On May 15, The Second Harvest Truck Pull Challenge took place at Nathan Phillips Square, Toronto, bringing together strength, teamwork and community spirit. Thirty three teams of 10 raised funds for 405,000 meals and competed to pull a 20,000-pound truck across the square in the fastest time, all to support Second Harvest’s food rescue and redistribution efforts.
Thank you to everyone who participated for your energy and commitment to food rescue! Congratulations to the winning teams from each wave:
Wave 1: Purpose Unlimited – 13:75 seconds
Wave 2: Rush Truck Centres – 14:62 seconds
Wave 3: FIA Plumbing and Heating – 13:18 seconds
Wave 4: Scotiabank – 14:31 seconds
The energy at Nathan Phillips Square was remarkable as teams gathered, ready to showcase their dedication to a worthy cause. Each pull was a testament to teamwork and determination, with participants exercising every muscle to move the massive truck.
Adding to the excitement, Mayor Olivia Chow and Toronto city councillors also participated in the challenge to demonstrate their support for Second Harvest and the importance of local leadership in tackling issues like food insecurity and food waste.
Engaging activities onsite included massage sessions for truck pullers to unwind and a vibrant farmers market with fresh produce, where all proceeds would go to Second Harvest’s food rescue operations. The game station, which featured volley pong and human sized Jenga was a big hit. In The Freshness Faceoff, participants blind-tasted popular snack items and guessed whether they were past their best before date to learn more about food labelling and food waste. Throughout the day, truck pullers stayed refreshed with delicious beverages from Starbucks and were fuelled by hearty meals and sandwiches from Salad King and Mr. Sub.
We extend our heartfelt thanks to all participants, sponsors and volunteers who made this event a success. Your dedication and support are invaluable in our mission to keep food where it belongs: on plates and out of landfills.
We look forward to seeing everyone again in Truck Pull 2025!
Growing herbs indoors is a rewarding way to have fresh, flavourful ingredients at your fingertips year-round. Whether you’re a seasoned gardener or a beginner, cultivating herbs inside your home can enhance your culinary adventures and brighten your living space. Here are some practical tips to help you get started.
Choose your herbs
Selecting herbs that thrive indoors is crucial. Some herbs are better suited for indoor environments due to their adaptability to lower light levels and smaller root systems. Popular choices include basil, mint, parsley, thyme, chive and oregano.
You can grow herbs from seeds or from cuttings: Cut a 4-6 inch piece from a healthy, mature herb plant just below a leaf node and place the cutting in a glass jar. Once the plant takes roots, transfer the cutting into your chosen pot.
Find appropriate containers
Herbs can be grown in individual pots or grouped together in a larger container. Generally, a 6-8 inch pot is suitable for most herbs. Ensure each pot has drainage holes at the bottom to prevent waterlogging, which can lead to root rot.
Terracotta pots are excellent as they allow the soil to breathe, but you can also use plastic or ceramic pots with proper drainage.
Rotate your herb pots occasionally to ensure even light exposure and prevent them from leaning towards the light source. This helps maintain healthy, upright growth.
Find the right spot
Place your herb containers in a location that receives plenty of natural light. Most herbs need at least 6 hours of sunlight daily. A south-facing window is ideal. If natural light is limited, consider using grow lights to supplement. LED grow lights are energy-efficient and can provide the necessary light spectrum for your herbs to flourish.
Most herbs prefer a temperature range between 65-75°F (18-24°C). Keep them away from drafts, air conditioners, and heating vents.
Indoor environments can be dry, especially in winter. Increase humidity by placing a tray of water near your herbs or misting them occasionally.
Soil and watering
Herbs thrive in well-draining soil. Use a high-quality potting mix specifically designed for container gardening. Avoid garden soil, as it can be too dense and may not drain well.
Water your herbs regularly but avoid overwatering. The soil should be kept moist but not soggy. A good rule of thumb is to water when the top inch of soil feels dry to the touch. Different herbs have different water needs, so adjust accordingly.
Feed your herbs
Herbs grown indoors benefit from regular feeding. Use a balanced, water-soluble fertilizer every 4-6 weeks to provide essential nutrients. Be cautious not to over-fertilize, as this can lead to excessive leaf growth with less flavor.
Pruning and Harvesting
Pinch off the tips of your herbs regularly to prevent them from becoming leggy and to promote bushier growth. Harvest leaves as needed but avoid taking more than one-third of the plant at a time to ensure continued growth.
As the world gears up to celebrate World Environment Day this year, the spotlight turns to agricultural practices that rejuvenate our soils and ensure food security. Among these practices, the cultivation of pulses stands out as a remarkably effective strategy, with many varieties being drought-resistant and climate change-resilient. These humble crops are powerhouses that nourish soil and people, making them crucial for sustainable farming and global food security. (The Food and Agriculture Organization even designated February 10 as World Pulses Day).
What are pulses?
A staple in many diets worldwide, pulses are a category of leguminous crops, grown primarily for their edible seeds. Common examples are lentils, chickpeas, beans, and peas, while lesser-known ones include tarwi beans in the High Ande and Bambara beans, indigenous to West Africa.
Nutritional benefits
High protein content: Pulses are a great plant-based protein source, making them essential for vegetarian and vegan diets.
Rich in fibre: They help in digestion, regulate blood sugar levels and lower cholesterol.
Packed with vitamins and minerals: Pulses contain essential nutrients like iron, potassium and folate, which are crucial for bodily functions and preventing deficiencies.
Low in fat: Their low-fat content makes them a healthy option for weight management and cardiovascular health.
Lentils and many types of beans have a long shelf life, making them a versatile addition to your pantry and meal planning.
Why pulses are important to soil health
Enhancing soil fertility
One of the primary reasons pulses are vital for soil health is their ability to fix atmospheric nitrogen. They belong to the legume family, which forms symbiotic relationships with rhizobium bacteria in their root nodules. These bacteria convert atmospheric nitrogen into ammonia, a form that plants can readily absorb and use for growth. This natural process enriches the soil with nitrogen, reducing the need for synthetic fertilizers, which are costly and often harmful to the environment.
Moreover, the deep root systems of many pulse crops help improve soil structure by creating channels for air and water to penetrate. This enhances soil aeration and water retention, making the soil more resilient to erosion and drought. Over time, this improved soil structure contributes to higher organic matter content, fostering a healthier and more productive agricultural ecosystem.
Combatting soil degradation
Soil degradation, characterized by the decline in soil quality and productivity, is a significant threat to global food security. Pulses play a crucial role in mitigating this issue through their soil restorative properties. By incorporating pulses into crop rotations, farmers can break pest and disease cycles, reduce soil erosion, and improve soil fertility.
Additionally, pulses produce substantial amounts of biomass both above and below ground. When pulse residues are left in the field after harvest, they decompose and add organic matter to the soil. This organic matter acts as a reservoir of nutrients and improves soil tilth, further enhancing soil health and productivity. In fact, it has been shown that cereals grown in rotation after pulses yield on average 1.5 tonnes more per hectare than those grown without pulses.
Why pulses can support global food security
Healthy soils are the foundation of food security. With the global population expected to reach 9.7 billion by 2050, the demand for nutritious food will increase significantly. Pulses, rich in protein, fibre, vitamins, and minerals, are a vital part of the human diet. By improving soil health, pulses help ensure that agricultural lands remain productive and capable of meeting future food demands.
Navigating the vibrant stalls of a farmers market, it’s easy to get carried away with the allure of fresh produce. But with a little planning and savvy storage, you can keep your haul of fruits, vegetables and herbs fresh for as long as possible. Here’s how to make the most of your farmers market haul.
Leafy greens
Remove rubber bands from the greens, which damage plant cell walls and fastens spoilage. Pick out any discoloured and bruise leaves, wrap leafy greens in damp kitchen towels and store them in a breathable produce bag in the crisper drawer of your fridge for longer-term storage.
If you’re planning on using them soon, give them a wash to remove dirt and dry them well in a salad spinner before arranging them between layers of kitchen towels in a box or produce bag.
Tomatoes
Keep tomatoes at room temperature away from direct sunlight, preferably in a single layer on your kitchen counter. Avoid storing them in the fridge, as it can cause them to lose flavour and become mealy.
Berries
To keep berries fresh, remove any damaged or moldy ones from the intact berries. Then store them unwashed in a single layer on a paper towel-lined tray in the fridge. Wash them just before eating to prevent them from becoming mushy.
However, if you still like to wash your berries before storing them, make sure you thoroughly dry them afterwards — spinning the berries in a salad spinner lined with towel paper works best.
Root vegetables
Store root vegetables like carrots and potatoes in a cool, dark place such as a pantry or cellar. Keep them in a breathable bag or container to prevent them from sprouting or rotting prematurely.
Herbs
Trim the stems of fresh herbs like basil and parsley and place them in a jar of water, just like fresh flowers. Cover them loosely with a plastic bag and store them in the fridge.
Citrus fruits
Store citrus fruits like oranges and lemons at room temperature away from direct sunlight. If you’re not going to use them right away, you can prolong their freshness by storing them in the crisper drawer of your fridge.
Avocados
To ripen avocados faster, place them in a paper bag with a banana or apple. Once ripe, store them in the fridge to slow down the ripening process and extend their shelf life.
Cucumbers
Wrap cucumbers in a dry paper towel and store them in the crisper drawer of your fridge. This helps absorb excess moisture and keeps them crisp and fresh for longer.
Peppers
Store whole peppers in a produce bag in the crisper drawer of your fridge. For sliced or diced peppers, place them in an airtight container lined with a paper towel to absorb excess moisture.
Green beans (string beans)
When possible, buy untrimmed beans, and only wash and trim them before eating. Remove any brown or damaged beans from the bunch and lay them flat on a paper towel-lined tray or up right in a tall container.
Next time you visit the farmers market, remember these tips and savour the flavours of the season with confidence, knowing that you’re making a positive impact on the planet and your community.
Rosemarie Legault is stacking broccoli on a shelf, her head tilting to make sure the rows of vegetables stay straight and sturdy. Soon the Parkdale Food Pantry will open and someone will bring home that head of broccoli to turn it into a hearty stir-fry. She beams as she’s picturing it.
Since 2012, Rosemarie has been a client and a volunteer at Parkdale Community Food Bank, a non-profit partner in Second Harvest’s network in the GTA. A health condition limits her ability to hold a steady full-time job, but it does not stop her from helping out as much as she can.
“I like giving back to the community,” she said.
Together with other volunteer leads, Rosemarie oversees a team of 200 members and growing. When she’s not at home with her husband and daughter, you can find her at the food bank, dashing in and out, making sure the food is properly stored and the warehouse clean and organized. Her infectious energy and crisp laugh keep the team in good spirits and the clients at ease.
“Between home and the food bank, that’s been my life for the last 12 years,” she said.
She treats the food bank like one of her own children, crying when reminiscing about its development over the years and the support it gets from donors.
In 2016, Rosemarie received the Sovereign’s Medal for Volunteers from the Governor General for her active involvement in the food bank’s operations after a former director stepped down — she did everything from managing client intake to moving inventory to handling administration matters. It’s one of her proudest and most memorable achievements.
Second Harvest supports Parkdale Community Food Bank’s drop-in and delivery programs. When Rosemarie first started, she recalled serving about 200 individuals a day. This number now balloons to about 600, including seniors, students, and, more recently, those who need a little extra to tide them over before the next paycheck.
“It’s insane. Food almost goes out as soon as it comes in,” she said. “Food banks are only supposed to be an emergency thing. And now they’re like a normal grocery store.”
In response to the need, the team extends the food bank’s operation hours, but occasionally has to close early when food runs out. Protein-rich ingredients like milk, eggs and yogurt are in high demand, and fresh produce Second Harvest provides like broccoli, cabbage and strawberries are always cherished.
Rosemarie strives to keep the food bank stocked with options to accommodate different dietary restrictions. Since donations vary daily and weekly, this can be a planning and creative challenge, which she readily accepts. What drives her every day is “seeing the smiles on people’s faces when they can come here and get healthy stuff that they can’t afford anywhere else.”
As the food bank opens for the day and its clients start trickling in, Rosemarie stands back and observes if anyone needs help. In a few hours when her shift ends, she’ll pick up some cabbage to make a soup with potatoes and carrots for her family, and probably share it with some seniors in her building too.
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