Food Program
The Galiano Community Food Program works to build community and food security on our small island. We hold community potlucks, weekly Soup and Bread lunches and monthly Games Nights, plus organize Gleaning, Frozen Meals for Seniors, a Garlic Coop, Cheese Club, Workshops, School Garden Programs and much more.
Club Parks & Programs
The Galiano Club owns and maintains the South Community Hall, as well as over 830 acres of parkland on Galiano Island, British Columbia, Canada including Bluffs Park, Mount Galiano and the Community Forest. The Club runs the Community Food Program, is the home of the Galiano Players Theatre, hosts the Annual Blackberry Festival and Christmas Market. The Galiano Club was founded in 1924.
Community Hall
The Hall is a hub of the Galiano community and many of our local events are held there on an ongoing basis. It is also a favourite place for concerts, dances, weddings, plays, exhibitions, lectures, etc. The kitchen has convection ovens, industrial sinks, counters and cupboards and all manner of conveniences, and we’re quite proud of it.
Community Hall
The Hall is a hub of the Galiano community and many of our local events are held there on an ongoing basis. It is also a favourite place for concerts, dances, weddings, plays, exhibitions, lectures, etc. The kitchen has convection ovens, industrial sinks, counters and cupboards and all manner of conveniences, and we’re quite proud of it.
Club Parks & Programs
The Galiano Club owns and maintains the South Community Hall, as well as over 830 acres of parkland on Galiano Island, British Columbia, Canada including Bluffs Park, Mount Galiano and the Community Forest. The Club runs the Community Food Program, is the home of the Galiano Players Theatre, hosts the Annual Blackberry Festival and Christmas Market. The Galiano Club was founded in 1924.
Food Program
The Galiano Community Food Program works to build community and food security on our small island. We hold community potlucks, weekly Soup and Bread lunches and monthly Games Nights, plus organize Gleaning, Frozen Meals for Seniors, a Garlic Coop, Cheese Club, Workshops, School Garden Programs and much more.
Latest Blog Posts
Foraging Friday and a Pea Lesson
Hi everyone,
Things are really getting exciting and I feel like I’m bursting at the seams so thought I’d share some images with you all about the goings on.
This pic is Dora and Gemma “dipping and frying”. This was on the first Foraging Friday where we had 6 seniors, 3 parents and 13 kids. Who knew how tasty maple blossom fritters could be?
The foraging and cooking was easy with this group who is really starting to get the hang of THINGS FOOD. The day also included a visit to Rose’s pond, daffodil picking, […]
The Food Forever Cook Book Group is Up and Running!
Our first meeting as a group was April 15. There are now 15 of us, elders and students, and our main goal is to produce a cook book filled with recipes and stories from Galiano.
With Kenna Fair facilitating, we set up a plan to have the book ready for printing by our deadline – September 2009. Because the cook book will be based on the seasons, we decided to organize ourselves into four research groups of Spring, Summer, Winter and Fall so we can focus on gathering seasonal materials such as photos, art work, recipes and of course, the stories.
The […]
Linda Gilkeson: Winter Gardening, Winter Eating too!
The Galiano Food Program hosted a community kitchen and presentation on “Year ‘Round Harvesting” by author, researcher, and “seasoned” green-thumb Linda Gilkeson.
Linda, who grows 99% of her yearly vegetables (and the majority of fruit as well!), was sharing all sorts of ‘secrets’ in hopes of spreading the word that we can nurture our own fresh veggies all year ’round.
There was a solid turnout of over forty-odd folks (and some were ‘odd’ to be sure), there to learn some tips and tricks on growing winter food in the Pacific Northwest.
Early spring, it turns out, is remarkably productive in our area. […]
Recipes from Nettlefest 2008
These recipes are from Nettlefest 2008, a celebration by the Galiano Community Food Program.
WILD NETTLE AND POTATO SOUP – Serves 8.
4 tablespoons olive oil, 2 cups chopped onions, 2 pounds Yukon Gold potatoes,peeled, cut into 1-inch pieces, 8 cups (or more) water, 2 bay leaves, 1/2teaspoon dried crushed red pepper, 4 garlic cloves, minced, 15 oz. (300g) fresh nettle leaves, stems trimmed (use gloves!), Sour cream and chopped parsley for garnish.
-Heat 4 tablespoons oil in heavy large pot over medium heat.Add onions and saute until tender and golden, about 8 minutes. Add potatoes; saute 3 minutes. Add garlic and saute […]