Increasingly, Ontarians are discovering the benefits of fresh, local food for our health, economy and environment. Ontario’s once grassroots local food movement is becoming a bigger world reality in settings like hospitals, long term care homes, schools, universities and child care centres.
Champions are making tasty local breakfasts a realityRead more
Taking full advantage of the gorgeous fall weather on Thanksgiving weekend I decided to take a trip to Evergreen Brick Works. I’ve been there in the past for various events and to visit my juicing friends from Sunshine at the farmers’ market, but had never really walked around the buildings and through the trails. We are truly fortunate to have this vast green space right in the city.
Having just missed the farmers’ market my boyfriend and I decided to take a seat at Café Belong for lunch. To our surprise, our friend and Chef at the Café Dan DeMatteis, was working. I had the barley bowl served with local Swiss chard and wild mushrooms and my boyfriend had the pork (shown below). Both dishes were local, hearty and delicious. We were even treated with a Monforte cheesecake for dessert.
With $25 in Greenbelt Market Bucks each, two savvy shoppers set out to show how you can make a buck stretch at The Stop’s Farmers’ Market. T is a 50 year old vegan who describes herself as not a regular market shopper, and someone who must spend the majority of her money on meds for a back condition. "You would be shocked to learn how little I spend on food each month.".
Earth and City was our first stop. Run by a pair of ambitious young women, this booth offers prepared foods that are simultaneously vegan, raw and ethical. Further, all the brightly coloured offerings are made from ingredients purchased directly from farmers at this market. T was bowled over by the multitude of brilliantly coloured treats available. She loved the "innovative, forward thinking" ethic of the vendors and wanted to donate her $25 right then and there to this booth. We agreed to at least check out the rest of the market first.
We all know that peaches are amazing. That aroma, that colour, that flavour, that…juice that runs down your arms and makes everything sticky (the lesser quality of the peach, which requires a sink for proper enjoyment.)
Something that you may not know is one of my favourite books: On Food and Cooking by Harold McGee. It’s a veritable encyclopedia about the natural history and biology of everything from the chemistry of egg flavour, to what exactly a balsamic is, to what makes a smooth yogurt when I make it on my stovetop.Read more
Courtesy of Ming Pao Daily News
The brilliant sun smiled upon rich fertile soil as the earth welcomed new varieties of world crops to the famous Fairmont Royal York Hotel rooftop garden. David Garcelon, Executive Chef at the Royal York Hotel, is adding fresh new ingredients to his menu this summer, thanks to Vineland Research and Innovation Centre in partnership withOntario Fruit and Vegetable Growers’ Association. This collaboration, which started in 2010, enables the testing of new world crops in Vineland research fields and on farms in Ontario’s Greenbelt.Read more
Last Tuesday the Greenbelt Fund celebrated the third annual Queen’s Park Plate. Presented by the Honourable Steve Peters, Speaker of the Legislative Assembly of Ontario, the Queen’s Park Plate served up Ontario food with a twist – all of the dishes were from chefs from public institutions.Read more
Recipe for Change is a celebration of food with a purpose, supporting FoodShare's innovative and multi-faceted work toward Good Healthy Food for All and specifically the Field to Table Schools program, which returns Food Literacy to students from Junior Kindergarten through Grade 12.Read more