Shuswap Food Conversations

    SHUSWAP FOOD CONVERSATIONS 2018

 FOOD -  HEALTH  -  LOCAL ECONOMY  -  YOUR BUDGET  -  JOBS

Learn how these topics interconnect.  Bring your ideas, articles, questions, and curiosity.

Part of each evening will be devoted to discussion, related videos, or pertinent articles.

FREE ADMISSION -- OPEN TO ALL

  Wednesday 7– 9 pm at Okanagan College, Salmon Arm          *Drop-in basis

Hosted by Shuswap Food Action Co-op in partnership with Okanagan College

                              * College requests sign-in for this General Interest lecture series

 

March 21

 

TOWARD A LOCAL FOOD SYSTEM

How does a system of local food production, distribution, and purchasing benefit the Shuswap?  Where are we at, and where do we need to go to become self-reliant?

Wolf Wesle, Green Croft Gardens and President of the Okanagan Food Hub Co-op.   Committed to educating the public about sustainable local food production, and encouraging future generations to eat and/or grow organic food.

 

March 28

The ATTRACTION OF BUYING CLUBS, CSA + CO-OPs

Q.  What stops people from buying in bulk and sharing the      discounted cost, or from supporting community agriculture in all of its various forms?  

A.  Nothing!  It is done every week in the Shuswap.

Joyce Henderson, Salmon Arm Good Food Box (non-profit volunteers committed to bulk buying)

Gabriele Wesle, Green Croft Gardens (Farmer’s market, C.SA, & “Farm Gate” vegetables + berries)

Chris Bauman, Monashee Community Co-op

Richard Vignola, RanchoVignola (nuts+dried fruit)

 

 

April 4

 

THE UNSUSTAINABLE COST OF DISEASE

What some local health professionals are seeing in their offices:  could there be a relationship between what we consume and body health?

Dr. Warren Gage, Pediatric wellness Chiropractor

Deanna Hartley, Holistic Nutritionist and owner Shuswap Health Foods

Dr. Samantha Boutet, Salmon Arm Naturopathic Clinic

 

April 11

REAL FOOD, REAL FAST

Not all families can afford to buy organic.  Come and learn a few tips on preparing inexpensive, healthy, quick meals from local products.

Eileen McKie, Food ideas you can use coupled with resources you can reference for recipes, cooking ideas, and nutritious eating.

 

April 18

LOCAL FOOD SPEAKS FOR ITSELF

Six dedicated local producers give us a glimpse into their lives, and tell us just what it takes to bring quality food and drink to your table. 

Kristen Bevandick,CrookedFenceFarm (veggies)

Grant Smith, Balmoral Farms (grass fed beef)

Chelsea Keenan, Keenan Family farms (chicken)

Keith Boulter,SweetHavenFarm (mixed farming)

Merel+ Barrie Voth,HillsideDreamsGoat(Dairy)

Amanda Eastwood, Marionette Winery (wine)

 

April 25

STARTING EARLY: A SPRING PLANTING PRIMER

Learn why, when, where, what, and how to plant food for your family.

Chris Guiver, Master Gardener and Salmon Arm community garden supporter

Bert Revel, long time Salmon Arm gardener with a wealth of first-hand experience

 

 Call Shelley Corbin or Ronn Boeur at (250) 832-1956 if you have questions                                               Email      ronn_boeur@hotmail.com

 To pre-register, Call Okanagan College Continuing Studies (250) 804-8888  (Toll-free1-866-352-0103)    Email      csshuswap@okanagan.bc.ca