Renfrew-Collingwood Community News

News stories from the Renfrew-Collingwood community in East Vancouver


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March 2018 issue of RCC News is here

Renfrew-Collingwood Community News March 2018

Happy spring! This issue of the RCC News is full of the many wonderful people, events and programs happening in our neighbourhood!

Get your latest issue of the RCC News at your local coffee shop, grocery store, library and community centre.

Or click on the cover image to view the new issue.

In this issue:

  • Small is beautiful! Neighbourhood Small Grants projects are back
  • Celebrating 20 years of RCC News: Cathy Folkard: The light shines on
  • Connections and Resilience Lab
  • Local youth Maggie Fong wins City of Vancouver Awards of Excellence
  • MLA Adrian Dix addresses resident concerns about homeless housing
  • Nutrition Month 2018 — Unlock the Potential of Food
  • Expert tips to get your lawn and garden going this spring

Do you have a local story to tell or an event to share? We’d love to hear about it! Email rccnews-editorial@cnh.bc.ca.

The deadline for the April 2018 issue is March 10. We welcome story submissions from 300 to 400 words long. Accompanying photos must be high resolution in a jpg file at least 1 MB large and include a photo caption and the name of the photographer.

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March is Nutrition Month: Take the Fight Out of Food

BY ANGELINA LAM, HELEN YEUNG AND KATHY ROMSES

NutritionMonth-2017-eng

Are you constantly confused about what to eat because of all the information out there or simply having a hard time keeping up with the newest food trend? Each year, Dietitians of Canada leads a campaign in March called Nutrition Month. This year, celebrate with dietitians to Take the Fight Out of Food! Spot the problem. Get the facts. Seek support.

The goals of Nutrition Month are to provide nutrition information you can trust, help debunk fad diets and identify nutrition myths. With the support from dietitians, enjoying food, eating healthily and working on problems with food will be easier.

By participating in Nutrition Month, individuals will develop skills to make healthful food choices that are more sustainable and to become more confident in problem-solving food issues. Each week of March focuses on a different topic such as fad diets, digestive problems, picky eating, eating and stress, and managing a health condition.

Visit the website www.nutritionmonth2017.ca to find resources, recipes and phone apps featured along with each topic to make it easier to participate.

Why not get started now with one of the featured recipes for Nutrition Month.

Avocado, Roasted Squash and Black Bean Tacos

Makes 4 servings. Recipe by Avocados from Mexico

1 Butternut squash (approx. 1.3kg/ 2.9lb) 1
2 tbsp Olive oil 30 mL
¼ tsp Salt 1 mL
¼ tsp Fresh ground pepper 1 mL
2 tsp Sumac (or paprika) 10 mL
½ tbsp Olive oil 7 mL
1 Garlic clove, finely minced 1
1 Can (540 mL) black beans, rinsed & drained 1
1 tsp Ground cumin 5 mL
½ tsp Chili powder 2 mL
½ tsp Salt 2 mL
8-10 Corn tortillas 8-10
1 Avocado from Mexico, diced 1
½ cup Feta cheese, crumbled 125 mL
  Fresh cilantro, hot sauce and lime quarters, to serve  

Recipe tip: For seasonal ingredients, such as butternut squash, be creative and substitute it with other starchy vegetables like yams, which are available all year round.

Step 1

Preheat the oven to 425°F. Peel the squash and cut it in two. Remove the seeds and stringy fibres, and dice the squash.

Step 2

Arrange the squash pieces on a baking sheet lined with parchment paper. Drizzle with olive oil, add salt and pepper, and sprinkle with sumac or paprika. Roast for 25 minutes.

Step 3

In a small saucepan, sauté ½ tbsp olive oil and the minced garlic over low to medium heat. Add the black beans, ground cumin, chili powder, salt and ¼ cup of water. Bring to a boil. Cover and reduce heat to low. Simmer for approximately 5 minutes or until the beans are well heated and soft (but not dry).

Step 4

In a hot pan, heat the tortillas for a few minutes, or microwave them for 20 seconds. Cover with a clean cloth to prevent them from drying out.

Step 5

Top the tortillas with roasted squash, black beans, avocado and feta. Serve with fresh cilantro, hot sauce and lime quarters.

Visit the website www.nutritionmonth2017.ca for more nutrition resources, recipes and tools to help celebrate Nutrition Month!

Angelina Lam is a University of BC dietetic intern. Helen Yeung and Kathy Romses are public health dietitians with Vancouver Coastal Health.

Copyright (c) 2017 Renfrew-Collingwood Community News


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March 2016 issue of the RCC News is here

This issue of the Renfrew-Collingwood Community News is full of the many wonderful people, events and programs happening in our neighbourhood!

RCC News March 2016Get your latest issue of the RCC News at your local coffee shop, grocery store, library and community centre.

Or click on the cover image to view the new issue.

In this issue:

  • East Vancouver swordplay school named top entrepreneur
  • Make small changes to eating habits – March is Nutrition Month
  • Skytrain 30 years ago
  • 10 tips to conquer clutter
  • Free online courses for newcomers
  • Stile Moderno baroque concert lights up Il Museo
  • Local children’s authors inspire a new generation at Nootka school
  • A chat with Dolores
  • Small gestures mean a lot to seniors and volunteers

Do you have a local story to tell or an event to share? We’d love to hear about it! Email rccnews-editorial@cnh.bc.ca.

The deadline for the April 2016 issue is March 10. You are welcome to submit a story from 300 to 400 words. Accompanying photos must be high resolution in a jpg file at least 1 MB large and include a photo caption and the name of the photographer.


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Serving up a lot of fun and a bit of magic: Project Chef’s secret ingredients for health and nutrition

BY JULIE CHENG

Master Chef Barb shows the proper way to measure flour with the help of Chef Tiffany. Photo by Julie Cheng

Master Chef Barb shows the proper way to measure flour with the help of Chef Tiffany. Photo by Julie Cheng

“It’s time for the magic ingredient,” says Barb. “This makes bubbles when you add water.” As she measures the baking powder into the bowl, the kindergarten students, all together, let out an awe-filled, “Whoa!”

“Now I’m going to show you a fancy tool: It’s your finger!” she says, waving her index finger in the air. “But it must be a clean finger.”

Another huge “Whoa!” fills the room as she turns the flour into dough with the fancy kitchen gadget that’s her finger.

Watching this animated woman in action is a real treat. You can’t help but think, “These kids are so lucky” and “I wish I learned to cook from her.”

These lucky kindergarteners from Graham Bruce Elementary are learning to cook from Barb Finley, a school teacher for 25 years who later became a chef and has taught at the Dubrulle Culinary Institute and the Northwest Culinary Academy of Vancouver.

Chef Saman mixes the dough with the fanciest kitchen tool ever—her finger! Photo by Barb Finley

Chef Saman mixes the dough with the fanciest kitchen tool ever—her finger! Photo by Barb Finley

Barb started Project Chef in 2008 to teach children about wholesome food. This school year, Project Chef will run in a total of 14 schools in Vancouver, including Graham Bruce and Nootka schools, and cook with some 1,500 children and 800 parent and community volunteers—but there’s also a three-year wait list of more schools wanting this program.

At Graham Bruce, Barb and her team is running the Project Chef in Residence program, where they work for one month. From kindergarten to grade 7 and parents to teachers, everyone at the school learns to develop healthy attitudes toward food, make meals from scratch from whole foods, and, most of all, they learn that sharing food with people is a joyous thing. “It’s a total immersion,” explains Barb. “When the whole school is involved, that’s when magic really happens.”

The program buys local and organic as much as possible, from farmers markets. You can still get fresh greens in winter, says Barb. “Right now, there’s arugula and kale, and the wildest, wackiest carrots—the kids love them.”

Chefs Jeevan, Nathan and Aezen proudly display their pizza masterpiece. Photo by Michelle Fattore

Chefs Jeevan, Nathan and Aezen proudly display their pizza masterpiece. Photo by Michelle Fattore

From Day One, the kids commit to have “an open mind and an open mouth” – to try new foods. This week they’ve already learned to make Whole Wheat French Toast with Blueberry Sauce (which the kids “hoovered”), and Make-You-Strong Salad with Apple Juice Vinaigrette (one student said, “Chef Barb, I feel stronger already!”).

On the menu today is a dinner favourite: Speedy Whole Wheat Pizza. Barb’s staff, Brandon and Michelle, as well as volunteer Sharlyn and parent volunteers Sukh and Sonny, help the students as they grocery shop around the room and measure, mix, roll the dough and put their pizza together. The kindergarten chefs are excited with their pizza creations, saying it’s the best pizza ever.

Parent volunteer Sukh is the proud dad of two students at Graham Bruce. He says, “It’s a great program. The kids are having fun.”

Julie Cheng’s daughter, Kate, took part in Project Chef a few years ago at Grenfell Elementary. Kate would come home and talk about what she learned, like how to slice an apple so it looked like a star. Now a high school student, Kate is still cooking.

March is nutrition month and also Spring Break – the perfect time to cook with your kids! For recipe ideas visit projectchef.ca/blog/recipes/.

Copyright (c) 2014 Renfrew-Collingwood Community News

 


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March issue of the RCC News is here

Get your March 2013 issue of the RCC News at your local coffee shop, grocery story, library and community centre.

RCC News March 2013

Click on the cover image to view the new issue.

In this issue:

  • Albert Battistoni Celebration of Life
  • Changes to park board model under fire by Paul Reid
  • International Women’s Day: On women’s rights and their safety by Robert F. Edwards
  • Voting is as simple as A-B-C!
  • Lots going on with the Reflecting Still Creek project
  • History: Vancouver Vagabonds Club