Food – TWC Interactive

Fresh Ground Cafe is Re-Opening

The Working Centre September 20, 2024

After considerable remediation work on the building at 256 King, we are ready to open our doors. We have intentionally crafted the space at Fresh Ground to be an oasis of brightness and calm, with close to 1,000 plants helping us to build fresh ground as a gathering place.

We are introducing a new menu that celebrates community, sustainability, and the joy of sharing meals. This menu will be available at Fresh Ground, in take home meals and catering options.

Serving Christmas Dinners

The Working Centre March 1, 2024

To celebrate the Christmas season, 800 Christmas meals were prepared at our commercial kitchen on Queen Street and were served at four different locations during the Christmas season. Chef Michael Bertling and volunteers cooked and chopped hundreds of pounds of turkey, potatoes, carrots and bread so that they could be served at four Christmas meals.

Serving Others at St. John’s Kitchen Garage

Megan Heck September 30, 2022

As a stay-at-home mom, Gwen Gerencser held several part-time jobs prior to St. John’s Kitchen (SJK), such as a bus driver for her children’s elementary school and a retail employee at The Beer Store. When her children began to get older, she started to look for an organization to volunteer with where her availability could be flexible, and SJK was the perfect fit.

Gwen describes volunteering at SJK as incredible, as she was able to cater her volunteer hours to her schedule, and the time she dedicated was met with immense gratitude. She wanted to provide help wherever needed, which is exactly what she did – through serving food to community members and washing dishes, a role that always needed more hands.

Eating to be Kinder to the Earth and to Your Body

Caterina Lindman June 1, 2018

For a decade now I have been trying to reduce my carbon footprint. What I learned is that it is possible to walk more simply on the earth through a diet that is focused on minimally processed plant foods. I also learned something that seems to have been a secret. The key to human health is eating fruits, vegetables, beans, nuts, seeds and whole grains because of the thousands of phytonutrients they provide that are essential to good living. Most amazing are the studies showing how plant-based eating improves body weight, cholesterol levels, blood sugar, digestion, and well-being.

Expanding Urban Agriculture

Joe Mancini June 1, 2018

In The Pleasure of Eating, Wendell Berry reminds us of the importance of being involved in the work of producing food. He urged readers to:

“participate in food production to the extent that you can. If you have a yard or even just a porch box or a pot in a sunny window, grow something to eat in it. Make a little compost of your kitchen scraps and use it for fertilizer. Only by growing some food for yourself can you become acquainted with the beautiful energy cycle that revolves from soil to seed to flower to fruit to food to offal to decay and around again.”

Why have we limited our imagination when it comes to questions about food? Berry challenges us to create new ways of working that will regenerate the landscapes around us.

Is a Whole-Food, Plant-based Diet Expensive?

Caterina Lindman June 1, 2018

No, in fact you may find that your grocery bill goes down as you eat more whole, plant-based foods. One reason your grocery bill may go down is that you will be buying much fewer processed foods. Processed foods are generally more expensive than whole foods.

Practicing Focal Living – A Microgreens Story

Christa Van Daele March 1, 2018

This winter our family has tried a microgreen share, offered by The Working Centre for a twelve-week period. It seemed both winter and myself in these unsettled and distracting times were curled up in a quiet, incubating mood. My son Jonathan had unexpectedly given me a start-up kit, seeds, trays, and an LED light to get our family started with microgreens at Christmas.

Maurita’s Kitchen – The Spirit Behind Producing Food Together

Rebecca Mancini June 1, 2017

In the lively hub that is the Queen Street Commons, the breadth of variety, the quantity and the quality of the food offerings often gets taken for granted, but in Maurita’s Kitchen it is part of the air we breathe. Every day we craft approximately 30 different recipes, making about 20-40 portions of each item and we make everything from raw ingredients, using very few shortcuts. The dishes range from soups and stews; to pizzas, salads and handheld goodies; to cakes and cookies.

Friends and Food

Andrew Coppolino December 2, 2005

Meals are an enjoyable experience when shared and nothing says sharing like St. John’s Kitchen.

Last week, I visited a dining room of a different sort. I volunteered at the St. John’s Kitchen at the corner of Duke and Water streets in downtown Kitchener and helped out with their Thanksgiving dinner. The kitchen, and the many volunteers working there, served nearly 500 turkey dinners to appreciative patrons for whom finding a hot meal is difficult.

Maurita’s Kitchen: Building on the Traditions of Communal Food Preparation

Joe Mancini September 1, 2005

By late fall, The Working Centre will welcome Maurita’s Kitchen into its array of Community Tools projects.

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