Special fundraiser for Farm Radio International!
I have long been a fan of fundraising events which take special care to include a great food component. African Harvest, taking place in Ottawa on Thursday, May 1st, will be a truly delicious fundraiser, in support of Farm Radio International.
In case you’ve not heard of Farm Radio International, it’s an amazing Canadian-based not for profit organization that works in direct partnership with approximately 400 radio broadcasters in 38 African countries to fight poverty and food insecurity. They do this by preparing radio scripts which are then broadcast to hundreds of millions of farm families in developing countries. These farmers – the majority of whom have very limited access to telephones or the internet – rely on the practical information supplied through these broadcasts about low-cost farm methods so that they can increase their food supplies and improve their lives.
The event not only marks 35 years since Farm Radio International sent out its first script package, it’s also a celebration of 2014 as the International Year of Family Farming. This fundraiser brings together Chef Jeff Crump, acclaimed author of Earth to Table and Executive Chef of the Landmark Group (which includes five restaurants and a 100-acre organic farm), and the talented Le Cordon Bleu trained Chef Andrée Riffou of Ottawa’s C’est Bon Cooking. Both chefs will dazzle you with their prowess as they deliver small plates inspired by and seasoned with the flavours of Africa.
African Harvest is being held at the St. Brigid’s Centre for the Arts on Saint Patrick Street in the Byward Market. The event will feature live cooking demonstrations, delicious Africa-inspired food, a variety of local wine and beer, and a silent and live auction. You can purchase tickets online through Eventbrite, by phone at 1-888-773-7717 and in person at Cardamom & Cloves spice shop at 440 Preston Street. The cost of a ticket is $75 (or $65.63 for groups of 8 or more), which includes four small plates and complimentary wine and beer.
Constantly Cooking with Paula Roy 
One thought