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UID:10000907-1781715600-1781730000@www.embarksustainability.org
SUMMARY:Community Kitchen: Wild Gastronomy: 'Foraging' the Path to Plant-forward Eating
DESCRIPTION:Community Kitchen: Wild Gastronomy: ‘Foraging’ the Path to Plant-forward Eating\n			\n				\n				\n				\n				\n				EXPLORING CLASSIC AND MODERN CULINARY TECHNIQUES WITH WILD\, PLANT-BASED FOODS\n			\n			\n				\n				\n				\n				\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				\n					\n					\n						Date & Time\n						Wed\, Jun 175:00 PM – 9:00 PM PDT \n					\n				\n			\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				\n					\n					\n						Location\n						SUB Community Kitchen\, room #2125 (SFU Burnaby)\n					\n				\n			\n			\n				\n				\n				\n				\n				\n				Register now\n			\n			\n				\n				\n				\n				\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				ABOUT THE EVENT\nWe are excited to be joined by Chef Oliver as he takes us on a culinary journey to wild gastronomy! He’ll be walking us through classic and modern techniques and philosophies of a plant-based kitchen\, which involve zero waste\, wild food foraging and locavorism. You can look forward to: \n\nGetting to know how a top-tier culinary team operates in plant-forward\, sustainable eating \nA surprise three-course\, Michelin-worthy dinner prepared by Chef Oliver\nAn opportunity to improve your knife skills \n\nAbout Wild Gastronomy \nWild gastronomy is a seasonal foraging practice that elevates hyper-local plants\, fungi\, and game into fine culinary experiences. Relative to this practice is locavorism\, a diet that prioritizes food that is grown\, harvested\, and produced within a specific local geographic area. Together\, wild gastronomy and locavorism celebrate regional food traditions while encouraging greater awareness of seasonal cycles\, biodiversity\, and the ecological relationships that shape local food systems. \n\nAGENDA \n\nIntroductions and Housekeeping \nActivities \nEating and Discussion \nWrap-up and Clean-up\n\nWhether you’re a seasoned chef or new to the kitchen\, all are welcome! Please let us know of any dietary restrictions and/or food allergies in the registration form ahead of the event. We strongly recommend registering as soon as possible\, as we have a limited capacity of 20 spots available for this community kitchen. \n \nThanks and see you there!✨ \n			\n				\n				\n				\n				\n				Land Acknowledgement\nThis event takes place on the unceded homelands of the xʷməθkʷəy̓əm (Musqueam)\, Sḵwx̱wú7mesh Úxwumixw (Squamish)\, səlil̓ilw̓ətaʔɬ (Tsleil-Waututh)\, and kʷikʷəƛw̓əm (Kwikwetlem) Nations.\n			\n				\n				\n				\n				\n				ABOUT THE FACILITATORS\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				Oliver Vimos (he/him)\n				  \n\n \nMeet Oliver\nOver the last four years\, Oliver has honed his craft in a variety of kitchens\, but for the past two\, he’s been at Hummus X Hortense—a 1-Michelin-star vegan restaurant that recently ranked #10 in the world for vegetable-focused dining! True to his plant-forward philosophy\, everything he teaches celebrates the whole ingredient: from root to flower\, seed to stem\, nothing gets left behind. Get ready to see food in a whole new way! \n\n			\n			\n				\n				\n				\n				\n				Event Accessibility\n\n\nEmbark Sustainability events are free and open to Embark Sustainability members which includes Simon Fraser University undergraduate and graduate students\, as well as Embark Sustainability Associate Members. \nThis event will be held indoors at the SUB Community Kitchen\, room #2125 of the Student Union Building (SUB)\, SFU Burnaby. Accessibility details include: \n\nAttendees are free to opt in and opt out of activities as suits their needs throughout the event\, including exiting and re-entering the event space.\nSome appliances and counter areas of this room are not accessible when using a wheelchair or other mobility aids. The dining/lounge area is accessible when using a wheelchair or other mobility aids.\nWe aim to host a scent-free space. Please refrain from wearing scented products in attendance of this event.\nUnfortunately\, we cannot provide ASL interpretation at this time. We will be providing written recipe instructions.\n\nWe aim to make our events accessible to as many of our community members as possible. If we can take further action to make this event accessible to you\, please contact Embark Sustainability’s Director of Engagement at engagement@embarksustainability.org \n\n\n\n\n\n			\n				\n				\n				\n				\n				Health & Safety\nParticipants who register are agreeing to release Embark Sustainability Society from any liability related to COVID-19. Masks are optional but encouraged.\n			\n				\n				\n				\n				\n				Community Agreement\nBy registering to attend this event\, you are agreeing to be respectful when listening to and communicating with others\, and be mindful of the space you are taking up amongst your peers. \nEmbark Sustainability does not tolerate violence or aggression against others on the basis of race\, ethnicity\, place of origin\, sexual orientation\, gender identity\, religious affiliation\, or ability. Please also refer to people using the introductions they provide and do not assume pronouns/gender/knowledge based on someone’s name or appearance. \nIf these agreements are broken by someone\, we will have to ensure the safety of our community members by removing them from the event.\n			\n				\n				\n				\n				\n				Questions\nIf you have any questions about this event\, please contact Embark Sustainability’s Food justice Programs Coordinator at food@embarksustainability.org.\n			\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				Register for this Event\nget reminders & event details now
URL:https://www.embarksustainability.org/event/community-kitchen-wild-gastronomy/
LOCATION:SUB Community Kitchen – SFU Burnaby\, 8888 University Drive\, Burnaby\, British Columbia\, V5A 1S6\, Canada
CATEGORIES:Community Kitchen
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