Local producers in British Columbia have a new way to market their meat directly to chefs in the province. The BC Association of Abattoirs has created an online ordering tool. The BC Beef Network connects provincial chefs directly with local producers and processors of certified BC beef. Blackburn News story.
Aboriginal cooking, the original local food movement, goes modern with French techniques, game charcuterie
Andrew George Jr., a member of the Wet’suwet’en Nation, grew up with five siblings in Telkwa, B.C., in a home with no indoor plumbing or running water. They harvested trout and salmon in spring and summer, hunted moose, rabbit and deer in autumn, and ice fished in winter, he recalls in the introduction to Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine “Aboriginal cooking is rustic, simple, and very good,” the Vancouver-based chef said in an interview. Traditionally, it was “boiled, fried or baked,” but its landscape has changed in recent years. National Post story.
High School Food Immersion Semester
The Full Cycle Food Program offered at Crawford Bay School is for grade 10-12 students from all over BC, Canada or the world. Students will spend a whole semester learning to grow food; cook that food; work with community members on food related topics; visit local farms, food processors and food-related organizations; go on outdoor adventures; learn and use local medicinal plants; and connect their learning with what’s happening globally food-wise (think food activitists!!). Good Work post.
Reframing the Local Food Dilemma – A Global Perspective
Our farmers are also subjected to a toxic cycle of cheap food at the expense of local economic development. The majority of food in grocery stores comes from fewer than a hundred companies. There is an illusion of abundant choice, but when we track our purchases back to who we are giving our money to, that choice diminishes. Can’t we develop a way for consumers to have access to the full context of their food? Sigeneration (Social Innovation Generation) post by Meghan Dear.
Celebrate Earth Day: Make it count
A great way to start making more sustainable food choices is by making changes to our diet and eating habits. Shifting demand to more sustainable and local options encourages practices that are ethical and take into consideration environmental consequences. Many of us may take access to sustainable, local food for granted. More and more Canadians are having difficulty finding sources of quality, affordable foods. Downtown grocery stores are being replaced by big box stores in the suburbs. Local farmers are having a harder time bringing their crops to markets. These conditions create food deserts. National Union of Public and General Employees post.
Keep Canning Canada: Bernardin Ltd. Signs Chef Anna Olson
Canadian mason jar company, Bernardin Ltd. has signed Chef Anna Olson as its celebrity spokesperson. The partnership comes from Bernardin’s desire to keep the art of canning and pickling top-of-mind among Canadians who have been active enthusiasts since 1881. Chef Olson, who describes herself as an avid canner, supports Bernardin’s initiative and intends to bring fresh new inspiration and modern day twists to the craft sharing tips and tricks along the way. Digital Journal story.
Food manufacturers’ contribution poorly recognized
Canada’s food-manufacturing industry shouldn’t be lumped in with agriculture when it comes to this country’s food policy development, a newly released study from the Ivey Business School says. It’s the second-largest manufacturing sector, the leading employer and through the recent recession “proved to be remarkably resilient in both revenue and employment compared to other manufacturing industries,” notes the report by David Sparling and Erin Cheney. Manitoba Co-operator story.
Canadian food manufacturing industry slow to recover from recession says report
Recent analysis from the George Morris Centre indicates that the recovery pace of Canada’s food manufacturing industry is much slower than the country’s manufacturing sector as a whole. During the five years after the recession, from 2009 to 2013, the sales of the overall manufacturing sector grew by a compound annual rate of five per cent compared to just two per cent for food manufacturing, says the analysis, issued by Kevin Grier, the Guelph agriculture and agri-food think tank’s senior market analyst. Better Farming story.
Boost to sustainable farming in Canada
‘Today’s renewed commitment to sustainable aquaculture growth is an important recognition of that fact. We believe a sustainable and responsible industry is in the best interest of seafood farmers, the Canadian economy, and Canadian consumers.’ The $54 million commitment, announced a few days ago, will help address the industry’s challenges to future growth by streamlining regulations, improving regulatory management, increasing scientific knowledge and science-based decision-making, and ensuring transparency through enhanced public reporting. Fish Update post.
How the sharing economy took off
Then the light bulb went off. Maybe there would be virtue in offering a service where people could borrow or share for a time — for a modest annual fee — kitchen appliances they might not have the space to store, the money to buy or the need to possess full-time on their own. CBC News story.
AND IF YOU HAVE TIME
Bees Capable of Learning Feats with Tasty Prize in Sight
The researchers presented bees with a series of artificial flowers that required ever-more challenging strategies, such as moving objects aside or upwards, to gain a sugar syrup reward. When inexperienced bees encountered the most complex flower first, they were unable to access the syrup reward and stopped trying. Bees allowed to progress through increasingly complex flowers were able to navigate the most difficult ones. University of Guelph post.