Locavore News — Canada


Ten Ingredients for a Healthy Local Food Economy

Dhalwala, cookbook author and co-owner of Vij’s restaurant, was one of four local food experts who took part in the panel discussion at the Museum of Vancouver. The question put to them: How do we cook up a recipe for local, sustainable food success? Moderator David Beers asked each panelist to bring their own specific ingredients for local food success, and afterwards, invited audience members to throw their morsels in the pot. Here’s the recipe they came up with. The Tyee article.


Backyard farming fight has high stakes countrywide

The shutdown of a rural farm on residential property in Lantzville has sent ripples through the urban farming network across the country. Bylaw officers ordered Dirk Becker and Nicole Shaw to stop growing food on their Fernmar Road farm because it violated home-business regulations that do not include agriculture. Lantzville politicians say they want to grant Becker and Shaw a temporary-use permit while they consult the community about zoning regulations and urban farming. Nanaimo Daily News story.


Your local shopping guide for the big meal

If you’re new to the locavore movement, you may need some help getting started. Here are a few suggestions. Offer your guests cheeses from Sylvan Star Cheese near Sylvan Lake; buy the cheese at the Calgary Farmers’ market, Janice Beaton Fine Cheese, Planet Organic and Sunterra Market and Sunnyside Market. Calgary Herald story.


Three Year Study Explores Trends in Local Food

The Nova Scotia Federation of Agriculture and Ecology Action Centre, with members of Canadian Association for Food Studies has released a three-year study exploring the impacts and opportunities in local food and where consumer support for local food is heading. Some of the findings include: Food in Nova Scotia is traveling close to 8,000 km on average from farm to plate, including the delivery of inputs to the farm needed to grow the food; at most 13% of Nova Scotia food dollars spent in the province go back to Nova Scotia farms. Unfortunately, this percentage has dropped by 4% in the last 11 years. Report .


Enjoying the forest’s bounty in comfort

They met over mushrooms and opened a country restaurant that is the magical mystery tour of Quebec’s culinary scene. Nancy Hinton, an accomplished chef, and François Brouillard, a master forager of wild mushrooms and herbs, operate Á la Table des Jardins Sauvages, an epicurean experience about an hour northeast of Montreal. They call it cuisine forestière, cuisine of the forest, a fusion of her disciplined, contemporary style and his rare, earthy ingredients that grow wild on his property and in swamps and woods. Montreal Gazette story.


For The Love of Lamb

Seven years ago, she traded an oilpatch job in downtown Calgary for a life in rural Alberta. She and her spouse, Craig Jessop, an electrician, bought a farm near Didsbury, north of the city. They named it Big Sky Farms, and they made a plan to raise lamb to sell to the province’s regional food fans. “Business is booming. Every year we’ve just been growing and growing. I think that’s because people want to know where their food is coming from. They’re trying to buy local.” Calgary Herald story.


Alberta Agriculture’s Food and Health Website Launched

The Food and Health Team of Alberta Agriculture has launched a new website. The website connects food and agriculture to health in response to increasing consumer demand for healthier and more locally grown / produced food and food products. Developing, growing and producing more healthy foods and food products will benefit Alberta’s research, agricultural and food production sectors and diversifying our economy. Easier access to affordable healthier foods and healthier eating are essential components of improving the overall health of Albertans and containing healthy system costs. Website.


Food Policy Encounters of a Third Kind

Whenever a conversation turns to global warming and the environment, someone is bound to bring up the need for sustainability, at which point someone will inevitably talk up the need for innovation. Everyone will invariably nod agreement, not because they always know which innovation will do the trick, but because they assume that innovation refers to technology or know-how that someone else will invent to solve some other person’s environmental abuse problem – not something different or innovative they will change in themselves, the way they live, or the everyday institutions they come in contact with. I want to turn such conversations in a different direction. Chapter 10 by Wayne Roberts of the book, Imagining Sustainable Food Systems.


Sustainable Local Food Certificate

Winter Semester, 2011 @ St. Lawrence College. Are you interested in learning about local, sustainable food? Understanding the global food system? Conducting community research in your region? Engaging with students from across the country? You can do it all, from the comfort of your own home. Registration opens Monday December 6th. Check out our exciting online course selection for winter 2011.


The Perils of Processed Food with Ellen Desjardins, Public Health Nutritionist

We have access to many highly processed food choices. What effect is all of this convenience having on our health? Discover the latest findings about the main ingredients in these foods, as well as some home-made alternatives. Tuesday, November 30, 2010 at 6:30 pm. Kitchener Public Library Forest Heights Branch, 251 Fischer-Hallman Road, Kitchener. For more information, see www.wrfoodsystem.ca.



Why Canadian agriculture is no longer a world leader

Canadians have always had a fondness for farmers and a cherished the notion that this country is a global food superpower. The reality is much different. Far from leading the world in agriculture, Canada is falling behind on many fronts. Are government, industry and farm-owners doing enough to craft a food strategy that puts Canada on the right path? On Tuesday November 23 at 12 p.m. ET we held a live discussion on this issue with David Sparling, Ph.D., a professor of agri-food innovation and regulation with the Ivey School of Business at the University of Western Ontario. Also joining in Ron Bonnett President of the Canadian Federation of Agriculture. Globe and Mail text of live chat.


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