Recipe for Change Chefs
Aaron Foster, LA's Italian + Bar
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Aaron credits his mother, Becky Foster and her restaurant The Mercantile Cafe, as the beginning of “his love for food” in Port Colborne Ontario. Aaron attended the Canadian Food and Wine Institute at Niagara College, and trained under chefs such as Chris Zielinski, Massimo Capra, and Michael Wilson. In 2008, he moved to Bangkok to open RedSky for Centara Hotels where he won numerous awards. Aaron has taken the opportunity at LA’s Italian + Bar to have fun with the menu, aiming to produce high quality food at a great price. He describes the menu at LA’s as Italian with a twist, using the techniques he’s learned from his travels. His vision for LA’s is not to be just another “Italian Restaurant”. He describes his cooking by using “quality products, cooked properly, with bold flavour”. Using as much local product as he can, seasonally permitted of course. |
Aaron Joseph Bear Robe, Keriwa Café
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Aaron Joseph Bear Robe hails from Siksika Nation, Alberta. Born of a Blackfoot father and a Scottish-Nova Scotian mother, his rich and varied cultural background informs his dynamic cooking style and he completed the culinary apprenticeship program at Southern Alberta Institute of Technology. In 2009 Aaron began an apprenticeship under chef Michael Stadtlander and later moved to Toronto, working at Splendido where there was plenty to learn from a chef and kitchen exploring a rustic, elegant, locally sourced menu. At Splendido, he worked alongside Dennis Tay where their mutual passion for food and honouring ingredients has continued with Keriwa Café, where chef Aaron Bear Robe employs the finest quality locally and regionally sourced ingredients to make delicious, rustic food drawing from the his heritage and other food cultures of Canada. |
Albert Ponzo, Le Sélect Bistro
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Albert Ponzo is the executive Chef of Toronto's uber successful Le Sélect Bistro. Wearing the French toque for six years he is the creative force behind the restaurant's contemporary rendition of classic French cuisine. He is a strong supporter of Slow Food Toronto and a large advocator of nose to tail eating with a passion for ingredients that are produced in an ethical and sustainable manner. |
Alvin Rebick, FoodShare Toronto
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Alvin Rebick has been a chef/restauranteur for more than thirty years, and owned and operated 6 different restaurants in both Guelph and Ottawa, all of which were listed in Where to Eat in Canada. With his wife and business partner Glenna, Alvin has written two nationally published cookbook/memoirs, the award winning The Very Best of the Baker Street Bistro and Bistro, Trade Secrets From a Life in Food. Alvin joined FoodShare in January 2009 and quickly became a proud member of the award winning kitchen team (Toronto Star Golden Whisk Award 2009, Bhayana Foundation Team Achievement Award 2009) as Kitchen Manager. Every day he helps prepare a wonderful lunch for all FoodShare staff, volunteers and guests. Alvin also helped to create FoodShare's Good Food Café, which models a healthy school cafeteria, serving attractive and delicious nutritious food that students choose to eat. His switch from business to the non-profit sector has affirmed his love of cooking and awakened a desire to teach everyone how to cook healthy, delicious food. |
Bashir Munye, My Little Dumplings
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Chef Bashir Munye is part of a new generation of Toronto chefs who are inspired by global cuisine while creating the future of local and organic food ideas. A true global child, Bashir’s experience of food embraces many geographical and cultural boundaries. Born in Somalia, Bashir grew up in Italy before moving to the United States and eventually Toronto. His family often travelled through France, Spain, and Switzerland, where he first experienced paté and croissants and, later in Tunisia, couscous, merguez, and harissa. Now Bashir brings his global interpretation of the simple dumpling to Toronto with My Little Dumplings. |
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With a philosophy and mandate to source local and organic fresh ingredients from ethical and environmentally sustainable farmers, foragers and artisans, Chef Long has prepared meals for some of the world’s most discriminating diners, Canada’s corporate elite, political heavyweights, international celebrities and professional athletes. His culinary talent has been recognized by some of Canada’s toughest food critics and his big personality brought to bear as co-host of the Food Network & HGTV Restaurant Makeover. The launch of 360 The Restaurant at the CN Tower followed five years at Toronto’s seminal Pronto Ristorante. Long has opened Café Belong and Belong Catering at Evergreen Brick Works, and is working to renovate King East’s Veritas. |
Christopher Ennew, Ste. Anne's Spa
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Drawing from 25 years of professional experience, Executive Chef Christopher Ennew leads a culinary team at Ste. Anne's Spa that caters to the needs of spa guests from around the world. According to Chef Christopher Ennew..."Food does more than satiate the appetites of guests at Ste. Anne's." He understands that "the creation of exceptional food warms the soul and lifts the spirits of guests who need to relax and escape the pressures of their busy lives." Chef Ennew says “My passion is food; its taste, its texture, its presentation...my goal is to share that passion with my staff so that we work as a team to be the best we can possibly be. I think our passion is reflected in the dishes we prepare for our guests. I’m proud to be the leader of such a team, guiding them, motivating them and then in turn, learning from them.” |
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Claudia Gaviria owner and executive chef of Cruda Café, was raised in Colombia and Ecuador, two beautiful South American countries rich in fresh, seasonal foods. She refined her skills in the culinary arts from a proud grandmother that never wasted food and whose pharmacy was located in the pantry and fridge. Claudia used these fundamentals and combined them with the doctrines of Raw Cooking, Macrobiotics, Ayurvedic medicine and Yoga. She travelled around the world learning ancestral cooking, un-cooking methods and was able to create a physical and spiritual fusion of healing. In 1999, Claudia left a management position in a Boutique Hotel in South America and came to Canada with her nine year old son. After a long stay at an Ashram, Claudia started teaching Raw, Vegan healing cuisine and created Cruda Café a raw vegan Gluten and sugar free resto, located under the roof of St. Lawrence Market. |
Culinary Students from Bendale Business and Technical Institute
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Bendale Business and Technical Institute is a vibrant vocational school in the heart of Scarborough. With a large school food garden on-site that supplies both seasonal produce and year-round kitchen herbs, the culinary arts program is a real field to table learning experience. Chef Steve Taylor runs a tight operation as he leads his students in the preparation of daily meals for the school community and catering for events both at the school and around the city. Before Chef Taylor started his 22 year teaching career, he apprenticed and worked at various Four Season Hotels including a stay in Ottawa where he cooked for visiting prime ministers and heads of state. In addition to coaching the hockey team, Chef Taylor strives to give back what he has gained from his years of experience dating back to his time in school. |
Culinary Students from Eastdale Collegiate Institute
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Eastdale Collegiate is a small inner city school with a strong sense of community and a focus on providing students with workplace skills. The culinary programme at Eastdale provides an ideal opportunity to develop these essential life skills as the students prepare food for the cafeteria, catered events and the community. Jan Main, professional home economist, is the hospitality teacher at Eastdale Collegiate. She has a life-long history in the food industry as a teacher, product developer, media-person and food writer. She has published four cookbooks. Above all, she loves to inspire students with her love of food and finds great pleasure developing the student’s skills and confidence. |
David Nienstein, Barque Smokehouse
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Barque Smokehouse is the brainchild of long-time friends Jonathan Persofsky and David Neinstein, whose passion for bbq and the hospitality industry led them away from their corporate careers to the wooded interior of Toronto's Urban Smokehouse. From the extensive wine list and artisan beers to the seasonal fruits and vegetables delicately prepared to match the subtle smokiness of genuine pit barbeque, Barque Smokehouse presents an original approach to traditional barbeque. We pride ourselves on offering a refined dining experience with warm hospitality and friendly, attentive service in the heart of Roncesvalles Village since April, 2011. |
Dolores Smith, The Olivar Corp
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Dolores Smith is owner of The Olivar Corp., and imports the highest purity olive oils offering Canadians better-tasting food with limited effort due to their complex, clean and crisp flavours as well as silky textures. These "sippable" oils from Spain are used by Michelin Star chefs and are highly awarded at prestigious international competitions. Given her health promotion background, Dolores takes her role very seriously and looks for both fantastic flavour and more nutritional benefits given premium fruit and process - yet at fair prices. The very fine oils in her portfolio have gone through rigorous quality filters and will amaze in all types of food preparation from appetizers and cocktails to desserts. Very pure and clean "sippable" olive oils will also be on sale at 'lower-than-store' pricing with a percentage of sales donated to FoodShare.
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Dewey grew up in Montreal, moved to Toronto and brought his passion for crepes with him. He opened his first restaurant, Chococrepe on Queen West one year ago, continually impressing Torontonians with his unique, made to order crepe creations. Dewey's main focus is to consistently serve up delicious crepes using the very best ingredients. He takes pride in providing a warm, cozy atmosphere for his patrons and considers each Chococrepe team member a part of the family. |
Donna Dooher, Mildred's Temple Kitchen
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Chef Donna Dooher, celebrated cookbook author and restauranteur, is one of North America’s leading advocates of the return to the table. With over 25 years of professional experience in the kitchen, Donna has established herself as a prominent figure in the Toronto hospitality community. After opening Mildred Pierce in 1990 in Toronto’s west end, Donna created The Cookworks Cooking Studio in 1998, which inspired her hit Food Network show The Cookworks aired in over 60 countries worldwide. Mildred’s Temple Kitchen in the heart of Toronto’s Liberty Village and reflects her commitment to providing locally sourced, seasonal ingredients, simply and sumptuously prepared. As an active member of Slow Food, Donna is a self-proclaimed ‘fork hugger’ dedicated to supporting Ontario farmers and local agriculture. |
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For Chef Emerie Brine, the love of fresh food started as a young child. Growing up on a farm on the east coast, Emerie shared in the toils of his large family garden, and home canning was a yearly tradition. While Emerie’s roots are firmly planted in the country, he now enjoys the opportunities that urban life in Toronto provides. His own catering company specialized in dietary-needs menus, and after a proud 3-year service as chef for the Royal Canadian Air Force, Emerie has mastered the efficiencies that preserving can provide. As the chef for Bernardin, Emerie continues to experiment with new recipes for home canners. “As a child, my family picked, pickled and canned every possible fruit and vegetable that we grew. Now, with the abundance of herbs, spices and vinegars available, we can add some zip to traditional recipes, and create new taste combinations that will become family favourites”. |
Hans Vogels, Momofuku Noodle Bar
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By way of the Grace Maternity Hospital, Hans got into restaurants after graduating from the Culinary Institute of Canada starting with an apprenticeship and 5 subsequent years at The Church Restaurant in Stratford. Hans has made Toronto his home since 2000 working for the likes of Susur Lee and Marc Thuet before moving on to executive chef positions at The Spoke Club and Turf Lounge. He is a fan of proper football and his ’64 Chevy. |
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Jeff Dueck has been Executive Sous Chef at Art Gallery of Ontario since 2008, collaborating with Executive Chef Anne Yarymowich overseeing a kitchen brigade of over 30 chefs. With thirty years experience in Fine Dining, Jeff has worked at some of the finest restaurants in the city, including Canoe, Bistro 990, Scaramouche and The Windsor Arms. In addition to his work at fine dining restaurants, Jeff brings over 10 years experience in Event Catering to the AGO. He has organized and executed such prestigious events as the gala openings of Luminato, Innovators Ball, Tennis Canada, Toronto Jazz Festival, and Toronto Film Festival. Chef Dueck’s passion and enthusiasm for all things food and wine, marks him as one of the most dedicated and creative chefs in the city, representing thee AGO at numerous culinary events throughout the year such as Sip and Savour, PicNic at the Brickworks, Toronto Taste and Recipe for Change. |
Jesus Gomez, FoodShare Toronto
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Trained at the George Brown culinary school, Jesus works from a rich and complex palette influenced by his mother's Colombian cooking. He is a master of spicing who creatively composes eclectic flavours to delight every palate, but always says that his secret ingredient is at least 3 ½ cups of care and love which goes into the preparation of any meal. Jesus is a proud member of FoodShare's award winning kitchen team (Toronto Star Golden Whisk Award 2009, Bhayana Foundation Team Achievement Award 2009.) In his five years with FoodShare he has played many roles, including the loving preparation every day of lunch for all FoodShare staff, volunteers and guests, while Jesus spends the bulk of his time mentoring FoodShare's youth interns, teaching them everything from basic kitchen skills to complex culinary technique and passing on to them his great passion for food. His protégé Matthew Flannigan won the So You(th) Think You Can Cook competition at the Royal Winter Fair in 2010. |
John Higgins, George Brown Chef School
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Chef Higgins has over 30 years of international culinary experience as Executive Chef for five-star hotels around the world; he also worked for several years as Royal Cook at Buckingham Palace, where he cooked for her Majesty Queen Elizabeth, the Royal Family, many heads of state, and was the Private Chef to the Queen Mother. In addition, Chef Higgins has won dozens of gold medals in competitions and has several awards, such as Worldwide Winner of Uncle Ben’s Olympic Challenge; as Captain of Canada’s Olympic Culinary Team, he was Winner of the Culinary World Champions in his former hometown of Glasgow. Chef Higgins commands international acclaim, and now, super Chef John Higgins is finding a new kind of satisfaction: he is the Director and Corporate Chef at George Brown Chef School. Chef Higgins is a graduate of Motherwell College in Scotland. |
John Sinopoli, Table 17/Ascari Enoteca
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After completing an honours degree at McGill and a year in Japan, John attended the French Culinary Institute in NYC and went on to work at La Caravelle. He moved on to Craft, Tom Collichio's then new flagship where he learned the successful business practices and incessant demand for high quality. Upon John’s return to Toronto he joined the acclaimed Splendido where under Chef/Owner David Lee he helped to develop sophisticated tasting menus. In 2005 Sinopoli joined Izakaya and his team developed a style of Japanese food that spoke to his experience in Japan as well a demand for quality products and precise execution. June of 2008 saw a shift back to John’s European roots with the opening of Table 17 where John leads the kitchen in creating an ingredient driven menu where European tradition and modern American sensibility are apparent. John and Erik’s latest venture is Ascari Enoteca, an Italian wine and pasta bar where hand made pasta and inventive shared dishes rule the menu. |
José Arato, Pimentón Fine Foods
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A true enthusiast when it comes to Spanish cuisine, I am the owner and Head Chef at Pimentón, Toronto’s own refreshing take on Spanish and Mediterranean fine food. Originally from Venezuela with familial roots in Italy, I decided to come to Canada 11 years ago with dreams of prosperity and success. Having experienced cuisine from near and far, I received my Culinary Management diploma from Humber College and completed the Pastry Apprentice program at George Brown. From there I gained a variety of experience working at Rahier Patisserie, Dessert Trends, the Royal York Hotel, and Park Hyatt. Spain and Venezuela are places I frequently visit for inspiration, delicious cuisine, classic cooking methods and diverse cultural expression; all of which find their way back to Toronto in the form of dishes and service presented at Pimentón. Pimentón offers: Catering for all events, Cooking Classes, Gluten-free desserts, Mediterranean-based dishes and Groceries, European products, Charcuterie & Cheeses and Ready-prepared foods. |
Kristin and Dan Donovan, Hooked
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Kristin & Dan Donovan met while studying at the Stratford Chef School. After years of cooking and working within the Toronto culinary industry, Kristin & Dan set out to create a different kind of fish shop in Hooked. By supporting small boats, small scale fisheries, maintaining direct relationships with the fishers, processors and farmers, Hooked has been providing thoughtfully selected and responsibly harvested seafood for almost 2 years. By hiring only professional cooks, Hooked offers a knowledgeable and passionate staff to ensure customers have a great shopping AND cooking experience. Hooked also offers cooking classes, a selection of smoked fish, prepared foods, sauces and marinades, all made by the team at the shops. Hooked is located at 888 Queen St. E. in Leslieville and 206 Baldwin St. in Kensington Market. |
José Hadad, Frida Restaurant and Bar
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José Hadad, a native of Mexico City, came to Canada in 2001 to follow his culinary dreams. Hadad, the executive chef/co-owner of Frida Restaurant & Bar, aspires to elevate the Mexican food culture in Toronto. He makes his mark with refined Mexican dishes, loaded with authentic flavours and artistic presentations. Hadad cultivated his talents in the kitchens of Bymark, The Grand Hotel, and at Michael Stadtländer farm for the “Heaven on Earth” project. He has received community and food critics’ praise, has been the invited chef for various corporate or government events, and had the honour to serve the Mexican Ambassador. |
Leonard Abel, FoodShare Toronto
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Leonard Abel Jr. began his cooking career at the Toronto Council Fire and Native Cultural Centre and cooked in a variety of restaurants before joining the FoodShare kitchen in 2009 as a member of the Good Food Café team. Leonard is currently the Community Education Supervisor, working as a teacher in FoodShare’s Community Kitchen program. Working with a variety of community groups and in particular with Aboriginal communities through the TDSB Aboriginal Education Centre, Leonard teaches cooking in a community setting and spreads FoodShare’s message of Good Healthy Food for All to hundreds of people throughout the city of Toronto.Leonard Abel Jr. began his cooking career at the Toronto Council Fire and Native Cultural Centre and cooked in a variety of restaurants before joining the FoodShare kitchen in 2009 as a member of the Good Food Café team. Leonard is currently the Community Education Supervisor, working as a teacher in FoodShare’s Community Kitchen program. Working with a variety of community groups and in particular with Aboriginal communities through the TDSB Aboriginal Education Centre, Leonard teaches cooking in a community setting and spreads FoodShare’s message of Good Healthy Food for All to hundreds of people throughout the city of Toronto. |
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Luis Valenzuela, born in Guadalajara Mexico, began his culinary career in 2001 after moving to Canada. Having apprenticed and worked in some of the finest kitchens in Toronto, Canada, Italy and Spain, Luis has become one of the youngest accomplished Chefs in Toronto. As Chef of Torito Tapas Bar in Toronto’s Kensington Market, Luis is passionate about the culture of sustainable living and infuses an appreciation of food, from cultivation to presentation in all aspects of his work. |
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Matt Basile, creator and el presidente of Fidel Gastro's actually started his career in advertising. After years of working and never feeling connected to his career he decided to combine his passion for food with his ability to market impactful ideas and launch Fidel Gastro's. Originally planned as a storefront sandwich shop, Basile scaled his idea back when financing seemed impossible and branded himself as Fidel Gastro, the "rebel without a kitchen" and opperated as a popup food company. In just over a year of business, Fidel Gastro's has been featured in over 20 news publications, sold over 15,000 sandwiches, catered large corporate events and weddings, collaborated with some of Toronto's best chefs and brands, and most recently launched the Fidel Gastro food truck. You can see him on the Travel and Escape Network on his own reality show "rebel without a kitchen". His business philosophy embraces fun food and creative business solutions. Power to the popup, freedom to the food trucks and viva la revolucion! |
Odysseas Gounalakis, Scheffler’s Deli
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Owner Odysseas Gounalakis came to Toronto from Greece in 1982 to study at York University. He found a part-time job in the St. Lawrence Market where he met his future wife Sandra. After many years working at the market the couple decided to open their own business and purchased Scheffler's Deli in 1992. Over the years Odysseas, falling in love with the market atmosphere and food culture has strived to learn as much about the trade as possible, and has reached many milestones along the way. |
Pedro Quintanilla, Bloom Restaurant
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Cuban born chef Pedro Quintanilla brings a passion and uniqueness to his cooking, which he admits has a lot to do with his native land and the influence of his ‘abuela’ (grandmother) who taught him at an early age the art of Cuban cooking. The French Trained Executive Chef at Bloom Restaurant (Toronto) is spicing things up in Bloor West by dishing out an amazing selection of Latin American favorites and adding a North American twist. |
Rocco Agostino, Pizzeria Libretto/Enoteca Sociale
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Executive Chef and Partner for Pizzeria Libretto and Partner of Enoteca Sociale, Agostino’s restaurants focus on simple, natural, honest, regional specific Italian cuisine using local and seasonal ingredients. Pizzeria Libretto is a certified Neapolitan pizzeria located in Toronto's West End. He is formerly the Chef/Owner of Silver Spoon Restaurant & his experience includes Chef at Ferro Bar Café and studies abroad in Rome, Italy for several years. He is also a graduate of the Stratford Chef's School. His philosophy is one of simplicity, flavor and passion. Using a few seasonal ingredients to create a tasty dish that evokes memories of a passionate heart. |
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Monforte's owner/lead cheesemaker, is a veteran chef whose cuisine is well-known to patrons of Stratford's stellar restaurants Rundles and the Old Prune. Ruth is past chef at the Stratford Festival's Green Room restaurant, simultaneously teaching at the Chefs School. Of Mennonite descent herself, Ruth is the mother of three sons, Ben, Christian and Daniel. Ruth was honoured at the Stratford Optimism Place 10th Annual Women of the Year Awards. She won the 2008 Women in Agriculture Award and the presenter said that Ruth shows a "deep love of her craft, one which is especially suited to women," and that "she has shaken our notion of what great cheese is." In accepting the award, Ruth left the crowd laughing when she said of the lofty introduction that preceded her: "I found it difficult to listen to. In fact, I'm just an old broad who had a mid-life crisis! |
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Sam hails from Iowa City, where his pursuit of all things culinary began at the age of sixteen while working part time in restaurants during high school. Sam has cooked in Iowa City, Chicago, Boston, the Hudson Valley, and NYC. In 2007, Sam started working with chef David Chang at Momofuku Ssäm Bar. He helped open Momofuku Ko as sous chef in 2008 and recently settled up north to help open Momofuku Toronto. |
Sang Kim, Yakitori Bar/Seoul Food
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Sang Kim has worked in the Toronto restaurant scene for the past 27 years in virtually every position, front and back. He is the author of A Dream Called Laundry and Ballad Of A Karaoke Cowboy, both of which explores aspects of Japanese and Japanese-Canadian culture and history. His latest writing project, Woody Allen Ate My Kimchi, is a candid and hilarious look behind-the-scenes at some of the top restaurants in Toronto. The book is scheduled to launch in the summer of 2013. His latest restaurant project, Yakitori Bar and Seoul Food Co., is being documented on How To Open A Restaurant In 30 Days. |
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Steffan Howard has enjoyed cooking in Paris, Montreal and Toronto. He was part of Canada’s first CAA 5 diamond restaurant cooking team at Truffles in the Four Seasons Hotel. Steffan also enjoyed being Sous chef at both Jov Bistro and the Art Gallery of Ontario. A Pioneer in the Local and Organic Food Scene in Toronto and now as corporate chef of the Pegasus Hospitality Group it is very important for Steffan to avail his staff to the virtues of seeking out trusted local and organic suppliers, and to promote this ideology as much as possible. Steffan enjoys cooking in the ethnic diversity that Toronto has to offer, while at the same time staying true to his French Canadian roots. |
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Sybil Pinnock, FoodShare Toronto
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Sybil believes that good healthy food is music to the senses and the soul. An accomplished baker and chef with considerable expertise in Caribbean cuisine, Sybil is a proud member of FoodShare's award winning kitchen team (Toronto Star Golden Whisk Award 2009, Bhayana Foundation Team Achievement Award 2009.) As a twelve year veteran, she now single-handedly coordinates FoodShare's Field to Table Catering program, creates delicious nutrient-dense soups for Toronto's under-housed in the Power Soups program, and helps prepare a delicious lunch for FoodShare staff, volunteers and guests every day. Sybil's warmth and delicious food are known city-wide by her loyal clientele and attendees of festivals such as the Hot and Spicy Food Festival, and the Picnic at the Brickworks. Sybil is also credited with the invention of Jerk Tofu a decade ago when vegetarian options were often less than inspired. Her focus on healthy home made hospitality that delights both the eye and the stomach is always inclusive, meaning that there is something for all to enjoy. And her warm smile and calm approach reminds those who meet her that we can all stay centered if we take a page from her cookbook. |
Therese DeGrace, St. Anne's Spa
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Therese DeGrace embodies the next generation of cuisine with menus showcasing a diverse blend of ethnic, eclectic and healthy cuisine. Therese teaches part time at Niagara College and the LCBO. In addition to Executive Chef, Food Writer and Restaurant Consultant she has been featured on CTV, National Post, Entertainment Tonight, Breakfast Television and was host/reporter for Toronto Living, Toronto Dining and Home Cookin’. Her relationship with food has taken her to the five-star Kildare Club in Ireland, and The Hillcrest (sister spa to St. Anne's) and recent history includes Chef Consultant with Kitchen Culture and previous Executive Chef/Owner of Lola's Commissary. Therese's various awards include: winner of The Pressure Cooker, and she was named as one of L’Oreal’s Mille Femme Magnifique. She was also a member of President's Choice Blue Menu Panel. |
Upcoming Events
Worm Share - for the Love of Compost
Toronto Compost Leaders present... Worm Share Launch!
Drop by to get special (red-wiggler) worms and information on how to start and maintain your own worm-composter.
Taste of the Food Terminal
On May 25, the Ontario Food Terminal will open its doors to the public for one day in support of FoodShare! Tour the Terminal, meet farmers and wholesalers, and enjoy a delicious healthy meal prepared by our very own Field to Table Catering.
More Details »Educator Workshop - Building Nature & Food Connections
Are you an educator, teacher or parent? Interested in integrating more nature-based activities in your repertoire?
Then join FoodShare's Field to Table Schools team for a day of nature connections!
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