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Uncovering the roots of farming sustainability By: Elisa Fitzpatrick, OHEA Student Member  Photo credits: Elisa Fitzpatrick 2017 Did you know that less than one in five Canadians lives in rural communities?
The connection between us and where our food comes from is stretching further and further apart. With more people as city dwellers than rural land owners, a vast majority of people are no longer connected with our agricultural practices and the importance of sustainability in the agriculture sector. Environmental sustainability of the food chain is frequently examined, but often, agricultural sustainability is left out of the discussion. What most consumers do not consider, are the tasks that farmers undertake to ensure that their practices remain sustainable. Today my hope is that I can educate you on some ways that farmers establish sustainable practices, minimize their environmental impact, and continue to ensure that their farm land and resources will be bountiful for the future.
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By: Lela Hopper, OHEA Student Member Individuals need the best of both worlds when purchasing local foods, here's why.  Individuals need the best of both worlds when purchasing local foods, here's why. During a previous summer, my family signed up for a community supported agriculture (CSA) box. The summer consisted of picking up a small box of food once a week at a local meeting spot. The contents of the box came from a 100 km radius from our house.
We didn’t know what we were getting each week, and it was interesting to talk to the farmer and learn how to cook and store these new foods. The box contained seasonal vegetables, fresh herbs that we could plant, and a variety of canned products like pickles and beets. By: Bryn Brouwers, OHEA Student Member Critical conversations are needed around agriculture and food systems  New course introduced at Brescia University College encourages students to consider agriculture and food systems By: Mary Carver, P.H.Ec.  Mary Carver bringing greetings from OHEA at The Royal Food and Nutrition Forum 2018. Source: Eileen Stanbury, P.H.Ec. ‘For 10 Days Agriculture Comes to the City.’ What an appropriate annual tag-line used by The Royal Agricultural Winter Fair (RAWF).
Since 1922, Agriculture has brought international attention to Toronto in November, as farmers, producers, commodity groups, and homesteaders arrive, to exhibit their very best agricultural products and livestock. Competition is steep, but food education is a primary focus at RAWF. Many features meld seamlessly into Ontario Ministry of Education curriculum. This year, Royal planners invited Professional Home Economists, Registered Dietitians, Food Educators, Researchers, Farmers, Authors and Consumers to discuss food perspectives on Nov. 7th. The invigorating event was promoted as The Royal Food & Nutrition Forum and held on-site. By: Wendi Hiebert, P.H.Ec.  Another great speaker has just been added to the agenda for the Food and Nutrition Forum at The Royal! Just one of many reasons why you should register for this event.
Pat Crocker has released a timely cookbook - Healing Cannabis Edibles: Exploring the Synergy of Power Herbs. She will present and answer questions about cooking and healing with cannabis. Her cookbook will be available for sale. This pertinent presentation is one more good reason to sign up for the Food and Nutrition Forum on Nov. 7th. Read below for seven more reasons for why you should attend the Forum at The Royal.  You are invited to the annual Food and Nutrition Forum held at the 2018 Royal Agricultural Winter Fair at Exhibition Place in Toronto.
By: Andrea Gaudet of the Half-Assed Hobbyist Originally posted on September 19, 2016 on the Half-Assed Hobbyist.  This whole gardening year I have had high hopes that I would have enough tomatoes to make this savoury tomato jam. With the devastating falling over of my giant tomato plants, I thought for sure I would be waiting till next year to achieve this dream. But. My plants had other ideas.
I managed to collect enough for two batches of a savoury tomato jam that was an office favourite at the test kitchen I worked for back in AB. Essentially its the most fancy ketchup analog you'll ever eat. I love it on toast, warmed up on sandwiches, or even by the spoonful. Haha. ;) By: Erin MacGregor, RD., P.H.Ec. of Howtoeat Here at How to Eat, 2018 has been a fruitful year of hands-on learning about where our food comes from. Over the past several months, Dara and I have had opportunities to meet farmers, plant scientists and agriculture experts in a number of different settings, and we’ve learned a lot about what is and isn’t true when it comes to our food system. Last month, the folks at Farm and Food Care Saskatchewan invited us out to Saskatoon where we hobnobbed with real-life Canadian farmers and producers who hosted us in touring their farms and production facilities and fielded some of the most common questions we hear from our friends, family and followers.  Farm and Food Care’s mission is to provide credible information on food and farming to non-farmers. They are supported by most of the major agricultural groups in Saskatchewan, along with food processors, agri-business, government and individuals who support their vision of connecting consumers to food and farming. By: Sue Soderman, P.H.Ec. Strawberries are the most popular of all the berries. This sweet juicy treat is easy to pop in your mouth. Their season is short and is dependent on how the Spring has progressed. They are best eaten just after being washed but they can be made into desserts, jams, jellies , muffins, sauces or sliced on top of cereal or a salad. Because of their bright red colour and intense sweet flavour, they are a natural for eye and taste appeal when added to foods.  |
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