Every 2nd Tuesday we do a lunch meal open to the entire community called Tasty Tuesdays.  From 11am - 1pm Chef Yves and his assistants have a variety of dishes available for either eat in or take out (bring your own container please).  Everything is by freewill donation with all proceeds going into the programming we do in the Learning Kitchen.

Tuesday, April 16th features Irish Soda Bread, Hamburger Soup, White Bean and Roasted Mushroom Soup (Vegetarian), White Bean Turkey Chili and Amish Oatmeal Pie.

Twice a month Chef Yves puts on a collective kitchen.  This is a hands on cooking experience and at the end you get to go home with 6-8 portions of what was made!

This month is Asian style dumplings - perfect for potstickers or wonton soup.  Come and learn how to make pork, chicken and vegetarian dumplings and then take some home with you!

Tuesday January 15th - 6:00pm
Thursday January 17th - 12:30pm


Collective kitchens are free for our clients and $15 donation for the community.

Spaces are limited so please contact kitchen@greenervillage.org to book your space.

Today's cooking demo is on braising and Chef Yves is going to show how to braise meats (with a one pot Italian braised Chicken) and vegetables (with braised Brussels Sprouts),  The demo starts at 12:30 and finishes around 1pm.  Free for clients and by donation to support our learning kitchen programs for the general public.

We are excited to announce our latest offering from the Learning kitchen, Tasty Tuesdays! Come in Tuesday January 8th from 11 to 1 for a bowl of Wonton soup and some Pot stickers.   Eat in or bring your own bowl and we can hook you up with Take out!

This is a free-will donation lunch open to all members of the community, so pay what you can.

Each Tasty Tuesday will support different programs here at Greener Village.  This week we are collecting in support of our cooking class initiatives.  This is something we would like to host a few time a month, so come out and fill your tummies on Tuesday and help Support The Greener Village.

Keep an eye out for more Tasty Tuesday to come!

Global News came and did a story on the cooking classes in our Learning Kitchen. 

https://globalnews.ca/news/4812808/food-bank-cooking-class/

Every month we have three cooking classes/demos, two collective kitchens and one family class.  The monthly schedule can be found here.

All classes and the collective kitchen are free to our clients.  Classes are by donation to the public and the collective kitchen is $15 for the public.

The classes are quick 1/2 hour instruction demos done over lunch hour (12:30-1pm).  The collective kitchens are longer (90 minutes) and hands on with each participant taking home 8-10 portions of what was made together.

When we get to that time of year when people say what they are thankful for - we are thankful for the continued support from the community.  From individual donations to large corporate donations, the people and businesses of Fredericton are what allow us to provide assistance to over 1200 families every  month.

We're happy to have the Spark program from George Street School come in Friday mornings to explore cooking in the kitchen with Chef Yves.  Today the kids made homemade pizza and pasta salad.

If you're interested in setting up something similar with your school contact Chef at kitchen@greenervillage.org.

Nice to have people come in from Deloitte as part of their month of giving!!  They got a ton (literally) accomplished in the food warehouse and in sorting the incoming donations coming in to the boutique!

A little late as our web person has been using up some vacation time before the busyness of Christmas takes us full throttle.  There are some people we really need to thank though - Sunrise Rotary, The Radical Edge, Burger King, Fredericton Food Rescue and more. 

A huge thank you to everyone involved in the Beer on the Bridge event!!  Sunrise Rotary stopped by at our recent Open House event to present us with this donation!

It's not exactly lemons and lemonade but it is a fair amount of tart, local grapes from a gleaning project that Chef Yves turned into 126 jars of grape jelly that we can then put up as one of our client choice items.

Thank you to Burger King (Smythe Street and Cliffe Street) and all their customers for the generous donation! 

Thank you to the Radical Edge, Osprey, Graystone Brewing and Jennie!  This year we provided school supplies for over 400 children and your donation of 100 book bags was a huge help!!