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Scout List Vol. 571 | Scout Magazine- Help

Scout List Vol. 571

By Michelle Sproule | October 15th, 2020

HELP | Like the idea of mucking about outside on a schoolyard farm? Fresh Roots schoolyard market farm is looking for volunteers to help with a variety of farm tasks including weeding, moving compost, and spreading wood chips to help protect gardens for the winter. A little fresh air, some elbow grease, and a dose of community spirit — sounds like a good way to get grounded! There are three volunteer workdays this month. In order to manage numbers to meet with social distancing protocols, volunteers are asked to register in advance. You can do that here.

https://scoutmagazine.ca/2020/10/15/scout-list-vol-571/

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Menu for Fresh Roots’ Schoolyard Harvest Dinner Announced

July 28, 2020 | Scout Vancouver

Vancouver, BC | With less than two weeks left to score yourself mid-August feast from some of the region’s top producers, in support of a fantastic program. From the Fresh Roots team:

For this extra-special year, we are creating summer harvest boxes filled with everything you’ll need to create a beautiful summertime meal experience to share with friends, family, or your colleagues at home or in a location of your choice. The box will include fresh and chef-prepared ingredients for a simple and delicious meal to finish at home and thoughtful accoutrements like wine and flowers for the table. Menu created by Chef Natasha Sawyer and TJ Conwi.

Funds generated from the dinner directly benefit its SOYL (Sustainable Opportunities Youth Leadership) program, which engages and empowers youth.

Menu

Amuse Bouche
Profiteroles stuffed with Fresh Roots herbs and goat cheese, accompanied by candied Agassiz hazelnuts and wine compressed figs.

Charcuterie
A meat and veggie option with either a selection of charcuterie from Legends Haul or Végé-Pâté and spreadable dips from Saltspring Harvest and pickled vegetables from Cropthorne Farm, Zaklan Heritage Farm and Fresh Roots

Main
Sous vide Organic Ocean Seafood sockeye and Legends Haul sirloin masala, Fresh Roots harvest salad, zucchini palak paneer terrine, carrot vindaloo vinaigrette, atchara relish, and wheatberries

Dessert
Summer Cheesecake with raspberry coulis from Olera Organic Farms

Beverages
Choice of a bottle of red or white wine from Marquis Wine Cellars cans of 33 Acres Brewing Company Sunshine French Blanchè beer and kombucha from Bucha Brew

Accoutrements
a bouquet of flowers for the table, cookies from Susgrainable surprises created by our SOYL youth program participants, and more.

Info and tickets: freshroots.ca/harvestdinner

https://scoutmagazine.ca/2020/07/28/menu-for-fresh-roots-schoolyard-harvest-dinner-announced/?fbclid=IwAR0GhHVWWjgqkh9lVlubtxgYR0uR5c-7-CTEw2RL9EZp17eRhb62GOVaeWs

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Fresh Roots on The Conversation Lab -Co-op Radio Vancouver

Our fearless Interim Executive Director, Alexa Pitoulis, chats about all things Fresh Roots on The Conversation Lab with Don Shafer produced by CFRO FM (Co-op Radio Vancouver). Thanks so much for the opportunity to share a little bit about what we are up to these days and how we adapted our LunchLAB in-school meal program along with our partner Growing Chefs! to offer students and families meals out of school during this uncertain time.
Vancouver Co-op Radio CFRO To learn more or to donate visit www.lunchlab.ca

Listen to “Alexa Pitoulis – Freshroots Urban Farm Society” on Spreaker.

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COVID-19: Food educators, chefs pumping out thousands of meals for people in need

Randy Shore

https://vancouversun.com/news/covid-19-food-educators-chefs-pumping-out-thousands-of-meals-for-people-in-need/wcm/ed146a8f-a077-4103-84b3-1f6b5ae935da/

There is no shortage of hungry people to feed in a city hobbled by the COVID-19 lockdown and that has spawned a massive network of people working for the common good.

LunchLAB launched last year to show kids how to grow and prepare food and by spring break more than 40 students had rotated through their cook’s training program, feeding 180 of their classmates twice a week.

So, when in-class instruction was suspended across B.C., the partners — Fresh Roots Urban Farm Society, Growing Chefs!, Vancouver school board, and Ono Vancouver chef TJ Conwi — quickly pivoted to provide meals to hundreds of families.

That’s more than 5,500 meals a week for families identified by the VSB’s youth and family workers, said Alexa Pitoulis, interim executive director of Fresh Roots.

“We weren’t sure what we would do going into spring break, but our brains started turning and we worked out a way to support the school board’s effort to feed families that would have been benefiting from school lunch programs,” she said.





The Vancouver Sun Children’s Fund Adopt-A-School program contributed $20,000 through the VSB to help scale-up the renamed LunchLAB: Chefs for Families.When Pitoulis reached out to Mario Micelli, executive director of the Italian Cultural Centre, for some kitchen space he did them one better, offering up the Centre’s spacious catering kitchen and the ballroom, where food is packaged for pickup and delivery.“We have a large commercial kitchen where people can work and maintain social distancing,” he said“We were already in a partnership with Fresh Roots supporting distribution of school-grown food for families to pick up and we love that because there is nothing more Italian than preparing way too much food and sharing it with family and friends,” said Micelli. “I can’t believe the huge number of volunteers that have come out to accomplish all this.”ICC chef Jackson Noah and his team are also working for the cause.Food suppliers Yen Bros. and Gordon Food Service have supplied pallet after pallet of surplus food to keep the operation flush with raw materials.“They way people have come together to help out vulnerable families has been incredibly satisfying for us to be a part of,” said Micelli.You can make tax-deductible donations to LunchLAB through Fresh Roots or Growing Chefs!The Italian Cultural Centre is supplying ready-to-eat meals to the Grandview-Woodland Food Connection and Britannia Community Centre for people living in isolation.Conwi is also operating a satellite kitchen generously offered by Pacific Restaurant Supply, where he had been cooking for displaced restaurant workers.

“PRS said yeah, you can keep cooking here and lent me the space,” he said. “So, we just started cooking for people, whoever needs it, in the Downtown Eastside and we just kept scaling up.”

That food is flowing out to the LunchLAB: Chefs for Families program, the Aboriginal Mother Centre, and the Carnegie Community Action Project, which recently received 300 pizzas and 200 tubs of macaroni and cheese.

The commercial kitchen at The Dirty Apron has been serving up 2,000 meals a week since the cooking school and deli were put on hiatus.

Chef David Robertson and many of his staff are donating their time to prepare free meals for seniors who cannot safely leave their homes, residents of SRO hotels and other vulnerable communities. They are working in collaboration with the City of Vancouver, Vancouver Community College and Whole Way House.

Robertson’s crew is also supplying meals to frontline workers at Vancouver General Hospital and St. Paul’s Hospital through Feed the Frontline.

Salmon farmers Cermaq Canada, Grieg Seafood, Mowi Canada and Golden Eagle Aquaculture are donating 27,000 kilograms of salmon to food banks on Vancouver Island.

About 10,000 British Columbians depend on food banks and that demand is rising, according to Laura Lansink, executive director of Food Banks B.C.

“In some instances, numbers have already doubled and we’re seeing line ups grow longer, yet food donations are down. Some people who were donors are now food bank recipients,” she said. “It’s a very stressful situation for our food banks and we anticipate we will feel the repercussions of this for one or two years into the future.”

rshore@postmedia.com

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Fresh Five Week 2: Celebrate Spring!

This week we got to see the the first full moon of Spring, and it was gorgeous! I hope you got to see it rising as the sun was setting. Many First Nations have traditional names for each of the 13 full moons of the year. The W̱SÁNEĆ (Saanich) name for this month’s full moon is Pexsisen, the Moon of the Opening Hands or the Blossoming Out Moon, which reflects both the blossoming of flowers and budding of trees, and the open hand gesture of gratitude.

(Learn more about all the W̱SÁNEĆ moons.)

The full moon also heralds a number of religious holidays and cultural spring festivals, including Passover, which starts April 8th, and Easter on April 12. Only a couple of weeks ago, people were celebrating the Spring Equinox, Nowruz, and Ostara, with Holi shortly before that. This year, Ramadan will start on April 23. And we’re right in Cherry Blossom season, as the trees at David Thompson are showing!

While there may be lots of different ways people celebrate this time of year, most of them involve gathering with family and community, and sharing food. This week’s Fresh Five are all about ways we can connect to our communities, make things to share, and have fun! Our gatherings may need to be more digital this year, but I hope everyone finds a way to celebrate the warmth, beauty, and blooming welcome of spring.

Explore Your Spring Traditions

At Fresh Roots, we think everyone should have healthy food, land, and communities, and one of the ways we strengthen our communities is through traditions! Whether your spring celebrations center around a religious holiday, a natural phenomenon, or a special calendar date, talking to your elders about where those traditions come from is a great way to build relationships.
Exploring Spring Traditions Activity Guide

 

Make Dandelion Fritters

Flowers and food are important parts of lots of spring traditions! We thought we’d bring these two things together with this simple and simply yummy recipe for Dandelion Fritters. Dandelions are amazing plants – the leaves, roots, and flowers are all edible, and they are an amazing food source for our early season pollinators, including bumblebees!
Dandelion Fritters Recipe

 

Write a Cherry Blossom Haiku

I was fortunate to get out to David Thompson for an afternoon this week. We have two beautiful flowering cherries right near the entrance to the farm, and they were in their full glory. Cherry blossom season is only a few weeks long, and different cherries bloom at different times. You can learn more about what’s blooming in Vancouver at the Vancouver Cherry Blossom Festival’s Blooming Now page. What kinds of trees are blooming in your neighborhood?

Feeling inspired by all these blossoming beauties? Write a haiku and submit it to the Haiku Invitational!
Cherry Blossom Haiku Invitational

 

Dye Eggs with Plants

Decorating eggs is part of a number of spring celebrations, including Nowruz and Easter, probably because eggs are such a universal symbol for new life, and because chickens start to lay more eggs in the spring, so there’s plenty to go around. Didn’t get a dye kit from the store, or just looking for a more natural route? You can use things you might already have in your kitchen to make beautiful eggs! The ones in the picture were dyed with red cabbage, and left to soak for a few hours in the fridge. They were such a beautiful color!
Dye Eggs with Plants

Plant a Kitchen Window Garden

On the farm, we love to celebrate spring by planting seeds! You can celebrate with us by planting seeds in your garden, or even in a repurposed container on your windowsill. Our friends at Growing Chefs have a great video lesson all about soil and how to plant your windowsill garden. Subscribe to their YouTube channel for more great gardening and cooking lessons you can do at home!
Windowsill Garden Lesson

Happy Spring, everyone!

Kat

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We’re Still Farming~A Fresh Roots COVID-19 Update

Dear Fresh Roots Community,

Like many of you, we are closely following COVID-19 developments and taking steps to keep our team and all those we work with healthy. We hope you and yours are safe and well during this time. We wanted to share what’s happening here at Fresh Roots.

Most importantly, our team is working to ensure our farms will be growing more rather than less food this season to feed you, your families and our community. Food is an essential service and a strong local food system is more important now than ever.

Signing up for a Fresh Roots Veggie Box is a great way to access weekly, hyper-local produce! Sign up today or inquire to see how you could buy a Veggie Box to be donated, email food@freshroots.ca to learn more.

With the announcement of indefinite school closures, we’ve suspended all of our school-based programming, including field trips and field classes until school reopens. This also includes the LunchLAB program we run in partnership with Growing Chefs!. We happily look forward to re-scheduling these programs once safe to do so.

At this time we are planning on running our summer SOYL youth leadership and empowerment program and kids camps as planned. Youth registration for SOYL is open until the end of April at: https://freshroots.ca/get-involved/soyl/ and camp registration is ongoing at: https://freshroots.ca/education/camp/.

We continue to monitor the situation and recommendations by the health authorities and will communicate any further adaptations and plans to Fresh Roots programs to you all as the situation develops. The safety of our community comes first. We have communicated to our partners that we are here to help support the kids, youth and families in our communities through these challenging times.

We are also working creatively to look into how we can support distance learning for classes and families. Maybe a virtual farm tour for your kids or class? A “meet a farmer or chef” program? Lesson plans you can use or share? We’d love any suggestions you may have! Follow us on social media to learn about upcoming online resources, tools, and program ideas.

We greatly appreciate all the support our community has given to ensure the continued success of Fresh Roots – thank you!

If you have any questions, please do not hesitate to contact us by email at info@freshroots.ca or by phone at 778-764-0DIG (0344).

With a fistful of hopeful sunshine,

Alexa and the Fresh Roots team

 

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Why become a Fresh Roots Veggie Box Subscriber this summer?

  • Do you get a little thrill when you bite into a freshly picked, ultra-local carrot?
  • Is the idea of creating urban spaces for learning, sharing and connecting something that excites you and makes your heart grow a size or two?

  • How about being part of a community that values good food and knowing exactly (seriously, you can meet them!) who planted, grew and harvested your delicious veggies?

If you answered yes to any of these questions, Fresh Roots Veggie Box just might be for you!

Hey wait! What exactly is a Veggie Box?

It’s our take on Community Supported Agriculture or CSA. Simply put, a CSA is a group whose members receive a share of food from a local farm’s weekly harvest in exchange for an investment at the beginning of the growing season. This investment helps farmers purchase seeds, tools, and other farm-y things to set everyone up for a successful growing season.

Why choose the Fresh Roots Veggie Box?

Hyper-fresh, locally grown seasonal produce!

THE number one reason for becoming a Fresh Roots Veggie box member is access to the best produce our Schoolyard Market Gardens have to offer.  For $20/ week members experience farm-to-table food in real-time.  Think just harvested leafy greens, radishes with just the littlest bit of dirt still clinging to the root and the intoxicating waft of fresh herbs.  Home made pesto anyone?

Support Schoolyard Farms

By becoming a Fresh Roots Veggie Box member you are joining a local community of engaged food lovers who support the work we do including:

  • growing lots of high-quality, Good Food on school grounds
  • training, supporting  and fostering self-confidence in local youth
  • hands on (those hands get pretty dirty!) outdoor learning with teachers and kids to help bring textbooks to life.

Surprise! Learn about new veggies

You’ll often end up with something you normally wouldn’t have on your grocery list. The Fresh Roots Veggie Box has a way of nudging you out of your comfort zone in the nicest possible way.  Don’t worry! We are here to support you with recipes, suggestions and tips and tricks about how to prepare your new favourite veggies found in our weekly newsletter, along with insider updates, upcoming events, what’s happening on the farms, and special programming.

Fresh Roots is helping folks make healthy food choices, transforming urban spaces and creating strong community leaders and advocates for a just and sustainable food system. Now that’s what you call value-added produce!

Support Vancouver Schoolyard Farms! Sign up today and eat fresh, ultra-local veggies all summer long.

Click here to learn more about the Fresh Roots Veggie Box 

“These salad boxes never disappoint. Our fridge is always stocked with fresh, healthy, and incredibly tasty food, with the added pleasure of variety week to week and the knowledge that we’re supporting a great program that benefits local farmers, educators, students, and the community. I would recommend this program to anyone who likes to eat really well and feel good about the food that they are buying.”– Robin, Salad Box Member

 

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Thank you so much!!!

The numbers are in!

  • 1 month
  • 67 super generous people
  • $14,128 of support for kids in Fresh Roots programs this year!!!

Thank you SO MUCH to everyone who helped make this magic happen, from donating to sharing with your friends to cheering us on. We appreciate you so much!!!

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An Exciting Peek Behind the Scenes at Fresh Roots!

For the past few years, we’ve had a BIG PROBLEM. We’ve wanted to show you all of the awesome things that the youth have been digging into at our farms, but there’s no way we could jam EVERYONE onto the farms at once!

Well, NOW we are thrilled to show you something we’ve been working on since the summer: a short and sweet sneak peek into one of our amazing programs!

We hope that by the end of this heartwarming video, you’ll be inspired to give a little warmth back to the youth in the form of a donation to support 2019 programs and our vision of Good Food for All! We are trying to raise $10,000 before December 31 to support the youth in next year’s programs and ALL contributions are greatly appreciated.

So… without further ado, please watch this lovely video! (It’s only two minutes and totally worth it!)

Watched that video and loved it? Didn’t watch that video but already know you love Fresh Roots and want to donate? Thank you so much! Please go ahead and donate now!