Cowichan Community Kitchens
A handwritten note and pen resting on a kitchen table beside a cup of tea, soft morning light, warm cream and pale blue tones

Newsletters

Monthly updates from Cowichan Community Kitchens — kitchen news, recipes, and stories from around the Cowichan Valley.

Kitchen news, month by month

Each newsletter shared what was happening across the community kitchens — participant news, event recaps, and a featured recipe to try at home. Editions were published through the year, with a strong seasonal thread running from harvest into winter and back to spring.

Recipes shared in the newsletters

Every issue included a recipe passed along from a community kitchen. Featured dishes included Curried Pumpkin Soup with Ginger and Pear, Chocolate or Butterscotch Confetti squares, Chinese Noodle Casserole, and Salmon Loaf.

These recipes reflect what was actually cooked and shared in the kitchens, from hearty mains to simple sweets suited to bulk preparation.

Browse the recipe collection

An open recipe book beside fresh herbs, garlic bulbs, and ripe tomatoes on a wooden counter, natural daylight, rich reds

Events covered in the newsletters

Newsletter recaps followed the community kitchens' events at the Cob Oven in Centennial Park, from spring through winter.

  • The Walk of the Nations, held at the Cob Oven on May 31.
  • The Culinary Festival, held Saturday October 4 at Centennial Park from 11 a.m. to 2 p.m., made possible by a grant from the Koerner Foundation, with three workshops and 500 servings prepared by Chef Zak Zorisky, and bread and sweets from True Grain Bakery in Cowichan Bay.
  • A Winter Solstice gathering at the Cob Oven on December 21, hosted by Amanda and Linda.

More on the Cob Oven · See the community kitchens