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EAT-IN ONTARIO
How To Host Your Own Fall Harvest Celebration
New
2013
Edition!
www.foodshare.net
COOKING GROW
ING AN
D TA
YOU
ATION WITH
LO CAL
FOOD
JOIN IN THE LOC
AL F
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DC
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FoodShare Toronto
90 Croatia Street
Toronto, ON
Canada
M6H 1K9
Phone: (416) 363-6441
Website: www.foodshare.net
EAT-IN ONTARIO
All photography by GreenFuse Photography: http://greenfusestock.photoshelter.com.
Original illustrations by Nicole Sullivan, Community Artist and Illustrator.
FoodShare Toronto
FoodShare is a Toronto non-profit community organization whose vision is Good Healthy Food for
All, founded in 1985 to address hunger in our communities. FoodShare takes a unique multifaceted and long-term approach to hunger and food issues working to empower individuals,
families and communities through food-based initiatives, while at the same time advocating for
the broader public policies needed to ensure that everyone has adequate access to sustainably
produced, good healthy food. Working "from field to table," we focus on the entire system that puts
food on our tables: from the growing, processing and distribution of food to its purchasing,
cooking and consumption.
Recognized as an important innovator of effective programs that have been reproduced all across
Canada, we facilitate empowerment and community development from the ground up, cultivating
awareness, building citizenship and enhancing individual and community participation, all the
while striving to improve access to good healthy food. Our programs, which reach over 155,000 children and adults per month in Toronto, include Student
Nutrition, Field to Table Schools, The Good Food Café, Focus on Food youth internships, the Good
Food Box, Mobile and Good Food Markets, Fresh Produce for Schools and Community Groups,
Baby and Toddler Nutrition, Community Kitchens, Field to Table Catering, the Food Link Hotline,
Power Soups, Community Gardening, Composting, Beekeeping and Urban Agriculture. www.foodshare.net
Everything You Need To Know About
Eat-In Ontario
What, When & Where is Eat-In Ontario?
Eat-In Ontario is FoodShare’s school-based fall harvest celebration with fun-filled activities,
using fresh local produce to teach students of all ages the joys of cooking, growing and
tasting good, healthy food. We invite you to join in the festivities with students, teachers,
educators, parents and the whole community at your school!
The official fourth annual Eat-In Ontario will take place on Thursday October 10th, 2013.
But you can also celebrate the Ontario harvest with your students any time!
How Can You Get Involved?
Step 1: Gather Information
We have loads of resources ready for educators to download, adapt, combine and use with
students across the province. This toolkit is a great start (way to go!), but make sure you also
visit our website for more: www.foodshare.net/educator-resources. While you’re at it, enter
into the Farm to School Challenge to win great prizes for your school! Visit the Ontario Fresh
website for more: www.ontariofresh.ca/farmtoschool or turn to page 4 for details.
Step 2: Spread the Word
Post, Email, Facebook or Tweet about Eat-In Ontario to get people excited about celebrating
this year’s fresh, local produce with students of all ages! Follow @FoodShareTO on Twitter or
use the #eatinontario hashtag.
Step 3: Participate
You can participate with your class or school with any kind of local food activity – it’s that
easy! Whether you’re harvesting beans, toasting pumpkin seeds, creating a small compost
bin or making stone soup on October 10th, no activity is too simple, no group too small.
This How To Guide will give you some ideas to get started…
Why Participate in Eat-In Ontario?
There are so many reasons to get involved in this year’s Eat-In Ontario…
Participate to let our local farmers know that you love Ontario produce!
Celebrate the diverse flavours!
Enjoy the freshness!
Be amazed at the joy of cooking together!
Eat-In Ontario 1
How Your Eat-In Ontario
Helps FoodShare’s
Recipe for Change
Recipe for Change aims to
improve the health of
Ontario children and youth
by including good food
education in all learning
settings, so that all students:
Learn how to make healthy
food choices for themselves
(and actually want to!)
Snacking on
local produce
Access at least one healthy
meal a day at school or
wherever they learn
is easy!
Recipe for Change is FoodShare’s initiative reconnecting
students with where their food comes from, how it’s
grown, transported, cooked, eaten and composted.
Since 2010, FoodShare has worked with hundreds of
dedicated students, educators, parents, volunteers,
organizations, farmers and chefs with support from the
Ontario Heart and Stroke Foundation to enliven our
Recipe for Change initiative, especially through our
annual Eat-In Ontario events and educator resources.
Visit our Eat-In Ontario website, www.foodshare.net/
eat-in-ontario, for more information on how you can
too can transform the way in which children and youth
learn about and experience good, healthy food.
“This is
Revolutionary!”
- Grade 3 Student
excited about doing a
Great Big Crunch into a
locally grown apple.
2 FoodShare Toronto | 2013
Increase their participation
in daily food programming
such as gardening, cooking,
and composting
Good food education
makes good sense.
A Short History
Of Eat-In Ontario
2010
Eat-In Ontario was launched as part of our
Recipe for Change initiative, with
FoodShare hosting over 500 students from
JK - Grade 12 on the front lawn of Queen’s
Park for 52 different curriculum-linked
workshops!
2011
After such a successful launch event, schools,
partner organizations and chefs couldn’t
wait to get back to Queen’s Park for another
day of interactive, hands-on Food Literacy
activities for students from across the GTA.
2012
To celebrate a newly established terrace
garden at Brock Public School, the
FoodShare programmers hosted Eat-In
Ontario by facilitating every student in the
school to help create a delicious Stone
Soup for all to share!
2013
We can’t wait to celebrate this year’s Eat-In
Ontario from the 16,000 sq ft School Grown
Rooftop garden at Eastdale CI!
Eat-In Ontario 3
Enter This!
Ontario Farm to School Challenge
FoodShare, along with project partners Ontario Fresh and Sustain Ontario, is challenging
schools across Ontario to purchase more Ontario-grown and produced foods for use in:
Cafeterias
Student nutrition programs
Culinary arts and hospitality programs
Family studies classes
Special events (like Eat-In Ontario!)
By participating in the Ontario Farm to School Challenge and choosing to buy Ontario
products you’ll be part of a movement that works to:
Support Ontario farmers and producers
Educate students of all ages about the wonderful and good things that grow in Ontario
Benefit the environment and
During our October round be entered for a chance to win some exciting prizes for your
school.
Whether you’ve been sourcing Ontario food for a long time or you are newly committed
there’s an opportunity to get involved, and share your stories, recipes and strategies.
For more information on how to enter your school
and find suppliers, visit the Ontario Fresh website:
www.ontariofresh.ca/farmtoschool.
School?
What is Farm to
movement
Farm to School is a
ols and
that connects scho
ors with the
producers/process
g healthy
objectives of servin
proving
meals in schools, im
providing food
student nutrition,
tion
and nutrition educa
supporting
opportunities, and
farmers.
local and regional
4 FoodShare Toronto | 2013
Try this!
Taste Testing & Graphing Local Food
It’s always a fun idea to introduce some structured taste testing when exploring local food.
Time and time again we find this activity to be a real hit with students - even when we’ve
tried facilitating it as a quick “time-filler”, taste
testing can easily become the main event. They
just love investigating! Here’s how to do it...
What are you tasting? You could try:
• Different local apple varieties, for example
Granny Smith Apples vs. Honeycrisp Apples
• Seasoned vs. unseasoned dishes, for example
stir-fried bok choy with soy sauce vs. without
• Local vs. imported fruits or vegetables
• Dried fruit vs. fresh fruit
• A blended vs. chunky soup using the same
locally grown ingredients
• Canned vs. freshly cooked and mashed local
pumpkin vs. baby food jarred pumpkin
Spiciness
Tartness
Appearance
X
X
X
X
X
Origin
X
Choose up to 6 judging categories:
Firmness
For example, crunchiness, colour, flavour,
ripeness, sweetness, tartness, saltiness, spiciness,
bitterness, texture, smell, origin, mouthfeel, after
taste etc.
Sweetness
Granny Smith Apples
See over the page for your printable version!
Focus on each category separately, and rate it from
1 (least) to 5 (most)
For example, you might expect a granny smith apple
to rate quite highly in the tartness category (closer to 5).
Cooking & T
asting Toolk
it:
For more gre
at activities li
ke this
one, visit our
What’s your flavour profile?
website,
www.foodsh
Creating flavour profiles (joining up the X’s to make a
are.net/educ
atorre
s
o
urces to dow
shape) is a great way to compare and contrast each
nload the ne
w
Cooking & Ta
taste test visually. Not just for each ingredient, but
sting Toolkit,
nearly
30 pages of e
for each person too! Students love comparing their
asy-to-use,
engaging ide
profiles with each other. Getting a sneak peak into
as to get you
r
s
tu
d
e
n
ts
excited abou
how your friends experience the wonderful world
t eating
more vegeta
of food? Cool!
bles and fruit
s!
Eat-In Ontario 5
Print this!
Try this!
Local Food & Media
Introduction
This activity highlights the influences that media and marketing have on our food choices
and how we can become more aware of them. Students will love taking these concepts and
designing their very own healthy Ontario-grown advertisements!
Begin by defining these three main concepts:
Media: Could be TV commercials, radio ads, billboards, newspapers, and magazines…
(Name a few food ads or jingles as a group)
Marketing: The process involved in promoting and selling products (e.g. advertising)
Branding: A recognizable mark or logo indicating a product as being from a certain food
producing company (e.g. McDonald’s “golden arches”)
Local Food: Food that is grown in Ontario. Focus on vegetables and fruits for Eat-In Ontario.
Share any personal stories about food and media or marketing. For example, a time when
you purchased a food that looked nothing like the packaging or advertising suggested.
Look Closer
Take this adve
rtisement for
“Vitamin Don
uts” for exam
ple.
Who do you th
ink this ad is
aimed at? Wh
at kind of
marketing are
they using to
target their au
dience? Are th
ere
any other foo
ds that might
be
higher in vita
mins than the
se
donuts? Wha
t are they?
Eat-In Ontario 7
Types of Advertisements: Ask students where they see advertisements & make a list on the board.
Television, magazines, radio, the internet, posters, bulletin boards, movie theaters, DVD’s,
on television shows…
Ask what foods they see advertised and then try and rank them in the order of most
advertised to least advertised. Here’s the correct order for you:
1. Junk Foods & Snack Foods
2. Breakfast Cereals
3. Beverages (any kind)
4. Fast Foods
5. Milk & Dairy
6. Fruits & Vegetables
You can print and use the picture cards attached on page 9
for this activity.
Do you know
how
many adverti
sements
we are expos
ed to
each day?
3,000!
Ontario Food Advertisements:
Have students create their own catchy, colourful advertisements for Ontario-grown
vegetables and fruits.
Some things to consider are:
The target audience (you could allocate different audiences to different students)
The medium (e.g. TV, radio, newspaper, magazines, billboards)
Slogans (e.g. Ontario Grows the Most “A-Peeling” Apples!)
Jingles (if making a TV or radio
advertisement)
Choice of colours, font, pictures or
graphics to reach the target
audience
Send us a photo of your
advertisements - we’d love to see them!
8 FoodShare Toronto | 2013
Print this!
What Foods Get Advertised?
Junk Food & Snack Food
Breakfast Cereals
Beverages
Fruit & Vegetables
Fast Food
Milk & Dairy
Helpful Resources for Teaching Local Food & Media:
There are so many great resources out there, ready for you to explore and use with your
students! Here’s some of our favourites...
Food, Media & Marketing:
One of our most popular workshops, the
Field to Table Schools team love teaching
students about the ins and outs of food in
the media, what to watch out for and how
to de-bunk confusing advertising.
For more Food and Media activities, visit our
Educator Resources website:
www.foodshare.net/educator-resources.
What’s Growing This Time of Year?
To find out what’s growing this time of year,
visit and provide lots of inspiration for inclass harvest activities, visit the Foodland
Ontario website: www.foodland.gov.on.ca.
They also have a great Kids Corner for
quizzes and activities related to Ontariogrown produce.
FoodShare’s Harvest of the Month:
Since February 2011, FoodShare has been
featuring locally-grown vegetables and
fruits in a monthly two page newsletter
for teachers and educators.
Download all of them from our website
for ideas and inspiration this fall:
www.foodshare.net/harvest-of-themonth.
10 FoodShare Toronto | 2013
Try this!
Quick Garlic Picks
Just when you thought the planting season was over - it’s time to get your garlic in the
ground... To really give garlic the attention it so rightly deserves - try some of these garlicky
activities with your students!
Planting Garlic
Planting Garlic:
Garlic Bulb or
Head
Garlic Clove
Roasting Garlic
Garlic Math
What: Choose healthy, disease-free cloves for planting.
When: Plant your garlic cloves in the fall. This allows the
garlic to establish roots before the ground freezes in the
winter.
Where: Garlic likes rich, well-draining soil. You can add
some compost to your soil for extra nutrients!
How: Pull apart your cloves. Plant them 2-3 inches deep,
and 4-6 inches apart. Make sure your root end is facing
down. Cover with soil and a layer of straw, leaves or
mulch.
Root End
Harvesting: Cut the garlic “scapes” (curly greens) in the
spring and harvest the full bulb in the summer.
Adapted From: www.yougrowgirl.com
Roasting Garlic:
Try this method of roasting the whole bulb,
it’s easy and creates a really fun squeezing
opportunity when it’s done!
Pre-heat your oven to 400F. Peel away the
outer layers of the garlic bulb skin, leaving
the skins of the individual cloves intact.
Garlic Math:
Garlic provides so many opportunities for
math activities in the classroom or garden!
• How many garlic cloves in a bulb? Perform
an experiment to find an average number.
Using a knife, slice 1 cm off the top of cloves, • If you plant 5 bulbs, how many garlic plants
will you get?
exposing the individual cloves of garlic.
• If all of those cloves become bulbs, how
Bake in the over for 30 mins, or until the
many garlic plants could you have the
garlic is browned on the outside and
next year?
squishy on the inside.
You get the picture...
When cooled, squeeeeeze the garlic out!
Eat-In Ontario 11
Try this!
School Grown’s Green Tomato Chutney
If you have loads of tomatoes that didn’t quite get there this year, don’t worry - we have the
perfect solution for all of your green (and unripe) beauties!
FoodShare’s School Grown is a schoolyard farming project that employs students in running
urban market gardens. For more information on School Grown, visit our website:
www.foodshare.net/schoolgrown or follow us on twitter @schoolgrownTO.
Ingredients:
Directions:
 2 1/2 lbs green tomatoes
1. Trim the stem and blossom ends from tomatoes and cut
into 3/4 inch dice (you should have about 6 cups).
 1 cup light brown sugar
 1 1/4 cups cider vinegar
 1 cup golden raisins
 1 cup chopped onion
 1 Tb crystalized ginger
 1 Tb pickling spices: mix
of mustard seed,
coriander, bay leaves, dill
seeds, fenugreek,
cinnamon, ginger, all
spice, red pepper, black
pepper, cloves, high
oleic sunflower oil
 1 tsp chili powder
 1 tsp salt
12 FoodShare Toronto | 2013
2. Combine all ingredients in a heavy kettle; bring to a boil.
Reduce the heat and cook for about 1 hour, until
thickened.
3. Spoon chutney into hot sterilized jars, leaving 1/4-inch
head space; wipe jar rims.
4. Cover at once with metal lids, and screw on bands.
Process for 15 minutes in a boiling-water canner.
Makes about 3 pints of green tomato chutney.
Recipe from www.southernfood.about.com .

Meet the Field to Table Schools Team
Meredith Hayes Schools and Student Nutrition Senior Manager
[email protected], 416-363-6441 ext 248
As a founding FTTS programmer, Meredith is responsible for some of our most well-loved
activities and events. Bringing a passion for good food and environmental education, Meredith
is a major game-changer and one to watch as she collaborates like crazy to change the face of
school food through local, provincial and Canada-wide networks.
Contact For: FoodShare’s Recipe for Change Initiative, Ontario Edible Education Network,
Ontario Farm to School Challenge, Toronto Partners for Student Nutrition Programs
Brooke Ziebell Field to Table Schools Senior Coordinator
[email protected]
Brooke applies a more formal nutrition science background (from her previous life in Australia)
with a love of get-your-hands-dirty education that encourages smell-touch-and-taste-it
investigations, out-of-this-world imaginations and wave-your-hands-in-the-air-like-you-justdon’t-care celebrations.
Contact For: Student workshop information and bookings, curriculum development, educator
workshops and professional development opportunities, school events such as Eat-In Ontario
and The Great Big Crunch
Carolynne Crawley Field to Table Schools Educator
[email protected]
With over 20 years of working with children and youth, Carolynne “fountain-of-youth”
Crawley is a master at harbouring deep connections with nature and nutrition principals. A
keen forager and mentor, Carolynne talks the talk, walks the walk, and more often than not,
gardens the garden too. What ”Miss C” teaches, students remember.
Contact For: Volunteer opportunities, Harvest of the Month resources, Garden and Food
Curriculum Working Group, student engagement
Katie German School Grown Coordinator
[email protected]
Our very own accredited teacher with recent experience working on Canada’s largest (and
coolest) urban farm as well as coordinating FoodShare’s Focus on Food youth employment
program - can engage anyone to do just about anything.
Contact For: School Grown projects, youth engagement, crop planning,
organic growing techniques
James Davis School Food Innovation Educator
[email protected]
The “buildificationator” brings experience in permaculture, holistic design, green building and
carpentry. James has successfully tricked hundreds of unsuspecting students into drinking green
vegetable smoothies using his bicycle blender-building powers.
Contact For: Brock Public School terrace garden, bicycle blenders, school food garden furniture,
File-A-Sprout
Justin Nadeau School Food Innovations Senior Coordinator
[email protected]
Our resident “inventionator” combines an engineering background with intuitive design to
create innovative and super-fun ways to grow food up, down and all around school
classrooms, windows, hall ways, greenhouses, rooftops and gardens.
Contact For: School food gardens and composting, indoor growing innovations,
aquaponics, Bendale Business and Technical Institute’s market garden
Eat-In Ontario 13
That’s a Wrap!
Thanks for taking part in our fourth annual Eat-In Ontario! We can’t wait to hear all about
your fall harvest celebrations! Remember to use the hashtag, #eatinontario.
Don’t forget to visit our Field to Table Schools page,
www.foodshare.net/field-to-table-schools and follow the links on
the side menu to find our:
Workshop Menu
A list of available workshops for student groups JK - Grade 12
Educator Resources
Downloadable, free workshop outlines for educators just like you!
Educator Training
Dates and outlines of trainings given by our team
Harvest of the Month
Newsletters highlighting monthly feature ingredients grown here in Ontario
Networks
Local, provincial and national
Special Events
Like The Great Big Crunch - coming in March 2014!
14 FoodShare Toronto | 2013