Cooking Up Community - Healthy Arts for Seniors 2024 by Scarborough Arts

SCARBOROUGH ARTS | HEALTHY ARTS FOR SENIORS | MARIAM MAGSI

COOKING UP COMMUNITY!

HEALTHY ARTS FOR SENIORS

Cooking Up Community!

This unique cultural book represents a collaborative effort across generations, involving senior participants, their family members, and program facilitators from the Cooking Up Community! program.

Cooking Up Community! is a heartfelt dedication to our mothers, aunties, grandmothers, departed family members, our elders, our ancestors, all who have passed us by, and all who will come long after we are gone from this world.

HEALTHY ARTS FOR SENIORS

COOKING UP COMMUNITY!

No part of this book may be reproduced, downloaded, or used in any other form or by any electronic or mechanical means without the prior written permission of the publisher.

Books may be purchased by contacting the publisher: ScarboroughArts, by emailing: hello@scarborougharts.com

ISBN: 978-1-9992909-4-8

Writer,Compiler,andEditor:Mariam Magsi

Frontcoverimage:Chrysalis

InteriorLayout:Chrysalis

Published by Scarborough Arts

1859 Kingston Road, Scarborough, ON M1N 1T3 www.scarborougharts.com

Charitable # 1326 89704 RR0001

This book project was made possible by the generous support of the Government of Canada’s New Horizons for Seniors Program, The City of Toronto, Delta Downsview Bingo & Gaming, and The Ontario Arts Council.

A public digital archive featuring annual programs conducted by Healthy Arts for Seniors is currently being hosted on our community blog: cookingupcommunity.tumblr.com.

This blog is open for public access and is managed by Program Leader, Mariam Magsi who can be reached at: healthyartsforseniors@scarborougharts.com

MEET THE TEAM

Executive Director

Derek Spooner

Program Coordinator

Faith Rajasingham

Program Manager

Emily Peltier

Program Moderator

Tomée Tzatzanis

Program Leader

Mariam Magsi

Guest Facilitators

Sheniz Janmohamed

Madura Siva-Nandakumar

Ann Marie Leon

MEET OUR PARTICIPANTS

AnnMarieLeon

EbruWinegard

IreneLaw

ConsideringtheongoingimpactofCOVID-19on immunocompromisedandseniorcommunities,theCooking UpCommunity!programwasconductedinahybridformat.

Virtualgatheringswereprioritized,withalimitednumberof in-personsessions.Thisformatwasimplementedtoprioritize thesafetyofallparticipants,workshopfacilitatorsandtheir familymembers.

An intergenerational, virtual gathering. Left to right: Scarborough Arts Support Team: Tomée Tzatzanis, Program Leader: Mariam Magsi, Senior Workshop Participants: Wendy, Ann Marie, Irene, Ebru, Zeni, Lisa, Josephine and Lubna

Note to the Reader

Dear Reader,

In the tapestry of time, where stories unfold, Elders stand as beacons, their wisdom is pure gold. They are the keepers of traditions, and stories untold,

Guiding the young ones as our futures unfold.

Hands that have weathered storms and sun, Hold the keys to life’s truths, one by one. They are the heartbeat of history, a living page, Connecting the young to a bygone age.

Vital threads in the fabric of life's grand design, Mothers, Aunties and Grandmothers, forever shining.

Within an intergenerational embrace we seek, A wealth of insight, forging a legacy unique.

PROGRAM LEADER, COOKING UP COMMUNITY! MariamMagsi

Reader’s Workbook

Can you recall a prominent elder in your life who shared valuable wisdom and guidance with you? Was this elder a family member, a neighbour, a friend or a total stranger? If yes, you are invited to please share their identity and highlight the most memorable aspects of your interactions with them in the space below.

p g y p p g the bonds between generations. Lubna shared the heartwarming story of how her mother gifted her the name Lubna, which means made out of milk. Names, it became clear, were windows into the rich tapestry of these participants' lives.

After our introduction, participants unveiled treasured photographs that truly deepened the sense of connection amongst this diverse group. These snapshots offered intimate glimpses into their family lives, unveiling the love and bonds that transcended time and distance. One participant shared a poignant collage created just before her father's passing, while another proudly displayed a photograph of their family's first grandson.

Gardening with my Khala (maternal aunt) in Scarborough

Left: Aromatic flowers from a basil plant, the seeds of which migrated to Scarborough from my Ammi’s garden in my birth city of Karachi Right: Freshly grown, delicious pink and yellow baby potatoes Images © Mariam Magsi, Cooking Up Community!, 2024

Welcome, dear readers! Firstly, I would like to express my sincerest and heartfelt gratitude to Scarborough Arts for inviting me back to lead the Cooking Up Community! workshop series under the Healthy Arts for Seniors Program. Our last workshop series Cooking Up Feminism! was a roaring success, culminating in a collaborative and interactive book that can be purchased via the Scarborough Arts website (www.scarborougharts.com). All of the sales proceeds from Cooking Up Feminism! have been directed right back into Scarborough Arts programming, and we intend to do the same with Cooking Up Community!

Despite the challenges posed by a global pandemic, the spirit of togetherness and cultural celebration continues to thrive through the Cooking Up Community! workshop program. In particular, our very first virtual session of this incredible program brought together BIPOC seniors from international and local backgrounds for an unforgettable introductory experience.

These images became a gateway to discussions about cultural rituals and traditions, illustrating how family milestones and memories can be lovingly preserved in the photographic archives of our lives.

The importance of programs like Healthy Arts for Seniors cannot be overstated. Even as the world slowly returns to a semblance of normalcy, the pandemic continues to cast its long shadow over seniors, immunocompromised communities, and those homebound caring for aging family members. Workshops such as CookingUpCommunity! can provide a regular respite of connection and creativity that transcends physical boundaries through inclusive educational practice.

Through this program, new friendships have blossomed, creative skills are flourishing, and unseen migrant stories are being celebrated, visibilized and honoured. These stories, like the threads of a carpet, weave together to form the fabric of society in what is today known as Canada, a testament to the resilience and strength of our diverse migrant communities.

The CookingUpCommunity! book promises to be robust, enriching, and full of heart, as we continue to nourish not only our bodies, but also our hearts and minds with the richness of shared stories and experiences. CookingUpCommunity! is more than a program; it is a celebration of life, culture, and community.

With deep gratitude to Scarborough Arts Executive Director: Derek Spooner, Program Manager: Emily Peltier, Program Coordinator: Faith Rajasingham, Support Team: Tomée Tzatzanis, and the entire Scarborough Arts team for generously providing resources and support throughout the CookingUpCommunity! program.

With care,

MariamMagsi

PROGRAM LEADER, COOKING UP COMMUNITY!

Reader’s Workbook

What is your name?

What is the meaning of your name?

What is the history of your name?

Who gave you your name?

PARTICIPANT BIOGRAPHIES

MeettheparticipantsofCookingUpCommunity!

ANN MARIE LEON

Emerging Canadian artist Ann Marie Leon has been showcased at the Textile Museum of Canada, The Riverdale Hub and several Toronto museums as part of the "Women of Strength" exhibition through Culture Link and the City of Toronto. A lifelong learner, Ann Marie has studied business, art history, modern art, cake decorating and photography. She has participated in numerous workshops including rug making, mixed media art, weaving, paper craft, embroidery, flower arranging & painting. Ann Marie is a skilled knitter and crocheter having learned from her mother and grandmother. Ann Marie is a mother, business woman, educator, artist and passionate advocate for mental health & wellness which is central to her work. Having begun her art journey at an older age, she is interested in exploring herself and her relationship to the world through art.

Lubna is a teacher from Pakistan who migrated to Canada and lives between Canada and USA. She is very passionate about cooking South Asian, Pakistani dishes and also lives to learn new knowledge about diverse cuisines from around the world. Lubna has been recording her family recipes that were handed down to her from her mother and makes the foods of her elders quite often for loved ones to enjoy.

LUBNA MAJEED

EBRU WINEGARD

Ebru is an immigrant to the multicultural city of Toronto, born and raised in the historic city of Istanbul. Ebru has experience as a graphic designer, visual artist, filmmaker, and educator. Ebru has a Master's degree in New Media Art and recently completed her User Experience (UX) Design and Development certificate at OCAD University. Her commitment to innovation extends into her culinary endeavors.

Ebru's journey into the world of cooking is a testament to the transformative power of creativity. Inspired by her experiences as a multi-disciplinary artist, she views cooking not merely as a necessity but a profound form of artistic expression—an opportunity to create, innovate, and delight the senses.

Wendy is a retired engineer born in Hong Kong. Wendy came to Canada in 1967 with her parents who were originally from northern China. After a career as a Pipeline Engineer in Toronto, Wendy became a full time caregiver to her aging parents starting in 2018. As a way to battle isolation during the pandemic, Wendy began to participate in many online arts programs culminating in this book. Wendy is intellectually curious and enjoys traveling, scuba diving, music, nature, and cultural exchanges of all kinds.

WENDY LAU

IRENE LAW

Irene Law has been exploring her interests in writing, photography, pottery, visual and textile arts. Her passion, curiosity, and enthusiasm have granted her access to various workshops and programs offered by the city of Toronto and various arts and cultural organizations such as Scarborough Arts and North York Arts. The journey has provided Irene with amazing opportunities and experiences in exploring and experimenting various forms of arts and building her own portfolio, as well as networking to understand the art scene of Toronto. Irene hopes to further explore and develop how arts can support grieving and mourning in our lives.

LISA HENSHALL

Lisa Henshall, a dynamic participant in the Healthy Arts for Seniors: Cooking Up Community! program, embarked on this journey with a mission to enhance her photography skills and expand her social network. Her engagement in the program allowed her to share her culinary expertise and further solidify her bond with her daughter, enriching their relationship. Beyond her pursuit of artistic and personal growth within the program, Lisa is also an avid volunteer with the Girl Guides of Canada. She passionately advocates for girl power and women's empowerment, demonstrating her commitment to fostering strength, confidence, and leadership among young girls.

T H R O U G H T H E L E N S O F

MY EXPERIENCE

As a woman, immigrant and visible minority I am uniquely qualified to express in a manner not typically represented in mainstream art.

~ ANN MARIE LEON

SHENIZ JANMOHAMED GUEST FACILITATOR

Sheniz Janmohamed was born and raised in Tkaronto with ancestral ties to Kenya and India. A poet, artist educator and nature artist, Sheniz is a graduate of the MFA in Creative Writing program at the University of Guelph.

Sheniz has been performing her poetry nationally and internationally for 15 years, including features at the Jaipur Literature Festival, Aga Khan Museum, and Vancouver Writers Festival. She has three collections of poetry, published by Mawenzi House: Bleeding Light (2010), Firesmoke (2014) and Reminders on the Path (2021). Her nature art has been featured across Turtle Island, including the National Arts Centre, MOCA and the Art Gallery of Mississauga. at the University of Guelph. Sheniz has been performing her poetry nationally and internationally for 15 years, including features at the Jaipur Literature Festival, Aga Khan Museum, and Vancouver Writers Festival. She has three collections of poetry, published by Mawenzi House: Bleeding Light (2010), Firesmoke (2014) and Reminders on the Path (2021). Her nature art has been featured across Turtle Island, including the National Arts Centre, MOCA and the Art Gallery of Mississauga.

A recipient of the Lois Birkenshaw-Fleming Creative Teaching Scholarship, Sheniz holds an Artist Educator Mentor certification from the Royal Conservatory. With over 10 years of teaching experience, she visits dozens of cities and schools to offer performances, talks and workshops in poetry and nature art. She is a firm believer in fostering community through collaboration and creativity, bringing an equityinformed lens to her mentorships and workshop programs, with an emphasis on access and intersectionality. In 2022, she served as the Writerin-Residence at the University of Toronto Scarborough Campus. Sheniz currently holds a position as a creative writing instructor at U of T's School of Continuing Studies.

GUEST FACILITATOR

MADURA SIVANANDAKUMAR

Madura is a holistic health advocate and the founder of Advaita Movement, a wellness hub that intentionally serves the community through yoga classes and Marma therapy sessions, Ayurvedic workshops and the Advaita Movement health and wellness shop.

Madura has been practicing yoga from various renowned gurus since a young age, and is certified in teaching traditional Hatha Yoga, from the Annamalai University. She is also a Marma Massage Therapist and a certified pre- and post-natal yoga teacher. Currently, she is pursuing her studies to become an Ayurvedic practitioner and is a dedicated student of the Silambam and Kalari martial art forms. Having a deeplyrouted background in science and health care has been a big part of her journey. Madura obtained a degree in Neuroscience and Psychology from the University of Toronto, and then went on to complete her Master’s in Diabetes. This foundation has served to build her knowledge and understanding of the ancient healing systems and their applications from a question-based approach.

Madura’s vision is to one day open a holistic wellness center where everyone can get access to, and benefit from the wisdom of the ancient traditions. Visit Madura’s website: advaitamovement.com and follow her on IG + Facebook: @advaitamovement

ANN MARIE LEON GUEST FACILITATOR

Ann Marie is a mother, business woman, educator, artist and passionate advocate for mental health & wellness which is central to her work. Having begun her art journey at an older age, she is interested in exploring herself and her relationship to the world through art.

MARIAM MAGSI PROGRAM LEADER

Mariam Magsi was born and raised in Karachi, Pakistan and is currently based in Toronto, Canada.

Her ethnic heritage is Baloch and Punjabi. Working in photography, video, performance art and installation, Mariam uses inherited textiles, cultural paraphernalia, family archives, food and intergenerational stories, to unpack themes related to socio-political constructions of identity, intergenerational trauma, gender and migration. Mariam’s projects include artistic and historic investigations into the practice of veiling (Purdah), an ongoing creative exploration of her Baloch identity and ancestry (Daughter of the Tribe), as well as artistic research into the food and hospitality cultures of South Asia (Dawat Yan Project). Mariam holds an MFA from OCAD University in Interdisciplinary Art, Media & Design and a BFA with Honours from University of Toronto in Studio Art & English Literature. Mariam’s works have been featured on Vice Canada, Toronto Star, CNN Arabia, Scene Arabia, She Does The City, and she has exhibited at renowned galleries and festivals, such as: Art Gallery of Ontario (Toronto), Pen & Brush Foundation (NYC), Pride Photo Award (Amsterdam), and many more. Mariam is currently leading senior-focused workshops under the Healthy Arts for Seniors program at Scarborough Arts, and also facilitates lens-based workshops for newcomer immigrants at the Riverdale Hub.

Website: www.mariammagsi.com Instagram: @mariam magsi

Welcome Beverages

Welcome beverages play a significant role in hospitality across cultures, serving as a universal gesture to make guests feel comfortable and appreciated. The tradition of offering beverages to guests is deeply rooted in diverse societies around the world, reflecting the importance of hospitality and social connection. From the aromatic tea ceremonies in Japan to the strong and rich coffee rituals in Ethiopia, these beverages not only quench thirst but also serve as a symbol of warmth and community.

In Iran and Turkey, a cup of hot tea is a customary welcome gesture. Similarly, in India and Pakistan, Chai is often offered to guests as a symbol of hospitality. In Russia, guests are traditionally greeted with a glass of hot tea served with various accompaniments like jam, honey, and sweets. In Palestinian culture, it is common to welcome guests with a traditional and popular beverage called qahwa arabiyya or Arabic coffee. These diverse practices highlight the universal value placed on welcome beverages as a means of forging connections and expressing kindness across different cultures.

Sahlab, a sweet beverage made with milk and cinnamon. Sahlab has a pudding-like consistency and is available at Kunafa’s in Scarborough.

Strawberry and Papaya Milkshake

Irene, a participant from the Cooking Up Community! program brings us a delicious and refreshing drink.

Ingredients:

1 cup of black tea or green tea

Cubed papaya and strawberries

Optional: 1 cup of almond or soy milk

Optional: Ice

Instructions:

Blend together

Serve chilled in glass and enjoy!

Notes: You can add Kiwi or bananas to sweeten the drink or even cucumber to make it fresh. You can also blend in fresh mint with the drink.

Image © Mariam Magsi, Cooking Up Community!, 2024

MOJITO

Wendy channels the good times she has enjoyed in Cuba by taking us to the beach for a cold, refreshing glass of Mojito. Grab your hat and sunscreen and meet us at the lounge chairs by the water for some sand and sun. Skip the rum if you’d like to turn this into an equally fun Mocktail.

Ingredients:

1½ oz white rum

1 oz fresh lime juice

2 tsp sugar

6 leaves of mint herbs

Soda water

Ice

Instructions:

Put lime juice, sugar, mint in a tall glass and muddle (use spoon if you do not have a muddler).

Add rum, ice cubes, and soda water to top of the glass and stir.

Image © Mariam Magsi, Cooking Up Community!, 2024

MIMOSA

Our summer fun continues with a fun beverage offered by Josephine from our program. What is Josephine making for us today? Well, she is whipping up a Mimosa!

Ingredients: Mocktail Version:

Sparkling wine or dry sparkling wine (not sweet)

Orange juice

Equal parts wine and orange juice

Substitute the sparkling wine for a sparkling soda or flavored sparkling water or non-alcoholic sparkling grape juice or flavored carbonated water.

Image © Mariam Magsi, Cooking Up Community!, 2024

Image © Mariam Magsi, Cooking Up Community!, 2024

STRAWBERRY LASSI

Lubna serves up a refreshing, delicious sweet drink that can be enjoyed by all ages!

Ingredients: Instructions

6-7 strawberries.

5 tbsp yogurt

½ cup of milk

Optional: Sugar to sweeten

This drink is nutritious,budget friendly and healthyfor all ages. It tastes good in the summer months. I take it as a substitute for a meal, either lunch or breakfast, as it provides me with enough calories. - Lubna

Wash and cut strawberries

Add some water and blend into a puree

Add yogurt, milk and sugar

Blend until mixed well

Optional: Add ice cubes

Enjoy the drink!

Reader’sWorkbook

Dear Reader! What’s your favourite beverage? Is it warm or is it cold? Is it enjoyed in the cold winter months or the warm summer months? Do you know the history of your favourite beverage? Share the recipe to memorialize your favourite beverage here.

AUTUMNAL, IMAGE©SHENIZJANMOHAMED,GUESTFACILITATOR FORCOOKINGUPCOMMUNITY!

,2024

NATURE MANDALAS

We invited artist, poet, educator and friend, Sheniz Janmohamed, to facilitate a transformative workshop titled Harmony with Nature on the enchanting grounds of the historical Scarborough Museum on Brimley Road.

Senior participants of the Cooking Up Community! program commenced the workshop by embarking on a self-reflective and introspective journey, making their way into harmony with the group as a collective. The day began with a tranquil nature walk, where we immersed ourselves in the beauty of the outdoors, collecting fallen leaves, petals, acorns and other natural materials. The soothing sounds of rustling leaves, the whispers of the soft wing and birdsong was our soundtrack to serenity.

After rooting the group through soothing words of poetry, next up was a Mandala-making session, a creative endeavour that allowed the participants to express themselves artistically. As the group arranged petals, leaves, and twigs into intricate patterns, a sense of calm and focus enveloped the room like a warm hug on a fall day. Sheniz's words encouraged us to explore our innermost thoughts and emotions, unlocking a wellspring of creativity lying within the paradise of our minds.

Harmony with Nature, Image © Mariam Magsi, Cooking Up Community!, 2024

Ann Marie exploring the Nikon Z30 cameras. Image © Mariam Magsi, Cooking Up Community!, 2024

Nature Mandala by Ebru, Image © Ebru Winegard, Cooking Up Community!, 2024

The Art of Portraiture

ThroughtheCookingUp Community!program,senior participantshadtheopportunity toembarkonaremarkable journeyofdiscoveryandlensbasedexpression.WithNikon Z30mirrorlesscamerasinhand, generouslyprovidedby ScarboroughArts,participants delvedintotheworldof portraiture.

The Portrait assignment and workshop was a heartfelt exploration of personal narratives, a celebration of life's stages, and a testament to the courage of each participant. Tears flowed, and laughter echoed as they unveiled their portraits, each one a unique and poignant story. At the heart of this workshop was the theme of portraiture, a courageous act that places oneself and/or others in the centre of the frame, exposing one's vulnerability to the world.

Ann Marie’s beautiful portrait of her mother, Beverly, Image © Ann Marie Leon, Cooking Up Community!, 2024

Yet, it was precisely this vulnerability that allowed the participants to shine. They understood that showcasing themselves and/or their loved ones in the public arena was a powerful way to express their stories, their strength, and their individuality.

Irene surprised us all with her self-portrait that was captured with the help of her friend while they were breaking bread together, Image © Irene Law, Cooking Up Community!, 2024

One recurring theme was the responsibility of photographing loved ones with agency. Participants approached this task with profound respect, recognizing that aging is not a flaw but a privilege. In each portrait, they celebrated the wisdom, life lessons, and strength that come with age while honouring the passage of time itself. The technical aspects of portraiture were also explored with enthusiasm. Participants embraced the skills-based workshops that taught them about framing, camera angles, lighting conditions, and the subtle interplay of light and shadows. Their photographs reflected an understanding of contrast, tone, and composition that transformed simple snapshots into powerful expressions of emotion.

The stories that emerged were as diverse as the participants themselves. Many shared their experiences of migration, carrying with them the legacy of generations who had come before them to Canada with little more than hope. Ann Marie's story of her mother, Beverly, who arrived as a single mother with four children and only $250 to her name, resonated deeply. Today, Beverly's family members stand as a testament to her strength, having achieved academic and career related success, forging their own legacies in Canada. Wendy used her camera to capture the passage of time as her mother navigated the challenges of dementia. Her portraits radiated grace and wisdom, beautifully encapsulating her mother's inviting smile and persona.

Zeni, in a series of captivating portraits, showcased the multifaceted aspects of her life. From social Zeni to spiritual Zeni, from fashionista Zeni to Zeni, the community elder, these portraits painted a vivid picture of a woman who brings comfort and care to those around her. Irene's self-portrait was an act of empowerment and self-assuredness. Placing herself at the center of the frame, she exuded contentment, showing a phase of her life where she feels grounded and centered. Her friend's assistance in capturing this moment symbolized the support and camaraderie that flourished within the workshop.

Lubna decided to create a portrait of her husband after he came home from work, Image

© Lubna Majeed, Cooking Up Community!, 2024

The participants' journey through self-portraiture and capturing the essence of their loved ones was a testament to their courage and creativity. In the process, they demonstrated that age is a privilege, and each wrinkle and gray hair tells a story worth sharing with the world. As the final photographs were unveiled, it was clear that the participants had not only learned the art of portraiture but had also discovered the art of celebrating life itself. Their images were windows into their souls, revealing strength, resilience, and the passage of life with grace, wisdom and determination. In this workshop, they had found their voices through the lens of a camera, and their stories will continue to inspire and uplift us all.

Wendy honoured her mother by creating this poignant portrait in front of an older portrait to show the passage of time © Wendy Lau, Cooking Up Community!, 2024

Lisa created this fall inspired, symbolic portrait of her daughter in the midst of trees in a forest, Image © Lisa Henshall, Cooking Up Community!, 2024

OBJECTANDLEGACY

The art of preserving memories has taken on a poignant significance in our gatherings. In these workshops, participants have been courageously delving into the emotional process of documenting objects. These tangible artifacts, infused with love, tradition, and sentiment, serve as a way to keep the spirit, legacy, and memory of their loved ones alive. This endeavour invites us to embrace grief, loss, and sadness as integral parts of our human experience and reminds us that, through love, we can continue to honour and celebrate the lives of those who are no longer with us in physical form.

Ann Marie documents her fruitsoak, preparing for the traditionalJamaican cake she willmake with her sisters. They have been baking this cake together for decades, andalways make time to show up for eachother andtheir families, arms laden withfoodandlove. In the mirror, Ann Marie’s legacy, her daughter, echoes in the reflection. The recipe Ann Marie ispreparing the soakfor has beenpasseddown to her from her mother, andfamily elders. Image ©Ann Marie, Cooking Up Community!, 2024

Ebru shares a photograph of a floral plate, subverting the object's ceremonial purpose. The plate was originally gifted to her father-in-law in 1989 as a decorative item to hang on the wall. While the family had contemplated giving it away, Ebru recognized its beauty and took it into her own home. She removed it from the frame and began using it functionally to serve food.

In her photograph, she added a candle, creating a poetic gesture to remind us of the ephemeral and fleeting nature of life. Even when our loved ones depart, they leave us with light and warmth in the form of cherished memories. Image © Ebru Winegard, Cooking Up Community!, 2024

Wendy’s photograph is of an old light her father left for her with batteries intact and cardboard stuffed on the sides to make the device function. This gift and image reflects an act of love and care for his precious daughter. Image © Wendy Lau, Cooking Up Community!, 2024

Irene brings us precious photographs of her demised son’s belongings. The dog here symbolizes the pet dog her son always wanted. On the surface lie several other items, all holding his memories and stories, that are activated upon recall and remembrance. Image © Irene Law, Cooking Up Community!, 2024

Through the Cooking Up Community! workshops under the Healthy Arts for Seniors program at Scarborough Arts, participants have embarked on a beautiful journey of remembrance these past two weeks. The documented objects, laden with memories and stories, serve as bridges between generations and offer a comforting way to navigate the complexities of grief and loss. By sharing these stories, we not only honour our loved ones but also inspire others to embrace the legacy of love and traditions they have left behind. In this space of shared memories, we find solace, connection, and the everlasting warmth of the love we hold in our hearts.

Lisa captures family legacy through jewelry, beautifully incorporating her daughter’s hand in the photograph to bring us a multi-generational perspective on familial bonds. Image © Lisa Henshall, Cooking Up Community!, 2024

An avid photographer and world explorer, Zeni captured this photograph at the Aga Khan Museum that is renowned for its unique architecture and design elements. Image © Zeni Shariff, Cooking Up Community!, 2024

Lubna visits USA and captures scenic photographs of various towns and cities, Image © Lubna Majeed, Cooking Up Community!, 2024

Lubna is a success story in the Healthy Arts for Seniors program because she came into the Cooking Up Community! workshop sessions with no interest in photography. With a Nikon Z30 mirrorless camera in hand, on loan through the Digital Creator’s Lab at Scarborough Arts, and armed with a new set of digital literacy and photography skills, Lubna began to explore the world through the lens of the camera and has created some spectacular images in the 12 weeks long program, and doesn’t shy away from picking up a camera anymore. The camera is now yet another medium in Lubna’s creative toolkit.

Mariam, and Scarborough Arts, thank you very much for organizing such an educational, informative and friendly environment during all of the workshops of Cooking Up Community! It was a real pleasure to meet with you all every week. I have learnt so many new creative skills, and my mind is filled with fresh ideas. I will surely miss this gathering.

~ Lubna

FOODISMY LOVELANGUAGE

Food serves as a powerful unifying force that transcends cultural boundaries, bringing people together through shared culinary experiences.

Participants, their family members and program facilitators from diverse backgrounds and age groups gathered around a virtual table to savour unique flavours and aromas, and to embark on a journey of cultural exchange.

This shared appreciation for different cuisines fosters understanding, tolerance, and a sense of community, emphasizing the commonality that binds us all.

Through the act of preparing, sharing, and enjoying meals, we not only satisfy our physical hunger but we also feed our souls with the richness of cultural diversity.

In the Cooking Up Community! program where seniors share their treasured family recipes, a portal is opened through which the healing richness of family and memory can be accessed.

In the preservation of culinary legacy, food becomes a living testament to the traditions and histories of families and communities. Across generations, recipes are passed down like cherished heirlooms, carrying the flavours of the past into the present.

These culinary legacies serve as a link between the old and the new, connecting individuals to their roots and preserving the unique stories embedded in each dish.

Custodians of ancestral flavours, offer a glimpse into the traditions that have shaped their lives, allowing the world to savour not just the taste but also the nuanced cultural narratives woven into each delectable dish.

Gyros Chicken With Salad

Ingredients:

1-2 Kilograms of Chicken Thighs or Breasts

Olive Oil

Chicken Gyro Marinade

1 cup of full fat Greek yogurt

3 garlic cloves, minced

Kosher salt, generous pinch or as

per your preference

Black pepper, generous pick or as

per your preference

1 tbsp dried oregano

1 tbsp onion powder

1 tsp sweet paprika

½ tsp smoked paprika

½ tsp ground cardamom

1 tsp ground cumin

1 tsp ground coriander

¾ tsp ground allspice

1 pinch of cayenne pepper

Gyro Fixings

Garlic Naan Bread

Tzatziki Sauce

1 large tomato, sliced or chopped

1 cucumber, sliced or diced

1 small red onion, thinly sliced or diced

Gyros Chicken with Salad, Image © Ann Marie Leon, Cooking Up Community!, 2024

Instructions:

In a large mixing bowl, combine marinade ingredients, mix well

Add the chicken and mix until well coated with the marinade

Cover and refrigerate overnight for better flavour and more tender chicken

Remove from the refrigerator, 1 hour before cooking

GrillMethod:

Preheat the grill to 375F degrees

Turn the burners off on 1 side of the grill

Place chicken on the side with the burners off

Close the lid and allow the grill to get back to temperature

Grill chicken until fully cooked, 165 degrees F,

Turn the protein as few times as possible to allow crust to form

StovetopMethod

Heat a skillet over medium high heat

Add 1 tbsp of olive oil to the skillet

Heat until the oil is shimmering but not smoking

Shake off excess marinade from the chicken

Add the chicken to the pan

Over medium low heat, cook on one side undisturbed for 5 minutes or until browned

Turn the chicken over and cook on the other side for 5 minutes

Cook the chicken through to 165 degrees F

Turn as few times as possible

Assembly:

Warm up the naan in a hot, dry cast iron or stainless steel pan

Spread Tzatziki sauce on the warm Naans

Add chicken and top with cucumber, green pepper and red onion

Fold up and enjoy!

Pakora Kadhi, Image © Lubna Majeed, Cooking Up Community!, 2024

Pakora Kadhi

Pakora Kadhi is a delicious, affordable, vegetarian meal that is enjoyed across Pakistani homes with rice or Roti. While most South Asian restaurants in the diaspora commonly serve dishes like Chicken Karahi, Haleem and Nihari, Pakora Kadhi is not often found commercially, perhaps due to the length of time and labour of love that is required to make this unique, tangy dish.

Ingredients:

Kadhi:

1 liter of yogurt

½ kg of gram flour

Red chilies, as you prefer

Salt, as you prefer

Turmeric, as you prefer

1 tsp of mustard seeds

¼ cup of cooking oil

Pakora:

½ kg of gram flour

1 tsp of salt

1 tsp of red chili powder

1 medium onion, sliced

Tarka:

½ tsp cumin seeds

2 curry leaves

1 medium onion, sliced

¼ cup of oil

Instructions:

Kadhi:

Heat oil and mustard seeds

Fry till they are golden brown

Make a mixture of yogurt, gram flour and water

Add all the spices and simmer on low heat for one hour

Pakora:

Take gram flour

Add sliced onion, salt, red chili powder and whole coriander into it

Add water and make a thick mixture

Heat oil, add the mixture by making dumplings into the oil

Fry them until golden brown.

Add all the Pakoras into the curry

Tarka:

Heat oil in a frying pan

Add cumin seeds, and whole red chili

Let the spices bloom, not burn

Add all this mixture into the curry made out of gram flour

Pakora Kadhi is a common dish in Pakistan. Most of the village households in the rural parts serve it with Roti. I prefer it with boiled rice.

~ Lubna

Mucver, Image © Ebru Winegard, Cooking Up Community!, 2024

Ingredients:

MUCVER

4 zucchinis - grate and squeeze out

the juice

3 eggs

1 carrot - grated

½ cup of feta cheese

2 cups of flour

½ tsp of baking powder

1 tsp of salt

Instructions:

Mix all of the ingredients

Shape the mixture into patties

1 tsp of black pepper

½ bunch of mint - chopped

½ bunch of dill - chopped

½ green onion - chopped

¼ cup of olive oil

Bake in the oven for 55 mins at 350 degrees

Egg and Tomato, Image © Irene Law, Cooking Up Community!, 2024

Egg and Tomato

Irene was cooking for her entire family by the age of 10 and stumbled upon this simple, yet delicious and sustaining Egg and Tomato dish at a busy market in Hong Kong. This budget friendly dish can be enjoyed any time of the day.

Ingredients:

2 medium sized tomatoes, cubed

2 eggs, beaten

2 cloves of garlic, diced

Instructions:

Beat the eggs and scramble in a heated pan with ¼ cup cooking oil

Set aside the cooked eggs for later use

Add garlic to the same pan, followed by the cubed tomatoes and cook

Add a splash of water

Add the cooked eggs and mix

Optional: Add cheese at the end

Notes: The type of tomato you use will impact the juiciness and texture when cooked.

Deconstructed Wonton Soup by Wendy, Image © Wendy Lau, Cooking Up Community! 2024

Deconstructed Wonton Soup

Ingredients:

Fresh wonton noodles (can be found in the refrigerated section of the supermarket), one 100 gram portion per serving

6 frozen brussel sprouts

6 frozen, peeled shrimps or scallops (or other frozen or fresh seafood)

1 tsp of Dashi (bonito flavoured soup stock)

Instructions:

Boil 500 milliliters of water (for soup) for each serving required

Add Dashi soup stock

Add frozen brussel sprouts and wait two mins

Add frozen shrimp and cook for another 1-2 mins

Notes: Do not overcook the seafood

In a second pot, boil two liters of water

Gently separate one noodle portion and put in boiling water for 1 min while stirring

Drain and rinse in cold water

Put noodles in serving bowl

The boiling water can be re-used for up to two more portions of noodles before changing

The used boiling water contains lye and should be discarded, cannot be used for soup

Add soup containing cooked seafood and brussel sprouts to bowl of noodles

Enjoy!

Mogo, Image © Zeni Shariff, Cooking Up Community!, 2024

Mogo

Mogo is also known as cassava or yuca. It is a root vegetable popular in East Africa, especially in the coastal region.

Cooking cassava with coconut and meat makes it the ultimate comfort food.

Ingredients:

2 lb cassava, peeled and cut into chunks

2 tbsp of oil

1 lb beef cut into one inch chunks and some meat bones

1 tomato, chopped

1 green chili, chopped (optional for spice)

1 tbsp garlic paste (fresh is better)

1 tbsp ginger paste (fresh is the best)

Salt, as you prefer

1 tsp turmeric powder

½ bunch of diced cilantro

1 can of coconut milk

1 cup of water

Juice of one lemon

A few sprigs of cilantro, chopped

Few leaves of fresh mint, chopped

Instructions:

Boil mogo chunks in boiling water with some salt and a pinch of turmeric

Once the mogo has boiled and is very tender add the following: oil, beef, tomato, green chili, garlic and ginger paste

When the meat is cooked and very tender, add coconut milk and let all the ingredients simmer

To garnish add some chopped cilantro and chopped mint with slivers of fresh ginger and serve this dish with some thinly cut lime slices

Souvlaki Dinner, Image © Josephine Mazzaro, Cooking Up Community!, 2024

Souvlaki Dinner

Ingredients:

10 garlic cloves, peeled

2 tbsp dried oregano

1 tsp dried rosemary

1 tsp sweet paprika

1 tsp each Kosher salt and black pepper

¼ cup extra virgin olive oil

¼ cup dry white wine

Juice of 1 lemon

2 bay leaves

2½ lb boneless chicken breast, fat removed, cut into 1½ inch pieces

Instructions:

Prepare the marinade

In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice

Pulse until well combined

Place chicken in a large bowl and add bay leaves

Top with marinade

Toss to combine, making sure chicken is well coated with marinade

Cover tightly and refrigerate for 2 hours or overnight

When ready, thread marinated chicken pieces through prepared skewers

Prepare an outdoor grill (or griddle)

Brush grates with a little oil and heat over med-high heat

Place chicken skewers on grill until well-browned at an internal temperature of 160 Farenheit

Turn skewers evenly to cook on all sides for about 5 mins total

Serve with salad, rice or pita

TipsFor Photographing Food

BYMARIAMMAGSI

COOKINGUPCOMMUNITY!2024

Using daylight/natural light yields beautiful results when photographing food. Fabrics, scarves, accessories and props can be used to create unique backdrops and foregrounds.

Move yourself around the dish you’ve served to capture multiple angles. If the sunlight streaming through the window is harsh, you can diffuse it with a bounce. White foam boards are available at many art+stationary stores and can be fairly inexpensive light bouncing tools.

Close-ups are great to capture detail and texture. Wide shots can capture the entire vibe that surrounds the food being served, and can also be a way to communicate abundance.

If using mobile photography to capture food shots, here’s a neat trick: Turn your device upside down and tilt it gently back and forth to hit the sweet spot. This works best in vertical mode.

If your natural lighting is limited, you can always incorporate a desk lamp, diffused torch and even candles into your composition to enhance lighting.

Colours are attractive, especially pertaining to successful food photography. We seldom see any food photography being shot in black and white. Lemons, avocados, oranges, shiny red apples can all be used as props amongst many other fruits and vegetables.

Investing in a tripod or monopod for your camera/phone device is a great way to ensure you’re capturing steady, sharp and in focus shots.

MariamMagsi

Sweet Tooth Party

Desserts hold a profound cultural and historical significance across the globe. Sweet and sugary delights often serve as edible ambassadors of tradition, carrying with them centuries-old recipes and culinary legacies. As vessels of cultural expression, desserts become intertwined with the fabric of societal celebrations, symbolizing joy, festivity, and the sweetness of life. From the intricate pastries of French patisseries to the aromatic spiceinfused sweets of Indian and Pakistani cuisine, each culture boasts a unique array of desserts that reflect its history, values, and regional influences.

In countless societies, the act of offering sweets has become a customary way to extend warmth and hospitality. Welcoming guests with an assortment of treats is a universal gesture, transcending linguistic and geographical barriers. In Middle Eastern cultures, the presentation of dates and sweets is a customary practice, embodying the essence of generosity and hospitality. In India, a tradition known as mithai which includes an array of sweet treats, is often shared during festive occasions, symbolizing the spirit of communal celebration. Whether it be the delicate petit fours of a European tea party or the colorful plates of Turkish delight offered to visitors, desserts serve as a shared and universal language of celebration, delight and comfort.

Cornmeal Pone

Ingredients:

1 cup of milk or unsweetened nut milk or ½ coconut with ½ water

½ cup of butter

½ cup of raisins

1 lb approx, 453 grams of granulated white or brown sugar

1 whole cinnamon leaf (available at West Indian stores)

3 cups of Grace cornmeal

½ cup flour

2½ tsp of cinnamon powder, divided

1 tsp of grated nutmeg

1½ tsp of salt

2 tsp of real vanilla extract

60 grams, approx, 2 punches of dark sugar

Cornmeal Pone, Image © Ann Marie Leon, Cooking Up Community!, 2024

Instructions:

CornmealPudding:

In a large saucepan, pour 3 cups of Grace coconut milk

Add 4 cups of water

Add butter, raisins, granulated sugar and cinnamon leaf

Stir and bring to a boil

Combine the Grace cornmeal with 2 tsp of flour in a bowl

Add cinnamon powder, nutmeg and salt

Add vanilla extract and the remaining 2½ cups of water to soften the cornmeal mixture

Add the mixture to the boiling liquid and stir briskly

Simmer for 10 minutes over low flame

Stir constantly

Scrape the mixture into a greased 10 inch baking tin

SoftTop:

Combine 1 cup of milk with remaining ½ tsp of cinnamon powder and dark sugar

Mix until sugar granules are dissolved

Pour soft top mixture over the pudding mixture

Bake at 180 degrees C or 350 degrees F for one hour

In September my 3rd eldest niece moved to Ottawa to accept a job as an archivist and librarian with the government of Canada. In November, my 2nd eldest niece moved downtown to be closer to work. Last weekend we had dinner for my eldest niece who is moving to New York City for her new job as a tech executive. This December, my daughter and her husband are moving to London to be closer to his family.

That will mark the end of an era, as all our girls will be permanently away from the 15 minute radius in which they were raised, having left only for university. They were able to save and have now established households of their own.

We are so proud of them all.

I believe I chose this dessert, Cornmeal Pone, as it brings back fond memories of my grandmother and mother baking together throughout my life.

I miss Grammy as I am beginning to miss the closeness of my girls.

Countless mothers and daughters have felt this emotion, it is a rite of passage. My sisters, our girls, and I will be stronger for it....but it hurts.

Ann Marie shared poignant reflections on her daughter and nieces leaving the nest. Her dessert explored the bittersweet layers of witnessing loved ones embark on their own journeys, leading households of their own.

-Ann Marie

Basi Digua

Wendy, whose father's journey to Canada was guided by the unexpected detour of career change, recounted how his accounting skills were eclipsed by the demand for skilled labor. He was skilled at making a unique sweet potato dessert adorned with silk strands of sugar, which he fed Wendy as well growing up. This dish, a testament to adaptation and resilience, became a symbol of the diverse threads that weave our immigrant narratives and Wendy recreates it at home to share with our group, in honour of her father.

Ingredients:

1 pound of sweet potato, cut into one inch chunks

½ cup of sugar

Oil for roasting sweet potato and coating plate

Ice water for dipping candied sweet potatoes

Instructions:

Peel sweet potato and cut into one inch chunks

Coat cubes with oil and roast in oven at 325 degrees Fahrenheit for 20 mins

Alternatively, roast the potatoes in a preheated 400 degree air fryer for ten mins (shake halfway through cooking process)

Notes: Traditionally, the sweet potato would be deep fried, but for simplicity, we will roast or air fry instead.

Heat sugar on high until melting

Turn down burner to medium-low and stir until sugar melts completely

Add roasted sweet potato chunks and stir to coat all the pieces

Quickly remove from heat and pour onto pre-oiled serving plate in a pile

Let cool for a few minutes before attempting to pull out the potato chunks from the pile using chopsticks

Strands of sugar should form as the potato pieces are pulled out and quickly dipped in ice water to harden and cool sufficiently for eating

Notes: The hardened sugar on the utensils can be cleaned by soaking in warm water for a few minutes. Sugar is water soluble.

Basi Digua is a famous dessert from the northern Chinese province of Shandong. It consists of deep fried sweet potato coated with caramelized sugar. When made correctly, strands of sugar form when the sweet potato pieces are pulled apart and dipped in ice water to cool for eating. We immigrated to Canada on the coat-tails of Basi Digua. My father, an accountant by trade, wanted to immigrate to Canada but Canada needed skilled workers, not accountants. The immigration officer suggested that my father learn to become a chef since he worked in a restaurant. My father practiced furiously to make the five requisite dishes proficiently but during the exam the officer added the surprise dish Basi Digua. Luckily my father often made this dish at home for me so he was able to pass the test with flying colours.

~ Wendy

Sweet Egg Halwa

The Sweet Egg Halwa dessert is very delicious, budget friendly with easy cooking steps. Nowadays life is very fast-paced, so it is a good protein rich food option for working women. It is full of nourishment. Most of the ingredients are usually available at home. Try it and enjoy it. ~ Lubna

Ingredients:

6 eggs

Sugar, as you prefer

1 tbsp of Ghee

¼ cup of milk

½ tsp of cardamom powder

Cooking oil, as you prefer

Mixed nuts and/or coconut shavings for garnish

Instructions:

Crack eggs in a bowl

Beat the eggs

Heat oil in a pan

Scramble the eggs and all of the ingredients together

Eventually, the mixture should dry and turn into a light brown colour

Take the Halwa out in a serving bow

Garnish with nuts and coconut shavings

Serve hot!

Mango Lassi

Ingredients:

1 can of Alphonso Mango pulp

Optional: ½ fresh diced mango

I container of yogurt (medium size)

Optional: 1 cup of buttermilk

2 tbsp of fresh milk

½ teaspoon of turmeric

A glass of ice cubes

A pinch of saffron power or 2 strands of saffron

A pinch of cardamom

A handful of raspberries

4 pieces of dark chocolate

Optional: a dash or Rum or Vodka

Four mint leaves

Instructions:

Put all the above ingredients except for raspberries, dark chocolate and a dash of rum/vodka in the blender

When this mixture is nice and smooth or slightly chunky, pour it into four bowls or glasses

Smooth it out with the back of a spoon

Decorate each container with raspberries

Optional: Add chocolate truffle pieces

If you wish up you may add a small dash of Rum or Vodka

Enjoy this unique twist on the refreshing dessert of Mango Lassi!

Apple Cookies

Ingredients:

FortheDough:

200 grams of butter - room temperature

½ cup of oil

⅔ cup of yogurt

⅔ cup of granulated sugar

1 tsp of baking soda

1 tsp of lemon juice

4.5 cups of flour

FortheAppleStuffing:

3 large red apples - grated

½ cup of granulated sugar

Note: Caramelize the sugar and sprinkle with walnuts and cinnamon (½ cup of crushed walnuts and 1 tsp of cinnamon will suffice )

Instructions:

Mix all of the ingredients for the base for the dough (except the flour), and then add 4.5 cups of flour.

Mix all the ingredients of the Apple Stuffing for the dough. Shape the dough, to avoid stickiness, spread flour on the surface

Fill your shaped dough with the stuffing (refer to image above)

Place the cookies on a tray and bake at 350 degrees for 20-25 mins

Notes: If your cookies are thick, let them bake for a little longer

Add powdered sugar on top and serve

Glutinous Rice Balls

Sweet rice balls, or Tang Yuan are my childhood comfort food, and it is a traditional festive treat. We eat them after dinner on the 15th day for Chinese New Year celebration and on the Winter Solstice (Dongzhi). The round shape dessert symbolizes togetherness and family reunion, that we make best wishes for everyone. Glutinous rice flour, also known as sticky rice flour or sweet rice flour, which is gluten-free, will make the rice balls soft, a bit sticky and chewy. You can make the fillings with peanuts, black sesame seeds, or red beans (sweetened). It is best to eat rice balls with hot syrup or brown sugar broth added with ginger flavor. ~ Irene

Ingredients:

1½ cup of glutinous rice flour (easily found at any Asian store)

⅔ cup of water at room temperature

Black sesame seeds for the filling

½ cup of toasted black sesame seeds

¼ cup of brown or regular white sugar

6 tbsp of unsalted butter

Instructions:

To make the dough, mix rice flour together with water and knead until soft

Notes: The dough should be soft, not too sticky, not too dry. Add water if it is too try and flour if it is too wet or sticky. You will get the hang of it once you experiment.

Divide the dough into ½ inch rounds

Cover the dough or finish the tang yuan with a towel to keep them from drying out when you work on the fillings

To make the black sesame fillings, blend sesame seeds with brown sugar until finely ground

Transfer the fillings onto a plate and refrigerate for 30 mins or freeze for 15 mins

Once the filling is firm, make it into round balls

Once you have formed the balls, please chill them again in the fridge or freezer

Let’s work with the dough now, taking one ball and press it gently in the center to make a small, round and flat surface, and place some black sesame filling in the center

Mold the balls by smoothing the dough over the filling

Seal the filling and roll the dough again to obtain the shape of a ball

Bring a pot of water to boil and add the rice balls

Boil the rice balls on medium heat until until the balls float

Make a brown sugar and ginger broth with 6 cups of water, 6 tbsp of brown sugar and 1 slice of freshly sliced ginger

Add the rice balls to the broth once it is boiled

Notes: you can also make rice balls without filling and eat them with hot syrup. I prefer eating rice balls with sweet fillings and hot water boiled with fresh ginger.

Reader’s Workbook

What is your favourite dessert and when was the last time you tasted it? Do you remember what it tastes like? How would you describe the texture or the consistency of your favourite dessert? Do you remember who introduced your favourite dessert to you?

Why Movement is Important to Me

Dailymovementisnon-negotiableforme.Whetherit'syoga, stretching,awalkoutinnature,martialartsorstrength training,Ineedtogetitin.

Movementkeepsmyjointsmobileandstrong,mymuscles toned,andmydigestion,nervoussystemandoverallphysiology atoptimalfunction.

Mentallyandemotionally,movementiskeyinhelpingmethink positively,withclarityandconfidence.

Spiritually,movementhelpsreleaseenergyblockagesand stagnantenergywithinmesothatIcangetthemostoutofmy meditationpractice,andworktowardsmyhighestpotential.

Simplyput,movementmakesmefeelgreatandohsograteful!

~ Madura Siva, Advaita Movement

Self-Soothing withYoga andMassage

GUEST FACILITATED BY MADURA SIVA

Madura Siva, is a treasure trove of knowledge in the realm of Yoga and holistic wellness. She expertly guided us through a journey focused on joint health, mobility, flexibility, and mindfulness. Drawing from her expertise in Ayurveda and Chinese medicine, she shared insights that have been passed down through centuries and generations by knowledge carriers. One of the highlights of Madura's session was her emphasis on specific pressure points in the hands and feet that can positively impact digestion, sleep quality, stress management, and overall wellbeing.

These simple yet powerful techniques left a lasting impression on our participants, empowering them to bring improved health into their daily lives. Cooking Up Community! recognizes the significance of holistic well-being as we age. Our bodies may change, but our spirits remain vibrant, craving movement, connection, and nourishment. Madura Siva's Yoga+Massage session embodied the essence of this program, catering to the physical and emotional needs of our senior participants.

Madura Siva leads senior participants through a Yoga+Self-Soothing massage session at Cedar Ridge Creative Center, Image © Mariam Magsi, Cooking Up Community!, 2024

After our enriching session with Madura, we gathered for a special tea time. The act of sharing herbal tea and biscuits brought us closer together, fostering a sense of unity and warmth. The power of tea to create connections and evoke conversation was truly evident as laughter and stories filled the room. As we sipped our tea and savoured the biscuits, we were blessed with beautiful summer weather in October. The large windows of the historic Cedar Ridge center framed an idyllic view of lush, greenery, and vibrant Scarborough trees.

Madura Siva leads seniors participants through a Yoga+SelfSoothing massage session at Cedar Ridge Creative Center, Image © Mariam Magsi, Cooking Up Community!, 2024

Turmeric and Ginger Tea/Milk

Madura Siva generously welcomes readers with the vast benefits of Turmeric and Ginger Tea/Milk, a medicinal beverage she consumes on a nightly basis.

Ingredients:

1 cup warm water or almond milk

½ tsp dried ginger powder

½ tsp turmeric powder

¼ tsp freshly ground black pepper

Instructions:

Ginger-TurmericTea

Pour boiled water into a cup and add dry ingredients. Allow ingredients to steep in hot water.

Allow the beverage to cool down to warm or room temperature.

Enjoy!

Ginger-TurmericMilk

Heat almond milk lightly in a small pot over the stove. Note: Do not allow the milk to boil or get overheated. This will result in the loss of nutrients in the almond milk.

Add dry ingredients and stir

Remove from the stove, pour into a cup and enjoy!

Self-Healing with Mark-Making

GUEST FACILITATED BY ANN MARIE LEON

Scarborough Arts, committed to fostering creativity and community engagement, invited emerging artist Ann Marie to host a transformative virtual workshop. Titled Self-Healingwith Mark-Making workshop aimed to enhance the well-being of seniors in the Cooking Up Community program through various drawing techniques. Ann Marie's story is particularly inspiring, as she emerged from a place of self-doubt to become a confident artist and mentor. Ann Marie was initially told she lacked an artistic bone in her body.

Undeterred, Ann Marie found solace and purpose in creative expression, developing skills in drawing, crochet, photography and several other arts. Her self-confidence and self-awareness paved the way for her to not only create and exhibit her own artwork, but also to share her knowledge with others. Ann Marie makes an abstract portrait of Cooking Up Community! Program Leader, Mariam Magsi, Cooking Up Community!, 2024

The virtual workshop facilitated by Ann Marie focused on using drawing as a tool for selfhealing. Participants, regardless of age, disability, or financial background, were generously supplied with high-quality stationery, journals, and gift cards by Scarborough Arts, ensuring that everyone had the opportunity to engage in the creative process. Ann Marie guided the seniors through a series of drawing exercises designed to reduce stress and enhance overall well-being. The use of mark-making techniques allowed participants to delve into their creative imagination, providing a respite from the challenges of daily life.

Drawing by Zeni, Cooking Up Community!, 2024

Inviting program participants like Ann Marie to lead workshops offers numerous benefits. It expands the artist's network, fosters social connections, and brings visibility to their artistic practice. More importantly, it provides a new stream of income for practitioners who may have faced barriers in the traditional art world. The feedback from workshop participants was overwhelmingly positive. Many expressed feeling less stressed after completing their artwork and highlighted the therapeutic benefits of engaging in the creative process. The session not only offered a break from their daily challenges but also provided a sense of accomplishment as they proudly displayed their creations at the end of the workshop.

Ann Marie's journey from a place of self-doubt to becoming a creative mentor exemplifies the positive impact of providing opportunities for emerging artists to share their skills. The SelfHealing with Mark-Making workshop not only benefited the participants but also showcased the potential for creative expression to foster resilience, self-discovery, and community connection.

IImagination magination

Doodle Fusion Adventure

The next few pages are dedicated for free-form doodling where you can let on run wild without any specific prompts. This allows for selfnd spontaneous creativity. You can use stickers, draw various orms, create repetitive patterns, doodle lines and/or employ ng techniques. You can use various sized pens, markers and xplore depth, dimension and thickness in mark-making. The n Adventure workbook offers a lighthearted and imaginative to drawing, making it suitable for all ages and skill levels.

Conclusion: This is not goodbye

As we turn to the final chapter of Cooking Up Community! let us carry forth the spirit of joy, health and wellness beyond these pages. May the recipes we've shared, the photographs we've captured, the movement we've enjoyed, and the art we've created continue to nourish not just our bodies, but also our souls. In this collection, we have crafted meals, memories, friendships, and a legacy of holistic well-being. Let the aroma of collaboration linger, the snapshots of shared laughter remain vivid, a lasting picture of the community we have built together, one that thrives on creativity, connection, and the many possibilities that arise when we come together in the spirit of artistic and cultural exploration.

Until we meet again we leave you with a parting gift of the Rose and Ginger Chai by ShenizJanmohamed. When you make this Chai you will know the taste of poetry.

Rose and Ginger Chai

As I write this recipe, the days are darker and colder. It’s a time to sit with the dark and honour the light. I turn to the warming spices of cinnamon, clove and ginger, and the lightness and energizing vibrance of rose. Rose is good for the heart, and that’s not surprising to me at all! Roses also hold a lot of significance in South Asian culture, and are used as offerings in celebrations, rituals and ceremonies. So why not create a small ritual of our own, with a hot cup of rose and ginger tea? ~ Sheniz

Ingredients:

2 cups of water

1 cup of unsweetened oat milk

2 tsp of rosewater

1½ tbsp of strong black loose leaf tea (depending on how strong you like your tea!)

Garnish:

A sprinkle of edible rose petals

ChaiMasala:

3-4 cardamom pods

3-4 slices of ginger

2 cloves

One cinnamon stick

Notes: You’re welcome to add other spices like fennel, nutmeg or black peppercorns, depending on your personal preference.

Instructions:

In a stove pot, bring two cups of water to a boil

Scatter in slices of ginger, cloves, cardamom pods and the cinnamon stick

Turn down the heat to around medium-high, and add in the loose-leaf tea

Let the tea brew and soak up all the spice of the ginger, clove and cardamom

Turn down the heat to low, and add in the oat milk until the tea swirls to a warm taupe. Notes: Oat milk doesn’t taste the best when it’s boiled, so be sure the temperature is low enough that it just simmers.

Gently stir in 2 teaspoons of rosewater right after you turn off the stove

Note: Rosewater tends to get lost in cooking, so it’s best to add it at the last stage before serving

Strain the tea and pour the elixir into your favourite mug

Garnish with edible rose petals and serve

~ Wendy

Thank you very much for organizing such an informative and friendly environment during all the classes. It was a real pleasure to have all the ladies with whom I have learnt new ideas in cooking, arts and photography. Will miss this gathering. All the best for upcoming programs.

~ Lubna

Mariam, let me congratulate you on an excellent workshop series so far. Your leadership and expertise has guided participants through great conversations, deep discussions into a deeper understanding of food, art and photography. I am enjoying this diverse group of women and cannot wait for the memorialization of our time together in a cookbook.

~ Ann Marie