By Mike Renzella
The Haldimand Press
CALEDONA—Recipients of the Caledonia Food Bank are in for a tasty treat, as local resident Rabiya Azeez has been working tirelessly with the help of family to create 100 bowls of chilli a week to donate.
The donation is part of Azeez’s initiative, Rabi’s Grand Kitchen (RGK), a program designed by Azeez that will incorporate in-person cooking lessons with charitable endeavours.
“The idea for RGK came from my 20-plus years of volunteering in many public sectors and helping people with disadvantages,” explained Azeez. “During many of the volunteer events, my food was well appreciated and enjoyed by all. I thought of interconnecting food and its economic viability using local produce and local labour and eventually helping people get empowered financially. The skills they learn at RGK can be transferred to job opportunities in a community hub setting with marketable products.”
Due to the pandemic, Azeez has not yet been able to host in-person classes, with the first round of face-to-face sessions now scheduled for July: “I came up with the alternative of online live cooking classes during this time to make the community active, engaged, and connected. The online version was especially successful during the holiday season, when people could have the entertainment of socializing, learning something new, having office parties, and family get-togethers in an innovative way. They welcomed the change with fun, laughter, music, and good food in the end.”
CALEDONIA—A look at Azeez’s chilli, made using a blend of locally sourced vegetables and beef, combined with a selection of spices imported from India to create a signature flavour.
As for the chilli donation project, Azeez has been preparing the dish all month long at the Riverside Exhibition Centre in Caledonia, along with the help of her family. Once in-class sessions begin, they will be held there as well. She chose the Caledonia Food Bank as the recipient for her charitable work due to some personal history associated with the organization.
“I used to conduct in-person cooking classes in their community support centre. I have fond memories there with great friend-
ships I made when my family moved to Caledonia. We used to have a good time with food and many activities in a very welcoming atmosphere, so when my project started, I had none other than them in my mind.”
To keep with the local theme, Azeez has sourced nearly all the ingredients in her unique chilli recipe locally, with one exception: “My ingredients are mostly local produce and some spices I got from India. My food is a blend of east and west fusion cooking. That way people are experiencing innovative tastes and healthy food from our local produce. This can boost the local economy in a considerable way and can pave the way for community belonging and openness among us.”
Those interested in taking part in Azeez’s various classes can visit rabisgroup.com. They can sign up for classes on the site, or by emailing rabiyamt@yahoo.com. Keep an eye open for any upcoming local events, camps, or seasonal activities, as you never know where Azeez and her delicious food might turn up next.
