KITCHEN KREATIONS
Kate Kristiansen
A Spoonful of Love EMC Lifestyle - Sustainable food. Food Security. These are topics that even in a rich and bountiful country such as ours are still a growing concern. Recently in Ontario, Local Food bill 130 has been reinvigorated to support the purchasing and growing of local food to assist with food access for everyone. Here locally, the non-profit organization Loving Spoonful works to enhance access to healthy food through a variety of innovative programs. “Our purpose is to enhance access to fresh food in ways that are empowering, environmentally sustainable and inclusive – we do this in a variety of ways through education, maintenance of gardens and food reclamation,” Said Mara Shaw, executive director of Loving Spoonful. What is food security? The World Health Organization defines it as “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. Commonly, the concept of food security is defined as including both physical and economic access to food
that meets people’s dietary needs as well as their food preferences. A recent KFL&A Public Health study suggests there is a lack of food skill and more education is required to teach basic food preparation, storage and growing skills. Loving Spoonful is delivering just that through insightful workshops such as: Gardening 101, Heirloom Seed Harvesting and Food Preservation. In March “Guilty Pleasures” was held at Olivea restaurant and supported by eight of Kingston’s top chefs, Clark Day, Stev George, Paul Miller, Derek Macgregor, John Saunders, Jay Legere, Meaghan Harris and Wendy Whitall. Guests enjoyed a sinful delight prepared by these chefs made out of their favorite items to eat post shift. Everything from delectable chips and dip, fried bologna and oyster Rockefeller to crème eggs. The event raised awareness and funds for the Loving Spoonful organization. In addition to workshops, Loving Spoonful also assists with the promotion, maintenance and distribution of fresh food from 23 Kingston’s community gardens. “We have 10 gardens with allotments, and a number of other COACH & TOURS gardens we convene.” Said Mara The School GROW programs have five school gardens where grade 5 students plant, maintain and then harvest the food in the fall. Big Band Legends - Wednesday, June 19/13 It teaches them Casa Loma & Redpath Waterfront Festival about the imporThursday, June 20/13 tance of nutrients African Lion Safari - Wednesday, July 10/13 in fresh food, gets South Simcoe Railway - Monday, July 15/13 them involved and
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This delicious granola recipe costs .25 cents a bar - enjoy! Ingredients: 1⁄4 cup butter or peanut butter 1⁄4 cup honey or molasses 1 cup rolled oats or puffed rice 1/3 cup whole wheat flour 1⁄4 tsp. baking soda 1⁄4 tsp. vanilla 1⁄4 tsp. salt 1⁄4 cup raisins, dates, cranberries or other dried fruits • 1⁄4 cup sunflower seeds, chopped almonds or other nuts/seeds • Optional: 1⁄4 cup coconut • • • • • • • •
Directions: • Preheat oven to 375 degrees • Lightly butter a 4x8-inch pan.
• In a large mixing bowl combine butter and honey first, then add all ingredients except add-ins. • Beat hard until combined. Stir in add-ins. • If the mixture is wet and not clumpy, add another 1/3-cup flour. • Press mixture into pan — really jam it in there so your bars don’t fall apart. The thinner the bars the faster they will bake (You can use your hands!) • Bake for 20 minutes until golden brown on the edges. Let cool for at least 10 minutes before cutting into bars. Allow bars to cool completely in pan before removing and serving. Makes 5 bars, 3”x1” or 50g. If you know of a restaurant or a recipe you would like me to try please email me at ladydinesalot@ gmail.com, follow my blog at ladydinesalot.com or on facebook.
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Make Your Own Granola Bars (recipe provided by Loving Spoonful)
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teaches them this added skill. The “Grow a Row” campaign has just kicked off and runs till October – it’s a good time to donate some of your own harvest to help those in need. Volunteers deliver it directly to shelters, hot meal programs, pantries and dropin centres across Kingston. The overall goal is to receive over 6,200 pounds of fresh food donations. “Grow A Row is a great way to give back. We collect your healthy fresh food and then deliver it to community meal programs,” said Shaw. “And, keep in mind that every tomato donated is used in the community which you live.” Drop off locations are as follows: Kingston Public Market Tuesday & Thursday, 2:30 - 4:40 p.m.; Saturday, 11 a.m. - 4:30 p.m. Memorial Centre Farmers Market Sunday, Noon-2 p.m. Sydenham Street United Church, 82 Sydenham St. Monday, Tuesday, Wedneday & Friday, 9 a.m. – Noon & 7 – 8:30 p.m. North: Kingston Standard Church – 1185 Sunnyside at Sydenham Rd. Wedneday & Friday, 10 a.m – noon East: St. Marks Anglican Church - 268 Main St., Barriefield Village Tuesday, 3-4:40 p.m. West: St. Paul the Apostle Church – 11 Taylor Kidd Blvd. Tuesday, 9 a.m. – Noon Since 2008, more than 95,000 pounds of fresh, healthy food has been collected and distributed by Loving Spoonful. Why not set aside some time to volunteer in the gardens, on a committee, in the kitchen, financially or by delivering food. For more information about Loving Spoonful community programs visit www.lovingspoonful.org or email info@lovingspoonful.org, Telephone: 613-546-4291 ext. 1871.
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The Frontenac EMC - Thursday, June 13, 2013