TDSB Students Rollout Indigenous-Inspired Food Truck Fundraiser
A big thank you to the Thistletown Collegiate Institute Chefs and their instructor, Chef Keith, for hosting a pop-up food truck fundraiser in support of Anishnawbe Health earlier this month. For two days, the TDSB students took over Cheese Boutique’s food truck and sold Indigenous-inspired dishes that included bison tacos, smoked salmon, elk stew, and strawberry apple crumble.
The fundraiser came to life with grant support from Community Connected Experiential Learning (CCEL). CCEL believes that students are more engaged, more motivated to learn, and more successful when they connect what they are learning to situations they care about in their community. With the grant funding, the class bought the necessary ingredients and paid for the food truck rental. Additionally, the menu was developed in collaboration with a local Indigenous Chef.
The Thistletown Chefs generally fundraise for their own initiatives, including a yearly international culinary travel trip to Europe. However, each year students choose various causes to support and this spring they chose Anishnawbe Health. Overall, the students raised an outstanding $2500!
If you are interested in keeping up-to-date on the Thistletown Chefs, you can follow them at @tcichefs.