What's Happening in May

Lots of programs and workshops are happening around the Lower Mainland. Check out some of these events!



Artisan Farmers' Markets

It's spring -- time to eat your greens!

Photo Credit: Leanne Zmud

Lonsdale Quay

Location: Lonsdale Quay, East Plaza (123 Carrie Cates Court / North Vancouver - map)

Dates: May 2, 2015 to October 24, 2015

Hours: 10:00 am to 3:00 pm each Saturday



Burnaby Market

Location: Burnaby City Hall, North Parking Lot (4949 Canada Way / Burnaby - map)

Dates: May 2, 2015 to October 24, 2015

Hours: 9:00 am to 2:00 pm each Saturday



Ambleside Market

Location: 1500 Block Bellevue (15th Street and Bellevue Avenue / West Vancouver - map)

Dates: May 3, 2015 to October 25, 2015

Hours: 10:00 am to 3:00 pm each Sunday



Find a great selection of conventional and organic foods, from fresh produce to prepared food and handmade products. There's everything from jam, honey, and salsa to berries and greens!



The markets also host a book exchange, reading area, and activities table and live music.



In an effort to reduce plastic use, please bring your own plastic or reusable shopping bags.



Burnaby Food First - Apron Project



If you've been looking to get your hands on one of our fundraiser aprons, come visit the Burnaby Food First booth at the Burnaby location on May 2! Come meet some Food First members and say "Hello" to Emily, our new Events Coordinator!



For more information on these markets, including monthly market events, visit the Artisan Farmers' Markets website: http://www.artisanmarkets.ca/



The Flour Peddler



Location: Burnaby Public Library, Metrotown Branch (6100 Willingdon Avenue / Burnaby - map)

Date: Monday, May 25, 2015

Time: 6:30 pm to 8:30 pm



In 2008, a small-scale flour miller from Sunshine Coast created a handmande bike mill. From the rainforests of Roberts Creek, BC to the bustling streets of Kampala, Uganda, and finally onwards to the village of Panlang in South of Sudan, the Flour Peddler is the story of two community-minded entrepreneurs as they set out to build and deliver their bicycle-powered grain mill to a rural women's cooperative in a tiny village.



This Chris & Josh Hergesheimer presentation and siledeshow will explore the trends and issues of local food systems as well as the challenges and power of alternative food movements.



Event is FREE, but registration is required. Please phone (604) 940-8967 or register online.



For more information, visit the event page here.



Hands-On Cook Off Contest



Deadline: May 15, 2015



This video contest, brought to you by Fraser Health, is about bringing together food and fun in the kitchen. Two generations or two youth come together to demonstrate how to prepare a recipe. You can win some great prizes!



So, choose a recipe, grab your family, film your three-minute video, and upload it! Contest and submission information can be found here: http://www.bettertogetherbc.ca/contest/.



Richmond Community Seed Library



Location: Richmond Public Library, Brighouse (Main) Branch (7700 Minoru Gate / Richmond - map)

Dates: Wednesday, May 13, 2015 and Saturday, May 30, 2015

Time: 6:30 pm to 8:30 pm



The Richmond Community Seed Library will be available at the Brighouse Branch of the Richmond Public Library. Drop by, join the seed library, and start growing!



For more information, visit the Seed Library page here. 



Wild Salmon Caravan



Date: Thursday, May 14, 2015

Location: Vancouver Art Gallery (750 Hornby Street / Vancouver - map)

Time: 10:30 am



Traveling from Prince George/William Lake (on Sunday, May 10) to Vancouver (on Thursday, May 14), the BC Food System Network hopes everyone will join the caravan to celebrate the strength and resiliency of wild salmon.



There are different ways to get involved!

Event page: https://www.facebook.com/events/683957878397505/

YouTube video: https://www.youtube.com/watch?v=TIlXaCpilr0



Richmond Food Security Society Annual General Meeting



Location: Terra Nova Red Barn (2631 Westminster Highway / Richmond - map)

Date: Saturday, May 16, 2015

Time: 2:00 pm to 4:00 pm



Join new Executive Director, Anita Georgy, of Richmond Food Security Society for their Annual General Meeting! Find out more about the work they have done in the past year and what work is planned for the future.



For more information, visit the meeting page here.



All Things Vegetarian and Vegan at Veg Expo 2015 - May 31st 





Find out about new and tasty plant-based products to try at the largest Vegetarian and Vegan event in Vancouver!

 

Location: 999 Canada Place, Vancouver - map

Date: Sunday May 31, 2015

Time: 10:00 am to 5:00 pm



Visit website at:  http://www.vegexpo.ca/

New Study Strengthens the Case that LDL Causes Heart Disease

There is little remaining doubt in the scientific/medical community that high levels of LDL, so-called "bad cholesterol", cause heart disease. Yet in some alternative health circles, the debate continues. A new study adds substantially to the evidence that LDL plays a causal role in heart disease.

Read more �

Good Times at Burnaby Empty Bowls

A few Burnaby Food First-ers attended the recent Burnaby Empty Bowls gala, and we had a great time!



The food was amazing, the company engaging, and the silent and live auctions were a lot of fun -- and, of course, the bowls were incredible!



Thanks to everyone who made this happen! A big thanks also to Empty Bowls for their support of our Sharing Backyards project!

Yum! Some of the great food featured during the event.
Credit: Rebekah Mahaffey

Some community projects Empty Bowls supports -- including Sharing Backyards!
Credit: Rebekah Mahaffey

Bowls, bowls, bowls!
Credit: Rebekah Mahaffey

The Empty Bowls Project was launched in 1999 to raise awareness about the existence of hunger and poverty in Burnaby. Every two years, the Project hosts a fundraising gala. Funds raised go to support local programs for children, youth, and families in Burnaby that provide nutritious food and help to build skills that encourage healthy lifestyles.

Burnaby Food First donated an apron to the silent auction - it was very popular!
Credit: Rebekah Mahaffey

Hope to see you all at the next event in two years' time!

No-bake Chocolate Peanut Butter Banana Ice Cream Sandwiches

I�m not going to lie to you and tell you that these all-natural healthy-ish ice cream sandwiches replace the classic vanilla ice cream plus chocolate chip cookie combo. Because sometimes a gal just needs a scoop of full-fat, full-dairy ice cream between two buttery, sugary cookies. This gal dreams of that combo daily.


But alas, this gal is almost 30, and moderation has recently joined cookies and ice cream (not to mention nachos, pizza, pork, cats, friends, family, and sunshine) in my list of life�s most important things. It�s tough out there for a five-foot tall gal with a dessert addiction and hips that don't lie. Extra cookies just have no where to hide on this short frame. And that's why sometimes we need desserts with a little less butter and a little less sugar, because I seriously eat dessert every single day. Now, that's not to say these don't have fat and sugar. But it's the good kind! 

I've made Ashlae's no-bake cookies about 6 times since she posted the recipe. I just gotta have 'em in the freezer at all times. They're rich and creamy, and taste like a grown-up version of the classic no-bake cookie from elementary school. And they're made with just 5 ingredients (plus salt), which I always have in my house. Seriously obsessed. The other day, in a moment of weakness (shortly after dipping a tortilla chip in bacon grease�genius or terrifying, I�m not sure), I topped one of these cookies with a spoonful of ice cream, and it was magical. 

I wanted to keep the natural, minimal-ingredient thing going, and what goes better with chocolate and peanut butter than banana!? So, here we have thin, creamy layers of chocolate-peanut butter-oat no bake cookies, with 2-ingredient banana ice cream in the middle. It�s basically oatmeal and a banana, so I�ve been having it for breakfast. And it�s practically a protein shake, so I�ve definitely been chowing down on these before working out. Honestly, I can�t stop eating these, and I think I have a problem. Help? 

Help yourself to a batch of these no-bake chocolate peanut butter banana ice cream sandwiches, is more like it! 

No-bake Chocolate Peanut Butter Banana Ice Cream Sandwiches
Cookies from Oh Lady Cakes

Plan ahead, there a few separate freezing steps, but trust me, it�s simple and worth it! 

1/4 cup coconut oil
1/4 cup pure maple syrup
1/3 cup cacao powder
1/2 cup peanut butter (or other all natural nut butter)
Pinch of sea salt
1 cup rolled oats

3 bananas, peeled, chopped, and frozen solid
1/2 teaspoon vanilla

To make cookies: Line an 8x8 baking dish with parchment paper and set aside. Add coconut oil through sea salt to a small sauce pan, and heat over medium, whisking until everything is melted and combined. Remove from heat and stir in oats. Spread mixture evenly in bottom of parchment lined dish. Freeze up to two hours, until solid. 

To make ice cream: Add bananas to a food processor, and blend until creamy (at first, the mixture will look crumbly, but eventually it all comes together in a smooth, creamy soft-serve), then add vanilla and blend until just combined. 

To assemble: Using a sharp knife, cut frozen cookie layer in half (just lift the parchment out of the dish to a cutting board, then put half the cookie back in the dish). Top half the cookie evenly with ice cream, then gently place the other half on top and smooth the edges. Freeze at least over night, until totally solid. Cut using a sharp knife while fully frozen. They melt pretty quickly, so enjoy right out of the freezer! 

BBQ Chicken two ways on CBC's Weekend Morning Show

This morning I presented the following two BBQ chicken dishes for CBC's Weekend Morning Show with host Terry MacLeod.   Very easy to prepare in advance and impress at the grill.

BBQ Chicken

4-8 chicken thighs (or pieces), skinned

1 heaping tbs good Dijon mustard
1 heaping tbs ketchup
1-2 cloves garlic, minced
1 tbs molasses
1/2 tsp dried oregano
1/2 tsp hot smoked paprika
drizzle olive oil
1 oz bourbon (optional)
1/4 tsp dried chipotle (or chopped with adobo sauce from a tin)

Mix the marinade together and set chicken pieces in to marinade, at least a few hours.  Heat grill to high heat and place on grill, ~ 2 minutes per side, turning.  Longer time if bone in chicken.  Baste with marinade.

If using the marinade as a sauce, Cook up to boil for at least a minute, adding more bourbon or other liquid such as apple or pear juice.

Enjoy the BBQ!

Grilled Pomegranate Chicken thighs with Ras el Hanout
(serves 2 for 4 chicken thighs)

2 tablespoons Ras el Hanout*
1/2 cup pomegranate molasses** (can also use pomegranate juice)
1/4 cup good olive oil
splash orange blossom water (optional)
1-2 cloves garlic, minced
pinch salt
1/4 � 1/2 chopped peel preserved lemon*
4 boneless skinless chicken thighs

Mix first 7 ingredients together well to blend in the olive oil. Place chicken thighs in marinade in a bowl, cover and refrigerate for 1-4 hours. Place chicken thighs on a hot BBQ for up to 4 minutes a side, turning NOT flipping every two minutes for grill marks.

Let meat rest and enjoy with grilled Naan bread, salad, rice, etc.

*Ras el Hanout can be used as a spice rub for your BBQ meats, in vegetable stews (recipe in blog), on roast chicken, lamb, goat, etc.

**Orange blossom water, pomegranate molasses and preserved lemon are available at Halal Meat Centre and Specialty Foods at 206 Maryland and Dino's Grocery Mart at 460 Notre Dame Avenue in Winnipeg.

Container Gardening and Healthy Meal Planning Workshops

Burnaby Food First is pleased to present another two FREE workshops!



Healthy Meal Planning



Wednesday, May 13

6:30 pm - 8:15 pm

Brentwood Community Resource Centre (2055 Rosser Avenue / Burnaby - map)

Join nutritionist Suzan Anbari and learn how to create fun, fresh healthy meal plans that the whole family will enjoy!



Parking is limited at this location. Please consider taking public transit or biking.



Registration is required. Space is limited! To register, please contact Leanne at (604) 618-3581 or by email.



Container Food Gardening

Thursday, May 14

6:30 pm - 8:30 pm

Burnaby Neighbourhood House (100-4460 Beresford Street / Burnaby - map)



Join Kayle Gagne for a beginner's workshop in container food gardening! Learn how to grow food in small spaces and choose the right container and soil for your plants.



Participants will leave with supplies to start their own container garden.



**REGISTRATION CLOSED**

----

Enjoy Burnaby Food First workshops? Want to get involved as a
volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on
board! For more information, send us an email.

Celebrate Earth Day on April 22

Earth Day is celebrated every year on April 22 by communities and individuals to mark the importance of protecting and preserving our earth, land, water, air, and environment.



Did you know?

• The earth is about 70% water but only 1% of this is fresh ground water


• Only 11% of the earth's surface is used to grow food crops


• The earth is currently the only place we know in the entire universe where life exists

(Source: World Watch)

Credit: Burnaby Newsleader

What can I do for Earth Day?




You can participate in a number of ways. Perhaps learn about recycling and enjoy an organic BBQ or attend a family nature festival?



Small steps that we as individuals take by changing a habit or altering consumption preferences or improving our lifestyle can also go a long way towards protecting the earth. Here are some ways you can contribute:

• Use public transit


• Recycle


• Reduce litter and non-biodegradable garbage such as plastics


• Reuse household items


• Use natural cleaning products


• Choose locally grown food to reduce your carbon footprint


• Invest in smart home technologies, such as energy efficient lighting, shower heads, home insulation, or solar panels


• Join us in our Sharing Backyards project, an initiative to match interested gardeners with available plots, and plant a garden!

Share your experiences of celebrating Earth Day with us! We would love to hear from you.

Do Slower-digesting Carbohydrates Make Us Feel More Full?

One of the most common pieces of advice in the health-nutrition world is that we should focus our carbohydrate intake on slowly-digesting carbohydrates, because they make us feel more full than rapidly-digesting carbohydrates. Rapidly-digesting carbohydrates, such as potatoes, stand accused of causing us to overeat, resulting in obesity, diabetes, and many other chronic ailments. Is this true?
Read more �

Mexican-style Pita Cheeseburgers

It�s a cheeseburger! It's a taco! It�s a pita sandwich! It�s a quesadilla! It�s a burgerpitacodilla! Or something. You guys! What is this thing!?

I saw these lamb pita burgers on Bon Appetit, with the meat cooked right inside the pita, and couldn�t stop thinking about how rad they looked! But, I haven�t been feeling the lamb lately, ever since this weird thing happened with my mom�s dog. The other day my ma got Daisy a fresh lamb bone from the butcher, for her birthday. When Daisy smelled the lamb bone, she flipped out. Like, started shaking and whimpering, and ran and hid. Totally afraid of it. So I did a Google search and apparently this is a thing! A lot of dogs are afraid of the smell of lamb! I read one thing that said it�s because the strong gamey smell of lamb makes dogs think that you�re cooking and hurting living animals, like dogs, and it freaks them out! This was just a comment on a forum, so I mean, it could be total BS, but weird, right!? Ugh. So anyway, I�m just not feeling lamb at the moment� solidarity with my dog-sister. 

But, it�s sunny outside, people are starting to break out their grills, and it�s only a few weeks until Cinco de Mayo. So I�m definitely feeling cheeseburgers and Mexican food, all day every day! 

Here we mix plain ol� ground beef with some Mexican spices, pepper jack cheese, and grated onion, and spread into a pita! See the gratuitous raw meat photo above! The whole thing gets smashed together and thrown on the grill, and served with guac. The meat is moist and cheesy from the grated onion and pepper jack, and the pita gets all crispy on the outside and kind of melts together on the inside. Also, I read in the original Bon Appetit article that you can spread the meat mix on the pitas ahead of time� how perfect is that!? When it�s fiesta time, the work is basically done! Get your burgerpitacodilla on! Pitacodillaburger? Quesapitacoburger? I don�t know. Just do it! 

Pita Cheeseburgers, Mexican-style 

Makes 6-8 full pita burgers

1 lb ground beef (not the leanest, I used about 85/15. An 80/20 would work too)

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Scant teaspoon salt

Fresh ground black pepper

2 tablespoon grated white onion (about 1/4 of a large onion)

2 tablespoon fresh cilantro, roughly chopped

1 cup grated pepper jack

6-8 pitas

Serve with guacamole, sour cream, bean dip, salsa, etc. 

Mix together ground beef through cilantro until well combined, and then stir in the grated cheese. Slice open each pita, so that you have two rounds for each one. Spread about 1/4 cup of beef mixture on half the pita, in a thin layer, all the way to the edges, and top with remaining pita half. Press together firmly.

Heat grill over medium-high heat, and grill each side for about 4 minutes, until beef is cooked through. 

To cook inside on an oven-safe grill pan: preheat oven to  400 degrees. Heat grill pan on stovetop over medium-high heat, and grill prepared pita for about a minute on each side just long enough to get grill marks, then put the whole pan in the oven for about 4-5 minutes, until beef is cooked through. 

Burnaby Empty Bowls and Get Rooted!

Burnaby Empty Bowls



Date: Thursday, April 23, from 5:30 pm - 9:30 pm

Location: Hilton Vancouver Metrotown, Crystal Ballroom (6083 McKay Avenue / Burnaby - map)

Cost: $65.00

The Empty Bowls Project was launched in 1999 to raise awareness about the existence of hunger and poverty in Burnaby.



Every two years, the Project hosts a fundraising gala. Funds raised go to support local programs for children, youth, and families in Burnaby that provide nutritious food and help to build skills that encourage healthy lifestyles



The
reception-style gala will include food prepared by local chefs, jazz
music, and a silent auction, and each guest will also go home with a
handcrafted ceramic bowl made by Lower Mainland potters.



For tickets, visit the Shadbolt Centre for the Arts website: https://tickets.shadboltcentre.com/


 

To find out more about Burnaby Empty Bowls, check out their website here.



Get Rooted! with Richmond Food Security Society



Call for Applications



Get Rooted! is a youth-driven summer leadership project aimed at providing youth with the knowledge, skills, and networks to build a just and sustainable food future.



If you are aged 17-25, a strong team player, and passionate about social and environmental change, you may be a great candidate for this project!



The project runs from May 23, 2015 to August 31, 2015.



Applications for Get Rooted! are due to the Richmond Food Security Society by Monday, May 4, 2015 at 5:00 pm.



2015 Get Rooted! FAQ (PDF)



2015 Get Rooted! Application Form (PDF)

You Never Remember Anything about Our Childhood

I was going through old documents and files on my computer, and found this thing I wrote for Amanda for her 30th birthday. I never ended up giving it to her, for whatever reason. We always joke (in a funny-'cause-its-true kind of way) that Amanda has the worst memory ever, and I exist to be her life historian, because I have a crazy good memory.


Anyway, I think this is perfect for a sunny Friday afternoon, and has me longing for hot, endless summer days! PS. That epic photo up there is my favorite family photo! So 80s/90s. The original hipsters. We actually have a series of these, because my dad would set the timer and run back for the perfect shot. Check out the expression I'm making...HA! So good.

TGIF, friends!

You Never Remember Anything about Our Childhood (So I Remember it All)
Vol 1. Summer.

Overexposed and faded. Pastel and neon.
It was the 90s, after all.
We had big box fans and spray bottles for AC.
We had jugs of sun tea brewing on the picnic table in the front yard.
Mom and dad called it the back yard, which never made sense.
Mom with her tanning oil and tube tops.
The blue and white striped one was our favorite. Because it was her favorite.
It was hot and dry. Never humid.
Everything was the color of wheat, from the sky to the grass to your sun-bleached hair.
Except for the garden. It was like a jungle.
Lush and green, cool and shaded. Full of life.
We went barefoot over a path of hot gravel.
Like firewalkers on burning coals.
We had tough soles back then. And tougher souls.
We had iced sun tea in jelly jars, nestled in the cool garden dirt.
Yours with sugar, mine plain. Never with lemon.
The water from the hose was always sizzling hot at first.
Straight from the well, it tasted like the hose.
Rubber and metal, and earth.
The roma tomatoes, covered in a light layer of dust.
They were our favorite. Because they were Richard�s favorite.
Farm to table. Minus the table.
And minus the farm.
When dad came home from work, we chased the dust down the driveway.
We got to eat dinner outside.
We got to have fruit salad with an icy scoop of lime sherbet.
On the deck in the back yard, which mom and dad called the front yard.

Food Reward Friday

This week's "lucky" winner... bacon fried Oreos!!

Read more �

Eat Your Greens Workshop

Burnaby Food First is pleased to present another FREE workshop (funded by Vancity)!



Eat Your Greens

Wednesday, April 29

6:30 pm - 8:15 pm

Brentwood Community Resources Centre (2055 Rosser Avenue / Burnaby - map)



Join Maya Thau-Eleff for this tasty, hands-on workshop!



Learn how to make delicious stir-fries using greens that are in season and already in your fridge -- and without buying sauces or adding sugar.



Registration is required. Space is limited! To register, please call (604) 618-3581 or email us.

----

Enjoy Burnaby Food First workshops? Want to get involved as a
volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on
board! For more information, send us an email.

Vancity Grant for Burnaby Food First

Vancity, Canada�s largest community credit union, has contributed funds that will help support some exciting upcoming gardening projects in Burnaby!

Cheque presentation ceremony at Vancity North Burnaby Branch

Pictured (from left to right): Maria Michayluk (Vancity), Stephen D'Souza (Meals on Wheels),

Joyce Cameron (Burnaby Food First), and Carmela Busto (Vancity)

Credit: Jennifer Lee

They have donated a grant that will help Meals on Wheels, partnering with Burnaby Food First, to deliver free gardening workshops to the local community. Part of the funds will also go towards supporting the Sharing Backyards project, an initiative that helps increase the availability of local gardening space.




Burnaby Food First is grateful to Vancity for their generous funding of our programs.



Leona Skovgaard, chair of the Burnaby Food First Steering Committee, gives thanks for this on-going support:

�Thank you to Vancity for the grant and to Meals on Wheels for partnering with us to provide gardening workshops to the community. These workshops will help residents of Burnaby grow their own fruits and vegetables, as well as create a more engaged community through sharing backyards, community gardens, and participation in workshops.�

The first gardening workshop, to be held on April 18, will help participants plan their garden; registration has already been filled. Leanne Zmud, program coordinator, is very pleased with the overwhelming response.



She encourages anyone interested to get involved. �We will be scheduling more free workshops soon, so please keep checking our website for upcoming events.�



You can find details about all of Burnaby Food First's workshops and projects on the Burnaby Food First website. Check back for information on future workshops.

Ethically sourced veal and foie gras on CBC's Weekend Morning Show!

This morning I presented the following dishes for CBC's Weekend Morning Show with host Terry MacLeod.  I chose these as they are considered controversial but do not necessarily need to be, if sourced and handled properly.  It is important to get to know your butcher, farmer or producer to understand the products offered.

The Foie Gras comes from Brome Lake, Quebec.  It is a free range duck.  They are not penned and walk around freely.  They come to be fed.  The whole duck is used in different products.  They provide an excellent foie gras and is available at DeLuca's on Portage Ave.  

The Veal steak is also a free range product and not treated as large commercial production of milk-fed veal.  This was Halal and is available at Millad's Supermarket on Notre Dame in Winnipeg.

Photo coming soon!

1. Seared Foie Gras with fig or pear compote

Prepare crostini or toasts and top with warm compote as recipe follows;

1/2 - 1 whole sliced pear or 2-3 sliced fresh figs
1/2 tsp butter
ground hazelnuts (optional)
deglaze with Frangelico or Disorrono

Cook pear or figs in pan and cook down with liquor.

Prepare foie gras slices by slightly seasoning with sea salt.  In a hot pan, sear foie gras on both sides until brown and deglaze with liquor.  Place on prepared toasts, top with a few grains of Fleur d�sel or good sea salt and serve immediately.
Enjoy!

2. Veal TBone steak
Talk with your butcher as to wanting free range or ros� veal.  Halal veal would qualify.

Prepare steak as to your desired doneness, recommend rare, serve as desired.

Enjoy!

Evening for Burnaby Food First Volunteers

Join us on Wednesday, April 22, 2015 for an evening of

• Getting to know one another over tasty desserts (including gluten-free options)


• Learning more about Burnaby Food First's volunteer opportunities


• Making seedling pots for yourself as well as Burnaby Food First

New volunteers welcome!



Where: Tommy Douglas Library (7311 Kingsway / Burnaby - map)



When: Wednesday, April 22, 2015, 6:30 pm to 8:15 pm



To register, please email Joyce or call (604) 293-1748.

Planning Your Garden Workshop

Burnaby Food First is pleased to present our first FREE workshop of the season (funded by Vancity)!



Planning Your Garden

Saturday, April 18

10:00 am - 12:00 pm

Goodlad Community Garden, Backyard (7912 Goodlad Street / Burnaby - map)



Join Kayla Gagne to get a jump on spring! Come learn how to plan your garden and start thinking about the veggies you want to grow this season.



Please dress for the weather. We will be outside, rain or shine.



**REGISTRATION CLOSED**

----

Enjoy Burnaby Food First workshops? Want to get involved as a
volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on
board! For more information, send us an email.

Strawberry Balsamic Vanilla Sodas

I�m going to keep this pretty short and sweet.
Today is/would have been my dad�s 63rd birthday. We�re having a little family birthday-Easter celebration. I'm making a twist on his favorite spring dessert (a tart with mascarpone and fresh strawberries), we're going to play several rounds of ruthless, competitive, cross-country croquet, eat a lot of Amanda�s amazing pulled ham, and of course, we're going to hunt some Easter eggs (with which we'll make classic deviled eggs, maybe this deconstructed egg salad, and probably this sriracha-sesame egg salad).

We�ll also sip on something fizzy, like these springy strawberry-balsamic-vanilla sodas! They�re sweet, but also a little tart, with tons of warm vanilla flavor. Super for a spring brunch or Easter lunch.

hbd, jfk. <3



Strawberry Balsamic Vanilla Sodas
Makes about 6 sodas

You can use regular vanilla extract, but I like the vanilla paste, because it adds little flecks of vanilla bean!

A little more than 1 cup fresh strawberries, diced
1/4 Cup balsamic vinegar
1/4 Cup honey
1 Teaspoon vanilla paste (or regular vanilla extract)
1 Pinch sea salt
1 Pinch fresh ground black pepper
Ice & soda water to serve

To a saucepan, add all ingredients except ice and soda water. Stir together, and heat over medium-low heat until honey is dissolved and the berries start to break down, about 10 minutes. Cool to room temperature, the blend until smooth. You can strain through a fine mesh sieve or cheese cloth if you desire, but I like the berry seeds.

To serve, add about 1.5 tablespoons of syrup to a glass, fill with ice, then fill with soda water. Stir, and add more syrup as desired.

My Buddy and Me

Warning -- Satire -- April Fools Post

I have a sheepish confession to make: until recently, I had a tapeworm, and that's why I'm lean.

In 2006, I took a trip to Mexico with a few friends. We often traveled through rural areas, and of course sampled the local cuisine wherever we went. In many parts of Mexico, pork is an important food. Some of it may have been a bit undercooked.

At the time, my interest in food and health was growing, and I was making many changes to my diet. I was glad to see the chubbiness around my neck and waist begin to disappear. The diet was working! Or so I thought...

Read more �