This report presents a community food system plan developed through community consultation to guide action for the creation of a healthy food system for Sarnia-Lambton.
The "food system" includes all of the activities and relationships related to every aspect of the food cycle, including growing, harvesting, transporting, processing, distributing, marketing, selling, preparing, consuming, and disposing of food. A healthy community food system integrates all of the pieces of the food system to enhance the environmental, economic, social and nutritional health of a community.
Our food system has become increasingly globalized over the past few decades. Whereas a century ago most food was consumed in a relatively short distance from where it was produced, our diets today consist of foods from all corners of the globe.
The trend toward increasing distances between producers and consumers has prompted many to question the environmental and social sustainability of our food choices. Local farms are struggling to compete with larger, more industrialized farms in warmer climates. Products from California, for example, are dependent on publicly funded roads and transportation networks, and on vast subsidized irrigation networks that are not factored into the cost of food. This food is sent all over the continent, supplanting local production, because the price of the food is not reflecting the real costs associated with its production. The real costs of food production include environmental costs, such as the effects of climate change due to increased CO2 emissions from increased food transportation, as well as social degradation due to the loss of farms and rural communities, to name a few.
August 12, 2011
ONTARIO'S LOCAL FOOD CHAMPIONS: CULTIVATING CHANGE IN THE BROADER PUBLIC SECTORRead more
I have made this cake a couple of times this month and it has been a big hit. It's a little understated, yet somehow very luxurious. Beautiful fresh summer fruit helps! I've made it with peaches, as shown, but I think it's even better with blueberries.Read more
This is sort of a gloopy vegetable hash, which I have made a couple of times this week already, as we have dug up our first potatoes and the beans are still churning them out to the point that we are at a loss as to what to do with them all. Next year, I think we will plant one-third as many. The pole beans are crazy compared to the bush beans. Normally my go-to bean dish is this one, but our tomatoes are just starting to ripen, and I don't have gobs of them to throw around so I had to come up with something tomato-less. But with potatoes, which we now have in abundance.Read more
This past weekend Mr. Ferdzy's clan gathered for our annual "Christmas in July" - a birthday party for everyone! Mr. Ferdzy is practically the only member of his extended family who wasn't born in July or August. Too bad, he has to get his presents in the summer like everyone else. What I'm getting at though, is that this is going to be another fairly dessert-heavy week on this blog. This is one I've posted before, but it's good enough to post again. It looks pretty different this time, doesn't it? But it's really the same thing, with a couple of key ingredients swapped out.Read more
6 servings 1 hour 15 minutes - including 1 hour advance prep, but not cooling time
It's bean season around here! I think we've picked more than 3 bushels of beans so far... more to come. Many of them are now residing in our freezer waiting to be added to winter meals, but we're still eating lots. I had some rice left over from another meal when I made this, and that's a good plan. You will need to cook about 1 1/3 cups extra rice to end up with approximately 4 cups.Read more
There was some interest in the recipe for these, but they were somewhat experimental and I'm not sure this is really a finished recipe. They worked out quite edibly - in fact they were good! - but I do feel I will need to fiddle with the recipe some more. Hmm, that won't be painful, except to my waistline. Try to keep the cherries fairly dry. Excess juice will cause parts not to cook through. 48 squares 1 hour - 30 minutes prep time Make the Caramel: 2 cups dark brown sugar OR 1 cup Sucanat and 1 cup white sugar 1/2 cup butterRead more
It’s been just over a month now that I’ve been on the job at The Scarborough Hospital, working on this incredible project supported by a grant from the Greenbelt Fund.Read more