Are you over 18 and want to see adult content?
More Annotations
A complete backup of meganjonairn.tumblr.com
Are you over 18 and want to see adult content?
A complete backup of stfrancisherbfarm.com
Are you over 18 and want to see adult content?
A complete backup of blakeshardcider.com
Are you over 18 and want to see adult content?
A complete backup of ciudaddecultura.org
Are you over 18 and want to see adult content?
A complete backup of paradisebeachclubflorida.com
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of neptuneoyster.com
Are you over 18 and want to see adult content?
A complete backup of roemersoftware.com
Are you over 18 and want to see adult content?
A complete backup of mytoolshed.co.uk
Are you over 18 and want to see adult content?
A complete backup of worldgolfawards.com
Are you over 18 and want to see adult content?
Text
SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time. ABOUT SLOW FOOD IN CANADA About Slow Food in Canada. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW FOOD VANCOUVER
Slow Food Vancouver is a member driven organization of food enthusiasts who recognize the importance of connecting the pleasure of food to the people who grow, process and cook it. We are committed to food that is Good (a fresh and flavorsome seasonal diet that satisfies the senses and is part of the local culture), Clean (food productionand
START A NEW CONVIVIUM IN YOUR AREA Please find the process outlined, below. STEP ONE: A minimum of 12 people must be gathered to start a new convivium You will need 20 members within the year to become an “official convivium”, so membership will be the push for the first couple of years. To register members, familiarize yourself with the types of membership available,attached.
LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
ARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionLUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent.RED FIFE WHEAT
Red Fife Wheat. Red Fife is a heritage landrace wheat, meaning there is genetic variability in the wheat that allows it to adapt to a diversity of growing conditions. David Fife developed the variety in 1842 and by the 1860s Red Fife was distributed and growing across Canada, adapting to a broad diversity of growing conditions.SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time. ABOUT SLOW FOOD IN CANADA About Slow Food in Canada. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW FOOD VANCOUVER
Slow Food Vancouver is a member driven organization of food enthusiasts who recognize the importance of connecting the pleasure of food to the people who grow, process and cook it. We are committed to food that is Good (a fresh and flavorsome seasonal diet that satisfies the senses and is part of the local culture), Clean (food productionand
START A NEW CONVIVIUM IN YOUR AREA Please find the process outlined, below. STEP ONE: A minimum of 12 people must be gathered to start a new convivium You will need 20 members within the year to become an “official convivium”, so membership will be the push for the first couple of years. To register members, familiarize yourself with the types of membership available,attached.
LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
ARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionLUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent.RED FIFE WHEAT
Red Fife Wheat. Red Fife is a heritage landrace wheat, meaning there is genetic variability in the wheat that allows it to adapt to a diversity of growing conditions. David Fife developed the variety in 1842 and by the 1860s Red Fife was distributed and growing across Canada, adapting to a broad diversity of growing conditions.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities. CONVIVIA ACROSS CANADA Afficher Convivia Slow Food au Canada sur une carte plus grande. BRITISH COLUMBIA / COLOMBIE-BRITANNIQUE. Slow Food Vancouver Heather Pritchard heatherpritchard69@gmail.com. Slow Food Vancouver Island andGulf Islands
SLOW TRAVEL
Slow Food Travel offers a new model for tourism, made up of meetings and exchanges with farmers, cheesemakers, herders, butchers, bakers and winegrowers who, along with the chefs who cook their products, will be the narrators of their local areas and unique guides to thelocal traditions.
FIND YOUR LOCAL CONVIVIUM Johanne Mackinnon. infosfv@slowfoodvancouver.com. Slow Food Vancouver Island and Gulf Islands. Brooke Fader. info@slowisland.ca. Columbia Valley. Alison Bell. slowfoodcv@gmail.com. Slow Food ThompsonOkanagan.
COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding START A NEW CONVIVIUM IN YOUR AREA Please find the process outlined, below. STEP ONE: A minimum of 12 people must be gathered to start a new convivium You will need 20 members within the year to become an “official convivium”, so membership will be the push for the first couple of years. To register members, familiarize yourself with the types of membership available,attached.
FUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberCIAO, BENNY
Earlier this week Benny Di Zitti, a dear friend of Slow Food passed away prematurely. We are deeply saddened by this news and we send our love and deepest condolences to his family. THE CANADIAN ARK OF TASTE The Canadian Ark of Taste. Slow Food Canada’s Ark of Taste reflects Canada’s vast, diverse landscape of peoples and foods. The Ark of Taste is an international catalog of foods that are threatened by industrial agriculture, the standardization and large-scale distribution of global TANCOOK ISLAND SAUERKRAUT Tancook Island sauerkraut is produced from a cabbage cultivar that has been grown on this small Nova Scotia island for over 175 years. The smallish, tight-headed cabbage is perfect for making sauerkraut. The seeds are saved from year to year for replanting and the local cabbage fields are fertilized with seaweed harvested from the island shores.SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time. ABOUT SLOW FOOD IN CANADA About Slow Food in Canada. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities.SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguardingSLOW FOOD VANCOUVER
Slow Food Vancouver is a member driven organization of food enthusiasts who recognize the importance of connecting the pleasure of food to the people who grow, process and cook it. We are committed to food that is Good (a fresh and flavorsome seasonal diet that satisfies the senses and is part of the local culture), Clean (food productionand
LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
LUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent.SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time. ABOUT SLOW FOOD IN CANADA About Slow Food in Canada. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities.SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguardingSLOW FOOD VANCOUVER
Slow Food Vancouver is a member driven organization of food enthusiasts who recognize the importance of connecting the pleasure of food to the people who grow, process and cook it. We are committed to food that is Good (a fresh and flavorsome seasonal diet that satisfies the senses and is part of the local culture), Clean (food productionand
LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
LUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities. CONVIVIA ACROSS CANADA Afficher Convivia Slow Food au Canada sur une carte plus grande. BRITISH COLUMBIA / COLOMBIE-BRITANNIQUE. Slow Food Vancouver Heather Pritchard heatherpritchard69@gmail.com. Slow Food Vancouver Island andGulf Islands
FIND YOUR LOCAL CONVIVIUM Johanne Mackinnon. infosfv@slowfoodvancouver.com. Slow Food Vancouver Island and Gulf Islands. Brooke Fader. info@slowisland.ca. Columbia Valley. Alison Bell. slowfoodcv@gmail.com. Slow Food ThompsonOkanagan.
SLOW TRAVEL
Slow Food Travel offers a new model for tourism, made up of meetings and exchanges with farmers, cheesemakers, herders, butchers, bakers and winegrowers who, along with the chefs who cook their products, will be the narrators of their local areas and unique guides to thelocal traditions.
BOARD MEMBERS
Kari has been an active member of Slow Food for a decade, serving first in Prince Edward County on their board, and now in Toronto. She has twice managed our delegates to Terra Madre and now works primarily with the Ark of Taste, building our list of Canadian protected foods. She is recognized as a local food and wine champion. START A NEW CONVIVIUM IN YOUR AREA Please find the process outlined, below. STEP ONE: A minimum of 12 people must be gathered to start a new convivium You will need 20 members within the year to become an “official convivium”, so membership will be the push for the first couple of years. To register members, familiarize yourself with the types of membership available,attached.
FRASER VALLEY SLOW FOOD CYCLE TOURS The tours give a rare chance to meet the farmers and learn about agriculture in the spectacular Fraser Valley. Each cycle tour is approximately 25km on the flat along public roadways. The 8th annual Agassiz Summer Cycle Tour is planned for August 2nd and the 6th Chilliwack Summer Cycle Tour will be held on August 3rd.FUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-September THE CANADIAN ARK OF TASTE The Canadian Ark of Taste. Slow Food Canada’s Ark of Taste reflects Canada’s vast, diverse landscape of peoples and foods. The Ark of Taste is an international catalog of foods that are threatened by industrial agriculture, the standardization and large-scale distribution of global TANCOOK ISLAND SAUERKRAUT Tancook Island sauerkraut is produced from a cabbage cultivar that has been grown on this small Nova Scotia island for over 175 years. The smallish, tight-headed cabbage is perfect for making sauerkraut. The seeds are saved from year to year for replanting and the local cabbage fields are fertilized with seaweed harvested from the island shores.SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time. ABOUT SLOW FOOD IN CANADA About Slow Food in Canada. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities.SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time. ABOUT SLOW FOOD IN CANADA About Slow Food in Canada. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities.SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities. CONVIVIA ACROSS CANADA Afficher Convivia Slow Food au Canada sur une carte plus grande. BRITISH COLUMBIA / COLOMBIE-BRITANNIQUE. Slow Food Vancouver Heather Pritchard heatherpritchard69@gmail.com. Slow Food Vancouver Island andGulf Islands
BOARD MEMBERS
Kari has been an active member of Slow Food for a decade, serving first in Prince Edward County on their board, and now in Toronto. She has twice managed our delegates to Terra Madre and now works primarily with the Ark of Taste, building our list of Canadian protected foods. She is recognized as a local food and wine champion.SLOW TRAVEL
Slow Food Travel offers a new model for tourism, made up of meetings and exchanges with farmers, cheesemakers, herders, butchers, bakers and winegrowers who, along with the chefs who cook their products, will be the narrators of their local areas and unique guides to thelocal traditions.
START A NEW CONVIVIUM IN YOUR AREA Please find the process outlined, below. STEP ONE: A minimum of 12 people must be gathered to start a new convivium You will need 20 members within the year to become an “official convivium”, so membership will be the push for the first couple of years. To register members, familiarize yourself with the types of membership available,attached.
FUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberCIAO, BENNY
Earlier this week Benny Di Zitti, a dear friend of Slow Food passed away prematurely. We are deeply saddened by this news and we send our love and deepest condolences to his family. THE CANADIAN ARK OF TASTE The Canadian Ark of Taste. Slow Food Canada’s Ark of Taste reflects Canada’s vast, diverse landscape of peoples and foods. The Ark of Taste is an international catalog of foods that are threatened by industrial agriculture, the standardization and large-scale distribution of globalTAMWORTH PIG
The Tamworth pig is a golden-red coloured pig with a long head, prick ears, a straight face and snout and a long, narrow body. It is a very hardy animal, making it especially well matched to adverse climates like that of Canada where they do well even during severe winters. SLOW FOOD IN CANADA NATIONAL CONFERENCE Date/Time Date(s) - 01/05/2014 - 04/05/2014 All Day. Categories No Categories . Save the date! The National Slow Food in Canada Conference 2014 will be held on May 1-4 in Tatamagouche, Nova Scotia.. Here’s what to expect from this year’s conference: A celebration of the opening of our local lobster fishery season at a kitchen party in the beautiful village of WallaceSLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time. ABOUT SLOW FOOD IN CANADA About Slow Food in Canada. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities.SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
ARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionFUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberLUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent.SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time. ABOUT SLOW FOOD IN CANADA About Slow Food in Canada. Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities.SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
ARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionFUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberLUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities. CONVIVIA ACROSS CANADA Afficher Convivia Slow Food au Canada sur une carte plus grande. BRITISH COLUMBIA / COLOMBIE-BRITANNIQUE. Slow Food Vancouver Heather Pritchard heatherpritchard69@gmail.com. Slow Food Vancouver Island andGulf Islands
BOARD MEMBERS
Kari has been an active member of Slow Food for a decade, serving first in Prince Edward County on their board, and now in Toronto. She has twice managed our delegates to Terra Madre and now works primarily with the Ark of Taste, building our list of Canadian protected foods. She is recognized as a local food and wine champion.SLOW TRAVEL
Slow Food Travel offers a new model for tourism, made up of meetings and exchanges with farmers, cheesemakers, herders, butchers, bakers and winegrowers who, along with the chefs who cook their products, will be the narrators of their local areas and unique guides to thelocal traditions.
START A NEW CONVIVIUM IN YOUR AREA Please find the process outlined, below. STEP ONE: A minimum of 12 people must be gathered to start a new convivium You will need 20 members within the year to become an “official convivium”, so membership will be the push for the first couple of years. To register members, familiarize yourself with the types of membership available,attached.
FUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberCIAO, BENNY
Earlier this week Benny Di Zitti, a dear friend of Slow Food passed away prematurely. We are deeply saddened by this news and we send our love and deepest condolences to his family. THE CANADIAN ARK OF TASTE The Canadian Ark of Taste. Slow Food Canada’s Ark of Taste reflects Canada’s vast, diverse landscape of peoples and foods. The Ark of Taste is an international catalog of foods that are threatened by industrial agriculture, the standardization and large-scale distribution of globalTAMWORTH PIG
The Tamworth pig is a golden-red coloured pig with a long head, prick ears, a straight face and snout and a long, narrow body. It is a very hardy animal, making it especially well matched to adverse climates like that of Canada where they do well even during severe winters. SLOW FOOD IN CANADA NATIONAL CONFERENCE Date/Time Date(s) - 01/05/2014 - 04/05/2014 All Day. Categories No Categories . Save the date! The National Slow Food in Canada Conference 2014 will be held on May 1-4 in Tatamagouche, Nova Scotia.. Here’s what to expect from this year’s conference: A celebration of the opening of our local lobster fishery season at a kitchen party in the beautiful village of WallaceSLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities. FIND YOUR LOCAL CONVIVIUM Johanne Mackinnon. infosfv@slowfoodvancouver.com. Slow Food Vancouver Island and Gulf Islands. Brooke Fader. info@slowisland.ca. Columbia Valley. Alison Bell. slowfoodcv@gmail.com. Slow Food ThompsonOkanagan.
SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
ARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionFUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberLUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent.SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities. FIND YOUR LOCAL CONVIVIUM Johanne Mackinnon. infosfv@slowfoodvancouver.com. Slow Food Vancouver Island and Gulf Islands. Brooke Fader. info@slowisland.ca. Columbia Valley. Alison Bell. slowfoodcv@gmail.com. Slow Food ThompsonOkanagan.
SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
ARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionFUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberLUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent. CONVIVIA ACROSS CANADA Afficher Convivia Slow Food au Canada sur une carte plus grande. BRITISH COLUMBIA / COLOMBIE-BRITANNIQUE. Slow Food Vancouver Heather Pritchard heatherpritchard69@gmail.com. Slow Food Vancouver Island andGulf Islands
CONTACT - SLOW FOOD
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW TRAVEL
Slow Food Travel offers a new model for tourism, made up of meetings and exchanges with farmers, cheesemakers, herders, butchers, bakers and winegrowers who, along with the chefs who cook their products, will be the narrators of their local areas and unique guides to thelocal traditions.
START A NEW CONVIVIUM IN YOUR AREA Please find the process outlined, below. STEP ONE: A minimum of 12 people must be gathered to start a new convivium You will need 20 members within the year to become an “official convivium”, so membership will be the push for the first couple of years. To register members, familiarize yourself with the types of membership available,attached.
SLOW FOOD VANCOUVER
Slow Food Vancouver is a member driven organization of food enthusiasts who recognize the importance of connecting the pleasure of food to the people who grow, process and cook it. We are committed to food that is Good (a fresh and flavorsome seasonal diet that satisfies the senses and is part of the local culture), Clean (food productionand
CIAO, BENNY
Earlier this week Benny Di Zitti, a dear friend of Slow Food passed away prematurely. We are deeply saddened by this news and we send our love and deepest condolences to his family. THE CANADIAN ARK OF TASTE The Canadian Ark of Taste. Slow Food Canada’s Ark of Taste reflects Canada’s vast, diverse landscape of peoples and foods. The Ark of Taste is an international catalog of foods that are threatened by industrial agriculture, the standardization and large-scale distribution of globalTAMWORTH PIG
The Tamworth pig is a golden-red coloured pig with a long head, prick ears, a straight face and snout and a long, narrow body. It is a very hardy animal, making it especially well matched to adverse climates like that of Canada where they do well even during severe winters.SASKATOON BERRY
The Saskatoon berry, also known as the Serviceberry, Juneberry, and Shadbush, is a wild plant native to Western Canada. Saskatoon berriesgrow in
TANCOOK ISLAND SAUERKRAUT Tancook Island sauerkraut is produced from a cabbage cultivar that has been grown on this small Nova Scotia island for over 175 years. The smallish, tight-headed cabbage is perfect for making sauerkraut. The seeds are saved from year to year for replanting and the local cabbage fields are fertilized with seaweed harvested from the island shores.SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities. FIND YOUR LOCAL CONVIVIUM Johanne Mackinnon. infosfv@slowfoodvancouver.com. Slow Food Vancouver Island and Gulf Islands. Brooke Fader. info@slowisland.ca. Columbia Valley. Alison Bell. slowfoodcv@gmail.com. Slow Food ThompsonOkanagan.
SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
ARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionFUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberLUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent.SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities. FIND YOUR LOCAL CONVIVIUM Johanne Mackinnon. infosfv@slowfoodvancouver.com. Slow Food Vancouver Island and Gulf Islands. Brooke Fader. info@slowisland.ca. Columbia Valley. Alison Bell. slowfoodcv@gmail.com. Slow Food ThompsonOkanagan.
SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
ARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionFUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberLUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent. CONVIVIA ACROSS CANADA Afficher Convivia Slow Food au Canada sur une carte plus grande. BRITISH COLUMBIA / COLOMBIE-BRITANNIQUE. Slow Food Vancouver Heather Pritchard heatherpritchard69@gmail.com. Slow Food Vancouver Island andGulf Islands
CONTACT - SLOW FOOD
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW TRAVEL
Slow Food Travel offers a new model for tourism, made up of meetings and exchanges with farmers, cheesemakers, herders, butchers, bakers and winegrowers who, along with the chefs who cook their products, will be the narrators of their local areas and unique guides to thelocal traditions.
START A NEW CONVIVIUM IN YOUR AREA Please find the process outlined, below. STEP ONE: A minimum of 12 people must be gathered to start a new convivium You will need 20 members within the year to become an “official convivium”, so membership will be the push for the first couple of years. To register members, familiarize yourself with the types of membership available,attached.
SLOW FOOD VANCOUVER
Slow Food Vancouver is a member driven organization of food enthusiasts who recognize the importance of connecting the pleasure of food to the people who grow, process and cook it. We are committed to food that is Good (a fresh and flavorsome seasonal diet that satisfies the senses and is part of the local culture), Clean (food productionand
CIAO, BENNY
Earlier this week Benny Di Zitti, a dear friend of Slow Food passed away prematurely. We are deeply saddened by this news and we send our love and deepest condolences to his family. THE CANADIAN ARK OF TASTE The Canadian Ark of Taste. Slow Food Canada’s Ark of Taste reflects Canada’s vast, diverse landscape of peoples and foods. The Ark of Taste is an international catalog of foods that are threatened by industrial agriculture, the standardization and large-scale distribution of globalTAMWORTH PIG
The Tamworth pig is a golden-red coloured pig with a long head, prick ears, a straight face and snout and a long, narrow body. It is a very hardy animal, making it especially well matched to adverse climates like that of Canada where they do well even during severe winters.SASKATOON BERRY
The Saskatoon berry, also known as the Serviceberry, Juneberry, and Shadbush, is a wild plant native to Western Canada. Saskatoon berriesgrow in
TANCOOK ISLAND SAUERKRAUT Tancook Island sauerkraut is produced from a cabbage cultivar that has been grown on this small Nova Scotia island for over 175 years. The smallish, tight-headed cabbage is perfect for making sauerkraut. The seeds are saved from year to year for replanting and the local cabbage fields are fertilized with seaweed harvested from the island shores.SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities. FIND YOUR LOCAL CONVIVIUM Johanne Mackinnon. infosfv@slowfoodvancouver.com. Slow Food Vancouver Island and Gulf Islands. Brooke Fader. info@slowisland.ca. Columbia Valley. Alison Bell. slowfoodcv@gmail.com. Slow Food ThompsonOkanagan.
SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
ARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionFUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberLUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent.SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities. FIND YOUR LOCAL CONVIVIUM Johanne Mackinnon. infosfv@slowfoodvancouver.com. Slow Food Vancouver Island and Gulf Islands. Brooke Fader. info@slowisland.ca. Columbia Valley. Alison Bell. slowfoodcv@gmail.com. Slow Food ThompsonOkanagan.
SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
ARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionFUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberLUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent. CONVIVIA ACROSS CANADA Afficher Convivia Slow Food au Canada sur une carte plus grande. BRITISH COLUMBIA / COLOMBIE-BRITANNIQUE. Slow Food Vancouver Heather Pritchard heatherpritchard69@gmail.com. Slow Food Vancouver Island andGulf Islands
CONTACT - SLOW FOOD
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW TRAVEL
Slow Food Travel offers a new model for tourism, made up of meetings and exchanges with farmers, cheesemakers, herders, butchers, bakers and winegrowers who, along with the chefs who cook their products, will be the narrators of their local areas and unique guides to thelocal traditions.
START A NEW CONVIVIUM IN YOUR AREA Please find the process outlined, below. STEP ONE: A minimum of 12 people must be gathered to start a new convivium You will need 20 members within the year to become an “official convivium”, so membership will be the push for the first couple of years. To register members, familiarize yourself with the types of membership available,attached.
SLOW FOOD VANCOUVER
Slow Food Vancouver is a member driven organization of food enthusiasts who recognize the importance of connecting the pleasure of food to the people who grow, process and cook it. We are committed to food that is Good (a fresh and flavorsome seasonal diet that satisfies the senses and is part of the local culture), Clean (food productionand
CIAO, BENNY
Earlier this week Benny Di Zitti, a dear friend of Slow Food passed away prematurely. We are deeply saddened by this news and we send our love and deepest condolences to his family. THE CANADIAN ARK OF TASTE The Canadian Ark of Taste. Slow Food Canada’s Ark of Taste reflects Canada’s vast, diverse landscape of peoples and foods. The Ark of Taste is an international catalog of foods that are threatened by industrial agriculture, the standardization and large-scale distribution of globalTAMWORTH PIG
The Tamworth pig is a golden-red coloured pig with a long head, prick ears, a straight face and snout and a long, narrow body. It is a very hardy animal, making it especially well matched to adverse climates like that of Canada where they do well even during severe winters.SASKATOON BERRY
The Saskatoon berry, also known as the Serviceberry, Juneberry, and Shadbush, is a wild plant native to Western Canada. Saskatoon berriesgrow in
TANCOOK ISLAND SAUERKRAUT Tancook Island sauerkraut is produced from a cabbage cultivar that has been grown on this small Nova Scotia island for over 175 years. The smallish, tight-headed cabbage is perfect for making sauerkraut. The seeds are saved from year to year for replanting and the local cabbage fields are fertilized with seaweed harvested from the island shores.SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities. FIND YOUR LOCAL CONVIVIUM Johanne Mackinnon. infosfv@slowfoodvancouver.com. Slow Food Vancouver Island and Gulf Islands. Brooke Fader. info@slowisland.ca. Columbia Valley. Alison Bell. slowfoodcv@gmail.com. Slow Food ThompsonOkanagan.
SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
ARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionFUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberLUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent.SLOW FOOD IN CANADA
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW FISH IN CANADA
Slow Food Canada is excited to announce the creation of the Slow Fish Canada campaign, a national group that will focus efforts on issues related to fisheries. Fishing is a particularly critical issue, given the dwindling state of global fish stocks, pollution of the oceans and its impact on the livelihood of small-scale fishing communities. FIND YOUR LOCAL CONVIVIUM Johanne Mackinnon. infosfv@slowfoodvancouver.com. Slow Food Vancouver Island and Gulf Islands. Brooke Fader. info@slowisland.ca. Columbia Valley. Alison Bell. slowfoodcv@gmail.com. Slow Food ThompsonOkanagan.
SLOW FOOD WINNIPEG
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.COOKS’ ALLIANCE
The Slow Food Cooks’ Alliance is a network uniting chefs around the world who are committed to defending biodiversity, traditional gastronomic skills and local cultures and supporting virtuous food producers. Chefs have a fundamental role to play in safeguarding LUNCH AT RAGLEY FARM IN SOOKE, BC (VANCOUVER ISLAND AND By Chef’s Alliance member Oliver Kienast of Wild Mountain Food & Drink. This September, my friend and fellow Chef’s Alliance member Brad Holmes of Olo and I put on a harvest lunch to share the bounty of the fall with our fellow Slow Food members and friends. We chose to do it at Ragley Farm in East Sooke, which is run by Josie Hill who had been a Terra Madre delegate in 2004 and suppliesSAVIGNAC TOMATO
Savignac Tomato. The Savignac tomato is a medium to large sized tomato native to the Lanaudière region of Quebec. Lanaudière is situated northeast of Montreal, between the St. Lawrence River and the Laurentian Mountains. The variety is well adapted to Quebec’s cool climate and short summers. The fruits are round (8-10 cm in diameter)with a
ARK OF TASTE
The Canadian Commission. About the Ark. The Presidia Project; The Canadian Ark of Taste; About us. The Canadian CommissionFUNDY DULSE
Dulse is a red seaweed that grows attached to rocks in the intertidal zone of the North Atlantic, particularly Canada’s Bay of Fundy, home of the world’s highest tides. Fronds may vary in color from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″). Bay of Fundy dulse is hand harvested, usually from June-SeptemberLUNENBURG PUDDING
Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and a combination of “mixed spices” of which the herb summer savoury is prominent. CONVIVIA ACROSS CANADA Afficher Convivia Slow Food au Canada sur une carte plus grande. BRITISH COLUMBIA / COLOMBIE-BRITANNIQUE. Slow Food Vancouver Heather Pritchard heatherpritchard69@gmail.com. Slow Food Vancouver Island andGulf Islands
CONTACT - SLOW FOOD
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.SLOW TRAVEL
Slow Food Travel offers a new model for tourism, made up of meetings and exchanges with farmers, cheesemakers, herders, butchers, bakers and winegrowers who, along with the chefs who cook their products, will be the narrators of their local areas and unique guides to thelocal traditions.
START A NEW CONVIVIUM IN YOUR AREA Please find the process outlined, below. STEP ONE: A minimum of 12 people must be gathered to start a new convivium You will need 20 members within the year to become an “official convivium”, so membership will be the push for the first couple of years. To register members, familiarize yourself with the types of membership available,attached.
SLOW FOOD VANCOUVER
Slow Food Vancouver is a member driven organization of food enthusiasts who recognize the importance of connecting the pleasure of food to the people who grow, process and cook it. We are committed to food that is Good (a fresh and flavorsome seasonal diet that satisfies the senses and is part of the local culture), Clean (food productionand
CIAO, BENNY
Earlier this week Benny Di Zitti, a dear friend of Slow Food passed away prematurely. We are deeply saddened by this news and we send our love and deepest condolences to his family. THE CANADIAN ARK OF TASTE The Canadian Ark of Taste. Slow Food Canada’s Ark of Taste reflects Canada’s vast, diverse landscape of peoples and foods. The Ark of Taste is an international catalog of foods that are threatened by industrial agriculture, the standardization and large-scale distribution of globalTAMWORTH PIG
The Tamworth pig is a golden-red coloured pig with a long head, prick ears, a straight face and snout and a long, narrow body. It is a very hardy animal, making it especially well matched to adverse climates like that of Canada where they do well even during severe winters.SASKATOON BERRY
The Saskatoon berry, also known as the Serviceberry, Juneberry, and Shadbush, is a wild plant native to Western Canada. Saskatoon berriesgrow in
TANCOOK ISLAND SAUERKRAUT Tancook Island sauerkraut is produced from a cabbage cultivar that has been grown on this small Nova Scotia island for over 175 years. The smallish, tight-headed cabbage is perfect for making sauerkraut. The seeds are saved from year to year for replanting and the local cabbage fields are fertilized with seaweed harvested from the island shores.SLOW FOOD IN CANADA
Preserving Canadian Food Heritage* English
* Français (French)* Home
* Who We Are
* About Slow Food in Canada* Board Members
* Slow Food International* What We Do
* Cooks’ Alliance
* Ark Of Taste
* Slow Fish in Canada * Slow Food Youth Canada* Slow Travel
* Fundraising
* Get Involved
* Find your local convivium* Become a member
* Start a New Convivium in Your Area * Canadian Food Heroes* News
* Our Blog
* Annual Summit
* 2019 – Guelph
* 2018 – Saskatoon* 2017 – Moncton
* 2016 – Invermere* 2016 AGM Minutes
* Terra Madre
* Terra Madre 2018
* Terra Madre 2016
* Contact
*
*
*
*
*
1
2
3
4
5
BECOME A MEMBER!
WHERE WE ARE
SUBSCRIBE!
I accept that Slow Food in Canada send me, via email, regular updates and information about its activities and events. You can withdraw your consent at any time.JOIN US ON FACEBOOK
LATEST NEWS
JOIN US IN CELEBRATING 30 YEARS OF THE SLOW FOOD MANIFESTO November 2, 2019 By slowadmin “…we can begin by cultivating taste, rather than impoverishing it,by …
CIAO, BENNY
June 28, 2019 By
Earlier this week Benny Di Zitti, a dear friend of Slow Food passedaway …
WHAT SLOW FOOD INTERNATIONAL COUNCIL EXPECTS FROM THE NEW FAO DIRECTORGENERAL
June 20, 2019 By
What Slow Food International Council expects from the new FAO DirectorGeneral: …
TWITTER FEED
*
Slow Food isn't just about celebrating good food (though it is also about that). It's also about enhancing biodiver… twitter.com/i/web/status/12317… February 23, 2020 10:38 pm*
Delegation served up some of Canada's best seafood to MPs, ministers & senators to highlight the value of our indep… twitter.com/i/web/status/12241… February 3, 2020 3:08 am*
“West Coast Fisheries: Sharing Risks & Benefits” shows lack of transparency around Cdn fishing licences & quotas--a… twitter.com/i/web/status/12241… February 3, 2020 2:55 amFACEBOOK CONVIVIA
* Calgary
* Cocagne Acadie
* Columbia Valley
* Edmonton
* Lanaudière
* Montréal
* Northumberland Shore* Nova Scotia
* Perth County
* Prince Edward County* Saskatoon
* Superior
* Thompson Okanagan
* Toronto
* Université de Montréal * Vallée de la Batiscan* Vancouver
* Vancouver Island & Gulf Islands* Wellington County
* Winnipeg
ARCHIVE
Archive Select Month November 2019 June 2019 May 2019 January 2019 November 2018 October 2018 September 2018 August 2018 July 2018 June 2018 May 2018 February 2018 October 2017 May 2017 April 2017 February 2017 December 2016 November 2016 October 2016 September 2016 August 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 October 2012 September 2012 August 2012 July 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 November 2010 September 2010 August 2010OUR CAMPAIGNS
* Ark Of Taste
* Raw Milk
* Slow Fish
CONTACT US
Email: info@slowfood.ca Copyright © 2021 Slow Food Canada · Developed by PoundPigNotifications
Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0