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Foodprint Toronto 2010

Foodprint Toronto is the second in a series of international conversations about food and the city. With the Toronto Board of Health having just formally adopted a new city-wide food strategy, the timing is perfect for a truly cross-disciplinary discussion that explores the past, present, and future of food and the city. From the fight for street food to the transportation infrastructure of the Ontario Food Terminal, and from the evolution of school meals to the challenge of scaling up urban agriculture, panelists will explore the forces that shape Toronto’s food and speculate on how to feed Toronto in the future

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The People’s Food Policy Project

For the past couple of years, The People’s Food Policy Project has crisscrossed Canada to speak to citizens about what they want from Canada’s food system. From that extensive consultation, they’re proposing ideas towards a National Food Policy for Canada, which will be available on their website for discussion/feedback/criticism during a week of Kitchen Table Talks, October 7th to 17th…

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Stadtländer’s Canadian Chefs at The Drake

On the evening of July 26, Chef Michael Stadtländer swooped down to Toronto’s Drake Hotel from Grey County and hosted a fundraiser for his new ‘Eager Beaver’ scholarship. Not only did chef roast a pig, he assembled an all-star panel of judges to determine the winner of a ‘black-box-Iron-Chef-style’ chef battle between four of the city’s hottest young talents.

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Anita Stewart’s Food Day in Canada

Here’s the scoop! Food Day Canada is always the Saturday of the first weekend in August, since in most parts of Canada there’s a holiday Monday attached. It was known till last year as “The World’s Longest Barbecue”. The goal, when I began it in 2003, was to collectively celebrate the food of Canada (specifically beef because of BSE and the devastation in that industry at the time). After that year, I included all ingredients that were and are harvested here and every year since have challenged Canadians to barbecue, or otherwise prpeare them and share their menus on a dedicated website: www.foodday.ca.

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The Scoop – Toronto’s Best Ice Cream – Delight

When you’re making small batches you’re not using preservatives – stabilizers or a lot of other things that are good for commercial producers of ice cream that prolong shelf life. Often times I find and I think a lot of people probably find is that there tends to be a lot of sugar and then there are other chemicals as well. They kind of get in the way of the flavour.

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