Local Food News — Ontario

Non-profit Agriculture and Food Hub in the Rouge National Urban Park

Group preparing a response to the Draft Management Plan. Their vision for this Hub includes sustainable poly-cultural demonstration farms that help conserve our natural agricultural heritage and encourage Canadians to gain a better understanding and respect for food, farming and ecology. The Agriculture Hub will provide education, offer engaging farm experiences, help support a vibrant farming community in the Park, and promote the long term use and preservation of the land. This Discovery Hub will actively connect the future with the past, the city with the farm, and personal with communal well-being. Rouge National Urban Park draft management plan comment invitation. See Agri-Food Hub website for ideas for completing the Parks Canada Survey.

Project SOIL Webinar, October 22

Project SOIL is a three-year feasibility study that explores the potential of on-site food production at public health care and educational institutions in Ontario.  This webinar will share how project partners at health care, social service and educational institutions went about getting gardens off the ground at their institutions, as well as some of the lessons we learned in the first year of working with pilot projects across the province. Project SOIL post.

Ontario’s Top 10 Instagrammin’ Artisans

There’s no doubt about it, Instagram was made for pictures of food. Sweet, savoury, breakfast, lunch, dinner – basically any dish under the sun can be shared on the social media platform. With food photography becoming more and more accessible, it seemed apropos to feature some of Ontario’s talented local artisans. Follow these 10 artisanal producers on Instagram for a mouthwatering insta-feed. But beware, these inspired images will be sure to make you hungry! Ontario Culinary Tourism Alliance post.

Sick Kids café transformed with fresh, local food

It may look and taste like a roti from any one of this city’s many Caribbean takeout joints: firm, flavourful chicken, well-spiced potatoes, a hearty wrap and throat-tickling mango chutney. But this $7.65 lunch comes with a few surprises. First, it’s hospital food. Second, it’s fresh, not processed. Third, the ingredients are all local. The chicken’s from a farm near Bradford, Ont. The bread was made by Norman Sue Bakery in Scarborough. As was the mango chutney. And the potatoes come from Essex County in southwestern Ontario. Toronto Star story.

Eat Local considers importing some veggies and fruit

Shoppers at Eat Local Sudbury, a grocery store and food co-operative, could soon be able to purchase organic bananas and limes, at the store that has traditionally sold only locally produced foods. Eat Local’s 700 members have until Saturday to vote on whether or not the grocery store, located at 176 Larch St., should carry food from organic and fair trade sources from outside Canada. Northern Life story.

Mediaplanet’s “Our Food” Campaign Bites into the Juiciest Topics Surrounding the Provincial Sustainable Food Sector

The publication features an exclusive Mediaplanet interview with food celebrity Chef Michael Smith. Smith opens up to readers about his culinary heroes and food inspiration, as well as his perspective on the future of culinary arts in Canada. He states that, as Canadians, “we are past the head-scratching wonderment of discovering our own culinary identity and well into celebrating it.” Special editorial from Minister of Agriculture, Food, and Rural Affairs, Jeff Leal, showcases the economic advantages of local food sourcing while Executive Director, Canada Organic Trade Association, Matthew Holmes, explores the effects of our ‘food print’ on the environment. Digital Journal post.

Cities feed cities

Mark Cullen looks at tips from U.K. for growing hyper-local food. If growing food on your balcony, rooftop or in your yard interests you, I have no doubt that you will be interested in what the British have to teach us. During my recent tour of great public British gardens with my daughter Heather, we discovered some nifty techniques for food gardening that I would like to share. Brant News post.

Celebrating the Abundance of Local Foods in the Golden Horseshoe

Welcome to Edible Toronto, our region’s quarterly print magazine dedicated to showcasing and promoting our local foodshed and its healthy, safe and sustainable future. Edible Toronto’s mission is to promote the future by focusing on a return to the past, when most of the foods we consumed were locally grown and produced; when we never ate asparagus, strawberries, peaches and plums in the wintertime because they simply weren’t available. We were overjoyed to dig into the first asparagus of the season, and to bite into those juicy, sweet, freshly picked Ontario peaches. Website.

Fall Season Extension, October 25

In 2013 we visited Drumlin Farm, and were so impressed by all the different growing techniques they are trying, and the new movable greenhouses they had just installed, we wanted to go back! Drumlin Farm runs a market garden featuring many heirloom varieties of vegetables, and micro greens which they sell through a CSA program, and at local markets. They also raise Chantecler chickens, for their beautiful eggs, and meat. FarmStart post.

Eastern Ontario Local Food Conference, November 24-25

A decade ago, critics said that a growing consumer interest in local food would never be more than a small niche in the agricultural economy. Today, we see more and more organizations recognizing the power of local food in their communities. That’s why this year’s theme for the Eastern Ontario Local Food Conference is “Local Food: Niche to Mainstream”. The program will be focused on tools needed to manage growth to create a sustainable local food system. As always, the topics presented will provide participants with best practices, tools and resources, and contacts for potential collaborations. A lively trade show and a local food tour will again be a part of this year’s conference. Sustain Ontario post


Thailand creates taste-testing robot to authenticate cuisine

Hopscotching the globe as Thailand’s prime minister, Yingluck Shinawatra repeatedly encountered a distressing problem: bad Thai food. Too often, she found, the meals she sampled at Thai restaurants abroad were unworthy of the name, too bland to be called genuine Thai cooking. The problem bothered her enough to raise it at a cabinet meeting. Her political party has since been thrown out of office, in a May military coup, but her initiative in culinary diplomacy lives on. At a gala dinner at a ritzy Bangkok hotel, the government unveiled its project to standardize the art of Thai food – with a robot. The Globe and Mail story.


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