrow marks the launch of LunchLAB--an exciting new program where kids grow food on their school grounds, learn to cook with a chef-in-residence, and prepare lunch for 150 of their schoolmates. This delicious five-course dinner at Forage (with wine!) won't be served in the lunch room, but it will include fresh produce grown by the LunchLAB kids at Roberts Elementary, and be prepared by Mr. Brent - the Edible Education teacher - along with the incredible Forage chef team. 

• Five-course dinner for four at Forage, with wine pairings, using LunchLAB produce and prepared by Mr. Brent (to be redeemed in spring 2020)

19. THE BREWMANCE

DONATED BY: Various

VALUE: $480

STARTING BID: $150

BID INCREMENTS: $50

Beer me! Dive into our local craft beer scene. Includes:

• Tour and tasting for four at Dead Frog Brewery

• VIP brewery tour for four at Red Truck Brewing (expires Dec 31, 2020)

• Cans of beer and tour at Strathcona Beer Company

• Two tickets to Vancouver Brewery Tours (valid for one year)

20. GO CANUCKS GO!

DONATED BY: Vancouver Canucks

VALUE: $450

STARTING BID:$125

BID INCREMENTS: $25

Bring home this autographed Bo Horvat Vancouver Canucks jersey and be sure to wear it to your next Canucks game!

21. BURDOCK & YOU

DONATED BY: Burdock & Co, House of Knives, and Search & Rescue Denim Co

VALUE: $440

STARTING BID: $125

BID INCREMENTS: $25

All the tools you need to create the fresh, seasonal, west-coast inspired dishes of Burdock & Co. in your home. 

• Burdock & Co. cookbook

• Zwilling Four Star 7" Santoku knife, Kussi cut-resistant glove, and Kussi cutting board from House of Knives

• Apron from Search & Rescue Denim Co.

22. CAN YOU PASS THIS BAR EXAM?

DONATED BY: Various

VALUE: $430

STARTING BID: $125

BID INCREMENTS: $25

Up, straight up, neat, the rocks or with a twist. Impress your friends at your next party with all these bartending essentials!

• $50 giftcard for The Keefer Bar

• Apron from Search & Rescue Denim Co.

• One bottle of Seaside Gin from Sheringham Distillery

• Three bottles and tour and cocktail for two from Sons of Vancouver Distillery

• One bottle of Empress 1908 Gin and two vouchers for a tour/tasting from Victoria Distillers

23. GOOD THYMES IN THE GARDEN

DONATED BY: Gray Line Westcoast Sightseeing

VALUE: $430

STARTING BID: $125

BID INCREMENTS: $25

Get whisked away on a tour of Victoria's best and most beautiful. Starting with a pick up in Vancouver, this tour includes a trip across the Georgia Straight on B.C. ferries, a stop at Victoria's inner harbour, a saunter through Canada's oldest Chinatown, a boardwalk stroll past Parliament, and an insider's tour of the 22 breathtaking hectares of manicured blossoms and blooms at Butchart Gardens.

• Victoria and Butchart Gardens tour from Gray Line Westcoast Sightseeing (expires Oct 31, 2020)

24. ADVENTURE TIME!

DONATED BY: River Safari Tours

VALUE: $380

STARTING BID: $125

BID INCREMENTS: $25

Experience both land and water with the Super Duper Safari for two from River Safari Tours taking you through the planet's only inland temperate rainforest! This 3.5 hour tour enables you to explore the rainforest like nothing else. Start your experience in a gorgeous 40-ft catamaran to observe any wildlife in the area. Transfer to a jet boat and speed through the River Deltas for a thrilling experience. Complete your tour with an adventurous Jeep ride through the rainforest and soak in the incomparable panoramic views from Parberry Mountain! Includes:

• Super Duper Safari for two with River Safari Tours

25. COOK YOUR PANTS OFF

DONATED BY: Cook Culture

VALUE: $380

STARTING BID: $125

BID INCREMENTS: $25

Four seats to your choice of any incredible Cook Culture cooking classes. From Sourdough Bread Making, Seafood Favourites, Thai on the Coast to Japanese Kitchen Party, choose one of the many classes where you're sure to have fun learning skills from some very talented chefs!

• Four cooking classes from Cook Culture (expires Oct 6, 2020)

26. DATE NIGHT DRAMA

DONATED BY: Various

VALUE: $375

STARTING BID: $125

BID INCREMENTS: $25

Romance is in the air with dinner, drinks and the theatre. This package includes five times the thespian fun with: 

• Two tickets to It's a Wonderful Christmas-ish Holiday Miracle from Arts Club Theatre (Exclusions apply. Must book in advance.

• Giftcard for The Keefer Bar

• Two tickets to the 2019/2020 season at Pacific Theatre

• Four passes to the Rio Theatre

• Two tickets to a 2020 production at Royal City Musical Theatre (to be used Apr 3 - 12, 2020)

27. BE GOOD TO YOURSELF

DONATED BY: Hedkandi Salon and Pure Float

VALUE:$360

STARTING BID: $100

BID INCREMENTS: $25

Head and shoulders, knees and toes. This package will help you look and feel your best! Includes: 

• Hair products and straightener from Hedkandi Salon

• 30-min Neurospa and 60-min Float experience from Pure Float

28. A WHALE OF A GOOD TIME

DONATED BY: Prince of Whales Whale Watching

VALUE: $355

STARTING BID: $100

BID INCREMENTS: $25

Explore the breathtaking coastal waters of British Columbia, and its vibrant wildlife as you search for pods of majestic humpback and orcas. 

• Prince of Whales Whale Watching tour for two, leaving from Vancouver

29. SLICE SLICE BABY

DONATED BY: House of Knives

VALUE: $355

STARTING BID: $100

BID INCREMENTS: $25

Cuts like a knife! Enjoy this beautiful 8" blade from award-winning, celebrity knife designer Ken Onion.

• Ken Onion's 8" cook's knife, Kussi cut-resistant glove, and Kussi cutting board from House of Knives

30. STAYCATION

DONATED BY: Pacific Gateway Hotel and The Deck Kitchen + Bar

VALUE: $355

STARTING BID: $100

BID INCREMENTS: $25

Enjoy all of the rush of a holiday away, with none of the rush of a holiday away. This ‘staycation’ includes:

• One-night stay at Pacific Gateway Hotel (exclusions apply)

• $75 giftcard at The Deck Kitchen + Bar

31. NOT FOR THE FAINT OF HEART

DONATED BY: Climb Base5, Forbidden Vancouver, PNE, and Vancouver Mysteries

VALUE: $350

STARTING BID: $100

BID INCREMENTS: $25

Have your date nights gone stale? Say no more! We've got you covered. Includes:

• Two passes with two climbs each to Climb Base5 

• Two Art Deco & Chocolate tasting tours to Forbidden Vancouver (expires Dec 31, 2020)

• Two 2019 Fright Nights passes from PNE (claim pass with letter between Sept 23 and Oct 31)

• Two player game at Vancouver Mysteries (expires Dec 31, 2020)

32. ON CLOUD WINE

DONATED BY: Arterra Wines Canada and Peacock and Martin

VALUE: $255

STARTING BID: $70

BID INCREMENTS: $20

Wine is made in virtually every country in the world! We prefer ours close to home. Enjoy a delicious, hand-picked selection of local wines. Includes:

• Donated by Arterra Wines Canada: 

  • Black Sage Gallery tasting experience at Sumac Ridge, Summerland for two

  • Major’s Favourites wine & food pairings at See Ya Later Ranch, Okanagan Falls for two

  • Wine & Cheese tasting experience at Great Estates Experience Centre, Penticton for two

  • Food & Wine pairing experience at Jackson-Triggs and Inniskillin, Oliver for two

  • Land to Legacy winery tour & tasting at Nk’Mip Cellars, Osoyoos for two

33. SOAP OPERA

DONATED BY: Vancouver Opera and Fairmont Waterfront

VALUE: $750

STARTING BID: $225

BID INCREMENTS: $75

A feast of frivolous fun, enjoy Figaro’s mischievous escapades at the Vancouver Opera’s The Barber of Seville. Spend the night in the city at the Fairmont Waterfront, boasting stunning ocean views. 

• Two tickets to the Vancouver Opera's The Barber of Seville (Feb 13 at 7:30pm, or Feb 23 at 2:00pm, must be booked two weeks in advance)

• One-night stay at Fairmont Waterfront (expires Oct 6, 2020, other exclusions apply)

34. ISLAND TIME

DONATED BY: Tigh-Na-Mara Seaside Spa and Resort and Cuckoo Trattoria and Pizzeria

VALUE: $340

STARTING BID: $100

BID INCREMENTS: $25

Reconnect at Tigh-na-mara, and experience rustic charm in the heart of nature with awe-inspiring views on 22 acres of tranquil forest. Enjoy dinner at Cuckoo Trattoria, located in an Italian-inspired stucco building behind the world-famous Goats on the Roof. Includes:

• $50 giftcard to Cuckoo Trattoria

• One-night stay at Tigh-Na-Mara Seaside Spa and Resort (expires Oct 30, 2020, other exclusions apply)

35. BREW-TEA-FUL

DONATED BY: Fairmont Vancouver Airport, Neverland Tea Salon, and Namasthe Tea Co.

VALUE: $320

STARTING BID: $100

BID INCREMENTS: $25

Enjoy and compare two magical top-rated high tea experiences in the lower mainland, and continue the tradition at home with your brew-tea-ful new tea set. Includes: 

• High tea for two at Fairmont Vancouver Airport

• High tea for two at Neverland Tea Salon

• Glass Teapot with a selection of teas from Namasthe Tea Co.

36. BOX O' SOX

DONATED BY: Timebomb Trading

VALUE: $280

STARTING BID: $50

BID INCREMENTS: $25

Quit worrying about those missing pairs with this serious supply of socks, thanks to Timebomb Trading! Stance unravels the spool of convention to create an original canvas worthy of the art it is paired with. Includes a baker's dozen box of socks. Made in California, worn everywhere.

37. SAVE THE DATE

DONATED BY: The Hive North Shore, Tap & Barrel Restaurants, and Vancouver Circus School

VALUE: $260

STARTING BID: $75

BID INCREMENTS: $25

Impress your plus-one with an action-packed day of indoor rock climbing, an Intro to Circus classes, and a cheers to top off a bendy day. Includes:

• Introduction to Bouldering course for two at The Hive North Shore

• $50 giftcard at Tap & Barrel Restaurants

• Two Intro to Circus classes at Vancouver Circus School (valid until Oct 1, 2020)

38. NOTHING COMPARES TO BREW

DONATED BY: Fuggles & Warlock Craftworks

VALUE: $250

STARTING BID: $50

BID INCREMENTS: $20

Proud to "Keep Beer Weird", Fuggles & Warlocks Craftworks pushes traditional styles of beer to the limit by adding a West Coast flair to their liquid. Enjoy a gift basket of goodies, plus a tour for four of their 13,000 sq ft brewery.

39. GO SPORTS!

DONATED BY: BC Lions, Vancouver Whitecaps FC, and Vancouver TheatreSports League

VALUE: $240

STARTING BID: $50

BID INCREMENTS: $25

Get out of the house once the fall chill sets, and go cheer on some local teams! Roar for the BC Lions, chant with the Southsiders at a Whitecaps game, and laugh till it hurts at Granville Islands TheatreSports. Includes:

• Two Touchdown Corner tickets to a 2019/2020 regular season BC Lions home game 

• Two tickets to a 2020 Vancouver Whitecaps FC MLS regular season home match at BC Place (exclusions apply)

• Admission for two to a Vancouver TheatreSports League show (Valid Sun - Fri until Jan 31, 2020)

40. BIBLIOPHILE

DONATED BY: Ellen Schwartz and Matchstick Coffee

VALUE: $240

STARTING BID: $75

BID INCREMENTS: $25

Coffee is on us when you take Ellen Schwartz (the author of Mr. Bilinski’s Bagels and the popular Starshine series) to Matchstick Coffee to pick her brain about your new pile of books. Includes: 

• 16 young adult books by various authors

• $15 giftcard to Matchstick Coffee

41. I CANUCK BELIEVE IT!

DONATED BY: Vancouver Canucks

VALUE: $240

STARTING BID: $75

BID INCREMENTS: $25

Bring yourself and a friend to Roger's Arena to cheer on the Vancouver Canucks in seats not available to the general public. Includes:

• Two Press Box seats to see the Canucks vs Predators on Nov 12, 2019 at 7:00pm (guests must be 16 or older, claim tickets by Oct 31, no alcohol permitted in Press Box)

• Vancouver Canucks hat autographed by Alexander Edler

42. THE PAIRINGS

DONATED BY: Mission Hill Family Estate

VALUE: $247

STARTING BID: $75

BID INCREMENTS: $25

Relive the night's wine tastings with a bottle of each pairing! Mission Hill Family Estate situated in the heart of British Columbia's breathtaking Okanagan Valley wine country, was the first Canadian vineyard to be awarded winery of the year, in 2001. Includes 9 bottles.

43. COFFEE TO GO

DONATED BY: Fernwood Coffee Company

VALUE: $210

STARTING BID: $50

BID INCREMENTS: $20

Enjoy a sampling of goods from the award-winning roasters at Fernwood Coffee Company. By having a hand in each step of the process — from green bean sourcing, to roasting, to brewing, to menu design, to serving, to barista training — they provide a meeting place that reflects their devotion to coffee, community, and culture in Fernwood. Includes:

• Three bags of whole bean coffee, Aeropress brewer w/filters, coffee mill grinder, and two branded camping coffee mugs

44. LOCAL SLICE

DONATED BY: The Foodie Books and Knifewear

VALUE: $205

STARTING BID: $50

BID INCREMENTS: $20

With the "Cut Like a Chef" class at Knifewear, you will learn to hold a knife properly, develop speed, increase precision and enjoy your time in the kitchen. After all that training, you’ll be ready to tackle any recipe in your top-selling new cookbooks from The Foodie Books. Includes:

• Two cookbooks, The Plant-Based Foodie and The Gastown Foodie from The Foodie Books

• Two "Cut Like a Chef" classes from Knifewear

45. ONCE UPON A DINER

DONATED BY: Various restaurants

VALUE: $250

STARTING BID: $75

BID INCREMENTS: $25

Sample delicious eats from some of Vancouver’s most popular haunts. With a focus on fresh and unique offerings, each stop will be sure to be memorable. Includes:

• $100 giftcard to Fable Diner

• $50 giftcard to Bandidas Taqueria

• $50 giftcard to Railtown Cafe

• $50 giftcard to Ugly Dumpling

46. HEALTH COMES FIRST

DONATED BY: Vancouver Naturopathic Clinic

VALUE: $195

STARTING BID: $50

BID INCREMENTS: $20

Doctor comes from the latin word, docere, meaning “to teach.” Dr. Van Poelgeest espouses this principal in her practice, ensuring patients understand the conditions for which they are seeking advice as well as their treatment options. Includes:

• 1 hr appointment with Dr. Nicole Van Poelgeest at Vancouver Naturopathic Clinic (valid for one year)

47. BOOKS FOR COOKS

DONATED BY: Figure 1 Publishing and The Foodie Books

VALUE: $190

STARTING BID: $50

BID INCREMENTS: $20
Add to your collection of cookbooks with five incredible titles from Figure 1 Publishing and The Foodie Books! Includes:

• Two cookbooks, The Plant-Based Foodie and The Gastown Foodie from The Foodie Books

• Three cookbooks, Vancouver Eats, Lure, The Dirty Apron Cookbook from Figure 1 Publishing

48. GOOD TO GROW!

DONATED BY: Banyen Books & Sound and Lee Valley

VALUE: $175

STARTING BID: $50

BID INCREMENTS: $20

After finding inspiration from your new books from Banyen Books & Sound, a visit to Lee Valley will provide you the tools and insight to guide your creative gardening journey. Includes:

• Three books: Organic Gardening for the 21st Century, Grow More with Less, and Woman Powered Farm

• $100 giftcard to Lee Valley

49. SPLISH SPLASH SOLO

DONATED BY: Canadian Outback Rafting

VALUE: $175

STARTING BID: $50

BID INCREMENTS: $20

Make a splash in Squamish during a rafting adventure on the beautiful Elaho and Squamish rivers.

• One pass on the Wet & Wild Elaho Exhilarator trip with Canadian Outback Rafting

50. PASTRY PARTY

DONATED BY: Anita's Organic Mill and Stong's Market 

VALUE: $150

STARTING BID: $50

BID INCREMENTS: $20

The kitchen is where the magic happens. Part art, part science and a whole lot of love. Stock your kitchen with small-batch milled, sprouted flours from Anita's Organic Mill and complete your baking needs with ingredients from Stong's Market. Includes:

• Gift basket from Anita’s Organic Mill

• $100 giftcard for Stong’s Market

51. LIVE, PLAY, LOVE

DONATED BY: Dilly Dally, Kidsbooks, Little Spark Company, and Play Food Creative

VALUE: $330

STARTING BID: $50

BID INCREMENTS: $20

Bring home the spirit of Growing Chefs!' With this bundle, you'll be able to start your own food education program for the kiddos in your life. Includes:

• Children’s books from Dilly Dally and Kidsbooks

• Fruit and vegetable flashcards from Little Spark Company

• Felt food vegetables from Play Food Creative

52. EDIBLE BASKET

DONATED BY: Edible Canada

VALUE: $150

STARTING BID: $45

BID INCREMENTS: $15

In everything they do, Edible Canada is celebrating and representing Canadian cuisine with collaboration and sustainability in mind. Enjoy the varied offering from one of their beautiful gift-baskets.

53. YOU'RE WINE IN A MILLION

DONATED BY: Enotecca Wineries and Resorts Inc.

VALUE: $150

STARTING BID: $45

BID INCREMENTS: $15

Bring home three bottles of wine from Le Vieux Pin and capture the essence of French winemaking in the Okanagan. 

54. APPLE-Y EVER AFTER

DONATED BY: Salt Spring Wild Cider, Sea Cider Farm & Ciderhouse, and Twin Island Cider

VALUE: $140

STARTING BID: $45

BID INCREMENTS: $15

An apple a day... makes incredible cider! Includes:

• Two bottles of cider from Salt Spring Wild Cider

• Three bottles of cider from Sea Cider Farm and Ciderhouse

• Three bottles of cider and two glasses from Twin Island Cider

55. GOURMAND DELIGHTS

DONATED BY: Gourmet Warehouse

VALUE: $125

STARTING BID: $40

BID INCREMENTS: $10

The Gourmet Warehouse is a unique specialty food and housewares emporium appealing to professionals and home cooks alike. Whether you're into sweet or savory, this basket is for you!

56. SWEET TOOTH

DONATED BY: Bon Macaron Patisserie and Soirette Pastry Boutique

VALUE: $125

STARTING BID: $40

BID INCREMENTS: $10

Get your #sugarhigh here! Includes:

• $25 giftcard to Bon Macaron Patisserie

• Giftcard for a 6" cake and a box of 12 macarons from Soirette Pastry Boutique

57. THROUGH THE COOKING GLASS

DONATED BY: Dalina

VALUE: $125

STARTING BID: $40

BID INCREMENTS: $10

Release your inner chef with this gift basket from Dalina, featuring some of their kitchen favourites!

58. TIME TO WINE DOWN

DONATED BY: Enotecca Wineries and Resorts Inc.

VALUE: $120

STARTING BID: $40

BID INCREMENTS: $10

Capture la dolce vita with these three bottles of wine from Lastella! 

59. TAKE ME OUT TO THE BALLGAME

DONATED BY: Toronto Blue Jays

VALUE: $100

STARTING BID: $30

BID INCREMENTS: $10

Bring a piece of Toronto home with this baseball signed by professional MLB player Danny Jansen, catcher for the Toronto Blue Jays!

60. MINIMIZE YOUR FOOTPRINT

DONATED BY: Blue Heron Creamery, Abeego, and SeaSaver Straws

VALUE: $275

STARTING BID: $75

BID INCREMENTS: $25

Feel good about your environmental impact with some new knowledge and these reusable essentials! Includes:

• Guided plant-based cheese tasting for two people at Blue Heron Creamery (expires Mar 30, 2020)

• One Abeego champion kit of beeswax food wraps

• Two glass straw sets (Honey Dip & Unicorn) from SeaSaver Straws

61. BEST IN CLASS

DONATED BY: Peacock & Martin

VALUE: $95

STARTING BID: $30

BID INCREMENTS: $15

Your finest occasions require the finest of wines. Celebrate your next milestone with:

• A vintage bottle of Hester Creek 2010, The Judge from Peacock & Martin