Marriage!

This weekend is Evan and my one year wedding anniversary! How on earth did a year pass by so quickly!? We barely got all of our thank you cards out within the one year grace period, and I never even really shared that many photos on here or really blogged about our wedding! Ack! 

So, in case you missed it, Evan and I got married a year ago! And it was awesome. Man, I loved our wedding. I want to do it every year! Minus paying for it every year. Maybe every 10 years?
We had all our favorite music: a Neutral Milk Hotel cover for the processional, Calvin Harris Feel so Close for the recessional, a little Miley when we entered the reception (because it's our party we can do what we want...), Evan�s brother and our friend Scott performing Take my Breath Away for our first dance, and the Stones� Wild Horses, for my dad. 

We had our favorite local food and bevvies: A ton of woodfire pizza, donuts for dessert, an amazing coconut and hazelnut layer cake with chocolate filling and vanilla buttercream (swoon) made my our friend Mer, hoppy and pumpkiny beer from our favorite breweries plus a little homebrew from our friend Mat, and northwest wine and bubbles.  


We had a room full of people we love. We had dancing and drinking and photos and we had so, so much fun. But the best part of the day, above all the cake, dancing, and bubbles, was marrying my favorite person. And it just keeps getting better! The past year has been my favorite year we've had together, out of 10... or 11! Happy ONE YEAR anniversary to #marriedevan! Lurryouboo.

Amazing photos by Mhari Scott Photography. Photo Booth pics via Usnaps.

Market days still ahead.

Production day today, making Roasted Butternut Squash Mostarda with Cranberries, Apricots and Okanagan Cherries, Onion Jam, Mango Salsa and bread.  See you at the Downtown Hydro Building Farmer's Market on Thursday and the St. Norbert's Farmer's Market on Saturday.

What's Happening in October!

Burnaby Neighbourhood History: Stories of the Place we Call Home



Join the Burnaby Village Museum, Burnaby Public Library and City of Burnaby for a speaker series on a diverse range of local history topics.



For those who have a special interest in Food Security, the Nov. 4th talk about Burnaby's Agricultural Roots would be of interest!



Register online at www.bpl.bc.ca/events to register a spot to attend!



Talks:

History of Barnet Village - Wednesday Oct. 7, 2015

From 7:00 pm to 8:00 pm

McGill Library, 4595 Albert Street



Burnaby's Rivers & Streams - Wednesday Oct. 14, 2015

From 7:00 pm to 8:00 pm

Burnaby Village Museum (Carousel Activity Room), 6501 Deer Lake Avenue



Chinese Canadian History in Burnaby & Beyond - Wednesday Oct. 21, 2015

From 7:00 pm to 8:00 pm

Bob Prittie Metrotown Library, 6100 Willingdon Avenue



People of the Inlet: Archaeology & the Tsleil-Wauthuth Story - Wednesday Oct. 28, 2015

From 7:00 pm to 8:00 pm

Cameron Library, 9523 Cameron Street



Burnaby's Agricultural Roots - Wednesday Nov. 4, 2015

From 7:00 pm to 8:00 pm

Tommy Douglas Library, 7311 Kingsway



Walking Tours:

Tour the Masjid Al Salaam Mosque & Islamic Education Centre - Saturday Oct. 17

From 3:00 pm to 4:30 pm

5060 Canada Way



Tour the Nikkei National Museum & Cultural Centre - Saturday Oct. 24, 2015

From 3:00 pm to 4;30 pm

6688 Southoaks Cresent



For more information, please visit: http://www.bpl.bc.ca/burnaby-neighbourhood-history.



Nourish: Vancouver Neighbourhood Food Network



Throughout October participating businesses across the city are
partnering with the Vancouver Neighbourhood Food Networks to raise funds
for our work. Participating businesses will be donating proceeds from
their special promotions to your local neighbourhood food network and to
the citywide Vancouver Neighbourhood Food Networks.



Participating
businesses include:

• Havana Restaurant: $1 from each dessert throughout the month of October will be donated.


• The Fish Counter: Partial proceeds on October 17 Pink Salmon Day will be donated with thanks to the FISH counter and the MV Pacific Provider.


• Nester�s Market Main Street: A
  Healthy Gift Basket will be raffled off at Garden Fantasies: A Seed to
  Seed Event, hosted by the Little Mountain-Riley Park Neighbourhood Food
  Network, in partnership with the Terry Salmon VPL Branch and the Riley
  Park Hillcrest Community Association, on October 18th from 1-4pm at Hillcrest Community Centre, 4575 Clancy Loranger Way.

More information: http://vancouverfoodnetworks.com/#home check under "Events"


Langley, BC: Heritage Apple Day - Saturday Oct. 3rd



A free family event which includes apple tasting, old-fashioned tasks, fiddling,
artists painting, historians, and other fun activities.



Location: Meet at the
Heritage Area on Allard Crescent, north of 96th Ave, 4km west of Fort
Langley.



From 11:00 am to 2:00 pm.



For more information, visit: http://drbipa.org/index.html. 





Fort Langley Cranberry Festival - Saturday Oct. 10th

Along Glover Road in the village of Fort
Langley, pick up some fresh cranberries for your Thanksgiving feast and
browse nearly 100 vendors� wares in the village of Fort Langley's
biggest event of the year! 

At Fort Langley National Historic Site (23433
Mavis Ave.), watch a barrel-making demonstration, try cranberry
bannock, play cranberry-related games, and more. 

From 10:00 am to 5:00 pm.

For more information, visit: http://www.pc.gc.ca/lhn-nhs/bc/langley/activ/activ2015.aspx#a13.



Sustenance Festival Vancouver: Oct. 13 to 25th



"As we are, Together"



Sustenance has been an annual festival of the Vancouver Park Board.
Sustenance is all about food, art, sustainability, celebration,
discussion, and food security. It�s dynamic, creative, delicious,
educating, and timely.



Check out the what is being offered on the Sustenance Festival events calendar: http://sustenancefestival.ca/events-2015/. 

Eat. Think. Vote. SFU - Oct. 15th



On October 15, 2015, head up to Burnaby Mountain at 12:30 pm to 1:30 pm and join EMBARK in the Eat Think Vote series of food events across the country to engage citizens and
candidates in the upcoming federal election on making a national food
policy a reality in Canada.

Our local federal candidates will gather with the SFU
community over refreshments, and listen to the community�s concerns
around food.

For more information, please visit: http://www.embarksustainability.org/eatthinkvote.



UBC Apple Festival - Oct. 17 & 18th



October 17-18, 2015, 11:00 am - 4:00 pm

$4 cash entry (Children 12 years and under free)



A family event for all ages, the UBC Apple Festival celebrates one of
British Columbia's favourite fruits. From children learning about the
diversity of apples to those who remember tasting heritage apples in
their youth, the Apple Festival is a great opportunity to not only
discover more about this delicious fruit, but have a whole lot of fun
doing it!



For more information, visit: http://www.botanicalgarden.ubc.ca/node/7.





Farmer's Markets in BC



Don't forget to check out all the local farmer's markets
in and around BC.



With fall here and temperatures dropping, get as much
local harvest from the Burnaby Farmer's Market every Saturday from 9 am
to 2 pm at
City Hall! Last Burnaby Farmer's Market will be October 24th!



More information for Burnaby Farmer's Markets and events, visit http://www.artisanmarkets.ca/



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Don't forget to check back on our website for our gardening or cooking
workshops. We have some great workshops in the works and events will be
posted shortly!







If you have a farming/gardening/food security event that you would like to share, please email us with the information to: burnabyfoodfirst@gmail.com. We would be happy to share your events on our blog!

Winter Garden Planning

Burnaby Food First is pleased to offer another FREE workshop!



Winter Garden Planning

Saturday, October 17

10:00 am - 12:00 pm

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



Join Teresa Rasquinha to learn how to get your garden ready for winter!



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

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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.

Some cool September events around Burnaby!

Herbal Medicine Walk at Urban Digs Farm - Sept 27



Urban Digs  community garden is hosting an Herbal Medicine Walk on Sunday, September 27th. Join Bronwen Erikson from 12:00 noon to 2:00 pm and explore the medicinal and edible plants of the west coast.



Cost: $ 20



Location: 4992 Byrne Road, Burnaby

RSVP at udcommunitygarden@gmail.com. Fee will be paid on the 27th or call 604-910-3307.





Food Skills for Families - Edmonds: Sept 24th to Oct 29th



Food Skills for Families starting Thursday, September 24th at Edmonds Community School.

There are spaces available for parents with children 6years and under. 

Thursday mornings from 9:15 am to 12:30 pm.

Location: 7651 18th Avenue, Burnaby

Contact Pat at 604-764-1358 or email pmcdavison@gmail.com. 

Smoking Teriyaki Rabbit on CBC's Weekend Morning Show

This morning I presented the following recipe for CBC's Weekend Morning Show with host Terry MacLeod.  I had been noticing a number of posts on Facebook, inquiring as to where to find rabbits to eat.  Zinn Farms is one place, at the St. Norbert's Farmer's Market.  This recipe also uses tea from Daniel Song from Tea-Story.  I used the Lapsang Souchon tea, but Pu-er tea can also be used for its smoky quality.

Smoking Teriyaki Rabbit

1 cup Lapsong Suchon tea **� steep strongly
1 drizzle sesame oil
1 heaping tsp. Ground ginger
1 drizzle chili oil
1/4 cup Mirin (Japanese cooking wine)
1/4 cup light soy sauce
1 tbs. Sugar or honey
1/8 tsp. Ground white pepper

1 Rabbit, pieced (Rabbit available at Zinn Farms at St. Norbert�s Farmer�s Market, Deluca�s and some major grocery stores)

Marinate rabbit in Tea/Teriyaki marinade for several hours, or overnight.  Preheat BBQ grill to medium high heat.  Grill, turning, until the rabbit meat comes off of the bones.  Brush with marinade while grilling.

Enjoy!

Upcoming Workshop! Eating Your Garden Harvest

Join Burnaby Food First for another free community workshop!

Eating Your Garden Harvest

Saturday, September 26

11:00 am - 1:00 pm

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

Join Megan Ellis  to learn some simple recipes using food that you can grow in your garden. Please dress for the weather. We will be outside, rain or shine. 

No registration required. Drop-in and join us!

Workshop will be followed with a Garden Harvest Festival starting at 2:00 pm! This 'Eat, Think, Vote' event is hosted by Edmonds People in Community Association along with other great community partners. Lots of music, fun and food for the whole family. See you there!

Come one, come all!

Policies Impacting Food Security in BC

There have been some giant strides in BC to address food insecurity in recent times. These include funding community programs like food banks, community kitchens, food box and community gardens, supporting local farmers' markets and many more.

Successful Initiatives 

The 'Buy BC Program' has been run by the BC Agricultural Council as a successful provincial labelling initiative that enables consumers to identify locally grown agricultural products. The government has invested $6 million in the 'Buy Local Program' helping BC farmers and food producers promote their food products. 

The City of Vancouver is taking measures to support procurement of locally sustainably produced food. Since a couple of years there has also been a pilot project to offer locally sourced foods at Vancouver park and beach concession stands. The Vancouver Food Policy Council (VPFC) is doing further work to put the spotlight on food security, health & well being. The City of Burnaby is also initiating measures to encourage healthy, local food procurement in public buildings.

The Vancouver School Board in partnership with organizations such as think eat green Canada is encouraging food gardens, composting, cooking skills development in schools as well as development of nutritional school meals programs. Burnaby Food First is currently working with school students to support development of more edible gardens in the schools of Burnaby.

ALR for farmland protection

In 2014 the BC Liberal government overhauled the Agricultural Land Reserve (ALR) creating two zones that will make it easier for non agricultural development on protected farmland outside the most productive regions as reported in the media. The ALR was established in 1973 to protect farmland and relevant concerns have been raised in news reports in the last couple of years to improve protection against external threats. 

Burnaby Food First has also advocated greater protection of agricultural land through suitable government policies in a recent letter to the ministry of Agriculture. The salient points in this letter were as follows;

• The province-wide system of oversight be restored to the Agricultural Land Commission Act and that the ALR be restored to one zone.


• The Agricultural Land Commission provide oversight to all the regulatory changes recently introduced regarding leasing farmland, value added activities and added dwellings on farmland.


• The Agricultural Land Commission be given the mandate and human resources to prevent agricultural land in BC from being turned into carbon-sequestering tree farms. 


• The members of the Commission be farmers or individuals who have a background in agriculture in BC and that the Agricultural Land Commissioner be consulted before appointments are made. 

Thus this article highlights some examples of government and public institutions promoting food security through its policies and programs as well as some areas where more needs to be done. As campaigned by Food Secure Canada, a national food policy would also unite interrelated activities of public bodies, community initiatives, farmers and food industry workers to holistically approach the connected issues of hunger, sustainable food production, climate change and diet.

What we can do

We can participate in different ways to address food security issues such as:

• Sign the Eat Think Vote campaign to raise the need for a National food policy as an election issue 


• Attend a Burnaby Food First workshop or join us!


• Buy local. Shop at Farmer's markets


• Volunteer time or donate to community organizations that work to improve food security (we hope you will consider Burnaby Food First!)

Small changes in lifestyle by all of us in the community can have a large collective impact on food security!

Out for Two Weeks

I'll be out of town with limited internet until September 27th.  Feel free to leave comments, but I won't be able to moderate them until I return.  Sorry for the inconvenience!

Baked Ziti with Sweet Italian Sausage and Roasted Tomatoes

Well. Summer was here then it went away then it was hot again then rainy then sunny then super stormy then summery� and now it�s un-summer again. So, I took the opportunity to turn on the oven and make a hearty, warming, carb and cheese filled fall meal. Baked Ziti!

Evan and I have been on a major Sopranos kick. I had never watched it, and now we�re hardcore bingeing. We just made it through season 3, and I�m obsessed. I love it so much. I can�t even pick a favorite character, because obviously Tony is Tony, but then Paulie and Silvio are hilarious, and of course there�s Carm. Edie Falco is so amazing as Carmella Soprano, I can�t stand it. 
And...the food! I�m basically starving every time we watch it. Food is such a big part of the show. They�re always eating or talking about food or cooking food. The Sopranos eat manicotti on Thanksgiving and Lasagna for Christmas. They always have cured Italian meats in the fridge and go to Artie�s restaurant for important lunches and business meetings. There�s the Sunday �gravy,� the �macaroni,� and of course, there�s Carm�s baked ziti. 
I had maybe never had baked ziti before, but The Sopranos inspired me! It's basically a jumbled up lasagna, with ziti instead of flat lasagna noodles, and with everything all mixed up together. Carm makes ziti all the time in the show, so I decided to give it a go. I used sweet Italian sausage, since in a recent episode, she brings a big container of baked ziti up to Columbia, with the sweet Italian sausage that Meadow likes. I also threw in some roasted cherry tomatoes, because I love them. This recipe isn�t super quick, is probably not totally authentic, dirties a bunch of dishes, and definitely isn�t healthy, but it�s the perfect thing to welcome fall. 



Baked Ziti with Sweet Italian Sausage and Roasted Tomatoes
Adapted from this recipe

1.5-2 cups cherry tomatoes
Extra virgin olive oil
Flaked sea salt

1 lb bulk sweet Italian sausage
1/2 small yellow onion, diced
2 garlic cloves, minced
1 28 oz can saucy crushed tomatoes (I use San Marzano)
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Salt & pepper

16 oz dried Ziti (or other similar shaped pasta, like penne)
1.5 cups ricotta
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese 
Dried basil 

First, get the tomatoes in the oven. Preheat oven to 350 degrees. Toss tomatoes in olive oil on a baking sheet, and sprinkle liberally with salt. Roast for 30-40 minutes, until tomatoes and wrinkly and starting to caramelize. Keep the oven on for the baked ziti. 

While the tomatoes are roasting, make the sauce. Heat a large, tall-sided skillet over medium heat, and add a drizzle of olive oil and sausage. Break up pieces, and cook until cooked through. Add onion, and cook until onion is browned, and sausage has a good caramelization on the edges. Add garlic, cook another minute or so. Add canned tomatoes, oregano, and red pepper flakes. Turn to a simmer. When Tomatoes in oven are done, toss those and the oil and juices from the pan with the rest of the sauce. Salt and pepper to taste. Continue to simmer while you boil the pasta.

Bring 2 quarts of water to boil, with a bit of salt. Add pasta, and cook about 8 to 9 minutes, so it�s cooked through but al dente with a bit of a firm bite. Before draining, add 1.5 cups of pasta water to the tomato sauce. Drain the pasta, then toss it (in the pot) with a drizzle of olive oil. Add all but about 1.5 cups of the sauce to the pasta, and toss. 

In a deep-sided 7x11 baking dish (or a regular 9x13), add 1/2 cup of the sauce, spread out. Add about 1/2 cup of the ricotta, in dollops, plus a sprinkle of the mozzarella and parmesan. Pour in pasta and top with remaining cup of sauce, remaining ricotta in dollops, and the rest of the mozzarella and parm. Add a sprinkle of dried basil on top. Bake in the already preheated 350 degree oven for about 20 minutes, until cheese is melty and starting to turn golden. 

Cooking with Fall Foods

Burnaby Food First is pleased to offer another FREE workshop!



Cooking with Fall Foods




Tuesday, October 13

6:30 pm - 8:30 pm

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



Join Barb McMahon from Sprouting Chefs for this fall foods workshop! Bring your family and learn about cooking with local fall vegetables. Children are welcome at this workshop!



**REGISTRATION CLOSED**

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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.

A rare evening of entertaining. A Labour Day traditional BBQ?

Last night I had the pleasure of having some lovely friends for dinner.  Great wine, good beer and wonderful celebration foods to share over lively conversations.  Perfect!

1. Appetizers:
Georgian Eggplant
Pesto Escargot
Tuna Tataki

2.  Mains
BBQ'd French Fries 
Roasted purple potatoes
Ras el Hanout Pomegranate grilled chicken
Lamb Shashlik

3.  Dessert.
Didn't make it that far.  :)

BBQ French Fries

2-4 potatoes, washed and then cut into thin fries, skin-on
Olive oil, to coat


Cut the potatoes into fries and soak for a while in very cold water.  When ready, drain and dry the potato pieces and toss with olive oil. 

On a hot BBQ grill, covered with a Cookina BBQ sheet, spread out the potatoes and cook, stirring, until potatoes are crisp and brown.  Remove from heat and toss with seasoning.  Serve immediately.

Canning Basics Workshop

Burnaby Food First is pleased to offer another FREE workshop!



Canning Basics

Friday, September 18

6:30 pm - 8:30 pm

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



Join Antonietta Gesualdi for this hands-on workshop on canning! Learn the basics of canning safely at home. Participants will take home a sample jar of canning fruit.



**REGISTRATION CLOSED**

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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.

Farmer's Market Chowder on CBC's Weekend Morning Show

This morning, I presented the following recipe for CBC's Weekend Morning Show with host Terry MacLeod.  This was made all with items that I have from this week's farmer's markets and my CSA, Farm Share, Including the chicken stock.

Farmer�s Market Chowder

This can be prepared as a vegetarian option by omitting the bacon and using vegetable stock.

4 ears corn
1 lb tomatillos, husked (Binkley Farms - Sundays at The Forks Farmer's Market)
3-5 potatoes, cubed (God's Acres - Thursdays at the Downtown Farmer's Market)
1 leek, sliced
1 tbs olive oil
1 cup chopped slab bacon (Zinn Farms for Berkshire or Wildfire Farms for Beef Bacon!)
1 red pepper
1 Summer Squash, cubed skin on.
and/or 1 lb patty pan squash or zucchini, sliced or cubed
4 cups stock (vegetarian, chicken, etc)
1-2 roasted jalape�os
� tsp ground nutmeg
� tsp smoked paprika
Salt and pepper, to taste
500 ml whipping cream (for heart healthy recipes, try one tin fat free milk)
salt, to taste

Roast or broil corn, jalape�os, and tomatillos for a few minutes per side.   When cooled, cut corn off of cobs. One method is to place cob upright in the middle of a Bundt pan and cut around. Saut� leek with bacon pieces until leek becomes translucent. Add tomatillos and soup stock.  Cook and pur�e, using an immersion blender, or leave chunky.  Add corn,  potatoes, red pepper and zucchini/and/or squash and combine. Add spices and bring to a boil. Simmer and cream. Season as needed.  Serve hot.

Enjoy!

To make chicken stock, keep the bones and neck of the chicken and put it it in a stock pot with a few cut up carrots, celery with leaves, 2-3 star anise, cut onions with skin on, 1 tbs peppercorns, 1 + tbs salt, water to cover, thyme, etc.  Bring to a boil and simmer for 3-8 hours.  Let cool and strain.  If you haven't strained the stock through a cloth, chill and remove fat before portioning to freeze or use.
Please note, using vegetable trimmings if you save them for stock but not Brassica, or cabbage family trimmings.  Those will leave a bitter, gassy flavour.