Events  & Workshops

We’re thrilled to welcome Chef Andrea Carlson of Burdock & Co. to our first long table dinner of the season, on July 29th. A trailblazer in sustainable fine dining, Carlson is the first female chef-owner in Canada to have earned a Michelin star. With a background in organic agriculture and a career shaped by pioneering farm-to-table kitchens, her work is deeply grounded in food security, seasonality, and care for the land.

Her long table dinner will be an elegant, thoughtful experience—inspired by the rhythms of the moon and the micro-seasons. Carlson’s culinary style—at once complex and simple, fresh and profound—offers a vivid expression of time and place. The five-course meal will be entirely vegetarian, showcasing the peak of the season’s harvest. Guests are invited to arrive at 6:00 PM for a tour of the Farm; we’ll be seated at 6:30, with the first course served at 6:45.

Purchase tickets here: https://the-sharing-farm-society.square.site/

ABOUT ANDREA CARLSON

Few chefs in Canada are as closely associated with local, organic and sustainable cooking as Andrea Carlson. Hailed the “High Priestess of Pacific Northwest Cuisine” by enRoute Magazine, she is the visionary behind Vancouver’s acclaimed Burdock & Co, Harvest Community Foods (a neighbourhood grocery and noodle café) and Bar Gobo (a hi-fi wine bar).

In 2022, Carlson became the first female chef-owner in Canada to earn a Michelin star, for Burdock & Co, an achievement she has maintained for three consecutive years. Her numerous honours include Foodservice and Hospitality Chef of the Year (2023) and Vancouver Magazine Chef of the Year (2020). She is the co-author (with Clea McDougall) of the award-winning cookbook, Burdock & Co: Poetic Recipes Inspired by Ocean, Land & Air.

Born and raised in British Columbia, Carlson graduated from Dubrulle Culinary Arts (now part of LaSalle College Vancouver) and later studied organic farming and landscape design. She honed her craft and developed her conscientious food-sourcing principles while working for a number of pioneering farm-to-table restaurants, including C Restaurant and Sooke Harbour House. In 2006, as Raincity Grill’s chef de cuisine, she created Canada’s first 100-mile tasting menu. She went on to become executive chef of Bishop’s, a revered fine-dining institution. When it opened in 2013, Burdock and Co was the first restaurant in Western Canada to embrace an all-natural wine list. It recently received Vancouver Magazine’s inaugural Sustainability Award.

“Food security is the driving philosophy of my life and work,” she says. “The restaurants exist because I believe in supporting local food systems and people who nurture the land instead of destroying it.”

At Burdock & Co, Carlson composes her moon-inspired tasting menus around hyper-regional botanical themes that wax and wane with the micro-seasons. The menus—Gathering Resins Under a Budding Moon (Apr/May), Flower Gazing Under the Berry Moon (June/July), etc.—change every two months and are flexibly arranged, allowing for subtle evolutions that depend on what her close-knit community of small-scale farmers, foragers, fishers and grassroots food artisans can provide at the moment. Each features a signature dish—her quintessential expression of time and place under the full moon.

Carlson’s distinctive culinary style—at once complex and simple, fresh and deep, brightly shining with intensity of flavour—reads like a love letter to the natural world. “I want to capture an ingredient’s integrity, not by transforming or overpowering it, but by expressing it in ways that manifest its fleeting essence.”

Purchase tickets here: https://the-sharing-farm-society.square.site/

We’re trying something new at the Farm and you’re invited!

Thanks to support from the Pacific Institute for Climate Solutions, we’re hosting a series of three free dinners in our Healing Garden. The evening will include appies and dinner cooked with vegetables from the Farm as well as a guided “café-style” conversation about the intersection of food security, sustainable agriculture, and community-driven solutions.

We’re so excited to have the opportunity to hold space for folks to come together from across all parts of our work to connect and build our collective wisdom and we hope you'll join us!

The spots are filling up quickly, so if you're interested, don't wait to claim your spot! Sign up here: https://form-can.keela.co/pics-event-series

Come help out on the Farm! We'll be doing a variety of different farm tasks, and hang out for a snack that includes some Farm veggies and treats at 12:30pm. The event is family-friendly and the timing is flexible.

*If you're interested in coming but can't make it for the whole time, please still sign up 😊 and just add a note in the "Anything else you wanted to share?" question.

Please RSVP here: https://form-can.keela.co/garlic-harvest-work-party

Come help us harvest our garlic!
When? Saturday, July 5, 2025 from 10 - 1pm

Selling garlic at our Farmstand and at the Richmond Garlic Festival raises funds to support the work we do growing fresh vegetables to share with folks facing food insecurity and our programming that builds community and connects people to the land and sustainable agriculture. We would love your help to make this happen!

This event is family-friendly, we just ask that folks under 14 come with a supervising adult. We'll work from 10-12:30 with water and shade breaks as needed and then have snack from 12:30-1pm. This event is weather-dependent because we can't harvest garlic if the soil is too wet from rain, so please keep an eye on your email inbox for the couple of days before the event in case we make changes to the work party.

*If you're interested in coming but can't make it for the whole time, please still sign up 😊 and just add a note in the "Anything else you wanted to share?" question.

RSVP here: https://form-can.keela.co/garlic-harvest-work-party

We’re trying something new at the Farm and you’re invited!

Thanks to support from the Pacific Institute for Climate Solutions, we’re hosting a series of three free dinners in our Healing Garden. The evening will include appies and dinner cooked with vegetables from the Farm as well as a guided “café-style” conversation about the intersection of food security, sustainable agriculture, and community-driven solutions.

We’re so excited to have the opportunity to hold space for folks to come together from across all parts of our work to connect and build our collective wisdom and we hope you'll join us!

The spots are filling up quickly, so if you're interested, don't wait to claim your spot! Sign up here: https://form-can.keela.co/pics-event-series

Join us and learn about the delicious and wonderful world of fermentation! Focusing on the differences between added acid pickling and fermentation (relying on the use of bacteria and yeast ) in preserving vegetables (and fruits). This workshop will cover:

• Difference between vinegar pickling and lacto-fermentation

• Optimal ingredients to use in each style

• Sanitization and storage methods

• 2 recipes

• How to use all of your pickle/ferment, including the brine

Chef Karen McAthy, is deeply experienced in the realm of food preserving, pickling and fermentation. Karen’s first food company outside of working in kitchens was Good Girl, Bad Girl Preserves, focusing on using preservation methods to add culinary creativity, and reduce food waste. Karen has been the executive chef of two plant-based restaurants in Vancouver, Graze and Zend, before launching Blue Heron Creamery, and co-founding Lumi Foods, focusing on the production of plant-based cultured vegan cheeses with unique, stand alone characteristics. Karen is also the author of award winning- The Art of Plant-based Cheesemaking (winner Gourmand World cookbook awards, 2017 1st edition, and now in 2nd edition). Karen currently works as a consultant for small scale food businesses in the realm of product, menu and business development for restaurants and food producers. Karen has a long-standing interest in reducing food waste and community based initiatives enriching the local food systems.