When costs rise, a food company has three options: raise the price, make smaller packages or change the ingredients. – 123RF Stock Photo Photo by 123RF Stock Photo /123RF Stock PhotoArticle contentA grassroots initiative in Sydney is transforming downtown spaces into casual, inclusive gatherings for food, connection and care.THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY.Subscribe now to access this story and more:Unlimited access to the website and appExclusive access to premium content, newsletters and podcastsFull access to the e-Edition app, an electronic replica of the print edition that you can share, download and comment onEnjoy insights and behind-the-scenes analysis from our award-winning journalistsSupport local journalists and the next generation of journalistsSUBSCRIBE TO UNLOCK MORE ARTICLES.Subscribe or sign in to your account to continue your reading experience.Unlimited access to the website and appExclusive access to premium content, newsletters and podcastsFull access to the e-Edition app, an electronic replica of the print edition that you can share, download and comment onEnjoy insights and behind-the-scenes analysis from our award-winning journalistsSupport local journalists and the next generation of journalistsRegister to unlock more articles.Create an account or sign in to continue your reading experience.Access additional stories every monthShare your thoughts and join the conversation in our commenting communityGet email updates from your favourite authorsSign In or Create an AccountorArticle contentEvery Thursday from July to October, the Cape Breton Youth Project, Island Food Network, Feed Nova Scotia, Cafe Marie, Selkie’s Diner and local community champions are coming together to host Pop-Up Picnics. Each picnic will serve 100-plus healthy, comforting, and culturally inclusive meals prepared by Selkie’s Diner and youth from Cape Breton Youth Project.Article contentArticle contentArticle contentThe menu will reflect seasonal, local ingredients — many sourced through farm seconds and food recovery — and will evolve weekly based on what’s available and shared.Article content“Cape Breton has a tradition of cooking and eating together. From lobster boils to kitchen parties, gathering around food is part of our culture,” explained Jody Nelson, Island Food Network director, adding that Pop-Up Picnics was also inspired by responses to post-tropical storm Fiona, when communities gathered in the streets to cook together with the foods that might otherwise go to waste.Article contentBREAKING BARRIERSArticle contentCory Blundon, community chef and owner of Selkie’s Diner, said food is a way to connect people.Article content“These picnics are about breaking barriers, sharing skills, and creating joyful, welcoming spaces.”Article contentYouth participants will gain hands-on food preparation skills and a sense of belonging. Meanwhile, ambassadors will help promote the events by walking the neighbourhood and spreading the word.Article contentArticle content“This is about more than a meal,” said Madonna Doucette, director of the Cape Breton Youth Project. “It’s about creating a culture where people feel seen, welcomed, and part of something.”Article contentThe Pop-Up Picnics are already underway, with the location and menu shared on the Cape Breton Youth Project Facebook page the week before.Article contentThis week (July 24) a veggie red curry will be served in front of the Sydney Public Market on Charlotte Street in Sydney.Article contentThe project invites local businesses, organizations and residents to contribute — be it ingredients, space, seating, promotion, or a helping hand. To get involved as a contributor, volunteer, or partner, contact islandfoodnetwork@gmail.com.Article content
Breaking bread in downtown Sydney: Pop-Up Picnics underway
