As a lover of food, and a tourism professional, the fall holds a special place in my heart. The summer air cools, the season's bounty is gathered and celebrations abound. This fall, I'm particularly excited because I'm also returning to Galway, Ireland for the inaugural Food On The Edge Symposium -- where I'll experience a second harvest, of an idea planted by Chef Jp McMahon.
This past week, another microbial outbreak made the Canadian headlines. This time, the cause was a parasite with a name that sounds like a comic book supervillain, Cyclospora. It's officially known as a protozoan and in the last few months, caused 83 cases with a few requiring hospitalization. From a public health perspective, Cyclospora has for the most part spread under the radar of the media. Despite the apparent novelty of the infection right now, the parasite has been a common visitor to Canada and had made many visits in the last 20 years.
I boarded Mariposa's Northern Spirit ship the for a themed dinner and sail party. The company has a legion of flotillas, six in total, and in varying sizes to accommodate large or intimate parties. The Spirit is the largest of the fleet and is able to hold 575 passengers. With three spacious decks, we could wander up to the open air top and soak up the evening's skyline.
What we choose to eat is our most fundamental right. At least, it should be. What deeper connection do we have to our natural world than with the food that becomes part of our own flesh and bone? Farming, then, should be seen as one of the most valued and respected trades. Yet, government efforts to control our food supply is threatening food security and our freedom as a community.
Attend an all candidate's meeting in your area, and ask what his or her stance is on GMOs. If enough people ask, they'll know that this is important to Canadians, and that their chances of getting elected will depend on where they stand on this issue! Together, we can make GMO labelling an election issue.
With a bounty of beautiful, ripe peaches available, often people think of desserts and jam recipes. Each season I make peach melba and peach cobbler. However, peaches offer an interesting texture, colour and flavour that go beyond desserts, making smoothies, sangria, appetizers, entrees and snacks delicious.
As a retail dietitian for the last five years, I am so disappointed that our services could be so misconstrued and mistakenly represented in a recent Globe and Mail article. Our message is one of moderation and acceptance -- not preaching, but counseling when and if you need us. I'm proud of our ability to improve the health of Canadians. The number one goal of our Nutrition Department is to improve the health of our customers, employees and community through pragmatic, evidence-based, holistic food and nutrition recommendations.
My latest dining experience reminded me of something that is quintessentially Canadian. Partners Derek Valleau and Harsh Chawla of Pukka fame, team up with Chef Masayuki to open Concession Road, their latest addition to the Toronto restaurant scene. The trio are a tossed salad of cultures brought together for the love of good food and a desire to share it with others.
The jig is up! After exploring Norfolk County, I'm sharing four of the best kept (and delicious!) secrets about the culinary scene in Ontario's Southwest. In Ontario's Southwest, chefs and food providers embrace "farm to fork" philosophies, creating dishes from fresh fare growing in the surrounding farm fields.