Thinking about food locally
Were you to find yourself in a field in Honeywood, Ontario last weekend, you might have met with some of Canada’s top culinary celebrities. Farmers, fishers, gardeners, foragers and artisanal food producers of all kinds met and mingled at Foodstock, an event that celebrates local-food movements.
The Vancouver Club’s General Manager Philip Ireland, Executive Chef Sean Cousins, and the Executive Kitchen Team were there, representing the best of the British Columbia’s food culture and showing support for local-food movements across the country.
But the event wasn’t only about gastronomic pleasures. Many of Canada’s top chefs attended to bring attention to an area of farmland in southern Ontario where a proposed quarry is slated for development.
An estimated 28,000 people attended the one-day event to celebrate fine cooking and local cuisine, and to remember the connection between food producers and consumers. You can find out more from the Canadian Chefs’ Congress.