Once inside the concert, fans will also have an opportunity to purchase a custom Dave Matthews Band seed packet for $5. Those funds will be used to purchase fresh produce from a local farmer that will also be donated to Daily Bread to help provide nutritious food to those in need.

The Dave Matthews Band is touring across the country, and as part of the Bama Green Project, in partnership with REVERB, are promoting the awareness of issues around sustainability and food. Looking for more information or tickets? Check out the Dave Matthews Band website.

Taking place in the Cadillac Fairview buildings at Bay and Wellington in Toronto, Canstruction is a fantastic event where over 20 local architectural and design firms compete to see who can create the best structures built entirely of canned goods. After the week-long event, all food is donated to Daily Bread. We’re looking for up to 100 volunteers to help deliver and take down food at the event.

This will be a physical day of work; we need volunteers capable of lifting 20 pounds and moving skids of food for at least four hours on the following days:

Sunday, June 2 from 8 a.m. to 12:30 p.m. – Delivering skids of food the build sites.

Saturday, June 8 from 2:30 p.m to 10 p.m. – Tearing down structures and putting food in bins.

Sunday, June 9, 10:30 a.m. to 2:30 p.m. – Tearing down structures and putting food in bins.

Sign up for one day, or all three days, for a minimum of 4 hours per day. Earn your high school volunteer hours! If you are under 18, you must be accompanied by a parent or a guardian. If you are interested in volunteering, please contact Alisha at alisha@dailybread.ca or by phone at 416-203-0050 ext. 228.

Visit the Canstruction website to see the structures from last year and for more information on this event at www.canstructiontoronto.com.

Three chefs including Jason Parsons (Executive Chef, Peller Estates Winery Restaurant), Alexandra Feswick (Executive Chef, The Samuel J. Moore at The Great Hall) and Devan Rajkumar (Executive Chef, Bosch & Branding Chef, Food Dudes) sliced, diced and cooked their way through the evening. They showed off their talent at their signature dish stations at the beginning of the evening, before getting to the main event – a timed competition in front of the crowd. Each chef had 30 minutes to complete a dish that was judged on taste, presentation, creativity and use of ingredients commonly found in a food hamper box.

The winner, as chosen by judges Arlene Dickinson (CBC’s Dragons’ Den and The Big Decision), Melissa Grelo (Co-Host, CP24 Breakfast), Erin Davis (Co-Host, CHFI’s Morning Show), Leslie Roberts (Anchor, News Hour and News Hour Final at Global Toronto) and Suman Roy (Executive Chef, Campbell Company of Canada), was Alexandra Feswick, who made a Western Falafel using chick peas, spiced yoghurt and lentils. Devan Rajkumar won Fan Favourite with a Vegetarian Slider (pita bread, cheese, canned pineapple) and Jason Parsons made a delicious dish of Ham, Cheese and Potato Croquettes (which included canned ham). Many thanks to hosts Humble Howard (The Humble and Fred Radio Show), Josie Dye (Host, 102.1 The Edge and Cosmo TV) and Preet Banerjee (Oprah Winfrey Network Canada’s Million Dollar Neighbourhood)!

Sponsored by Campbell’s, Nutella, Canadian Pacific and hosted at the beautiful Corus Quay thanks to support from Corus Entertainment, guests enjoyed signature dishes from the chefs, appetizers from Daily Bread’s Catering Kitchen, as well as dessert from Dufflet’s, wine from Peller Estates, beer from Beau’s and coffee from Balzac’s. Dozens of companies including Porter Airlines and Loblaws also supported the event with donations for prizes and the silent auction.

You can check out more pictures of the event on Facebook by clicking here.

“People cannot reach their full potential on an empty stomach. Key initiatives in this budget will help more people afford to pay the rent AND put food on the table, whether they are families with children or single people who are making the move from social assistance to employment,” said Gail Nyberg, Executive Director of Daily Bread Food Bank.

Important changes in today’s budget included implementing some of the recommendations in the “Brighter Prospects: Transforming Social Assistance in Ontario” report that was the result of a comprehensive review of social assistance in Ontario. In addition to looking for longer-term transformation of the system, Daily Bread also supported recommendations by the Commission that would immediately provide more income for people living in poverty. These steps included rate increases, increases in asset limits, and allowing people receiving social assistance to keep more income earned from employment.

Changes announced in the budget related to the Commission’s recommendations include:

• A $200 monthly earnings exemption for people who receive support from Ontario Works and the Ontario Disability Support Program
• Improved benefit levels of single people without children receiving Ontario Works with a total increase of $20 per month, an increase of over 3 per cent
• Increased cash and other liquid asset limits for people receiving Ontario Works, including $2,500 for single adults and $5,000 for couples

• Simplifying social assistance, by harmonizing rules between Ontario Works and Ontario Disability Support Program in regards to:
  • amount and type of assets allowed
  • allowing financial gifts of up to $6,000 per year
  • treating earnings from self-employment equally in both programs

In addition the Province will continue its plan from the 2012 budget to raise the Ontario Child Benefit to $1,210 per child annually by July 2013, followed by an increase to $1,310 in July 2014.

“The changes in the budget make good strides that address not only the punitive rules within social assistance that keep people in poverty, but through the increase of the Ontario Child Benefit also continues the transformation of the system,” said Michael Oliphant, Director of Public Affairs at Daily Bread. “Moving forward, we’ll work closely with Ontarians who are committed to working with the province to continue this work.”

“We encourage all parties to support the budget and the positive changes that will help low-income Ontarians facing poverty and hunger,” Nyberg said.

About Daily Bread Food Bank

A leader in the fight against hunger, Daily Bread Food Bank is a non-profit, charitable organization that serves people through neighbourhood food banks and meal programs in 170 community agencies across Toronto. Last year, Daily Bread provided food for almost 800,000 client visits to food banks and prepared and distributed over 170,000 nutritious meals through its kitchen programs. More than just a food bank, Daily Bread also works to support people struggling with hunger by providing job training; researching and educating people on issues around poverty and moving forward with innovative and realistic solutions that will help people break away from poverty. Find out more about Daily Bread Food Bank at www.dailybread.ca.

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For more information: 

Sarah Anderson
Senior Manager, Communications
M: 416-450-2196
E: sarah@dailybread.ca

TORONTO – What happens when you get three celebrity chefs competing in front of judges including Arlene Dickinson (star of CBC’s Dragons’ Den and The Big Decision) and Leslie Roberts (anchor, News Hour and News Hour Final at Global Toronto)? An evening of the finest foodie fight in Toronto, as heavy hitters including chefs Alexandra Feswick (Samuel J. Moore and the Great Hall), Jason Parsons (Peller Estates Winery Restaurant) and Eron Novalski (Aria Restaurant) battle it out at Daily Bread’s 2^nd annual Ultimate Food Challenge.

A fundraising event with flair, chefs will create epicurean delights using items from a typical Daily Bread hamper box. They’ll also provide their own showcase smalls, which guests will enjoy along with gourmet hors d’oeuvres prepared and served by Daily Bread’s Catering Kitchen, and a cocktail reception.  Round out the evening with an espresso and dessert bar, silent auction and entertainment.

Last year’s inaugural Ultimate Food Challenge raised over $100,000 to help support Daily Bread’s Food Services Training Program, which provided 170,000 nutritious meals last year to shelters, schools and other meal programs serving low-income children and adults at more than 100 community agencies in neighbourhoods across Toronto.

What: Daily Bread’s 2^nd annual Ultimate Food Challenge
When: Wednesday, May 8 starting at 6:30 p.m.
Where: Corus Quay, 25 Dockside Drive, Toronto
Tickets: Tickets are $150 and are on sale now at www.dailybread.ca/ufc.
Who: A cast of celebrity talent – check out our website as we release more names.

Sponsored by Campbell’s and Nutella.

Daily Bread Food Bank

Proceeds from the 2013 Ultimate Food Challenge will support Daily Bread’s Kitchen Program which includes the Food Services Training Program for individuals facing barriers to employment. With five full-time professional staff onsite each day to teach and guide the trainees, this one-of-a-kind comprehensive program has successfully fostered job readiness and confidence in our trainees, both professionally and personally. To find out more about how Daily Bread’s 2^nd annual Ultimate Food Challenge, check out our website at www.dailybread.ca/ufc.

WHAT:              Spring Drive Public Food Sort                

Almost six hundred volunteers on March 30 and April 1 will be sorting and packing food donations from the Spring Drive at Daily Bread Food Bank. On Saturday, March 30, Canadian Olympians will once again be volunteering their time to give back to the community.

The Spring Drive ends on April 6 with goals of 200,000 dollars and 100,000 pounds of food. The Spring Drive is $118,000 and 20,000 pounds of food raised as of March 25.

Note: Daily Bread is fully booked for public sorting. No volunteers are required.

WHEN:

Saturday, March 30

10 a.m. to 12:00 p.m. (with special guests, Canadian Olympians)
1:30 p.m. to 3:30 p.m.

Monday, April 1

10 a.m. to 12:00 p.m.
1:30 p.m. to 3:30 p.m.

WHERE:           Daily Bread Food Bank
                             191 New Toronto Street (Off Islington, north of Lakeshore)

GENERAL FOOD DRIVE INFORMATION

The fastest, easiest way to make a financial donation is online at www.dailybread.ca. You can also mail cheques to: Daily Bread Food Bank, 191 New Toronto Street, Toronto, ON  M8V 2E7. Non-perishable food donations can be dropped off at any local fire hall or participating grocery stores.

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For more information: 

Sarah Anderson
Senior Manager, Communications
T: 416-203-0050 ext. 238
C: 416-450-2196
E: sarah@dailybread.ca

Ingredients

BROWNIES

260g black beans, canned
1/2 cup cocoa powder
1/4 g quick oats
1/4 tsp salt
1/4 cup vegetable oil
1/2 tbsp vanilla extract
1/2 tsp baking powder
1/2 cup chocolate chips

CHOCOLATE GLAZE

1 and 1/4 cup/300g dark chocolate
1 and 1/4 cup/300g 35% cream

HOW TO MAKE IT

Brownies

1. Preheat oven to 350 degrees (F). Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well.
2. Stir in the chips.
3. Pour in to a greased 8×8 pan. Optional: sprinkle extra chips over the top.
4. Cook 15 to 18 minutes, then let cool at least 10 minutes before trying to cut.
5. Decorate with a chocolate glaze.

Chocolate Glaze

1. Boil the cream and pour over the chopped chocolate
2. Let cool and spread over cooled brownies

Makes 4 servings

Ingredients

1/2 cup firm tofu
1 cup long grain par-boiled rice
1 cup diced onion
1 cup diced celery
1/2 cup diced red pepper
1/2 cup diced green pepper
1 cloves minced garlic
1 sprig chopped coriander
1 sprig fresh thyme
1 and 3/4 cup/400 ml chicken or vegetable stock, hot
4 tbsp olive oil

HOW TO MAKE IT

1. Lightly fry all vegetables in oil
2. Add tofu and rice, continue cooking for 2 minutes, add fresh herbs and hot stock
3. Bring to a simmer and cover with a lid, place in preheated oven at 350 degrees (F) for 15 to 20 minutes, or until done.
4. Remove from over and fluff up the rice, adjust seasoning.