Do you really want to start your day hovering over a craft paper box full of cold, leftover pizza? Treat yourself better than that and create a breakfast masterpiece in 5 minutes! Heat up your pizza on top of the toaster or in the stove while cooking an egg. Rummage through your fridge to find mixed greens, arugula, avocado, or any other odds and ends -- place them on top of your warmed slice, add the eggs and drizzle with a balsamic reduction. VOILA - Pizza facelift success!
No need to spend money over the holidays to decorate. How? you ask -- borrow some abundant live greenery from the forest! The Natural Home Decor Workshop hosted by Victory Gardens, Kinfolk and West Elm tonight was a great reminder to be resourceful when it comes to decor all year round! When foraging be sure to pick from the ground as much as possible (unless you need to do some pruning).
iphone photo gallery below ↓
The holidays are full of warm fuzzies, but over-indulgence is enough to put a damper on your jolly spirit. When you are in control of the holiday cooking, try to create dishes that offer healthy twists on traditional treats! Our fave: BROWNIES. This recipe is super easy, gluten-free, organic (optional), high in fibre and protein -- rich enough to leave you satisfied after one.
BLACK BEAN BROWNIES
- 1 can of black beans
- 3 eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup of coconut oil
- 3/4 cup coconut sugar
- 3/4 cup dark chocolate chips (70%)
- 1 tbls vanilla extract
- 2/3 cup roasted pecans
- 1/2 cup unsweetened shredded coconut
- 1 tbls maca powder (optional)
Blend and bake @ 350F for 30mins
Consume with us!
The second installment of our long table charity dinner series has launched just in time for the holidays! Treat that special person in your life to an experience they won't forget.
tickets → http://ow.ly/rxcIO
One man's trash is another man's treasure. On black friday we encourage you to thrift.
Join us on Friday January 31st, 2014 for our second long table table dinner -- stay tuned for ticket sale information.
In the meantime, check out the highlights from our first installment in the video below.
The biggest takeaway: don't be intimidated by infusions! They are a simple way to add yummy botanical flavours to oil, honey, spirits and vinegar.
Fave infusion combos from tonight:
- cold pressed extra virgin olive oil with oregano and chilies -- delish with pizza + pasta
- honey with dried lemon peel -- add to tea or drizzle on cheese
Infusions I am inspired to create:
- gin, lavender and cucumber -- great for a classier version of a friday night
- masala chai infused honey: cardamom, dried ginger, fennel, cinnamon and cloves -- add a little punch to your traditional black tea and nut milk
Ahhhh, the best moments in life should leave you steeped in ideas :)
The night as interpreted by my iphone:
It was a magical evening of storytelling, food, wine and networking. The food, prepared and foraged by chef Alex McNaughton, stole the show. Highlight? The locally foraged mushroom tart: white, yellow and winter yellow foot chanterelles, cauliflower mushroom, caramelized leeks, shallots and fresh thyme garnished with parmigiano reggiano -- OMG.
The Kinfolk Table cookbook is even better than we expected, it puts the emphasis back into the relationships that surround eating. It is nearly 400 pages telling stories of people and their food, showcasing the beauty behind the scenes.
Memories captured via iphone:
We LOVE this graphic that designer Albert Mas created of the “Vancouver Neighbourhood Food Networks” at the Sustenance Festival Exhibition last year. Vancouver Neighbourhood Food Networks work collaboratively in and across Vancouver neighbourhoods to address food system issues. Their goal is to improve access for everyone to healthy, affordable, and nutritious food.
Each network is involved in a variety of food initiatives that respond to the particular needs and interests within each neighbourhood and community. Food networks provide:
- Food skills building
- Education and awareness
- Engagement opportunities
And it was just that.
Last month the FARMACIE crew gathered at 12th and Granville for a seasonal dinner served up with all the comforts of home. Across the table ideas for our next #familystyle meal took flight...stay tuned for event details, who knows which way the wind will blow.
In the meantime, warm up this fall with a delish seasonal apple recipe courtesy of:
It is gluten free but if you are ok with gluten go for spelt and whole wheat flours too.
The caramel is optional. But I highly recommend making it as you can put it on other desserts like ice cream, pancakes, potato chips (seriously!) or just on your finger (not that I would ever!)
This stuff is ridiculously addictive.
Serves 10-12 (12 ramekins or large baking dish—like a lasagna pan)
5 pears and 5 apples
½ cup raisins or dried apricots
2 teaspoons grated lemon zest
¼ cup orange juice
1/2 cup coconut sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon ground cardamom
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
For the topping:
1 1/3 cups gluten free flour
1/2 cup coconut sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon salt
3/4 cup gluten free oats or quinoa flakes
½ cup chopped slivered almonds
3/4 cup cold unsalted butter, diced
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 cups whipping cream
Put sugars in a medium saucepan on medium high heat until melted. Keep a close eye on them. Stir once it becomes a caramel color. Carefully pour in cream , it will bubble up and harden. That is normal. Simmer, stirring, with a whisk until caramel is dissolved about 10-15 minutes on low. Let cool and put in a container. Keep up to 2 weeks in the fridge.
Preheat the oven to 350 .
Peel and dice apples and pears. Toss in a bowl with raisins and all ingredients from lemon zest to ginger.
In a large bowl with a electric mixer combine flour through butter.
Place ramekins on a baking sheet. Place a few spoonfuls of fruit mixture in each and top with flour mixture.
Bake 40-50 minutes.
Remove and let sit 30 minutes. Drizzle caramel on top.
The dinner gatherings are being held in honor of The Kinfolk Table cookbook release, and will be a global celebration of all that the cookbook represents.
Get tickets here: http://kinfo.lk/188cSGY
Photo: Leo Patrone Photography
No Land No Food No Life. explores the calls for an end to the global land grabs, and for sustainable peasant and community agriculture. It gives voice to those directly affected by combining personal stories showing how farmers are dealing with losing their land from these grabs, and vérité footage of organizers and community leaders fighting against land grabs. No Land No Food No Life. is a deep examination into the challenges farmers face and despite the struggles the exultation they experience in their fight for to retain control of their land.
Oct 03 06:30 pm @ Rio Theatre
Oct 06 04:00 pm @ SFU Woodwards
Once Upon a Forest
Once Upon a Forest written and directed by Luc Jaquet, Once Upon a Forest invites the spectator into a never-before-seen world of natural wonder and staggering beauty. For the first time, we will be able to watch a rain forest growing before our eyes. Drawing on a vast fund of research and knowledge, ONCE UPON A FOREST will lead viewers on a journey into the depths of the tropical jungle… into the very heart of life on earth.
Watch the trailer here.
Sep 30 06:30 pm @ International Village #9
Oct 04 04:15 pm @ Centre for Performing Arts
A River Changes Course
Kalyanee Mam’s vérité documentary offers a sobering portrait at how encroaching modernity is threatening the livelihoods and traditions of three struggling families in very distinct parts of her native Cambodia. Deforestation is decimating the lush mountain jungles and its stocks of wild animals. Fish are disappearing from the rivers. Fields are going neglected as workers flock to sweatshops in the capital of Phnom Penh.
Oct 01 08:30 pm @ The Cinematheque
Oct 02 03:30 pm @ SFU Woodwards
Oct 07 10:00 am @ The Cinematheque
This shocking documentary by Twyla Roscovich tells the behind-the-scenes story of the biggest environmental government coverup ever perpetrated on British Columbians. When biologist Alexandra Morton discovers BC’s wild salmon are testing positive for dangerous European salmon viruses associated with salmon farming worldwide, a chain of events is set off by the government’s efforts to suppress the findings. Tracking viruses, Morton moves from courtrooms, into British Columbia’s most remote rivers, Vancouver grocery stores and sushi restaurants. The film documents Morton’s journey as she attempts to overcome government and industry roadblocks thrown in her path while working to bring critical information to the public in time to save BC’s wild salmon. We gain surprising insight into the inner workings of government agencies, and share rare footage of the bureaucrats tasked with managing our fish and the safety of our food supply.
Oct 02 06:00 pm @ International Village #9
Oct 04 03:40 pm @ International Village #9
What gets us pumped up? FOOD POLICY!
Each month a group of passionate individuals linked to the Vancouver food system gather to form The Vancouver Food Policy Council Meetings. The VFPMs function as a bridge between citizens and civic officials, coming together to work on food policy initiatives that benefit all Vancouverites.
Pipe up and get involved tonight @ 6pm in the Town Hall Room at City Hall.
Tonights juicy topic:Advancing Food Policy Through Food Waste
Tara Moreau – Food Policy 101
Tara will lead us off with a primer on food policy. She’ll introduce some key terms, and discuss how policy change may happen. The information she provides will help to increase our understanding of food policy so we can better engage with change-making in a practical sense.Katie Schilt – Food Waste Policy in Vancouver
Katie has been the VFPC and SPEC Food Waste Policy Research Intern. She has completed an incredible amount of work this summer, and is very excited to present our research findings. There will also be some exciting outcomes and action steps to discuss.Leah Toews – Policy Analysis 101
Leah is a graduate of the SFU Masters of Public Policy program. Leah will take us through the process of policy analysis using her thesis topic – Increasing Green Bin Program Participation in Multi-Family Residences.
Dispelling diet myths one athlete at a time...
Chad Galloway is a freelance media professional from Vancouver B.C.
He works as an editor, a motion graphic artist, a cinematographer and from time-to-time as an educator.
Working primarily on commissioned assignments from production companies, marketing firms and non-profit NGOs. Visual storytelling that feels both immediate and emotionally relatable is important to him. Everything known can always be unknown and ultimately rediscovered.
This is exciting.
If you haven't seen The Truck Farm cruising by, kale flapping in the wind, then you're missing out! The team at Strathcona 1890 sure do know how to turn heads, and we can't think of anything sexier to look at than heirloom seeds.
Strathcona 1890 is a small, local, family run seed business. They sell organic, open pollinated, heirloom, and non GMO variety seeds with a portion of their profits going to projects on the DTES.
Check out these inspiring food renegades:
" Maximizing the production of commodities for international trade is directly proportionate to the decrease in nutrition availability to local communities, which is why hunger grows "
Vandana Shiva, one of our all time favourite food renegades brings poverty and hunger to light, does our need for imported grains and food products increase hunger in developing countries?
The Future of Food distills the complex technology and consumer issues surrounding major changes in the food system today -- genetically engineered foods, patenting, and the corporatization of food -- into terms the average person can understand. It empowers consumers to realize the consequences of their food choices on our future.
William Li presents a new way to think about treating cancer and other diseases: anti-angiogenesis, preventing the growth of blood vessels that feed a tumor. The crucial first (and best) step: Eating cancer-fighting foods that cut off the supply lines and beat cancer at its own game.
The 30 day countdown is on -- so get 'em while they're hot, buy your tickets here!
Join us on August 15th at UBC Farm for the first installment of the FARMACIE long table farm dinner. All you need is your appetite: a hunger for delicious conversation, dancing, music and of course, fresh food.
100% of proceeds will go directly to support imagine1day's projects in Ethiopia. Stay tuned for more details on our event sponsors.