The outpouring of support for this project has been incredible and overwhelming! Our team is working hard to be able to do this again ASAP, and to keep everyone in the loop.
To start we have set up some basic online resources for those who want to stay up-to-date on this project, or who may want to support it further once we figure out our next steps.
There is now a Facebook Group you can join:
A mailing list where you can add your email:
Or you can follow it on Twitter or Instagram @newcomerkitchen
Direct inquires can be sent to firstname.lastname@example.org
We will continue posting to the website, you can check in on updates here:
Another amazing day, this one including a full shopping trip, and making hundreds of delicious kibbeh from scratch! A huge thanks for all the hard work of our volunteers, and to Joe’s No Frills for their generous contribution towards our groceries.
Wednesday was an exciting and important day for The Dep, the realization of a project that an amazing group of volunteers have been working on for many weeks. The idea was simple: there were many Syrian refugee families stuck in hotels awaiting relocation, often for weeks on end, with no access to kitchens. Could we make The Dep available to them so they could cook food for their themselves and their families, in a fun, social setting?
It was more challenging than expected to find a way to connect with the community of families in the hotels, navigating bureaucratic and language barriers, but thanks to the hard work of some amazing people including Rahaf & Esmaeel Al Akabani and Yasmine Nasef from The Welcome Project, Mahmoud Allouch and Roula Ajib from the Arab Community Centre, and the incredible support of Caroline Keenan, Andrea Diaz Varela, Cara Benjamin-Pace, Michelle Krasny (who also took these great photos) and Basil AlZeri, it all came together.
The day was a big success, with nearly a dozen mothers, young and old, coming together to cook and hang out and share a meal. The goal is to try and make this a regular event at The Dep, and once they get comfortable in the space, to invite them to make extra food that can be made available for sale for pick-up or delivery, providing them a revenue stream and entrepreneurial opportunity. There are still lots of logistical issues to figure out, from transportation to scheduling to child care to translation, but if today’s success is any indication, this amazing group will figure it all out.
As we figure out new ways to help this project along, we may be reaching out to our community for support. To stay up to date on the project as it evolves, check in on http://thedepanneur.ca/category/newcomerkitchen/
Lehee Lev says she’s as passionate about sweet potatoes as she is about health. Which is about as much as her willingness to open her own wellness practice Whole Self Fitness.
Dawn and Ed Rek, a former bread baker and chef respectively, are in their 8th year as local artisanal cracker makers at Evelyn’s Crackers where they bake, package, label and deliver to vendors around Toronto as well as having a rooted presence at several local farmer’s markets since 2008. Continue reading
Photo Credit Rick O’Brien
Last week marked the Hotic family’s arrival in Canada precisely 20 years ago. Ksenija Hotic, a photographer and fan favourite at the Dep, passed around childhood photos along with home-smoked sujuk and basturma (pastrami’s precursor) from her family in Rexdale. Continue reading
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Photo Credit KATHY HO
Once an accountant in Venezuela, Jose Arato’s life and career is one of transition and exploration. Arriving in Toronto some 13 years ago, Jose’s passion for food led him from culinary school to a job as a creative pastry chef working mostly in the wedding industry. Continue reading
Before turning to garlic farming and actively supporting the local farm movement, Peter McClusky left his near 20 year stint in New York City spent partly as a Digital Media Exec for a $50/week farming internship with Action Ontario (similar to WWOOFing); or as he calmly states, a move from the bland world of selling towards something he felt was moving and worthwhile*. Continue reading