FOODSUMMIT

CFCC’s 1st annual

growing a movement together

2015 PROGRAM

Presented bycfccanada.ca

1 2

THE VENUECFCC’s Food Summit is taking place at the Centre for Social Innovation’s Annex location.

CSI is a social enterprise with a mission to catalyze social innovation in Toronto and around the world. It’s a co-working space, community, and launchpad for socially-minded businesses, non-profits, artists, and activists.

Learn more at www.socialinnovation.ca/about

Getting to CSI Annex:

CSI is centrally located, just a short walk from the Bathurst subway station on the Bloor line. It is also accessible via the 511 streetcar, and is about a 15-minute walk from the Holiday Inn Bloor-Yorkville.

CSI Annex does not have its own parking facilities. However, metered on-street parking and residential street parking exist nearby. If you are driving to the venue, your best bet is to park at a municipal Green P lot.

See page 13 for a map of the vicinity which includes information on parking.

SCHEDULE

SATURDAY FEBRUARY 28

9:00-9:40 Welcome address Ground floor

Concurrent Session 1 p. 5

Concurrent Session 2p. 6

CFC Managers’ meetingp. 4

Lunch Ground floor

9:45-11:00

Concurrent Session 3 p. 7

[Panel] GROUNDSHIFT: How community food programs can create change on a personal, community, and political level p. 8

CFC CAP action planningp. 4

Saturday night social p. 4

11:10-12:40

12:40-1:40

1:40-3:00

3:20-5:00

7:00 onwards

SUNDAY MARCH 1

8:30-9:30

9:30-10:30

Coffee & breakfast Ground floor

Concurrent Session 1(Group meetings)GFO & CFC programs p. 9

Concurrent Session 2p. 5

Lunch Ground floor

CFC Manager & Fundraiser meeting p. 4

Concurrent Session 3p. 6

10:45-12:00

Closing Ground floor

12:00-1:00

1:00-2:15

2:30-3:00

WELCOMEWe couldn’t be more thrilled to be welcoming you to Communiy Food Centres Canada’s first Food Summit — a gathering of Community Food Centres and Good Food Organizations representing seven provinces and thirty cities and towns across Canada! Thank you to everyone who has taken the time out of their busy schedules to join us! We have a packed weekend in store, with 15 exciting workshops, a thought-provoking panel, and lots of opportunities to get to know your fellow travellers in this movement. We also have some really fun social outings lined up — we hope you’ll join us on Saturday evening at Dufferin Grove Park to stretch your legs on the skating rink and huddle around a cozy campfire, followed by drinks and snacks at The Steady.

Thanks for joining us, and we hope you have an inspiring and productive weekend!

8:00-9:00 Registration, coffee & breakfast Ground floor

Bathurst S

t.Ground floor

Welco

me

desk

Photo booth

Wind

ows

To 2nd-floor meeting room

The garage

Meeting room 6

Meeting room 5

Telus room

CSI Coffee Pub & kitchen

Chalkboard

Breakout sessions are being held in the purple spaces

3 4

SKATING, CAMPFIRE & BAKE OVEN DEMO AT DUFFERIN GROVE PARK

After dinner, meet up with us at Dufferin Grove — a gem of a public park — for a campfire, a free skate (skate rentals available for $2), and a tasty demonstration of their community bake oven!

7:00-9:00 p.m.875 Dufferin St. (Dufferin subway)

SATURDAY NIGHT SOCIALDRINKS AT THE STEADY

After our park visit, we’ll travel up the street to The Steady for snacks and drinks (cash bar). Find us in the back room from 8:30 until around 10, when a dance party is set to roll in! Feel free to stay late and boogie.

8:30-10:00 p.m.

1051 Bloor St. W. (Dufferin subway)

TOUR OF THE STOP

At its two locations in Toronto’s west end, The Stop Community Food Centre strives to increase access to healthy food in a manner that maintains dignity, builds health and community, and challenges inequality. Their dynamic team provides an array of programs including community drop-in meals, a healthy food bank, a Good Food Market, community kitchens, peri-natal support, food systems education, peer advocacy, Community Action, community gardens, and urban agriculture. The Stop is CFCC’s founding partner.

For more about The Stop go to www.thestop.org.

Note that participation on the tour is limited to those who have already registered.

Friday, February 27 3:30-4:30

SUNDAY9:30-12:00

WORKING MEETINGS

SATURDAY9:45-11:00

SATURDAY1:40-3:00

There are several working meetings for Community Food Centre staff taking place over the course of the weekend. Attendees of these meetings will have received an email invitation in advance.

SUSTAINABLE COLLABORATIVE FUNDRAISING: A working meeting for CFC managers and fundraisers 2nd-floor meeting room

This session will provide an opportunity for CFC managers and fundraising staff to work with CFCC staff to explore ways of maximizing fundraising resources to ensure we’re successfully raising funds to fulfill our annual program requirements and longer-term ambitions. We’ll be taking a look at what’s working, what’s not, and how we can best meet our local and national fundraising goals. A document will be circulated in advance of the session to highlight key challenges and opportunities for discussion.

COMMUNITY ACTION:Community Food Centre planning meeting 2nd-floor meeting room

An opportunity for Community Action Coordinators at CFCs to brainstorm and strategize around a joint action across Community Food Centres.

MAKE HEADLINES IN OUR PHOTO BOOTH !

It’s a “choose-your-own-headline” adventure! Grab some friends, strike a pose, and snap a photo that’ll go down in history.

Find your photo fame by the front entrance.

+ Share your picture on social media using the hashtag #CFCCfoodsummit or email it to us at info@cfccanada.ca!

CFC MANAGERS’ MEETING2nd-floor meeting room

This session will be an opportunity for Managers and Executive Directors from all Community Food Centres to meet one another, share lessons learned, and discuss some collective challenges.

Both events are FREE to attend!

5 6

SATURDAY

ORG SKILLS

ORG SKILLS

SATURDAY

SESSION 1: 9:45-11:00 a.m.

ORG SKILLS

FOOD SKILLS

FOOD ACCESS

COMMUNITY ACTION

SESSION 2: 11:10 a.m.-12:40 p.m.

WELCOME ADDRESSNick Saul, Community Food Centres Canada

Join us as we kick off the Food Summit! CFCC’s President and CEO, Nick Saul, will provide a hearty welcome and set the tone for an amazing weekend!

KICK OFF: 9:00-9:40 a.m.

TRANSFORMING FOOD BANKS:Challenging the traditional charity model Rekha Cherian, The Stop Community Food CentreWendy Quarrington, The Table Community Food CentreKaren Secord, Parkdale Food Centre Moderator: Kathryn Scharf, Community Food Centres Canada

How do you take the traditional food bank model and transform it into something that is grounded in progressive policies and practices that promote healthy food choices, dignified service, and multiple food programs that go beyond emergency food provisioning? This session will feature the work of three organizations who have tackled this issue from different angles. We’ll cover creating (and transitioning to) a healthy food policy in your food bank, the policies and procedures that have been implemented to support respect for food bank users; and the complementary programs that have been developed to augment the food bank’s impact.

FROM GOOD TO GREAT:How to improve your grants strategy Danielle Goldfinger, Community Food Centres CanadaKristina McMillan, Norwest Co-op Community Food CentreSteve Stacey, The Local Community Food Centre

Geared towards anyone who writes (or helps write) funding proposals, including managers, fundraisers, and program staff, this presentation will cover best practices for getting small and large grants from institutions like foundations, government, and businesses. We’ll discuss how to build relationships with funders, how and when to involve multiple staff members in the writing process, how to identify prospective funders, and how to research and write compelling proposals. Join this session to hear from experienced proposal writers, ask questions, and share stories.

WHAT’S ART GOT TO DO WITH IT? Sparking community conversations on food security through art Malikah Awe:ri, Community educator, artist, and activistLinor David, Community Food Centres CanadaSarah Switzer, Community educator, artist, and activist

Using creative and artistic tools to talk about challenging topics like food insecurity can help people open up and express themselves in ways that may not be easy using traditional communication. This session is geared to organizations with social justice clubs or who work closely and consistently with a small group of community members. Participants will come away with their tool kits stocked with three fun and thought-provoking activities they can easily implement in community programs — photo-voice, muraling, and creative collaborative storytelling. Come prepared to participate!

COMMUNITY KITCHENS:Improving cooking skills, enriching lives Hussein Bernardo SIlva, The Stop Community Food CentreSarah Keyes, Loving SpoonfulLiz Mountain, The Local Community Food CentreModerator: Sasha McNicoll, Community Food Centres Canada

Find out what’s cooking in the kitchens of Community Food Centres and Good Food Organizations as we explore successes and challenges, tips on program development, favourite recipes and stories, and more. This session is geared toward food skills coordinators and anyone with an interest in transformative food programming.

VOLUNTEERS IN COMMUNITY FOOD ORGANIZATIONS:A two-way street Jennifer Woodill, Centennial College

Volunteers have an unquestionably important role throughout our sector, but progressive community food organizations face several unique opportunities and challenges when it comes to working with volunteers. In addition to providing a brief overview of the fundamentals of effective volunteer management, this session will offer an opportunity to discuss how to best support low-income volunteers and their goals/objectives; how to provide opportunities for leadership; how to build authentic staff-volunteer relationships; and how to bring volunteers along in your organization’s journey.

LEAVING A MESSAGE: Answering tough questions, tackling issues head on, and gaining new supporters while you’re at it Christina Palassio, Community Food Centres Canada

This interactive, tongue-loosening session will get you talking about what you do, why you do it, and why other people should care. We’ll work on how to answer tough questions from everyone from volunteers to the media; how to communicate how your organization is different, and the difference it makes; and how to give people the tools and language they need to communicate on your behalf. Recommended for fundraisers and anyone who wants to practice talking about what they do.

7 8

PANELFOOD ACCESS

ORG SKILLS

SATURDAYSESSION 3: 1:40-3:00 p.m.

FOOD SKILLS

SATURDAYPANEL: 3:20-5:00 p.m.

Dr. Mike Evans is a physician at St. Michael’s Hospital, an Associate Professor of Family Medicine and Public Health, and a Scientist at the Li Ka Shing Knowledge Institute. He has built a media lab that brings together filmmakers, designers, patients, and social media mavens to communicate innovative health messaging to the public. More than 10 million people have seen his famous whiteboard lectures on YouTube. You can learn more about Mike’s work at evanshealthlab.com or you can follow him on Twitter @docmikeevans.

Valerie Tarasuk is a Professor in the Department of Nutritional Sciences at the University of Toronto. She is also the Principal Investigator of PROOF, a collaborative research project identifying policy options to reduce food insecurity in Canada. Learn more about the PROOF project at nutritionalsciences.lamp.utoronto.ca.

Damian Adjodha is an Agroecologist and community grower in North Toronto. He instructs a course at York University called ‘Growing Good: Community engaged action learning in Agroecology’ where he grows culturally appropriate food with, and for, the community. He also supports the Youth Empowerment Program for community food justice and the Toronto Black Farmers Collective. Damian uses agroecological approaches and indigenous land management from around the globe to engage marginalized communities in their environment in the hopes they connect to something, and share their stories.

GROUNDSHIFT:How community food programs can create change on a personal, community, and political level Dr. Mike Evans, physician at St. Michael’s Hospital and multi-media healthcare educator Damian Adjodha, farmer and community organizerValerie Tarasuk, professor at the University of Toronto, principal investigator on the PROOF research program

As staff at Community Food Centres and Good Food Organizations, we all share a mandate to create changes at multiple levels. In this session, panellists will share their ideas on how community food organizations can be the site of transformational change across the spectrum, from the individual to societal levels. Dr. Mike Evans will unpack what makes people change their attitudes and behaviours around healthy food and exercise and the science behind it; Damian Adjodha will draw on his experience as a farmer and grassroots organizer to share his stories and best practices on how urban agriculture can support community development in low-income neighbourhoods; and Valerie Tarasuk will look at what works and what doesn’t work at a policy level to reduce food insecurity, and how community groups can help make positive policy change.

MEALS & MARKETS:Two routes to building healthy communities Scott MacNeil and Amanda Montgomery, The Stop Community Food CentreJudy Dempsey, The Table Community Food Centre Stefanie Fulford, Norwest Co-op Community Food CentreModerator: Rekha Cherian, Community Food Centres Canada

One of the three program pillars at every Community Food Centre is access to healthy food at low or no cost. Affordable produce markets, where community members can come out and purchase fresh fruits and vegetables at below-market rate, can help improve access to healthy foods where incomes are low or where other viable purchasing opportunities are scarce. Another model is the drop-in meal program, where community members are welcomed for a free healthy meal in a warm and welcoming setting. Through mini-presentations and ample discussion, this session will explore the two program models and how they can each be adapted to various contexts on the ground.

MOBILIZING PEOPLE THROUGH STORIES Christina Palassio, Community Food Centres Canada

Stories show us how we live, and what other worlds are possible. They’re also one of the most effective ways of translating knowledge and values into action and change. In this session, we’ll talk about how people connect to stories, and how to build a story to maximize that connection and attract more supporters for your organization. We’ll look at the anatomy of a successful story, how to build a story for different audiences and platforms, and how to foster a culture of storytelling in your organization. And we’ll find a bit of time to tell each other stories, too. Great for managers and program staff of all stripes.

GROWING YOUNG CHEFS, GARDENERS, AND ADVOCATES:A discussion on child and youth programming Ayal Dinner, Greenest CityDeborah Dickey, Dartmouth North Community Food Centre Kanaka Kulendran, The Stop Community Food CentreModerator: Bronwyn Whyte, Community Food Centres Canada

With a high demand for child and youth programs and innumerable ways to run them, this session will delve into several models and frameworks that have won young hearts while making a real difference in kids’ lives. By hearing case studies from The Stop CFC, Dartmouth North CFC, and Greenest City, we’ll explore programming lenses such as anti-oppression and early childhood development, and get into some of the nitty gritty of how to best structure programs and keep the day to day running smoothly. Through a panel discussion, show & tell, and group activity, participants will come away with ideas they can employ in their current programs or use in developing new ones.

9 10

FOOD SKILLS

ORG SKILLS

ORG SKILLS

ORG SKILLS

SUNDAYSESSION 1: 9:30-10:30 a.m.

SESSION 2: 10:45 a.m.-noon

FOOD SKILLS

COMMUNITY ACTION

SUNDAYSESSION 3: 1:00-2:15 p.m.

Good Food Orgs

Space: the Garage

Community Action

Space: Meeting room 5

Kitchens

Space: by the windows

A series of concurrent meetings for CFC staff by program area, and a gathering of all delegates from the Good Food Organizations program. It’s a chance to share stories and find support among peers.

Gardens

Space: by the chalkboard

Food Banks

Space: Meeting room 6

Chefs

Space: Telus room

GARDENS PECHA KUCHAMandy Ridley, The Stop Community Food CentreApril Mallett, The Table Community Food CentreClare Wagner, Neighbour to Neighbour CentreWendy Trylinski, Nishnawbe Aski NationModerator: Emily Van Halem, Community Food Centres Canada

Pecha kucha is a fun, fast-paced presentation style in which 20 photo-based slides are shown for 20 seconds each. Here we’ll apply the presentation style to gardens where you’ll get the quick and dirty on five exciting community garden / urban agriculture initiatives across Canada — their model, their approach, their successes, and their challenges. Then, in true pecha kucha form, we’ll have time for audience questions.

EVALUATION: Collecting great program-level data & putting the data to work Meredith Davis, Community Food Centres Canada

Once you’ve got your theory of change, key indicators, and desired outcomes in place, how do you go about collecting valuable data? In this participatory workshop, we’ll focus on developing and administering strong surveys; gathering meaningful participant feedback; analyzing data; setting targets; and measuring their achievement. Plus we’ll look at how to use data to improve programs and, of course, communicate your results to stakeholders.

COMMUNITY ACTION PROGRAMS:What are they and how you can start one? Mark Woodnutt, The Stop Community Food CentreSamantha Davidson, The Table Community Food CentreModerator: Kathryn Scharf, Community Food Centres Canada

The Community Action Program is a core part of Community Food Centres, embodying the “engagement” pillar of the model. The program is a way to empower community members to get involved in the issues that affect them and to take action both in practical local ways and with the larger systems that create poverty and food insecurity. There are three parts to the program: Community Action training, a series of ~12 workshops on locally determined topics to build skills and grow political and economic literacy; Community Action offices, where peer advocates are hired to support fellow community members; and social justice clubs/campaigns, wherein those with lived experience with poverty take action on relevant issues. Come learn about the Community Action Program at CFCs and find out how your Good Food Organization could start one, or grow what has already been started.

PUTTING KNOWLEDGE INTO ACTION:Supporting program participants to make healthier choices Kate Van, The Local Community Food CentreTrace MacKay, Community Food Centres Canada

We all know we should eat better and move more, but what motivates us to make change? Come for an interactive session to learn about behaviour change theory and how to inspire program participants to make lasting positive changes towards a healthier lifestyle. You’ll come away with helpful programming tools and facilitation techniques, and discover what we’ve learned from CFCC’s 2014 FoodFit pilot program. (Hint: some amazing results!) This session is geared towards directors, managers, or anyone who develops or implements hands-on food programs.

EVALUATION:Developing programs with outcomes in mind Meredith Davis, Community Food Centres Canada

How do we design programs to achieve the greatest impact in communities? How do we measure success? What is the role of existing research in informing the outcomes we are trying to achieve? Come to this participatory workshop to delve into the often intimidating realm of evaluation. We’ll cover how to identify desired outcomes, how to attach good indicators to these outcomes, and why and how to develop program logic models and clear theories of change. Plus participants will be able to ask plenty of questions and share their knowledge.

USING AN EQUITY & EMPOWERMENT APPROACH to break down barriers and cultivate leadership Linor David, Community Food Centres Canada

Who feels comfortable accessing your programs? Who doesn’t? What would meaningful participation look like in your organization? Drawing on tools such as the Good Food Principles and Ontario’s Health Equity Impact Assessment, this workshop will use an equity and empowerment lens to look at barriers to participation and ways programs can cultivate leadership among participants. We’ll also examine common challenges such as how to best foreground community members’ voices, and balancing cross-class participation. This will be an interactive and practical session geared towards those creating new programs or making changes to current ones.

CLOSING: 2:30-3:00 p.m.

Join us for a final hurrah as we wrap up a whirlwind two days together! We’ll recap highlights from the Food Summit and share final thoughts as we return to our work on the ground.

ground floor

11 12

Amanda Montgomery is the Community Programs Manager at The Stop Community Food Centre where she oversees emergency, food skills, and advocacy and engagement programs. Over her nine years at The Stop, she has developed and delivered a range of food programs, including community gardens, community kitchens, and good food markets.

April Mallett has been the Garden Coordinator for The Table Community Food Centre since March 2013, where she has enjoyed working with a committed team of volunteers and garden members. Over the past two seasons they have doubled their garden space, added a greenhouse, and planted a food forest. She is also an instructor of Social Service Work and Child and Youth Work at Algonquin College. At home April loves all things fibre art.

Ayal Dinner is the Executive Director of Greenest City — an organization based in Toronto’s Parkdale neighbourhood. Ayal helped found the West End Food Co-op which, in addition to being a co-op grocery store, launched a farmers’ market and a Community Cannery project. He has also worked as a community food animator with FoodShare where he supported community projects in marginalized communities.

Christina Palassio is the Director of Communications at Community Food Centres Canada. She has a graduate degree in journalism from Concordia University and more than ten years of communications experience. She was the co-editor of several books, including The Edible City: Toronto’s Food from Farm to Fork and Local Motion: The Art of Civic Engagement.

Clare Wagner is the Manager of Community Food at Hamilton’s Neighbour to Neighbour Centre. After graduating from Penn State with a B. Sc. in Agroecology and doing internships at botanical gardens, Clare spent three years as the Garden Program Coordinator at Green Venture where she also coordinated the Hamilton Community Garden Network. She is excited to be currently shifting her focus to social services and community development through food.

Danielle Goldfinger is the Partner Fundraising Manager at Community Food Centres Canada. In her eight years of fundraising experience, she has worked as Executive Director at Not Far From the Tree, a fruit tree gleaning project in Toronto, and at The Stop where she ran fundraising events such as their popular Night Market and What’s On the Table.

Deborah Dickey is the Community Food Project Developer at Dartmouth North Community Food Centre. She joined Dartmouth Family Centre in 2001 as an Early Childhood Educator and has since worked extensively with parents through groups and one-on-one. With a strong passion for food and food justice, she is excited to be part of the new CFC.

Hussein Bernard Silva is the Food & Community Development Worker at The Stop Community Food Centre where he has worked since 2010. In his native Colombia, Hussein owned a restaurant and catering company where he developed a particular culinary style — a fusion of all Latin-American cuisine. He has a post-graduate degree in Human Rights and a passion for working with vulnerable communities.

Jennifer Woodill is a Program Manager and Faculty at Centennial College, for the Social Service Worker and Community Development Work Programs. For ten years, Jennifer has championed the importance of volunteer engagement through volunteer coordination roles at community-based non-profits and, most recently, at the Heart & Stroke Foundation of Ontario. Her 2007 paper, “Questioning Volunteer Management,” proposes a model that is rooted in community engagement.

Judy Dempsey is the Community Chef at The Table Community Food Centre. Ten years catering in Toronto and twelve years as chef/owner of The Hungry Planet in Perth prepared her for the happy rigours of The Table’s community kitchen. As a supporter of Slow Food and a delegate in 2006, her world has always been about food that is “good, clean and fair.”

Kanaka Kulendran is an Education Coordinator at The Stop Community Food Centre. She has been working in child and youth education for over ten years, including as a classroom teacher and in non-profits in priority neighbourhoods. At The Stop, Kanaka develops and delivers innovative food education programs for children and youth from low income, racialized communities with her dynamic work partner, Xuan-Yen Cao. Katrina Van facilitates the Food Fit program at The Local Community Food Centre in Stratford, ON. She is a Registered Holistic Nutritionist with 20 years of experience in Canada’s health and wellness industry. Her passion is helping others realize their forgotten potential!

Kristina McMillan is the Director of the Norwest Co-op Community Food Centre in Winnipeg, the newest CFC to open its doors in Canada. Prior to leading the development of the CFC, she worked at Norwest Co-op Community Health Centre as an immigrant settlement worker and at Food Matters Manitoba.

Linor David is the Program Manager at Community Food Centres Canada where she supports the development of partner Community Food Centres. She brings over seven years experience working in the areas of community food programming, health, and early years. Most recently she has worked at The Stop and Central Toronto Community Health Centres.

Liz Mountain is the Food Skills Coordinator at The Local Community Food Centre in Stratford, ON where she has worked since it opened in 2012. She enjoys motivating others to empower themselves in the area of cooking, hence promoting self-reliance and creativity. Sharing good food with friends and community inspires much of Liz’s work.

Mahlikah Awe:ri is a drum talk poetic rapologist, arts educator, and activist. While her spoken word poetry and activism brings her across the country, here in Toronto she is the Artistic Director for indigenous centered arts initiatives at Daniels Centre for Learning Regent Park, and producer/host for RadioRegent’s monthly broadcast OneVoice.

Mandy Ridley has a background in social work and a passion for food, from garden to table. She was the Community Gardens Coordinator at The Stop Community Food Centre for five years and is here today to share her knowledge and experience about gardens and why she believes community gardens are a place for everyone.

Mark Woodnutt is the Community Advocacy Coordinator at The Stop Community Food Centre. With over a decade of anti-poverty activism experience, Mark has worked in dynamic international and local spaces, from Guatemalan ex-Guerrilla communities, to Vancouver’s Downtown Eastside, and currently, Ontario’s Put Food In The Budget. Mark holds a Masters of Social Work with a specialization in Diversity & Social Justice from the University of Toronto.

Meredith Davis is the Research and Evaluation Manager at Community Food Centres Canada. Meredith did a Masters of Rural Planning & Development at the University of Guelph and has worked in the non-profit sector for ten years on various local food and anti-poverty initiatives. She loves gathering stories, making sense of data, and then making it interesting for different audiences.

Rekha Cherian is the Food Bank Coordinator at The Stop Community Food Centre. She has worked in the social services for 15 years with a range of vulnerable populations. Over her five years at The Stop, she has evolved the food bank and the Good Food Market into more accessible, less stigmatizing, and healthier food programs. Currently, she is also working with CFCC to develop resources for food banks wanting to offer healthier, more dignified programs.

Samantha Davidson is the Volunteer/Advocacy Coordinator at The Table Community Food Centre in Perth, ON where she coordinates the Community Action Training and oversees their Advocacy Office. She is passionate about engaging participants in taking an interest in social justice. Outside of work, Samatha raises chickens and keeps bees.

Sarah Keyes is the Community Kitchen Coordinator at Loving Spoonful in Kingston, ON. Her background includes coordinating a youth food camp in Revelstoke B.C., working on organic farms, and volunteering in various food programs. Drawing on these experiences, as well as her Master’s of Environmental Studies, she strives to inspire positive relationships with food among community members in her kitchen programs.

Sarah Switzer is a local community educator, artist, and activist living in Toronto. Her work straddles the fields of community arts, curriculum design, HIV, and community-based research. She is a newly-appointed University Without Walls fellow and is pursuing doctoral work at York University where she uses the arts to critically explore processes of engagement and participation in the context of HIV, sexual health, and harm reduction work.

Steve Stacey is the Director of The Local Community Food Centre in Stratford, ON — one of CFCC’s two pilot Community Food Centres. For many years, Steve has been active in Slow Food Perth County, and in 2014, he published a book, Stratford Food: An Edible History, which recounts a growing town deeply rooted in food and farming.

Trace MacKay is the Program Development and Evaluation Consultant at Community Food Centres Canada. She holds a Masters of Public Health from the University of Guelph and works as a veterinarian in the GTA. On the side, Trace plays fiddle and sings in her band Ingersoul and is on the management board for a Guinea Fowl food security project in Ghana.

Wendy Trylinski is the Director of Public Health Education at Nishnawbe Aski Nation in northern Ontario. She has been at NAN for almost ten years, and in the past five she has worked with community members and leaders to develop a comprehensive food strategy. There is a growing desire and vision for taking back and owning food sovereignty at the community level, and she is honored to be a part of this exciting time.

PRESENTER BIOSPRESENTER BIOS

13 14

RESTAURANTS WE RECOMMENDTHE ANNEX & KOREATOWN Bloor St. between Ossington and Spadina

5 Lim Ga Ne692 Bloor St. W. (Christie subway)416-535-0345Traditional Korean food. Staff are happy to substitute meat and/or eggs for tofu. Imonay, at 665 Bloor, is also delightful.

6 Kinton Ramen 668 Bloor St. W. (Christie subway)416-551-8177One of TO’s best ramen joints. Can be busy. Open until 2 a.m. on weekends for late night noodle fixes.

7 Victory Café581 Markham St. (Bathurst subway)416-516-5787Laid-back spot known for comfort fare and craft beers. Vegetarian food available.

8 Harvest Kitchen124 Harbord St. (Spadina subway)416-901-5901Diverse menu of tasty comfort food with a strong selection of farm-sourced fare. Plenty of vegetarian options.

9 Fresh326 Bloor St. W. (Spadina subway)416-599-4442

BLOORCOURT VILLAGEBloor Street between Lansdowne and Ossington

1 Karelia Kitchen1194 Bloor St. W. (Dufferin subway)647-748-1194Bright European-style smokehouse serving open-faced sandwiches and twists on Nordic entrées.

2 Hogtown Vegan1056 Bloor St. W. (Dufferin subway)416-901-9779Vegan Southern-style comfort food, with local beers on tap, plus weekend brunch.

3 Mazz Sushi993 Bloor St. W. (Ossington subway, Delaware exit)416-536-7631Traditional space where a large sushi selection is offered alongside other Japanese and Korean dishes.

4 Nazareth969 Bloor St. W. (Ossington subway, Delaware exit)416-535-0797Vibrant eatery offers generous, affordable platters of Ethiopian fare in a cozy space. Vegetarian and meat dishes available. If it’s full, check out another Ethiopian restaurant, African Palace, at 977 Bloor.

PUBLIC TRANSIT

CSI Annex is located just south of Bathurst subway station (on the Bloor line). It is also accessible by the 511 streetcar which runs between downtown and Bathurst station.

Fares:- $3.00 cash fare, one ride- $8.10 for three tokens ($2.70 ea)- $11.00 day pass

Subway hours:On weekdays and Saturdays, subways run from about 6:00 a.m. until 1:30 a.m. On Sundays they run from about 9:00 a.m. to 1:30 a.m. Frequent buses service subway routes overnight.

Transit schedules are available at www.ttc.ca.

WALKING

The area covered in the below map is very walkable. It will take about 15 minutes to walk between the Holiday Inn and CSI Annex, and about 25 minutes between CSI Annex and Dufferin Grove.

PARKING

Metered parking is available on most main streets, and free (although often time-limtied) parking is available on most side streets. Be sure to check posted signs to avoid a ticket!

Municipal Green P parking lots are easily found along Bloor Street and are your best bet for a day rate (~$7). Those closest to the Food Summit venue are shown on the map. Visit www.parking.greenp.com to locate more.

The Steady1051 Bloor St. W.

CSI Annex720 Bathurst St.

Dufferin Grove

Holiday Inn280 Bloor St. W.

97542 31

GETTING AROUND

NEIGHBOURHOOD MAP

8

6

JOIN THE CONVERSATION

@aplaceforfood

#CFCCfoodsummit

FOODSUMMIT

CFCC’s 1st annual

growing a movement together

cfccanada.ca