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!
Laura Bamsey
Manager (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
I'm 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 (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
Executive Director (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 (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 (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 (Halifax), 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 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 EcoRecipes 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!
Cate Inver
Bilingual Educator (Vancouver), EcoCooks School
Cate grew up in a planet-saving home with her activist single mom, forming early memories of caring for their space and their shared home—Planet Earth. Summers spent on Cape Breton Island (Unama’ki in the Mi’kmaw language) deepened her lifelong connection to the Maritimes, the ocean, and the grounding feeling of being near water. Today, she lives on the unceded territories of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) Nations with her husband and their baby, who are her whole world. Alongside family walks on the seawall and cozy evenings watching a favourite show, Cate is completing a PhD in Gender, Race, Sexuality, and Social Justice, exploring how teachers can nurture deeper work toward Indigenous justice in public education. She loves imagining the interconnected ways our society could transform into a more balanced, liberating, and joyful world.
In the kitchen, Cate’s go-to EcoRecipe is a comforting sheet-pan dinner of roasted vegetables and chickpeas seasoned with Moroccan spices—especially cumin, her favourite. Served with pita, hummus, and tahini dressing, it’s a meal she returns to every couple of weeks. Her favourite planet-saving practice is to start sustainable habits in community: inviting friends to join in, connecting with groups, and learning together. For Cate, doing good for the planet is not only more impactful when shared—it’s also more fun.
Tash Karcz
Fund Development Coordinator (Calgary), EcoCooks School
Hi there, I’m Tash! For nearly the past decade, I’ve worked in youth based not-for-profits building outdoor programming, primarily orchestrating day hikes, overnight backpacking trips and survival skills programs that get young people outside, staying curious and dipping their toes into experiential learning. As both a wilderness first responder and a trained hiking guide, I’ve spent a great deal of my time on trail, both professionally and personally, and feel most at home meandering down a path, sleeping under the stars and out of cell service. When I’m not outside, you can usually find me curled up with my puppy, reading a good book and sipping my daily iced coffee!
My biggest go-to EcoRecipe is probably tofu-based shawarma! The marinade is comprised of a ton of warm spices, and it's easy to throw together with whatever veggies you have on hand.
Avora Maitland-Collins
Educator (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 EcoRcipes 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!
Cailey Meuse
Executive Director (Calgary), EcoCooks School
*Currently on maternity leave
Growing up in Calgary, I developed a strong connection to the land and outdoors as I explored the nearby mountains, foothills and prairies with my friends and family on the traditional territories of the Treaty 7 people of Southern Alberta and Métis Nation, Region 3.
This connection to place is what led me to complete a B.Sc. in Geography before pursuing a B.Ed. Combining my passions and skills, my goal has been to empower young leaders by creating authentic experiences that build capacity and understanding, especially around environmental issues. I have been an educator in many settings: swimming, rock climbing, science-based summer camps, forest and wetland ecosystems field trips, and more recently as an elementary school teacher in Cochrane. When I am not in the classroom, I can be found cuddled up with my cat, cooking a new recipe, doing a puzzle, or soaking up some sunshine outside.
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!
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 (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.
Abdo Souraya
Educator (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!).
Arden Turnbull
Bilingual Educator (Calgary), EcoCooks School
Arden has always been passionate about growing gardens of all shapes and sizes, embracing the challenges and surprises of Calgary’s unique soil. Working with the land has taught her patience, resilience, and a deep sense of environmental stewardship—values she loves sharing with youth. After decades of teaching in the public school system, she’s excited to begin a new chapter with EcoCooks, helping school communities nurture meaningful connections to the environment and the food they grow.
At home, Arden’s favourite EcoRecipe is a vibrant Tuscan Kale Salad, often made with kale picked straight from her garden. The garlicky, lemony dressing paired with nutritional yeast, breadcrumbs, and hemp hearts makes it a family staple—especially in the summertime when she prepares it weekly. She also incorporates her favourite planet-saving habit into daily life by composting kitchen scraps to reduce waste and create rich soil for her garden. Fruit and veggie peels, coffee grounds, tea bags, and paper napkins all go into a backyard bin that transforms into nourishing compost by spring. For Arden, these routines—growing, cooking, composting—are all part of living in rhythm with the land and helping youth discover those connections for themselves.
Ella Walmsley
Program Manager (Vancouver), EcoCooks
Tēnā koutou katoa. Ko tēnai taku mihi ki ngā tāngata whenua o te rohe nei. Nō reira, tēnā tātau katoa.
Hailing from Tamaki Makaurau/Auckland, Aotearoa/New Zealand, I spent my childhood around the coastline which created a lasting connection to the world around me.
I achieved a B.Sc. in Environmental Science and Applied Conservation. During my degree I volunteered with a local waste wise community group, gaining knowledge in community organising and zero waste practices. Following my studies, I worked as an educator in the freshwater and marine spaces where, for several years, I engaged with a variety of people to tackle environmental issues head on. Leading zero waste programs and building community connections with Elements has set me up well for my role as a Program Manager.
Alongside my work, I have been part of Forest & Bird Youth and have coached mountain biking. Working with enthusiastic environmental and outdoor individuals who inspire and support their peers has filled my cup. I can often be found in a forest, mountain biking, poking around in a river or hiking up a mountain.
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!
Christina Watkinson
Educator (Kelowna), EcoCooks Club
I became passionate about plant-powered cooking about 8 years ago after discovering just how delicious, colourful and eco-friendly it is! I’ve enjoyed sharing this passion with family and friends and expanding my go to recipes with all the amazing EcoCooks dishes, after joining the volunteer team about 4 years ago. An absolute favourite is the Squashtastic soup!
It is exciting to continue to be part of this wonderful team and their commitment to taking action on climate change and empowering youth to do the same.
When I am not enjoying a planet-positive meal, I enjoy spending time with my family, hiking with my dog and playing pickle ball or snow skiing, depending on the season :)
My go to EcoTip, I LOVE to have chickpeas on hand. When time is tight, its easy to whip up a delicious hummus or chickpea ‘tuna’ to serve with toast, crackers or veggie sticks!
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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.
I love "meal" salads. I make a variety of different types, but the key to a delicious meal salad is to add a mixture of textures and flavours. I like to use a bunch of fresh veggies and herbs and combine them with any leftovers I have around such as pasta, quinoa/grains, beans or pickled/roasted vegetables.I almost always put in something crunchy such as toasted nuts or seeds, roasted chickpeas or broken up nachos for a taco salad! Homemade salad dressings and sauces are so easy to make and will take these salads to the next level (highly recommend). These meals are so simple to make, while also being a great way to cut down on food waste!