WEDNESDAY, OCTOBER 13TH AT 7:30 PM (PST)
Four Season Foraging
FOUR SEASON FORAGING
Wednesday, October 13th at 7:30 pm (PST)
Spend time with Robin Kort of Swallow Tail Tours, Lori Snyder, Indigenous herbalist & educator, and Steph Ganea of Seeker’s Club to learn the ins and outs of foraging safely, ethically, and sustainably year round!
$75 ticket - Includes $25 tax receipt, reference materials, dish ingredients and recipe, and wine. Pickup on October 12th from 4:00-7:00PM at the Italian Cultural Centre, 3075 Slocan St, Vancouver.
$20 zoom-only ticket - Includes virtual access (no beverages/ingredients).
Guests will receive the ingredients and recipe to prepare a dish designed by Chef Devon Latte of The Acorn, and a bottle of wine from Mission Hill Family Estate.
Maple + Sherry Glazed Vancouver Island Chanterelles from Lance "Wildcraft" Staples, Caramelized Chanterelle Purée, Toasted Haida Gwaii Wakame. Finished with Harissa Olive Oil from Victoria Olive Oil Co.
Special Guests
Photo Credit: Food Network
Lori Snyder
Lori Snyder is a Métis herbalist and educator who shares the wisdom and traditions of her Indigenous roots. Tsuu T’ina, Anishinaabe, Cree, Nakoda, and Nipissing Nations are mixed with her Scottish, French, and Celtic ancestry. She shares knowledge with people of all ages, reminding us of the practices of reciprocity with all that exists.
My favourite local ingredient is: Any fruit or vegetable that grows locally, like salal berries.
The best advice I can give a child who wants to become a chef is: Try not to eat sugar so you can educate your palate and really taste the wonderful world of flavours.
My favourite meal to cook for myself is: Roasted vegetable lentil cumin soup.
If I could have any superpower it would be: The ability to clean up the ocean.
I believe programs like Growing Chefs are important because: Food is the gift of life, and anyone who shares that love is important.
Chef Robin Kort - Swallow Tail Tours
My favourite seasonal vegetable is: Tomato.
My favourite local ingredient is: Sea Urchin.
The best advice I can give a child who wants to become a chef is: Play with your food!
My favourite meal to cook for myself is: Congee with wild mushrooms is my comfort food.
My favourite food memory when I was a kid is: Picking berries with my Grandma and making Saskatoon berry pie.
I believe programs like Growing Chefs are important because: Having a healthy relationship with food and knowing where it comes from is just the right thing to engender in a kid, both for their own health and to show respect for the earth.
Steph Ganea - Seeker’s Club
My favourite seasonal vegetables are: Perfectly ripened heirloom or cherry tomatoes.
My favourite local ingredients are: Chanterelle or Lobster mushrooms.
The best advice I can give a child who wants to become a chef is: Help in the kitchen as much as you can! If you’re curious about an ingredient, ask, or research it yourself. Ask if you can experiment with one new ingredient or recipe a month. Try to grow a garden. Learn about your local wild edibles to really take your cooking skills to the next level.
If I could have any superpower it would be: Definitely flying. It would make getting to the best foraging spots a breeze.
Chef Devon Latte - The Acorn
My favourite local ingredient is: The bounty of local wild foraged mushrooms and greens!
My favourite food memory when I was a kid is: Gardening with my mom, grilling in the summers with my dad!
The best advice I can give a child who wants to become a chef is: Start cooking as much as possible in your younger years, read plenty of books on technique. Understanding food is the most important part of cooking!
I believe programs like Growing Chefs are important because: This program is amazing. Having the younger generation understand what it takes to grow food, even in urban environments, is extremely important. In this new world of ultra-take out, cooking at home is becoming more and more rare. The act of showing and teaching kids to grow and cook food, how delicious and nutritious it really is, it's priceless!
From Farms to Forks 12 Culinary Kick-Off Thank You Poem!
She is a wiz in the kitchen, and a wiz with her words. From Farms to Forks just wouldn’t be the same without the poetic finale from our Founder and Chair, Chef Merri Schwartz. At our Culinary Kick-Off on Sunday, October 3rd (the first of five great events), Merri closed the evening with the following:
Well, who could have known that we’d be here again,
United, yet distant, and still all good friends.
Though we love Zoom, we hate Zoom! We’re grateful you’re here,
You showed up tonight to support and to cheer.
Right off the bat, we’ll say thank you for beverages,
Mission Hill donates wine and it gives us some leverage,
To lure you, to lull you, to get you involved,
Though you’re not here for drinks, to our mission you’re called! (right?)
As always—thirteen years now—Artona we thank,
Whole Foods for the cash we can take to the bank.
Il Centro for being our stalwart home base,
And Modo for getting our team to each place.
For sweet auction prizes, Chef Tret of Miantiao,
Goodridge & Williams Distilling, what a prize! Simply wow!
A few of our allies helped spread the word widely,
Chefs Table, Les Dames, SVP—thanks obligingly.
Our same dear four friends always help out with media,
Edible Vancouver, Jana Josue, Mavreen David--we see ya!
fiodesigns your design, as it graces our booklet,
Our words may be basic, but they sure don’t look it!
When farmers help out, it’s more moving than most,
Fresh Roots, Helmers, Klippers, it sure would be gauche…
Not to show our sincerest, heartfelt gratitude,
Zaklan Heritage—all of you—for donating food!
The Cache—I hope all of you sampled delights,
Its donors were many, though we set our sights…
On highlighting those who divert wasted food,
Cause isn’t it cool, that preservation attitude?
Big thanks for tonight, our highlights were many,
Thanks right off the bat, to Chef TJ Conwi.
Jeremy Fisher, the music that started our night,
Amber Bruce for teaching us cocktails done right.
Margaret Gallagher, your presence is simply required,
And though we’re on Zoom, you’re so nicely attired.
Farmer Gemma, Chef Phil for the interesting chat,
Collaborations like yours are just where it’s at.
We’ve got so many guests for events coming up!
I hope you don’t mind if we raise up a cup.
To Steph, and to Robin, to Devon, and Lori,
We can’t wait till you guide us and tell us your story.
Karima and Trixie, Linda, Amanda, and Matt,
Cassandra—each one of you, off come our hats!
As you teach, and you cook, and you quiz us with trivia,
Your talents are huge and we can’t wait to have ya!
Our staff and our board, though I say it each year,
We love you and truly you’re all why we’re here.
Volunteers too, we’re incredibly glad,
That you joined us and helped us. A good time was had!
With driving, and packing, and coordinating pick-ups,
You managed it all, with few to no hiccups!
Our usual thank you to dear SpencerCreo,
For providing our office, you truly are heroes.
A serious moment, to remember Ken Spencer,
A jovial, kind, and compassionate member…
Of the Growing Chefs family. His presence is missed.
His impact is felt through his generous gifts.
Amazing! We made it through all of the verses,
Thanks once again for opening your purses…
And hearts! To our cause, we are ever-so-grateful,
We’ll thank you in person, as soon as we’re able.
See you online at our next four events,
Now go drink your drinks, these thanks were intense!
Welcome to Our Newest Student Intern, Alex!
Hey friends! My name is Alex (she/her), and I will be joining Growing Chefs! this fall as a student intern while I pursue a degree in Sustainable Agriculture at Kwantlen Polytechnic University. When I was younger, I dreamed of my future career and I read books about massage therapy, mixology, and the behaviour of wolves, but I never imagined that I would one day be interested in agriculture. While I have always been a HUGE fan of tasty food and environmental studies, I did not realize this intersection at sustainable agriculture until I was in university. In school I discovered the amazing work that people do to push growing food to be more earth-friendly and community-friendly and this inspired me to change my school direction.
My school days are now filled with classes on an organic farm, collecting insects, learning about food systems, and joining Growing Chefs! in their quest to educate our communities. Much of the work I will be doing will be virtual, but it does not mean I feel any less a sense of togetherness as I did when I volunteered with Growing Chefs! in the fall of 2019. I am so pleased to be joining the team this semester and I encourage you to say hello to me if you see me around east Vancouver or on the Kwantlen Polytechnic University Campus.
In my free time I work to develop my mini jewellery business, spend time with my friends and family, exercise, listen to funny podcasts, grow vegetables, help run the Sustainable Agriculture Student Association at Kwantlen and volunteer with amazing groups such as Fresh Roots and the Astoria Urban Farm.
Thanks for reading!
It's Back! From Farms to Forks Year 12!
For Immediate Release
Vancouver + Victoria, BC:
Growing Chefs’ From Farms to Forks is returning for its 12th year this October! Like our palates, this event has evolved over the years and has grown from a one-night event into a series of events that are accessible across Vancouver and Victoria-- and virtually for those across B.C. and Canada!
This series of events is a celebration of local chefs, restaurants, and food producers while highlighting the importance of community and connection surrounding food. For the safety of all including chefs, restaurants, and guests, From Farms to Forks will remain online this year but each online event will be jam-packed with energy, education, and eats!
The aim is to raise $65,000 for Growing Chefs edible education programming and initiatives throughout the upcoming school year supporting B.C. kids and their families. This is an opportunity for foodies around the province to show their love for the Industry while supporting the next generation of food lovers.
With five online events plus an online auction and 50/50 raffle there are multiple ways for food lovers around B.C. and Canada to get involved throughout the five-week fundraising event. The online auction and 50/50 raffle will run from Friday, October 1, 2021 until Sunday, November 7, 2021 that is open to everyone.
Tickets for the five-week event go on sale on Wednesday, September 1, 2021 at 9am. Tickets are limited.
The 2021 Lineup of Events are:
Sunday, October 3, 2021 at 8:00PM - Culinary Kick-Off & Secret Menu takeout dinner*
Join us for the kick-off party and enjoy menus from a small selection (shhh it’s a secret) of Vancouver and Victoria restaurants with special guests popping into the event to say hello! Part of the series pass only.Wednesday, October 13, 2021 at 7:30PM - Four Season Foraging*
Spend the evening with Robin Kort of Swallow Tail Tours and other foraging experts and educators to learn the ins and outs of foraging safely, ethically, and sustainably year round! Part of the series pass or individually priced.Wednesday, October 20, 2021 at 6:00PM - Catching Fillings - For the Love of Dumplings (Cooking Class)*
How do dumplings connect to us, our cuisines, and our cultures? Let Chefs Karima Chellouf, Matthew Murtagh-Wu and more guide you through a dumpling-folding class as they share their techniques, their stories, and their love of dumplings! Part of the series pass or individually priced.Thursday, October 28, 2021 at 8:00PM - Trivial Charcutes Local Food Trivia*
You’ll be served up 12 courses of delicious local food trivia hosted by Growing Chefs’ own trivia buff and Program Director Amanda Adams! Halloween costumes are encouraged and there will be lots of treats to win! Part of the series pass or individually priced.Saturday, November 6, 2021 at 10:00AM - Choose Your Own Brunch Adventure (Family Cooking Class)*
Breakfast may be the most important meal of the day, but Brunch is an event with this Family Cooking Class which allows the kids in your life to get their hands dirty and start their day with food, fun, and family! Part of the series pass or individually priced.
*Please note these events may include a drop-off or pick-up of partial ingredients/beverages from a central location in either Vancouver or Victoria.
Passes for access to all five events of the Food Series are $250 per person or $450 per couple (and include a $200 or $400 charitable tax receipt, respectively). The Secret Menu takeout dinner for October 3rd is an added $50 per ticket which goes directly to the restaurant. All pass holders will receive a Culinary Cache filled with tasty treats and products with a focus on preventing food waste and food preservation from local food producers and businesses. The Culinary Cache is limited to the first 100 pass holders- so get your tickets early!
Prices for individual events vary. Individual event tickets range from $20 (for virtual access only) to $75 (includes ingredients and/or beverages).
Tickets and additional information will be available on www.growingchefs.ca.
We’re grape-ful to have Mission Hill Family Estate Winery back this year as our wine sponsor.
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For additional information please contact:
Media Contact
Kathleen Beveridge
kmhbeveridge at gmail.com
604.999.1934
Development & Communications Director, Growing Chefs
Jaydeen Williams
jaydeen at growingchefs.ca
604.710.1677
Seedlings for Sandown
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 got their hands in the soil, planted seeds and shared in the joy of the growing season, while learning about how food is grown and engaging with their community in a healthy way.
In April, Growing Chefs provided 230 students in 12 Greater Victoria Area classrooms with windowsill gardening kits. Each kit included sunflower and popcorn seeds from Metchosin Farm - a local farm and seed producer on the island - as well as a classroom gardening resource guide with information on the plants they are growing, and interactive activity guides for teachers to incorporate the gardens into their teaching. Students had the opportunity to plant seeds and nurture them into seedlings, while learning about the parts and life cycle of a plant, how they grow, soil, and our food system.
“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! We just planted our sunflower seeds yesterday so we are anxiously waiting for them to sprout soon.”
In June, over 250 seedlings were transported from these participating elementary schools to the Sandown Centre’s new 83-acre regenerative farm site, where they were transplanted by a group of students from the nearby Parkland Secondary School. The Parkland Secondary class then had the opportunity to get their hands in the dirt while learning about regenerative agriculture. They heard from a few of Sandown’s farmpreneurs to learn about their start in a career in regenerative agriculture. The seedlings will grow to maturity at the Sandown Centre’s regenerative agriculture site - helping to break ground, regenerate the soil, and brighten this new community space!
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!
Family Cooking Class: Summer Gazpacho
Join us for our ‘Family Cooking Class: Summer Gazpacho’ with Chef Morgan and learn how to make a cooling, delicious summer soup.
Chef Morgan has planned a fun and exciting “choose your own adventure” style gazpacho recipe and live cooking class for kids and families (grown-up supervision recommended). Join us as we learn how to make a delicious and nutritious cold summer soup that you can easily customize to your family’s personal tastes. Learn about seasonal fruits and vegetables and find out what the difference is between a baton and a batonnet. There will be plenty of hands-on opportunities to learn and practice kid-friendly kitchen skills during this event.
Family Cooking Class: Summer Gazpacho
In support of Growing Chefs. Where kids’ connections to food take root.
$25 | July 28, 2021 3:30 PM to 4:30 PM PST
Knives for little hands!
Looking for a beginner-friendly knife? Check out the Kussi Kids Knife from House of Knives.
"The Kussi Kids Chef Knife was designed for kids with the help of kids and is great for all beginners in the kitchen, no matter their age! Crafted from German quality steel for great edge retention, the blade shape and length are just right. The blade is wide enough to allow for some knuckle clearance—perfect for learning the basic rock and cross chop techniques. Designed with safety in mind, the rubberized handle ensures a non-slip grip, even when wet! The rounded blade tip and safety choil make sure that little fingers don’t slip onto the blade." - House of Knives
Use promo code GROWINGCHEFS when shopping at houseofknives.ca and 10% will be donated to Growing Chefs!
Get your kids and grownups into the kitchen! Can’t wait. Hope to see you there.
Introducing Mungy and Christie!
We are so excited to welcome UBC Teacher Candidates Mungy and Christie who will be working with us for their three-week Community Field Experience course. Here’s a little more about them!
Mandip Dhaliwal (Mungy)
Hello friends! My name is Mandip Dhaliwal, but you can call me “Mungy”. I am a proud father of two beautiful boys Midas (3.5) and Maxis (1.5), both of whom love to raid the family fridge. I’m currently wrapping up my Teacher Education Program at UBC and I am so very grateful joining the Growing Chefs team to gain some valuable community field experience. Food is such an important part of my culture and an excellent way to learn about other cultures from across the world.
Before applying to the Education Program, I was a cook/chef for over 10 years. I was very fortunate to work in the culinary world which allowed me to travel across this beautiful country. I have worked in Ottawa, Toronto, Vancouver, and many parts of Vancouver Island. However, no matter where I work, I have always been connected to giving back to the community. I’ve had the opportunity to work with local chefs and food distribution companies, to organize charitable events in and around my community. Food Insecurity is a global issue that we can all help combat by reducing waste, improving agricultural yields, and working towards defeating climate change.
A few fun facts about me are that I love ketchup. Ever since I was little it has always been Heinz for me. The history of the condiment and its revolutionary conception have always fascinated me. One of my bucket list items would be to visit the Heinz factory in Pittsburgh, Pennsylvania.
Christie Ou Yang
Hello everyone! My name is Christie Ou Yang and I am currently an elementary Teacher Candidate from UBC completing my 3-week Community Field Experience (CFE) with Growing Chefs! I am so lucky to have this opportunity as the whole world is trying to navigate through online learning. Food has been a huge part of my life and my culture! I am very passionate about sharing knowledge and skills about cooking healthy, eating healthy, and living healthy!
Food is a big part of Asian culture. We not only eat for nourishing purposes, we also eat to celebrate the big and little moments in life. Coming from a Taiwanese background, I grew up eating a variety of Chinese and Asian dishes from other regions in Asia. I am very proud of the varieties and complexities Asian cuisine has to offer and have transferred this passion into a mini Asian Food Map project during my practicum.
However, to be quite frank, as much as I have tried various dishes in my life, I didn't really know where food on my plate came from. After moving to Vancouver, I started to learn more about different kinds of produce of each season and the local food systems. I enjoy shopping at local markets or farmer’s markets to get fresh produce straight from the farmers and local providers. I love cooking at home and creating healthier versions of the dishes I love. I am also passionate about sharing healthy living tips and experiences with people to build positive relationships between food and the self.
Family Food Challenge
Growing Chefs is happy to share the Family Food Challenge with Whole Foods Market and Healthy Family Living Vancouver in support of Growing Chefs.
From June 12th-19th, join the Family Food Challenge and qualify to win over $3,000 in prizes, including a Springfree Trampoline for your family! Registration is FREE and open to all BC families starting June 1st! The first 100 families who register receive a $10 Whole Foods Market gift card.
And for every single family who registers, Whole Foods Market, Nature’s Path EnviroKidz, and Que Pasa will donate $25 to Growing Chefs (up to a maximum of $6,000).
How to Participate:
Complete up to 8 simple challenges over 8 days, and post your photos in Healthy Family Living Vancouver's Facebook Event for your chance to win big! Do the challenges at your own pace – all in one day or spread them out, it’s up to you!
The more challenges you complete, the more prizes you’ll qualify to win, and the more entries you’ll earn for the Grand Prize Draw that includes a Springfree Trampoline to help keep your family active all summer long!
Registration Perks:
$10 Whole Foods Market gift card (for the first 100 families who register);
Coupon for $10 off your next purchase of $50+ at Whole Foods Market;
Chance to win over $3,000 in prizes, including a Springfree Trampoline, and healthy treats from awesome brands available at Whole Foods Market stores, including Once Upon a Farm, Patience Fruit & Co, Nature’s Path EnviroKidz, Que Pasa, siggi’s, Stonyfield Organic, and Nora’s Plant-Based,
Choose Your Own Adventure E-Cookbook For Kids (PDF) from Healthy Family Living Vancouver;
Complimentary access to a Growing Chefs online cooking class for the whole family!
We would like to send a big thank you to Healthy Family Living Vancouver and Whole Foods Market for putting together this fun event. And to Once Upon a Farm, Patience Fruit & Co, Nature’s Path EnviroKidz, Que Pasa, siggi’s, Stonyfield Organic, and Nora’s Plant-Based for sponsoring the event.
We cannot wait to participate and to see the photos of your families having fun with the healthy challenges.