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Canada: Pacific Northwest Eats e-cookbook

The PNW Eats E-Cookbook is a curated collection of recipes and tips from 40 local chefs, artisans, nutritionists, herbalists, bartenders and gardeners.

Organized by Hilary Brent
Many of the contributors of this book are settled on the unceded, occupied territories of the Musqueam, Squamish, Tsleil-Waututh, WSANEC and Lekwungen peoples.
2020

This book is a community love letter of sorts written to these beautiful coastal lands we live on. It’s a true embodiment of our geography with recipes making use of ingredients like kelp, salmon and dandelion.

100% of proceeds raised for this book will be donated evenly between Raven Trust and Vancouver Black Therapy & Advocacy Fund.

I reached out to chefs, herbalists, food artisans, bartenders,
nutritionists and gardeners in my community with the idea of an e-cookbook that would focus on ingredients local to the Pacific Northwest. Like the waves, this little book began to gain a momentum all of its own. The excitement continued to build as more and more contributors excitedly came on board.
Hilary Brent
The Rooted Table
Personal Chef & Nutritionist

“The secret to success with salad greens is timing. Lettuce, spinach, arugula and mescluns are cool-weather crops and prefer to be grown in the rainy days of Spring, and fortunately for us in the PNW, the crisp air of Fall. Though with crop protection and succession planting, greens can be grown throughout the winter and the summer, I want to encourage you to embrace the natural rhythms of the seasons. When you choose to work with the preferences of the plant, you choose ease. Plant now and grow a continuous salad bowl from seed to salad.”
Growing a continuous salad bowl
by Carissa Kasper
Seed & Nourish

See the The PNW Eats E-Cookbook here and donate.