March 4, 2011 - 10am - 8pm - Confederation College

Held March 4, 2011 at Confederation College, the second annual Northern Food Connections Conference attracted a diverse group of participants from farmers and caterers to representatives of food agencies and members of the public looking for a unique dining experience.  Organized around the theme, Growing Relationships, Harvesting Opportunities, the event offered participants a variety of workshops and networking opportunities.  The conference culminated in an evening Local Foods “Tour”, featuring appetizers made mostly from local products by the College’s Culinary Arts students.
Organizing committee chair, Catherine Schwartz-Mendez , Nutritionist with the Thunder Bay District Health Unit, said that the aim of the conference was to further develop economic opportunities for local growers and producers by promoting the purchase of local food products. 

“The conference and the evening local foods ‘tour’ will further build awareness of the benefits of purchasing local food, strengthen the capacity of our local and regional food system, increase connections among local food partners and enhance the ability to grow, market and enjoy local products’, she said.

The conference opened with a presentation by multi-award winning Southern Ontario farmer Brian Gilvesy on environmental stewardship on the farm.  Gilvesy is the Chair of the innovative Norfolk ALUS (Alternative Lands Use Services) Pilot Project, the emerging program that envisions farmers as key environmental solution providers. He is also Co-Chair of the Sustain Ontario Steering Committee, the coalition for good food and farming. 
Presenter David Abazs of Finland, Minnesota’s Round River Farm, offered a workshop on fossil fuel-free farming and vegetable rotation and on how to develop a Northern food diet. Abazs is a Senior Fellow, Endowed Chair in Agricultural Systems for the College of Food, Agricultural and Natural Resource Sciences at the University of Minnesota. 

James Murphy of Savour Muskoka shared his story of changing the relationship between agriculture and tourism.  Murphy’s Savour Muskoka program is a culinary tourism initiative aimed at bridging the gap between suppliers and chefs while at the same time creating a culinary identity for the region of Muskoka and Parry Sound.

All three presenters received very high ratings from the delegates.  As one participant said, “David, Bryan and James were awesome!”  Other typical comments were:

• Excellent speakers
• Good mix of expertise, very relevant to the region
• Inspiring guys
• Excellent!  Exceeded expectations

The evening “tour” featured a variety of delectable appetizers created from ingredients such as local wild boar, blueberries, rabbit, cream, honey and fish.  Schwartz-Mendez said that showcasing the talents of the College’s Culinary Arts program was important to the organizing committee.

“It’s a great way to show what an excellent program the College offers while at the same time demonstrating what wonderful food we can create with local products and a little ingenuity”, she said.

Participants expressed their appreciation for the evening “tour”, giving it an “Excellent” (perfect) score.   The “awesome hospitality of the chefs and farmers” and the variety and excellence of the food were highlights of this event. 

Please contact Pat Forrest at info@forrestmarketing.ca if you have any questions.