FoodSafe Level One Course

We all have questions when it comes to food safety. What should we be concerned with when handling food in our kitchens? What’s safe and what isn’t in our day-to-day work in the kitchen?

Come learn the basics about safe food handling in a friendly classroom environment. This is a provincially recognized course taught by qualified instructors. It is suitable for individuals who have a grade 8 or higher reading comprehension level.

Date/Time:  Sat, Mar 31, 2012, 9:00 am – 5:00 pm

Location: Greater Vancouver Food Bank Society, 1150 Raymur Ave. Vancouver, BC

Cost: $50.00 – $95.00 (sliding scale)

To register: Contact Darlene Tanaka, at 604-216-2325 or darlenet@foodbank.bc.ca or complete and send in the FoodSafe Registration Form in Word or in pdf

Please note: Lunch is not provided, so please bring a lunch.  Registration is limited to 20 per class. Payment required upon registration.  Cancellations must be done at the latest, 72 hours before. No refunds for no-shows.  The workshop may be rescheduled if registration numbers are not met.

Train-the-Trainer Canning Workshops in Vancouver

These two day workshops are specifically for those who want to teach canning classes in their community.  Learn up-to-date safe canning practices as well as theoretical & practical techniques.  We will review old & new canning equipment & tools as well as discuss the various canning products & ingredients on the market today. Find out about canning & safe food handling resources available to you. Discuss how to run a canning workshop that best suits your community’s needs.  This workshop is a combination of lecture, discussion, demo and hands-on experience with boiling water bath canning and pressure canning.   Bring your canning questions, comments and your own lunch!

Participants must be willing to answer a post-workshop questionnaire and participate in one 1-hour teleconference a few months after the workshop.

Prerequisites:  Participants must be:

• Experienced in canning
• Community agency representatives who will be running community canning classes in  2012

Faciltated by:

• Emerie Brine, Executive Chef,  Bernardin,
• Diane Collis, Manager, Fresh Choice Kitchens; and
• Darlene Tanaka, Co-ordinator, Fresh Choice Kitchens

Dates:        The workshop is being offered twice, choose between:

1)     Mon, April 30, 2012  9 am – 4 pm &   Tues, May 1, 2012  9 am – 4 pm

OR

2)  Wed, May 2, 2012, 9 am – 4pm & Thurs, May 3, 2012 9 am – 4 pm

Cost:            $175.00 per person*    (please bring a lunch)

Location:  Vancouver Food Bank, 1150 Raymur Ave   (visit the “Contact Us” page on our website for directions)

 Registration:         Contact Darlene Tanaka, 604-216-2325,   darlenet@foodbank.bc.ca or send in a completed registration form.

 Registration is limited to 8 people with a limit of 2 people per agency.  *Each agency represented will receive $500.00 worth of equipment which includes:  Fresh Choice Canning Training Manual, pressure canner, Bernardin canning kit which includes a canning pot with flat rack.

Sponsored in part by

     

Part-time Job – Richmond Food Security

Application deadline: March 2.

Do you enjoy working in the community and breaking new ground in the food security field? The Richmond Food Security Society is looking for you!

Richmond is home to a vibrant food security community, which includes food activists, young farmers, health workers, community developers, and citizenry of all walks of life. The Food Security Society consists of a network of organizations and individuals working towards a more resilient community.

For a list of duties and qualifications, please view the job description.

This is a part-time, contract position, currently funded at $40,000 per year. If funding is approved for the Foodlands Assessment Project, the contract will be full-time at $60,000.

Please send a resume and cover letter to  coordinator@richmondfoodsecurity.org

The application period ends on March 2nd, 2012. Interviews will take place March 12-14th, 2012. Only successful candidates will be contacted for an interview.

 

http://www.richmondfoodsecurity.org/2012/job-posting-coordinator-richmond-food-security-society/

Aboriginal Community Kitchen Leadership Workshop

A community kitchen is a group of people who get together regularly to cook and eat together or cook and bring food home. Groups most often cook in community centers, neighbourhood houses, apartment building or hotel common rooms, schools, housing co-ops or people’s homes. In this workshop, you’ll find out more about leading a ‘traditional’ community kitchen using First Nations foods, teaching methods and supports. Learn different ways a group can work together and learn how you can lead or start a community kitchen. Experience a community kitchen first hand!

Participants registering for this workshop must meet the following criteria:

• Live or work in the Vancouver Coastal Health Region; and,
• Be associated with an Aboriginal program (such as the Aboriginal Strategic Health Initiatives Program)

Facilitated by:

• Jessica Chenery a passionate community development practitioner who embodies an Indigenous ancestral line to the central Vancouver Island area, shíshálh and Penelakut First Nations
• Diane Collis, Manager, Fresh Choice Kitchens, The Community Kitchen Program of the Greater Vancouver Food Bank Society

Date:   Friday, March 9, 9:00 am – 2:30pm

Location:  Vancouver Food Bank, 1150 Raymur Ave. Vancouver, BC. For directions, visit the “Contact Us” section of our website http://www.communitykitchens.ca

For more information or to register: Contact Leah Karpan, AHIP Assistant, ph: 604-875-5600 EXT. 63295, Email: leah.karpan@vch.ca  (please complete the registration form)

Community Kitchens – it’s about building community!

Take a look at this article about community kitchens from a recent issue of Urban Farm Magazine.   The article includes a great writeup about Fresh Choice Kitchens and includes photos from our Community Kitchen Leadership Workshops!