Top 10 food trends of 2011: From vegetable ash to drinkable snacks
Could artisanal cheese be the new charcuterie? Sea buckthorn the new acacia berry? Drinkable snacks the new vitamin water? Chefs and industry experts are betting on it, predicting they’ll become some of this year’s hottest food trends. Here’s a taste of what – and how – you might be eating in 2011. Globe and Mail story.
Has eating local become annoying?
Eating local – the defining food trend of the past 10 years (at least) – has outlasted molecular gastronomy, molten chocolate cake and the whole low carb thing. But is the local movement showing its age? Are we sick of 100-mile types and $6 quarts of righteous, low-carbon-footprint green beans that are tough as old oak? Has eating local, in short, become annoying? Globe and Mail story.
Chris’s Urban Agriculture Projects
Welcome to my little blog about urban agriculture and urban farming. Actually, this blog is not so much about urban agriculture in general, but different projects I am working on related to urban agriculture here in Vancouver, BC. Currently, I am working on two major projects (the others have been shelved for now): urban sunflower sprout production; and urban farming entrepreneurship research. Chris Thoreau’s blog.
One of the biggest barriers to growing food in the city is access to land – despite the fact that many yards, lawns, and backyards have plenty of room to spare. Sharing Backyards links people with unused yard space with those looking for a place to grow food. If you have a garden and want to share it with someone, or if you are looking for a space to garden, Sharing Backyards is for you. Have questions? Please read our Frequently Asked Questions before emailing for support. Website.
Food System Futures: system transformations and constructed marginalities
Terry Marsden of the Sustainable Places Research Institute and School of City and Regional Planning, University of Cardiff, Wales spoke at the Sustainable Local Food Systems in Europe and the Americas: Lessons for Policy and Practice conference in Ottawa on March 3. He highlighted the issues facing society; peak oil, water shortages, competition for land, loss of biodiversity, loss of topsoil, green house gases and the huge waste of food. He calls for a transition into an ecologically based economy, with water and waste minimization, and low carbon use. Prof. Marsden describes the current agricultural system as being in crisis with the introduction of genetically modified organisms, and a growing divide between urban and rural. He calls for a transition or re-grounding to a new, more locally based system. Harvest Hastings story.
Canadian Chef Wins Cordon d’ Or – Gold Ribbon International Culinary Academy Award
Chef Suman, a Chef for the 2010 Vancouver Winter Olympics, has won the Cordon d’ Or – Gold Ribbon International Culinary Academy Award and the Gourmand World Cookbook Award for his first book “From Pemmican To Poutine: A Journey Through Canada’s Culinary History”. A Unique Cookbook about Canadian Cuisine and its history –From Pemmican To Poutine: A Journey Through Canada’s Culinary History – is creating history globally. This picturesque creation by our very own Canadian Chef, Chef Suman Roy (www.chefsuman.com) has recently won the award “Best Culinary History Book” in Canada at the Gourmand World Cookbook Awards in Paris (Fourth Best in the World, giving the status of “Best in The World”). Chef Suman will be accepting his award for the Le Cordon D’or Gold Ribbon Awards in Florida on Sunday 15 May, 2011. The Key Publishing House news release.
Rural economies face decline: economist
The shrinking of New Brunswick’s small towns and villages is draining the province’s rural economy, a Université de Moncton economist says. And that economic drain is in turn accelerating the population decline, says Pierre-Marcel Desjardins. Simply put, the exodus of New Brunswickers from rural areas presents a “chicken-and-egg” situation: “The population is declining because the economy is declining, and the economy is declining because the population is declining,” said Desjardins in an interview on Monday. New Brunswick Business Journal story.
Farmland tax plan needs more fertilizer
Saltair Director Mel Dorey’s farmland taxation brainchild needs a little more fertilization before it takes root with his peers at the Cowichan Valley Regional District board table. Dorey’s plan to use higher taxation rates to ultimately penalize farmland owners not intending to farm their land, was sent to a sub-committee Wednesday for further discussion. Cowichan News Leader Pictorial story.
At the eastern edge of the Annapolis Valley, there are a handful of long, narrow strip farms. They’re nestled right in between the town of Wolfville, Nova Scotia and the hamlet of Greenwich. As Wolfville has grown, it has been creeping ever closer to the edge of those farms. And now, the owners of five of them have applied to have their land rezoned to allow for development. But many of the people who live in the area don’t want that to happen. And they have formed a lobby group called No Farms, No Food. It’s the kind of debate that is raging all across Canada. And in each case, the outcome will have a powerful impact on the future of the communities involved. The Municipality of Nova Scotia County has held two public meetings on the issue. And the community is deeply divided. CBC Radio, The Current podcast.
Ag land rezoning request prompts provincial review
A rezoning request for agriculture land in Nova Scotia’s Annapolis Valley has been turned down by the provincial government. The rezoning of the 153 hectares between Greenwich and Wolfville area was for a provincial ministerial review. The rezoning was a plan The rezoning was a plan to convert agricultural land to residential and commercial. The application was rejected by Service Nova Scotia and Municipal Relations Minister John MacDonell because the Municipality of the County of Kings did not demonstrate the need for the additional land. FCC Express story.
AND IF YOU HAVE TIME
Top 10 snacks on Canadian menus
A look at the Top 10 snacks in Canadian restaurants, based on data from Technomic’s MenuMonitor database, illustrates the wide variety of snacking preferences among Canadians. Baked goods top the list, with 827 offerings on 211 Canadian chain and independent restaurant menus. Prominent among them are cookies, tarts and brownies—all small, single-serving, portable foods that satisfy a sweet tooth. Details.