From the ground to the plate
Edmonton tables benefit greatly from the city’s closeness to farms and its strong agrarian roots. However, many youngsters in the city have never set foot on a farm and the process of growing fresh produce remains mysterious — possibly because they never got the chance or are otherwise new to the city.
ATCO Blue Flame Kitchen hopes to remedy this with a pair of day camps this summer. As part of the organization’s lineup of dozens of food-related summer camps, these Farm to Table classes will take youth aged nine to 12 to agriculture operations in the greater Edmonton area and show them how their food is grown — and then what to do with it in the kitchen.
The classes take place on Aug. 15 and 16 from 8:30 a.m. - 4:30 p.m. And cost $110.
Registration can be done online at ATCOBlueFlameKitchen.com or by phone at 780-420-7282.
“It’s learning first hand how much work goes into growing these products. It gives kids a better understanding of where our food comes from and how much is involved,” says Janet Young, community educator with Blue Flame Kitchen.
“This is a good opportunity for them to go and learn from the farmers themselves, and to get right in there amongst the vegetables ... I don’t think kids necessarily get that opportunity.”
Blue Flame Kitchen has long been building relationships with local farms through partnerships and community events and are excited to expand their connection by visiting local fruit and vegetable producers during through their summer camps.
The first part of the day the students will spend at the farm, but will then take some produce back to the Blue Flame Kitchen and learn to cook with it under the guidance of the community educator. “It’s an all-encompassing experience,” Melissa Kubik, Blue Flame Kitchen supervisor says.
In the food and restaurant industry, farm-to-table cooking is becoming increasingly popular. According to Young, this culinary style helps support local growers and businesses and stimulates business nearby.
“Because it’s local, too, what you’re getting is also fresh. You’re getting things right away instead of getting them shipped across the ocean or from the States” she says.
The classes also coincide with Alberta Open Farm Days, organized by agriculture education group Ag for Life which has also partnered with Blue Flame Kitchen for these classes.
This is the first time that Edmonton’s Blue Flame Kitchen will host these classes, though its compatriots in Calgary have held them in the past — and the courses have been popular. The organization hopes to continue offering these classes in future summers.
“It would be nice to expand their horizons on the different variations of farming and what food comes from what farm,” Kubik says.
Blue Flame Kitchen is offering various other half-day camps this summer. They range from classic Canadian cooking to recipes from Asia and Europe and run six weeks in July and August and cost $60.