Alison Colwell

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So far Alison Colwell has created 282 blog entries.
18 07, 2019

Food Program Summer Roundup

By |2019-07-18T17:18:17-07:00July 18th, 2019|Categories: Food Program, School Projects|0 Comments

Afternoon Tea with Games

In May we tried a new event: An Afternoon Tea with Games. This idea sprang from requests we’d received from seniors. Some felt that our popular Thursday Games Night can be a little loud. (Admittedly Games Night can be a raucous affair with kids playing Twister and Hungry Hippo, and adults playing Ping Pong and Scrabble – who knew scrabble was so competitive?) So we decided to try a quieter games afternoon.

A dozen seniors showed up for our inaugural event. The majority played cards, though once again scrabble made an appearance, and all enjoyed a classic afternoon tea of scones, sandwiches and cake. Plus while they were playing the volunteers and I made dinner for anyone who wanted to eat at the end of the afternoon, or take something home with them for later.

So if a quieter games afternoon might be something you’d enjoy – then mark your calendar. We’ll try another one on September 26th at 1:30pm till 3:30pm – Come join us. (I promise there won’t be any Twister!)

CRFair Roundtable

On June 3, Emma attended the Capital Region Food and Agriculture Initiatives Roundtable on Food Literacy. There were interesting discussions about Food Justice, mostly around indigenous issues of land use and also barriers for refugees, and programs that are tackling these. There is a new food atlas at https://foodatlas.ca/ which includes the Southern Gulf Islands – check it out.

Gleaning Project

The Gleaning Project is in full swing for another season. We are once again organizing groups of people to pick surplus fruit, to be shared between the pickers, the landowners, the Food Bank and the Food Program. If you would like to be notified about picking sessions, please let Emma know and we’ll add you to our list. If you have trees that need picking, please email Emma.

Grandparents & Elders Lunch

On Tuesday June 1th Cathy’s class walked to the hall to cook lunch for 25 seniors. The kids did really well and the elders really enjoyed their lunch, with lots of lively intergenerational conversation happening around the room.

17 07, 2019

Cinema Galiano – Woodstock Edition!

By |2019-07-17T13:34:00-07:00July 17th, 2019|Categories: Cinema Galiano|0 Comments

Cinema Galiano is pleased to announce we will be presenting the director’s cut of the film Woodstock Saturday, August 17th at 7:00 – exactly 50 years to the day that the original event occurred.

The $15 admission ticket includes Alison’s awesome pizza and sweet treats during the intermission at 9 and unlimited popcorn. We are setting the Hall up so that you can dance and peace out during the movie showing.

We’ll figure out a prize for best costume too! Bring out the old bell bottoms, tie dyes, etc.!

17 07, 2019

The Historic ‘Maier’ Piano

By |2022-03-15T22:02:20-07:00July 17th, 2019|Categories: Club News|1 Comment

The Community Hall has an historic upright piano bequeathed to the Galiano Club by Alice Maier. It has had a home in the Hall since at least the 1990s.

Used in countless local musical productions, school concerts, etc, the piano has also been played by several visiting musical celebrities. Jon Kimura Parker, the famed Canadian pianist, has performed on it during at least a couple Galiano Concert Society recitals & was delighted with the sounds the old piano produced.


Researching the piano’s serial number, local musician, Will Guthrie, has discovered that the instrument was produced in 1925 by The Weber Piano Co, Kingston, Ontario. The piano bears the name ‘Stevenson’ which, he was told, is probably the dealership’s name — a common practise at the time.

2 04, 2019

Galiano’s Next Top Nettle Cooking Competition

By |2019-04-02T21:17:31-07:00April 2nd, 2019|Categories: Food Program, Nettlefest|0 Comments

Chefs, cooks and foragers: It’s time to put your “pedal to the nettle” in this year’s competition at the 12th Annual Nettlefest Community Potluck Celebration at the South Galiano Community Hall. Come “test your nettle” by entering your best nettle dish against fierce island competition. And the sting: all dishes must be in by 5:30pm.

Categories
• Dan the Man Island Style (featuring 100% ingredients grown or foraged on Galiano)
• Avant-Garde Cuisine
• Homestyle Cooking

23 03, 2019

12th Annual Nettlefest Community Potluck Celebration

By |2019-03-23T15:53:28-07:00March 23rd, 2019|Categories: Food Program, Nettlefest|0 Comments

Sunday, April 7th Doors open at 5:00pm
Come together to celebrate the return of Spring as we gather as a community for the 11th annual Nettlefest Potluck.   It’s all about gathering with friends and neighbours, sharing some wonderful food, and enjoying the entertainment of some amazingly-talented locals. Join us, and bring something to share with others.

23 03, 2019

Forest Foraging Walk

By |2019-03-23T15:48:57-07:00March 23rd, 2019|Categories: Food Program, Nettlefest|0 Comments

10:00am, Saturday April 6, Alistair Ross trailhead parking lot
with Holistic Nutritionist Cedana Bourne from the Galiano Conservancy Association

Bring your cameras and notebooks and learn about foraging in our local forests. We’ll walk through Galiano’s wild places and talk about nettles and other edible wild greens, how and when to pick them for a sustainable harvest, where they grow, and their roles in our local ecosystems. We’ll also learn about their nutritional and health-giving properties, and how best to preserve them.

Suggested donation $15-$20. Please register at galianofoodprograms@gmail.com

23 03, 2019

Wild Kitchen—Nettle Cooking Workshop with Alison Colwell

By |2019-04-01T22:02:05-07:00March 23rd, 2019|Categories: Food Program, Nettlefest|1 Comment

This Year we are holding 2 classes – Thursday April 4th and Friday April 5th at 5:30pm

Learn how to make a variety of delicious nettle dishes and how to remove the sting so that you can take advantage of all of nettle’s incredible health benefits. This hands-on class includes cooking demonstrations and is suitable for all levels of cooking skills. It’s a prime opportunity for those looking to develop their skills and incorporate wild foods into their diet. We will create a delicious meal to share around a communal table at the end of the evening. This is a chance to bring questions, and get ideas for your entry into the Galiano’s Next Top Nettle Cooking Competition at the Potluck.
Registration includes all ingredients for a meal we prepare in class, plus a copy of Alison’s Nettle Cookbook.
Please register at galianofoodprograms@gmail.com. Sliding scale $15-$25
18 03, 2019

12th Annual Nettlefest by Alison Colwell

By |2019-07-18T17:47:19-07:00March 18th, 2019|Categories: Food Program, Nettlefest|0 Comments

Whenever I’m explaining the Food Program to new people (both on island and off), I always mention Nettlefest because it’s a Galiano celebration that both mystifies and inspires!

Most people think nettles are a weed, but those of us who are lucky enough to live on Galiano know better! Stinging nettles are among the first edible plants to burst from the ground in the Pacific Northwest. Around Valentine’s Day, sometimes even earlier, green shoots start emerging from the ground, and soon the nettles are everywhere! For me nothing says spring like the arrival of this tasty green plant—free for the foraging. Plus, nettles are good for you, high in Vitamin C and calcium.

When you are picking nettles for cooking, choose the young, tender leaves, usually the top four or six on a plant. Use scissors and you won’t damage the plant. Nettles are delicious—but most first-time nettle eaters are nervous about being stung. Use rubber gloves when you are picking and until the nettles are processed in some way. Once the fresh nettles are steamed, frozen, dried or cooked, the sting is neutralized. There are lots of ways to use nettles. Some of my favourites are: soup, pizza, nettle pakora, and a green nettle ravioli pasta.

 

18 02, 2019

Community Greenhouse by Barry New

By |2019-07-18T17:45:17-07:00February 18th, 2019|Categories: Food Program, Growing (Garlic Co-op, Greenhouse, Gleaning Project)|0 Comments

Located behind the Galiano Library on the School grounds, the Greenhouse Growing Group grows vegetables together in the Community Greenhouse. Anyone is welcome to join. The charge is only $20 for the whole year. This fee includes all soil amendments, seeds, pots, and tools, but people are still encouraged to bring their own. Participants share the produce.

We specialise in the early Spring Starts and then roll out a program for year-round crops. We learn and share our knowledge about potting mixes and seeds, pests and problems. Over the years, we have built up a good collection of saved seeds and benefitted from the Seed Library of Galiano with a Seed Swap and sharing their collection. The group meets informally once or twice a week throughout the spring and summer. By the summer, we have a watering schedule so participants take regular (weekly) turns to keep the plants well- watered. It is a teaching and learning environment—we have knowledge and experience to share, and some resources and good links to help further the skills of participants and answer your specific gardening questions.

We specialise in tomatoes, eggplants, basil, peppers, melons, and many other seasonal vegetables. There are also raised beds (no bending!) outside the greenhouse where we have grown strawberries, runner beans, zucchinis and cucumbers.

First meeting of the 2019 Growing Season is Saturday, March 16, 11:00, at the Greenhouse. Come on out and see what it’s all about! If you have any questions, you can email Barry, the Greenhouse Coordinator.

18 01, 2019

What Perogies Mean To Us by Brahmi Benner

By |2019-07-18T17:37:29-07:00January 18th, 2019|Categories: Food Program, Workshops|0 Comments

Join us on Sunday, January 27th for an immersive experience in Ukrainian culture and cuisine. We will pinch, cook and eat together as our workshop presenters share stories and songs from this rich traditional culture. Bring a rolling pin and a tray!

“While pyrohy were a regular part of meals in our household, they were especially important during festive events like weddings, church functions or Christmas. On Ukrainian Christmas Eve (Svyata Vechera) pyrohy were made with homemade cottage cheese, sauerkraut, potato and prune fillings as part of the twelve traditional meatless dishes. The prune filling was especially memorable to me as a child as it was made only during Christmas and it was like having a dessert during the main part of the meal. Sour cream and a sauce made from high bush cranberries (kalyna) were used as a dressing.” -Ed Andrusiak, Galiano resident, Ukrainian- Canadian

“To me, pyrohy are the ultimate comfort food from my childhood. They evoke memories of my grandmother, mother and all my female relatives in somebody’s big kitchen, laughing, singing, talking and arguing while peeling potatoes, grating cheese, chopping onions, mushrooms and sauerkraut, and making and rolling out paper-thin dough. Then we would put potato and cottage cheese or sauerkraut and mushroom filling, my two favourites, gently into each circle and finally fold and lovingly pinch it closed before plopping them—one by one—into huge pots of boiling salted water. Dining on a plateful of these precious, delicious dumplings, sliding around in butter and sour cream, is heaven on earth. – Christina Stechishin, Galiano resident and great-niece of Savella Stechishin, author of Traditional Ukrainian Cookery

I grew up eating pierogies and they are deep in my Polish soul. I love to eat them but I also really enjoy the way people gather to make them. Spreading flour on a kitchen table, making the dough, preparing filling and

boiling the water in a big pot. Everyone got their hands dirty to create a mythical half-moon shape stuffed with their favorite filling. After a few minutes in boiling water, the pierogies would land on our plates and the feast began. We shared the work together and we also shared stories about our best pierogi recipes. We reminisced about people in our lives and all the moments spent with our family and friends preparing pierogies to celebrate the beauty of life. -Konrad Dwornik, Galiano resident, born in Poland

“It was my favourite food as a child. I grew up being part of the assembly line. There would be at least three generations at the table pinching the pyrohy, cousins, aunties, grandmas, and kids. The matriarchs always bragged about how many they made. You don’t just make a few!” -Beverly Dobrinsky, founder of Zeellia, Slavic Soul and director of Barvinok Ukrainian Choir

“Homemade perogies remind me of my aunt Beverly’s kitchen, her Christmas Eve dinner and her way of bringing Ukrainian music and food together. I’ve always stuffed them too big and I still do. Before dinner, I would pester my aunt to find out how many dozen we had made this year as my mom nudged me to leave my busy, flour-dusted aunt alone. As kids, my brother, cousins and I would compete over who could eat the most. I was so greedy and just wanted to stuff as much as I could into this one magical night of the year. Maybe that’s why I love to make and share perogies now.” -Brahmi Benner, Galiano resident

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