Review of Winter 2014 and Spring 2015 Workshops!

Wow! Time has been flying by and the weather has been awesome. Here is an update of what has happened this late Winter and Spring with our workshops...thanks to everyone who participated in the workshops and to all the wonderful facilitators and volunteers who made the workshops great.

Edible Green Holiday Gifts for Kids Workshop - December 10, 2014: No photo available.

Healthy Eating Workshop - January 16, 2015: No photo available.

One Pot Cooking Workshop - March 5, 2015: No photo available.

Plan Your Garden Workshop with Kayla Gagne - April 18, 2015

Credit: Leanne Zmud

Eat Your Greens Workshopo with Maya Thau-Eleff - April 29, 2015

Credit: Leanne Zmud

Healthy Meal Planning with Susan Anbari - May 13, 2015

Credit: Leanne Zmud

Container Food Gardening with Kayla Gagne - May 14, 2015

Credit: Leanne Zmud

Growing Food in Containers with Kayla Gagne - May 20, 2015

Credit: Jennifer Lee

Make Friends with Bees Workshop with Jaycee Clarkson and Marika van Reeuwyk - June 1, 2015

Credit: Leanne Zmud

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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.

Insulin Resistance Predicts a Variety of Age-related Diseases

In the last post, I reviewed a study by Gerald Reaven's group showing that insulin resistance strongly predicts the risk of cardiovascular disease over a 5-year period. In 2001, Reaven's group published an even more striking follow-up result from the same cohort (1). This study shows that not only does insulin resistance predict cardiovascular disease risk, it also predicts a variety of age-related diseases, including hypertension, coronary heart disease, stroke, cancer, type 2 diabetes, and even overall mortality risk.

Read more �

Chocolate Chip Cookie Toast with Ricotta and Raspberries

I�m THIRTY! I know a lot of people have meltdowns or get freaked out by turning the big three-oh, but I�m stoked! 


See ya later, twenties, you were fun, scary, crazy, confusing, sad, difficult, wild, adventurous, heartbreaking, lovely, and amazing. You were full of hard work, travel, new friends, goodbyes, and figuring it out. In my twenties I graduated college, lived alone, got my first adult job, got laid off, started a food blog, worked my ass off and tried to climb the corporate ladder, realized that maybe I don�t love climbing the ladder, wrote a novel in one month, got engaged, got married (!), became an aunt, watched friends get married and move away and come back and begin to welcome new little lives into the world (two this past week!). In my twenties I traveled to Mexico, Amsterdam, Belgium, Honduras, Tahiti, and Panama. I honeymooned in Hawaii, cruised in Alaska, and ate all the things in New York City. I ran three half marathons, and fell in love with hiking, carnitas, whiskey, and hoppy beer. I got over my fear and hatred of eggs. 

In my twenties, I said goodbye to my dad. I experienced incredible grief and loss, and learned about strength. I learned (and am still learning) to look for the beauty in life... even when it seems impossible.

I�m pretty excited for 30! What will I learn and celebrate? What challenges will I have? Who will I meet and where will I travel? Starting this new trip around the sun fills me with a sense of wonder and possibility that I don�t feel with every birthday. Thirty! 

But enough about that� you�re here for the food! I figured the best way to kick off the next decade of my life is with something totally silly and fun, but also grown-up and confident about its place in the world. COOKIE TOAST! I was thinking about the toast craze, and about how its trendy but for good reason�because if something is tasty on its own, there�s a really good chance it will be even better on top of toast! 
But cookies are perfect the way they are, right? Yes, true. I had that same thought... but then I crumbled up a few CCCs (these ones), and put them right on top of a crispy, slightly charred slice of French bread, with creamy ricotta, tart raspberries, lemon olive oil, a drizzle of honey, crunchy cocoa nibs, and a sprinkle of sea salt. I didn�t regret it. It�s not really even a recipe, but that�s ok. I think in your thirties you get to loosen up... you don't have to try so hard all the time! 
Chocolate Chip Cookie Toast with Ricotta and Raspberries  

Toast doesn�t really need a recipe�this makes as many toasts as you want, with as much of each ingredient as you desire. These are lightly sweet from the honey and cookies, but if you want more of a dessert-type sweet, stir a little powdered sugar into the ricotta. 

French bread or baguette, sliced 
Olive oil for toasting 
Ricotta 
Chocolate chip cookies 
Raspberries 
Lemon infused olive oil (or olive oil and a spritz of lemon juice) 
Honey 
Cocoa Nibs 
Flaky sea salt 

I like to grill my toast�which maybe makes it grilled bread instead of toast? Brush olive oil on bread, and cook on a hot grill or grill pan until just crispy and lightly charred. Top toasts with a ricotta, and drizzle with lemon infused olive oil and honey. Top with crumbled cookie pieces and raspberries, and sprinkle on cocoa nibs and flaky sea salt.

This morning I presented the following dishes for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  Canadian Lobster tails and Arctic Char are available at Gimli Fish.  Pesto is so versatile and delicious.

Arugula and Chive Pesto
2 cups young arugula
2 cup roughly chopped chives
1/2 cup ground almonds
1/2 cup grated Parmesan reggiano or padano
1/4 tsp ground black pepper
1/4 + cup good olive oil
pinch salt, to taste

Grind up all ingredients to a paste.  Enjoy as a pesto, as an ingredient, as a sandwich spread, etc.  In pasta, try with chopped tomatoes to bring out the sweetness of the chives.  The Arugula is peppery but is softened by the sweetness of the chives.

Served today mixed in pasta with grilled Canadian Lobster tails and Dugald, Manitoba Arctic Char. 

Lobster grilled with garlic butter.  Arctic Char grilled with pesto.  Served on top of pasta with grated Parmesan and cracked pepper.


Enjoy!

Insulin Resistance Strongly Predicts Cardiovascular Disease Risk

I recently came across a very interesting paper by the research team of Gerald Reaven, an endocrinologist at Stanford. He has long been one of the leading researchers studying insulin resistance, the metabolic syndrome, and their association with obesity. Reaven's research, and that of many others, suggests that insulin resistance is a central part of the constellation of metabolic disturbances that are so common in affluent nations*. We also have good reason to believe that it contributes to cardiovascular risk.

All the way back in 1998, Reaven's group published a paper that should raise the eyebrows of anyone interested in cardiovascular health (1).

Read more �

What's Happening in June

Burnaby Environment Week 2015

Mark your calendars for week-long fun and festivities!



Burnaby Environment Week is an annual week-long program of environmentally-themed community activities held end of May/early June to coincide with Canadian Environment Week.

The main environment festival:

Date: Saturday, May 30

Time: 9:00 am - 2:00 pm

Location: Burnaby City Hall, in the outer courtyard, 4949 Canada Way / Burnaby - map

�Burnaby Food First� will be there! You are invited to kick off the environment week by joining in for some interesting activities and information.

The celebration also offers an opportunity to visit the weekly Burnaby Farmers Market  as well as enjoy some live music, face painting and other kids activities and prize draws.

Detailed event and registration information is listed on the City of Burnaby's event website. All activities and events are offered free to the public. A variety of events are planned through the week such as a nature walk to explore the ecology of the Central Park, guided Canoe trips on the deer lake and many more.

Hats Off Day

Date: Saturday, June 6

Time: 9:30 am to 4:00 pm

The Hats Off Day celebration features a street parade beginning at Beta Avenue and proceeding down Hastings Street up to Boundary Road. This is a fest held on the first Saturday of every June when Heights merchants �take their hats off� to their community and customers.

Come and visit the �Burnaby Food First Stall� to learn about food security in Burnaby. Join us for some kids activities, free seedlings and learn more about our upcoming free workshops.

More information about the Hats Off Day can be found online: http://www.burnabyheights.com/events/hats-off-day/

17th annual BC Food Systems Gathering

Dates: June 25 to June 28

Time: 9:00 am - 2:00 pm

Location: Camp Friendship, Prince George, BC, in the traditional territory of Lheidli T'enneh First Nation

The BC Food Systems Network is a project of the Tides Canada initiatives with over 300 members including farmers, health practitioners, educators, and consumers across BC. It links and facilitates food security activities between over 20 community-based food security organizations and Food Policy Councils. 

This annual gathering will be about sharing knowledge, experience, and the celebration of food systems as well as traditional and indigenous food skills. Registration and call for workshops is now open. More information is available on the website including rates, workshop plans and other details.

GardenSmart Workshops

GardenSmart Workshops is a program of the North Shorth Recycling Program, the Lynn Canyon Ecology Centre, the North Shore Neighbourhood House's Edible Garden Project, and Cultivate Projects. 

The Edible Garden Project works on creating edible gardens and landscapes across the North Shore to grow and share fresh local produce with the community. They support enthusiastic gardeners and teach farming/gardening/food preparation skills through their various workshops.

Workshop: Fantastic Ferments

Date: Wednesday, June 3

Time: 7:00 pm - 9:00 pm

Location: St. Andrews United Church, North Vancouver

Cost: $8.25

Learn about how fermentation works to preserve food and the nutritional benefits of fermentation. Registration is required. 

To register or for more information, please visit the workshop Eventbrite page here.

Workshop: Daily Eggs 101, Keeping chickens in the City

Date: Saturday, June 6

Time: 10:00am - 11:30 am

Location: Queensbury Gardens, North Vancouver

Cost: $8.25

This workshop covers the basics of chicken care, safe coop construction, chicken nutrition, review of the by-laws. Registration is required. 

To register or for more information, please visit the workshop Eventbrite page here.

Farmers Markets

The Burnaby Farmers Markets offer a wide range of fresh local produce. Visit weekly to enjoy locally grown and/or freshly prepared food such as jams, honey, salsa and a varied selection of BC crafts including jewellery, pottery and much more.

Also visit the Coquitlam Farmers Market weekly on Sundays.

Poirier Street Farmers Market (Website)

Date: May 10 to October 25

Time: Sunday 9:00 am

Location: Dogwood Pavilion Parking Lot

Each week a wide variety of vendors gather to showcase their products � made, baked, grown, or raised in BC.

Bacon Wrapped Hot Dogs with Artichoke Jalape�o Dip

It's Memorial Day and that means it�s officially (unofficially?) grilling season! I�m extra stoked for summer this year, because our place has a tiny little yard, which we�ve spent the last month transforming into a patio oasis (with tons of help from Kyle, Benson, and Kel). 


Evan, Biscuit, and I have been spending every spare second outside. When you rent and live in the city, your own private outdoor space can be hard to come by, so we feel super lucky and happy with what we have, small as it may be. We have room to plant a few veggies, we have a crow that stalks Biscuit out there, and also, I watched a caterpillar build his cocoon! It�s basically a wildlife refuge/science class/jungle/nature hike/farm/wilderness retreat. 

We kicked off grilling season on our new little patio with bacon wrapped hot dogs! With artichoke jalape�o dip! Hot dogs aren�t really my favorite, but when you add cool, creamy, spicy, bacony elements, I�m all in. 

Oh, and Evan wants you to know that he's trying to get a #dadbod this summer (ie: that perfect mix of beer belly & sort of sometimes goes to the gym). Unfortunately for him, he has amazing metabolism and muscle definition that he has no right to have, no matter how many beer and bacon wrapped hot dog-filled weekends he has. Unfortunately for me, I have terrible metabolism. I basically have enough #dadbod for the both of us. 




Bacon Wrapped Hot Dogs with Artichoke Jalape�o Dip
This makes a pretty big bowl of dip, which is great hot or cold, with chips or crackers.

For Dip
1 8oz package cream cheese, softened (room temp)
1/2 cup mayo
1/2 cup sour cream
2 cups grated parmesan cheese
2 cans artichoke hearts (not marinated), drained & chopped
1/4 cup diced/canned jalape�os
garlic powder, salt, and pepper to taste

Stir together cream cheese, mayo, and sour cream until combined and smooth. Stir in cheese, artichokes, and jalape�os. Add garlic powder, salt, and black pepper to taste. I usually use about 1/2 teaspoon garlic powder. Can be made a day ahead and kept refrigerated in an airtight container.

For Dogs
Hot Dogs
Bacon (1 slice per dog)
Buns
Dip
Mustard
Sriracha
Diced white onion

First, soak some toothpicks in water (the longer they soak the less they�ll burn). Wrap each piece of bacon around a dog, and secure the ends with a soaked toothpick, otherwise when they cook, the bacon will shrink up and not stay wrapped. Fire the grill to medium-high heat, and cook bacon-wrapped dogs until bacon is slightly crispy and cooked through. You�ll need to keep an eye on them and use caution, as the bacon grease dripping will cause some flames. Turn and move often to avoid fire hazard. Heat buns on grill until just toasted. 

To assemble, put a big scoop of artichoke jalape�o dip in the bun, top with dog, yellow mustard, sriracha, and a sprinkle of onion. Follow my blog with Bloglovin