What's Happening in November!

Happy Halloween! It's a night of sugary treats and yummy sweets...speaking of which, once you get your fill of refined sugar, consider alternative sweets!



November 16th - Learn how to create delicious and healthy raw desserts without refined sugar, dairy, eggs or flour! Yummy tastings included! By purchasing tickets, you will be supporting our work in delivering cooking and gardening workshops and programs to those who live, work and play in the City of Burnaby!



Tickets can be purchased through
Eventbrite at http://naturalsweetness.eventbrite.ca
or by calling (604) 294-7421.



Now, lets check out what is happening locally in November!



Winter Farmer's Market: Royal City & Vancouver



Now that Burnaby Farmer's Market has ended for the 2015 season...Check out the Royal City's Farmer's Markets.

Saturday: 11:00am-3:00pm(Winter)

When: November to April (first and third Saturdays of the month)



Also, Vancouver's Winter Farmer's market at Nat Bailey Stadium: http://eatlocal.org/markets/winter-market/ - Every Saturday from 10:00 am to 2:00 pm from November 7, 2015 to April 23, 2016.



Homesteader's Emporium Workshops



With Christmas fast approaching, now is the time to get started on homemade gifts.



For all you interested DIYers, check out some of the wonderful workshops that is offered in November and December (leading up to Christmas) where you can make and give homemade gifts!



Website: http://www.homesteadersemporium.ca/ - some workshops may be sold out!



Burnaby Library Talks: Agricultural Roots - Nov. 4th



Join local historian Eric Damer of the Burnaby Village Museum for a presentation and an
illustrated talk on the history and development of farming and food
production in Burnaby.



Location: Tommy Douglas Library, 7311 Kingsway, Burnaby



More information and registration (it's free): http://www.bpl.bc.ca/events/burnabys-agricultural-roots

 

Vancouver Food Bank: Get Into Canning this Fall! - Nov.4th

When: Wednesday, November 4, 2015 - 6:00pm to 8:00pm

Location: 1150 Raymur Avenue

It's fall and the perfect time to find
out if you are interested in canning. Join the Greater Vancouver Food Bank for a fantastic taster
session offering you the opportunity to learn how to make your own jams
and jellies! 

 

Learn the basic techniques, get some practical experience and find out if canning really is for you and your family.

Participants will also be able to take home a jar of preserves.

Cost: $15.00

For more information and to register, please contact Lisa Bouwmeester at LisaB@foodbank.bc.ca or (604) 216-3073.

Il Mercato Italian Night Market - Nov. 20th

This market brings together the tastes of Italy with fresh produce grown
locally, in addition to delicious food prepared by Il Centro's chef and
handmade products from local artisans.

It offers a taste of Italian
cuisine and music featuring the classic mandolin and accordion. There
will also be children's activities provided by the centre's Italian
school teachers.

More information: http://italianculturalcentre.ca/blog/events/mercato-italian-market-7/

When: Friday November 20th

Time: 4:00 pm to 8:00 pm

Location: Italian Cultural Centre,
3075 Slocan, Vancouver



UBC Farm's Workshop - Grow Your Own Mushrooms at Home for Food & Medicine - Nov. 21st



Join Danielle Stevenson in this morning workshop that will cover some of the many ways you can grow mushrooms at your home or
apartment and highlight ways you can make use of household waste as a
food source for your mushrooms!



This is suitable for beginners to
mushroom cultivation, and for those who have tried without success to
grow mushrooms. Each participant will leave with a grow kit of a
delicious edible or medicinal mushroom and detailed instructions on
care.



Where: UBC Farm, 3461 Ross Drive, Vancouver, BC, Map

When: Saturday November 21, 2015

Time: 9:30 am to 12:00 noon

Cost: $58.00 + taxes

More information or to register: http://www.calendar.events.ubc.ca:80/s/6Yz



UBC Farm's Workshop - Mushroom Companions to the Garden, Orchard and Farm - Nov. 21st



Join Danielle Stevenson in an afternoon workshop on growing many delicious and medicinal mushrooms amidst your veggies, berries, bushes and trees- increasing your
home-grown nutrition and boosting soil and plant ecosystem health.
Mushrooms can also be grown in shadier areas where other types of
growing are limited, and be used to filter runoff from chicken coops, or
digest household and pet waste.



Learn how to assess your site for
the best spots to incorporate fungi, and then learn hands-on how to
make mushroom beds, logs, pathways, companion plant mushrooms within
your veggie beds, and add beneficial mycorhizal fungi to your site.



Where: UBC Farm, 3461 Ross Drive, Vancouver, BC, Map

When: Saturday November 21, 2015

Time: 1:30 am to 4:30 pm

Cost: $47.00 + taxes

More information or to register: http://www.calendar.events.ubc.ca:80/s/6YA

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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!

Homemade Take 5 Bars

Are you ready for the best weekend ever?  A glutenous, guilt-free, indulgent weekend full of candy and costumes and sports??  At least that's the type of weekend I'm about to have.  I have my red cape and red lipstick all ready to go because I'm sorry, but I couldn't find a single non-slutty Little Red Riding Hood dress, so that's what I'm going with.  My Grandmother/Wolf, Hawkeye, Ariel and Elmo are very excited to trick-or-treat.  And last night I made these Homemade Take Five bars following this recipe, hence the beginning of the best weekend ever... because when you put peanut butter on pretzels and then caramel on top of that and then dip the whole thing in chocolate YOU WIN!

For more Homemade Halloween treats - like Butterfingers, Snickers, Almond Joys, Peanut Butter Cups and Peppermint Patties - click here.  For Baby Ruth Bars, click here.  Happy Halloween!

Food Reward Friday

This week's lucky "winner"... the Reese's PBC Burger!!

Image credit: The Works

Read more �

Quinoa Pilaf in Turkish Dolmas on CBC's Weekend Morning Show!

 On Saturday, I'll be presenting the following Dolmas using local Tamarack Farms Quinoa, for CBC's Weekend Morning Show with host Terry MacLeod.  

Turkish Dolmas with local Quinoa pilaf (Adapted from Classical Turkish Cooking, by Ayla Algar)

1 cup Tamarack Farms Quinoa

2 cups vegetable stock

1 onion, finely diced

2-3 tbs olive oil

� cup fresh tomatoes, finely diced

� cup almond slices (or pine nuts.  I used almonds due to cost and allergies)

1-2 Tbs Turkish Baharat � or � � tsp each of cinnamon, dried mint, fresh dill, nutmeg, cloves, pepper

3 tsp sugar

� cup currants (or zerishk)

� cup raisins

3 tbs lemon juice

salt, to taste

For the Cabbage:  � cup water, 3 tbs lemon juice, salt

For the Peppers:  Rich tomato sauce, red wine

1. Saut� the onions in olive oil in a pot.  Add seasonings, tomatoes, almonds, currants, raisins, currants and then salt and lemon juice.  Add the quinoa and coat through.  Add the stock (or water) and bring to a simmer.  Cover and let simmer for 20+ minutes.  Let cool.

2. For the cabbage leaves:  Bring a pot of salted water to a boil and place a cored cabbage in the water for 4 minutes.  Peel off leaves and return to pot to repeat to remove more leaves. 

Cut out a small triangle of the core of each leaf.

Place a tablespoon or two of the pilaf at the top of the leaf, and roll, like a burrito or salad wrap, and place in a baking dish that has been lined with extra cabbage leaves at the bottom.

Fill the baking dish and cover with the water, lemon juice, olive oil and salt mixture. Bake at 300�F for 1-1/2 hours.

Serve warm or cold.

3.  For the peppers:  Core the peppers and cook in the boiling water for 4 minutes, to soften.  Fill with pilaf and place in a baking dish with a rich tomato sauce with red wine.  Bake at 350�F for 1 hour, or until soft.

Serve hot, warm or cold.

Enjoy !

Baked Spaghetti Squash w/ Blue Cheese Sauce

First things first, the winner of the Happiest Little Baker Giveaway is Valerie!  However, HLB is also  going to give the first 50 readers that sign up 10% off using the coupon code SIRIOUSLY10.  Go, go and join (they even have allergy-friendly kits).  My kids are already talking about next month's box :)

Now, on to this wonderfully delicious baked spaghetti squash recipe.  I was at a cooking class last week with my mom and some friends, and it was centered around root vegetables.  One thing the chef prepared was this baked spaghetti squash with a blue cheese sauce.  Any vegetable that disguises as a pasta is my kind of vegetable, especially smothered in a creamy, salty, tangy sauce.  This tastes sinfully good, but is much better for you than a bowl of fettuccine alfredo... right?  A perfect Thanksgiving side dish, this would be... signed, Yoda.    

Baked Spaghetti Squash w/ Blue Cheese Sauce

(Serves 4-6)

Printable Recipe

1 large spaghetti squash

Salt and pepper

2 Tbsp chopped fresh sage

1 Tbsp olive oil

1 tsp butter

1 small shallot, chopped

2 cloves garlic, minced

1 Tbsp flour

1 cup chicken stock

1/2 cup heavy cream

1/3 cup blue cheese crumbles

1 Tbsp chopped parsley

1/3 cup bread crumbs

Pinch of cayenne 

Preheat oven to 400 degrees.  Carefully slice the spaghetti squash in half and scoop out the seeds with a spoon, discard.  Place both halves on a baking sheet, flesh side up, and drizzle with olive oil and sprinkle with salt and pepper.  Roast for about 30 minutes, until the skin begins to wrinkle and golden.  Remove, let cool slightly, and then scrape out the spaghetti squash "noodles" with a fork.  Place in a casserole dish, drizzle with some olive oil, add the sage and toss.  Season to taste with salt and pepper.  Set aside.

Over the stove in a medium-sized skillet, heat the tablespoon of olive oil and butter over medium heat.  Add the shallots and garlic, and saut� until fragrant, a few minutes.  Add the flour and whisk continuously until there are no lumps.  Whisk in the chicken stock and cream, stirring frequently until sauce begins to thicken.  Lastly, add the blue cheese and parsley, continuing to whisk.  Season to taste with salt and pepper.  Pour sauce over spaghetti squash and toss to combine.  Sprinkle the top with bread crumbs and place back in the 400 degree oven, just until the bread crumbs turn golden and the sauce starts to bubble.     

Do Processed and Red Meat Cause Cancer?

Today, the World Health Organization's International Agency for Research on Cancer published a statement in The Lancet detailing its position on the carcinogenicity of processed and red meat (1). The statement, resulting from a meeting of 22 scientists from 10 countries, concluded that processed meat is a group 1 carcinogen, meaning that it is "definitely carcinogenic to humans". They also judged that red meat is a group 2A carcinogen, meaning that it probably causes cancer but the evidence isn't as strong. They're mostly referring to the links between processed and red meat and digestive tract cancer, particularly cancers of the colon and rectum.

These statements were met with a media frenzy, and the expected furor from the meat industry. The most surprising thing, for me, is that anyone would be surprised by the IARC's statement.

Read more �

Happiest Little Baker Giveaway!

I am not a very crafty person.  Some moms have the most pinterest-worthy art projects up their sleeves, but when it comes to doing something creative with my kids, I've always preferred baking.  Which is why I was THRILLED to discover the Happiest Little Baker - a subscription based monthly kit that comes equipped with pre-measured, non-perishable ingredients and simple-to-follow, adorable recipes!  It was created by a woman named Linsdey and her husband Mike - parents who love baking with their own two children.  Their kid-friendly approach is obvious in every detail - they even include an activity sheet to kill time while your treat bakes.  After our 'Witch Hat Cupcakes' were done, my son proclaimed, "this is SO MUCH FUN, please sign up for every month!!"    

So for the giveaway, HLB is going to give one winner a 3-month subscription for FREE!  To qualify to win, you must officially follow this blog, as well as follow HLB on Twitter, Instagram and like them on Facebook.  Please leave a comment below to enter the giveaway, letting us know what you like to bake with kids.  A winner will be chosen at random on Wednesday at 9am EST.  Good luck!  

Drying and Storing Foods

Burnaby Food First is pleased to offer another FREE workshop!



Drying and Storing Foods

Thursday, November 12

6:30 pm - 8:30 pm

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



Join Andrea Potter from Rooted Nutrition for this workshop on dehydrating. Learn how to dry and store fruits and vegetables!



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.

Beef Stew in a Pumpkin

I was at a friend's house for dinner last weekend, and she made a beef stew that she prepared IN A PUMPKIN!!  Yeah, my friend's name is Ina Martha Garten Stewart, by the way.  (Just kidding, her real name is Mo.  Ina Martha Garten Stewart is my imaginary friend.)  Anyways, I didn't get the exact recipe from her but if you're interested, I found a few recipes you could try here, here and here.  What a perfect dish to prepare for friends and family on Halloween night!  Do it!!

Pumpkin Pulled Pork Burrito Bowls

If you can't get enough pumpkin this October, have no fear. Sara at Cake Over Steak decided to throw a #virtualpumpkinparty, and invited over 70 bloggers to share all things pumpkin! We're basically going full-on pumpkin cannon on the internet today! 

I knew right away I wanted to make something savory for the pumpkin party. And I knew right away I wanted it to be something Mexican-inspired with a heavy dose of fall flavors. Enter: pumpkin pulled pork burrito bowls! 
Pork, cooked until tender and shreddy, in a mixture of pureed pumpkin, apple cider, and warm fall spices like cinnamon and cloves combined with Mexican flavors like cumin and chili powder. When its done, the pork is in a thick pumpkiny sauce, which is amazing piled on top of rice and beans, and topped with cool, creamy avocado, fresh cabbage and cilantro, pepitas and baked tortilla strips for crunch, and a dollop of sour cream. Tons of texture and flavor! All things burrito and all things fall in one bowl!  


Pumpkin Pulled Pork Burrito Bowls
Cooked white or brown rice mixed with a bit of chopped cilantro, fresh lime juice, and a pinch of salt
Pinto beans, cooked and warmed
Pumpkin pulled pork (recipe below)
Thinly sliced cabbage
Diced or sliced avocado
Cilantro
Pepitas/ roasted pumpkin seeds
Tortilla chips or baked tortilla strips 
Sour cream
Hot sauce

Layer ingredients in bowl, in order listed. Use as much or little of each item as desired. 

Pumpkin Pulled Pork
Makes enough for about 4 burrito bowls

1.5 lb pork shoulder or loin
1 small can pumpkin puree (NOT pumpkin pie mix, make sure it�s just pumpkin. Or use homemade, about 2 cups)
1/2 cup apple cider 
Juice of half a lime (reserve other half for rice)
1/2 white onion, diced
Two cloves garlic, minced
half teaspoon of each: cumin, cinnamon, chili powder, oregano
Two whole cloves
1/2 teaspoon salt
pepper

Preheat oven to 350. 

Trim major fat off of pork shoulder (ok to leave a little bit, but get as much as you can), and cut pork into 4-5 big chunks, and pat dry. 

On the stovetop, heat a large oven-proof stockpot over medium-high. Sear each pork piece, just 1-2 pieces at a time, (too many in the pot will make it steam) on each side until just browned. 

Whisk together pumpkin, cider, lime, onion, garlic, spices, cloves, salt and pepper, and pour into pot with all the seared pork chunks. 

Bake covered for about 3 hours, until pork is tender enough to shred easily with a fork. Check after about 2 hours, and add 1/2 cup of water if sauce seems too thick.  

Right in the pot, shred with a fork and stir into the sauce (remove any fat pieces that might be in there). The pork should be fall-apart tender.



Wait, there�s more! 
An insane amount of delicious pumpkin recipes await you. From cookies, cakes, and milkshakes to pastas, soups, and cocktails! Check out all the other Virtual Pumpkin Party participants:

Savory things:
B. Britnell: Pumpkin & Goat Cheese Macaroni 
I Am a Food Blog: Roasted Pumpkin and Pork Stuffed Shells 
Well and Full: Harissa-Spiced Pumpkin Gnocchi 
Two Red Bowls: Pumpkin & Caramelized Onion Galette 

With Food + Love: Creamy Pumpkin Polenta with Balsamic Roasted Beets
Feed Me Phoebe: Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table: Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame: Pumpkin Ricotta Gnudi
Earthy Feast: Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto 

The Bojon Gourmet: Pumpkin Flatbread with Gruy�re and Crispy Sage (gluten-free)
Tending the Table: Roasted Pumpkin with Tamarind and Coriander Chutney
My Blue & White Kitchen: Roasted Pumpkin Risotto with Crispy Prosciutto
Le Jus d'Orange: Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist: Japanese Pumpkin Temaki with Ginger Kale Chips
Heartbeet Kitchen: Pumpkin Swirled Mashed Potatoes
Okie Dokie Artichokie: Creamy Pumpkin and Chorizo Pasta Bake
Kale & Caramel: Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
Sprouted Routes: Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)

Breakfast things:
A Couple Cooks: Pumpkin Spice Almond Butter 
Girl Versus Dough: Pumpkin Challah 
Kitchen Konfidence: Yeasted Pumpkin Waffles with Candied Ginger 
Chocolate + Marrow: Pumpkin Scones with Cinnamon Butter Swirl 
Salt & Wind: Apple Cinnamon Pumpkin Muffins with Pepita Streusel 
A Cookie Named Desire: Pumpkin Crepes with Cinnamon Ginger Cheesecake 
Erin Made This: Pumpkin Rye Waffles with Coconut Caramel 
Brewing Happiness: Caramelized Apple Pumpkin Muffins
The Speckled Palate: Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Tasty Yummies: Grain-Free Pumpkin Spice Pancakes
The Little Epicurean: Maple Pumpkin Butter Brioche Toast
Vigor and Sage: Maple Pumpkin Harvest Smoothie
The Fauxmartha: Baked Pumpkin Donuts
The Sugar Hit: Pumpkin Everything Bagels

Dessert things:
Cake Over Steak: Pumpkin Ginger Cookies with a Vanilla Glaze 
Snixy Kitchen: Black Sesame Pumpkin Mochi Cake 
Hungry Girl por Vida:  Pumpkin Chocolate Crumb Cake 
Donuts, Dresses and Dirt: Pumpkin Spice Latte Truffles 
The Frosted Vegan: Dark Chocolate Pumpkin Gingersnaps 
Warm Vanilla Sugar: Dulce de Leche Pumpkin Ice Cream + Affogato 
An Edible Mosaic: Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream 
The Pig & Quill: Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream 
Nommable: Pumpkin Moon Pies 
The Crepes of Wrath: Pumpkin Pie Cake 
The Swirling Spoon: Pumpkin Hand Pies 
Beard and Bonnet: Pumpkin Spice Pizzelle Ice Cream Sandwiches 
My Name is Yeh: Pumpkin Slice and Bake Cookies 
Broma Bakery: Pumpkin Pie White Chocolate Brownies 
Sprinkled with Jules: Pumpkin Spice French Macarons 
Feast + West: Dark Chocolate Pumpkin Seed Toffee Bark 
Fix Feast Flair: Japanese Pumpkin Spice Cheesecake with Quick Caramel 
Appeasing a Food Geek: Pumpkin Ale Cake 
Long Distance Baking: Pumpkin Pie Ice Cream + Pumpkin Pancakes
Fork Vs. Spoon: Pumpkin Buttermilk Pudding
Alyssa & Carla: Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe: Pumpkin Spice Toffee 

Blogging Over Thyme: Homemade Candied Pecan Pumpkin Ice Cream Drumsticks 

Cookie Dough and Oven Mitt: Pumpkin Gingersnap Pie
Style Sweet CA: Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly: Pumpkin Orange Brulee Pie
P�te � Chew: Pumpkin Almond Cake with Almond Butter Frosting 

Southern Souffl�: Sorghum Pumpkin Souffl�s

SugarHero!: Cinnamon Swirl Pumpkin Pound Cake 

Tried and Tasty: Whole Wheat Pumpkin Sugar Cookies 

So... Let's Hang Out:  Grain-Free Apple Crumble Pumpkin Pie 

Biscuits and Such:  Pumpkin Pound Cake
A Little Saffron: Spiced Pepita Brittle
Farmette: "Tis Different" Pumpkin Pie

Drinks, dog treats, and other goodies:

Wit & Vinegar: Pumpkin Flaxseed Dog Treats
Dunk & Crumble: Pumpkin Roundup 

Holly & Flora: Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup 

Floating Kitchen: Pumpkin Beertail with Tequila and Spiced Rum 

Jojotastic:  Pumpkin Cinnamon Rimming Sugar

Spinach Balls

I was recently on a "booze cruise" with a bunch of moms (and excuse me while I cry for not being there this very second).  We sailed along on a water ferry, drinking wine, eating appetizers and talking about how our kids and husbands drive us crazy!  Juuuuuust kiddddddding.  Anyways.  Someone made these Spinach Balls and they were FANTASTIC.  I asked her if I could share the recipe and she said yes, so here it is!  Funny story though, I made them over the weekend and forgot one giant ingredient: the 3/4 cup of butter.  I realized this after my first bite and wondered why they didn't taste as addictive as they had on the boat.  Butter... butter makes everything better.  However, they were still pretty good without the butter so if you're in the mood to make them SUPER healthy, you can go ahead and omit it.  (But I wouldn't recommend it cause I don't recommend those kind of things.) 

Spinach Balls

(Makes approx. 45)

Printable Recipe

2 packages 10oz. frozen chopped spinach, thawed

3/4 cup butter, melted

1 small yellow onion, diced

4 eggs

1/2 cup grated Parmesan cheese

2 cups seasoned bread crumbs

1/4 tsp pepper

Pinch of salt (I was generous here)

Combine all ingredients, roll into small bowls, place on a baking sheet (I greased mine) and bake for about 20 minutes at 350 degrees, until the edges are golden.  Enjoy!

The next morning I saut�ed the leftovers in BUTTER and added a fried egg.  Yum.

Pumpkin Gingersnaps

Pumpkin is everywhere right now (I mean, check this out), and we're suckers for it.  I'm surprised we all don't run out to buy pumpkin flavored toothpaste!  (Don't steal that idea, it's mine.)  I gave you some pumpkin ideas last week, and now here's another: Pumpkin Gingersnaps (click there for recipe).  These are delicious... soft and chewy, and rich with all the flavors of the season... cinnamon, spice and pumpkin of course!  Pumpkin.  Pumpkin.  If you say that word a lot it starts to sound really weird.  Also who puts a 'p' and a 'k' right next to each other??  Pumpkin lovers do.  

Annual Fundraiser: Natural Sweetness Workshop

Burnaby Food First is pleased to invite you to our first annual fundraising workshop!


Natural Sweetness: You are sweet enough already!

Monday, November 16

6:00 pm -
9:00pm

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



In
this hands-on workshop, chef and Holistic Nutritionist Andrea Potter will
introduce us to the basic concepts behind creating delicious and healthy raw
desserts. Now you can have your cake and eat it too!



We will be incorporating
superfoods such as maca, hemp hearts, coconut oil, and more into our decadent
creations.



Raw desserts are naturally free of refined sugar, dairy, eggs
and flour. Yummy tastings included!



Tickets: $65 (includes a
hands-on cooking session and tastings).



Tickets can be purchased through
Eventbrite at http://naturalsweetness.eventbrite.ca
or by calling (604) 294-7421.



Location: Two blocks from
Brentwood Skytrain Station. Limited street parking is available. Please consider
biking or taking transit.



This workshop is a fundraiser for Burnaby Food
First. All proceeds will go to support Food First programs and community
workshops. For more information, please visit http://burnabyfoodfirst.blogspot.ca/.

Why Do Girls and Boys Reach Puberty Younger Than They Used To?

Girls, and probably boys, are reaching puberty years younger than they did in our great-grandparents' generation. Why? There's no shortage of explanations, but the primary reason is probably quite simple.

Read more �

International Delight on TODAY

I recently had the opportunity to work with International Delight - the coffee creamer that comes in delicious, everyday as well as innovative flavors - and this morning I had the chance to share some brunch ideas using these creamers on the Today Show with Kathie Lee and Hoda!  If you missed the segment or want to view the recipes, click here.  By the way, it's totally acceptable to make Pumpkin Stuffed French Toast for dinner in the month of October.  Also, make sure to check out International Delight's website for more information on their delicious creamers and more easy, everyday recipes.  Aaaaaaand, if you're in the mood for more PUMPKIN (you know you are), I pulled up a few other treats I've tried in the past... have a happy fall weekend! 

Pumpkin Scones

Pumpkin Chocolate Chip Cookies

Pumpkin Oatmeal Cookies

Pull-Apart Cinnamon Sugar Pumpkin Bread

Vegan Pumpkin Muffins

Pumpkin Bread

Pumpkin Chocolate Chip Squares

Squash Two ways for CBC's Weekend Morning Show!

On Saturday, I'll be presenting the following recipes using local squash, for CBC's Weekend Morning Show, with Host Terry MacLeod.

Gorgeous Heirloom varieties are available at the St. Norbert's Farmer's Market, until Oct. 31st from producers from Wiens Farm and Trudy Penner/Penner Pumpkins.

Tuscan Squash Salad

1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
� cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
� tsp kosher or sea salt
� tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
� cup crumbled feta

Preheat oven to 400�F. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties take longer to cook.

While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.

Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices of squash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

Squash Halwa- Easy Diwali Sweet Recipe

1 Seeded and baked Squash (Acorn, Hubbard, Delicata, etc.) ~ 4 cups
Milk- � cup
Condensed milk- � can or 150 ml
Saffron, strands (optional)- � tsp strands soaked in 1 tbsp milk
Ghee- 4 tbsp
Roasted Almonds, whole or chopped- � cup (roasted in � tbsp ghee)

Peel the skin off the squash and dice it into medium size.
In a non-stick cooking pan, cook the diced squash in water till it turns tender and well cooked.
Drain the water from the cooked squash and put it back into the pan.
Using a wooden spoon, mash the cooked squash without any lumps.
Switch on the stove to medium heat and place the pan with the mashed squash over it.
Add milk and combine well stirring constantly breaking any lumps present in it.
Add the condensed milk to it and combine well stirring constantly.
Pour 2 tbsp of ghee at this point and keep stirring.
If you are adding saffron, add the soaked saffron to the mixture.
Let it thicken and don�t forget to stir it.
When the mixture is no more watery and has thickened, add 2 tbsp more of ghee.
Keep stirring for a minute and remove from the heat.
In a small pan, roast whole or chopped almonds in � tbsp ghee till it turns golden in color.
Grease a platter with little ghee and spread the squash halwa onto the plate.
Even out the halwa level using a flat spatula.
Garnish the squash halwa with roasted almonds.
Chill the halwa for an hour and serve.
Notes
You could tweak this recipe according to your needs.
You could adjust the sweetness, amount of ghee added accordingly.
Also add pistachios, raisins or other nuts for extra crunchiness.

Federal Elections and Food Security

The federal elections will be held on 19 October and voters are examining the policies of the political parties to make an informed choice. So it is perhaps a good time to review the party platforms related to food security also. This is part of a series of articles on food security of which last month and this month we are reviewing policies that can make an impact.

Party Platforms

The Conservative Party promotes self sufficiency in national food production. Their focus reportedly on agriculture as a business seeks to protect and promote export oriented agro-businesses by investing in innovative research and development projects to keep the farming industry competitive. Food and food processing industries are recognized as an important part of the economy. 

The National Democratic Party have committed to a national food strategy emphasizing local sustainable food production and consumption by reducing barriers to local agricultural production as well as promoting local businesses in the food chain through federal procurement to support Canadian producers in their campaigning. The platform further highlights safe, transparent healthy food choices, food waste reduction, improving food access, investing in public health through research and education about nutrition. The NDP leader has recently declared support and spending pledges to address food related issues in the northern regions.

The Liberal Party promises to support farmers in solving challenges of transportation, water management, research, and food safety. The Canadian Food Inspection Agency will receive funding for more food safety inspections of domestic and imported foods. Plans for agri-food value added investment funds to create jobs in food processing have been announced as also investment to support innovation and infrastructure for agriculture, soil conservation, water management and green infrastructure. 

The Green Party have described a detailed vision related to food security. They plan actions to improve food self-sufficiency, food safety, promote local, organic, sustainable agricultural practices and protect the environment against climate change. The Party promotes policies to shift emphasis to organically growing food in small and medium ecologically sustainable family farms rather than large, commercial export oriented agriculture and factory farming of livestock. They plan to empower the Canadian Food Inspection Agency to monitor transfat levels, sugary foods, use of pesticides and strengthen the Canadian Organic Standard. Measures to support urban farming, local food markets, seed exchange programs/seed banks and to preserve agricultural lands have all been detailed in their vision. They also promise to establish federally funded community-guided school lunch programs.

Image Source: Food Secure Canada

National Food Policy

Burnaby Food First have been promoting the national drive by Food Secure Canada to list key policy improvements that Parties could commit to as part of their 'Eat Think Vote' campaign focussing on:

• zero hunger in Canada 


• affordable food in northern and remote communities


• support for new farmers


• a federal investment in a universal healthy school food program

Food Secure Canada have cited a new report on the persistently high rates of household food insecurity in Canada indicating that approximately 12.5 percent of households experienced food insecurity in 2013, the year for which most recent statistics are available. The food insecurity crisis in the north calls for much more urgent action as detailed here. One solution to address these issues at least in the case of children is the suggested universal school food program based on the idea of making sure that all children can eat at least one healthy meal or snack at school each day. 

It seems fitting to strive to ensure there is enough food on everyone's plate especially during this time of thanksgiving.

Votes Matter

The trend in farming is towards concentration of few large export oriented mono crop agri-businesses and seed monopolization. Many older farmers are retiring. Supporting new farmers farming on a smaller scale using sustainable methods may be more geared towards improving affordable access to local nutritious food supply and protecting the environment as reported here. This kind of support to new farmers may also provide the necessary balance to offset some potential disadvantages of treating food as just a commodity traded internationally for economic gain. 

In this context the Trans-Pacific Partnership (TPP) deal, a very recent trade pact among 12 countries that may impact the supply management in Canada is especially significant for dairy, poultry and egg farmers. Some details are reported on this deal and where the national parties stand on this subject. TPP needs to be ratified in national legislatures so the outcome of these elections may determine the future of such trade deals and also the future of national food security in many ways! 

Fried Cabbage "Strudel" Rolls with Powdered Sugar and Jam

You might think I�m crazy, but today we�re pairing powdered sugar and jam with�cabbage! Mmmm�cabbage dessert! I know it sound pretty weird, but these cabbage rolls, smothered in powdered sugar and dipped in jam, are something from my childhood. One of my favorite comfort foods! I used to ask for these for my birthday every year (for breakfast!).

My Oma makes these cabbage rolls all the time. They�re essentially egg rolls, but the filling is just saut�ed cabbage� basically an Eastern Euro style egg roll? My dad remembered my Oma making sweet cabbage strudel (like this!?) when he was a kid, so at some point along the way, we started making Oma�s cabbage rolls, and dusting them with a snowy layer of powdered sugar, to resemble the strudel. It sounds weird but trust me you guys, it works! 
We start with a  head of cabbage, and saut� in a little butter until it�s less than half it�s original size, and add nothing but salt and pepper. Be patient with the cabbage... once you cook it down, low and slow, it takes on a silky sweetness. When I first sliced my whole cabbage it was a heaping  mound covering this entire cutting board, and it reduced down to this little tiny bowl full. Just enough for eight rolls!  
Then we roll it up in store-bought egg roll wrappers, with a little bit of water to seal the edges. 
Oma deep fries these, and when I was a kid, we usually did as well (which was why they were a special birthday-only treat). We�ve tried baking them before, but it�s just not the same. Rather than do a full deep fry, I pan-fried the rolls in a thin layer of oil, turning to fry each side. Super easy, and way less oil going to waste. And maybe better for you? I don�t know. We�ll say yes, super healthy! 
Once they�re done, we go crazy with the powdered sugar! I like to pair them with jams of the orange-colored variety�this is apricot, but an orange marmalade would work really well too! 
Not into the sweet treatment? Well, I think you�re missing out. But if you try it and just don�t love it, the rolls are good on their own, or dipped in any number of things (mustard, or for a more Asian-style egg roll, soy sauce, sesame oil, etc).

Fried Cabbage "Strudel" Rolls with Powdered Sugar and Jam
Makes 8-12 rolls, depending on how big your cabbage is

1 medium-sized head of cabbage
2 tablespoon butter
salt & pepper
store-bought egg roll wrappers
1-2 tablespoons oil, for frying (something with a higher smoke point like grapeseed or canola)
Powdered sugar
Jam

Cut out the core/stem of the cabbage, and thinly slice the rest.

Heat butter over medium heat in a large skillet, and add cabbage. It maybe barely fit, but trust me, it cooks down a ton. once the cabbage starts to brown, after a few minutes, lower the heat to medium-low, and cook, stirring occasionally (making sure it doesn�t stick), for about 30 minutes (or longer, if needed). If it seems too dry at any point, add a splash of water, more butter, or cover with a lid to steam a bit. In the last few minutes of cooking, add salt and pepper to taste (My medium sized cabbage required about 1/2 teaspoon of salt, but start with less, and taste as you go� the salt really brings out the flavor), and turn heat back up to medium for a minute to get a few crispy bits on the bottom. Stir, remove from heat, and cool slightly before filling wrappers.

To roll, lay wrapper on surface with one corner facing you. Add a mound of cabbage, and fold the corner up to the other corner, then slide back to tighten around the cabbage. Fold the sides in. Brush a little bit of water on the top corner, and roll, sealing with the slightly wet end. 

Heat 1-2 tablespoons of oil in a large skillet/ frying pan, over medium heat. Once it�s good and hot, cook a few rolls at at time, flipping once each side is done (using tongs is easiest). Keep an eye on them, it doesn�t take long for each side to get brown and crispy! Drain on paper towels.

Serve warm or room temp with powdered sugar and jam. Can be refrigerated and then reheated in the oven to retain the crispy shell. I even like to eat them cold... and find the flavor gets even better the next day!