You can sprout your pulses!
Go backcountry hiking with this meal
How do you deseed a pomegranate?
Cut in half, give a good many whacks
A delicious September potluck
Vania shares what coffee is
First you measure out your beans
This batch was too coarse
Corn & beets, topped with nasturtium
A few zero-waste benefits
June: Herbal Vinegar + Oil
Amelie's strawberry/basil lemonade!
Welcome to The Food Connection
Another beautiful potluck
30 old and new friends gathering
Pork, squash and Asian greens
Lebanese cookbooks and flag
Majid our great workshop leader
Having fun with folks of all ages
Collaboration = community!
Authentic humus: more tahini!
Turkey tails and other treasures
Yay The Food Connection!!
March: Community Growing Social
February: Indonesian Cooking
Great spread of food and friends!
As usual people outdo themselves
Indonesian lontong (rice cake snack)
Emil & Idris share cooking tips
Idris warns the sambal is HOT!
Time to put the teens to work!
Everyone helps out, of course
January: Emergency Preparedness
Disaster simulation: no lights!
Almost a romantic yoga studio vibe
We kept the potluck healthy at least
Don't expect this in a real disaster
Serving and eating in half-light
Sitting on sleeping bags & blankets
Lots of laughter in the dark!
November: International Holiday Feast
Edible festive decorations!
Friends are welcomed with hot cocoa
Food Feast: Cheese cookies,
Edwin's Bacalao tuna dish,
Jesse & Brett's festive barley salad
Patrick's yummy cheese biscuits,
Delicious slow-cooked and fresh food
Sharon's slow cooked lentil soup
Main feature: pulled pork
Create your own slow cooker recipe!
66 lbs of grapes to work with
A lot of sugar to work with too!
The big immersion blender comes out!
Blending the grape seeds & skin
Immersing ourselves in grapes (haha)
We begin with a mocktail bar!
Ken adds apple bitters to the drink
Ginger beer, bitters, lemon, mint!
The Food Connection bar :)
Gloria's polenta potluck dish
Nicola's broccoli hazelnut salad
Tom leads with his bitters workshop
July: Creative Kitchen Challenge
Get ready for the Kitchen Challenge!
Meghan presents her Kitchen Rules
Friends begin to arrive (with hugs)
Eyeing the pantry goodies
Revealing the 3 secret ingredients!
Squash, onion and black beans
Head Chef Bridget gets an apron
Ayira & Nancy grab pantry items
The room erupts in chopping chaos
Photos by Jenny van Enckevort
Great turnout for veggie burgers!
Meghan's delish squash noodles
Whitewater Burgers to taste
Cute little veggie slider
Now it's time to make some together
Photos by Jenny van Enckevort
Whole roasted chickens, ready to go!
Andrew starts by talking soup stock
Handling carcasses like nobody's biz
Friends start trussing left & right
Awesome skills being learned
Alison's Gluten-free Bread
Matt's olive no-knead bread
L-R Gluts-free, Danish rye, No Knead
These ladies are excited for bread!
Photos by Johnny Liu & Jenny van Enckevort
Sample of looseleaf contributions
Another delicious potluck
Show + Tea: Sharing what we brought
Preparing ingredients for brewing
Chocolate mint, vanilla, orange peel
Fun & easy experimentation!
Perfect way to spend a rainy evening
Photos by Shirley Soo & Katherine Allen
February: Japanese Home Cooking
Four cooks in the kitchen
Laughter's the best medicine
Megan & Kevin from Hua Foundation
Local pork from Windsor Meat
Easy filling: cabbage, onion, pork
Make sure it's all finely chopped
Starting the last event of the year!
Another successful potluck
Jenny gets down to business: pickles
Prepping veg for pickled antipasto
Let's get this in the oven
Another amazing face captured
Part 1: Community Food Dialogue
What makes a healthy food community?
Input for Mt Pleasant food map
Part II: Amazing potluck!
Part III: Kimchi Workshop!
Jennifer shows red pepper powder
September: Harvest Feast!
Our new tablecloth finished in time!
Best way to celebrate the harvest!
Grabbing ingredients for stations
Everyone gets busy with chopping
Fresh local lemon cucumber!
Many flavor combos at the Salad Bar
Another spectacular bounty!
Cassie & Sarah of Hives For Humanity
Sharing the world of bees with us
Brushing bees off to harvest honey
Overview of the herbal world
Mix of homemade herbal products
A gorgeous & informational handout
Embarking on our tour outside MPNH
Intros in a hot and steamy room
Nil shares Istanbul cooking with us
Looking stylish while cutting onions
An easy recipe to prepare at home
Mixing bulgur and tomato pastes
Kisir (spin on tabouleh salad)
Edwin teaching us salsa basics
Time to roll up our sleeves!
Serrano peppers for Salsa Verde
Can't be a cilantro hater with salsa
Gili adding salt to the concoction
Shaunette using the blender bot
Big shwack of salsa verde!
Free gardening magazines!
Check out those tomato plants
Assembling our ingredients
Playing with food - what we do best
February: Gluten-Free Desserts
© Photos courtesy of Johnny Liu
Sondi & Tami talk gluten-free vegan
Chocolate avocado pudding first up!
Adding coconut milk to pudding
And decorated with coconut!
Giving the truffles a try
Aaron talks about the easy process
All you need is 20 min. of patience
Prepping savory & sweet toppings
Making cashew cheese: dead easy
Just throw it all into a blender
Athenaise warns us about lye
Adding palm & coconut oil
The mixture simmers to 160 degrees
Soap is a very measured process
Waiting for the perfect temp
Big donation from Whole Foods!
Jenny starts with applesauce basics
Apples, vinegar, sugar, spices....
Demo migrates to the kitchen
Now the manual labor starts
Trying different ways of straining
Friends arrive and start prepping
Layout of our potluck toppings
Overnight dough & battle equipment
Showing everyone a new dance
Chef Ken begins his cooking demo
2 different masters & rolling styles
Alison talks buckwheat crust
Buckwheat crust ingredients
All four finished condiments!
Grab your flavours, blend
Blend again with flavours, pour
Choco hazelnut milk, here we come
The first community potluck!
Fermenting together is much more fun