THANK YOU, THANK YOU, THANK YOU!!! Our upcoming dinner sold out in record time! We are so excited by the reception and warmth of our community! So much so that there will be some new FARMACIE events to be launched this year. Look out 2015! We are on to you!
Another inspiring KINFOLK dinner in Vancouver with some amazing local partners!
PHOTOS | Britney Gill
FEATURING | Union Wood Co. | Niche Wine Co. | Victory Gardens | Piccolo Design Co. | Pallet Coffee Roasters | Postmark Brewing | Spruce Collective | Juno Kim Catering | Tantalus | Earnest Ice Cream | Written Word Calligraphy | Greenstems | Woodlot | Dahlhaus
What makes us come alive when planning these dinners is the community collaborations that happen! We are grateful for the 3 amazing companies that we teamed up for decor at FARMACIE 3.0.
Woodlot Candles' origins are steeped in family tradition, Team Woodlot keeps future generations in mind. That's why each Team Woodlot candle is handmade with care using clean-burning, petroleum-free coconut wax. And why all our soaps are made in small batches with specially-selected local ingredients from our favourite places in Vancouver.
THE ROGUE FLORIST
The Rogue Florist was born of a desire to see a change in Vancouver's floral scene. A wish to see local field flowers nestled naturally alongside interesting foliage, gathered perhaps from your own backyard. To replace imported tropicals with scented, seasonal, blooms and support local farmers instead of international shipping moguls. And there you have it..
Natural Eclectic is an amazing art salon/boutique in Vancouver that is an eclectic mix of evocative art, antiques, vintage finds & elegant objects for the home, all woven together with my signature palette of earth, sea & sky. The shop is run by owner Heather Ross:
"One of my greatest pleasures as an artist is forging a connection with others through my work. Of course I love the creative process itself ~ the fluid act of painting, getting lost in the moment when taking photos, styling atmospheres of beauty, and carefully choosing words to convey a mood and a story...The most rewarding aspect of my work is when it touches, and evokes an emotion in another. Through this experience I find the true meaning in what I do, and feel my place and purpose on this earth."
It was originally their on point branding that attracted us to Beast & Brine, but it was their philosophy that kept us. Their goal to ensure the survival of artisanal processes is rare and noble in an environment of mass production and industrial farming. Their focus on using only the best, most fresh, locally farmed ingredients is perfectly aligned with FARMACIE and we can't wait to taste their delicious product.
"Our commitment to the highest quality and the lightest footprint comes not only from our pride in and love of what we do, but also from an honest hope that you will gain from our efforts an appreciation for the concept of wholesome food."
- Beast & Brine
DELICIOUS, CREATIVE, ORGANIC, SUSTAINABLE & COMPASSIONATE
Next #MeatlessMonday you have to head over to Graze Vegetarian Restaurant on Fraser.
Graze embodies many of the same values as FARMACIE (check out our Manifesto). Their concept from the very start was to provide people of all eating preferences something that they can really fall in love with. Whether you're a strict vegetarian who is starving for choice, a flexitarian who enjoys trying everything, or an omnivore who simply wants a familiar & satiating meal, Graze was created for you.
Graze's all plant-based menu incorporates as many locally & organically produced ingredients as possible. They grow their own herbs & vegetables, collect rainwater for their garden, compost their kitchen waste, reduce/reuse/recycle everything we can, support ethical suppliers, reduce their power consumption, solar heat their hot water, etc. etc. They are exemplary green stewards and pioneers in the Vancouver restaurant scene.
Graze - 3980 Fraser St., Vancouver, BC - 604.620.8822
When we first spotted Juno Kim on Instagram we were mesmerized by his beautiful creations; Juno Kim is a caterer and private chef who focuses on local and sustainable foods. Beginning as an academic, Juno's experience in a fashion boutique gave him a keen interest in entrepreneurship and developed his eye for aesthetics. As a social entrepreneur, he seeks opportunities to help others, but food has recently taken over his entrepreneurial focuses. He is now set on creating incredible culinary experiences for people, while challenging their preconceived notions regarding food. To do this, he draws up on his wide range of studies, and his previous experiences. Juno believes food is powerful, and can be used to make positive changes in our society through education and empowerment.
All photos by: Luis Valdizon of When They Find Us
There’s an element of trust necessary in taking leaps. There’s also a fair share of stomach flips and the occasional screaming-at-the-ocean session that seemingly make stepping into the unknown that much more bearable. Ilana Labow, co-Founder and Director of Fresh Roots, has had her fill of leaps; all which have laid out quite the path for herself and Fresh Roots.
Ilana’s curiosity around food being a grand connector and a source of conversation across cultures, religions and ways of life began while in Israel. Coming from a non-foodie family in the US, and landing in a program with a mentor committed to using urban agriculture to facilitate peaceful connections, her mind was blown and her interest piqued when she saw community urban gardens in action; crossing cultural lines like never seen before.
After exploring urban farming and community development while working with Growing Power, and after a chance landing in Vancouver, Ilana found herself with her own hands in the dirt. She was fuelled by curiosity around how a backyard gardening project could impact a community as much as she was looking to do some personal healing reconnect with the people around her. It was a personal exploration that expanded into a journey into the gardens and systems of the Vancouver food community.
What Fresh Roots has provided to Vancouver to date can be summed up in one word: access. The gardens and markets not only create the opportunity for locally grown, organic food to be consumed by a more broad slice of Vancouver’s population, but provide access to experiences. They’re changing the game in the city’s approach to education, are connecting communities across cultures and generations and are a space for people—educators, students, Fresh Roots team members and community members alike—to experience a true connection to themselves and their food.
From Ilana’s perspective, seeing Fresh Roots grow into what it is today has been an act of passion, of trust and of constantly saying ‘yes’ to opportunities that make her heart sing. The next chapters in the Fresh Roots story are slowly unfolding and along with that, so is Ilana’s understanding of what it takes to bring the team’s vision to life.
“It’s an act of willingness to take a risk to follow a dream, and to ask for support and guidance along the way,” she notes. “With that, miracles can happen.”
We are over the moon to have Marika Richoz as FARMACIE's resident chef! She is one of the most creative, talented people we know and we are sure her dishes will blow you away again, mmmmm...Apple Pear Galette (need we say more).
Marika began her career as an (un-official) chef in her mom's kitchen at age 5; assisting in licking cookie dough laden egg beaters and helping pit cherries. After spending much of her 20's and early 30's behind a desk and throwing dinner parties on the weekend she got the idea to do it professionally after attending an underground restaurant in Buenos Aires. Since 2010 she has been hosting secret brunches/dinners and doing private and personal catering jobs. She has cooked in France, for celebrities, yoga retreats and even heli-skiing lodges! Her passion is creating new recipes and sharing them with everyone who likes to eat.
She is a gem both inside and outside of the kitchen! We love you girl!
Want to book Marika for a private dinner?
We are over the moon to announce that our photographer for FARMACIE 3.0 is Alana Paterson. Britney, FARMACIE's creative director, spotted this photo on pinterest and hunted Alana down because she was so inspired by the beauty it captured.
Alana studied at Emily Carr University of Art + Design in Vancouver B.C., as well as The Lesley University of Boston. She holds a BFA in photography. Her work has appeared in numerous international publications and works with several clients from North American and abroad. She has worked with some amazing clients such as: Brixton, Sitka, Victory Gardens, Lifetime Collective and Aritzia to name a few.
Alana is unique; the reason why she loves photography so much is because she shoots film:
"I love the challenge and the mystery and surprises with getting back rolls of film. I enjoy translating what I see into images for other people to read and enjoy."
Alana has worked in small scale agricultural projects all of her adult life which is what convinced her to work with us; she is down to support these smaller grass roots projects because she sees their importance growing in the coming years.
AWARENESS + COMMUNITY
We are often asked the Q: What the heck is FARMACIE? Short answer: We are a community of food aware citizens coming together to inspire change in both our local and global communities -- #NourishingConnections.
Now for the long answer: Our goal is to host semi-annual long table community dinners that raise money for various local charities. Our intrinsic goal is deeper than that. Connecting people over delicious food and drink is a simple recipe for a bigger conversation. We offer food as the grand connector and as global citizens we are all intertwined in its web, with this, FARMACIE encourages us all to take on a more active role in food economies.
Today our current food systems are riddled with red tape. Instead of dwelling on the impact of this bureaucracy, we want to celebrate the progress that we have made on local and global levels to resolve food quality and inequality. FARMACIE, is a collective of like-minded people offering resources to promote awareness, individuals, organizations and businesses pursuing the same work in our own back yard. Vancouver is abundant with amazing leaders and lifestyle pioneers and it is our intention to build a community that is more than the sum of its parts and works together towards a common goal -- Building Strong, Healthy, Empowered Communities.
The FARMACIE FOODIE MANIFESTO is less about gluttony and over-indulgence (although we do dig a little luxury once and a while) but encompasses a deeper love, joy and appreciation for food and eating. It is about intuitive, not controlled eating; it promotes connecting to your food, its producer and how it feels in your body.
We want to drive a conversation that motivates individuals to ask:
- what food am I putting into my body?
- what is the impact of this food on my local environment and economy?
- where does my food come from? is it from close to home? why is that important?
- where do I purchase my food? why does this matter?
- who produces my food? am I purchasing direct from the producer? what are their intentions?
- who am I eating with? how do I feel about food while I eat?
- why do I eat what I eat?
- why isn't ‘good’ food a right for all people?
- what am I teaching my children about food?
- what do I do with my food waste? how could I reduce?
- what am I doing to help?
Taking the time to consider the questions above will hopefully help you better understand our mission. Above all, we want to leave you inspired so you can take this fire and incite the same passion in others.
‘The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just on the body, but the soul.’
– Alfred Austin
Some of the best ideas are bred from curiosity. When action is inspired by an ‘I wonder if...’ or a ‘What could happen if we...’ there seems to be a shift in the universe where things align to not only clearly answer that question, but also allow the space for those ideas to extrapolate and evolve into something truly great. So is the story of the curiosity of two East Vancouver residents and their backyard farm mission to discover how much food they could grow for their friends, families and neighbours.
Ilana Bower and Gray Oron—co-founders of Fresh Roots—wanted to challenge their urban agriculture skills and the growing conditions here in Vancouver. With a mission to feed their community in mind, they began to cultivate backyard gardens. One such garden bordered the school grounds of Queen Alexandra Elementary whose property played host to an untended, fallow garden in much need of some TLC. The initial project of getting into that one garden space on that singular school grounds has been the catalyst for massive changes in how farming, food systems and education are working here in the city.
So what makes Fresh Roots unique amidst a city of community gardens and farmers’ markets? It’s education and connection. The Schoolyard Garden program offers up a completely different aspect to urban agriculture, and is the first of its kind in Canada. Having the gardens on school grounds boasts a laundry list of benefits ranging from how the garden is interacted with across course subjects through to students having the experience of seeing something they have nurtured come to life (there have been reports of some kids wrestling over broccoli).
The crew at Fresh Roots, amidst creating the farms, running the markets and building the programs know, that they are out to grow community through growing food. The gardens connect urban residents to their food, to nature, and in the process, to one another. By being a hub for the community, gardens become vibrant gathering places where neighbours share stories, knowledge and food across cultures and generations.
Through this, the gardens are not only providing a new source of nourishment and nutrition to those it feeds, but a sustained sense of belonging, welcomeness and connection between the many people that visit its grounds.
What Fresh Roots is up to can be encapsulated by something that one of our favourite authors, Fritjof Capra, wrote.
“Sustainability, is not an individual property but a property of an entire web of relationships. It always involves a whole community. This is the profound lesson we need to learn from nature. The way to sustain life is to build and nurture community. A sustainable human community interacts with other communities – human and nonhuman – in ways that enable them to live and develop according to their nature.”
The garden at David Thompson Secondary that we will gather in on July 12 has created unimaginable change in the school’s neighbourhood and community. Students take pride in their surroundings; they participate differently in their outdoor classes; educators actively grow their ability to understand the garden so they too can re-inspire their students and activate a new, experiential form of learning in their school year. And, the neighbourhood shows up to create a new sense of connectedness and unity.They’re united by Fresh Roots.
Blog Post written by Jessica Robson | Visit freshroots.ca to learn more
We are so grateful that our good friend Jon Chiang came along to experience all the magic that is FARMACIE at our last dinner. His video captures the amazing vibe of the evening -- even when we host indoors.
Jon is an extremely talented photographer and videographer based in Vancouver who has a knack for telling peoples stories in a raw, uncomplicated way. Check out all of his beautiful work at jonchiang.com.
Can't wait to show you what we have planned for our next dinner!
Scoop your tickets HERE
Last week we attended an awesome workshop put on by Rachelle Giardin of Beyond Nourished. She and her inspiring team of holistic nutrition angels guided us through a workshop centred around 'How to Gracefully Spring into Summer'.
At FARMACIE, we are driven by creating nutritious meals that not only taste amazing but satiate you in a holistic way. We are now convinced that a Vitamix + a heavy duty food processor are necessities in your health toolbox but that the most important commitment you can make to healthy eating is having a fully stocked pantry! Some essentials to always have on hand are: nutritional yeast, extra virgin olive oil, apple cider vinegar, gluten free flour, coconut oil and cacao (for those ravenous chocolate cravings)!
The girls of Beyond Nourished took us through a night of nutritious eating, recipe by recipe --- the experience was so tasty. Our favourite tip of the evening comes from Jen Northrup; she taught us that massaging your kale will break down the toughness and bitterness of the plant and make it easier to digest! AMEN! Learn more on massaging your kale here.
Luckily you will have the opportunity to learn some of these amazing recipes as well as Rachelle is about to take her company to another level! They are planning to create a DIY interactive web platform that allows you to curate YOUR very own recipe book! This will launch over the next few weeks so sign up for their newsletter for all BN notifications!
Mindful eating is the new diet! To steal a line from FARMACIE's MANIFESTO: "It is about intuitive, not controlled eating; it promotes connecting to your food, its producer and how it feels in your body".
We are in no way inspired to push a particular way of eating -- there is no perfect diet for everyone, however it was a recent visit with my Chinese medicine doctor that reminded me of the importance (for my body) of consuming warm, cooked foods. Our culture is extremely (perhaps overly) focused on raw foods; we are drowning in smoothies and juice which is why I found it enlightening to take a step back and listen to what my body was asking of me rather than what I was being told to eat.
This gave me an opportunity to be re-inspired in the kitchen skipping the salad for a creamy, comforting soup. This recipe allowed me to create a nutrient dense meal that very closely emulated the comfort I would expect of a soup with cream, all while remaining plant based.
This rich mushroom soup recipe, adapted from The Healthful Pursuit Blog, is amazing! It is Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free and Grain-free (if you don't include the bread).
Classic Cream of Mushroom Soup (Vegan + Grain-free)
Author: Leanne Vogel
Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Serves: 2
- 2 cups cauliflower florets
- 1⅔ cup unsweetened original almond milk
- 1 teaspoon onion powder
- ¼ teaspoon Himalayan rock salt *I added double this amount
- Freshly ground pepper, to taste
- ½ teaspoon extra-virgin olive oil
- 1½ cups diced white mushrooms *I added some wild mushrooms
- ½ yellow onion, diced
- * I added 3 cloves of garlic as well
- Place cauliflower, milk, onion powder, *one clove of garlic, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor, immersion blender or blender.
- Meanwhile, add oil, mushrooms, *a clove of garlic and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
- Add pureed cauliflower mixture to sautéed mushrooms. Bring to a boil, cover and simmer for 10 minutes, until thickened.
- Serve immediately.
- *I added a sprig of rosemary to garnish.
- *I accompanied the soup with a homemade garlic toast: toast a piece of bread, drizzle with olive oil and then rub with a clove of garlic to taste.
FARMACIE is all about offering simple adjustments to everyday foods to jazz up our meals. Check out this simple strategy that you can apply to your veggies to woo both your tastebuds and your dinner guests.
Roasted Fennel and Cauliflower
Break down a head of cauliflower into florets and thinly slice 1 fennel bulb. Toss with extra virgin olive oil, approx. 2 tablespoons.
Season with salt and pepper
Spread out on a baking sheet lined with parchment paper.
Roast in a 425 degree oven for 40-50 minutes caramelizing and browning edges until cooked through, it should have not bite or crunch.
Serve as a side dish, on a pizza, as a salad drizzled with balsamic reduction.
After several groans, moans, oohs and aahs, we felt compelled to share the infamous Galette recipe from our dinner on Friday. We are exposing all of Chef Marika's Richoz's secret so you can take this sweet little FARMACIE memory into your own homes!
Apple Pear Galette with Lemon Rosemary Reduction and Ginger Whipped Cream
(Vegan and Gluten free optional)
1 ½ cups all purpose flour (or gluten-free/spelt)
½ cup Butter, Earth Balance Butter (or any other non-GMO shortening)
½ teaspoon Himalayan rock or sea salt
2 tablespoons raw cane sugar
¼ cup cold water
3 apples (Gala, Ambrosia, Fuji)
3 bosc pears
2 tablespoons Butter, Earth Balance Butter (or any other non-GMO shortening)
3 to 4 tablespoons cane or coconut sugar
½ teaspoon cinnamon
Approx. 1/2 teaspoon Himalayan rock or sea salt
Lemon Rosemary Reduction
Juice of 2 lemons
3 sprigs of rosemary
½ cup of raw cane sugar
To make reduction, combine all ingredients in a small saucepan. Bring to a light bowl and reduce heat. Cook 30 minutes on low heat until it forms to a syrup. Remove and let cool. Then strain out rosemary.
Ginger Whipped Cream
1 cup whipping cream
2 tablespoons sugar
1 ½ teaspoons ground ginger
1 teaspoon fresh ginger grated on a microplane
Whip all of the above ingredients except fresh ginger until thick.
Then fold in grated ginger.
Combine all of the crust ingredients from flour to sugar in a food processor. Until blended. Then slowly add cold water and a ball should form. Wrap in plastic and put in the fridge for a minimum of 1 hour or more.
Remove from fridge and roll out on a 16x16 piece of parchment paper. You may want to put another piece on top for rolling (like a sandwich) to prevent the dough from sticking to your rolling pin.
Place along with parchment on a baking sheet and return to the fridge for 30 minutes to chill.
Preheat oven to 425 degrees
Meanwhile peel apple and pear and remove core. Slice in ¼ inch pieces.
Remove crust from fridge. Place pear and apple close together in a concentric circle, overlapping slightly and leaving a 1/4 inch border around the edge. Take 2 or 3 pieces of apple and alternate with pear. Once completed take 3 or 4 tablespoons of sugar and sprinkle evenly overtop along with a light dusting of cinnamon; you can use a sifter or sieve. Sprinkle with salt. Separate butter or alternative into small pieces and scatter over galette and gently fold over the crust.
Place in the oven for approx. 40-45 minutes until crust is golden.
Remove and let sit 15 minutes before cutting into 8 pieces. Drizzle with reduction and serve with a dollop of ginger whipped cream.
We are nourished in our hearts and in our bellies. FARMACIE 2.0 was such a great success and we are so happy to have fed over 100 people this time around! There are some amazing details about our dinner that were too long to share at the event but now is the time!
First of all, we would like to shout out a HUGE thank you to both of our chefs, Trevor Bird of Fable Kitchen and Marika Richoz. Your food was the talk of the evening and our guests left with the tastiest of memories! We are so happy to support chefs in our city that are up to SO good. They were forced to be super resilient, having to adapt both to a small kitchen space as well as to last minute food donations -- they impressed, nonetheless, and even had some time to network after the food service! Love you guys :)
Secondly, we would like to thank Spud + Sustainable Seas for their support at FARMACIE 2.0. Both of these local companies, reached out to us and we are so thankful they did. All of the produce served at our dinner was locally sourced and provided by Spud Urban Delivery, their community involvement has never ceased to impress and we can't wait to brainstorm on some more passion products together. Check out this blog post to learn more about their amazing programs.
And then there was fish...Sustainable Seas is a fishing company four generations deep that practices sustainable harvesting techniques in the natural cold waters of British Columbia. Harvested personally by Sustainable Seas fishers, they select only the finest crab and fish sought after by epicureans in North America.
What's amazing is that the fish that you consumed at FARMACIE 2.0, keta salmon fillets, is fully traceable through an Ecotrust program called ThisFish. Traceability is becoming a big trend in the way that we eat and we are happy to see this extend to food from our oceans. The future goal of their program is to provide traceability and education from sea to table, you can visit their website and input this catch code: t460467 to find out exactly where your fish came from on Friday -- Amazing!
Here is the full version of our Menu, can't wait to see you all at FARMACIE 3.0! Sign up here to stay posted (no spam included).