Local & Sustainable Food Production
With a passion for naturally produced, wild harvested, delicious and nutritious seasonal and local whole foods, The Good for You Gourmet chef Laura Moore is an advocate for our local, sustainable food production system. . One of the ways we work to create an awareness of the need to create a sustainable food production system here on Vancouver Island is through education, by offering our power point presentations to local business, government, and non-profit organizations, sharing our support for promoting a healthy, sustainable food system. Our chef, Laura Moore, is available to make these presentation at Lunch & Learn Events, and any other similar educational workshop events.
Presentations available:
West Coast Whole Foods Philosophy
Whole foods personal chef and caterer, Laura Moore, leads participants through an interactive workshop that combines a Power Point introduction to whole foods theory with several seasonal recipes demonstrated in class. This class is for those seeking to understand and implement whole foods dietary changes, and how they apply when making a shift towards a healthier lifestyle, without traditional dieting or counting calories.
Class will cover the principles of Seasonal and Local foods, Macrobiotics, and include a test to determine each students primary Ayurvedic Dosha. Students will discover how to maximize nutrition to calorie ratio by eating whole foods and without counting calories. Also covered: students will learn how to distinguish thirst and hunger cues, plus explore health-sustaining factors unique to themselves, based on their Dosha.
The life skills presented in this class will help participants take the 'die' out of diet, and embrace 'whole foods to live for'. Class includes: power point presentation and discussion, covering several theories of whole foods. Handouts include: 'Eating for Balance', (a chart for understanding and beating food cravings), and copy of recipes from class.
Winter 2011 Menu
Seasonal Greens & Local Goat Chevre Spanakopita Pockets
Hazelnut & Carrot Pate with spelt flour Nane Lavash flat bread
Served with Wild-harvested Herbal Teas, honey and sucanat
Length: 1.25-1.5 hours in total; 45 minutes for presentation, and 30 minutes for discussion and food. Cost: $250
Local Food Matters
This presentation explores the issue of local food production and local politics and action groups, historic and present day human food cultivation techniques, current events and resources. Chef Laura will also provide wild harvested licorice fern tea to your group, and a platter of seasonal whole foods snacks.
Length: 1 hour in total; 45 minutes for presentation, and 15 minutes for discussion. Cost: $200. See participant feedback below.
Preserving Natures Bounty
This presentation features an overview of various, natural preservation methods, including techniques and pointers for canning, pickling, jams & jellies, freezing, drying, making fruit leather and dried fruit. Chef Laura's most recent home preserves will be sampled in class, along with Wildfire bread & local cheese platter.
Length: 1 hour in total; 45 minutes for presentation, and 15 minutes for discussion. Cost: $200. See participant feedback below.
Workshop DetailsThe presentation consists of a Power Point slide show with speaking points and photographs that provide an overview of the history of food production throughout human history up to our current day, with insight into what is happening locally. Numerous references to local organizations, books and education services provide starting points for workshop participants to get involved in their own community. Presentation runs 30-35 minutes in length, plus a 10-15 minute Q&A period, and is ideally presented over a one-hour time frame. Chef Laura will serve a wild harvested licorice root tea to all participants, so mugs need to be made available for this.
Participant Feedback
“Your Local Food Matters presentation was great, Laura, and I have received some great feedback from staff who attended; plus a couple of emails from staff apologizing for missing out because of meetings that they were held up in. Thank you again for the presentation and I will definitely send your name out there at future government Green Team meetings. Thank you so much & have a great day.“ Lindsay Wood, Climate Change Analyst, Fiscal Negotiations Branch Ministry of Aboriginal Relations and Reconciliation, February 16, 2010
“Thank you chef Laura, I enjoyed your afternoon of Preserving Natures Bouunty. Thanks for the samples, (homemade dill pickles, spicy pickled green beans from Madrona farm, and several home made jams and jellies). I think what helps me the most in your discussion and the discussion in the round, if you will, is the demystifying of preserving. I feel that I am that much closer to participating in preserving as another tool to my ever expanding knowledge of the kitchen and all the wonderful things that come from it. I think I will start with Salsa Verde. Oh, and fruit leather. Yes, it is ok with me if you want to use my picture“ London H., Preserving Natures Bounty, Greater Victoria Compost Education Center, July 3, 2010
Booking Information
To book this presentation, please provide us with two weeks notice before your event
date. Cost is $200 and a $100 non-refundable deposit is required at time of booking.
Please contact us with the date and time of your event, and we will reply within 24 hours
to confirm our availability.
Send $100 deposit cheque to:
The Good for You Gourmet
c/o Ms Laura Moore
#206 - 125 Wilson Street
Victoria, B.C., V9A 6X1
To contact us:
Office Landline: 250.721.5961
Mobile Cell: 250.514.1544 (forwards to landline)
Email: laura@organicchef.ca