Transition Brockville archive

Tag : Local foods (60)

Bringing local food into the sharing economy

Cornwall Standard-Freeholder / Todd Hambleton / 19 October 2017

There’s a food revolution going on, and several dozen guests at a first-time seminar on Thursday were finding out ways to get more deeply involved in it.

The Sprouting New Connections: Scaling Up event was hosted by All Things Food/Bouffe 360, in partnership with several organizations.

Talking about the sharing economy and the role technology is playing in it, keynote speaker Marcia Woods, CEO and co-founder of Barrie-based Fresh Spoke, told the gathering “it’s bloody well time we take advantage of this opportunity and apply it to local food.”

Fresh Spoke, which has an Eastern Ontario regional ambassador, says it’s reinventing the supply chain and giving local producers a new way to get food orders where they need to go, providing a marketplace platform that connects people with local producers and simplifies the order, payment and delivery process for buyers and sellers.

[ FULL ARTICLE ]  [ EVENT RESOURCES ]

Why you should turn your yard into a mini-farm

Yes! Magazine / Jennifer Luxton, Erin Sagen / 26 July 2017

[ FULL INFO-GRAPHIC ]

An IGA in Montreal is growing its own vegetables on the roof

Montreal Gazette / Jacob Serebrin / 20 July 2017

Tim Murphy bends down and pulls a healthy-looking bulb of garlic out of the ground.

Nearby, heirloom tomatoes grow next to several varieties of lettuce. It’s a large, well-maintained garden, but what really sets this garden apart is where it’s located. Murphy is a project manager and urban gardener for The Green Line: Green Roof, a Montreal-based company that installs green roofs, the garden he tends is on the roof of a grocery store.

IGA Extra Famille Duchemin, in the St-Laurent borough, says it’s the first grocery store in Canada to sell produce grown on its own roof.

More than 30 different kinds of produce are being grown on the 25,000-square-foot roof, and all of it is certified organic. In addition to tomatoes and lettuce, eggplant, radish, kale and basil are among the products growing here.

[ FULL ARTICLE ]

Business is sweet for butter tart baker

Recorder & Times / Wayne Lowrie / 30 June 2017

Bake a better butter tart and the world, it seems, will beat a path to your door.

“I’m amazed – delighted – at the enthusiasm that people have for butter tarts,” she said. “You can see it in their eyes. They get so excited: ‘Butter tarts!’”

Barr’s award-winning tart is a true Eastern Ontario creation. She uses Red Fife wheat grown outside of Gananoque and ground into flour at the 207-year-old mill in Delta. Leaf lard for the dough comes from Two Rivers Food Hub in Smiths Falls, which uses local pigs. A roadside stand outside of North Augusta supplied the rhubarb; Gibbons Family Farm in Frankville produced the maple syrup; the eggs come from Burnbrae Farms in Lyn; and the butter was churned at Stirling Creamery.

[ FULL ARTICLE ]

Surviving a hostile climate on local food: Michael Brownlee

Conversation Earth / Dave Gardner / 06 June 2017

A scaled-up local food system may be the only way we can feed ourselves as we weather the storm of climate change. Until now, CSAs, urban gardens and farmer’s markets have been the face of the local food movement. But Michael Brownlee, author of The Local Food Revolution: How Humanity Will Feed Itself in Uncertain Times, tells us this is not nearly enough. In this episode, the first of a two-part conversation, Brownlee shares how global industrial agriculture is failing us, and can’t adapt to the coming climate changes. He advocates relocalizing our food supply chain in order to adapt and survive.

Farming Off the Grid: May 2017 SWITCH presentation

SWITCH / 05 May 2017

Fat of the Land Farm is part of the movement towards conscious eating.

Since 2010 we have been raising animals on our small, grass-based farm in Moscow, Ontario. We raise the kind of food we want our family to eat, that means no GMO’s, no antibiotics, and no hormones. It also means respecting the nature of our livestock. Cattle graze fresh daily paddocks, pigs root up the earth in the forest, and chickens scratch and peck the pasture looking for a tasty bite. Its a regenerative systems approach that is rebuilding the health of our soil, us farmers, and our community.

We are proud to serve the Ottawa and Kingston areas with our farmer-direct, buying club model. Order only what you want, then meet us at the scheduled time. Avoid the confusion of the meat counter. Know exactly what you are getting and who you are getting it from. Simple.

The presentation slides from the May SWITCH Open Meeting featuring Fat of the Land Farm are now available.

[ FULL PRESENTATION ]

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The Transition Framework

Transition initiatives share many of the same goals as other groups, and work collaboratively with a variety of organizations in their local areas. Transition differs in that it focuses specifically on preparing communities for the changes associated with unprecedented resource depletion and transitioning away from fossil-fuel dependency.

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