Welcome to issue #78 of the Grandview Woodland Food Connection E-Newsletter. This newsletter has been created to share information about food security in the Grandview Woodland and neighbouring communities. Please feel free to send us any information that you would like included.
_________________________
Check out our Blog - http://gwfoodconnection.wordpress.com/
BRITANNIA CARVING PAVILION FIRST NATIONS GARDEN
WILD SALMON CARAVAN
We are also on Flickr - http://flickr.com/photos/gwfc/sets/
Canning Kits to lend
Call - 604-718-5895
_______________________
Events
1. STONE SOUP FESTIVAL
2. STONE SOUP WILD SALMON PRESENTATION
3. WILD SALMON CARAVAN FILM FUNDRAISER
4. WILD SALMON CARAVAN
5. CHICKPEA FESTIVAL
2. STONE SOUP WILD SALMON PRESENTATION
3. WILD SALMON CARAVAN FILM FUNDRAISER
4. WILD SALMON CARAVAN
5. CHICKPEA FESTIVAL
6. BRITANNIA SCHOOL GARDEN FUNDRAISER - SAVE THE DATE
7. GWFC WARM PLATES COMMUNITY KITCHEN
8. GWFC COMMUNITY KITCHEN
9. GWFC NUTRITIONAL COUNSELING SERVICE
10. FARMERS ON 57th CSA GOOD FOOD BOX
10. FARMERS ON 57th CSA GOOD FOOD BOX
11. SUSTAINABLE OPPORTUNITIES FOR YOUTH LEADERSHIP
12. SALTY BRINE FERMENTATION FAIR
Workshops
1. GWFC SPRING FOOD WORKSHOPS
2. FRESH CHOICE KITCHENS CANNING TRAIN THE TRAINER
3. SALLY ANNE'S HEALTHY KITCHEN
4. SEASONS OF FOOD WORKSHOPS
5. HOMESTEAD JUNCTION FOOD WORKSHOPS
6. ITALIAN CULTURAL CENTRE FOOD WORKSHOPS
7. STRATHCONA FOOD WORKSHOPS
Funding
1. NEW HORIZONS FOR SENIORS
2. COMMUNITY INVESTMENTS
Jobs
1. CANNING PROGRAM COORDINATOR - SOLE FOODS
2. COMMUNITY FOOD PROGRAMMER - SOUTH VANCOUVER FOOD NETWORK
3. EXPERT FOOD GROWER/EDUCATOR - VICTORY GARDENS
2. COMMUNITY FOOD PROGRAMMER - SOUTH VANCOUVER FOOD NETWORK
3. EXPERT FOOD GROWER/EDUCATOR - VICTORY GARDENS
1. WILD SALMON CARAVAN
__________________________________
Events
1. STONE SOUP FESTIVAL
2. STONE SOUP WILD SALMON PRESENTATION
3. WILD SALMON CARAVAN FILM FUNDRAISER
All funds raised will help support the Wild Salmon Caravan convergence in Vancouver on June 11 with a salmon ceremony, performers, speakers, a feast, and parade from Science World to Crab Park. More information to come.
4. Wild Salmon Caravan
The GWFC is pleased to partner in the second annual WIld Salmon Caravan - a celebration of the spirit of wild salmon through the arts and culture! The Wild Salmon Caravan will travel to hosting communities over a 5 day journey from the headwaters of the Fraser River at Mount Robson to the Salish Seas. Mark your calendars from June 7 to 11, 2016, and stay tuned to the WIld Salmon Caravan Facebook page for updates with detailed itineraries for travel and events from Mount Robson to Vancouver Island. If you want to support the project, you can donate to their fundraising campaign.
5. CHICKPEA FESTIVAL
Grain, who won the Supplier of the Year Award from Vancouver Magazine, donated a ton (yes, almost 2,000 lbs) of beans to the Neighbourhood Food Networks and other food security programs city-wide.
Join us as celebrate Chickpea Fest including hummus making + all things chickpea in the Year of the Pulses. It is estimated that one in five Vancouver households report some level of food insecurity.
The GWFC will be cooking up tasty chickpea humus at our Wild Salmon Caravan Film Fundraiser May 8 (see above).
Please join us
6. BRITANNIA SCHOOL GARDEN FUNDRAISER - SAVE THE DATE
7. GWFC WARM PLATES COMMUNITY KITCHEN
8. GWFC COMMUNITY KITCHEN
9. GWFC NUTRITIONAL COUNSELING SERVICE
Nutrition counseling services by a certified holistic nutritionist will be available for under-served residents and open to all community members on a sliding scale basis – $0 – $50. This service is aimed at helping you navigate the food choices available in our area and choose the foods that are best suited for your health, taking into consideration any health issues or goals you may have. Improved eating habits can help boost your physical and mental health. This service also aims to help connect residents to affordable, accessible, healthy food programs and options.
Bonnie Chung is a registered holistic nutritionist with many years of experience working in the natural foods industry. She is also working with Choices Markets. She’s eager to share her nutrition knowledge with the community with a friendly approach.
Contact Bonnie Chung at 778-995-7299 or gorealnutrition@gmail.com to book an appointment. More info: http://www.gorealnutrition.com/
Appointments at Britannia Community Centre
Supported by the Grandview Woodland Food Connection
Appointments at Britannia Community Centre
Supported by the Grandview Woodland Food Connection
10. FARMERS ON 57th CSA GOOD FOOD BOX
11. SUSTAINABLE OPPORTUNITIES FOR YOUTH LEADERSHIP
SOYL empowers secondary students to build and steward food gardens on school grounds, run a market stand, cook and share healthy meals, develop and sell a value-added product, and visit local food organizations. Youth build personal, social, academic, and employment skills as they contribute to building healthy and resilient community
SOYL is currently seeking secondary school applicants for our seven week summer program based out of Van Tech and David Thompson schoolyard market gardens. Youth entering grades 8-12 in September 2016 are eligible to apply for the SOYL Crew. SOYL Crew takes place 4 days/week, July 11-August 16, 9am-4pm. The program runs from 9am to 4pm, Monday through Thursday. SOYL Crew members can also earn $600 and volunteer hours or Work Experience credit for 7 weeks of participation.
Do you know youth who would benefit from this experience? Please share SOYL with them and consider supporting them to complete the online application. Find out more or APPLY NOW at freshroots.ca/soyl. We are hosting a special event for youth and youth workers to get a taste of SOYL before making the commitment. Please spread the word:
12. SALTY BRINE FERMENTATION FAIR
__________________________________
Workshops
1. GWFC SPRING FOOD WORKSHOPS
Dim Sum Basics
Wed, June 1, 6 – 8pm
$18
Britannia Community Centre
In this special Chinese brunch, dishes come in petit-fours on bamboo trays with just enough portions to share. Join us for this fun, hands-on class where we will recreate the classic dim sum spread in your own home kitchen. We will make steam buns, jewelled dumplings, and a surprise dish! All levels welcome. Lucia Wong is a personal chef and an everyday Chinese cook.
2. FRESH CHOICE KITCHENS CANNING TRAIN THE TRAINER
The 2 day workshop covers both the boiling water bath and pressure canner methods. Once you complete the workshop we’ll come out and support you with your next 2 canning workshops or canning projects!
Workshop Dates: Wednesday May 4th-Thursday May 5th
Location: GVFB Kitchen, 1150 Raymur Ave, Vancouver
Cost: $30 for one person and $15 for each additional person from the same organization/group
Cost includes:
2 Supported canning demos, workshops or canning projects
1 Bernardin Hot Water Canning Kits (provided when the first demo or workshop is booked)
Take home samples of finished products
Extensive resource manual
I’ve included a poster here: Poster
More Info or to Register: Contact Amy Weeks at
AmyW@foodbank.bc.ca or (604) 216-2320.
2. SALLY ANNE'S HEALTHY KITCHEN
3. SEASONS OF FOOD WORKSHOPS
All workshops at Hastings Community Centre
All workshops only $18
Registration: 604-718-6222
Fermented Beverages
with Laura Reid of Counter Culture
Thursday May 19th
6:00pm – 7:30 pm
Join Laura Reid from Counter Cultures in discussion and sampling of kombucha, water kefir, ginger beer, kvass and more. The workshop will focus on the abundance of recipes and methods, allowing participants to sample batches at various stages to further their understanding of the ferments they would like to tackle at home.
All workshops only $18
Registration: 604-718-6222
Fermented Beverages
with Laura Reid of Counter Culture
Thursday May 19th
6:00pm – 7:30 pm
Join Laura Reid from Counter Cultures in discussion and sampling of kombucha, water kefir, ginger beer, kvass and more. The workshop will focus on the abundance of recipes and methods, allowing participants to sample batches at various stages to further their understanding of the ferments they would like to tackle at home.
HOMESTEADER’S EMPORIUM FOOD WORKSHOPS
For more info on all these workshops below visit: http://www.homesteadersemporium.ca
Intro to Herbal Medicine
Tuesday, May 3, 2016
6:30PM-8:30PM
Living in the fast-paced urban jungle, it’s easy to prioritize our external responsibilities and forget to take care of ourselves. Learning to make our own plant-based medicines is one great way to learn to ways we can take better care and also to slow down as we gather and process these medicines. *Please bring a knife, cutting board, and 2 x 250ml mason jars.
Primarily working with lemonbalm, we will learn about:
-medicinal properties
-harvesting practices
-alcohol-based and vinegar
-based tinctures
-herbal tea
-herbal oils
The Bee School Weekend
Saturday, May 7 & Sunday, May 8, 2016
10:00M-6:00PM
This is a compressed version of Brian Campbell’s 8 Session Bee School. With 12 hours of instruction and hive visits spread over two days, this hands-on program will give a solid foundation in backyard and small-scale beekeeping.Designed for those with sustainability in mind. Suitable for hobbyists and the serious urban farmer. Throughout each class emphasis will be on working with and understanding bee biology and behavior, pest and disease cycles and the use of organic control methods.
The $200 cost includes all course materials and veil rental.
Instructor Bio:
Brian became immersed in the rich and amazing world of bees while he and his four sons spent many a glorious day observing the curious activities of bees, noticing the bees’ consistent patterns, collective activities, and the surprising comparisons to our own human patterns and behaviours. He’s never looked back and today is a Certified Beemaster and beekeeper, heavily involved in food security issues in Richmond and the Lower Mainland.
Water Kefir 101
Thursday, May 12
6:30PM – 7:30PM
Learn the basics of water kefir fermentation to make delicious and refreshing probiotic drinks.In this introductory demo-style workshop, you’ll learn about:
-Feedings: how, when, and with what?
-Containers to use, and creating an environment for your kefir SCOBYs to thrive in
-Flavoring your kefir bevvies
-Secondary Fermentation: How to achieve bubbly goodness
Participants will go home with a pack of dried water kefir SCOBYs to start fermenting at home!
Home-Dried Backpacking
Tuesday, May 17
6:30PM – 8:00PM
Birds are chirping, snow is melting, and hiking season is upon us! When, as a kid, I went out hiking with my family, my mom scorned the ubiquitous freeze-dried meals. We would eat nutritious, homemade food like always, gosh darn it! She made this practical the best way she knew how – with our food dehydrator!
20 years later, I’m here to share some tricks and family recipes for dehydrated meals and snacks. We’ll work through the process from start to finish – preparation, dehydration, and cooking the stuff up real tasty once in the backcountry.
You’ll also take home recipes for chili, pasta sauce, vegan stir-fry, fruit leather and yogurt chews, and more tips for timing to get the most out of a rented dehydrator (or just save time). As always, we offer participants a discount on relevant supplies and rentals (dehydrators, books, etc).
Natural Rootbeer
Wednesday, May 18
6:00PM – 7:00PM
Join Rick Havlak in this workshop to learn to make naturally effervescent rootbeer. Rick will take you through this fermentation process step-by-step and cover everything you need to know to make your own rootbeer brew at home.
Each participant will take home a bottle of rootbeer brewed during the workshop, plus a rootbeer kit complete with all the essential instructions, supplies, and ingredients to craft your very own fizzy-delicious root-beer!
Making Fruit Vinegars
Saturday, May 21
11:00AM – 1:00PM
Join Silvia Di Blasio to learn about the basic-fermentation, pulp, and infusion methods to create your own fruit vinegars. Learn hands-on how to apply these techniques, which equipment and supplies to use, how to troubleshoot, and what the best practices to make each vinegar are. In this class, Silvia will also go over the varying uses of the different fruit vinegars we’ll make in class.
Participants will have the choice to work with apple, pineapple, stone fruits or oranges, and/or berries. Each participant will have at least one finished vinegar with mother to take home.
*Participants please bring:
-2 x 500ml wide mouth mason jars
-cheese cloth to cover your jars
-extra herbs to infuse vinegars with (optional).
*Jars and cheese cloth will also be available to purchase in-store.
Ginger Beer & Wild Herbal Sodas
Sunday, May 22
11:00AM-12:30PM
Avid fermenter Andrea Potter for this fun introduction to wild fermented sodas. We’ll taste and make ginger beer, and learn how to incorporate other flavours and herbs into these refreshing, bubbly beverages.
You will make your own wild yeast starter culture to take home and get started right away!
Learn (or refresh your understanding) about the basics of wild yeast fermentation, the basic equipment needed, and that wobbly line between ‘soda’ and ‘adult beverage’ so that you can get creative with your healthier sodas at home.
Bring a jar (at least 250ml) to take home your ginger bug! jars will be available for sale at Homestead Junction as well!
Urban Foraging Plant Walk
Thursday, May 24
6:30PM – 8:00PM
From under park benches to cracks in the sidewalks to boulevards around the park, we can find food and medicine growing all around us even in the most urban settings.
Join indigenous Metis herbalist, mother, and story-teller Lori Snyder for a wild plant walk around the neighborhood to discover new perspectives on how we see and interact with plants in the city. As we encounter different plants along our way, Lori will share her knowledge and experience in foraging for food, wildcrafting, and so much more! To learn a bit more about
Backyard Chickens
Thursday, May 26
6:30PM – 8:30PM
Have you been considering getting backyard chickens but never quite felt you had it all figured out yet? Are you trying to convince your loved one to embark on this new hobby?
Join Duncan Martin for a workshop on the basics of backyard chicken care. Learn about Vancouver’s 4-hen bylaw, day-to-day care, feeding options, coop construction/setup, chicken health, and more.
Permaculture Gardening
Sunday, May 29
12:00PM – 2:00PM
Permaculture is a philosophy that encourages working with our natural environment instead of against it. For example, permaculture suggests grouping certain plants together in a mutually beneficial way (sometimes known as companion planting) instead of row planting. Permaculture can be similar to indigenous planting practices; as we know, First Nations groups here in Vancouver, unceded Coast Salish territories, are a wealth of knowledge in terms of growing food and medicine.
Instructor Kim Del Valle Garcia will go over practical applications of this way of thinking. In this class, she will demonstrate how you can introduce the 12 principles of permaculture in your garden this season!
Mushrooms 101
Tuesday, May 31st
6:30PM – 8:00PM
For folks that are interested in mushrooms but don’t know where to start, this workshop is for you. Constanze Chen and Mendel Skulski of the Vancouver Mycological Society will be introducing you to the wonderful world of fungi.
You will be eased in to this otherworldly realm by Constanze’s quick-and-dirty summary on the role fungi played throughout human history. The VMS President, Mendel Skulski, will follow with a presentation on commonly-found edible mushrooms in the Lower Mainland, how they grow, and how to identify them.
The presentation will conclude with an introduction to an exciting scientific endeavour that Mendel is currently involved in.
6. ITALIAN CULTURAL CENTRE FOOD WORKSHOPS
All Workshops at the Italian Cultural Centre
3075 Slocan Street
Phone: 604 430 3337
info@iccvancouver.ca
3075 Slocan Street
Phone: 604 430 3337
info@iccvancouver.ca
Gardening for Beginners
Learn everything you need to know to start your very own edible garden. From how to prepare your beds or planters and what seeds to plant to how to manage pests and diseases and harvest and storage techniques. This workshop is for those who have little to no experience growing food crops.
Wednesday, May 4th, 6:30-8PM, $15
Wednesday, May 4th, 6:30-8PM, $15
Gardening workshop: tomatoes!
Tomatoes are a favorite among many home gardeners. From tasty golden cherries to striking green zebras, learn to plant, prune, harvest and manage nutrients for multiple tomato varieties. This workshop is intended for intermediate to advanced gardeners looking to grow the perfect tomato. The workshop will be led by Fresh Roots’ Farm manager Charlotte Konken.
Tuesday, May 17th, 6:30-8PM, $15
Tuesday, May 17th, 6:30-8PM, $15
Get to know your Mushroom
Have you always wanted to be able to recognize edible mushrooms but are inevitably caught unprepared by the fall season? Get ready in advance this year and get to know local mushrooms with mycologist Willoughby Arevalo! Willoughby will teach the core principles and skills of mushroom identification and ease the learning curve by clarifying broad concepts and offering tools to beginner and intermediate mushroomers.
Topics include: understanding the language of mycology; mushroom anatomy; discerning with all the senses; embodied presence in the mushroom hunt; recognizing habitats and reading ecological roles; making and reading spore prints; major groups and species to know; the mushroom hunter’s tools and equipment; ethical harvesting practices; taking field notes; resources for further study.
Monday, May 16th, 6:30-8:30 PM, $25
Monday, May 16th, 6:30-8:30 PM, $25
Urban Foraging
Do you know your weeds? What are they telling us? What information do they want to share? Are they People Plants? Could they help us in the near future? Are they food? Can we make medicines with them? Come and discover the answers to these questions with Lori Snyder, a Metis herbalist and educator. Learn to identify the plants that are growing under our feet, how best to incorporate these very beneficial and valuable plants in to your life and find peace in not digging them out from our gardens! We will meet in the ICC foyer at 7 PM and head for an outside walk around Il Centro premises. The event is rain or shine, so make sure to wear appropriate clothing!
Tuesday, May 10th, 7:00-8:30 PM, $25
Tuesday, May 10th, 7:00-8:30 PM, $25
Urban Foraging and Salve Making
Learn how to ethically forage, identify and when best to harvest medical plants in this walk about around the Centre with Lori Snyder, a Metis herbalist and educator. You will then learn the art of plant infused medical salve made with beeswax. You will take home handouts and your own jar of salve.
June 9th, 7-8.30 PM, $25
June 9th, 7-8.30 PM, $25
The Bread Series: Sourdough Starters
A sourdough starter is a treasured part of many bakers’ kitchens and the first step in baking delicious artisan bread. In this fun workshop, you can look forward to a hands-on session to learn everything there is to know about creating, growing and feeding your own sourdough starter. Our baking expert Roberto will explain what makes sourdough bread different from yeasted bread, how to keep a healthy sourdough starter alive and how to use it for making bread at home. Even better, you will get to take your own starter home! Make sure to bring a 15 oz glass jar of plastic container for your starter.
Monday, May 30th, 6.30-7.45 PM, $15
Monday, May 30th, 6.30-7.45 PM, $15
Pasta-Making: Gnocchi
If you always dreamt of being able to make authentic Italian Gnocchi by hand, here’s a chance to learn from Marzia Molatore, a born and raised Italian who learned cooking from the best teachers available – her mom and Nonna! Marzia will share with you her advice and all her secret tips to make the perfect gnocchi – from what potatoes to use to the best technique to roll them. YOU will make gnocchi from scratch and learn how to make a sauce to pair with them!
The class will include:
Gnocchi making from scratch
Sauce and cooking demonstrations
A small gnocchi tasting
Gnocchi to take home, along with the recipes you will have learnt during class
All the ingredients and equipment are supplied, but make sure to bring an apron, a container for the gnocchi to take home and a full belly! Sorry, the class is NOT recommended if you follow a gluten-free diet. While the class starts at 6.30, please arrive a few minutes early. Tickets are $55. This event is a collaboration with Slow Food Vancouver. Slow Food members are encouraged to call the Italian Cultural Centre to get tickets at a discounted price. For further information, please call 604.430.3337.
Monday, May 2nd, 6.30-9 PM, $55
Gnocchi making from scratch
Sauce and cooking demonstrations
A small gnocchi tasting
Gnocchi to take home, along with the recipes you will have learnt during class
All the ingredients and equipment are supplied, but make sure to bring an apron, a container for the gnocchi to take home and a full belly! Sorry, the class is NOT recommended if you follow a gluten-free diet. While the class starts at 6.30, please arrive a few minutes early. Tickets are $55. This event is a collaboration with Slow Food Vancouver. Slow Food members are encouraged to call the Italian Cultural Centre to get tickets at a discounted price. For further information, please call 604.430.3337.
Monday, May 2nd, 6.30-9 PM, $55
Pasta-Making: Fresh Egg Pasta
Time to let your inner Italian shine and learn the art of pasta making! Join Italian-cooking expert Marzia Molatore in this 3-hours class and get your hands dirty as you knead your very own egg pasta. You will master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. You will then learn to roll it out into thin sheets and cut it in two ways, including picture-perfect tagliatelle, all under the detailed guidance of Marzia. We will finish the night with a small tasting of the pasta with a sauce that Marzia will make before your eyes.
The class will include:
Pasta making from scratch
Sauce and cooking demonstrations
A small pasta tasting
A little pasta to take home, along with the recipes you will have learnt during class
All the ingredients and equipment are supplied, but make sure to bring an apron, a container for the pasta to take home and a full belly! Sorry, the class is NOT recommended if you follow a gluten-free diet. While the class starts at 6.30, please arrive a few minutes early. Tickets are $55. This event is a collaboration with Slow Food Vancouver. Slow Food members are encouraged to call the Italian Cultural Centre to get tickets at a discounted price.
Wednesday, June 1st , 6.30-9.30 PM, $55
7. STRATHCONA FOOD WORKSHOPS
__________________________________
Funding
2. NEW HORIZONS FOR SENIORS
Do you have an idea that will enable seniors to share their knowledge, skills and experiences with others, and help communities increase their capacity to address senior and local issues? The New Horizons for Seniors Program (NHSP) helps to ensure seniors will benefit from, and contribute to, the quality of life in their communities through active living and participation in social activities.
In anticipation of the next NHSP Call for Proposals, the Government of Canada will provide information to help you with the preparation of your application.
Through NHSP your organization may be eligible to receive a grant up to $25,000 per year. Based on the most recent Call for Proposals, projects must be led or inspired by seniors and address one or more of the following five program objectives:
•promoting volunteerism among seniors and other generations;
•engaging seniors in the community through the mentoring of others;
•expanding awareness of elder abuse, including financial abuse;
•supporting the social participation and inclusion of seniors; and
•providing capital assistance for new and existing community projects and/or programs for seniors.
•engaging seniors in the community through the mentoring of others;
•expanding awareness of elder abuse, including financial abuse;
•supporting the social participation and inclusion of seniors; and
•providing capital assistance for new and existing community projects and/or programs for seniors.
Check our website regularly for more information. http://www.hrsdc.gc.ca/eng/seniors/funding/index.shtml
NOTE: To be prepared for the next Call for Proposal, it is strongly recommended to attend one of the upcoming NHSP information sessions. Times and locations will be forwarded to you in the near future.
If you would like to attend and or possibly host a session, please contact 604-658-8451 or e-mail W-T-CSPD-SCEP-NHSP-PNHA-BC-GD@servicecanada.gc.ca at your earliest convenience so that we can make arrangements.
Thank you for your interest in the program and please feel free to pass this on to other senior led organizations or groups that you think may be interested.
Best regards,
New Horizons for Seniors Program, Service Canada
Tel: 604-658-8451
2. COMMUNITY INVESTMENTS
The VCH Population Health Community Investments Team is excited to announce One-Time-Only Project Grants (OTO’s) for one-time-only projects that support vulnerable population groups within the VCH region to enhance their own health and/or prevent illness. 2016/2017 OTO Project Grants are expected to range from $100 to $15,000, with an average grant of $10,000.
2016 PRIORITY FUNDING AREAS:
Reducing barriers faced by vulnerable populations in accessing health care services.
Prevention or management of chronic physical or mental health conditions.
Early childhood development or enhancing resiliency of at-risk children and youth.
Community capacity building in support of people experiencing, or at-risk of, homelessness or poverty.
Social connectedness and reducing social isolation.
Reducing barriers faced by vulnerable populations in accessing health care services.
Prevention or management of chronic physical or mental health conditions.
Early childhood development or enhancing resiliency of at-risk children and youth.
Community capacity building in support of people experiencing, or at-risk of, homelessness or poverty.
Social connectedness and reducing social isolation.
NEW! APPLICATION DEADLINES
Applications are accepted at any time, but reviewed in 3 rounds (June, September and November 2016) or upon exception at other times due to special circumstances. Regardless of project start date, all activities must be completed and funds spent before March 31, 2017. Applications must be received by the following deadlines for consideration in each corresponding round:
ŸMay 31, 2016 Ÿ
August 31, 2016 Ÿ
October 30, 2016
Applications are accepted at any time, but reviewed in 3 rounds (June, September and November 2016) or upon exception at other times due to special circumstances. Regardless of project start date, all activities must be completed and funds spent before March 31, 2017. Applications must be received by the following deadlines for consideration in each corresponding round:
ŸMay 31, 2016 Ÿ
August 31, 2016 Ÿ
October 30, 2016
Please see our funding guidelines and application below for additional details.
Please note: Completed applications and all attachments must be submitted by mail, fax, email, courier or hand delivered no later than May 31,2016 at 4:30 p.m. for the first round of funding. If submitting by email, please ensure the subject line reads “2016/2017 OTO Application”.
If you feel this is something you would like to apply for OR if you have any additional questions, please feel free to contact community.investments@vch.ca and we will be happy to provide you with more information.
Community Investments | Population Health
Vancouver Coastal Health
Tel: (604) 714-3780 | Email: community.investments@vch.ca
___________________________Community Investments | Population Health
Vancouver Coastal Health
Tel: (604) 714-3780 | Email: community.investments@vch.ca
Jobs
1. CANNING PROGRAM COORDINATOR - SOLE FOODSOrganizational Background
Sole Food transforms vacant urban land into street farms that grow artisan quality fruits and vegetables. Our mission is to empower individuals with limited resources by providing jobs, agricultural training and inclusion in a supportive community of farmers and food lovers.Position Description
The Canning Lead is responsible for the operational success of our Food Preservation program. This includes training and supervising farm-staff kitchen helpers, preparing for weekly alternating canning or training sessions, meeting production goals of canned goods, ensuring product consistency, confirming adherence to Food Safety and Vancouver Coastal Health procedures for canned items, meticulously following canning recipes and recording any necessary changes, and keeping detailed logs of temperature and pH.
More Info
2. COMMUNITY FOOD PROGRAMMER - SOUTH VANCOUVER FOOD NETWORK
Are you passionate about food security and creating innovative food programs? Are you commited tomaking an impact in the areas of health, social justice and sustainable food systems? The Community Food Programmer plays a key role in implementing and delivering various food skills programs located in Victoria-Fraserview/Sunset/and Killarney. S/he is also actively engaged in planning, developing and evaluating the programs and community development objectives. The Community Food Programmer will provide leadership for the South Vancouver Neighbourhood Food Network by facilitating community change through multiple collaborations that strengthen food security programming across South Vancouver.
Start Date: June 1, 2016 Terms: 21 hours/week @$18.80-$21.00/hr
__________________________________
Volunteer
1. WILD SALMON CARAVAN
Planning teams are established to organize the Wild Salmon Caravan Vancouver Convergence June 11 and are looking for volunteers to help in the following areas - programming, site logistics, food and feasting, communications and outreach, parade marshals, art builds, and performers/artists.
Planning meetings are scheduled for April 1, 15, 29, May 13, 27, 12:30 - 3pm, Britannia Community Centre
For more information check out the WSC Facebook page:
No comments:
Post a Comment