Terra Madre 2012: 6 Things I Ate in Turin

terra-madre-2012-slow-food-toronto-3By Grace Evans, Slow Food Toronto Youth Delegate

For five days at Terra Madre, we’re talking about food all of the time; how to protect it, promote the good stuff, prevent the bad stuff, how to help people get it. We’re also eating it.

I ate a lot that week. We all did. Here are six things I ate that I am still thinking about:

1. Side-of-the-road sandwich
Maybe not what you were expecting for the first entry? Well it was amazing. As the Canadian delegates sat on the bus parked at the Opening Ceremonies before heading to our hotel in Rivalto, many of us were hungry. Some of us had been traveling for hours. Jetlagged and ravenous, we were crushed when the promised packed lunch from Slow Food did not materialize. With people’s temperaments struggling against their growling stomachs and unforgiving jetlag, there were some sad, tense moments on that bus. Until a few beautiful things happened.

Lisa, from Edmonton, wandered up and down the aisles offering people bread and olives that she had. She and Sara (Vancouver) attempted to communicate with the Italian bus driver to ask him to stop someplace for food enroute to the hotel. He agreed and brought us to a florescent-lit sandwich stand beside a gas station. Rosie (Toronto) used her Italian to help tired people order and the two lovely, patient employees at the sandwich stand sold us whole bottles of wine and big, hot, filling sandwiches with meat, cheese, sautéed peppers and onions. The experience turned a busload of cranky strangers into a laughing, roadside dinner party.

Continue reading Terra Madre 2012: 6 Things I Ate in Turin

The New Farm’s Fundraiser with the Band Stars and Top Chefs

Editor
June 28, 2012

new-farm-slow-food-torontoCome to an evening in the country at The New Farm featuring live music in the barn by the renowned Montreal Band,Stars!   And delicious local, organic food generously prepared by a number of Ontario’s top chefs including:

– Rodney Bowers of Hey Meatball, Organic French Fries with Ketchup and Mayo
– Chris Brown of The Stop Community Food Centre – Twin Creeks Grilled Pork Sausages with New Farm Cucumber Slaw
– Kristin and Dan Donovan of Hooked – Fish Tacos served with Luis Valenzuela of Torito Tapas Bar’s Fresh K2 Milling Corn Tortillas
– Matt Flett of Georgian College – New Farm Pulled Pork on Brick Street Bakery’s Artisanal Buns
– Brad Long of Cafe Belong, New Farm Salad Greens and Spring Vegetables with Brown Butter Dressing”
– Giacomo Pasquini of Vertical Restaurant – Fenwood Grilled Chicken with Panzanella Salad
– Aaron Bear Robe of Keriwa Cafe – New Farm Fried Green Tomatoes with Snap Pea Guacamole
– John Sinopoli of Table 17 and Escari – Spring Vegetable Fritatta
– Caesar Guinto of the soon to open, Creemore Kitchen – Heritage Grain Donuts with Sweet Beet Filling
– Mapleton’s Organic Ice Cream
– Ingredients distributed by 100km Foods Inc.

Bar Selections Generously Provided by:
Creemore Springs Brewery
Martini Bar by Tag Vodka with Local Flavours
Wine by Innisikillin
Organic, Fair Trade Coffee by Merchants of Green Coffee
Cider by Avalon Orchards
Dairy by Organic Meadow

WHEN:
– Saturday July 7th, 2012
– Gates Open and Dinner: 5:30
– Opening Band: 7:30
– Stars Perform: 8:30
 Admission: $45, plus eventbrite ticketing fees
– Food and drink sold separately – cash sales

Continue reading The New Farm’s Fundraiser with the Band Stars and Top Chefs

Kitchen Sisters: An Exquisite Dining Experience to Benefit Sistering

On March 8th, we celebrate 100 years of International Women’s Day! To salute this monumental milestone Toronto’s finest women chefs will come together to prepare a succulent feast with wine pairings and a kitchen gift registry to raise money for Sistering’s new kitchen. Sistering has been serving hot meals to homeless, marginalized and low-income women in Toronto since 1981. Recently, they have experienced a 40% increase in the number of women seeking food and assistance. In order to meet the increasing demand, Sistering must expand its kitchen and storage facilities.

In collaboration with Marion “Food Sleuth” Kane (writer, broadcaster) and chef Lynn Crawford (co-owner of the table d’hôte restaurant Ruby Watchco, host of Pitchin’ In/Food Network Canada and formerly of the Four Seasons Hotel), Kitchen Sisters: An Exquisite Dining Experience will bring together Toronto’s top women chefs on International Women’s Day, Tuesday, March 8th at 6 p.m. at Mildred’s Temple Kitchen, 85 Hanna Avenue.

The evening begins with a reception at 6 p.m., featuring passed canapés created by chefs Lynn Crawford, Donna Dooher (Mildred’s Temple Kitchen) and Deborah Reid (George Brown College). A delectable four-course dinner is served at 7 pm.

Continue reading Kitchen Sisters: An Exquisite Dining Experience to Benefit Sistering

Terroir V: Tradition and Technique

Editor
February 2, 2011

Register now for this year’s incredible line up for the annual hospitality symposium where over 300 industry professional will gather to share, inform and network the collective value of the industry!

When: March 1st, 2011 – 7:30 a.m. to 6:00 p.m.
Where: Hart House, University of Toronto
Tickets available from www.uofttix.ca

“The path to greatness is along with others”-Baltasar Gracian

This year’s speakers and presenters include:

Keynote Speaker: Chef Fergus Henderson, St. John’s Bar & Restaurant, London, UK

The Art of Hospitality: Sal Howell – The River Café, Calgary; Chris McDonald – Cava Restaurant, Toronto; Craig Flynn – Chives Café, Halifax

Riesling Kamp: John Szabo, Master Sommelier; Tom Penachetti, Cave Spring Cellars, Ontario; Randall Grahm, Bonny Doon, California

The Origins of Taste: Joshna Maharaj, Chef, Author & Activist; Bettina Schorman, The Bread Bar & Ancaster Mill; Special Guest David Kinch, Maresa, Los Gatos, CA

Social Media Smackdown: Rebecca LeHeup, Ontario Culinary Toursim Alliance; Steve Dolinsky, Writer & Broadcaster, Chicago

The World of Steak: Mark Schatzker, Author “Steak” & Writer for Conde Naste & Globe & Mail; Chef Matty Matheson & Matty DeMille, Parts & Labour; along with producers, First Light Waygu, YU Ranch & Scotch Mountain Meats

The Importance of Terroir: Randall Grahm, Bonny Doon Vinyards

Breakfast provided by Angeline’s Restaurant and Inn, Bloomfield and Chef Michael Potters

Secret Brown Bag lunch by: Donna Dooher, Proprietor & Executive Chef, Mildred’s Temple Kitchen; Jamie Kennedy, Executive Chef, JK Kitchen & Gilead Café; Marco Tucci, Executive Chef, Hart House, University of Toronto; Alex Johnston, Proprietor & Executive Chef Provenance Cuisine; Scott Vivian, Proprietor & Executive Chef Beast Restaurant; Karen Viva Haynes, Proprietor & Executive Chef Viva Tastings & Indian Rice Factory

Sponsors Include:
Gordon’s Food Service, Food Service & Hospitality, Good Food Revolution, City Bites Magazine, Savour Ontario Dining, The Fairmont Royal York, The Siren Group, Ontario Culinary Tourism Alliance, Brad Long Cafe, The Cook Book Store, Hypenotic, Kato Wake Designs, Norm Hardie Wines, Stratus, Cave Spring, Henry of Pelham

Canadian Organic Growers Conference

Editor
January 9, 2011

COG-conference-slow-food-torontoCanadian Organic Growers would like to invite you to its 5th annual conference Your Food, Your Choice: The Promise of Organic. Organic makes a difference to our tables, to our health, and to our environment.  Hear how one country is going entirely organic, and learn what is happening in organic agriculture and our food system in Canada.  This conference is important and timely. Below is an announcement about it.

Your Food, Your Choice:  The Promise of Organics
Presented by Canadian Organic Growers in association with The Big Carrot

When: Saturday, February 19, 2011 – 9:00a.m. to 5:00p.m.
Where: University of Toronto Conference Centre – 89 Chestnut St., Toronto
Tickets: $65 ($85 after Feb. 5); COG members $55 ($65 after Feb. 5)

Rates for seniors, students and unwaged

Organic lunch included!

Info and registration: www.cogtoronto.org or (416) 466-4420

Imagine a country choosing to prioritize its citizens’ happiness over traditional economic measures.  Bhutan is doing just that.  This remote South Asian country is choosing to value “Gross National Happiness” above conventional economics as it deals with the modern world.  This philosophy will be their guiding principle over their nation’s development, which includes certifying the entire country’s agricultural system organic.  Vandana Shiva says “Bhutan, which looks idealistic, is actually being realistic about what you need for a sustainable society.”  Join Canadian Organic Growers and learn how organic makes a difference in how we live and eat.  This conference will stir you with inspiring stories, the difficult challenges and the proven visions that are bringing healthy organic food from the field to the table.

Keynote speaker is Silver Donald Cameron, one of the few observers to Bhutan’s transition to an entirely organic agricultural system.  Panels include Moms Against GMOs, Natural vs Organic, Whistleblowers, EnviroPig, Is Walmart Compatible with Organic?, Hidden GMOs, Make Heritage Seeds Work for You, The Wonder Years: Bread and Beer, Sludge on our Farms, The Future of Agriculture, Organic Beauty Products, and more

The Future of Farms and Food in Canada

future-farms-food-canada-slow-food-torontoThe Future of Farms and Food in Canada, a national policy conference, is being organized by the five national agricultural research networks, with financial support from AAFC and facilitated by the Canadian Agricultural Economics Society. The conference is designed for anyone with an interest in the future of the farm and food industries in Canada. Read More.

When: January 13-14, 2011
Where: Chateau Laurier Hotel, Ottawa, Ontario

 

Slow Food Elora October Dinner

Editor
October 13, 2010

Slow Food Elora presents:

A four-course dinner in conjunction with the local Foodschool  – run by Chef and Slow Food member Chris Jess – to highlight the convivium’s focus on  educating and training our youth to be better foodies.

Be dazzled with this Slow Food-inspired meal with wine pairings from some of Ontario’s finest wineries.

Where: Cork Restaurant, 146 Metcalf Street, Elora
When: October 19th, 2010
Tickets:$50 / $75 with wine pairings

To access tickets, please email Chris Jess at foodinyourface@gmail.com.

Space is limited to 30, so secure yours today!

Call for Papers: Competing Visions of Agriculture

Quality versus Quantity: Competing Visions of Agriculture, Food, and Rural Life

The Agricultural History Society Annual Conference
Springfield, Illinois, June 15-18, 2011

NEW Deadline for Submissions, October 15, 2010

Contemporary debates about food, agriculture, and rural life are often framed in opposition with little attention to historical context. Proponents of the local, slow, and organic often emphasize quality while advocates of the global, fast, and industrial stress quantity to satisfy world demand for food. The Agricultural History Society invites proposals for papers that engage or transcend these debates by examining questions about quality and quantity as they relate to food, farming, and/or rural life from a historical perspective. We especially welcome submissions that counter or reframe the accepted narratives of the field. Topics from any time period and location are welcome. The AHS encourages proposals of all types and formats, including traditional sessions with successive papers and commentary, thematic panel discussions or debates, roundtables on recent books/films, and poster presentations. The program committee prefers complete session proposals, but individual paper proposals are welcome. The AHS extends a special welcome to graduate students and provides up to $250 in travel reimbursement to each graduate student whose paper is accepted for the conference. Paper proposals should consist of a 200-word abstract and one-page CV. Session proposals should include a 200-word session summary to accompany the 200-word paper abstracts as well as a one-page CV for each participant.

Submit all proposals to:
Joe Anderson
Mount Royal University
jlanderson@mtroyal.ca

Questions may be directed to any member of the program committee:
Jenny Barker-Devine
Illinois College
Jenny.barkerdevine@ic.edu

Mark Hersey
Mississippi State University
mhersey@history.msstate.edu

Susan Sessions Rugh
Brigham Young University
susan_rugh@byu.edu

David Vail
Kansas State University
ddvail@k-state.edu

Foodforethought is an information service that encourages dialogue and exploration of innovative trends in the global food system. The service is managed by James Kuhns of MetroAg Alliance for Urban Agriculture in collaboration with Wayne Roberts and the Toronto Food Policy Council. To subscribe, please contact editor@foodforethought.net.

Slow Food-Inspired Italian Dinner Series

From March until October, the last Friday night of the month dinner will focus on featured seasonal and sustainable items.

All Ontario, the featured items for August will be:

Tamworth Pork, Artichokes, Tomatoes, Apricots.

When: Friday August 27th – 7pm SHARP
Where: George Restaurant – 111C Queen Street East, Toronto
Cost: $75/pp* ((416) 863-6006)

Antipasto
Insalata di Calamari, coppa rasata, e’ icarciofi e’ pomodori
Calamari Salad, Shaved Coppa, Artichoke Tomato Salad

Primo
Minestrone, carciofi ripieni con albicocce, pancetta affumicata
Minestrone, Apricot Stuffed Artichoke, Smoked Pancetta

Secondo
Filetto di maiale, pomodoro al forno, polenta con mascarpone
Pork Tenderloin, Baked Tomato, Mascarpone Polenta

Formaggio
Limone mania e’ burrata Italiana, gelatina di albicocce
Lemon Fetish and Italian Burrata, Apricot Jam

Dolce
Albicocce al forno, ricotta dolce e’ pistacchio tostato
Baked Apricot, Sweet Ricotta, Toasted Pistachio

Meat by Olliffe

Wines by Tawse

*All wines are available by the glass or paired for each course at $55 (15% of all wine sales will be donated to the Terra Madre fund).

Tawse Winery is a model of quality-focused production enhanced by innovative, eco-friendly processing techniques. Under the supervision of winemaker, Paul Pender, our estate wines are produced using organic and biodynamic viticultural practices. Using diligence, patience and time-honoured traditions, Tawse crafts extraordinary wines that are a true expression of the complex Niagara terroir surrounding the winery.

2009 Canadian Wine Awards – Winner of the Best Ontario Winery

Organic and Sustainable Agriculture Workshop

Editor
July 11, 2010

When: July 12, 2010 – 1:00p.m. to 5:00p.m. (Networking session to follow)
Where: Vineland Research and Innovation Centre, Rittenhouse Hall

Click here to view the event poster

Speaker Program Highlights
Organic Consumers’ Motivations For Buying Local and Organic Produce, Dr. Isabelle Lesschaeve, Vineland
Natural Solutions for Sustainable Production Systems, Dr. Michael Brownbridge, Vineland
Longo’s Supporting Local, Mike Longo, VP, Fresh Merchandising
The Role of Organic Agriculture in a Modern Food System, Dr. Ralph Martin, Founding Director, Organic Agriculture Centre of Canada