Look who turned 5!
A Recipe For Change Event
Last year I was very fortunate to be invited to attend ‘Recipe for Change‘ and felt extremely honoured to be invited to return again this year. This annual event, held at the St. Lawrence Market north building , is a community filled celebration of food with a distinct purpose that supports Food Literacy education & FoodShare’s innovative and timely work in schools.
A staunch supporter of Food Literacy is Sang Kim of the newly opened Wind Up Bird Cafe who got a chance to promote his restaurant’s contribution to #RecipeforChange this year on Breakfast Television the morning of the event. See the interview here.(via @BTtoronto) Below is the dish and its creator Chef Yumiko Kobayashi.
Foodshare believes the following:”How children eat when they’re young lays the foundation for life-long patterns, but integrated good food education is not the norm in Ontario schools. Students are not regularly provided the tools to make healthy decisions to sustain themselves, nor are they taught how to garden, cook a healthy meal, compost or understand where their food comes from on an ongoing basis.”
“Childhood obesity and diabetes are global pandemics and, in Ontario, major health risks. Barring electives, and a few sporadic science or health lessons, healthy eating, hands-on Food Literacy skills and physical activity are not as regularly integrated into the school day as they should be.” – taken from “Why Recipe for Change”
This year brought together some of Toronto’s all-star chefs for a night of culinary delights with complimenting beverage selections from local vendors:
The collection of Chefs will ensure that there is great, amazing food for all guests so that even vegetarians, vegans, and those with other food considerations are accommodated.
The tasty evening at #RecipeforChange is composed of small plates allowing each chef to present their own creative vision, surprising us with their combining of foods and flavours.
Having chefs were on hand to personally prepare, plate, and serve their food, be available to discuss their inspiration with us gave us the rare chance to get up close and personal as a guest with some of the city’s prominent culinary minds – a rare treat for many and for me a chance to say hello to many of my culinary friends and personal chef inspirations.
Everything that Foodshare Toronto does is centered on the power of food to connect, to inspire and to ultimately transform. Their work is so impactful because of this important and sometimes neglected act of sharing. The power of caring and sharing truly does work and their work clearly shows that every little bit counts.
Supporting FoodShare is easy, and you can be part of its impacts and help it grow and grow. Easy ways to show your support can be found here.
I truly love the opportunity to mingle and chat with the chefs, the beverage partners and many of my writing colleagues, dear foodie friends and general public who are in awe of each culinary expedition from table to table. There are also all the amazing things that FoodShare has been able to do and will do for Food Literacy and creating a healthier future for our future generations.
The opportunity to taste bites from over 30 Chefs, 20 VQA wines, 6 local beers, and so much more, the event was an amazing value for attendees and a wonderful opportunity to support FoodShare’s work to create a healthy future.
My Love Affair with Walter – A F&B Romance
It started off with a teasing photo on someone’s Facebook page, which lead to some tasty shots on another’s Instagram feed and then he was staring me down on a friends counter top. Next I knew there was an introduction, the anticipation and well, the rest as they say, is history…Are your cheeks burning yet? This is no 50 Shades of Grey storyline…it’s a love affair with Walter – Walter All-Natural Craft Caesar Mix that is.
Over the years I’ve always had a few go-to drinks that I use if ever in doubt traveling and a Caesar has usually been in the mix with a good Dirty Martini or Sidecar – the kind of drinks that usually one can make at any standard bar. But as I and my healthy minded community have realized over the years, the standard mix for Caesars is just kind of , well full of a lot of junk like MSG (gives me blinding headaches), artificial colours & flavours and usually a High-fructose Corn Syrup which really is wrong on so many levels for our bodies. This is why I was so excited to be able to try Walter Caesar Mix – so much better and so tasty!
Let’s break down the “Walter Difference”
- · 100% All-Natural Ingredients
- · NO MSG
- · NO Artificial Colours or Flavours
- · No High Fructose Corn Syrup
- · Made in Small Batch Production
- · Bottled in Premium Glass Bottles
- · Comes in 2 Flavours – Well Spiced or Mildly Spiced
- · It’s CANADIAN and launched by two fellow Vancouverites
All of these things honestly make an awesomely better tasting Caesar or straight up on its own if you like your tomato juice to have some zest and body!
I played around with the flavour and made up one heck of a tasty bevvie for myself on one of our now many snowy nights and this is what I came up with.
A good amount of Walter Well Spiced, some lime juice, some premium vodka, some tasty garnishes (home-made Daikon pickles, bacon, and cucumber – my own snacky topper). The perfect blend of seasoning for me in the Well Spiced and on other days I most likely would add in even more heat.
Currently you can find Walter at select BC and Ontario grocers, specialty food and gift shops, select restaurants and bars. For their complete, up-to-date list, visit their website at www.waltercaesar.com/find-us
I’m looking forward to my second hot date with Walter’s alter ego – Walter Mildly Spiced – just the right speed for a long week, snowed in on the proverbial “Hump” Day. Now just to sort out the tasty garnishes or perhaps think up some alternative recipes to use this amazing new all natural product in to further extend the tasty goodness of Walter.
Go out and get some soon – it’s now a regular in my house for sure!
Much foodie love,
This is a personal blog. All content is based on my opinions and experiences. I received Walter Products and Product Information from Walter All Natural Craft Caesar Mix to review.
Deborah Peniuk Freelance Writer. Dream Travel Maker. Health &Wellness Retreat Specialist and Master Planner of Culinary Adventures and Escapes. Enjoys Wine+Food+Travel+Music+Yoga+Good Humans
“Sustainable Food Systems for Food Security and Nutrition” will be the focus of World Food Day in 2013.
The official World Food Day theme – announced at the start of every year by the Food and Agriculture Organization of the United Nations (FAO) – gives focus to World Food Day observances and helps increase understanding of problems and solutions in the drive to end hunger.
About World Food Day
The Food and Agriculture Organization of the United Nations marks World Food Day each year on the 16th of October, the day on which the Organization was founded in 1945.
The objectives of World Food Day are to:
- encourage attention to agricultural food production and to stimulate national, bilateral, multilateral and non-governmental efforts to this end;
- encourage economic and technical cooperation among developing countries;
- encourage the participation of rural people, particularly women and the least privileged categories, in decisions and activities influencing their living conditions;
- heighten public awareness of the problem of hunger in the world;
- promote the transfer of technologies to the developing world; and
- strengthen international and national solidarity in the struggle against hunger, malnutrition and poverty and draw attention to achievements in food and agricultural development.
“A Vietnamese Recipe for a Food System that Works.
What is a sustainable food system? One Vietnamese model harnesses tradition and bolsters that with technology and the right policy mix: ‘V-A-C’ farming. It’s a no-waste system integrating fish farming, raising livestock and growing fruit and vegetables, all on the same farm. It has assured sufficient, healthy food to Viet Nam’s rural farmers — about half the population — while generating income and feeding the growing cities. In V-A-C, livestock can even power the lights.”
“Do your part to Engage, Empower and Inspire everyone to make a difference in the world”
A busy schedule and lots of travel put my writing on standby for a while but I had to make sure I got this tasty article up and readable to share!
Back on February 28th, Toronto’s historic St. Lawrence Market looked like a stage set for a culinary celebration! The event – Toronto’s Annual Event – Recipe For Change
I timed my arrival to the North Market Building for the 6pm door opening and before I could reach the inner sanctum of the market building, I experienced a taste-bud explosion by way of an amazing Smoked Duck Tostada by @FidelGastros – Matt Basile, star of “Rebel Without A Kitchen”.
The evenings’ event was a market done in complete transformation! This building is generally left to those farmers and craftspeople selling their edible bounty to the public of fresh fruit, eggs, vegetables, cheeses and many other tasty little bits of flavour. That night the team at FoodShare designed a map through a garden of flavor overload put forth by those who rise to the top, sometimes are seldom seen by the general public, and have a deep love for their craft, for their annual Recipe for Change fundraising event.
Over the course of the next few hours, with fork, napkin and wineglass in pocket, the room filled to capacity with over 400 Toronto eager food fans supporting such a good cause and sampling culinary delights from over 30 chefs and students, 8 wineries from Niagara and Prince Edward County, and a few breweries as well. I eagerly sipped, nibbled and photographed as many tasty tidbits as I could. This year’s FoodShare event was presented by GE Cafe Appliances and students from both the Bendale Business and Technical Institute and Eastdale Collegiate presented some tasty offerings that they cooked in their culinary programs that are in collaboration with FoodShare.
Some of my most memorable bites were: Brisket Steamed Buns from Momofuku Toronto, Yakitori Bar/Seoul Food’s vegetarian Bibimbap, Torito Tapas & Monforte Dairy’s collab of Dates stuffed with Toscano Cheese, Orrechiette with White Pork Shoulder Ragu by Ascari Enoteca, Savoury Bread Puddings by the George Brown Chef School, and the Luscious Beet Root Chocolate Brownies from Pimenton.
It was a joy to see that Toronto’s culinary community spotlights the collaborative efforts for such an amazingly good cause. It was fun night to be out and about as many enthusiastic chefs served their very best and I had a chance to catch up with some of my favourite restauranteurs, chefs, bloggers and food writers. From the culinary schools to top chefs, breweries, wineries and to my love…the Detour Espresso Bar, Recipe for Change certainly gave those of us in attendance, an honest testimony to the talented and creative culinary industry in this city I now call home.
Food Share empowers and enables Ontario children to identify what good food is, where it comes from, not only teaching them that healthy food also tastes great, but educating and helping them learn to choose it for themselves. The organization is leading the challenge to create a healthier future for our children by working with students from JK to Grade 12 ,parents and educators to ensure that good food education is an included part of the Ontario curriculum and make Food Literacy a requirement for graduation. Children across Ontario are being taught how to plant, tend, harvest, prep ,cook and compost – something I took for granted growing up when I was a child, having a family involved in food and backyard farming.
This year’s event also marked the launch of FoodShare’s first cookbook – “share:Delicious Dishes from Foodshare and Friends” which showcases affordable, healthy, and culturally-diverse cooking that is a joy for the palate and the eye. Just $24.95 + HST at your favourite bookstore or available on www.foodshare.net
“A delight for the palate and for the eye, share showcases the joy of healthy, affordable culturally-diverse cooking and highlights the power of good food to bring people together. Celebrate home-cooked meals with Adrienne De Francesco and Marion Kane as they guide you through recipes that are thoughtfully selected, carefully tested and thoroughly delicious. Feast on contributions from FoodShare’s chefs, staff, volunteers and program participants, along with local celebrities who all share their favourite recipes in this beautiful full-colour cookbook.”
Take time to support the Foodshare community on any level ! I came with to Recipe for Change with an appetite on full tilt mody, ready to be amazed and flavour – challenged by the 30 chefs works in food and I left satiated with an even better appreciation of the chefs I know and new wonder from all the ones I met for the first time and what the Culinary Culture of Ontario truly has to offer. A delish food adventure experience that I would highly recommend all of you look out for next year and make certain you have tickets as soon as you can.
For the past while I have been very MIA online…feeling like a little blip just bumping along in admiration of so many others but lost on my purpose and intent that I started writing this blog with.
Before I connected with my purpose and learned to look within, I remember many of my days being punctuated with an intense longing.
A missing sense of magic and unconditional joy in my life.
The feeling was especially strong in moments of unwanted stress…
When I did any kind of soul-sapping task, it left me thinking, “what am I doing with my life?”
The feeling left me drained. Momentarily disillusioned. Unable to function as creatively, intuitively or energetically as I knew I could or should.
I’ll go out on a limb and say you know this feeling I’m talking about.
I took some time and now I am re-energized. TBEX is happening this week and I know I am planning on being such a giant sponge as I prepare this blog to become what it was meant to be.
Over the coming weeks you will see a few changes, contests and definitely more from me and some amazing guest bloggers who will share with you their knowledge, experiences and photography.
I hope that you will join me on this new journey as TravelciousDee v.2.0 takes flight on her new magic carpet ride!
Some great tunes to remind you of the “magic” –
Deborah Peniuk aka TraveliciousDee
– Zig Ziglar
Being a travel counsellor for many years working for others and now for myself has given me opportunity to create amazing travel dreams into reality for others and allowed me to explore this wonderful planet on my own as well. So many of us in the travel industry do this everyday with our service, our blogs, our insight and our love of travel and of life! So give it a try and help others…you might just be amazed by the return of investment!
Chai Hot Toddy
Boil 2 – 3 cups of water with 1 Cinnamon Stick. (Break it up before putting into the water to release more of the oils and flavour.)
Remove from the heat and add 2 Chai Tea Bags and 1 Orange Pekoe Tea Bag.
Let steep for 5 minutes.
Remove the Cinnamon Stick and Tea Bags.
Add the juice of 2 oranges and 1 Tablespoon of Honey or other Sweetner to your preference.
Divide the Tea Mixture amongst 4 mugs and top each one off with at least 1 Tablespoon of Dark Rum.
Garnish with Cinnamon Sticks and Orange Rind Twists or slices.
Serves 4 ( or two if you are using your large coffee/tea traveller mugs)
Enjoy – Stay Safe and Warm!