It’s such a treat having a weekly ice cream. Summer weekends aren’t complete until an ice cream is consumed. This ice cream stand is a local favourite and I happen to know the owner! I’ve frequented this shop for at least 3 or 4 years, it’s been so long I can’t be more exact. Friendly and courteous staff is always a hit with me & some of them have good memories, they remember me & my parents from previous years!
I give it 5 out of 5 ⭐️’s
This week I got my ice cream eaten (one spoonful) by mom. It’s out of character for her to do that too.
When I was doing my research about Eating Heritage I stumbled upon the name Lindsey Shiefly. Upon further research I found out she’s one of 23 Jamie Oliver’s Super Food Ambassadors.
Her story resonates with me because she revolutionized her family eating habits from yuck to yum. From non food (processed) to whole foods. She has a blog about food & adventures in sports (themullies.com)
The first day started with a foods in schools talk. I’m excited to say that progress has been made but hurdles do exist.
Admin of schools vs food revolution = hesitation/not on board/ political
Various allergies sensitivities to food, because processed foods are gnarly and full of crap!
Trial in error. Kids getting involved in prep! Suddenly the I’m not eating that or I don’t want to know what’s in this turns into, they start to like it and recognize what’s in it.
Share in the successes. Be willing to share best practices and journeys, because we have kids who are watching closely.
This leads me to Lindsey ‘s kids tasting…I was pleasantly surprised at how the kids absorbed what’s around them. I was surprised at how much they knew and for kids these vegetables/fresh local products were considered not “normal”. I guess the idea of “normal” varies a great deal.
My absolute biggest surprise came with the words sauerkraut and sauerkraut juice AKA a gut shot. The sauerkraut almost everyone tried, then out comes the juice. Some of the littlest kids faces were priceless.
I tried it, if you want to try it beware the cabbage makes that juice slightly sweeter than just the juice. I found the juice “harder to consume” than sauerkraut itself. My belly at that point had 2X 750 ml of Kamboucha on board from the 2 previous days (my gut got a workout)!
I gained so much from meeting Lindsey, I have a whole new respect for kids beware they are watching our every move.
After the Foods in schools panelwith Lindsey Shiefly
First attempt at kombucha consumption other than samples.
The pure joy of a kids tasting
Yes, it was cooler than normal in Moncton so before departing one last photo. I do have a scarf on and yes I taught her that her hat is a toque here in Canada!
One last anecdote about Lindsey, the first day Lindsey was the moderator of the foods in schools panel, after I went and met her…she looked at my necklace and said “that necklace means something to you doesn’t it”. I was surprised/happy,it took me until the next day to realize how the heck she knew that fact. I explained to her that it was my grandmother Melanson’s ring and that same grandmother collected Swarovski crystal figurines and that it was a Swarovski gem. Lindsey was the first person to recognize that fact, I still don’t have a clue how she knew, but she did.
I’m playing catch up on this post and want to do the subject justice, here’s my Eating Heritage slow food showcase/slow food Canada summit take aways.
First off, I thought slow food was an elite group of over the top people, not so! Everyday people are trying to make better choices for all.
A Network of people who learn, share and educate about food and it’s origins Seed to soup, from the ground up slow food people are passionate about their food, where it comes from & the reason why it’s consumed.
The first lesson I learned is young people who get involved in slow food are influenced by others. The “osmosis” theory of others trying it & liking it makes it appealing to youth that otherwise may not get the the opportunity to consume local fresh products.
Align programs super cool/super healthy let the kids be the experts in what’s cool to eat (good food) and choose what products are made (swag). Kids are experts on what’s cool and facilitator are experts on what’s healthy. This leads me into part 2 coming soon (some experiences)~~CharFlew
I’ll be posting some blog writting I did during my Eating Heritage/Slow Food Canada summit volunteer experience. In the mean time, I learned about what’s around me within a reasonable reach. The products I learned about and enjoyed while being part of this showcase/summit were over the top & delicious. This week will be “slow food” & educational. Thinking local is a global phenomenon.