FOR IMMEDIATE RELEASE
August 22, 2013
Come forage with Forage & Fraser Common Farm
It appears we were caught consulting our 1958 calendar again and mistakenly listedSeptember 14th as being a Sunday, when it is in fact a Saturday in 2013. We apologize for the error and any inconvenience this may have caused.
Vancouver, BC. On SATURDAY, September 14 from 3:00 pm to 7:00 pm, join Chef Chris Whittaker of Forage Restaurant for feasting and foraging! Taking place at Fraser Common Farm, the home of Glorious Organics, guests will forage through the bounty of produce at the farm, deliver their goods to Chef, who will then create a meal, accompanied by Gelderman Farms’ pork and two complimentary beverages for the 50 foraging participants. In a field, with live entertainment of the musical kind, and just picked freshness, this is
the dinner to attend this summer. Tickets for this interactive dinner are $70 per person and are available at
www.frasercommonfarm.com.
About Glorious Organics. Glorious Organics is a cooperatively owned and operated farming collective situated on Fraser Common Farm in Aldergrove, BC. The Glorious Garnish and Seasonal Salad Company was formed in 1986. When it dissolved twenty years later, in 2006, five members founded the Glorious Organics Co-operative. They employ seasonal workers – some on a part time basis – and number approximately nine workers in the peak growing season. Glorious Organics grow more than 30 varieties of certified organic salad greens as well as peas, beans, leeks, potatoes, carrots, beets, onions, garlic, fennel, herbs, flowers, some fruit, and more. They sell directly to restaurants, at farmers markets (as the Organic Farm Connection), and through their CSA program.
About Fraser Common Farm. Fraser Common Farm is a community farm that has been cooperatively owned and managed for more than 30 years. Through a unique balance of food production, habitat conservation, communal and individual housing, and a sincere desire for long term sustainability – this is a social and community experiment, a work in progress, and a dream come true. This is a small community, diverse in age, skills and interests. Their numbers are small, with a group of residents hovering around 12, and their goals are big. During the farming season, the numbers increase to near 20 – seasonal workers and volunteers are at the core of the food production.
About Forage. Casual, comfortable and affordable, Forage celebrates all things BC. The menu is locally focused in both food and beverage; service is attentive yet never fussy, and its approachable West End location (1300 Robson Street) makes Forage a “local’s local”. It’s an ideal destination for breakfast seven days a week, brunch on weekends, and nightly for drinks and dinner from 5:00 pm.
About Chef Chris Whittaker. Chris Whittaker is fast becoming a well-known name in Vancouver, and not just in culinary circles. Whittaker is the force behind Forage, the newest addition to Vancouver’s West End dining scene (opened November 2012). With his guidance, Forage has become the pioneer restaurant for BC Hydro, LiveSmart BC and the Green Table Network: a partnership to showcase how to achieve financial savings through the reduction of waste, water and energy consumption.
Thanks for the ping back ~MDH