By Alison Colwell|2022-05-06T15:06:57-07:00May 6th, 2022|Categories: Food Program, Workshops|0 Comments
Making jam can be daunting if you’ve never tried it. But there are different methods, and some are very easy. In this class we will be using commercial pectin and the only skills needed are the ability to measure a few cups of fruit, and the ability to time a boil—skills everyone has. That’s it. No thermometers, no wrinkle tests. Using commercial pectin also gives you the freedom to use honey or skip the sugar all together—things not possible with traditional long boil jams.
By Alison Colwell|2022-03-30T16:12:10-07:00March 20th, 2022|Categories: Food Program, Nettlefest, Volunteers|0 Comments
Wild Kitchen – Cooking Class – 5:00pm on Friday April 1stLearn how to make a variety of delicious nettle dishes so that you can take advantage of all of nettle’s incredible health benefits. This hands-on class includes cooking demonstrations and is suitable for all levels of cooking skills. We will create a delicious meal to share around a communal table at the end of the evening. Cost $25/person – RSVP to register.
With Sustainable Food Systems Coordinator Cedana Bourne from the Galiano Conservancy Association, $10-$20.
Meet at the Mistletoe Trailhead at the end of Georgia View Rd. RSVP by email.
Morgan Road – Learn how to gather nettles, and take some home for your personal use. (Plus help gather all the nettles we need for the community dinner.)
Volunteers needed to start preparing the Nettlefest Dinner.
Community Hall – Doors open at 5:00.
Volunteers Needed. Musicians Needed.
More details to come……
Current health regulations mean that attendees will need to show vaccine passports and ID for admission.
By Emma Luna Davis|2022-03-30T16:13:10-07:00March 19th, 2022|Categories: Food Program, Growing (Garlic Co-op, Greenhouse, Gleaning Project)|0 Comments
In 2021, the Galiano Community Food Program hosted our first Meet Your Maker event, which was held virtually. The most important theme to come out of the event was the desire for improved cooperation and communication, and so in support of that goal, in January of 2022, the Food Program hosted a 2nd annual Meet Your Maker, with a modified format: this time a series of events aimed at connecting Galiano growers with each other and with restaurants and grocery stores. There were three parts over two days:
Part 1 Growers Collaboration Wednesday Feb 2, 2022 1:00, Zoom Part 2 Presentations for Growers Wednesday Feb 2, 2022 2:00, Zoom Part 3 Tradeshow Meet & Greet Wednesday, Feb 14, 2-22, 3-5, South Hall
Below is detailed information about each event, feedback, and next steps. Use the arrows at the bottom of the document to browse through the report.
Meet Your Maker 2022 ReportBy Alison Colwell|2022-03-15T21:49:06-07:00April 17th, 2021|Categories: Food Program|0 Comments
This report for the CRD’s Community Economic Sustainability Commission reviews two recent local GCFP projects through a regional lens, and identifies which issues raised on Galiano might resonate on other Southern Gulf Islands, and also which might best lend themselves to being addressed at a regional level. The first project was a pair of surveys of Galiano growers and restaurants and grocery stores to better understand the impact of COVID-19 on Galiano’s food system. The second project was an event that was organized to address some of the needs that were identified via the Covid Impact surveys, called Meet Your Maker, which was an opportunity for Galiano farmers, fishers, foragers, markets, restaurants and grocery stores to come together, make connections, discover opportunities and find new partners. The report then makes recommendations for ways to apply what was learned throughout the region.
By Alison Colwell|2022-03-15T23:54:04-07:00April 17th, 2021|Categories: Food Program, Growing (Garlic Co-op, Greenhouse, Gleaning Project)|0 Comments
The Meet Your Maker event was held in January of 2021. It was an opportunity for Galiano farmers, fishers, foragers, markets, restaurants and grocery stores to come together, make connections, discover opportunities and find new partners. In attendance were 15 growers, 3 grocers, 3 farmers’ market reps and 9 restaurateurs. This report shares the outline of the event, gives an overview and highlights key takeaways, including next steps to address some of the issues raised.
By Alison Colwell|2022-03-15T23:54:12-07:00February 14th, 2021|Categories: Food Program, Workshops|0 Comments
January 27th, 2019
Residents gathered to share perogy stories, songs, and traditional recipes, and then shared in a feast. It was an immersive experience in Ukrainian culture and cuisine. We pinched, cooked and ate together as our workshop presenters shared stories and songs from this rich traditional culture.
By Galiano Club|2020-08-06T00:27:21-07:00July 6th, 2020|Categories: Club News, Food Program, School Projects|0 Comments
We are happy to announce that we’ve hired Tricia Sharpe as our new School Garden Coordintor. Tricia has been facilitating workshops and coordinating programs for youth since 2001.
She majored in Anthropology at SFU, and completed her minor in Education during a 2006 field school in Punjab, India. Her experience growing food and flowers has evolved over the years through many courses and workshops, including a Permaculture Design Certification, Linda Gilkeson’s Year Round Harvest course, and an internship at the Mason Street City Farm. For the last three years, Tricia and her partner have been working on intensive ecological restoration of 4.5 acres on Galiano; establishing fruit tree guilds and organic gardens for a small farm. Tricia says she’s “thrilled to be the new coordinator of the Galiano School Garden; combining her passions of experiential learning with youth and caring for plants, soil and pollinators!” While we’ll miss Patti Pringle and are so grateful she was able to steward the program through the last few months, we know the kids are in good hands with Tricia’s green thumbs.
Tricia Sharpe has been facilitating workshops and coordinating programs for youth since 2001. She majored in Anthropology at SFU, and completed her minor in Education during a 2006 field school in Punjab, India. Her experience growing food and flowers has evolved over the years through many courses and workshops, including a Permaculture Design Certification, Linda Gilkeson’s Year Round Harvest course, and an internship at the Mason Street City Farm. For the last three years, Tricia and her partner have been working on intensive ecological restoration of 4.5 acres; establishing fruit tree guilds and organic gardens for a small farm. Tricia is thrilled to be the new coordinator of the Galiano School Garden; combining her passions of experiential learning with youth and caring for plants, soil and pollinators!
By Emma Luna Davis|2022-03-20T21:09:11-07:00April 12th, 2020|Categories: Club News, Club Parks, Club Programs, Food Bank, Food Program, Frozen Meals|0 Comments
In response to the pandemic, the Food Program has adapted our regular programs. It’s clear that when it comes to food security, some people are more affected by the pandemic than others.
We are partnering with St. Margaret’s of Scotland church to run the Galiano Food Bank, which re-opened in February. There are a number of people on the island who rely on the Food Bank and the demand has increased during the pandemic as many community members are facing financial insecurity. We are very grateful for the swell of donations we’ve received from the community, including the CRD, and from the volunteers who have been doing grocery runs to make sure we have enough – thank you very much for your support. And a big thanks also to Daystar, the Corner Store and Galiano Trading for your support making sure we can bring in groceries.
To meet the needs of people who are self-isolating or in quarantine, and who are struggling to afford groceries, we have begun a new service in partnership with the Better at Home program, delivering over a dozen hampers of food each week. This program relies on over a dozen superstar volunteers who have stepped up to help out, cooking, driving, and doing outreach – thank you all!
As a result of both of these programs, we’re facing a pretty steep grocery bill each week, and we’ve lost the revenue of our Soup & Bread lunches, so again, we’re very grateful for the generous wave of donations from the community, as well as from the United Way.
We are exploring other avenues for financial support including announcements from the Federal Government about support for organizations and Food Banks.
If you’re able to contribute, we need your support to keep our programs going and feed vulnerable islanders.
By Alison Colwell|2020-07-01T18:54:51-07:00April 12th, 2020|Categories: Food Program, Nettlefest|0 Comments
by Alison Colwell
Right now, getting outside could offer some fresh air and needed distraction. Just remember your social distancing!
Foraging wild food is one of our most primal activities, up there with discovering who left those tracks in the sand and learning how to build a fire. And if you can tell the difference between kale and lettuce, you will be able to identify plants and mushrooms in the wild. Foraging can be as simple as picking blackberries at the edge of the road or hiking through Bluffs Park looking for mushrooms. The more we use wild spaces to explore and forage in, the more connections we develop to our foods and the place we call home.
Come spring, stinging nettles are among the first edible plants to burst from the ground in the Galiano, then miner’s lettuce, blackberries in the late summer and chanterelle mushrooms in the fall, foraging oysters from Retreat Cove in the winter. Food surrounds us on our small island, if we know where to look. Once I learned to tap maple trees, boiling down the sap, making enough syrup for one Sunday breakfast.
Not only are foraged plants tasty, free, fresh and a good way to connect you to the place we live, they can also be good for you. Stinging nettles are high in vitamin C and calcium. Food is a necessity and also the glue that binds our community together, one neighbour to the next. So get a good book, or better, go out with an experienced friend. We all need to learn, and in learning we can save both the food and the environment it lives in, and preserve the knowledge that teaches us what to eat: grand fir tea, sword fern roots, thistle stems, nori, salmonberry, Oregon grape, to start.
Picking plants should be done in moderation. It is good to leave a bit behind for birds, deer, and slugs to feed on. Sustainable harvesting is important to remember to prevent inadvertent over-picking. There may be a lot of a plant growing in one area, but this doesn’t mean that it is abundant everywhere. Compensate for what you harvest by giving back to the land, by spreading seeds, removing invasive species and reintroducing natives, all while minimizing your footprint to maintain the health of the ecosystem. And never ever take more than you can use.
(At time of printing, we’re expecting to postpone the potluck and cooking class portions of Nettlefest for this year. Stay tuned to our newsletter for more information.)
By Alison Colwell|2022-03-20T21:08:12-07:00February 20th, 2020|Categories: Food Bank, Food Program|0 Comments
(Please no dented cans or expired food.)
