Locally Grown Gourmet Lettuce?

by Sue Hall

Have you heard of growing food without soil?

Have you heard about kids/youth caring for a garden right in their own classroom, community centre or community house?

Well, that is exactly what we are doing! Food and
Finance: Growing Futures
, is a project that is engaging our children and the youth of our community. When you partner them up with local businesses, and you have a new geneimg_2181ration of healthy, entrepreneurial children that are excited to share their experiences with family and friends.

The Food and Finance: Growing Futures Project was born from an idea that the Director of PFC, Karen Secord had one day. She realized that when it comes to middle class habits around food, there was a gap between what people think they should be doing versus what people are actually doing. Every parent wants to feed their children healthy wholesome foods, but for many reasons it doesn’t always happen.

She realized that if we bring in the children and get them excited about eating healthy at an early age, then change becomes easier. Not only eating healthier, but teaching kids real life skills to make a healthier, happier, and more employment ready generation.

img_1878So how are we doing this? Bring in the Tower Gardens! Tower Gardens are state-of- the-art vertical aeroponic growing systems that can be set up indoors with a very small footprint. The Tower can grow vegetables, herbs, flowers and many different kinds of fruit in less time than it takes in soil.

From seeds, to seedlings, to planting, to harvesting, kids are taking ownership and pride in growing their own food. As a Holistic Nutritionist and Project Manager of this venture, I have experienced firsthand how many children, using the Tower Garden in various schools, community houses, or community centre, have embraced this project with open arms and now open mouths as they harvest their gardens!

The Tower Gardens are located in 3 schools, 2 community houses, a community centre and a food bank where teachers and youth workers have embraced this project. Children as young as 4 years old to the age of 14 are growing, cooking, marketing and selling. I have witnessed an increase in appetite and the desire not only to eat healthy, but to share with others.

Local business owners are also on board! Sheila Whyte, Owner of Thyme & Again, Wentzi Yeung, Owner of Culture Kombucha, and Jo Ann Laverty, Owner of Cake Lab have partnered with Fisher Summit, Connaught PS, and Devonshire PS respectively. Business owners and students together are working together to share knowledge and cultivate curiosity. Students understand that this partnership with the Food and Finance Project is a rare learning opportunity, and are proud to be part of the success of this program will no doubt have for them as individuals, and for the community. These opportunities are life changers!

Each location site has a different  story. Matt Herrington, grade 7 math teacher at Fisher Summit, has used the tower garden to teach place img_2123value to his students. He writes,

One student’s experience  struck me as unique. This student had struggled for an entire 50 minute period to understand place value (how ones, tens, hundreds, work). She was stumped and my heart ached for her. So, during our next period when I introduced the Garden Log’s and saw her face light up, mostly because she was eager to explore the garden, but also because she understood this meant a short reprieve from the dreaded study of place value; Or so she thought!

She took her journal to the garden and decided to record the initial height of each plant. At one point she called me over to inquire about how to record ‘five and a half’ centimetres on the page: “How do you write a 39 and a half sir?” Using ten linking cubes, put together as one whole, I asked her separate the whole into 2 equal groups. She quickly took the whole apart and had two groups of 2. I then asked her, “What did you do to that whole?” She responded, “I broke it in half.”

So we then looked back at her paper and the lonely 5 recorded there, and I asked, “so, what does a 39 and a half look like?” She looked at the linking cubes and at the 5 on her page and quickly wrote, 5.5cm. When she made this realization her smile reflected a sense of contentedness, of accomplishment, and a warmth slowly lit her eyes. She went back to the garden and kept recording plant heights. Math hurdle cleared with a little help from the dill growing in our garden.  Awesome!

Salad Bowl Day Lunch at Devonshire PS with teacher Stephen Skoutajan and his grade five students. Students filled their plates with gourmet lettuce just harvested from their tower.
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A lesson in dicing and cutting other veggies brought in from outdoor gardens, added an extra punch of nutrition and taste.

Connaught PS, grade 4/5 class, teacher Michelle Richardson – prepping their harvest on a field trip to the Parkdale Food Centre, to be creatively displayed as a Mason Jar Salad with Chef Simon Bell to surprise family at the evening meal.

Dovercourt Community Centre with their after school youth program, harvested 2,700 grams of fresh gourmet lettuce!
img_2138 The youth went on to prepare 18 bags of lettuce, 150 grams per bag, sold for $4.00 per bag. The $72.00 earned will go back into their program for field trips and other educational tools.

This is just the beginning. Food and Finance: Growing
Futures
, is a program that will not only provide wholesome food to our youth, but it will spark desire to eat healthier in life and to understand the importance of food. The children and youth will learn and see the connection between healthy bodies and healthy minds, energy and happiness. They will appreciate healthy food and the connections it is bringing to them in their communities. Confidence around financial literacy will instil the power in our younger generation to follow their dreams and become the entrepreneurs of the future.

 

All About Food Community Walk-A-Thon

The Parkdale Food Centre is happy to be participating in the All About Food Community Walk-A-Thon. On Sunday, October 16th, registration and pledge drop off starts at 12:30 pm at the Dalhousie Food Cupboard (211 Bronson Ave.). The walk begins at 1pm and will end at the Parkdlae United Church.

The walk is 2.5 km long, and maps will be provided at the starting point.

Agency tours will be offered so you can learn more about the important work we do.

Light refreshment will also be provided.

The walk-a-thon will also be supporting St. Luke’s Table, the Parkdale United Church, and the Dalhousie Food Cupboard.

Below is information regarding this wonderful event!

Walk-A-Thon-Poster

Walkathon event details sheet

Walkathon pledge sheet

Introducing Thirteen Muesli: the faces behind the Social Enterprise

Last month we told you a bit about the Muesli Project — and this month we’re back to introduce the team behind this social enterprise. If you’re interested in learning more about the project, you can visit their website at www.thirteenmuesli.com

We are thirteen teenagers with a business. Not much money. Lots of heart. A vision for a healthier future. For all of us.

 

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AYAN
Hi, I’m Ayan. My parents were born in Somalia. I was born in Holland in 1999. I speak Dutch. My mother and I brought my two younger sisters and baby brother to Canada in September 2014. I dream of a bright future.

Now I am one of Thirteen: A Social Enterprise. We proudly create, market and sell small batch, handcrafted muesli. It is healthy, convenient and versatile. This business is my responsibility. It will help fund my education, change my life, send me to law school.

 

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GHITA
Hi, I’m Ghita.
I was born in Morocco in 2000. We came to Canada when I was 8 years old.
My mother is a nurse. But not here.
I am an only child.
I am a student in the International Baccalaureate Program.
Maybe one day I will be your doctor.
Now I am one of Thirteen: A Social Enterprise. We proudly create, market and sell small batch, handcrafted muesli. It is healthy, convenient and versatile.
This business is my responsibility.

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KEJAH
Hi, I’m Kejah. I was born in Ottawa. Most of my relatives are from Britain, Trinidad and Jamaica. I have one sister. I am the oldest. We are homeschooled. I live in Rochester Heights. But just because you live in the ‘hood doesn’t mean you have to stay in the ‘hood.
One day I will be a neurosurgeon. Now I am one of Thirteen: A Social Enterprise. We proudly create, market and sell small batch, handcrafted muesli. It is healthy, convenient and versatile. This business is my responsibility. The next time you pick up a box of sugary cereal or processed granola I bet you will wonder, “Why not muesli ?”

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DAIJAH
Hi, I’m Daijah. I was born in Ottawa in 2001. Most of my relatives are from Britain, Trinidad and Jamaica. I have one sister. I am the youngest. We are homeschooled.

I dance. You can read my mind when I dance.
Now I am one of Thirteen: A Social Enterprise. We proudly create, market and sell small batch, handcrafted muesli. It is healthy, convenient and versatile.
This business is my responsibility. It is limited only by my imagination.
I dream large.

 

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DAVID
Hi, I’m David. I was born in Goma, Democratic Republic of Congo and lived in Uganda before coming to Canada as a refugee in 2013.
There are 12 people in my family.
I speak 3 languages well – English, Kiswahili, Lugando – and I am learning French.
Soccer is my game.
Now I am one of Thirteen: A Social Enterprise. We proudly create, market and sell small batch, handcrafted muesli. It is healthy, convenient and versatile.
This business is my responsibility.
All the money I earn from it will be spent on my education

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DASHA
Hi, I’m Dasha. I was born in Ottawa in 1996. Most of my life I have lived in Ukraine. I live in an apartment with my mother and younger sister.

I have a job. I love to draw.
One day I will be a doctor.

Now I am one of Thirteen: A Social Enterprise. We proudly create, market and sell small batch, handcrafted muesli. It is healthy, convenient and versatile.
This business is my responsibility.
Believe in me.

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GLODIE
I am Glodie. I was born in Goma, Democratic Republic of Congo and lived in Uganda before coming to Canada as a refugee in 2013. There are 12 people in my family. I have a job. In 2016 I will go to university. One day I will be a lawyer.

Now I am one of Thirteen: A Social Enterprise. We proudly create, market and sell small batch, handcrafted muesli. It is healthy, convenient and versatile. This business is my responsibility.

 

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LANDRY
I am Landry. I was born in Goma, Democratic Republic of Congo and lived in Uganda before coming to Canada as a refugee in 2013. There are 12 people in my family.

I play the piano without knowing how to read music. I take every opportunity to learn. One day I will be a doctor.

Now I am one of Thirteen: A Social Enterprise. We proudly create, market and sell small batch, handcrafted muesli. It is healthy, convenient and versatile. This business is my responsibility.

 

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THIENA
I am Thiena. I was born in Burundi, where my parents still live. I came to Canada with my aunt. We live in a family shelter. I am now a University of Ottawa student. One day I will be an anesthesiologist.

Now I am one of Thirteen: A Social Enterprise. We proudly create, market and sell small batch, handcrafted muesli. It is healthy, convenient and versatile. This business is my responsibility.

 

 

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KEREN
I am Keren. I was born in Belgium in 2001. Both of my parents were born in Congo. We came to Canada in April 2015. I love basketball, dance and music.

I am learning English, but speak fluent French and Dutch. 

Now I am one of Thirteen: A Social Enterprise. We proudly create, market and sell small batch, handcrafted muesli. It is healthy, convenient and versatile. This business is my responsibility.

 

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SUMMER
I am Summer. I was born in Ottawa in 1997.

I am a mother. I dream art.

Now I am one of Thirteen: A Social Enterprise. We proudly create, market and sell small batch, handcrafted muesli. It is healthy, convenient and versatile. This business is my responsibility.

 

 

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EMMA
I am Emma. I was born in Belgium. My parents were born in Congo.

Music makes me move. African dance is in my heart. I’m very social, and adore spending time with those I love. I am learning English. Practise with me.

Now I am one of Thirteen: A Social Enterprise. We proudly create, market and sell small batch, handcrafted muesli. It is healthy, convenient and versatile. This business is my responsibility.

 

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Huge thanks to JVL Photography for generously taking photographs of the entire Thirteen Muesli team.

The Muesli Project

 What’s The Muesli Project?
Parkdale Food Centre (PFC) is ecstatic to have recently been granted funding from a donor who would like to remain anonymous. This funding will provide an opportunity for 15 youth (aged 15-21) to launch a food-based social enterprise called The Muesli Project.

The Muesli Project’s mission is to provide 15 young individuals with a one-year opportunity to start and run a business selling muesli with the help and support of a team of experts and mentors to gain valuable skills and experience for their future.

At the end of this exciting venture and training program, any profits from the business will be distributed amongst the participants upon graduation of the program in the hopes that this money will be used for further education and/or to start their own business.

After a great round of interviews, we are excited to announce that we have recently accepted 15 strong, amazing individuals to make up our Youth Team!

Teaching, mentoring and supervising our youth team will be:
Sarah Stewart: Team Leader; OCT Educator & Food Blogger at sometimesyouneedtocook.com
Jo Ann Laverty: Business Advisor; Co-founder of The Red Apron redapron.ca
Karen Secord: Parkdale Food Centre Manager
Christine Earnshaw: Parkdale Food Centre Board Representative

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Why Muesli?
Muesli is a fiber-packed, nutrient-rich yet convenient breakfast and snack that has always been underrated. Muesli is a mix of oats (and sometimes other grains), nuts, seeds, and dried fruit but, as opposed to the ever-popular granola, muesli does not contain added sugar or oil and is not baked. It is usually eaten raw with a big splash of milk like other breakfast cereals, however, it can also be enjoyed as a snack like trail mix, warmed up like an oatmeal, sprinkled on yogurt, smoothies, soups, or salads. Since PFC is dedicated to providing healthy, nutritious food to its neighbours, muesli fits right in. We hope to bring muesli back to the mainstream!

Why The Muesli Project?
Parkdale Food Centre is a not-for-profit, volunteer-run organization that provides emergency food aid, cooking and nutrition education, and an open and welcoming gathering place for individuals and families in need.

While we have expanded the number of programs we offer to our neighbours in need, we know that we can be doing more for marginalized youth in our area. Over the past year, there has been an increase in support from our community partners, mainly from professionals in the food and restaurant industry, who are willing and ready to support programs for young people to gain valuable skills and experience.

Recently we have also been seeing the benefits of bringing people together to learn food skills, increase nutritional awareness and become more aware about food security issues in our community. By opening up the centre for more programs and services like The Muesli Project, we hope to continue to build a stronger and more resilient community.

When Does The Muesli Project Start?
The Muesli Project’s 2-week Business Boot Camp starts on August 17th, 2015. This is when the youth team will have essential and intensive business training with PFC’s team as well as with a wide range of industry professionals who are generously dedicating their time to this exciting venture. During this Business Boot Camp, the youth team will create a business plan together as well as develop their muesli recipes and branding. After the Boot Camp, you may see The Muesli Project’s signature blends popping up at local craft shows, farmers’s markets, artisan shops and even online!

Watch for us and the unveiling of  The Muesli Project at the Taste of Wellington on September 19.

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