On December 10th, 2016, we hosted “Cook for Syria T.O.” at The Depanneur with The Newcomer Kitchen. Here are some photos from the event. Thanks to all who made this special evening a big success! [Photos by Ed Rek]
*** Please note: this event is now taking place on Saturday, September 17th from 2 – 4 pm. Hope to see you there!
Have you ever wondered how your pasta is made or where the flour comes from to make your favourite pastries and bread? Or what the life of a miller is like? If so, this event is just for you! Join us for a tour of K2 Milling, one of Canada’s first certified organic flour mills, on Saturday, September 17th from 2 – 4 pm. Mark Hayhoe, the owner and a third generation Ontario miller has an array of knowledge about local grains (barley, rye, buckwheat, different kinds of wheat and more), and he’ll lead us on a tour through his unique mill to tell the story of how grains are milled and turned into flours before they are sent off to be processed into so many products we all consider staples. K2 Milling is focused on ensuring that Ontario’s local grain market flourishes — it is surely not your run-of-the-mill enterprise. This informative, fun afternoon is meant for anyone interested in learning more about the food they eat, about our local food system and for (aspiring) home bakers/ foodies who’d like to discover how flours are made. All ages are welcome. We will also be serving a light meal consisting of heritage grain organic bread made from K2 Milling flour.
In addition, we will also sample Toronto Distillery Co. spirits made with grains milled at K2 Milling.
Tickets: $30 for Slow Food Toronto members/ $35 for non-members.
Note: K2 Milling is about an hour outside of Toronto. We are coordinating carpooling options for those who need it. If you’d like to be involved (if you have a spot or need a ride, email [email protected]).
Thank you to all who joined Slow Food Toronto for the Slow Fish event on Saturday, June 18th. We had wonderful talks from Andrew Akiwenzie of Akiwenzie’s Fish & More and Dan Donovan of Hooked Inc. It was interesting to learn about how fishing has changed in the Georgian Bay area and how certain pressures – governance, environmental, and economic – are problematic for the waters and their entire ecosystems. Andrew spoke specifically about the gradual reduction of the Whitefish over the years and how the introduction of non-native species has caused major disruptions to the balance of the ecosystem. He also noted how technologies like GPSs and smartphones are changing how youth interact with the waters. Dan spoke about his efforts with Slow Fish Canada / Slow Fish International to push for fair fishing in water bodies across North America and ensure that the rights of small fishers and fisheries are protected. Like Andrew, he also spoke about the privatization of fishing and the effects this is having on biodiversity.
To top it off, we had three different dishes prepared by local chefs. See the mouth-watering pictures below. Thank you to all who made this event a success! See you soon!
Photos by Edmund Rek, all rights reserved.
At this event, the Akiwenzie family, the founders of Akiwenzie’s Fish & More, along with Dan Donovan, the founder of Hooked Inc., will speak about what they do — and why!! They’s also talk about sustainable fishing in general, and guests will be able to enjoy carefully-prepared dishes made with sustainable, wild-caught Ontario fish (procured from Akiwenzies). The dishes will be made by Chris Schroer of The Cure, Kyle Rindinella of Pizzeria Libretto and Justin Cournoyer of Actinolite.
Time: 2:30 p.m. – 4 p.m. (right after the market)
Costs: $25 per person / $20 for Slow Food Members. ($5 from each ticket will be donated to The Stop).
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Slow Food Toronto supported several Youth Delegates to attend and participate in Terra Madre 2014 in Turin, Italy this past Fall through a financial contribution. Our fundraisers, members and donors helped to make a magical experience possible for these youths – here are their stories of Terra Madre.
“I began my Salone Del Gusto Terra Madre journey filled with excitement, a sense of nervousness and anxiety. I was excited to try new flavours and meet like minded people, nervous because I didn’t know what to expect and anxious that I hadn’t done enough or known enough to be there. Little did I know the next five days would be a constant tidal wave of inspiration. My taste buds were in heaven. I was privy to tasting fresh in season white truffles, cheese aged in a cave in Slovenia, Jang (a Korean soy cure all) fermented by Korean monks, a six course meal made by six aspiring female chefs who each thoughtfully crafted dishes that explained their life stories.
I experienced food as an art, food as spirituality, food as tradition, food as politics, celebration and medicine. Medicine not only for our own bodies, but for the earth, the animals and social problems. All of these medicines involved the art of putting time, love, passion, and traditional methods into our food, to create real, great, slow food.
Minutes of Slow Food Toronto Annual General MeetingThe 2013 Annual General Meeting of Slow Food Toronto Convivium was held on May 14, 2014 at Nico’s Bakery, 1540 Eglinton Avenue West, Toronto.
The meeting was called to order at 6:35 p.m. by Dawn Woodward, President.
Dawn reviewed the Agenda, which had been circulated to members with their notice of the meeting.
Jeffrey Levitt, a member of Slow Food Toronto, presented to the meeting the financial statements for the fiscal year ending October 31, 2013, prepared by Mascot Associates. It was moved by Dawn Woodward, and seconded by Ruth Allen, that the financial statements be accepted, and the motion was carried unanimously.
By Laura Buckley, Canadian Ark of Taste Chair
Did you know that pawpaw is native to Ontario? Have you ever heard of herring spawn on kelp or tasted Lunenburg pudding? I hadn’t before I got involved with the Ark of Taste.
As the chair of the Ark of Taste Commission for Slow Food in Canada, I am responsible for overseeing the nomination of ingredients and products that are in danger of being forgotten in our Canadian food culture. And it’s not just for the sake of nostalgia. Biodiversity is critical for the future of our planet. Diverse animal breeds and plant varieties provide an essential ecosystem to protect the soil and decrease our reliance on chemical fertilizers and pesticides. It’s also essential for flavour. Monoculture of species creates bland taste. Hence those ubiquitous supermarket apples and tomatoes that taste like cardboard.
As our “supermarket” mentality grows, we are losing the link with the land and our food traditions. While we are lucky that we have access to exotic fruits and vegetables that travel to us from around the world, there are so many indigenous foods we have yet to taste and discover that are grown right here in our vast country. The Ark is working to identify these foods and work with small-scale producers, foragers and farmers to create a market and revive our heritage foods.
Please find the minutes of our Annual General Meeting held on March 25, 2013 at the Ralph Thornton Centre, below:
As announced at the AGM, I have resigned as Director and Vice-President of Slow Food Toronto.
I have since wound down my activities acting as the interim leader of our convivium on behalf of our executive team.
I will continue to participate in Slow Food activities here on the local level, and as a member of the Slow Food Canada executive I continue to work as a dedicated volunteer supporting all Canadian conviviums and helping to grow the Slow Food in Canada movement.
If you have any questions relating to the activities of Slow Food Toronto from October 31, 2011 to April 31, 2013 please do not hesitate to contact me at: voula (at) slowfood.to
For inquiries relating to the ongoing activities of Slow Food Toronto please contact:
Paul DeCampo, President at paul (at) slowfood.to
If you are interested in participating on the Slow Food Toronto Board of Directors please fill out this form:
BOARD NOMINATION FORM
With kindest regards and best wishes for all that is good and slow,
Voula Halliday Slow Food Canada
In the midst of a storm, cold weather comfort can be found in every warm spoonful of a simple hearty soup.
Our Slow Food Toronto preserving team, Dana Harrison and Joel MacCharles, are the fantastic minds behind the creative and informative blog “WellPreserved.” They also host the successful, and so groovy, Home Ec nights at local neighbourhood pubs (like the cozy Avro on Queen Street East).
Each month they issue a food-related challenge—like the Winter Preserve Swap, or the Bring Your Own Bar Snack Night, or the yummy Holiday Cookie Swap. Torontonians are all invited to join in person, but the fun is open to anyone online—where you can share photos, blog posts, tweets (#WPHomeEc).
We dipped into their archives to bring you a recipe that we think is perfect for this time of year. Oven roasted toasty warm flavours, simmered to create a soothing bowl of delicious nourishment is yours for the making, here.