As a coastal foraging chef, I see what our food systems could be built around. Â A celebration of what grows right outside your door, not what comes from a million miles away thru a complicated border, unripe and frequently
flavourless.Â
Rarely do I dip my toe in the murky political pool, but have you seen what gas costs?! Â We could look closer to home for some of our food at least, food sovereignty brings safety and power. Our journey could start with a simple
walk in the forest, learning about a handful of planty partners or sustainable sea side snacks (I couldn't resist the alliteration:). Â Pst, tell a friend and like a good snowball, let's roll the knowledge down the mountain to keep it going. Starting now with these crisp, fresh, asparagus-like lily spears that are peeping out of the earth to take a look around. Â Pounce, because they don't stay around long. Â Or, go to the Riley Park farmers market, Matt @YourWildestFoods can sell
you a handful and you can begin a beautiful relationship with your new tasty plant friend the easy way.
Michelin star restaurants like Published on Main covet these bright, green treasures, because they are better than asparagus. So, why shouldn't you? If you want to learn about the land and sea
to start seeing the food amongst the trees, come out for a spring foraging class or a clam dig and cook out to enjoy our early spring bounty. Â
April 18/19th Only! Spend a delicious day at the beach in near Mill Bay, Vancouver Island with commercial fisherman, Ficus Chan (Crab Bellingham)
and Chef Robin Kort of Swallow Tail Culinary Adventures learning to catch and cook local clams at the beach. We may find butter clams, savoury clams, cockles, oysters, littleneck, manila clam, horse clam or geoduck if we are lucky.
The teachers at Swallow Tail have gathered food knowledge from many local indigenous peoples, we are grateful for it and we would love a chance to give back if any local First Nations groups would like to join our programs please
contact us for complimentary tickets. |
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