Our Staff
Rebecca Aston
Educator (Kelowna), EcoCooks Club
Originally from the Vancouver area, I am excited to now call the Okanagan my forever home. With a background in plant-based nutrition and a lover of all things food, you can always find me whipping up a new tasty recipe! I also works as a Retail Operations Manager at Purdys Chocolatier and am opening up a plant-based brewery, Connector Brewing, with my husband! When not at work, you can usually find me out exploring with my daughter, checking out breweries or hiking the trails near Kelowna with my dog "Wedge."
My favourite plant-positive recipe is definitely soup! I especially love the squash-tastic soup from workshop 2. It's an easy and delicious warm meal for a chilly day, packed with plant protein!
Jasmine Bal
Educator (Metro Vancouver), EcoCooks School
I studied agroecology as my undergrad at UBC and I am now pursuing my masters in community and regional planning. I was always a foodie and I used to want to be a chef, however, I think I found the right path :) I spent a few years managing an educational greenhouse where I developed a secondary curriculum and taught students about sustainable agriculture! I am passionate about agricultural education and connecting youth to their food. As a planner, I hope to help strengthen local food systems! I love to spend my free time outdoors, especially biking, running in Pacific Spirit Park, hiking, and skiing!
Daal is definitely my go-to eco recipe especially as I age, as I grew up eating more traditional Indian food and now am learning the recipes! I love the nostalgia every time I eat a bowl of daal and rice.
Laura Bamsey
Manager (Metro Vancouver), EcoCooks Club
I am inspired by youth leadership in our communities and around the globe. Developing curriculum and programming that empowers youth to take action on climate change is an hounour and reminds me that communities coming together to share ideas for solutions to local challenges is one of the best ways to make change. Spending time connecting to and learning form the land/environment is something I stive to do more to be better connected to and learn from nature.
My go to planet positive meal is "Jar breakfast." I love to make this simple overnight breakfast. I put quick oats with chia, flax, hemp hearts, some of my favourite nuts like cashews, add plant-based milk, berries, and a touch of maple syrup in a mason jar. I leave it in the fridge overnight and voila in the morning you have yummy breakfast!
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Serena Bonneville
Communications Specialist (Vancouver), EcoCooks School
Hi – Serena Here! Your right hand communications gal, who is passionate about all things nature, health, youth and sustainability! My experiences in facilitation have shaped the strong belief that youth have the power to not only make meaningful change but take resilient action - and I tend not to surround herself with those who agree otherwise. After working in professional consultanting at FleishmanHillard Highroad, one of the world’s top ranked global PR agencies, decided to make a full swing into private consulting for various non-profits in and around BC including the C2C BC Education Network, eMotive, Recycle BC, Youth4Action, Metro Vancouver and the BC Parks Foundation. I now specialize solely in community engagement with a focus on connecting local organizations to people, place & planet.
The 'Cheery Cheezecake Smoothie' is my go to eco recipe at any time of the day! I make it in big batch and freeze it, then I have it as a quick high protein breakfast as a smoothie or sometimes throw it in a bowl and top it with more stuff like fresh berries, bananas, and granola. As someone who has recently gotten into weight lifting, I love any high protein meal that works in tofu in a creative, tasty way!
Ryan Brigham
Educator (Metro Vancouver), EcoCooks Club
I've always had a passion for food, whether I'm growing it, cooking it, or just eating it, food has always been a central part of my life. Since moving to Vancouver in 2020 I've been working at various vegan restaurants to learn new skills and techniques in order to veganize my favourite dishes. In my spare time I enjoy reading, playing basketball and chatting with friends.
I make lots of dal. Once you find the right combination of spices, it's super easy to make and it's one of those dishes where you can just make a huge pot to eat throughout the week (I never get tired of it)
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Anna Crandall
Coordinator (Metro Vancouver), EcoCooks School
I continue to be inspired by the ability of young people to understand and innovate when making positive change. In addition to my work as an educator, I have participated in cultural exchanges and cycling theatre tours, worked at a remote research station, and lived in a sustainable farming community. I love growing and cooking vegetables and have tried my hand at farming in four countries. When not in the classroom I can usually be found in the local mountains or at my local library.
My favourite eco recipe is simply things in a pan with peanut sauce! I love to make a big batch of peanut sauce, with ginger and coconut milk and hot sauce and soy sauce and lemon juice and maple syrup! Then I fry up a bunch of veggies/ tofu/ tempeh. Super yummy with rice or noodles!
Bonny DeMelo
Educator (Kelowna), EcoCooks Club
I enjoy exploring fun recipes that use in-season and plant-based ingredients. Growing up in Taiwan, I loved the explosion of colour and tastes in many traditional Asian dishes. I am passionate about mental and physical well-being and support my family and communities by advocating an intentional and mindful approach to everyday life.
One of my favourite eco friendly recipes is a breakfast burrito made with tofu scramble, pan fried potatoes, veggies, and a homemade oat based queso sauce! It's delicious any time of the day!
Sheia Duchesne
Educator (Metro Vancouver), EcoCooks Club
I have a passion for food and I love getting people together to cook and learn new recipes from around the world. I think sharing a meal is an amazing way to connect with others and learn about the world we live in. With a background in tutoring and teaching, I love seeing the different ways that youth today can empower themselves and take actionable steps toward changing their environment. In my spare time, I love being outdoors and doing things like hiking, skiing, surfing, and playing volleyball.
My go-to eco recipe is pressing tofu and frying it up with different veggies over a bowl of sushi rice. It's super easy and quick which is why I love making it on weekdays.
Simone Feferbaum Lam
Educator (Metro Vancouver), EcoCooks Club
I am passionate about healthy cooking and always ready to cook for my family and friends. I love traveling, exploring new places, and enjoying outdoor activities like cycling and hiking. Currently, I am studying Baking and Pastry at VCC and am very happy to be part of EcoCooks, where I can combine my passions for cooking, children, and the environment.
My go to eco recipe is anything with chickpeas! I love the versatility of chickpeas, so after soaking them in water, I cook them up and use them in everything I can! This includes as a salad topping, in my homemade hummus, as falafels, or roasted with spices as a crunchy snack.
Tanya Granger
Marketing Manager (Kelowna), EcoCooks
I grew up in the Republic of South Africa where I lived in communities across the nation, learning how to connect with people of different cultures, and how to be a caretaker of God's creation by caring for animals and the environment. I have passion for Digital Marketing and and Whole Food Plant-Based Nutrition Coaching. I am mission driven and love partnering with life changing non-profit programs and initiatives that help support a well-balanced lifestyle, whilst making a lasting social impact through sustainability and community development. I believe in educating and encouraging nutritional wellness in our youth and empowering a generation of environmentally responsible citizens.
One of my favouite planet-positive recipes is Tofu Ricotta Lasagna! I use layers of gluten-free lasagna sheets, garlic mushrooms, marinara, plant-powered cheese, spinach, herbs and easy home-made tofu ricotta. It's super sustainable and the most delicious comfort food!
Cailey Meuse
Manager, Education Programs (Calgary), EcoCooks School
Growing up, I developed a strong connection to the southern Treaty 7 lands as I explored the mountains, foothills and prairies near Calgary. This love of place led me to complete a B.Sc. in Geography before pursuing a B.Ed and becoming a classroom teacher. Along the way, I have also been a swimming, rock climbing, science-based summer camp leader, and forest and wetland ecosystems field trips educator. Combining my passions and skills, my goal is to empower young leaders by creating authentic experiences that build capacity and understanding around environmental issues.
I love making big batches of this alfredo-type sauce that uses coconut milk, nutritional yeast, garlic and dijon mustard. It sounds like a wierd combo, but it works so well on any pasta. I love using it to make a super easy mac and "cheese". Throw in some veggies of your choice or some pickled beets! Yum!
Ella Kerr
Educator (Metro Vancouver), EcoCooks Club
While growing up in the Okanagan, I developed an early passion for ecology during camping trips with family and friends. This motivated me to move to Vancouver and pursue a B.Sc. in Biology at UBC. During my academic journey, I worked as a nanny and volunteered with several eco-conscious non-profit organizations which ignited my passion for educating and empowering youth, particularly in guiding them toward making environmentally conscious choices to benefit our planet. In my free time, I love baking, exploring Pacific Spirit Park, cuddling my cats and anything creative, such as painting or jewelry making.
My go to eco friendly recipe is a A bean burrito or our lentil taco recipe. I love burritos or tacos because I can use up my leftover veggies as toppings and whatever beans/lentils in my pantry. It's also fast, easy, and eco-friendly, win-win!
Avora Maitland-Collins
Educator (Metro Vancouver), EcoCooks Club
Hey, it’s me Avora! I am currently pursuing a B.Sc. in Global Resource Systems at UBC, with my academic passions surrounding agroecology and environmental education. I am very grateful to have grown up in BC, and love to enjoy the beauty of the outdoors through hiking and cycling. I also love music (I play guitar, violin, and alto saxophone + I sing in a choir and a competitive a cappella group)!
One of my favourite eco recipes has got to be salad rolls. I fill them with cucumber, carrot, orange pepper, avocado, lettuce, fresh herbs, rice noodles, and crispy tofu and dip them in my homemade peanut sauce!
Pamela Murkin
Executive Director (Kelowna), EcoCooks
My passion for the envionment began while I was doing my undergrad at the University of Manitoba in Environmental Science. I've been fortunate to have a wonderful career up to now in non-profits, fundraising, supporting our communities, however I've always been missing a real connection to the planet. Working on EcoCooks has been a dream come true for so many reasons but mostly being proud of creating a real tangible way for youth to help solve the climate crisis!
I love tofu sandwiches. So quick + easy, delicious, kids love them and they are great for kids school lunches too! I add spices like nooch, turmeric, garlic powder, onion powder, salt to extra firm tofu squares and fry. I then put on toasted english muffins, with my families favourite toppings!
Saige Patti
Educator (Metro Vancouver), EcoCooks School
The world of plants and soil fascinated me during university. As I learned about the links between science and society I was inspired to pursue an interdisciplinary BSc in order to examine how food and the environment impact social justice. As an educator I love bringing storytelling into the classroom to inspire curiosity and facilitate question-based learning. A core belief that drives my work is that education is an essential part of creating strong communities that can work together toward practical and accessible solutions to complex issues. As a fan of food and nature, I love cycling, trying new things in the kitchen, learning mending and repair skills to conserve materials, and exploring the multiplicities of sustainability.
Chickpea omelette with mushrooms, veggies, and greens is my go to eco recipe! The omelette batter works well with chickpea flour, ground flax to hold it together, a little baking powder, and spices to taste. Mix with water, pour, and fry!
Jennifer Pont
Educator (Kelowna), EcoCooks Club
Growing up in Nelson gave me gave me access to rugged 'mountain-town' beauty and interesting people who as a common thread, share the love of nature. I came to the Okanagan for my teaching degree and fell in love with a whole new landscape and network of wonderful people. Now there is nothing that could convince me to leave this stunning playground! I love my job as a Facilitator and feel deep satisfaction when I see a change in the way people look at their food.
I regularly make the Easy Peasy Dal from workshop 1, because it's just so... well, quick and easy peasy! My family loves it over cauliflower rice with pickled red onions on top.
Lillijana Rakose
Educator (Metro Vancouver), EcoCooks Club
I'm a science enthusiast with a passion for food, which is why I'm studying to be a dietitian at UBC in Vancouver, situated on the ancestral, unceded traditional territory of the Musqueam People. I enjoy experimenting with plant-based recipes in my kitchen and am dedicated to making education and science-based information accessible and enjoyable. As an educator, I strive to create dynamic learning environments for youth, emphasizing hands-on learning and collaboration. In my free time, I love exploring the outdoors and diving into a good book!
My go-to planet-positive recipe is peanut butter tofu noodles or wraps! The sauce is super simple, ready in under 15 minutes, and packed with flavor. Sometimes, I even enjoy it for breakfast!
Samantha Rogers
Executive Director (Vancouver), EcoCooks
I am a dedicated leader with a robust background in business and a passion for making a positive impact. Combining my formal education and experience in the non-profit sector, I seamlessly integrate good business practices into organizations committed to making a difference for both people and the planet.
Raised in British Columbia, I have a deep appreciation for the natural environment, and I consider environmental respect a fundamental aspect of daily life. During my education, I was honored to receive the Dean's Award for my undergraduate class, and I hold a Master of Environment and Business from the University of Waterloo, which showcases my commitment to excellence and expertise in the field.
My experience in the non-profit sector spans more than a decade and includes work with small and large organizations at both the local and national levels. Since joining Elements in 2019, I have contributed to the organization's strength, resilience, and the expansion of programs that inspire Canadians to take environmental action.
Abdo Souraya
Educator (Metro Vancouver), EcoCooks
I am inspired by the transformative power of unified communities, and believe that all individuals have influence on the food system. I have worked with youth across a number of local non-profit food settings, and feel privileged to get to tap into that yearning for impact that so many young people carry. When not in the classroom, I can be found in the forest listening to the pitter-patter of raindrops against the forest’s myriad surfaces, looking under the duff for fungi, or climbing rocks and trees with friends.
Beans are a great food for the planet and one of the quickest, most delicious and underexplored ways to get your beans in comes from my childhood: Foul Medammes (Lebanese style of course!).
Ally Steele
Educator (Metro Vancouver), EcoCooks Club
It is important to Ally, that in providing environmental and nutritional education, it provides a perfect pair to help aid in global and local food insecurity. Climate change is one of the greatest risks to global malnutrition as many individuals depend on various resources that are directly or indirectly affected. Additionally, providing nutritional education to individuals provides the opportunity to better be able to optimize their diets. Furthermore, Ally enjoys building her repertoire of experiences to gain new insight into the ever-growing field of nutrition and dietetics. Previously, she has had the opportunity to provide peer support for individuals struggling with eating disorders, helping a local dietitian and curating/teaching small nutrition curricula to students in designated Vancouver public schools with UBC Nutrikids. Ally is passionate about encouraging a healthy relationship with food while keeping nutrition education fun and enjoyable!
Zahira Tasabehji
Educator (Metro Vancouver), EcoCooks Club
Hi, I'm Zahira, a life-long learner and believer in the profound impact education can have on our world. I see education not just as a means to acquire knowledge, but as a powerful tool for nurturing the next generation of stewards and change-makers in our communities. In my free time, I spend most of my hours in nature among the forests and mountains soaking in the sunlight and doing activities like hiking, camping, cycling, swimming and rock-climbing.
My go to, plant protein, planet positive meal is a tofu scramble. I love how quick and easy it is to make for breakfast. f I have leftovers I usually throw them in with a bit of rice and veggies and voila I will have an easy fried rice dinner the next day.
Ella Walmsley
Coordinator (Metro Vancouver), EcoCooks
I'm Ella, hailing from Tamaki Makaurau/Auckland, Aotearoa/New Zealand, where I spent a lot of time at the beach or in the water. I have achieved a BSc in Environmental Science and during my degree discovered I love teaching. I've been an educator in freshwater and marine spaces for work and in zero waste and youth spaces as a volunteer. I can be found admiring rivers and mosses in my own time either by foot or bike
Stir fry of some sort is one of my favourite planet positive recipes. It's great for throwing in whatever I've got in the fridge and there are so many sauce options. Adding a garnish makes me feel like a chef.
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Anna Webster
Educator (Kelowna), EcoCooks Club
From a young age, I was encouraged to experiment in the kitchen. Through cooking and baking, I learned how creativity and fun could play an integral part in enjoying a meal. My love of food was further nurtured during my time working at a culinary school, where I was introduced to a variety of diverse cuisines that sparked my interest in plant-based nutrition.
I completed a degree at the University of Winnipeg in Peace and Conflict Resolution Studies and Psychology. I've facilitated programs for children, youth, adults, and families in various work and volunteer settings, with a specific passion for helping vulnerable populations and communities.
I have lived in the Okanagan for over a decade, and I enjoy swimming, running, cooking, baking, making fresh pasta, and playing the piano. I love spending time with my friends, husband, and my two wonderful sons.
Educator (Calgary)EcoCooks School & Community
Having grown up on a grain farm in the beautiful Alberta badlands, I developed a lifelong reverence towards nature, a sense of duty to protect and steward the environment, and a motivation to build and advocate for sustainable food systems. This led me to pursue a BSc in environmental engineering and subsequent work in environmental remediation. Through additional roles as a yoga instructor and a historical site tour guide, I developed a love for storytelling and leading others in engaging and memorable learning experiences, which supports my current work as an Educator.
I strongly believe in the ability to connect to loved ones, communities, and social issues through food, and I am thrilled to be able to support young people in building skills and knowledge to foster that connection in their own lives through the EcoCooks program. Outside of the classroom, you can find me cuddling with my cats, making a mess in the kitchen, or hammocking in a nearby park.