SPRING BLOG

Growing Community Resilience with the Cowichan Food Innovation Program

Cowichan Food Innovation Program with Spring Activator | Meet the Cohort blog post

Over a year since the start of the COVID-19 pandemic, we have become more collectively aware of the need to build sustainable and regenerative food systems. From how we grow, process, and transport our food to how we repurpose what might otherwise go to waste, the opportunities for innovation are numerous.

The potential for impact in food innovation is even greater, as eating is something we all do every day, and often not just out of a need for nourishment (and to gratify our tastebuds), but also to come together and build community and form the building blocks of successful and self-sufficient food ecosystems.

The combination of local expertise, craftsmanship, and a love of community and food is unparalleled when it comes to making an impact in this immense industry with its many niches. Add in an entrepreneurial skillset and a dash of support mechanisms, and you have a recipe for a food secure future.

At Spring Activator, we partner with communities and organizations to provide food and beverage entrepreneurs with the training and guidance they need to thrive, and also to pivot in circumstances such as those brought about by COVID-19. Enter programs such as the Cowichan Food Innovation Program.

The Cowichan Food Innovation Program

Brought to you in partnership with Economic Development Cowichan and the support of MNP, the Cowichan Food Innovation Program was created in an effort to foster innovation in the community and support the local development of a thriving food and beverage sector.

Cowichan Valley is located on Vancouver Island in British Columbia and is plentiful in unique agricultural offerings, placing the region and its food entrepreneurs into an optimal positioning when it comes to working towards local food security. However, existing businesses must evolve in the face of changing consumer demands and realities brought about by the pandemic, and new ideas often need a little help materializing. The Cowichan Food Innovation Program offers a tailored experience catering to both of these needs. 

The free, 12-week virtual program supports entrepreneurs on two journeys: an INCUBATOR to take entrepreneurs from idea to launch preparation, and an ACCELERATOR to take entrepreneurs to the next stage of evolving their business. Wrap-around support such as mentor matching, one-on-one consulting with industry professionals, and access to a community hub are some of the special ingredients that elevate this program into a fine dish.

Off to a Sizzling Start with an Incredible Group of Entrepreneurs

The Cowichan Food Innovation Program kicked off in late April 2021 with a talented group of food and beverage entrepreneurs ready to shake up the local food industry. New friendships and connections are brewing and there are an abundance of ideas and successful business opportunities amongst the cohort. 

The unwavering passion for food and commitment to bettering their community and planet is a refreshing snapshot of how local food entrepreneurs are not letting COVID interfere with achieving their goals while keeping their communities fed.

From artisanal teas to mushroom-powered products, there is something yummy for everyone, and we are eager to support the incubation and acceleration of these ideas and established businesses. We invite you to meet the cohort and get a taste of what this talented group of food entrepreneurs is cooking up!

Introducing the Entrepreneurs of the Cowichan Food Innovation Program

Rino Bezeau, Pappy's Creton

Rino Bezeau

Pappy's Creton
Rino Bezeau is the owner and chef of Pappy's Creton. From a young age, his dream was to have his own restaurant and he worked his way from dishwashing to cooking in the restaurant industry. Rino is very passionate about his Quebecois culture and sharing his traditional cuisine. He has the only French Canadian food at farmer markets on Vancouver Island, and ensures his food is accessible for all. Rino was the chef for the 2020 Nanaimo Francophone Festival and makes the best creton and tourtiere you have ever tasted! C'est vrai!
Brooklyn Belanger, Nourished ToGo

Brooklyn Belanger

Nourished ToGo
Brooklyn Belanger is the owner and founder of Nourished by B and Nourished ToGo. She is a clinical holistic nutritionist and holistic chef on Vancouver Island aiming to bridge the gap between people’s desire to eat well and their ability to achieve their health goals. Brooklyn has over 4 years of training at Pacific Rim in Victoria BC and is passionate about holistic health and education. Blending medicine and art into food form is her passion and she envisions a world where people come back to the deep connection of food, the land and health.
Penny de Waal & Shani Farboud

Shani Farboud
&
Penny de Waal

West Coast Kitchen
Shani Farboud is a chef with 30 years of experience in the catering and events industry with a track record of successful businesses including a catering company founded in Beijing China. Penny de Waal has over 30 years of experience in business planning and development project development and management in both public and private sectors. Together Shani & Penny run Fat Chili Farms and are focused on scaling production of their popular freeze-dried meals which are perfect for traveling, camping, and hiking activities.
Jeff Downie, Mariah West

Jeff Downie
&
Mariah West

Old Firehouse Wine and Cocktail Bar
Jeff Downie has been self-employed for over 25 years in Duncan's Boutique Downtown Community and had a hand in starting the Downtown Duncan Business Improvement Association. A mixologist who enjoys the craftsmanship involved in making creative and often personalized cocktails and mocktails, Jeff is the Owner and Founder of Duncan's Old Firehouse Wine and Cocktail Bar while Mariah West is the Manager. Mariah brings over 20 years in hospitality in the Cowichan Valley to keeping the business organized and functioning, and is the creative alchemist behind the bar's craft syrups, tinctures, and bitters.
Jana Kotaska

Jana Kotaska

Green Fire Farm
Jana Kotaska is co-owner of Green Fire Farm. She wears many hats at the farm and takes care of everything from administration to harvesting and selling produce. Jana has taken her life-long dream of living on a farm and turned into reality and sells produce and pasturized meats. In addition to working on the farm, she is an environmental consultant with a background in ecology, environmental science, and planning and is currently a member of the North Cowichan Environmental Advisory Committee.
DeLisa Lewis

DeLisa Lewis

Green Fire Farm
DeLisa Lewis is the Lead Farmer at Green Fire Farm. A second, or skipped-generation farmer, DeLisa found her joy of farming helping out on her grandparents’ mixed farm in the Ozark foothills. She is a farming educator, researcher, and community volunteer, teaching Land and Food Systems at UBC each winter, mentoring new farmers through Young Agrarians and other networks, and training the Green Fire Farm field crew each year. She was honoured in 2020 with the Brad Reid award for her leadership and service to the community of organic growers in British Columbia.
Elisabeth Bond

Elisabeth Bond

Thetis Island Farm Co-op
Thetis Island Farm Co-op is a for-profit, multi-stakeholder, producers’ co-op set-up to create meaningful food-production and livelihood opportunities for Island residents, increase Island food production, and ensure greater food security by creating a market-hub for residents and visitors around food and community well-being. Elisabeth Bond manages the operation and is a dedicated locavore, regenerative farming advocate, and passionate foodie interested in all things culinary. With over 10 years of experience as an organic grower, Elisabeth is the link between customers and the cooperative.
Ellen Cerny

Ellen Cerny

Thetis Island Farm Co-op
Ellen Cerny is the newest member of the farm cooperative although she has been enjoying and cooking good food for others her whole life. Her focus is on good quality food and products that build and support immune systems and healthy guts. Ellen aims to create foods that nourish happy and healthy people enabling them to connect with real ingredients and the good life.
Kevin Lockwood

Kevin Lockwood

Painted Duck Botanicals
Kevin Lockwood is always seeking new ways to be of service for the benefit of all beings. With a lifelong desire to help the world face crisis, eventually he realized that his work was best directed towards food production. After studying at the University of Alberta, traveling to ecologically-minded farms, and countless hours of personal research, Kevin started Painted Duck Farm as a central hub of his work for food security and true land stewardship. Kevin shares his life with his beloved wife Marie, and their 6 ducks.
Midori Horayama

Midori Horayama

Cowichan Valley Miso
Midori Horayama moved to Duncan, B.C. in 2015 to accompany her daughter as she attended school. Her daughter returned to Japan once she completed school but Midori loved Duncan so much she decided to stay. Equipped with decades of experience working in various industries and a Tofu Meister certificate earned from the Japan Tofu Meister Association, Midori is developing her own line of Miso, Tofu and Natou. Her dreams of launching her own business focused on healthy foods and macrobiotics are coming to fruition as Midori works to perfect her new line of specialty Japanese food products.
Dixie Simpson

Dixie Simpson

Lost Cuzins
Dixie Simpson and Carol Keller are long lost cousins who come from different backgrounds and have reunited to create a unique foodie experience. Dixie grew up in Europe where she trained as a chef but never pursued it as a career. She is currently an Operations Director for two companies and brings these administrative skills along with recipes from her training to the table at Lost Cuzins.
Carol Keller

Carol Keller

Lost Cuzins
Carol Keller started out cooking at a sawmill in Alberta, where she also worked in various restaurants and a bakery. After moving to BC, she pursued hair dressing and owned two salons in the Cowichan Valley. After retiring from hair dressing, Carol studied farm-to-table cooking. Together, Carol and Dixie are cooking up delicious items like tomato jam that continually sells out, despite the business not being fully launched yet. Products can be ordered by calling (403) 638-9510.
Nathan Harben

Nathan Harben

Cowichan Green Community Society
Since moving to Vancouver Island five years ago, Nathan developed a passion for sustainable farming and the Cowichan region. Originally a marine biologist, he now owns and runs Local Forage Farm in Glenora that focuses on ethically raised animals and an abundance of fruit and vegetables. He has also worked at a number of local farming businesses including Averill Creek Vineyards, Evening Cove Oysters, and Haltwhistle Cheese Co. Nathan’s new position within CGC's food recovery team aligns his needs to connect with community and move towards a more secure and sustainable food system in the Cowichan Valley.
Tony Monk

Tony Monk

Cowichan Green Community Society
Born and raised in the Cowichan Valley, Tony has always had a passion for food, supporting the local community, and everything that the valley provides. He works with CGC, a non-profit that has been focusing on environtmental sustainability in the region since 2004 and envisions a food secure Cowichan with resilient, inclusive, and healthy local food systems. A hub for social innovation and community building, the CGC's projects include the creation of food policy documents, initiatives like reFRESH Food Recovery, FruitSave, Seedy Saturdays, and community gardens, and also educational programs like KinPark Kid’s Camp.
Kieran Holdsworth

Kieran Holdsworth

Affinity Ciderhouse
Kieran Holdsworth is the General Manager and Co-Founder of Affinity Ciderhouse. With a background in permaculture, he has built the cidery from the ground up with the goal of crafting both great cider and a resilient network of local food production. Initially coming to the Cowichan Valley to learn about market gardening and intern on a small-plot-intensive farm, after having volunteered at a Maasai-led permaculture project in Kenya, Kieran decided to aim to contribute to a sustainable local food system that adds value to existing outputs and supports the local community.

Baraa Mohammed

Baraa's business is making and selling vegan Middle Eastern food (falafels) at the farmer's market in Cowichan Valley. She wishes to add more vegan products and share her traditional healthy recipes with a variety of customers, as well as to learn how to better market and grow her business.
Lisa Parnell

Lisa Parnell

Lisa Parnell is a cook who was diagnosed with diabetes about two years ago. She loves sweets and bread and has started to adapt a lot of her favorite recipes to make them more diabetic friendly. By doing this she has been able to keep her A1C in check and still enjoy some of her favorite foods a little more often. She would like to continue to adapt other items such as sauces, donuts, chocolates and more using natural sweeteners that don't spike blood sugar and are low in carbohydrates.
Renée Fulsom

Renée Fulsom

Darsana Tea and Botanicals Café
Renée Fulsom is an herbal tea blender, graphic artist, and designer of all things surrounding the blending and branding of Darsana Tea and Botanicals Café. Over the years, Renée, as a single mom, has taken many different paths from studies in tea and herbal medicines, astrology, and anthropology to name a few, to owning an internet café and working in the film industry as one of Vancouver’s few female digital imaging technicians. The one thing that has never changed is her need to understand the big picture and how one exists in harmony with a world of a thousand contradictions. For Renée, the secret lies in finding the right cup of tea for the moment.
Brandy Gallagher

Brandy Gallagher

O.U.R. Ecovillage
Born and raised in community, Brandy Gallagher's life work has been focused around the development of sustained community. She is one of the original founders and developers of O.U.R. Ecovillage, a 25-acre Sustainable Living Demonstration Site, and Education Centre based in Shawnigan Lake, BC. With a deep compassion for people and place, Brandy dedicates herself both to O.U.R. Ecovillage as well as to other communities/projects as a consultant.

Glenda Osborne-Burg

Gerard's Specialty Foods Ltd.
Gerard's Specialty Foods Ltd. was founded by Glenda Osborne-Burg and her late husband, Master Pastry Chef Gerard Burg. Glenda manages the business, her passion for it stemming from her promise to Gerard that she and her family would keep it going after he passed. Gerard's manufactures frozen food, specifically puff pastry with meat and/or fruit fillings. Their 768 layer puff pastry is unique and has received many accolades. Glenda prides herself on using real food ingredients with no added preservatives, additives, or supplements.

Brennan Colebank

Stillhead Distillery
Brennan Colebank is an IT professional turned entrepreneur. Having founded Stillhead Distillery in 2017, he oversees daily operations and has developed every spirit released at the distillery, many having gone on to win numerous awards on the international stage. Prior to founding the distillery, he spent 13 years leading a team of hundreds of tech professionals in IT support. Brennan then looked to follow his dream of bringing whisky-making to his family hometown of Duncan. Today you can find him mashing grain, distilling, tasting, analyzing spirit samples and promoting Stillhead products at the local farmers’ market.
Magali Cote

Magali Côté

Magali Côté is an avid ocean lover who has been exploring under and above water from a young age. As a commercial diver by trade and now an internationally known freediver, she likes to share her interest for the ocean with the public. She seeks to showcase the flavours seaweed can add to everyday dishes and is working on creating a ready-to-eat culinary experience highlighting Vancouver Island's most sustainable resource: seaweed.
George Gates and Evelyn Koops

George Gates
&
Evelyn Koops

Farm Table Inn
George Gates and Evelyn Koops of the Farm Table Inn are known for their vast selection of products made from their 3-acre farm. Currently the farm produces vegetables, fruit, pork, chicken, and lamb products, and is equipped with a B&B, restaurant, and farmstore with over 50 products. You can buy products directly at the farm store, online, and through the cow-op.ca website.

Find out more about our food innovation programming.

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Rithu Jagannath
Rithu Jagannath

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