Tag: Jamie Kennedy Kitchens

Not So Many Fish in the Sea

seachoiceoysters

There’s an old cliché that goes “there are plenty of fish in the sea”. This is meant to convey options and opportunities, but nowadays, it’s not a particularly apt analogy. Because fish stocks are dwindling due to poor husbandry and overfishing, and there aren’t a lot of fish in the sea anymore.

SeaChoice is a program by Sustainable Seafood Canada designed to mobilize consumers and industry to buy sustainable seafood, which is caught or farmed with consideration for the ocean’s ecological balance and the long-term viability of the fish. SeaChoice offers guidance to restaurants and consumers on what to buy and what to avoid.

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Building the Green Link

The folks at Slow Food Toronto have issues.

This past Monday, February 26th, they met at Hart House, along with a variety of local farmers, food purveyors, chefs and media to discuss how to best deal with them.

The issues being, of course, how to set up links between small local farms and the restaurants and consumers (aka. co-producers) who want their products.

A panel consisting of farmers, farmer’s market organizers and restaurateurs discussed the hurdles faced by everyone in ensuring local produce made it to local plates. Speakers included Stephen Alexander of Cumbrae’s; Susan Benson of the Culinary Tourism Initiative; Pamela Cuthbert, food writer and Slow Food Toronto founder; Anne Freeman of the Dufferin Grove Market; Jamie Kennedy of Jamie Kennedy Kitchens; and Mark Trealout of Kawartha Ecological Growers, as well as panel moderator Wayne Roberts of the Toronto Food Policy Council.

With a goal of forging partnerships between local growers and both restaurants and farmer’s market customers, the panel took turns speaking on various initiatives to increase awareness and dialogue.

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