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People and programs 10/29/2021

Moez Kassam and Marissa Kassam want to make sure that all Canadian families have good food on the table. With 1 in 7 Canadians experiencing food insecurity during the pandemic, this is more important than ever. 

Moez and Marissa understand that access to food is an essential part of creating a better future for all Canadians — which is why they feel so passionate about the work of Community Food Centres Canada.

“A functioning society is a society that ensures food security for everyone, and that’s exactly the work that Community Food Centres Canada is doing,” Moez said. “CFCC is making Canada a better place to live for all of us — one community connection at a time. And they have shown they are capable of carrying out this work, even in the most difficult of circumstances.”

The Moez & Marissa Kassam Foundation, which was formed in 2016 to promote the vision of a more equitable society, shares many of CFCC’s values.

Moez and Marissa understand that healthy, nutritious food does more than just sustain people — it empowers them and their communities, increasing engagement on the issues that matter most. 

The Foundation recently became a matching sponsor of CFCC’s The Big Social, a national event that raises money for food programs in low-income communities, and Moez and Marissa hope their support for The Big Social takes CFCC to the next level. 

“This event reflects the core of CFCC’s mission, which is to make life better for Canadians,” Moez said. “During the month of October, a time when we enjoy sharing good food with friends and loved ones, I can’t think of a better way to ensure our neighbors have access to good food.”

In the spirit of generosity and connection, here’s one of Moez’s favorite recipes to inspire others to celebrate the meaning of food in their own lives while helping to make good food accessible for all. 


The recipe for Mildred’s famous blueberry pancakes can be found on the TasteToronto website.

Moez likes to make these buttermilk pancakes at home for his family, but replacing the blueberry topping with diced strawberries and homemade strawberry syrup.

Here’s his simple recipe for Homemade Strawberry Syrup:


  • ½ cup honey
  • 2 cups diced strawberries
  • Water: 1 cup and 2 tablespoons
  • 1 tablespoon cornstarch


  • Combine the cornstarch and 2 tablespoons of water in a small bowl. Set aside.
  • Using a medium saucepan, bring the honey, diced strawberries and the rest of the water to a boil. Stir occasionally. Reduce heat, simmer for 8 minutes, then add the water/cornstarch mixture. Blend well. As the sauce thickens, the strawberries should start dissolving into the mixture. Turn off heat and allow to cool. 
  • You can store the syrup in your fridge for as long as a month. You can heat it up or serve at room temperature, as preferred.
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