Posts tagged food

Community Food Resiliency Feb 28 2012 @ MOV

February 28, 2012 / 5:30 PM
Community Food Resiliency: Who, What, How, and When?


From Here to There: Food, Energy and Resilient Communities, Part Two.

What is the future of food in Vancouver, especially as cheap energy sources peak and climate change intensifies? In partnership with the Vancouver Food Policy Council and Village Vancouver Transition Society, MOV is pleased to host an interactive public dialogue and presentations from local innovators, authors, and practitioners, that encourages people to think about the local circumstances and possibilities for change, here in Vancouver.

Outcomes and key learnings from the first community visioning event held at MOV, on December 7, 2011, hosted in order to stimulate and support the development of a Vancouver Food Energy Descent Action Plan (FED-AP). Following this, a panel discussion addressing some key elements that must be addressed in order to achieve Community Food Resiliency, will be convened.

Join us as we convene this critical dialogue across disparate sectors, neighborhoods, and areas of practice, as we set out to collaboratively understand, and articulate a vision for a “powered-down, resilient, re-localized future”, as well as outline practical steps and actions for getting there.

Key community organizations involved in ongoing community food projects and a cross-sector of interested individuals will come together to co-create this vision and share their knowledge, resources and inspiration to further initiatives and focus on the strategies of the FED-AP.

Targeted at change and policy makers, related organizations, students, and all individuals interested in Food activism and community building, the event will run on December 7th from 5:30 to 8:30 PM with light refreshments available.

Speakers and Registration tba.

The evening is by donation, with proceeds supporting MOV and future public dialogues.

Registration/Doors at 5:30PM
Presentations and Dialogue begins at 6:00PM
Refreshments and Reception to follow.


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Terra Madre Fundraiser Dec 7th 2011

I love rock mountain pizza and Terra Madre!

Rocky Mountain Flatbread is pleased to host a fundraising evening for Slow Food.  We will be featuring a     slow food pasta loaded with seasonal veggies.  We are a family restaurant proud to serve hand crafted flatbread pizzas, pastas, organic salads & soups and desserts “to live for.”

The Terra Madre Fund is a Slow Food Vancouver / FarmFolkCityFolk collaborative project raising funds to send our local farmers to the international bienniel conference on sustainable farming.  The next conference is in October 2012.  Donate online designating the TERRA MADRE FUND.

FEATURING a Slow Food Pasta Special in honour of Terra Madre Day and 10% of the profits for the evening will go for the Terra Madre Funds

DATE:  Wed Dec 7th 4pm – 10pm
LOCATION: Rocky Mountain Flatbread Company 1876 W 1st Avenue, Vancouver, between Cypress & Burrard.

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Peter Ladner book launch Oct 27 2011

The Urban Food Revolution by Peter Ladner:

The Urban Food Revolution: Changing the Way We Feed Cities
When:Thursday, October 27, 2011, 5-8pm (brief program at 6pm)

Where: Barbara-Jo’s Books to Cooks
1740 West 2nd Avenue (half a block east of Burrard)
Vancouver, BC
How: This book launch is free, however pre-registration is required.
Click here to RSVP

A portion of the proceeds of each book sold at this event will be donated to FarmFolk CityFolk.


A revolution in food — where, how, and when it’s grown — is now sweeping urban centres. Read this book to see why it matters and how we can do it.

—David Suzuki, Co-Founder, David Suzuki Foundation.


Our reliance on industrial agriculture has resulted in a food supply riddled with hidden environmental, economic and health care costs and beset by rising prices. Producing food locally makes people healthier, alleviates poverty, creates jobs, and makes cities safer and more beautiful.


The Urban Food Revolution is a handbook for community food security based on leading innovations across North America. From commercial micro-gardening and community composting to rebuilding local food processing, distribution and waste systems, the author connects the dots between wishful thinking and practical solutions to making local, fresh sustainable food affordable and widely available.


An essential resource for anyone who has lost confidence in the global industrial food system The Urban Food Revolution is packed with practical advice on bringing food production home.

Peter Ladner really separates the wheat from the chaff. If you want to get your head around the important developments without ending up with a headache, this is the book for you.

—Wally Satzewich, Developer, SPIN-Farming

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Event: September 28: Fresh from the Farm

Fresh from the Farm, a special benefit for the Terra Madre Fund, celebrates all that’s locally grown. In addition to the farm fresh menu, a special amuse bouche, and botanically infused cocktails created by General Manager Kyle McEachern and Chef Rachel Lovick will be served. Diners will get the chance to sit down at the table with farmers who have produced the ingredients for the meal. All proceeds from the evening will be donated to the fund.

From September 23 to October 6, Aphrodite’s Fresh Sheet will feature the same three-course menu and a donation of 10 percent of the cost of each meal, during this time, will also be donated to the Terra Madre Fund. (Note: The amuse bouche and special cocktails will be available only at the September 28 event.)

Time: Reservations for the September 28 event or the Fresh Sheet dates can be made any time between 5:00 pm and 9:30 pm. Phone: 604.733.5808 or email

Cost: $35, with an additional $10 for a tasting of local wines

Location: Aphrodite’s Organic Café, 3598 West 4th Avenue

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Pickling Tomatoes …. red or green

1 gallon green tomatoes
6 large onions
3 cups brown sugar
1/2 lemon
1 small whole hot red pepper (for each jar – optional)
3 red bell peppers
1 pint vinegar
1 pint water
1 tablespoon whole cloves
1 tablespoon allspice
1 tablespoon crushed celery seed
1 tablespoon whole mustard seed
1 tablespoon dry ground mustard
1 tablespoon whole black peppercorns

Wash and thinly slice the tomatoes and onions. Discard any with blemishes.

Sprinkle over the vegetables, one half cup of canning salt. Let stand overnight in a stainless steel or enamel pan or crock.

Tie the pepper, cloves, allspice and celery seed in a square of cheesecloth; fasten with cotton string. Slice the lemon and chop two peppers very finely.

Drain the tomato and onion well. Add all the seasoning except one of the pepper pods to the vinegar, then add the tomato and onion. Cook for 1/2 hour, stirring gently at intervals to prevent burning.

Remove spice bag to prevent darkening.

Pack in pint jars and garnish with slender strip of red bell pepper and 1 small hot pepper per jar (near the outer edge as decoration). Ladle hot vinegar mixture over jars, leaving 1/4 inch headspace.

Adjust lids. Process for 15 minutes in a boiling water bath canner.


Great way to save tomatoes!

Russian Pickled Tomatoes

Most of the recipes i have seen for pickled tomatos are for green tomaotes- this one you can use red, yellow or green tomatoes. Enjoy

It’s a tradition in Russia to preserve vegetables, fruits and berries
for winter. Almost every family has a dacha ( little summer house with a
garden). People grow vegetables and fruits there. Some people do it to save
money, other ones want to be “closer to the ground”. So, they spend summer
time growing vegetables and gathering mushrooms and berries in the wood. And then they preserve them for winter time.
Tomatoes are usually pickled in large jars ( 3 l, and this recipe is for 3
l jars ). If you want you can use little ones, it’s more comfortable to
open them.
Clean the jars very well. Sterilize them in the boiling water for 20
minutes. Put a leaf of horse-radish, dill and few cloves of garlic on the
bottom of the jar. Then put the tomatoes up to the top. Sterilize the
covers ( there are special ones for preserving) in the boiling water for
15 minutes. Add sugar and salt into water and boil it. After boiling add
vinegar and let liquid boil during 5 minutes. Pour hot liquid into the jar
to the brim. Close the jars with covers. Turn the jar upside down to check
the leaking. Put somewhere some warm things (it can be an old blanket or a
jacket), put the jars upside down. Cover them with a blanket. Leave then
for 4-6 hours. After that if the jars are still warm, let them cool down.
Then place them in a cool place (fridge, cellar) and keep for months.
Pickled tomatoes can be served with anything you like.


  • 2 kg average tomatoes.
  • 1 l water.
  • 1 tb salt.
  • 2 tb sugar.
  • 1/3 c vinegar 9%.
  • 3 tb vegetable oil.
  • horse-radish leaves.
  • dill, garlic cloves.

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Food sovereignty: Can we control our food system? Nov 14 2011 7:30pm

Caffe Amici

November 14

7:30 pm, Mondays

1344 Commercial Drive (at Kitchener) | map
Admission $5.

Food sovereignty: Can we control our food system?
Most people would agree that home-grown is best, but given Canada’s climate and our desire for strawberries in December, is it possible to eat only home-grown food?

Moderator: Hannah Wittmanor

For the book… click


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Vancouver Feast Of Feilds Sept 11 2011

FarmFolkCityFolk’s annual fundraising event, Feast of Fields is a gourmet wandering harvest festival that celebrates and strengthens the connections between producer and chef, field and table, and farm folks and city folks. With a wine glass and linen napkin in hand, you can taste the very best of BC’s chefs, vintners, brewers, farmers, fishers, ranchers and food artisans – some think of it as a 40-course meal paired with wine and beer!

Date: Sunday, September 11, 2011

Time: 1:00pm to 5:00pm

Location: Krause Berry Farms 6179-248th St, Langley, BC

Ticket Price: $85 (children 7-12: $15; children 6 and under: free)

Ticket purchase: online now at or in person as of July 1 at all Choices Markets locations and Krause Berry Farms

Event website:

More information: call 604.730.0450 ext 304 or toll free in BC 1.888.730.0452 or email
Twitter: @mvfeast

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