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16 Mile Creek, Milton, ON (2026)

12/19/2020

PINKYS DOWN

What a wonderful gift from The Escarpment Tea Room held at my second home Italian Canadian Club of Milton & District to thank Sustainable Milton Milton's Optimus Club and of course us at

Edwina does these wonderful tea parties where guests are regalled with stories while being treated like royalty. Everything is made from scratch down the the elusive Clotted Cream. She is the perfect host, charming, funny and knowledgeable and we will be back with the extended family.

Edwina Story: clotted cream has to be made with 45% cream which is rarely found so she has to go directly to the dairy farmers and secure it. Does she milk the cows herself? She didnt say.
Also, apparently clotted cream comes from the milk man days when the milk came in bottles and were left on the doorstep. The part that rose to the top was the 45% cream and highly sought by the familes 😀

Want to know more? Go book her and enjoy a well deserved reprise. And Remember...PINKYS DOWN!

12/10/2020

What a beautiful day for Pasta with Santa supporting The sun was out, Santa and Mrs. Clause arrived with their sleigh to delight all the children. Santa moved his elf kitchen to .dining to produce the magical sauce to keep all the bellies warm.

Whatever the ICCM does we are in. Happy to be a part of another amazing event held by the ever community centric Italian Cultural Center of Milton and look forward to supporting whatever they do in the future.

12/10/2020

FOOD FOR LIFE KITCHEN STORIES

THE SWEET LIFE

We get such beautiful products coming through the Food for Life Kitchen. There is this perception at times that food passing through is less then ideal. The truth is we, for the most part, deal in GOOD FOOD. Healthy goods sourced from our many wonderful community partners.

These apples, the Lucy Rose are stunning, tasty examples of GOOD FOOD. One of our volunteer regulars Lani had the pleasure of prepping into Apple Crisps for holiday desserts.

Just arriving here from the Philippines in February, Lani felt it was important to get out into the community and give back. A Finance Associate who worked in global financial companies and a Milton resident, she hopes to leverage her rewarding international experience here in Canada.

We wish you the best Lani and appreciate you and the time you give.

12/05/2020

FOOD FOR LIFE KITCHEN STORIES

KAREN'S GRAVY

Volunteers are the lifeblood of the Food For Life Kitchen. We who coordinate the kitchen activities ensure that is processed into groceries, saved and frozen or converted into cooked meals.

This means our volunteers may peel beets, cut carrots and package meals. This is a necessity, however our volunteer base is so diverse and all bring unique skills and perspective.

One particular volunteer Karen is a baker, kombucha maker and kitchen shaker. She even brings her own delicious sourdough bread to share with the team.

Based on her cooking passion, we asked if she wanted to make the gravy for the holiday meals. She took to the task with fervor and made one of the most silkiest, stunning gravies we have ever put out.

We are thankful for this and am sure whoever enjoys these meals during the holidays will also feel the love.

Join us in the kitchen Sun-Wed 11am-3pm or 4pm -8pm to give back in a COVID safe environment and make an impact in your community. Message for details.

11/29/2020

Another successful event pulled off by Milton Transitional Housing

at home was created to pivot during these difficult times and still be able to help those who need it the most.

We were grateful to participate this year making a Red Curry Soup at the Italian Cultural Centre of Milton community kitchen to join the many other wonderful soup purveyors. We had a chance to sample all the soups and know those who purchased tickets would of been delighted.

Check out and support these amazing busineses who participated
lunchbox

"MTH has proudly hosted Empty Bowls events in the past in order to raise awareness for homelessness and food insecurity while allowing students, artists, and restaurants to give back to their communities.

Since its foundation in 1990, Empty Bowls events have supported local initiatives like food banks and shelters. High school art students make bowls which are then used to serve a fundraising meal, and participants get to keep their one-of-a-kind bowl as a token of gratitude for their support. This year, in partnership with Creative Soul Studio and local businesses from across Milton, MTH will be preparing take-home soup kits for participants, a soup cookbook featuring restaurants from across Milton's community, and an online event to bridge the digital divide and provide a space for connection and community in support of this important issue. All proceeds will go directly to supporting MTH clients and programming."

11/28/2020

FOOD4LIFE KITCHEN STORIES

"Power It Up"

We are blessed to come across so many wonderful volunteers through our many programs. One volunteer who frequents the kitchen spent her day breaking down a 600 lbs mega vegetable tote of yellow wax beans into more manageable portions.

Mary told a story about her twin sister who has a saying their family now uses when tackling any task. Her sister alway says, "Power It Up," before long walks along the Bruce Trail, dealing with adversity and in this case BEANS. Mary definitely took that advice this day and we are grateful she did.

Food for Life

11/26/2020

1000 PLUS MEALS IN 3 DAYS 😮😮😍😍
Wednesday evenings are the last of 3 days in the kitchen and so far have been populated by volunteers from Ken's family. Super appreciative for all the many ways friends and family have supported this journey. Of course his mother-in-law Girlee Ruiz came to ensure everything was moving smoothly and helped process 16 large turkeys into packaged meals.

VOLUNTEERS NEEDED
Ken says he likes the idea of Wednesday nights being about friends and family. If you are free Wednesday between 4pm-8pm, you can really make an impact helping close out the wonderful week of impacting food security in your community.

08/13/2020

This post is just a reminder of all the blessings we have when we have them for as long as they last.

When developing this kitchen amazing people from all over Canada were approached to learn as much as possible about how to better serve those who are in need. One impactful point was dignity.

From the mouths of the people who are there everyday, every week, all year no matter what, we learned some strategies that enable dignity.

Perception is key.

What if you found yourself unable to afford not just creature comforts but the ability to feed your family, your children? Imagine having to "ask" for food? Imagine processing what your family would think? This was a massive influence in the way food was cooked.

Food that goes out is made to look like take-out. No indication of the source

Make food that you would feed to your own family

Find partners that will provide massively impactful kitchen basics and keep them on site (garlic, onions, cooking oil, salt).

Be blessed enough to have a group of beautiful people who nuture a garden to provide fresh herbs to those who really need those small details the most.

08/11/2020

Look at this beautiful product donated to https://www.facebook.com/FoodforLifeCanada/

There really is enough food out there to feed every and anyone. If you did not already know, Food For Life recovers food that would otherwise be thrown away and amongst many other things creates groceries bags for those in need. There are many items that are not conducive for the bags and community kitchens like ours convert them into hot meals.

The products available are not the stereotypical expired canned goods, but lovely produce, fresh herbs, large format produce bagged at their peak of being ripe for restaurants and so much more.

We ended up getting these amazing beets, juicy tomatos, perfect eggplants, firm beans that all would have gone to waste. These along with some frozen fast food burgers were picked up and made into a vegetable packed chili. Grateful also to have a garden that we can grab fresh herbs which make a huge difference, the dish looks, is labeled and tastes like, a takeout meal.

08/02/2020

A LITTLE GOES A LONG WAY

So the community kitchen was donated a ton of bagged frozen soup. We heated them up, tasted the product and it was like a parmesan ham soup. To stretch it we added a few jars of tomato passata and made a pasta sauce. We also needed to use some ham we had made and topped all the pasta dishes with ham slices.

After running out of the soup we still had a fair amount of pasta left. Looking on the cutting board there was a ton of ham oil and alot of smaller ham bits, burnt pieces and some grizzle.

They were chopped down into very small pieces, added to the pasta with one jar of tomato sauce, some olive oil and paprika and mixed together. It was so good and netted an additional 25 meals. This could be dinner for a child, for a working family or those in transition. You really do not need much to make an impact.

07/22/2020

The soup kitchen was donated fast food burger patties and had to be creative without spending too much time on them. They also got some great yellow and green zucchinis and tons of potatoes. So, this is what they came up with. A ratatouille, sheppards pie ish type dish....120 healthy meals

16 Mile Creek

12/19/2020

12/10/2020

12/10/2020

12/05/2020

11/29/2020

11/28/2020

11/26/2020

08/13/2020

08/11/2020

08/02/2020

07/22/2020

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