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An educational

urban farm & garden project

The World In A Garden educates community and youth about the nutritional, cultural and environmental aspects of growing and eating food.
Nov 212011

Well, it seems that the holiday season has arrived. It means something different for everyone, but mostly it equates to stressful shopping sprees, countless social engagements, a bloated tummy and a heaping pile of wrapping paper that leaves us feeling unfulfilled.

Try something different this year.

Here are some ways to give back to the garden, create healthy change in yourself and others, and make this holiday season a memorable and fulfilling one!

  • Give a gift with meaning by supporting our Growing for Change CampaignChoose the level of donation you’d like to make, and we’ll place an individualized, customized, engraved plaque in the name of choice, on our fence.
  • Cleanse for Change. It’s tempting to gorge on holiday treats and goodies, but why do it? Maintain, don’t gain. Try the 30-Day Health & Wellness System from Isagenix and $25 of the purchase will be donated to The World in a Garden. You can also visit cleanseforchange.com today for a complimentary health assessment from Holistic Nutritionist, Tricia Sedgwick for your own customized Isagenix wellness system. 
  • Join us at Greens Market on Thursday, December 8th, for a holiday celebration of local and organic food! Start your day with an organic pancake breakfast (10am-1:30pm), then enjoy seasonal tastings, raffle prizes and in-store discounts from 2-7pm. All donations benefit The World in a Garden. Feels good to support local.

Looking for ways to make your holiday more environmentally-friendly this year?

Click here for some creative ways to wrap presents and minimize your carbon footprint this year.

Plus, here’s a great resource from Full Circle Farm (WA) for preparing your holiday dinner.

Nov 142011

We’d like to extend a heartfelt thank you to everyone who made A Plan BEE Event possible. The night was a success, filled with delicious food and drink, wonderful people and a fabulous film all in the name of the bees! Guests left with a gift bag full of goodies, a belly full of food and an overwhelming appreciation for the hard work that those bees do to keep our food system buzzing!

Bee twins! Our worker bees enjoy goodies at A Plan BEE Event.

Special thanks to Jason McRobbie, ”the good food dude,” who entertained us all as the auctioneer and helped raise money for FarmFolk CityFolk and The World in a Garden, and to Allen Garr, for appearing as our guest speaker and displaying such amazing commitment to the precious pollinators.

Big thanks to all of our other sponsors for their donations of lip balm, fresh bread, granola bars, apples, tea, seeds, granola and more!! We couldn’t have done it without you…

Whole Foods, Festival Cinemas, The Vancouver Courier, Greens Market, Terra Breads, Wellbrook Winery, Meadow Vista Wines, Hain Celestial, Work Wonders, Chilliwack River Honey, Edelweiss Granola,  West Coast Seeds, Namasthe Tea, Klipper Organics, Sunrise Soya, Nature’s Path, MyGardenBag and Discovery Organics

Nov 082011

1.       You will be watching our feature film, Queen of the Sun, www.queenofthesun.com, a fascinating and award winning film!

2.       You will be supporting the work of 2 great organizations that make local food happen: www.farmfolkcityfolk.ca  and www.theworldinagarden.com

3.       Enjoy complimentary Artisan Gifts Bags full of local sustainable delicious goodies valued at over $50 AND it’s all in a really cool pollinator theme reusable Whole Foods Market gift bag!

 4.       Taste the goodness of fresh and local preparations from our generous sponsors: Whole Foods Markets, Terra Breads, Bee in Bloom Honey, Works Wonders, Urban Digs Farm, Nature’s Path, Blessed Bee CSA, and Terra Chips.

5.       Experience the flavours of our BEE-dependent liquids from: Namasthe Teas, Wellbrook Winery, Bremner Juices and Meadow Vista Honey Wines.

6.       There are Door Prizes to be won! Including a well thought out BEE basket.

7.       An entertaining live auction with Vancouver’s very own Jason McRobbie! We’re featuring items from a variety of BC wineries, My Garden Bag, Nature’s Path, Ethical Bean Coffee, and more!

8.       The first 200 people  to purchase tickets online will be entered to win 2 tickets to the 2012 Feast of Fields www.feastoffields.com ($170 value) and a $150 gift certificate for The World In A Garden’s Seed to Table Workshop series. We’re almost there so get online today to order yours at www.festivalcinemas.ca!

9.       Meet the people who make it happen from UBC Farm, Slow Food Vancouver, FarmFolk CityFolk, Environmental Youth Alliance, The World In A Garden, Works Wonders and Foodtree! All this for only $29 -  BEEcause it’s so much more than a Film Screening, it’s A Plan BEE Event!

Oct 232011

A Campaign for a World of Difference:

We’re growing and we want you to grow with us! Whether you come in to plant the seed, tend a tree or join our team of sustaining partners we promise the fruits of your labor.  To join the Growing for Change Campaign you can chose the level that best suits you, your family, your business or organization. In honour of your contribution we will place an individualized, customized, engraved plaque in the name of choice, on our fence.

  1. Seed – $54 (great for individuals or small organizations…) A necessary place to start in the garden, in fact this generous contribution provides the garden with approximately 9 packs of seed. Now that’s got the potential to feed a few  mouths!
  2. Sprout –$90 (great for a family, organization, 2 friends, a couple…) The sprout represents life and this level of giving will place a whole lot of life into our upcoming Passport to Permaculture Kids Camp Program!
  3. Plant –$360 (a large family, small business, lover of the garden…) Our plants provide food for nourishment and giving at the plant level will not only nourish a few little young bodies, it may just feed your soul as well!  And that’s just ‘cause giving is good!
  4. Tree –$540 (a corporate gift to the garden, a group of philanthropists) A tree brings the fruits of your labor year and after year and it reminds us that real investments always have a return.
  5. Sustaining Partners – $1800/yr + for 2 year commitment ( to create a sustainable and lasting partnership) Partnership packages available to help our shared visions flourish.

 How We’re Growing and Making Change:

 The World in a Garden has developed expansion plans in Vancouver on a new site where we will increase the number of honey bee hives and be growing fish (aquaponics), vertical walls and maybe chickens (depends on approval). Our diverse food production will provide an increase of community education and access to good, local food in an urban setting. Our first international project will be with Project Somos in Tecpan, Guatemala where they are building an eco-village for orphaned and abandoned children. Our long term vision is to have 10 gardens (around the globe) that focus on the cultural connections to food and the traditional uses of it.

 We know your investment in The World In A Garden is helping to inspire change – from the ground up. As we say around here,  Do good to create good. It inspires change. We plan to connect cultures around the world though our one uniting thread – food. It has benefited thousands in Vancouver and will help thousands more as we expand.

For other ways to be involved please visit: Campaigns for Change

Oct 202011

We’ve got an overflowing wheelbarrow of adorable, delicious Festival Winter Squash at the garden, waiting to welcome everyone at our Harvest Celebration this Sunday. Festival Squash look like brighter, stripier acorn squash and taste like the sweet, tender delicata squash. They’ll be for sale on Sunday, ready to come home with you and be roasted to perfection or made into creamy, warming soups!

Here’s a simple recipe from Sprouted Kitchen, a mouthwateringly beautiful blog dedicated to fresh, local food:

1 Butternut Squash …or Festival Squash!
2 tsp. Olive Oil
1/2 tsp. Fresh Ground Nutmeg
1/3 Cup Fresh Breadcrumbs / Panko
1/2 Cup Grated Parmesan Cheese
1 Minced Garlic Clove
1 Tbsp. Finely Chopped Parsley
1/4 Cup Fresh Thyme Leaves
Salt and Pepper

Oven to 400
Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4” slices.
On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray. You may need to use two, too much overlap won’t yield a crunchy crust.
In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.
Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

Here’s another recipe from a Seattle localvore blog (and an Ithaca food writer’s blog)- and this one has kale too!
2  Squash, halved and seeds scooped out
1 Large Garlic Clove, minced
Extra-virgin Olive Oil
1 15-oz Can White Beans, drained and rinsed
1 Bunch of Kale, chopped
1 Tablespoon Minced Sage Leaves
1/2 Cup Breadcrumbs
1/4 Cup Grated Parmesan Cheese

Preheat oven to 350 degrees. Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and set aside.

Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant. Add the greens and saute until wilted. Now add your drained, rinsed white beans and continue cooking the mixture until the beans are heated through. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.

Now you’ll fill the squash halves: first, preheat the oven to 425 degrees F. In a small bowl, mix together the breadcrumbs and grated parmesan cheese. When the bean and green mixture has cooled slightly, stir half of the breadcrumb mixture into it — this will help bind the filling together slightly. Divide this filling mixture between the cooked squash halves, mounding it in each.*

Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle some olive oil over the top of each squash half. Return the pan to the oven and bake the squash halves until the topping is golden, about another 15 minutes or so (check a little bit before so the topping doesn’t burn.

Or you can always just roast them with butter and maple syrup– my favorite way to do it! Best eaten with a good book and a toasty fireplace.

Oct 112011

We’re bringing The World to the Garden and you’re invited!  Join us in celebrating the local harvest on a global scale –  Growing for Change celebrates harvests from around the planet and the cultural traditions that come along with them.

WHAT: Growing for Change: A Multicultural Harvest Celebration

WHEN: Sunday, October 23rd, 12-4pm

WHERE: Outdoors at The World In A Garden, West 57th & East Blvd.

COST: FREE! Donations are appreciated :)

Whether you’re hungry for local food, intrigued by cultural heritage, craving some tunes and beets, looking for fun activities to educate the kids- well, we’ve got everything covered!

This harvest celebration offers an abundance of activity for everyone. Here’s what you can look forward to:

  • Activities for the kids including a seed saving hunt and harvest bingo
  • Workshops with multicultural learning and local food samples
  • Garden tours: Around The World in 15 minutes
  • BBQ across the street at Choices Market - keep your nose open for roasted garlic!
  • LIVE MUSIC from Wheely Slow Cooking Tour

Who is the Wheely Slow Cooking Tour? We recently had the privilege of meeting Julia and Shera, the gals that make up this musical duo, and even heard a couple of their tunes live! This past summer, these ladies embarked on a unique journey in which they performed their music on sustainable farms across Canada and cooked loving meals for their hosts! Not only did they establish meaningful relationships with the communities where they played, but also gained a deeper appreciation for sustainable living and our sacred connection to land and food. We are very grateful to have Julia and Shera join our community as we celebrate the harvest season!

Oct 012011

Have you ever wondered where those little jewels come from that sprout into beautiful tomatoes, apples, pumpkins and more? Seed saving is a critical step in the seed to table process and helps to sustain our food supply.

This is why we are offering a Seed Saving workshop with the Richmond Food Security Society, where you can learn about the importance of this ancient tradition and how we use it to sustain ourselves. Dan Jason, founder of Salt Spring Seeds and author of Saving Seeds As If Our Lives Depended On It, will lead us through this informative and stunning workshop.

WHEN: Monday, Oct. 3rd, 5-7pm

WHERE: Terra Nova Rural Park @ The Barn, 2631 Westminster Hwy

Contact Alicia to register: abaddorf@jfsa.ca

Tricia and Alicia, the ladies behind The World In A Garden, have been checking out urban farm and educational food projects in Portland. Yesterday, they visited North Portland Farm, where a group of dedicated souls making up Project Grow are hard at work keeping up this urban farm and even creating beautiful pieces of art in their studio.

We were stunned to see beautiful black heritage tomatoes growing their garden! This discovery made us realize the beauty that comes from heritage and heirloom seeds and that it is important to preserve our seeds so that we can continue our legacy.

We encourage you to save your seeds so we can secure a better tomorrow for future generations of people (and tomatoes).

Sep 292011


WE’RE HITTING THE ROAD – come for the ride!

The World In A Garden is hitting the road and it’s Portland or bust! Tricia & Alicia are checking out local farms, urban agriculture and educational food projects in Portland, OR, and bringing the best of Portland back to Vancouver. Check out the blog, Twitter and Facebook to see daily updates about the people, places and things that make local food happen! Follow the journey: Sept 28-Oct 3, 2011

Sep 162011
Join us with Whole Foods,  Festival Cinemas and the community partners who make local food happen for an event that promises to be  fun, entertaining and perhaps mildly enlightening.
Tickets are on sale now and the first batch of buyers will be entered to win 2 tickets to Farm Folk’s  2012 Feast of Fields and $150 gift certificate for   TWIAG’s  2012 Seed to Table workshop series.
Just when you thought it couldn’t get any sweeter we came up with this!
Get your fall off to a sweet start and get your tickets early at a Whole Foods near you or online at www.festivalcinemas.ca
Aug 172011

There’s no better way to remedy the summer heat than with a salad with fresh ingredients from the garden! If you aren’t growing your own veggies, get your produce at local farmers/pocket markets…why?

  • Meet your maker- it’s personal at the markets! Buy your produce from the source, find out what these local growers are all about, and support their hard work (because believe me, it’s not easy).
  • Lower your footprint- instead of being shipped across the country, local markets offer food grown nearby and transported shorter distances- sometimes by bike! This means lower carbon emissions AND fresher food!
  • Eat in season- experience the many benefits of eating fresh food in season…you get the most nutrients & seasonal food is packed with flavor! YUM!

Find The World In A Garden & other local vendors at the Westside Pocket Market every Thursday from 3-7pm at Kits House, Vine & 7th and be sure to check out these other awesome markets:

Southlands: Sundays, 12-4pm, @ 6767 Balaclava Street

Oak Street Farmers Market: Wednesdays, 3-7pm@ Oak & 49th (Unitarian Church)


Beet the heat with these simple recipes made with the garden basics:

Mixed Greens Salad with Roasted Beets

Beet & Quinoa Salad

Beet & Fennel Soup

Beet Bread