Recipe for Change 2016

Recipe For Change 2014

Growing up I was fortunate for two important things.

First my dad loved having a vegetable garden.  Rows upon rows of beans, tomatoes, onions, carrots.  As I grew so did it’s square footage.  When I decided to go away and study horticulture I adopted a section and took it upon myself to try broccoli, cauliflower, zucchini, garlic and herbs.  As a rookie I made plenty of mistakes.  Like planting a whole row of zucchini plants. About 10 plants.  There wasn’t enough recipes in the world to help us consume everything that blossomed.  I also planted way too much oregano and mint that eventually invaded into our lawn producing a headache for my dad but made for aromatic grass cutting.

The second important thing was actually a combination of two.  My school was literally in my backyard with the walk way bordering one side of our driveway and our classrooms being only 50 steps away.  During our grade school years my mom stayed home and every lunch was spent in our kitchen enjoying a delicious and hearty meal, fortifying us for more learning and ultimately more playing.  There were times when I envied my bus taking friends who got to stay at school with their box lunches and extended social times yet I learned quickly that the bus crew envied my hot meals served with the love of my mom.  They were quick to accept any invitations to my house for lunch.

Because of this amazing childhood I had grew up understanding the importance of fresh food, knowing where it came from, and how it was prepared.  The idea of not knowing these things seems incomprehensible to me.

Recipe For Change 2014

Ham Hock Terrine with homamde Brantston Pickle and Quail’s Egg from Table 17/Ascari Enoteca

That’s what makes Foodshare Toronto and it’s initiatives so important.  As a non profit organization they work with the community using a long term approach of education, empowerment and advocation to address hunger in the city.  By starting with children, the future of our country, and teaching them the “farm to table” ideals a strong foundation can be built and powerful changes can be made.  By educating youth not just on the importance of healthy nutritious meals but on the growing, packaging, storing and preparing of these dishes you create a generation that becomes voluntarily accountable for choosing a hunger free future.  Any parent knows that if a child helps grow and prepare a certain food they are almost guaranteed to consume it. No summer for me is complete without strawberry picking and bowls and bowls of buttered yellow beans.

Recipe For Change 2014

To help promote and support these great programs Foodshare Toronto hosts Recipe for Change a fantastic night of food and revelry. An event featuring 30 outstanding chefs, wines and local beers all coming together for one great cause.  Being held at St. Lawrence Market South Tent on Thursday February 25, 2016 6pm-9pm.  Ticket’s are $125 all inclusive.

Recipe For Change 2014

Cucumber Cup filled with Zucchini Hummus and topped with Raw Pumpkin Seed Falafel from Belmonte Raw

For those who love food this is THE event.  The quality, the variety, and the creativity is outstanding.  I surround myself on a daily basis with people who love food as much as I do.  And the more we share our stories the more we appreciate that our histories of discovering food are all woven with the same principles that Foodshare Toronto helps to promote across our multicultural community.  Knowing this event supports these initiatives make each bite more delicious.

For more information about what Foodshare does check them out here.

For information about Recipe for Change and how to get tickets check them out here.

 

Share this with your friends:Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

Speak Your Mind

*