Last Tuesday we gathered the Recipe for Theatre (R.F.T.) folks and had our last gathering to say goodbyes for the break (and for some a bit longer). And in true RFT fashion we went out with a bang with not one, not two, but three unique foods to eat. At the moment I have only two recipes for you and you’ll have to fantasize about the third, but I’ll be posting it soon when my mother and I document the master piece that is kiribath and sambol. But the other two recipes will do more than keep you satisfied since they were equally fantastic. The first: quinoa salad. I don’t think I’ve had quinoa before (if I had it was via Yo at Jumblies) but I can’t quite get over that it tastes great and it’s REALLY good for you! I’m definitely going to be using this recipe again. And though I’m not normally too fond of sweet dishes the champorado tasted quite good and a few of us said it had a cool cereal feel to it. After dinner we all had some time to reflect on our time together this year and say our farewells. I have to say personally my time at the RFT workshops has been some of the most interesting, fun and welcoming experiences I’ve ever had and I wanted to take this time to thank all of you who; The RFT workshops, the Community Arts Guild, Jumblies Theatre and all the wonderful people who made our time together possible Till next time!

P.S. If you have time definitely drop in on the Like an Old Tale installation on until the end of this week at Cedar Ridge!

By Gehan Kolamba Tantrege

On Tuesday May 1^st our Recipe for Theatre workshops culminated in a presentation of our works in progress titled, “The Performed Feast”. First we welcomed and greeted all of our guests and then put on our scenes, amoung which included “Popcorn”, “The Restaurant” and “Grandmother Moon”. And throughout the performances the audience, which consisted of some parents of our youth, Tamil seniors and residents from 4205, enjoyed a variety of delicious food. For an appetizer we had spicy cornbread with maple glaze, served on corn husks (I ate a lot of these). For dinner we had spinach moong dal and lemon rice and I’m proud that my innate altruism led me to consume the left overs, ensuring that no one felt food went to waste; it was a arduous task but someone had to do it. And for dessert we had a fantastic carrot, cardamom and date cake garnished with cilantro, which our dear Sophia soon discovered was not a raisin (it was super spicy)! These cakes were definitely well liked since they all disappeared rather quickly, unfortunately without much of my assistance. But what made the night most special were the people there and the art we created together. Aside from our performance, all members of the audience were invited to sing a song or tell a story. And as a result we heard an amusing story, delightful piano playing and some of the most beautiful singing from our community members. Overall it turned out to be a moving and inspirational night and congratulations are in order for the artists, youth, community members and funders who made such a stunning evening possible.

By Gehan Kolamba Tantrege

Recipe For Theatre Event, Photo: Katherine Fleitas

Yes you read the title correctly. On Tuesday April 24 we had our rehearsal for our final performance for the Recipe For Theatre workshops and we had quite the meal in addition to a productive and fun evening. Maple-squash and wild rice crepes; I thought after a while I wouldn’t be surprised at the unique and amazing food I’ve had at the workshops but we’re reaching the end and I’m still thrown. Aside from amazing food, I loved listening to the stories behind them and on that day we heard what these ingredients mean to particular groups of Aboriginal people. I found the way rice was gathered, ensuring that there were seeds left in the lake for the next harvest, to be particularly inspiring. I also had a chance to dabble composing a song with Marie, Munzir and our amazing musician Cathy, and if I may speak for all of us, it is quite awesome. As always, if you have time definitely follow the recipe, I know I will. Happy eating!

By Gehan Kolamba Tantrege

On April 17 we had another great recipe for theatre workshop. Today’s theme: staple foods. We had fufu, which I learned originally came from west and central Africa. It was very good with the stew made by Yo and we were happy to hear that some of our participants were familiar with the food and said it tasted the same as the fufu they had before! The fufu seemed to go quite quickly, which is likely telling that we all enjoyed it. Over the meal we shared our own staple foods and although I couldn’t think of one at the moment, I think a great staple food from my family would be dal. Growing up it was always present and I’ve grown to enjoy it more and more as I grew older. That workshop made me appreciate staple foods and reminded me how important it is to care for our environment by preventing the exhaustion of our natural resources. It proved to be quite an informative day and I hope to make fufu on my own some time!

By Gehan Kolamba Tantrege

Passover Seder menu, by Yo Utano with help from Sarah Miller

On April 10^th we had some traditional Passover food and it was no coincidence that it was Passover time. It’s astonishing that Jumblies seems to be able to find an appropriate food for the workshops each week that is suitable to the time of year. Specifically that day we ate matzo ball soup, and a salad inspired by the Seder plate.  The Seder plate contained different foods, each representing something from Passover. And for dinner we sat in a circle and quietly listened to Sarah tell the story of Moses and the freedom of the enslaved Israelites, which is what the Passover holiday commemorates. It was fascinating to hear the story again because I had heard it before, but also to learn why each food was present on the Seder plate, how it came to be there and what it meant.  We also talked about what we would put on our own Seder plate and I know one of the foods I would have to put on it would be kiri bath. Literally translated, it means milk rice and it is made as the first meal for the Sri Lankan new year and on the first day of each month. At some point I hope to share it with our friends at these workshops!

By Gehan Kolamba Tantrege

On March 16th we started a new program combining art making and food, called Recipe For Theatre.  Funded in part by the Theatre Ontario Youth Training Project, this series of workshops is bringing together  youth interested in exploring food, theatre, and other kinds of art-making.  At the end of our 9 weeks of workshops, we are going to present a performed feast.

Courtesy of Peter Jones

Peter Jones, Dad to group member Karis, is an amazing baker (and cook) and has been donating some of his delicious handiwork for our desserts.  He doesn’t generally share his recipes, but he did give us this one for his squash pie – adapted from a recipe for pumpkin pie.  He tells us that squash is far superior in the pie for flavour, and after tasting it I think we’ll have to agree.