Locavore News by Elbert van Donkersgoed
Posted: July 27, 2009
Categories: Food in the News / News from Sustain Ontario
Perspectives on good food and farming
July 27, 2009
Foodies flocking to Buckhorn for fiesta
Nestled inside a series of quaint cabins, wine and beer producers with local chefs create a mouthwatering feast for the senses that has hundreds flocking to Fiesta Buckhorn year after year. Now in it’s 14th year, the festival draws foodies and wine lovers from all over the province, some even planning their summer holidays around this weekend. Peterborough Examiner story.
Sam Jake’s in Ontario delivers local flavor
Ever been across the border to Merrickville? Chef Thomas Riding’s menu is surprisingly small — two soups, four appetizers (two being salads) and six “mains.” His philosophy is printed right in the menu: “To provide high quality, savory food prepared to showcase the natural flavors of local, Canadian ingredients.” Wherever possible, the ingredients for his dishes come from within a 175 kilometer radius of Merrickville, the Canadian version of our “100 mile menu.” WatertownDailyTimes.com, Watertown, NY story.
An Interview with Tony de Luca
With over a lifetime dedicated to the culinary arts, Chef Tony de Luca has progressed from a 12-year-old rolling noodles in his mother’s restaurant to a chef/owner of two restaurants in Niagara-on-the-Lake, a respected cookbook author and an acknowledged architect of the development of Niagara cuisine. Tony is one of the founding members of the Niagara-on-the-Lake Farmers’ Market. Friends of the Greenbelt Foundation staff interviewed Tony at his restaurant (The Old Winery) in Niagara-on-the-Lake. Tell me how the new farmers’ market in Niagara-on-the-Lake and access to local food has changed in the past year for chefs wanting to prepare food using local ingredients? Story on the website of the Friends of the Greenbelt Foundation.
Every reason to support our growers
The WindsorEssex Development Commission will team with the Ontario Greenhouse Vegetable Growers Association and use the grant money to promote a Buy Local initiative. Windsor Star story.
University of Guelph Leads Ethno-Cultural Foods Research
The University of Guelph is taking the lead on a groundbreaking area of research involving ethno-cultural foods. The study will examine the consumption patterns of ethnic Canadians and establish the market demand for ethnic produce in Ontario. Once demand has been established, the researchers will be able to provide advice to farmers on the earning potential of growing ethnic vegetables. Release.
From Big Steel’s demise to the dining scene’s rise
Bolete, an infinitely charming farm-to-table restaurant, is set in a 220-year-old stone inn, where the evening menus aren’t determined until the farmer makes his delivery at 4:30 p.m., and it has quickly become the brightest light in the Star City’s nascent dining scene, earning national notice from magazines including Conde Nast Traveler and Gourmet. Philadelphia Inquirer, Philadelphia, PAÂ story.
How to shop at the Farmers’ Market
There is a lot of confusion between Certified Organic and Fresh foods. What are the distinctions and how can you spot them? Should you pay more for organic even if you do not notice a taste difference and why would organic taste different? Should you bring a list or take your chances? Examiner.com, USA story.
Stand brings ‘farm fresh’ to McKeesport
Mon Yough Community Services support specialist Carole Kelly said the stand’s main purpose is to provide fresh fruits and vegetables for the Women, Infants and Children Supplemental Program and senior citizens. She said WIC recipients and seniors can use checks they receive from the Farmers Market Nutrition Program to purchase farm-fresh products at the stand. MYCS, which caters to those with mental disabilities, also provides the farm stand for its adults with disabilities to receive paid work and have an opportunity for community integration. McKeesport Daily News, PA, USAÂ story.
June earns national recognition — among 50 best new restaurants in U.S.
Molecular meets locavore in the open kitchen of a daring new restaurant by chef Josh Adams. Adams spent a year researching local food sources, visiting sustainable farms and meeting organic farmers before opening his restaurant in January. Business has grown steadily. There have been articles about June in The Wall Street Journal, The Chicago Tribune and the Chicago Sun-Times. Peoria Journal Star, Illinois story.
Barber, Pollan Get behind Latest Locavore Flick
The trailer for Fresh starts with a clip of Michael Pollan talking from on high and goes on to show the Virginia farmer from Omnivore’s Dilemma (and Food Inc.), Joel Salatin, waxing poetic about the sun glistening against the early-morning dew. Other folks who make an appearance: Will Allen, a sustainable farmer and entrepreneur; David Ball, a locavore supermarket owner; and Russ Kremer, an industrial farmer who rethought his use of antibiotics after he was gored by one of his hogs and almost lost his life to an infection. New York Magazine review and trailer.