Jamie Kennedy: A thinking man’s cookbook
My test of whether I truly love a cookbook is if I want to take it to bed. And J.K.: The Jamie Kennedy Cookbook (HarperCollins Canada, 2014, 386 pages) was to bed with me every night for the better part of a week. Reading the handsome hardback volume, I was in thrall to the influential Canadian chef as he shared, memoir-style and in recipes, his philosophy about food and, by extension, about life. And I was blown away by Jo Dickins’s photographs of him and his food, of her gorgeous shots depicting ingredients and dishes and the intense concentration of someone doing work he still loves, 40 years in. “It is not a job,” he writes. “It is a way of life.” His goal in his work, Kennedy says, is to foster a respect for the provenance of food and to encourage people to support the local economy — and he wanted his book to be about that. Montreal Gazette book review.
Real Food Connections opens new kitchen, cold storage to food producers
Real Food Connections in Fredericton has officially opened its new kitchen and cold storage, which will help give local food producers a new way to get their products to market. Farmers, community groups and others will be able to use the government-funded facilities to prepare food for domestic sale and export, said company founder Levi Lawrence. Real Food Connections also operates a retail facility specializing in New Brunswick-produced food and beverages and promotes local food and food sustainability through its food-box delivery program. CBC New Brunswick story.
PCs promise $50M infrastructure investment, local food first policy
P.E.I. Progressive Conservative Leader Rob Lantz released his party’s communities platform on Wednesday during a campaign stop in Eldon. He also promised to introduce an “Island Food First” policy to promote the government purchase of local food, a move he says would support local producers. Yahoo News Canada https://ca.news.yahoo.com/pcs-promise-50m-infrastructure-investment-160928970.html
Flour power from local peddlers
Apparently a love of muffins can generate a lot of good ideas. Chris and Josh Hergesheimer, two look-alike brothers, one from Roberts Creek, the other from Vancouver, launched their book, The Flour Peddler: A Global Journey into Local Food from Canada to the South Sudan. There had to be a better way, and the brothers found it — a mill powered by pedalling. The prototypes were made from used exercise bikes found at the thrift shop with the addition of a box and belt that connected to a flywheel. A grain mill was bolted to the box so that when the operator pedalled the bike, it made the flywheel spin to grind the grain. Coast Reporter story.
Taking Locavore Ideas to the Street
The story of the Locavore food truck and Cloudburst Café in Squamish starts 20 kilometres up the road, on the soft, green pastures of Glacier Valley Farm. Keeping this in mind, Nadeau began to formulate his menu “based on a farm mentality.” The food truck opened in May 2013, with chef Letitia Wan joining the venture. Five people work in the Locavore truck on a busy day. Their menu can be seen at www.locavorefoodtruck.ca. Pique Newsmagazine story.
Food services tender focuses on nutrition and local sourcing
According to the comprehensive consultation process that began in fall 2013, students, faculty and staff want to know where their food comes from and what’s in it. And they want it to be nutritious and reasonably priced. All these needs are met in the recently released request for proposals (RFP) for Concordia’s new food-service provider. The RFP solicits bids from potential food-service providers, and a five-year contract is awarded to the winning candidate. Concordia University post.
Food Revolution Day 2015: Fighting for Food Education
Friday May 15th 2015 is the fourth annual Food Revolution Day – a day of global action created by Jamie Oliver and the Jamie Oliver Food Foundation to engage and inspire people of all ages to learn about food and how to cook it. The focus of this year’s Food Revolution Day – fighting for food education – is something I have been passionate about for years. The day is a natural extension of the after-school cooking clubs for boys I started in 2010, after hearing Jamie Oliver speak about the importance of passing on our food knowledge to the next generation. Five years later, I’m still cooking with my students and Jamie is still fighting for food education. Food Bloggers of Canada post.
These Eco-Inventions Are Canada’s Earth Day Gifts to the World
What do you get the world for Earth Day? Well, you can plant a tree, drive a hybrid or teach your kids about energy conservation. I’m sure the Earth would appreciate it. But if you really want to go all out, you could always come up with an invention that will help save the environment for years to come. Surrey, B.C. resident Tom Colclough recently built a prototype biodome in his backyard where he’s been able to vertically grow 6,000 strawberry plants inside a 3,000-square-foot climate-controlled plastic bubble using no soil, less energy and 1/10th the water of traditional farming. “Everyone wants local food and to be food secure,” Colclough, told the Vancouver Sun. “You could put one of these in the Yukon with underfloor heat, in the desert or in a refugee camp and people could grow their own food.” Huffington Post Canada story.
Canada’s greenest employers help the Earth – and their bottom lines
The winners of Canada’s Greenest Employers for 2015 show amazing diversity in how they make their businesses green. The variety of their Earth-friendly ideas is inspiring. Many extend their influence into the community as well, such as Aramark Canada Ltd.’s national farm tour field research initiative, which arranges for chefs to visit local farms and producer partners to learn more about local food procurement. The Globe and Mail story.
Local company uses biofuel for transport
For the first time since the horse and carriage, BC organic fruit is again being delivered without fossil fuels. Kootenay foodies and entrepreneurs Paul and Clare Kelly of Winlaw are helping shoppers at organic grocers ‘green up’ their produce purchases with their biofuel shipping company — Revolution Biodiesel. Making use of their contacts from a combined 25 years in Calgary’s natural food sector, and fuel from their on-farm biodiesel plant, the Kellys invested in a refrigerated truck that they could run on 100 per cent post-consumer fryer oil derived biodiesel. Nelson Star story.
AND IF YOU HAVE TIME
Q&A: Jamie Kennedy on ending his local restaurant dynasty
You’ve championed the local food movement in Toronto. What was it like when you first started to bring the idea to people’s attention?
I’ve always had tremendous support in my involvement in local food procurement practices. What I discovered early on in my career was that there was this whole network of artisan producers out there that were themselves looking for contact with chefs in the city, in order to foster relationships. These were people that were outside the usual distribution chain, which supported large-scale farming — most of the time imported food. There really wasn’t much of a network of local food distribution. That’s improved so much in the last 30 years. Toronto Star story.