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Galiano Food Bank: Our Most Needed Items

  1. Canned Protein (Salmon, Tuna, Fish and Meat)
  2. Canned Fruit/Applesauce
  3. Canned Soup, Beans, Stew and Chili
  4. Cooking Oils (Olive and Canola)
  5. Pasta & Pasta Sauces
  6. Peanut Butter (or other nut butters)
  7. Rice (Brown and White)
  8. Breakfast Cereals & Oats
  9. Healthy Snacks – Granola Bars/Crackers/Nuts
  10. Tea and coffee & Skim Milk Powder
  11. Feminine hygiene products, Toothpaste, Soap

(Please no dented cans or expired food.)


2020-02-20T09:55:20-08:00February 20th, 2020|Categories: Food Program|0 Comments

Galiano Food Bank by Emma Luna Davis

Did you know that 1 in 3 food bank users in B.C. is a child, and 1 in 8 is a senior? That food banks help reduce hunger with dignity, and help reduce food waste too?

Last year after 20 years of service to the community, Ralph and Hans retired from their work running Galiano’s Food Bank. We met with St. Margaret of Scotland Church to see if there might be a way that the Galiano Community Food Program could support getting the Food Bank up and running again.

We are excited to announce that, as of February, the Galiano Food Bank is open again as a partnership between these two organizations. We are learning a lot as we go, and are keen to figure out what model will work best for the community, but for now, the Food Bank is open every 1st and 3rd Friday of each month from 11am to 1pm in the meeting room of the Church, on Burrill Road. We aim to reduce hunger in an atmosphere of respect and discretion. If you need help meeting your food needs, please come check it out— anyone in need is welcome. There is no fee to use the Food Bank. There will be coffee, tea and treats, and a welcoming face. If there’s something you would like to see on the shelves that isn’t there, please let us know. Come on by!

We are asking the community for donations of food items (no out-of-date food items please)— see the sidebar for a list of what we need most. You can drop off your contributions at Daystar, the Garage, the Corner Store, Soup and Bread at the South Hall, and at the Church on Sundays. Thanks very much to our community partners, including the Galiano Coffee Roasting Company and Galiano Trading, for their support of this project.

You can also help us reduce hunger on our island by donating one of a few ways:

  • By cheque to the Galiano Club (please specify ‘food bank’)
  • Online via Canada Helps at galiano-club/ (please select the Food Bank in the list of funds)
  • By e-transfer to with a note that says ‘food bank’
  • By cheque to St. Margaret of Scotland Church, (please specify ‘food bank’)
  • Cash donations can be left in our donation collection cans at businesses around the island

    We are also looking for volunteers to help with collecting, sorting, and repackaging food. If you’d like to get involved, please email us and we’ll let you know more about what kinds of help we need.

2020-02-20T09:50:38-08:00February 20th, 2020|Categories: Food Program|0 Comments

Community Forest Work Party

Volunteers Needed!!! There will be a work party on Saturday, October 26 to relocate the Shorepine trail in the Community Forest.  We will also be doing some trail maintenance on that trail.  Please join us if you can.

Meet at  10am on the 26th, on Georgia View extension where the trail meets the end of Sticks Allison road. Bring hand tools and gloves.

2019-10-24T13:45:55-07:00October 24th, 2019|Categories: Club Programs|0 Comments

The 10th Annual Community Potluck Picnic

The Galiano Community School & Activity Centre, Sunday Sep 8, 12-4pm, rain or shine

Come join your neighbours, bring a friend, meet someone new. Share a favourite dish, stories, games and live music. Last year was a blast! Celebrate the end of a great summer. Everyone, young and old, is welcome.

Pie-baking contest! Zucchini Races! Soccer game! Tug-o-war!

Zucchini races!

Two categories: kids and adults. Each category is divided into two vehicle types: Integral (i.e. the vehicle would collapse if the zucchini was removed) and modified. There is also an award for the most creative vehicle design. Vehicles can be no more than 13” wide, and to win a prize, all the power must be supplied by the incline ramp. However, in the words of the judges:

“No zucchini, no matter how outrageous, will be refused!”

2019-08-25T13:55:33-07:00August 25th, 2019|Categories: Community Picnic, Food Program|0 Comments

Charcoal Making

Charcoal making is an ancient art dating from 6000-8000 BCE.

In a carefully controlled process known as pyrolysis, all moisture and most of the volatile materials contained in wood are removed, leaving almost pure carbon. The resultant charcoal burns at 600 to 1200 degrees Celsius, producing an even, smokeless heat.


To prepare the kiln on this site for firing, a crib floor was laid over cedar logs set lengthwise above a subfloor,with channels for the air to flow from the entrance to the flues. On top of the crib was packed a floor of sand and dirt.


20cm diameter logs of alder (sometimes fir or maple) were stacked vertically side  by side, reducing in diameter toward the front opening.


Once the kiln was filled, a thick layer of sticks and branches were placed over the logs. These were covered using a sand-clay-soil mixture, packed firmly to make a dome of 20cm thick.


The kiln would also have had a framed roof to protect the firing process from rain, as charcoal making was mostly done in autumn

Air Flow

This pit kiln has a typical teardrop design, dug out of the slope and forming an earthen mound lined with stone. Two flues are built half-way up into the walls and a metre away on each side of a central outlet chimney; all help regulate the flow of air, and control the heat.

Insulation and Drainage

15cm below the floor, a hidden subfloor of split cedar logs was laid across the width of the pit. This subfloor had two purposes: to act as an insulator for the ground heat, and to drain moisture and volatile acids toward the central chimney in order to be burned out.

The Process

The charcoal maker would light the fire at the narrow front opening, and then give his full attention to the burning. At the beginning white smoke would pour out the flues and it would take the day to get the kiln going.

A large tub of water would have been kept nearby in the event that a fire broke through the dome. If it did,water and more sand-clay mixture would be used to repair the leak. As the temperature in the kiln rose, moisture and volatile acids would be released from the logs, and the entrance way would be closed except for a small air intake.

The charcoal maker would judge the conditions in the kiln by observing the four stages of carbonization, revealed by the colour of the gases coming out the flues: white, yellow-white, blue and finally translucent. A slight odour of alder wood – not smoke – would be the sign to end the smoldering by covering the air intake and the three flues.

With all oxygen cut off to the kiln, carbonization would be complete. After one or two days’ wait to make sure the fire was out, the kiln was ready to be opened. The charcoal would then be removed, packed into rice sacks for market and taken down the hill to be loaded onto boats in Active Pass.

A century later, charcoal is still widely used, for barbecues, filtration, odour removal, art materials, smelting, soil enhancement and even as an ingredient in cosmetic products.


2019-07-22T11:20:41-07:00July 22nd, 2019|Categories: Club Programs|0 Comments

Upcoming Gleaning Season by Emma Luna Davis

Recently at a Food Literacy conference in Victoria, I was asked to share a story of a moment I saw food literacy in action. I had so many to choose from! But what came to mind was the many times I’ve witnessed volunteer fruit pickers participating in the Gleaning Project who share recipes and techniques for handling the produce we are picking. “Can you dry this variety of apple?” “Have you ever made plum sauce for using in Asian recipes?” “I never get around to processing these, my kids just eat them all fresh.” And, every year: “What do you DO with quince?”

The Gleaning Project organizes groups of volunteer pickers to pick excess fruit (and sometimes vegetables). The harvest is divided 3 ways: One third for the landowner, one third for the Food Program, and one third divided amongst the picking volunteers. The Food Program share is used in our events, as well as distributed via the clinic, school and food bank. We gather all of the harvest together first and weigh everything so we can do things as fairly as possible, and so we can keep an accurate record for our notes and our funders. It’s an exercise in working communally, and everyone takes home some fruit picked by each of the volunteers.

We are very grateful to the landowners who generously host us, and work hard to be respectful of their space and property. That means we schedule picking times that are convenient to them.

When we have a site that is ready to pick, we email the volunteer pickers to inform everyone of the opportunity. We try to give you as much notice as possible, but often the window is pretty tight – ripe fruit waits for no picker!

We work hard to gauge the right number of pickers, taking into consideration how much fruit there is and what we can safely manage at each site. Sometimes there are more people interested than we can accommodate—please know that we do our best to make sure everyone gets a chance to pick and if we say no to you for one pick, you’ll probably be first in line for the next opportunity. This does mean that each person should not expect to pick more than a handful of times each season. How often you can expect to pick depends on your availability and how bountiful a harvest we have from year to year—last year about 80 people participated in about 60 picking sessions.

If you are offered a chance to pick, please take that commitment seriously. We know that things come up and sometimes it is necessary to cancel—in that case please give us as much notice as possible so we can replace you with someone who is keen. That lets us visit a site with the right number of pickers and get all the ripe fruit, rather than have to return multiple times to the same site. And some people want to pick but they don’t have a use for all of their share. If this is the case for you, please let us know when you ask to pick.

So, if you are you a landowner whose fruit trees are dripping with fruit, but you have no time to pick them; or if you would you benefit from having access to healthy fruit but have no fruit trees of your own; if your garden is overflowing, and you would you like to share the bounty with other members of the community; or if you enjoy the simple joy of harvesting fruit or vegetables in a group, the Gleaning Project is for you!

If you would like to be notified about upcoming picking sessions, or if you have trees that need picking, or if you have any questions at all, please email Emma.


Food Program Summer Roundup

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 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.

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

Cinema Galiano – Woodstock Edition!

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.!

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