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Bake Sale Update – The Final Tally!
The bake sale! We did it! The final menu featured 21 different items baked by six local bakers. Of these items, 19 were gluten-free, 20 were dairy free, 15 were vegan and 2 were raw foods. Grateful thanks to the bakers, to the shoppers, and to the people who donated funds that got us to an eye-popping $1000 by the end of that long and tiring day! Funds went to Red Cross Canada’s Humanitarian Crisis in Ukraine. From the generosity shown, it seems I was not the only one wanting to stop anguishing and actively support something.
A number of those who stopped by were unable to eat gluten, and expressed delight at having so many options to choose from at a bake sale.
Here is what we had on offer, just so you know what you missed, if you missed it:
- Almond Brownies (GF, DF)
- Banana bread (GF, DF)
- Breakfast bars (GF, DF)
- Cassava Flour Pizza Crackers (GF, DF, vegan)
- Coconut Chocolate Truffles (GF, DF, vegan, raw)
- Deli “Rye” bread (GF, vegan)
- Granola bars (vegan)
- Mama’s Muffins (GF, DF, vegan)
- Mini chocolate cakes w/ chocolate icing (GF)
- Oat cakes (DF, vegan)
- Oat peanut butter chocolate chip cookies (GF, DF, vegan)
- Olive bread (GF, vegan)
- Orange Mini Muffins (GF, vegan)
- Paleo Seed Crackers (GF, DF, vegan)
- Peach Upside-Down Cake (GF)
- Peanut butter cookies (GF, DF, vegan)
- Peasant Bread (GF, vegan)
- Savoury muffins (GF, DF, vegan)
- Sourdough Flax Crackers (GF, DF, vegan, raw)
- Twix bites (GF, DF, vegan)
- Whole Grain Seeded bread (GF)
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The Poetry of a Healthy Bake Sale
The News has become a dark place, and February 24 was a darker day than most. For a couple of months I felt crushed, dodged war reports, hunkered down in helpless anguish.
Then one day an email dropped into my inbox from The Real Bread Campaign, reminding me that there was indeed something I could do. I could bake!
I managed to enlist a few other like-minded bakers, and an idea was born. A healthy baking bake sale!
And so it will be, this very weekend. We’re defining healthy in any way we choose; the only condition being an ingredient list so buyers can decide if our views match up.I’m still deciding what to make. So far I’ve made some favourite crackers – cassava flour – and some sourdough flax crackers. Planning to make some banana bread (GF) and some chocolate-coconut truffles; some muffins; maybe if there’s time some cookies too.
By other hands we also have GF / vegan peanut butter choc chip cookies, rhubarb bars, savory muffins and homemade Twix bars; and some magnificent gluten free olive bread and GF “fake rye” bread.
Our bakers include CSNN grads and GTUF members and I thank them for their generous donations of food and time. Quality cooking takes quality ingredients, and great care. I’m hoping we’ll get a good turnout on Sunday afternoon and be able to turn over some needed funds for the Ukraine Humanitarian Crisis Appeal. Any leftovers will be donated to a local community kitchen or two.
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And now… Larder: the International Launch (online)
You’re all invited, wherever you may be!A virtual and geographically diverse launch event on Sunday June 5 at 11am (PST): Rhona McAdam launches Larder from Victoria; Mari-Lou Rowley launches Catastrophe Theories from Saskatoon; and Lisa Pasold hosts us from Paris.
It’s a joint presentation by our BC publishers, Caitlin Press (Qualicum) and Anvil Press (Vancouver) through the magic of livestream technology.
No matter your time zone, enjoy brunch with us (11amPST) or lunch (12pmCST) or late lunch (2pmEST) or aperitifs (7pmBST) or supper (8pmCEST)— and let us feed your minds!
It will be livestreamed on Zoom – the link is here: https://fb.me/e/3d9qGnweE
(you don’t have to be a Facebook user to find the details there)
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In her latest collection, Rhona McAdam navigates the dark places of human movement through the earth and the exquisite intricacies lingering in backyard gardens and farmlands populated by insects and pollinators, all the while returning to the body, to the tune of staccato beats and the newly discovered symmetries within the human heart.
“…A beautiful, filling collection, Larder is a set of poems to read at the change of the seasons, to appreciate alongside a good meal, and to remind yourself of the beauty in everything, even the things you may not appreciate before opening McAdam’s collection….”
Rhona McAdam is a writer, poet, editor, and Registered Holistic Nutritionist with a Master’s in Food Culture from Italy and a deep-rooted passion for ecology and urban agriculture. Her work spans corporate and technical writing to poetry and creative nonfiction, often exploring the vital links between what we eat and how we live. Based in Victoria, BC, and available via Zoom, Rhona is always open to new writing commissions, readings, or workshops on nutrition and the culinary arts.
