Further to the "Where to get started" post the following websites are great ways to stay on top of local food topics and find local producers.
BC Food Specialty Directory - http://www.bcspecialtyfood.ca
Vernon Food Action Society - http://foodaction.ca
Community food - http://www.communityfood.ca
Central Okanagan Food Policy Council - http://www.okanaganfood.com
BC Food Security Gateway - http://bcfoodsecuritygateway.ca
Kelowna Farmers Market - http://www.kelownafarmersandcraftersmarket.com
Urban Harvest - http://www.urbanharvest.ca
UBCO Preservation Farm and Research Initiative - http://www.preservationfarm.net
Saturday, December 17, 2011
Meghan - 100 Mile Diet Experience recap
How do I recap all that I have learnt through this 100 mile experience…I have been exposed to both the 100 Mile Diet book by Alisa Smith and J.B MacKinnon and the Canadian Food Network's 100 Mile Challenge in the past but only took the information in passing as interesting but something that would not be feasible for me. So this experience was one that I jumped at trying with both feet. It's funny, the changes that I have made have become so natural and my thinking process, so aware of food issues and the importance of local I can hardly go a day without mentioning it or questioning my choice or others close to me about their food choices.
I had to go into the a larger supermarket the other day and I just confirmed for myself that no matter how beautified the store layout may be or how they are marketing certain products to me, I am not interested in simply picking up food because it looks good and the price is right. I want to know more and I especially do not want food that can't be recognized as food by my elders. I know I am echoing Michael Pollan here but I really believe this.
I have been a "real" foodist for the last few years, questioning things that have to be manufactured in order to be eaten or have ingredients that you do not recognize as food or can even be read. But taking on the 100 mile diet has brought into focus first the abundance of food that we have (which I sort of new about but only during the main growing seasons) but also the very important steps of supporting our local economy and protecting our local environment. Having grown up around local apples all my life, I never questioned why you would enjoy apples during their peak seasons only and from where and how long I could get apples, I just knew this and would never go looking for an apple in May and June from another country because I wanted it. So why are other food products not the same because I honestly didn't know enough about them and they were always on the supermarket shelf when I wanted it.
Eating local has encouraged me to read label more then before (as I would look at ingredients and nutrition information) seeking to understand where the products have come from and honestly choosing products that do not even have labels and packaging.
Eating local has reconfirmed for me that everything in moderation is okay. As in rich butter and cheeses but if they are "natural" not due to labelling but due to actual content then that is okay for me.
Eating local has encouraged me to beware of what is in season and where I can get it. Building relationships and taking an interest in where our food comes from speaks volumes to understanding both our environment and the role that local food producers play in our economy.
Eating local has highlighted the need to spend money on things you believe in rather then buying what is convenient and accessible. As a student this is probably the hardest part of this challenge because money is not as readily available as it hopefully will be when I am working full time in a profession of my choice. But at the end of the day, I think about how important it is that I put fuel in my body that will enable me to succeed and if that means spending more money then that's a choice I am going to make. Don't get me wrong I have never been a ramen noodle person or kraft dinner eater, I am very fortunate that I have grown up in a family where we prepare food from scratch and eat whole grains, vegetables and fruit religiously. I am lucky that my food pantry and storage cellar have always had canned and fresh frozen food along with ancient grains and legumes that many people are just becoming familiar with, so I know I have a heads up. So I must move forward and encourage others to put their money where their mouth is and buy for your health, for your community and our planet.
I am sure I have missed many things in this reflection but nonetheless I have learnt so much and am very grateful for this experience and being able to share it with all of you.
Eat good food, preferably local and do not forget to taste what you are eating, as food is more then for sustenance it is an experience and one that should be shared.
I had to go into the a larger supermarket the other day and I just confirmed for myself that no matter how beautified the store layout may be or how they are marketing certain products to me, I am not interested in simply picking up food because it looks good and the price is right. I want to know more and I especially do not want food that can't be recognized as food by my elders. I know I am echoing Michael Pollan here but I really believe this.
I have been a "real" foodist for the last few years, questioning things that have to be manufactured in order to be eaten or have ingredients that you do not recognize as food or can even be read. But taking on the 100 mile diet has brought into focus first the abundance of food that we have (which I sort of new about but only during the main growing seasons) but also the very important steps of supporting our local economy and protecting our local environment. Having grown up around local apples all my life, I never questioned why you would enjoy apples during their peak seasons only and from where and how long I could get apples, I just knew this and would never go looking for an apple in May and June from another country because I wanted it. So why are other food products not the same because I honestly didn't know enough about them and they were always on the supermarket shelf when I wanted it.
Eating local has encouraged me to read label more then before (as I would look at ingredients and nutrition information) seeking to understand where the products have come from and honestly choosing products that do not even have labels and packaging.
Eating local has reconfirmed for me that everything in moderation is okay. As in rich butter and cheeses but if they are "natural" not due to labelling but due to actual content then that is okay for me.
Eating local has encouraged me to beware of what is in season and where I can get it. Building relationships and taking an interest in where our food comes from speaks volumes to understanding both our environment and the role that local food producers play in our economy.
Eating local has highlighted the need to spend money on things you believe in rather then buying what is convenient and accessible. As a student this is probably the hardest part of this challenge because money is not as readily available as it hopefully will be when I am working full time in a profession of my choice. But at the end of the day, I think about how important it is that I put fuel in my body that will enable me to succeed and if that means spending more money then that's a choice I am going to make. Don't get me wrong I have never been a ramen noodle person or kraft dinner eater, I am very fortunate that I have grown up in a family where we prepare food from scratch and eat whole grains, vegetables and fruit religiously. I am lucky that my food pantry and storage cellar have always had canned and fresh frozen food along with ancient grains and legumes that many people are just becoming familiar with, so I know I have a heads up. So I must move forward and encourage others to put their money where their mouth is and buy for your health, for your community and our planet.
I am sure I have missed many things in this reflection but nonetheless I have learnt so much and am very grateful for this experience and being able to share it with all of you.
Eat good food, preferably local and do not forget to taste what you are eating, as food is more then for sustenance it is an experience and one that should be shared.
Meghan - Friday, November 25th - Foodie Friday at UBCO
Today was the first Foodie Friday at UBCO. What is Foodie Friday you ask? Well it's an event put on by the Food Action Committee (FAC) at UBCO to increase awareness of food related issues and services on campus. The farmer's market that I attended back in Oct was organized by the Food Action Committee as well as hopefully many other both small and big events on campus around food issues.
Luckily for me having just completed by 100 mile diet, I had lots of resources (from having contacted local farms) as to where to find local dairy, vegetables and meat which we wanted to share with the campus community at our booth. Our goal was to increase the awareness of what local foods is at the very basic level which I personally feel we achieved. The Foodie Friday coordinator put together this great poster (right) where we listed what was in season when, so that people can become a bit more conscious of hopefully food choices they can make. We also used the great map that Amy created to help us defining the local area on a larger map so that we could show people our 100 mile diet radius and used this to tell people about the many possible food options within this area. We knew that although food is an important topic, we had to find a way to get people to come up to our booth and engage, so what better way then by offering food! We had wonderful food that was kindly donated by Urban Harvest, consisting of multicoloured carrots, different radishes (white, watermelon, and daikon), also some kale and we made a yogurt dip from local natural yogurt, garlic, salt and pepper. We also were partnered with the UBCO Preservation Farms project as we were collecting contact info of interested people in either a future CSA (Community Supported Agriculture) and those interested in the FAC.
Although this was a three hour event, the time flew by as many people were interested in both tasting the local food, hearing about where and how to access it but also lots of talk about how do we prepare this or what do we eat it with. I was so pleasantly surprised that so many students especially were concerned about food and are making choices to consume organic food when possible. This is the first steps but we would also explain how the consideration and incorporation of local food purchasing results in a positive impact and investment in our own community. Many had not thought of that but liked the idea. So many people came by and said how supportive they were of working towards better food options and access on campus and for those people we make sure to collect their names because we need more student like that when it come time for future events like this one but also the Farmer's Market.
I must not forget to say that although many of the same messages came up in this experience as did the Farmer's Market booth I felt that many people were not hearing this for the first time. This was very exciting and a positive result giving hope to the fact that we are making progress and through increased events and discussion the importance of local food was starting to set in. Of course different locations will generate interest from different people but those that I saw at the Farmer's Market day chose to come out to that event, where as with our Foodie Friday we were located in the UNC at lunch time so our exposure was greater, which I felt made a difference.
I really enjoy doing these booths because I feel that I never give myself enough credit for what I know about local food. Through these experiences I see that I have the knowledge and can apply it in a way that can be explained to someone that is not familiar with the topic. I feel this is the best way to learn but also a great way to demonstrate your knowledge. I hope that in the future I can continue to engage our community on this issue as I feel strongly about local food and do feel that simple, basic changes can made a difference.
 |
| Foodie Friday at UBCO |
Although this was a three hour event, the time flew by as many people were interested in both tasting the local food, hearing about where and how to access it but also lots of talk about how do we prepare this or what do we eat it with. I was so pleasantly surprised that so many students especially were concerned about food and are making choices to consume organic food when possible. This is the first steps but we would also explain how the consideration and incorporation of local food purchasing results in a positive impact and investment in our own community. Many had not thought of that but liked the idea. So many people came by and said how supportive they were of working towards better food options and access on campus and for those people we make sure to collect their names because we need more student like that when it come time for future events like this one but also the Farmer's Market.
I must not forget to say that although many of the same messages came up in this experience as did the Farmer's Market booth I felt that many people were not hearing this for the first time. This was very exciting and a positive result giving hope to the fact that we are making progress and through increased events and discussion the importance of local food was starting to set in. Of course different locations will generate interest from different people but those that I saw at the Farmer's Market day chose to come out to that event, where as with our Foodie Friday we were located in the UNC at lunch time so our exposure was greater, which I felt made a difference.
I really enjoy doing these booths because I feel that I never give myself enough credit for what I know about local food. Through these experiences I see that I have the knowledge and can apply it in a way that can be explained to someone that is not familiar with the topic. I feel this is the best way to learn but also a great way to demonstrate your knowledge. I hope that in the future I can continue to engage our community on this issue as I feel strongly about local food and do feel that simple, basic changes can made a difference.
Tuesday, November 29, 2011
Juliana - Where to get Started
Feeling Inspired? Here's is a list of where we found some basic foods and local brands to get you started...
This list is non-exhaustive and feel free to add places you've found great local foods in the comments section! Remember to try new foods and meet the people behind the food you buy, this can be the richest experience of eating!
D Dutchman Dairy
Choices Market, Nesters Market, Natures Fare, Rutland IGA, Winfield IGA and Bankhead Store
Blackwell Dairy Farm
Paul's Produce, Pandosy Foods, Pioneer Market, Mediterranean Market, Fresh Green Grocer (Lakeshore Rd)
Jerseyland Organics
Lakeview Market, Okanagan Grocer (Guisachan Village Mall on Gordon), Pauls Produce (Guisachan Village Mall), Urban Harvest, Natures Fare and Quality Greens (Spall Plaza)
Carmelis Goat Cheese Artisan Inc:
Choices Market, Okanagan Grocery and Save On Foods
Grains
Okanagan Grocery (Guisachan Village Mall)
Quality Greens
Natures Fare
Nuts
Gellatly Nut farm (West Kelowna)
Fruit and VegetablesBC Fruit Packers store (Clement St)
Urban Harvest
Choices Market
Paul's Produce
Quality Greens
Farmer's Market
Meat (Beef and Chicken)
Kelowna's Farmers Market
Johnny's MeatsChoices Market
Don't forget about local farms and fruit stands!
Also, don't be afraid to ask for help at local grocery stores, the managers and employees are happy to help! The manager from Choices gave me a full tour of the local foods inside his store!
Meghan - Watermelon Radish "Fries"
Here is a great recipe that I got from a friend but sadly I didn't have all the ingredients on hand to make it but did make a variation of these fries that were very yummy!
1.5 lbs watermelon radishes, scrubbed clean and removing the green outer layer
1 tablespoon extra virgin olive oil
1/2 teaspoon caraway seeds
1/2 teaspoon crushed coriander seeds
1/2 teaspoon Garam Masala
sea salt (to taste)
1 lemon, zested and juiced
Preheat oven to 450 degrees. Chop watermelon radishes into large matchsticks.
In a bowl, add the rest of the ingredients to the matchsticks and mix well. Spread evenly into a 9 x 13 lined with parchment paper or larger roasting pan.
Bake for 30- 40 minutes, turning 2-3 times, or until crisp on the outside and golden brown.
Meghan - Spring Valley Middle School
Today was our presentation at Spring Valley Middle school which I was very excited about. I am noticing how much I like and how easy it is talking about food and educating others on options and resources in our area so I was hoping this was going to be the same. I knew in advance that we were going into a non-traditional classroom where the students may not be in rows of desks with notebooks in hand and I was prepared for that. We knew in advance that there would be a maximum of 10 students in the class for our presentation and as such we had prepared a draft outline of what we wanted to go through but really we were just going to hopefully have a conversation with the students about where food comes from, what food we have locally and about our experience eating within 100 miles. This morning before heading out to the presentation I cleaned, cut and organized our food samples we were taking so that it would be easy for everyone to just help themselves as they wished. When we arrived in the classroom everyone was doing their own thing; some students doing homework in a loft area, others putting up art on a board, yet another cutting out wood pieces for a model that they are working on and lastly one just hanging out reading. We were met by the principal teacher and were given a tour/introduction to the students as they continued to work on their tasks as a way of warming them up to our presence and see that we are approachable the open to interacting with them. We started by telling them a bit about what we were there for and how most food that we get has to come a long way to get here. We then talked about what it means to eat locally and asked them what food they liked as a way of breaking the ice. Then we started talking about how different foods have a culturally connection to their areas based on what food is available to them. Some of the students pointed out that they like pizza and we explained how many of the components to make pizza can actually be found in our local area. This gave us a way to explain a bit more about local food, talk about foods that are found locally and then introduce our BC food map. We all broke off and talked to different students about what the map shows and how you can learn from it. The student I spoke to found it very interesting to see how many food options there was in the lower mainland but also that we are very lucky with the quantity and options we have here. He pointed out how it must be hard from people that live in the areas where there was only one or two "commodities" (from looking at the map) and this gave me a great opportunity to talk about food deserts and how challenging it can be for some communities to access local food. We also talked about how we each can have a different definition of local and that it doesn't need to be the 100 miles that we used for our challenge but that having an awareness of where your food comes from is important. We talked briefly about food miles explaining that the distance from production to consumption can be a long ways and how sometimes it's better to buy something locally, even if it costs more because it is better for the enviroment and our local economy.
We then had a little tasting of the food that we had brought into the class. We explained what it was, when it's grown and how it can be prepared. Amy's small apples went over well and they started with those because they were familiar but with the encouragement of their teachers, the principal (who had dropped in) and us we were able to get all the students to try at least one but in most cases they tastes them all. They started to tell us a bit about the bistro they run and what they have learned from the experience. They shared that they had been on a field trip to a farm and they found it interesting and we were given a tour of their mini greenhouse grow operation where they have herbs and kale that they use in their food in the bistro or just enjoy during the day when they are hungry. The student I was talking to told me that he often forgets to take his iron pills in the morning and feels very low energy during the day and he like that he can just wonder into the "garden" and have some kale which helps him feel better (I left so good about this because some of the kale plants from my parents yard we had dug up and given to this class along with parsley and mint.
We were invited to come and see the bistro they run for the school, where they make up a few different options for meals and snacks. They were very proud to show us how and what they do in their bistro and you could clearly see that they were working well as a team to make a product that they supported. Everyone had their role and knew what to do without being asked so that was neat to see. They wanted us to taste their quinoa salad that they made along with a few dessert loafs which were all very tasty and we were happy to try.
Overall the class was attentive and interested in what we were presenting. I feel that bringing food in was a great way of engaging the students with different food options that they would normally not have eaten. I also feel that we all learned something from this experience, them about eating locally and us about how much students of this age do actually know about food. I feel that with awareness like we did through this class, it could make it possible for more dialogue about local food both in their homes and with friends. I know this experience has certainly done that for me.
Monday, November 28, 2011
Celebrate food... from field to table quiz
I found this great website, Celebrate food... from field to table, that has a little 15 question quiz that you can test your knowledge of where in Canada our food comes from.
Test you knowledge and learn something new: http://www.celebratefood.ca/en/game
I reviewed these and pulled out a few of the questions to have ready for our Spring Valley Middle School presentation if things were getting challenging and we needed material to stimulate the class with. Let's hope they are not needed.
Test you knowledge and learn something new: http://www.celebratefood.ca/en/game
I reviewed these and pulled out a few of the questions to have ready for our Spring Valley Middle School presentation if things were getting challenging and we needed material to stimulate the class with. Let's hope they are not needed.
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