This pioneering food event will showcase the successful and on-going journeys of 5 amazing food entrepreneurs. Moderated by Pacific Rim College founder Todd Howard, this daylong event features Stacey Toews of Level Ground Trading, Angela Moran of Mason Street Farm, Heather Benning (formerly Cunliffe) of Be Love and Café Bliss, Dan Hayes of The London Chef, and Paul Underhill of Rumble. Todd Howard will spend 45-minutes onstage engaging in dialogue with each of these community leaders to help to share their inspirational entrepreneurial journeys.
Stacey Toews is co-founder of Level Ground Trading and has spent most of his time travelling across North America educating and engaging audiences about Fair Trade, sustainability and ethical consumer choices.
Stacey is a dynamic and inspiring speaker who is passionate about social justice. He has quickly become one of Fair Trade’s leading advocates, encouraging critical and independent thought about our everyday purchases and how they affect others.
He and his wife, Laurie, have been married 23 years and are parents to four kids. He’s currently busy building a community of animal friends on his tiny farm in Brentwood Bay.
Paul Underhill, co-founder and visionary behind Rumble, was born with cystic fibrosis, a genetic disease that mainly effects the lungs and digestive system. In 2011, he received a double-lung transplant and is now grateful to be an avid runner and semi-competitive cyclist.
With renewed vigour, he is living the dream of watching a company he co-founded ‘rumble’ to life and enthusiastically pursuing his ambitions with full energy. He and Rumble have been featured often in the media, including CBC’s Dragon’s Den.
He is passionate about seeing Rumble become a household word, an internationally successful brand and leader in health nutrition and corporate social responsibility through our membership with One Percent For Hunger.
Angela Moran’s journey to farming and working within food security began at Brock University in Niagara Falls where she earned a degree in Environmental Policy and Sociology. It was here that Angela was first introduced to Permaculture and Sustainable Agriculture. What she craved upon graduation was a chance to get some practical experience in organic food production, which led her on a 3-year Wwoofing adventure through Canada, the United Kingdom, Costa Rica and Panama.
In 2005, Angela was accepted into the Linnaea Ecological Gardening Program at Linnaea Farm on Cortes Island. It was at Linnaea that Angela became attuned to the complexities of our globalized food system and issues surrounding food justice. Gaining the core skills to become a farmer, Angela arrived in Victoria upon graduation ready to seriously invest some time into urban agriculture. In 2006, Angela took over the lease of The Mason Street City Farm where she grows organic veggies and raises chickens in Northpark neighbourhood for local families and restaurants. She is a mother, a farmer, and a flamenco dancer and most days you will find her and her daughter stomping and clapping with the vegetables!
Heather Benning is the creator, owner and head chef of Café Bliss and Be Love Restaurant. Since the inception of café bliss almost 8 years ago, she has delved passionately into the world of raw, vegan and healing cuisine. Heather is a strong believer that food can be our medicine, and has inspired many through her mastery in creating food that is both healthy and delicious. Heather is the author of the recipe book “Blissful: Raw Food Recipes from Café Bliss”, and has taught classes and workshops on live plant food preparation. She is also passionate about plant medicine, qi gong, yoga, singing and gardening.
Dan Hayes is the chef and owner of The London Chef, a dynamic and interactive cooking school, café, pantry and catering kitchen in Victoria, BC. Dan has been in the kitchen for over 15 years working with, and for, some of Europe’s most revered seafood chefs including Rick Stein, Mitch Tonks and Peter Rossiglioni.
Dan’s food is heavily influenced by his classic French training and love of Mediterranean cuisine. He is passionate about sustainable seafood, sharp knives, and the joy of cooking. Since following a girl (now his wife) from England to Victoria 6 years ago, Dan has been familiarizing himself with west coast cuisine, developing relationships with local chefs and working with regional produce and flavours. In addition to running his own kitchen, Dan regularly teaches in Vancouver, Toronto and London, and stars in documentary food series Moosemeat & Marmalade – an informative and highly entertaining exploration of culture, worldview and really good food.
Todd Howard is founder and president of Pacific Rim College and a past board member of the College of Traditional Chinese Medicine Practitioners and Acupuncturists of BC. The concept for The Feeding Ground was born out of his appreciation for the abundance of Victoria’s many wildly successful food entrepreneurs and his desire to help share their stories. Todd spends a great deal of time attempting to make delectable food creations from local farm-grown food with his two young children on their family farm, Ravenhill Herb Farm.
Saturday, May 30, 2015, 12:00pm-5:00pm
$60 – all tickets!
*PRC diploma students will receive 0.5 NU academic credit for this workshop.
To register, please click on the registration button below. Full payment is due at time of registration to confirm placement in the course. Payment can be made via MasterCard or Visa, debit, cash and cheque.
For course withdrawals submitted in writing or in person more than 14 days but less than 30 days before the start of the course, registrants will receive a 50% tuition refund. Without exception, no refunds will be given for course withdrawals less than 14 days before the start of the course.