Meal with a Story

A fusion dish crafted from travels, leftovers, and whatever the fridge had to offer.

When I have a meal that includes a story, I enjoy it so much more.

Linguine and Seasoning — A Taste of Orvieto

This pasta came from a small shop in Orvieto, Italy — a peaceful mountaintop town we visited with our interns while tracing the footsteps of Paul through Philippi, Lydia, Thessaloniki, Berea, Athens, Corinth, and Rome. Orvieto was a one-day pause in that pilgrimage — serene and steeped in history, with cobblestone alleys and stories around every corner. Each bite of this linguine carries that memory — a taste of Orvieto, seasoned with the beauty of that faith-filled journey.

The Chicken — A Meal with Our Son

The chicken came from a recent meal we shared with our adult son, Brandon. It was a gift, originally given to Candace by a Hutterite friend in Manitoba. Candace experienced deep compassion, warmth, and hospitality while visiting their colony — the kind of welcome that reflects the best of Anabaptist community. That same chicken was then grilled and shared with Brandon in a quiet family moment between mother, father, and son. Now, repurposed into this dish, it became more than protein — it became a memory.

Gordo’s Greek Sauce — A Chance Meeting

We stumbled across Gordo’s Greek Sauce while walking through a mall in Edmonton. Candace spotted a small stand selling butter tarts, lemonade, and more. It turned out to be Duane Mertin from Pearson’s Berry Farm. As we chatted about the Youth Farm Corn Maze, Duane told us the Edmonton Corn Maze carries his products, a new relationship was born. Duane gifted us some sauces, and the Greek one was perfect for this dish. A chance meeting, now part of the flavor story.

The Chives — From Our Pandemic Garden

The chives came from our garden, first planted in 2020 during those strange early months of the pandemic. Every spring since, they are among the first to reappear, adding green life and fresh flavor. In this meal, they brought a splash of color and a touch of home.

And the Final Touch — Lime and Legacy

Drizzled with olive oil from Italy, seasoned with sea salt and pepper, and finished with a wedge of fresh lime, a nod to the Mexico Impact trip we just returned from.

The lime doesn’t just brighten the flavor; it reminds us of faces, places, and the reason we do what we do. Check out the recipe below!

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This meal wasn’t just about food — it was about story, memory, and mission.

From a quiet dinner with our son to the streets of Orvieto, from chives in our garden to a lime that reminded us of Mexico, every ingredient carried meaning. In the same way, every part of our ministry at Youth Farm Bible Camp is layered with stories — stories of campers encountering Christ, families gathering at the corn maze, young adults being discipled, and lives being changed through horses, canoes, retreats, and the Tabernacle of Moses.

If this story moved you, consider supporting the ministry that makes moments like this possible.

Visit www.yfbc.ca to donate.

You can also learn more about our internship program at www.3einternship.com, where young adults help lead projects like our recent work in Nicaragua and experience trips like our journey through Mexico.

Thank you for being part of the story.

Linguine of Memory (Serves 3)

A fusion dish crafted from travels, leftovers, and whatever the fridge had to offer.

Ingredients:

• 250g Italian linguine
• 1.5 cups grilled chicken, marinated in Gordo’s Greek Souvlaki Sauce
• 1.5 yellow roasted bell peppers, chopped
• 1/4 cup of Feta cheese
• ⅓ cup fresh chives, chopped
• 1 Tbsp Italian spice blend
• 1–2 tsp crushed red pepper flakes (to taste)
• 2–3 wedges fresh lime (for serving)
• Olive oil, salt, and pepper to taste

Instructions:

1. Cook the linguine in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat a drizzle of olive oil over medium heat.
3. Add the chicken and roasted peppers, warming them through. Stir in the Italian spice blend and Feta to let the flavors bloom.
4. Toss in the cooked linguine, adding a splash of pasta water if needed.
5. Stir in the chives, red pepper flakes, and adjust seasoning with salt and pepper.
6. Plate and serve with fresh lime wedges — a squeeze brings brightness and a nod to Mexico.

Notes:

• Every element tells a story:
• Italy in the pasta and spice.
• Saskatchewan garden in the chives.
• Greece in the marinade.
• Mexico in the lime.
• Family in the chicken from a shared meal.