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Feeding 9 Billion People – A Food Event Experience

March 15, 2017 By Jess Leave a Comment

I always love the opportunity to connect with others over food and I was fortunate to attend the University of Calgary’s ‘Feeding 9 Billion people’ event on March 14th. The goal of the event was to ‘exchange ideas around global food security’ over a ‘thoughtfully sourced dinner.’

Upon arrival, I noticed there were a couple of posters up around the reception area with conversation starters. I connected with two other attendees and we chatted about our various food memories. I shared a bit of information about my food blog and why I love to cook. We also talked about some of our favourite restaurants in Calgary and our favourite local food products. It was a great opportunity to open up a dialogue that would continue at our tables the rest of the evening.

As we entered the main event room I saw beautiful light’s strung up above the tables. The atmosphere was friendly and welcoming, just as it would feel when you enter a dinner party at a friends house.

Feeding 9 Billion - A Food Event Experience | cookinginmygenes.com

Each table was set beautifully, incorporating food as the centrepieces (loved this idea!) It was like a beautiful, gigantic dinner party come-to-life.

The menu for the evening was not just about food but about the conversation. We were told that at each of our tables some of the guests were the conversation ‘provocateurs’ who would guide us through discussions during the event.

The food was served family style and was delicious as it was beautiful. I loved that the food was served family style as it added to the theme of the evening which was coming together for conversation and good food, just like a family would at Sunday-night dinner. We enjoyed the following dinner service:

First Course

Seaweed and charred cabbage salad, puffed wild rice, sprouted lentils, crunchy seeds

Feeding 9 Billion - A Food Event Experience | cookinginmygenes.com

Second Course

Ocean wise smoked salmon ceviche style with micro cilantro, cold pressed canola oil fried sourdough croutons, citrus

Feeding 9 Billion - A Food Event Experience | cookinginmygenes.com

Third Course

7K Ranch grass-fed longhorn beef slow cooked with poplar bluff potatoes and heirloom carrots in a and rosemary jus and Curry quinoa and lentil risotto with vindaloo curry and coconut milk

Feeding 9 Billion - A Food Event Experience | cookinginmygenes.com

Dessert Course

Cheesecake bites topped with foraged berries preserve; Platters of small farm fruits from around the world; and, Mini assorted cupcakes

My personal favourite dishes from the menu were the Smoked Salmon Ceviche which was bright and full of flavour; the 7K Ranch grass-fed longhorn beef which you didn’t even need a knife to cut it as it was so tender; and, the curry quinoa and lentil risotto which was a dish I’ve never had before but now want to figure out how to make as the flavours were warm and comforting.

I found that with each new course, the food itself lent well to conversations. We talked about where the ingredients that were in the dishes were from; would we consider using these ingredients in the future; are there better food decisions we could make going forward in terms of food sustainability; and, what could we do as homecooks to help address the global food challenge of food security.

There was clearly care put into the menu (by the team at Charbar) but also in who was sitting at each table to stimulate conversation.

Feeding 9 Billion - A Food Event Experience | cookinginmygenes.com

One of the wonderful pieces of the event was how the leftovers of food were going to be handled – all of the table scraps would be picked up by Eco-Growth, who would re-purpose them into biofuel and Charbar, the caterer for the evening, would donate unused leftover foods to various local agencies so that there was no waste.

I came away from the evening inspired to have similar conversations with family and friends. There is something magical that happens when you sit down with others to connect over food.

Moving forward, I feel very motivated to be more conscious of my food choices and how we can all contribute towards the global challenge of feeding 9 billion people by 2050.

I’m so grateful for having had this opportunity to participate in this event and look forward to continuing this conversation over dinner parties to come.

Until the next cooking adventure,
Jess

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Filed Under: Dinner Party, Foodie Adventures Tagged With: feeding 9 billion, food event, university of calgary event, yyc food event

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INSTA-GRATIFICATION

I looooove lemon desserts this time of year so the I looooove lemon desserts this time of year so these LEMON BARS are definitely on my Spring menu!

I used to make these only during the holiday season but they’re honestly amazing anytime you need a bright, beautiful dessert 🍋🍋

Recipe is on the blog friends, linked in my profile above!

https://www.cookinginmygenes.com/lemon-squares/
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#springrecipes #lemonbars #lemondessert #yycfoodblogger #cookinginmygenes #thebakefeed #freshlybaked #springdessert #feedfeedbaking #springbaking #bakingreels #springbaking #dessertbar #bakedfromscratch
Let’s make the cutest EASTER BUNNY CHEESEBOARD! Let’s make the cutest EASTER BUNNY CHEESEBOARD! @imbalancebysarah and I created this adorable sharing board for your Easter celebrations. 

It’s super simple to make AND easy to add ingredients based on your tastes - here’s how to make it:

INGREDIENTS:
2x small wheels of brie
1x Boursin cheese (flavour of choice)
Strawberries
Raspberries
Dried Apricots
Green beans and/or snap peas
Cucumbers
Radishes 
Carrots
Dill or ranch dip
Salami or prosciutto 
Crackers

INSTRUCTIONS:
1. On a large serving or cutting board, use one wheel of brie as the main body piece of the bunny and then place the Boursin cheese above as the ‘head’ part of the bunny body. 
2. Use the second wheel of brie to cut out two bunny ears (oval shaped) and two feet (two small circles). Place the ears above the Boursin and the circle ‘feet’ on the bottom of the other brie.
3. Fill in the remainder of the board with a variety of fresh fruits, vegetables and meats and a dill or ranch dip as a side. Serve and enjoy!
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#cheeseboard #cheeseplatter #cheeseplate #veggieplatter #charcuterieboards #yycfoodblogger #cookinginmygenes #easterrecipes #springrecipes #appetizerideas #entertainingathome #brunchrecipes #sharingboard #inseasonnow #recipereels #yycliving
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Recipes is on the blog friends, link in bio above! 

https://www.cookinginmygenes.com/lavender-french-75-cocktail-recipe/
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Here’s the recipe friends!

Serves 4

INGREDIENTS:
8 cups spring greens or greens of your choice
1 cup fresh blueberries
1/2 cup packed fresh basil leaves, chopped or torn
2/3 cup toasted, sliced or chopped almonds
1/2 cup crumbled goat cheese
1 avocado, pit removed and sliced or chopped

HONEY LEMON VINAIGRETTE
juice and zest of one lemon
2 tbsp liquid honey
1/3 cup extra virgin olive oil
pinch of salt and pepper

INSTRUCTIONS:
1. Toast the sliced or chopped almonds in a small pan of medium-low heat until just golden brown, about 5 minutes. Set aside.
2. Add all of the honey lemon vinaigrette ingredients to a small bowl or mason jar, either whisk the dressing or shake in the mason jar to combine. Set aside.
3. To build the salad add the greens, blueberries, basil and almonds to a bowl. Toss the salad with half of the dressing, taste and add more if desired. Then top with crumbled goat cheese and sliced or chopped avocado.

https://www.cookinginmygenes.com/blueberry-basil-summer-green-salad/
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#springsalad #saladrecipe #blueberries #cookinginmygenes #springrecipes #saladbowl #damnthatsdelish #veggierecipes #recipereels #healthyrecipes #easyrecipes #saladbowl #saladideas #blueberrysalad
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You’re going to want to save this recipe for when you’re craving dessert!

Here’s the recipe:

INGREDIENTS:
2 1/2 tbsp unsalted butter
2 1/2 tbsp brown sugar
1 1/2 tbsp white sugar
1x egg yolk
1/2 tsp vanilla extract
6 1/2 tbsp all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3 tbsp chopped chocolate mini-eggs (or chocolate chips)

INSTRUCTIONS:
1. Preheat the oven to 350F. To a small-medium size bowl add melted butter, brown sugar and white sugar. Whisk together to combine.
2. Add egg yolk and vanilla and whisk again to combine.
3. Add in flour, baking soda and salt and stir until a cookie dough forms. Mix in the chopped chocolate mini-eggs and press the dough into a 8-10oz ramekin. 
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#minieggs #cookinginmygenes #easterrecipes #singleservingdessert #springbaking #thebakefeed #eastercookies #minieggcookies #bakingrecipes #bakingvideo #cookieskillet #cookiecake #chocolatechipcookie #dessertforone
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Strawberries are roasted with balsamic and maple syrup and then used to top cracked black pepper Boursin cheese. Add a little basil for garnish and serve with crostini - that’s it. It’s the perfect hit of sweet and savoury for the Spring (then summer) season!

You can also easily double this recipe to make it for more people too. 

Here’s the recipe friends!

Serves: 3-4
Prep Time: 5 minutes
Cook Time: 20 minutes

INGREDIENTS:
1 1/2 tbsp balsamic vinegar
1 tbsp maple syrup or honey
2 cups fresh strawberries, quartered
1x 150g Boursin Cracked Black Pepper Cheese (remove from fridge 10 minutes before making the dip)
Fresh basil for garnish
Crostini or crackers for serving

INSTRUCTIONS:
1. Preheat the oven to 350F.
2. Add quartered strawberries to a parchment lined baking sheet along with balsamic vinegar and maple syrup. Stir together and then roast for 20-25 minutes until just softened and the strawberry juices start to release. Set aside to cool.
3. When you’re ready to serve the appetizer, spread the Boursin cheese on a low plate or bowl and then top with roasted strawberries and fresh basil.
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#cookinginmygenes #springrecipes #entertainingathome #strawberryseason #appetizerideas #appetizerrecipe #cheeseplate #cheeseboard #recipereels #boursinbites #easyappetizers #crostini #budgetfriendlyrecipes #strawberryrecipes
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It’s easy to mix & match your favourite veggies and grains, then just add your protein of choice (I like to use a cooked rotisserie chicken from the market since it makes this recipe so quick!)

Here’s how to make 2 servings - 

INGREDIENTS:

For the Peanut Chicken Bowls:
1-1 1/2 cups cooked chicken (or other protein of choice)
1/2-1 cup cooked grains of choice 
1 carrot, grated 
1/2 cup chopped cucumber 
1/2 bell pepper chopped
1/2-1 cup red cabbage, sliced thin
Mint for garnish

For the Peanut Sauce:
1/2 cup peanut butter
2 1/2 tbsp soy sauce or tamari 
Juice from half a lime
1 1/2 tbsp sriracha or other hot sauce of choice 
1 tsp fresh grated ginger 
1/4-1/3 cup hot water 

INSTRUCTIONS:
1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, sriracha, ginger and 1/4 - 1/3 cup hot water and set aside.
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Recipe is also on the blog if you desire - linked in my profile above!

https://www.cookinginmygenes.com/peanut-chicken-power-bowls/
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#easydinnerideas #peanutchicken #healthybowls #veggierecipes #dinnerrecipes #recipevideo #damnthatsdelish #cookinginmygenes #mealprepdaily #30minutemeals #dinnerinspo #healthyrecipes #weeknightdinner #chickendinner
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This recipe is perfect for a simple weeknight dinner; easy to meal prep for lunch; or, make it for a brunch. 

INGREDIENTS NEEDED:
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Full recipe & directions can be found on the blog, linked in my profile above friends!

https://www.cookinginmygenes.com/easy-summer-tortellini-pasta-salad/
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