Schell: How finest local foods get to our tables

The Cookbook Speaker Series is a chance to meet the passionate local, sustainable food producers, farmers and chefs.

Together with the Rotary Centre for the Arts, I am thrilled to be a part of offering an amazing speakers series leading up to the Rotary Centre for the Art’s annual WAM! event on June 15.

The event is being themed around my cookbook—The Butcher, The Baker, The Wine & Cheese Maker—and together we want to offer the community a chance to learn more about the amazing people who are featured in the book.

The RCA is describing the talks as: “The Cookbook Speaker Series—an adventure for the foodie in all of us!”

This is a chance to meet the passionate local, sustainable food producers, farmers and chefs from across our valley who grow and create our food.

A renaissance has been happening here, and with the farm-to-table philosophy back in place, people are interested in the people who are creating their food.  They want to see the face of the farmer who dedicates his/her life to saving our planet from destroying itself through pollution and chemicals and destroying our food through GMOs.

Many of our local chefs work closely with these farmers and artisans helping to create the healthy, real food that we are able to produce here.  It is truly a celebration of good living and something that we should all be acutely aware of to support the future of our families here on this good soil.

 

Three Evenings of

Delicious Conversations

 

 

 

Farmers: Growing our Food Monday May 27 at 5:30 p.m. $15

These folks all share a common interest in understanding where our food comes from, how it is produced and developing a meaningful relationship with the food we eat.

John Alcock, Sunshine Farm—certified organic farmer & seed saver

Sara Harker, Harkers Organics—sustainable organic food and family farming

Helen Kennedy, Arlos Honey—beekeeper and all natural, award winning honey producer

Phil Johnson, emcee.

Urban Fare in house lobby to showcase and sample their delicious specialty cheeses.

Champions: Protecting our Food Monday June 3 at 5:30 p.m. $15

These champions and their ethical farming/fishing practices are contributing to preserving the health of our earth, oceans and people.

Richard Yntema, North Okanagan Game Meats—Animal champion; Happy animals equals healthy meat

Jon Crofts, Codfathers Seafood Market—Ocean champion: Sustainable harvesting of seafood and fisheries

Curtis Stone, Green City Acres—Urban/organic food champion: Urban farming/edible landscaping

Jessica Samuels, emcee

Special tastings from Codfathers Seafood Market.

Chefs: Creating our Food Monday June 10 at 5:30 p.m. $15

A taste education based on the reawakening and training of the senses and the study of food from land to table.

Geoffrey Couper, Okanagan College—chef instructor

Monika Walker, Okanagan Grocery Artisan Breads—baker

Aman Dosanj, Poppadoms Taste India! Restaurant—localizing an ethnic menu.

Andy and TJ, emcees

Knife Wear Inc., Canada’s best culinary knife store, showcasing knife skills.

Tickets are available from SelectYourTickets.com or by calling 250-717-5304.

FarmGate Foundation:

A portion of the proceeds from the sales of The Butcher, The Baker, The Wine & Cheese Maker—An Okanagan Cookbook, and the Cookbook Conversation Series will be donated to the newly created FarmGate Foundation.

These funds will be the seed money to launch this latest initiative in cooperation with the Okanagan Chefs Association.

The FarmGate Foundation is focused towards feeding our future with community gardens, an initiative for growing food for donation to needy organizations, educational opportunities, cooking demonstrations and building the relationships of the farmers, the community and the land.

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