Locavore News — Ontario

 

The Future of Food — TEDx Hart House

Last night Ontario Culinary Tourism Alliance had the great privilege of attending the first TEDx Hart House Talk, The Future of Food. The intimate event, which took place at Hart House’s theatre, brought together 100 people interested in learning more about the ways in which food connect our environment, community, economy and terroir. Five experts – Dan Donovan, Jason Qu, Lauren Baker, Jeffrey Crump and Bettina Schormann – shared the views and vision on our burgeoning food systems, the challenges that local food distribution faces, and the positive affects sharing food and food stories can have on all peoples. Ontario Culinary Tourism Alliance post

 

Iron Chef Uptown: A Certified Mega Success

Well what a success Iron Chef Uptown 2.0 was. Some (me) might even call it a Mega Success! A weekly event held at the restaurant Wednesday nights pitting local chefs against each other in a no holds barred kitchen battle featuring a different local farm each week. We drew out such restaurants as Wildcraft, The Culinary Studio, Blackshop, Puddycomb House and Whole-lot-a-Gelata to name a few, and on any given night these chefs packed the room with fanatic fans! Actually attendance grew to such large numbers we had to employ a door man for the last couple nights, turning away as many as 30 people on the night of the finals. As much as it pained me to turn away supporters of the local food… Chef Nick Benninger blog on Local dish, Foodlink Waterloo Region.

 

Using Social Media to Help Grow Your Business : Tweeting From the Farmhouse

Trevor Herrle-Braun (@Herrles Market) is not a big believer in marketing. Neither is his family. “It’s not something that we had ever used,” says Herrle-Braun, of Herrles County Farm Market in St. Agatha, Ont. “We don’t advertise as a rule in our family. We prefer word of mouth.” But when Herrle-Braun stumbled upon Twitter in March of this year, the speed and ease of communicating in 140-character chunks caught his eye. “With our business, time is of the essence,” he says. “If I can throw out a quick little blurb it works.” Today, with over 700 followers, the Herrle’s Farm Twitter feed is capturing a wide audience by sharing authentic stories from the field and the farmhouse. Ontario Culinary Tourism Alliance post

 

Jamie Oliver meets culinary crusaders

Jamie Oliver brought his food revolution to town last week and left Toronto a fan of Nick Saul’s crew at The Stop Community Food Centre. Twenty kids from The Stop’s after-school program gathered at the Green Barn on Friday to meet the chef-turned-food advocate. Clad in immaculate white aprons and deftly handling knives, the children — aged 8 to 13 — split into five groups and prepped pancakes with tropical yogurt, chopped salad, fruit salad and chicken nuggets with honey-mustard dipping sauce under the watchful eye of Andrea Maldonado and her volunteers. Toronto Star story.

 

FoodNet Ontario promotes local food

FoodNet Ontario is province-wide network of organizations and individuals committed to achieving community food security and creating sustainable local food systems. Lorna McCue, executive director of the Ontario Healthy Communities Coalition and chair of FoodNet Ontario, said the organization was formed in 2007 out a collaboration of the Ontario Healthy Communities Coalition, Ontario Public Health Association, FoodShare Toronto and the London Community Resources Centre, all working together to achieve a food-secure Ontario. Today’s Farmer story.

 

Niagara Cooks, a seasonal attitude

The second Niagara Cooks, a seasonal attitude cookbook picks up where the first cookbook Niagara Cooks, from farm to table left off. 96 new seasonally inspired recipes with Niagara wine pairings, almost 100 new grower stories and full colour photography with each recipe. Details.

 

Taking Action on the Built Environment: Building Healthy Public Policy – Proceedings Report

In September 2010, the Ontario Public Health Association (OHPA) hosted a discussion forum entitled  “Taking Action on the Built Environment: Building Healthy Public Policy.” The purpose of the forum was to provide an opportunity for public health and other professionals working on the built environment to discuss how to shape and advance policies in order to create healthier, more equitable, and more sustainable communities. Nearly 300 participants attended the think tank sessions. This included a session on Building Access to Healthy Food. Report.

 

CFFO Pres Says Farmers Should Tap Consumer Goodwill

Christian Farmers’ Federation President Henry Stevens says agriculture needs to tap into the goodwill that consumers, in general, have for farmers. Stevens says farmers have to build on that goodwill and convince consumers to speak for the industry through their shopping choices and demands. CFFO commentary posted on Blackburn Agri-Media.

 

Bringing Local Foods to the Table

More local food will soon be available in the cafeterias of hospitals, schools and other public institutions. The Broader Public Sector Investment Fund will help connect farmers, food processors, and distributors with schools, hospitals, and municipalities to increase the amount of Ontario food purchased by the broader public sector. This will help support Ontario farmers and the agri-food industry. Broader Public Sector Investment Fund post.

 

LEAF Certifies Cowbell as First Eco-Friendly Restaurant in Toronto

Leaders in Environmentally Accountable Foodservice, (LEAF), a third-party certification program for restaurants and foodservice facilities that meet and adhere to strict environmental criteria, today announced the certification of its first green restaurant in Toronto- Cowbell, a progressive restaurant recognized for its ongoing commitment to reducing the environmental impact of its operations. MSNBC story.

 

AND IF YOU HAVE TIME

Photos from cowbell butchery demonstration

This week I had the chance to attend one of Mark Cutrara’s butchery demonstrations at Cowbell Restaurant. Over the course of two hours Cutrara carefully broke down a whole deer. He also chatted about the restaurant’s recent LEAF eco-certification, his nose-to-tail concept, and offered up some wonderful made-in-house charcuterie to sample. We’ve added the photos of the extensive demonstration to our Flickr account. Please note that, to some, these images may be of a graphic nature, as they do depict butchery of a deer carcass. Images.

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