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By Anna Black Do you ever wonder what happens to all those bumped, bruised, or misshapen fruits and vegetables from your local farms and markets? Thanks to Surrey’s social enterprise Luv The Grub, produce seconds are finding a second lease on life, as delicious chutneys and jams rather than food waste, perfect for cheese and charcuterie boards, spread in sandwiches and wraps, or served with meats and sausage. Founded by social entrepreneur and Simon Fraser University Sustainable Innovation Lecturer Alia Sunderji, Luv the Grub was inspired by student research and Sunderji’s passion for poverty alleviation. The business partners with both farmers and markets to turn normal food waste into a pantry staple and along the way mitigate environmental and socioeconomic issues in the community. Sunderji and her team create paid employment training programs for women with varying barriers to employment, including those from the Frog Hollow Neighbourhood House’s Drive Youth…

By Kristi Alexandra Chef Trevor Bird is an exceptionally hard man to track down, but you can blame his busy schedule on his ambition. The restaurateur has many titles: owner of Fable Kitchen, which founded Fable Diner; co-founder of MeatMe, a high-quality meat delivery service; caterer; husband; father; and most recently, preserve maker. Bird earned his chops in several kitchens, but his name may be best recognized in family living rooms from his time on Top Chef Canada season two, and then again on Top Chef Canada: All Stars. From there, Vancouverites with farm-to-table tastes (Bird’s modus operandi) may have been following along with Fable Kitchen, the Kitsilano restaurant that opened in 2012. When WestCoastFood finally reached Bird, he was quick to explain that he’s going to replace busy-ness with passion for the rest of the year. “In 2019, I’m really trying to dial everything back and concentrate on certain…

By Kathy Mak In an ideal world, we’d probably all like to make our own preserves; but most of us don’t have the time or the talent. Preserving food requires patience and practice. Making exquisite artisan preserves is an art form, which Geneviève Blanchet has mastered. A cut above ordinary homemade spreads, her handcrafted preserves uniquely capture the vibrant fruit flavours of the seasons by using traditional techniques blended with a holistic approach, wholesome values, and some French flare. When you understand her passion for preserves, you can fully appreciate why so many of us have upgraded our pantry with her remarkable jams, jellies and marmalades. Designing and creating interesting preserves come naturally to Geneviève. Influenced by nature and neighbours that lived off the land in the Quebec countryside, she learned to forage and use healthy ingredients, as well as make jams, at a young age. An early interest in…