Shovel & Spoon

A cooking and gardening program that runs in partnership with organizations that work with low-income community members (both youth and adults) that face different types or multiple layers of marginalization.

Members benefit from a therapeutic and empowering environment, where culturally-inclusive food skills are used as a way to reduce social isolation, build community, and develop leadership skills. We gather participants together in the garden, greenhouse, and community kitchen to learn about growing and cooking food, and share and advocate for culturally-appropriate healthy food as a means to promote physical, mental, spiritual, and social health, as well as a more sustainable and just food system. 

Objectives

  • To increase participants’ gardening, cooking, and nutrition knowledge and skills.
  • To improve the healthy eating choices of participants.
  • To create a safe, welcoming, and enjoyable environment that promotes relaxation, self-esteem, and social interaction.
  • To increase participants’ connections to additional community supports and social networks.
  • To create a complementary environment conducive to the furthering of community agencies' programming and objectives for their clients.
  • To increase the capacity of partner agencies to offer food programming on their own sites.

Sample Activities

Teas and herbs, sprouting, plant propagation, container gardening, seed starting, saving seeds, harvesting, canning and preserving, cooking on a budget, cooking with roots, shoots, and leaves, knife skills, low-sugar baking, cooking for one, vegan and vegetarian cooking, raw food menus, food & kitchen safety, community gardening, and more!

Locations

Shovel & Spoon activities take place at The Stop's Green Barn location, located at 601 Christie Street in Barn 4 at the Wychwood Barns. Some sessions also take place nearby in the community gardens run by The Stop, including potential field trips to our 1884 Davenport Road location and other urban agriculture spots in Toronto.

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