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A Growing Team at Growing Chefs! Introducing Derrian Mulligan

July 21, 2017

Hi, my name is Derrian, and I’m the newest addition to the Growing Chefs! team. I’m joining the team as a Program Assistant for this summer, working with Selma van Halder and Amanda Adams to prepare for this year’s fall edition of the program. If you’re interested in taking part in Growing Chefs! you can find out more here. I’m part of this amazing charity because I am passionate about food security, self-sufficiency, and the power of food to bring communities together. I am very grateful to be part of this dedicated team!


I grew up on a farm on traditional nēhiyaw (Cree) territory, also known as northern Alberta. My family and I grew and made most of what we used, from food to clothing to cleaning products. We had a large garden where we grew a variety of vegetables and raised chickens, turkeys, and even some steers (castrated bulls grown for their meat). When my siblings and I were bored, you could find us climbing maple trees, falling into stinging nettles (which are delicious, by the way), stealing carrots from the garden, or following horse and deer paths through the bush with our Australian Kelpie, Coca.

With most of our 320 acres uncleared, my parents taught us the value not only of clearing and planting the land, but of the abundant and varied foods of the Boreal forest. We would drive out to the edge of our fields and collect ice cream buckets of saskatoons, blueberries, strawberries, and raspberries. Those berries that we didn’t eat on the ride back to the house were made into preserves and canned in a marathon afternoon of overflowing colanders, gallons of boiling water, and pounds upon pounds of sugar.


My mom also taught me about using essential oils, baking soda, and vinegar to clean just about anything, something I continue to learn about and apply today. She made excellent white bread using only yeast, bread flour, salt, and water, a skill that I now teach to others through the Cedar Cottage Food Network. When I would get too hyper and it was too cold to leave the house without risking frostbite, she would give me a jar of whipping cream and I would shake it to make delicious unsalted butter. One of my favorite treats was butter sandwiches, made with mom’s bread. I would sometimes add clover honey from the beehives on our property.

My dad has been a journeyman baker for over thirty years, and used to make our birthday cakes every year to our exact specifications: covered in Smarties? No problem! When he was home after school, he would pull homemade brownies and chocolate chip cookies out of the oven just as we came in the door — one batch with walnuts, and one without, just for me. I’ve since learned to love walnuts and I frequently bake with them.


As a youth, I moved to unceded shishá7lh (Shishalh) territory before moving to the unceded territory of the xʷməθkʷəy̓əm (Musqueam), səl̓ílwətaʔɬ (Tsleil-Waututh), ˈskwɔːmɪʃ (Squamish), and Stó:lô peoples as an adult. Moving to a new ecosystem, as well as addressing my settler privilege as a person who strongly identifies as Irish, was a struggle as I stumbled through early adulthood. Since this is a lifelong challenge, I am always seeking out new ways of interrogating my presence on this unceded territory; for example, I took up permaculture, which is based on traditional Indigenous knowledge, and I plan to take part in the Wild Salmon Caravan this autumn.

I have returned to many of the practices that I grew up with on the farm, like foraging and gardening. I have connected to this new land by taking up farmsitting and hiking, as well as learning to identify animals, plants, fungi, and minerals. I’ve learned some new skills, too. Most recently, I have taken up growing King Stropharia mushrooms, carving, and hide tanning. Although I don’t eat meat, I am passionate about learning to use what others may see as waste products, whether it be hides, feathers, teeth, or bones. This practice better connects me to the cycle of life, as well as the animals from which these parts have come.


My dream is to one day start an animal sanctuary and food forest, complete with honeybees and chickens. A food forest is a form of traditional Indigenous knowledge, and the original vertical garden. It allows more calories per square foot than conventional farming does, enriches the soil, and provides food and shelter for the local fauna. One of my favorite things about permaculture is that it creates the conditions under which very little time, energy, and resources yield a great amount of product, which means that those who live off the land in this way have more time to enjoy the beauty of that land. If you are interested in these millenia-old ways of land stewardship, I encourage you to watch a documentary called Tending the Wild.

I believe that food and land are powerful tools for connecting communities and passing on knowledge, which is why I also want to run a free school in which folks can access the food forest and those forms of knowledge I have been learning. Until then, I’ve been focusing on satisfying my drive to educate people and bring them together in a hands-on way. Growing Chefs! was an obvious avenue for me to do this while I prepare for the big move out of the city.

If you’re not already part of the Growing Chefs! team, I highly recommend joining us! The time commitment is small compared to what you’re giving back to your community. Sign up today!

Donor Profile: The Root Cellar

July 12, 2017

owners with veg & irrigation in field

We at Growing Chefs! are so very lucky to have the support from local businesses to bring our Classroom Gardening & Cooking Programs to life across British Columbia. In Victoria, we were in 5 classrooms this spring.

The Root Cellar donated nearly $1,000 in produce to make the program possible! Let’s learn a little more about them!


Tell us a little bit about yourself and your company?

The Root Cellar was born 9 years ago out of a passion for local, fresh, quality food, a love for community and a focus on improving food sustainability on Vancouver Island. Owned by Adam & Daisy Orser, and Phil Lafreniere, the Root Cellar is a family owned business employing over 90 people and buying from over 250 Island and BC Growers, Makers and Shakers. We have a strong emphasis on produce and are proud to offer Vancouver Island’s largest selection of local, conventional and organic produce, however, we also have a full-service butcher & deli, grocery, bread & dairy departments all operating with the same local focus. We are complimented by our ‘Potting Shed’, our ffloral department and garden center.

Why did you choose to support Growing Chefs?

Anyone who shares our focus on driving appreciation back to meal time, the food we eat and the creation of community around the dinner table is a friend of ours. We will all be grandparents one day, and would like to enjoy the food the next generation prepares for us at family mealtime!

Why is local sustainable food important to you?

A passion for food needs to carry on to the next generation in order to sustain our food systems. We need kids who want to be chefs, farmers, and food-focused entrepreneurs. Both awareness and appreciation for food sustainability can only grow – we need people behind this movement to carry it forward and MAKE it our future – the next generation has to be bought in and on board and driving this train.

Why do you think it’s important for kids to learn about growing and cooking their own food?

North Americans spend upward of 900 hours a year shopping (or growing!), cooking and eating their food. This time represents a HUGE portion of our lives and can and should be time looked forward to!

Sustainable Business Practices - The Root Cellar - LOGO

THANK YOU so much to The Root Cellar for your generous donations of produce for our Victoria Classroom Gardening & Cooking Program! Have a wonderful summer.

Student Recipes from Lesson 3!

May 16, 2017

In Lesson 3 we start to talk about the connections between culture and food by sharing foods students eat at home through our Vegetable Sharing Circle.

Each student brings in a vegetable from home to share with the class and they are also encouraged to bring a recipe for a dish they commonly eat at home using that vegetable so we can create a classroom recipe booklet.

Here are three great recipes from grade 3 students at Champlain Heights they’d love to share with you!

Potato Nachos:

Total time: 55min
Prep: 15min
Level: Easy
Serves: 6


  • 3 large russet potatoes
  • 1/4 cup extra-virgin olive oil
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup Greek yogurt
  • Juice of 1/2 lemon
  • 2Tbsp chopped fresh parsley
  • pinch of crushed red pepper flakes
  • 1/2 cup crumbled feta
  • 1/4 cup chopped fresh dill
  • 1/2 cup Kalamata olives, coursely chopped
  • 1/2 cup chopped cucumber
  • 1/2 cup halved cherry tomatoes


  1. Preheat oven to 375 degrees.
  2. Cut potatoes into wedges and place on baking sheet, drizzle with olive oil and sprinkle with garlic powder and oregano.
  3. Season with salt and pepper and toss until fully coated.
  4. Arrange wedges in a single layer, skin side down, and bake until deeply golden and crispy, ~38-40min.
  5. To make dip: In a small bowl, combine Greek yogurt, lemon juice, 1 Tbsp parsley, and red pepper flakes.
  6. Top baked potato wedges with feta, tomatoes, dill, remaining parsley, olives, and cucumber.


Alexander’s Borsht:



  • 1/4 of cabbage head (shredded)
  • 3 medium sized beets
  • 2 carrots (grated)
  • 2 large potatoes (chopped)
  • 1 large onion (chopped)
  • 2 large tomatoes (cubed)
  • small piece of celery root
  • 1 celery stick
  • 3 Tbsp of tomato paste
  • 1 sweet pepper (chopped)
  • 4L vegetable or meat broth
  • 1 bunch dill
  • 1 crushed clove of garlic
  • 1 bunch Italian parsley


  1. In a large saucepan, saute the onion until it becomes light golden.
  2. Add carrots, beets, sweet pepper, and tomato paste and continue cooking on medium heat until dense (about 10 min).
  3. While it is cooking, bring a large pot of 4L of water to boil.
  4. Add potatoes, shredded cabbage, and celery root to the pot. Cook for 10min.
  5. Add vegetables from the saucepan, and tomatoes to the pot and stir.
  6. Continue cooking on low heat for 7-10min.
  7. Add garlic, chopped parsley, dill, and salt to taste.
  8. Enjoy!


Homemade Yam Fries

Yam Fries


  • Yam
  • Olive Oil
  • Salt & Pepper
  • Parsley (optional)


  1. Wash and cut yams into stripes (fry cut).
  2. Microwave for 5 min.
  3. Layer on a baking sheet and drizzle with olive oil.
  4. Add salt & pepper.
  5. Bake in the oven for 30min at 400 degrees.
  6. Serve hot and enjoy!




THANK YOU Volunteers!

April 28, 2017

This week is National Volunteer Week and with our classroom program in full swing what a great time to take stock and acknowledge our amazing team of skilled volunteers. THANK YOU to our amazing volunteers. You are the ones who bring our classroom gardening and cooking programs to life!

THANK YOU to our amazing volunteers! You are the ones who bring our classroom gardening and cooking programs to life.

While our chef volunteers are always at the heart of our program, over the years we have had nutritionists, farmers, gardeners, students, educators, photographers, carpenters, bankers, parents, office administrators, and numerous other volunteers from all sorts of backgrounds who have all come together out of their shared passion for healthy eating and local, sustainable agriculture.

We are privileged to be part of a fantastic community that connects so many incredible individuals, businesses, and organizations who never stop amazing us with their passion and dedication.

We wouldn’t be where we are today without the dedication of our volunteers. This year we have over 150 volunteers working in the classroom across the lower mainland and in Victoria to teach over 1,500 kids about healthy food and food systems. , we also have volunteers helping us in the office, participating in outreach activities, advocating for our programs, assisting with raising much-needed funding to support our programs, and sharing their knowledge, passion, and skills to help us.

But wait, there’s more! We also have a volunteer Board of Directors, volunteers helping us in the office, participating in outreach activities, advocating for our programs, assisting with raising much-needed funding to support our programs, and sharing their knowledge, passion, and skills to help us. Plus, many of our volunteers also donate to Growing Chefs! Amazing.

The gift a volunteer gives to an organization is priceless! We are so grateful to those who choose to volunteer with Growing Chefs! THANK YOU a thousand times over!

“Volunteers do not necessarily have the time; they just have the heart.”
— Elizabeth Andrew

Donor Feature: Kin’s Farm Market

March 31, 2017

KFM Logo - Green

This spring, seven Metro Vancouver classrooms have been adopted* by local groups & businesses. A grade one classroom at Mount Pleasant Elementary School is going to receive the Growing Chefs! Classroom Gardening & Cooking Program thanks to a new supporter, Kin’s Farm Market.

We caught up with Kirsten Woloski on their marketing team to learn a little more about this generous BC business.

Hi Kirsten! What is your role at Kin’s Farm Market?

I am a Marketing Associate at Kin’s Farm Market; I started in May of 2016. I enjoy my job because I have such a wide variety of tasks and freedom to think outside of the box.

Tell us a little about Kin’s Farm Market.

Kin’s Farm Market started as an 8-foot table stand on Granville Island in Vancouver, BC. Soon after, we became one of the busiest stands in the island. This helped in pushing us to open our first store at Blundell Centre in Richmond. Fast-forward to 2017, we have expanded into communities throughout the Lower Mainland with 28 stores. We are proud to be celebrating our 30 year anniversary this year!

Why do you think a program like Growing Chefs! is important in a community like Vancouver & BC’s Lower Mainland?

It’s a great opportunity for children to learn about plants, vegetables and the basics of cooking. With all the community gardens and initiatives to grow and eat local in the Lower Mainland, children can learn the basics and take it home to explore further.

Why did Kin’s Farm Market choose to support Growing Chefs?

Kin’s chose to support Growing Chefs! because of our commitment to the community as well as our advocacy for healthy eating. We believe that growing and cooking food is an excellent life skill, for young children, and also encourages them to eat healthy choices.

Thank you so much to Kin’s Farm Market for your commitment to Growing Chefs! We can’t wait to welcome you to your classroom for a visit later this spring.


* For more information about our Adopt-A-Classroom program, please email Jaydeen Williams, Development & Communications Director.

Tips for your Bee Friendly Garden

March 21, 2017


We’re pretty thrilled over here at Growing Chefs! to have such fantastic friends. Included in this list is PlantSomethingBC, and they wrote this piece for us to share with you.


PlantSomethingBC was launched in 2016 through a partnership between BC Landscape and Nursery Association (BCLNA) and the BC Government to encourage British Columbians to buy local and start gardening. The campaign in 2017 has evolved and focuses on bee forage plants that add ‘awe’ to any garden. Through this initiative, PlantSomething Bee Friendly was created.

Bees around the world are losing habitat and this is having a direct impact on the wild, honey and bumble bee populations in our communities. Bees are responsible for pollinating up to 80% of plants, including plants that produce the fruit and vegetables that we eat every day. Without pollination, a third of the food that we eat wouldn’t exist and our meals would taste bland.

To keep our plates full and our taste buds happy we need to feed the bees. Many Garden Centres sell wildflower seed blends for pollinators but Bee Friendly plants are not limited to wildflowers. Nurseries around the BC grow gorgeous plants, shrubs, and trees that provide food for the bees all year long. These nurseries are typically family owned and operated and are invested in creating a positive environmental impact in their communities.

Tips for your Bee Friendly garden:

  1. Use a variety of plants that will provide pollen and nectar at different times of the year.
  2. Choose single flower varieties where ever possible (ask you garden centre assistant for help if you have trouble finding them).
  3. Make it easy for the bees and place plants of the same variety close together.
  4. Include a watering hole for bees to drink and cool off in.

The size of your garden doesn’t matter; even if it is in a container, bees do not discriminate. In fact, bees in the city are starving and would be happy to visit your apartment balcony’s container garden!

If you see a bee in your garden, take a picture, upload it to social media and tag it with #BCplants. Every photo that you post will enter you in to win a Wheelbarrow of Goodies.Bee Friendly

To make your gorgeous pollinator garden visit to find a list of plants that is frequently updated. Encourage your neighbours to do the same and add a level of competition between households and families. After all, we are doing it for the bees!

PlantSomethingBC on Facebook
PlantSomethingBC on Twitter
PlantSomethingBC on Instagram
PlantSomethingBC on YouTube

Growing Chefs! From a Parent’s Perspective

March 7, 2017

Lindsey Boyle, gardening with her son Oliver

Lindsey Boyle holds multiple titles and wears many hats at Growing Chefs!  – Volunteer. Committee Chair. Director. Donor. Advocate.

And Parent. After seeing the impact of Growing Chefs! on her son’s class, Lindsey was inspired to get more involved.

People like Lindsey help to make our work in the community possible. Thank you, Lindsey, for all that you do for us, and thank you for taking the time to share your Growing Chefs! experience.

We understand you have a son who participated in the Growing Chefs! Classroom Gardening & Cooking Program. What did he learn from that experience?
Yes, I do. He is 8 years old and his name is Oliver. He told me Growing Chefs! taught him “to grow and cook healthy, yummy things, like stir fry, soup, and salad”. He learned how to use a knife properly. And he said, “I also learned I love to cook.” The first year Oliver’s class was lucky enough to have Growing Chefs!, I attended most weeks, and by the end of it I was inspired to get involved directly and help more kids gain the life-changing experience that Oliver has had.

When you’re not sharing Growing Chefs! with the world, what do you do with your time?
I have a wonderful and very full life. My husband Steve and I have two boys, Oliver and his younger brother George, who is almost 5. We love to be active outdoors and spend a lot of time cross country skiing and biking. For my day job, I am a Partner for The Sound, an exploration (research), strategy, and innovation agency which takes me to many different cities and occasionally overseas to do qualitative research and understand people on behalf of our clients. It’s work that combines business, psychology, sociology, anthropology, and journalism. I love what I do.

You’re the chair of the Communications Committee. What can you share about this upcoming year’s plans/goals?
I’m excited about the year ahead for the Communications Committee because last year was a foundational year – we developed a Communications Strategy for the first time and now we will be focused on measuring progress against the objectives we set. We’ll also be focused on creating goals for increasing communications impact for Farms to Forks, our annual Gala in early October. We want more people to be aware of Farms to Forks – and encourage more to attend and sponsor this amazing event.

You already give so much of your time to Growing Chefs!, why is it important to you to donate as well?
As with any small charity, limited visibility into when grants will be received makes planning for the future very challenging. In order for Growing Chefs! to be able to rely on the funds coming in and plan how to expand their program, they need recurring revenue from ongoing, monthly donors to feel confident they will have the funds coming in to support long-term growth. It’s a top priority for me that the next generation have values around food that will make them want to support healthy food systems – and Growing Chefs! is one of the best ways I’ve seen to ensure that happens.

Join Lindsey and become a monthly donor today: 

Connecting Families in the Garden

February 10, 2017

downloadYear after year, Growing Chefs! receives support from West Coast Seeds in the form of untreated, non-gmo seeds for organic growing in our Classroom Gardening and Cooking Program.

We connected recently with their Communications Manager,  Mark Macdonald, who shared a little about his role with West Coast Seeds, and some tips about gardening with children. Thank you Mark for your time, and thank you West Coast Seeds for your ongoing support!

Hi Mark, what do you do at West Coast Seeds?
“I do most of the writing and photography for the company – for the catalogue, seed packets, and website. I’ve been here for about eight years. In my garden, I focus on the sorts of things I like to eat, so I grow a lot of salad greens. Inevitably I grow too much of most crops, but it gives me an opportunity to share with my colleagues and neighbours.”

What is it about Growing Chefs! that inspires you to give each year?
“The early start it offers for young people to think about food. Food and gardening are intimately connected, and an understanding of one is bound to broaden the experience of the other. Both cooking and growing provide a superb outlet for creativity, but at the same time they are bound by methods and practicalities. Both food and gardening bring people together. Both involve the sharing of wisdom and building community. What better activities for young people could there be?”

What would you suggest for a kids’ first garden?
“For kids, every day is super long, and a summer can seem like a lifetime. I think there is good fun to be had by planting seeds that do amazing things quickly. Plants like sunflowers and pumpkins come to mind, because in two short months they can grow to a huge size. Also, crops that produce something tangible at the end of the season are great. Drying beans and winter squash are really gratifying to grow because you get to hang onto your accomplishment (before it goes in the pot).

But ultimately, it’s the crops that kids like to eat fresh from the garden that are the most rewarding. Snacking on fresh peas in the summer is something we can all relate to.”


Mark Macdonald, West Coast Seeds

Thanks again Mark, and thank you West Coast Seeds. Happy Family Day long weekend everyone!

Take it From a Volunteer!

February 7, 2017

Who better to advocate for Growing Chefs! than a current volunteer? Thank you so much to Jasmine for sharing her inspiring story below to encourage others to volunteer.

We are accepting applications now for our upcoming spring session of our Classroom Gardening & Cooking Program. It’s a minimal commitment at a one-time 4-hour volunteer orientation in February, and 4 hours a month March – June.

  • Click here to watch a short video about volunteering for Growing Chefs!
  • Click here for more information about volunteering for Growing Chefs!
  • Click here to apply to be a Growing Chefs! volunteer.

“I got involved with Growing Chefs! two years ago because I wanted to contribute to my community and I love working with kids. I have been an avid gardener for years and have worked in the restaurant industry for a decade, so it was a great fit. The other volunteers I’ve had the pleasure of working with have been farmers, chefs, parents, and students. Every team member brings their own set of skills and knowledge to the classroom. I’ve been fortunate to share cooking skills and gardening knowledge with the other volunteer members of the teams I’ve worked with. The whole experience has worked out to be an inspiration for a career change, and a great networking opportunity for me as well, as I am now pursuing a degree in education.

Getting involved with Growing Chefs! is a really minimal time commitment for what everyone involved gets out of it, and the kids are just so excited for every lesson. Each session we have with them is a new adventure, from tasting odd-looking or unknown vegetables and sharing stories about where they come from, to discussions about urban green spaces. It’s amazing the questions some of the kids have come up with during the course of these lessons- I have learned so much through their curiosity.

There’s something really powerful about engaging with young students, and empowering them to contribute to food security in their own lives. Many of them don’t know where their food comes from or how it’s grown, much less how far it may be travelling to get to the kitchen table. We influence better consumer and eating habits by changing the way these students think about vegetables, and how easy, fun, and delicious it can be to grow, cook and eat them!

If you decide to join the Growing Chefs! community, you’ll be rewarded with knowing you’re positively impacting those students’ lives by imparting gardening, cooking, and nutrition knowledge, and you’ll gain a sense of adventure and curiosity inspired by every student in that classroom. Please consider making time for growing a few chefs in your community.”

If Jasmine’s story has inspired you to volunteer, apply today!

A Growing Team at Growing Chefs! – Introducing Selma van Halder

February 3, 2017

Another season, another addition to the team! My name is Selma van Halder and I’m proud to introduce myself to you as the newest team member at Growing Chefs! I have joined this week as Program Assistant, and will be working closely with Amanda Adams to make sure the classroom program runs smoothly this spring.

My food journey started when I was very little. I was born in the Netherlands. My mom propped me up on the side of the sink as soon as I could sit, and we would cook together. I graduated from stealing the Brussels sprouts straight out of the colander to wielding a knife in no time. My mother will be proud to tell you that when the time came for me to take swimming lessons at 4 years old, I made my own pre-pool dinners from scratch. Making these weekly omelettes were, to me, the best thing about having to go to the pool…

This seems to be a pattern in my life: I tend to think about food above all else. This is why, after two university degrees in Anthropology of Religion, and several years on the non-food related non-profit and NGO scene, I decided to finally dedicate my professional life to food.

Vancouver was calling, and I found my food home at the Pacific Institute of Culinary Arts (PICA). After their professional culinary arts program and a job as a teacher’s assistant, I left my PICA family for a job in the vibrant Vancouver restaurant industry. I’m thankful to have had the opportunity to work and train with some of the best chefs in Vancouver; I spent two years with Chef Chris Whittaker at forage and Timber restaurants. In my spare time I cook (duh), write, garden, sing, and I volunteer.

Volunteering with organisations that make my heart beat a little faster has been a staple in my life since my student days, so when Chef Chris posted a Growing Chefs! call for volunteers in our staff room at Forage I jumped at the chance. I’ve spent the past four years honing my craft and my kitchen vocabulary, only to tone the latter down for Tuesday mornings with Growing Chefs!, or Wednesday afternoons with Fresh Roots kids.

What could be better than teaching kids about food? There is nothing more empowering than an awareness of the products you are consuming, and nothing more precious than being able to go through the process of growing, harvesting, processing, and cooking your own food. And most of all, it’s so much fun! The kids love it, and the giant pile of hand drawn thank you cards at the end of the season gets me every time.

A true understanding of what it takes to transform a seed into something that not only sustains us but enables us to thrive is hard to find. Over the many decades of industrialization the chain has become too long, the disconnect between consumer and product is so great, that we’ve lost understanding of what is literally the most important thing in our lives: food. Kids in the western world are now, for the first time in human history, estimated by the World Health Organisation to live shorter lives than their parents due to diet related disease. Something needs to change and I want to do my part to fill the gap, to raise awareness and make the world a better place by doing what I do best: cook and teach.

In September of last year I decided to take the leap and quit my kitchen job to join Groundswell, Vancouver’s local social venture incubator, for their fifth cohort of budding social entrepreneurs. I have been working hard ever since to make my dream of owning and operating a kitchen literacy coaching and training business a reality. Groundswell is a community of like-minded individuals striving towards a new economy, one social venture at a time. They offer support and community to “unlikely entrepreneurs” and provide classes and a platform within an incubator structure.

My time at Groundswell has resulted in a new business: Fare Kitchen Literacy. It is my goal with this business to provide people with meaningful assistance in their journeys towards healthier, more sustainable food consumption. I do that by offering in-home kitchen literacy coaching and training for individuals or families. I’m also partnering with existing organisations within the thriving food scene that is Vancouver, to assist them in broadening their reach.

One of those exciting partnering conversations was with Amanda, here at Growing Chefs! in December of last year. While we were looking into the possibilities for a family based curriculum and discussing the options for connecting kids and parents with the joys of engaging with and preparing food together, she silently dropped the job description for Program Assistant in my mailbox.

And here I am: ready to dive into the behind-the-scenes side of the organisation that I’ve been in love with since I moved here. There could not have been a better step for me to take at this point in time, and I hope to get to know you all as we move into the growing season.

Have you registered as a volunteer for this session yet? Now is the time!

Click here for more information and to apply, and don’t hesitate to contact Amanda or I with any and all questions. See you in the classroom!

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