Four New Burnaby Food First Workshops in November

These workshops are FREE and child-friendly, but registration is required. See the poster below for e-mail & telephone contact information.

 

Save the following dates: 

 

November 2nd: Healthy After-School Snacks for Kids
November 16th: Soups On! Healthy, Low Cost, Great Tasting
November 23rd: How to Use Leftover Bread in Tasty Meals
November 30th: Healthy Holiday Gifts from the Kitchen

Doing More with your Bread Basket

Doing More with your Bread Basket

What: Learn what to do with your leftover bread, pita, tortilla & rolls
When: Monday, October 17th, 6:30pm - 8:30pm
Where: Tommy Douglas Branch, Burnaby Public Library
Cost: FREE
Registration Required:
Contact Meghan by e-mail: burnabyfoodfirst@gmail.com, or phone: 604-209-2404

Upcoming January 2016 Workshops: Winter Salads and Breadmaking!

Burnaby Food First is pleased to announce TWO new workshops for 2016!

Start the New Year by attending one or two of our workshops!


Winter Salads!

Monday, January 11, 2016
6:30 pm to 8:15 pm

Brentwood Community Resource Centre (2055 Rosser Ave / Burnaby - map)

Join Meghan Cooke and learn to make some delicious and healthy winter salads that will start you off the New Year in a healthy and budget-friendly way!

Registration is required. Space is limited!

To register, please contact Meghan at (604) 209-2404 or by email.

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Bread and Pizza Dough Workshop!

Wednesday, January 13, 2016
6:30 pm to 8:15 pm

Brentwood Community Resource Centre (2055 Rosser Avenue / Burnaby - map) 

Join Annabell Choi in this hands-on workshop and learn how easy it is to make bread or a pizza dough. 

After this workshop, you will want to try making your own bread at home!

Registration is required. Space is limited!

** REGISTRATION IS CLOSED!** Workshop is full! 

If you need to cancel your registration, please do so as early as possible.
Contact Meghan at (604) 209-2404 or by email.

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Enjoy Burnaby Food First workshops? Want to get involved as a volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on board! For more information, send us an email.

What's Happening in February

The sun is out (fingers crossed) and the weather's warming, so come on out and check out some of these cool events around the city!

Cedar Cottage Food Network Community Kitchen Series

Location: Trout Lake Community Centre (3360 Victoria Drive / Vancouver - map)
Dates: February 5, 12, 19, and 26, 2014 from 6:00 pm to 8:30 pm
Cost: $5 for drop-in or $18 for 4 weeks (Subsidies available)

Cook a different meal with the group every week and enjoy it together afterwards. A great opportunity to meet your neighbours while learning new recipes and cooking techniques.

Registration is required. For more information or to register, visit the Cedar Cottage Food Network website: http://cedarcottagefoodnetwork.wordpress.com/workshops/

What's Happening in July

The sun is out, and it's a good thing, because there are lots of outdoor events and activities this month! (And some indoor ones for when you need some shade.)

UBC Farm Tours

Location: UBC Farm (3461 Ross Drive / Vancouver - map)
Dates: Every Saturday, at 11:00 am
Cost: FREE

Interested in exploring the UBC Farm and learning about different community programs or work being done? Or maybe you're just curious to see urban agriculture in action?

Join UBC Farm staff for a free public tour of the farm during the farm market.

Want to find out more about the UBC Farm? Check out their website: http://ubcfarm.ubc.ca/about/

Also make sure to visit their Public Events and Workshops page for information on their workshop series and children's programs.

EPIC Sustainable Living Festival

Location: VanDusen Botanical Garden (5251 Oak St / Vancouver - map)
Dates: July 6 and 7, from 10:00 am to 9:00 pm
Cost: Tickets

In its 7th year, EPIC Fest has moved from the Vancouver Convention Centre to an all-new venue, the VanDusen Botanical Garden. The Festival combines its sustainable living marketplace with live outdoor entertainment, food and drink tastings, gardening workshops, documentary screenings, and dozens of speakers on various sustainability and environmental topics.

Please bring your own bags with you. Parking, while available at the Gardens, is also limited; consider taking public transit or biking. The Bike Valet will be on site to check in bicycles.

For more information on the event and ticketing, visit the EPIC Fest website here.

Bread Baking Workshop

Location: East Vancouver (address to be disclosed at registration)
Date: July 13, 2013, from 1:00 pm 4:00 pm
Cost: $35

Join other foodies and learn tricks for baking satisfying, chewy, no-knead bread at home! No experience is necessary.

To register, send an email to The Homesteading Mamas. Pre-payment can be made by email money transfer or cheque.

For more information on The Homesteading Mamas, visit their website here.

Grandview-Woodlands Food and Gardening Workshops

Canning Basics: July 15, 2013, 6:30 pm to 9:00 pm ($10)

Winter Garden: July 17, 2013, 5:00 pm to 7:00 pm
Fruit Tree Pruning: July 18, 6:30 pm to 8:00 pm ($15)
Fertilizing Naturally: July 24, 2013, 4:00 pm to 7:00 pm ($15)
How to Eat Your Way Out of Stress: July 28, 2013, 3:00 pm to 5:00 pm ($12)

For a complete listing of workshops, locations, more information, or to register, visit the Grandview-Woodlands website: http://gwfoodconnection.wordpress.com/workshops/

Vancouver Farmers' Markets

West End Farmers' Market
Location: 1100 Block of Comox Street at Mole Hill (map)
Dates: June 1, 2013 to October 19, 2013
Hours: 9:00 am to 2:00 pm each Saturday

Main Street Station Market
Location: 1100 Block Station Street along Thornton Park, Main Street Skytrain Station (map)
Dates: June 5, 2013 to October 2, 2013
Hours: 3:00 pm to 7:00 pm each Wednesday

Kerrisdale Village Farmers' Market
Location: East Boulevard between 37th and 41st Avenue, near Kerrisdale Arena (map)
Dates: June 15, 2013 to October 12, 2013
Hours: 10:00 am to 2:00 pm each Saturday

Trout Lake Market
Location: John Hendry Park, North Parking Lot (East 13th Avenue @ Lakewood and Templeton / Vancouver - map)
Dates: May 11, 2013 to October 19, 2013
Hours: 9:00 am to 2:00 pm each Saturday

Kitsilano Market
Location: Kitsilano Community Centre, Parking Lot (2690 Larch Street / Vancouver - map)
Dates: May 12, 2013 to October 20, 2013
Hours: 10:00 am to 2:00 pm each Sunday

Vendors include farmers, fishers, artisans, food preparers, and more! The markets this year will also feature a great list of events and activities, as well as the upcoming Fun With Food stations, getting people of all ages involved in food literacy education. Click here for more information on events at the markets.

In an effort to reduce plastic use at the market, please bring your own shopping bags.

For more information on the market, including transportation and parking at the site, please visit their website: http://www.eatlocal.org/

Artisan Farmers' Markets

Lonsdale Quay
Location: Lonsdale Quay, East Plaza (123 Carrie Cates Court / North Vancouver - map)
Dates: May 4, 2013 to October 26, 2013
Hours: 10:00 am to 3:00 pm each Saturday

Burnaby Market
Location: Burnaby City Hall, North Parking Lot (4949 Canada Way / Burnaby - map)
Dates: May 4, 2013 to October 26, 2013
Hours: 9:00 am to 2:00 pm each Saturday

Ambleside Market
Location: West Vancouver Police Station, Parking Lot (13th and 14th Street and Bellevue Avenue / West Vancouver - map)
Dates: May 5, 2013 to October 27, 2013
Hours: 10:00 am to 3:00 pm each Sunday

Find a great selection of conventional and organic foods, from fresh produce to prepared food and handmade products. There's everything from jam, honey, and salsa to berries and greens!

The markets also host a book exchange, reading area, and activities table and live music.

In an effort to reduce plastic use, please bring your own plastic or reusable shopping bags.

For more information on these markets, including monthly market events, visit the Artisan Farmers' Markets website: http://www.artisanmarkets.ca/

Recipe: Basic Artisan Yeast Bread

Good bread is easy to learn to make and, with practice, homemade bread can be a healthy and affordable addition to your home kitchen. This recipe is from our Easy Bread Making workshop last month, facilitated by Scott Bernstein.

Basic Artisan Yeast Bread
(Yield: 2 large loaves)

To email, print, or text this recipe, click here.

Ingredients

3 cups lukewarm water (about 100 F)

1 tablespoon active dry yeast

3/4 teaspoon coarse salt

1 tablespoon sugar (white or brown)

7 cups unbleached all-purpose flour

1 cup nuts, seeds, raisins, herbs, etc. (optional)**

2 tablespoon oil

Extra flour, for dusting

Corn meal, if using baking stone

**Note: You can substitute up to 3 cups of whole wheat, rye, millet, buckwheat, etc. flour for the all-purpose white flour, as desired.

Source: The Attitude of Gratitude

Instructions

1. In a large bowl, pour in the water and then add the yeast, salt, and sugar. Mix gently, until just combined.
2. Add flour and any add-ins (nuts, seeds, etc.) to the yeast mixture and stir together with a wooden spoon. If using an electric stand mixer, use the dough hook and mix on low speed.
3. If mixing by hand: Continue mixing until the dough becomes too hard to mix. At this point, dust some flour on a clean counter or other surface and roll the dough out on top. Knead the dough by hand for 8 minutes.
4. If using a stand mixer: Continue running the mixer on low speed for 5 minutes, until the dough has been well-kneaded. Dust some flour on a clean counter or other surface and roll the dough out on top. Knead the dough by hand for another 2 minutes.
5. In a large bowl, pour the oil in and roll the ball of dough in it until covered. Cover loosely with plastic wrap, with a small gap to allow air to escape.
6. Let the dough sit for 2 hours or until doubled in size.
7. When doubled in size, roll the dough out on a lightly floured surface and punch the dough down to allow the air out. Knead the dough for a minute or two.
8. Split the dough into two equal pieces. If using a baking stone, sprinkle a baking peel or the back of a cookie sheet with corn meal, and then shape the 2 balls of dough on the peel or cookie sheet. Otherwise, put the dough into lightly greased bread pans. Let the dough rise for 40 minutes.
9. While the dough rises, place a shallow pan on the lowest shelf and preheat your oven to 450 F. If using a baking stone, put the stone on the second to lowest shelf of the oven.
10. Dust the top of the loaves with flour and use a sharp knife to score the tops.
11. Boil 1 cup of water. When the water has boiled and the oven is preheated, slide the loaf pans into the oven. If using a baking stone, slide the loaves onto the stone in a quick motion, making sure there are a few inches of space between them, without being too close to the edge of the stone.
12. Pour the water into the shallow pan. This will create steam and help to create a glossy, brown crust on your bread.
13. After 7 minutes, reduce the oven temperature to 350 F.
14. After 20 minutes, rotate the loaves so that they bake evenly.
15. Including steps 13 and 14 above, bake for approximately 35 minutes in total. When the bread is ready, it will be browned on the outside and sound hollow when tapped. If you use a thermometer, the bread will have an internal temperature of 200 F.
16. Remove the bread, and allow it to cool on a wire rack.
17. Serve fresh. If storing, let the loaves cool completely, and then seal them tightly in zip-top bags and freeze. 

Workshop Review: Easy Bread Making

Thanks to everyone who came out for our workshop on Easy Bread Making this past Tuesday! We had another packed house and it was lovely to see everyone there. Facilitator Scott Bernstein shared his bread-making talents with us.

Scott Bernstein introducing the workshop to a packed house
Credit: Rebekah Mahaffey

We learned the basics of making white, whole wheat, and rye breads both by hand and using a mixer, as well as how to make homemade pizza dough.

Scott showing off all the ingredients
Credit: Rebekah Mahaffey

We also learned techniques for kneading bread -- what a great upper body workout!

A workshop participant kneading bread dough
Credit: Rebekah Mahaffey

Finally -- the best part -- we got to sample some bread. Nothing, simply nothing, beats fresh bread with butter!

Wonderful bread and butter waiting to be eaten
Credit: Rebekah Mahaffey

Keep an eye on the blog for other upcoming Food First workshops this Fall -- we have some great ideas and will be announcing them soon!

For copies of the recipes used in this workshop, please visit our Recipe page:

Basic Artisan Yeast Bread
Pizza Dough

Early Fall Workshop Series

Burnaby Food First is pleased to present our Early Fall Workshop Series! All workshops are free and materials are provided:

The Art of Drying and Storing Foods
Tuesday, September 11
6:00 - 7:30pm

Learn about one of the most ancient techniques for food preservation – drying and storing. You don’t need an expensive food dehydrator to dry food. A conventional gas or electric oven can be used for all recipes. Not to mention that unlike canning, we can preserve these foods without added sugar or vinegar. What’s more, these foods make great snacks! Led by Andrea Potter.

Easy Bread Making
Tuesday, September 18
6:00 - 8:00pm

Learn about how to make your own healthy, tasty, artisan bread. By making your own breads you are able to control the ingredients (many store-bought breads are full of hidden oils and sugars), and save money at the same time! Led by Scott Bernstein.  

Soup's On
Tuesday, October 16
6:00 - 8:00pm

Learn about how to make delicious, healthy, home-made soups for the whole family. Soup-making is a great, basic skill that every cook should have. Soup-making is also a good way to make use of leftovers by remaking them into a whole new tasty meal! Led by Brenda Laface. 

All workshops are taking place at Tommy Douglas Library (7311 Kingsway - map)

Please help us spread the word to your friends!

Spaces are limited. Register now by emailing us or by calling (604) 570-3623. When registering, please tell us the name and date of the workshop you are interested in, the name(s) of who will be attending, and provide a contact phone number or email address.

**REGISTRATION CLOSED*

See you at the workshops!


Workshop Reviews:
The Art of Drying and Storing Foods
Easy Bread Making
Soup's On