The Richmond Food Security Task Force hosted the first Food For All Dialogue at the Gilmore Park Church on 29th February and 1st March 2008. This two day session is to create stimulating conversation between guest speakers, professionals and Richmond residents on the issue of food security.

The definition of food security here is food for all and at all times. The dialogue will address issues of food security specific to Richmond including “food security in schools”, “growing more community gardens”, “100-mile diet”, “developing social enterprises”, and “a food policy for Richmond”. Participants will be asked to identify issues and help develop directions and strategies that address the needs of the Richmond community.

Well, I’m here just to volunteer in the kitchen to help Karen who catered for the food for the two-day Dialogue. I managed to take some time off from the kitchen to attend one of the workshop on “Healthy Schools – Are we meeting the needs of our children?” hosted by Bruce Beairsto and Ian Lai. Bruce Beairsto is the Superintendent of Schools for the Richmond School District.

Ian Lai is a culinary chef and instructor who is the founder and executive director of the Terra Nova Schoolyard Project. It was an interesting workshop where I learned how school children participated in the project learn so much in many aspects which include math, science, gardening, cooking, sharing, etc.

Back to the kitchen, Karen had to prepare breakfast, coffee break and lunch for the two-day dialogue. I was there on the 29th (Fri) morning to help. When I was there, breakfast was already served. Here are some of the breakfast items on the menu.

Coffee and Tea Station

Bagels

Spreads for bagels

Yogurt, granola, apple, orange and banana

Sweet buns from Maxim

Bread Station

For coffee break, Karen served the followings and along with the leftover breakfast items. Participants who came in late for a later workshop can still enjoy a late breakfast.

Chocolate chip cookies

Freshly baked blueberry muffins

Homemade biscotti, Karen’s specialties

Store bought breakfast cookies

For lunch, Karen served sandwiches, soup and salad.

Vegetarian Sandwich Station

Meat Sandwich Station

Salad Station with edible flowers

Roasted peppers, cucumber and roasted eggplant on a bed of dandelions

Fruit Juice

Soup station

Participants enjoying lunch

It was a great learning experience for me.