Friday, December 11, 2015




The Slow Food Foundation for Biodiversity is very happy to
welcome Canada to the Chef's Alliance




The founding members of the Chefs' Alliance in Canada have been recognized for their dedication to a local food culture.
Their menus are a vibrant representation of the cultivated and wild bounty that makes Canadian cuisine truly unique. 

On the West Coast, these Slow Food chefs are:

Cory Pelan
*
Whole Beast
Clif Lear
*
Fol Epi
Agrius
Brad Holmes
*
Olo
Oliver Kienast
*
Wild Mountain
David Gunawan
*
Farmer's Apprentice

Grapes & Soda

Royal Dinette
Jesse McCleery
*
Pilgrimme



The prestigious International Foundation for Biodiversity Slow Food Chefs’ Alliance announces the first Canadian chefs to commit themselves to defending food biodiversity in their restaurants and shops. They join a network of chefs in Italy, the U.S.A., the Netherlands, Mexico, Albania and 
Morocco defending biodiversity around the world. Montreal is the home base for chefs representing Eastern Canada, while founding Chefs on the West Coast are based in Vancouver, Vancouver Island and on the Gulf Islands.

“It’s important to recognize the chefs who are genuinely engaged in their local food communities, “ said Vancouver Island and Gulf Islands Slow Food convivium leader Brooke Fader. “It’s fascinating to see these chefs using similar local ingredients, but creating a cuisine that is unique to each of them,” she said.
“They support local food production all year, not just ‘when possible’. They work hard tocreate a reciprocity with their producers and their guests, elevating the identity of Canadian cuisine.”

Slow Food Alliance chefs travel and meet with one another, participating in events, sharing ingredients and cooking together. Our West Coast chefs have chosen to share an ingredient with each other that they have in abundance: Jesse - pickled bull kelp; Dave - quince jam; Cory - porcini salami; Brad - lemon drop hot sauce; Clif - Red Fife wheat; Oliver - grand fir honey.

Slow Food involves over a million people dedicated to and passionate about good, clean and fair food. This includes chefs, youth, activists, farmers, fishers, experts and academics in over 158 countries; a network of around 100,000 Slow Food members linked to 1,500 local chapters worldwide (known as convivia), contributing through their membership fee, as well as the events and campaigns they organize; and over 2,500 Terra Madre food communities who practice small-scale and sustainable production of quality food around the world.

Monday, November 16, 2015

Limited Edition Slow Food Canada Mugs!

The Vancouver Island and Gulf Islands Convivium has designed limited edition enamel camping mugs as a fundraiser to send members from Vancouver Island to Salone del Gusto and Terra Madre in 2016. 






  • $18 each for Slow Food members
  • $22 each for friends of Slow Food
  • Pick up available or shipping at cost
Mugs can be purchased by emailing brooklynf@gmail.com

Saturday, June 20, 2015

2nd Annual Slow Vines & Slow Food AGM | July 12 2015 at Unsworth Vineyards



Enjoy an unforgettable 3 course locally-sourced lunch from Unsworth’s award-winning kitchen with optional wine pairings. Relax on the beautiful patio overlooking rolling vine-planted hills and gardens. Sample new releases and go behind the scenes on a private tour with winemaker Daniel Cosman. Find out what makes one of B.C.’s most successful local wineries so special!

$10 from each ticket will be donated to the Sierra Leone Slow Food Gardens in Africa community that has been heavily affected by ebola.  Many children have been left orphaned, and the challenge to recover is ongoing. 

July 12th 2015 — Unsworth Vineyards

11:30 am — Optional AGM (no ticket required). Open to all current Slow Food members. 
1:00 pm — 2nd annual Slow Vines lunch
2:00 pm — Winery tour

Tickets available via EventBrite

  • $40 for Slow Food members
  • $50 for non-members
  • $15 optional wine pairing

Sunday, June 7, 2015

Debrief from Canada's National Slow Food meeting 2015

Slow Food Canada's National meeting was held in Montreal April 22-26th, 2015. Members from Slow Food Convivia from coast to coast came together to strengthen their understanding of Slow Food concerns and to connect and share the stories from our local communities. Here are my reflections and take aways for those who you who were not able to join us in Montreal! - Jen Reiher, Communications for Vancouver Island & Gulf Islands


Ariel Tarr for Flytographer

For those of us involved in food activism on Vancouver Island & Gulf Islands it is easy to be a bit spoiled when it comes to our food; our climate and geography create a little microcosm perfect for the proliferation of 'Slow Food' principles. Life on the islands is ideally set up for a "slow" lifestyle. Our geography is practically designed for the "100 mile diet," we have a community innately drawn to supporting small & local and our growing season is longer than pretty much anywhere else in the country.

Visiting Montreal and hearing the challenges and successes happening in other provinces across the country really was an eye opening experience. In many ways our hopes for the future are so much the same - but in many ways we are truly a massive country with a diversity of experiences, perspectives and food cultures that shape the work that we do on our local levels.

Welcome to the incoming National Board President, Heather Pritchard!
What really hit home in the conversations and presentations is that there is so, so much work to be done. In many ways the food policy (or lack there of) in Canada is completely backwards and working against the philosophical agenda of Slow Food for good, clean and fair food where there is a strong connection between consumers and producers. From coast to coast I heard stories from farmers, fishermen, food activists and small producers — their small successes and big fears. We were also lucky enough to have the founder of Slow Food, Carlo Petrini, visiting from Italy who expressed that these destructions to our food systems are truly happening all across the world.

There were many threads of conversation throughout the few days we spent together that constantly emerged, and here are the big learnings that we can apply to our own activism and actions on the local level.

Ariel Tarr for Flytographer

Consumer pressure is powerful!

Every presenter who came and spoke to us spoke in some way to the power of consumer actions to make a difference on a larger scale! We make decisions every day about how to spend our money on food. Those dollars do make a difference when it comes to the actions of governments and big business!

There are several consumer-focused food activism topics that Slow Food Canada is focusing on at the moment:

Slow Fish

The Slow Fish Canada committee has really done some amazing work recently! This video sums up brilliantly the voices of the Slow Fish network & the thoughtful, passionate way in which they are navigating the challenges of consuming and producing ethical & sustainable seafood.  Bravo to the team working on tackling complex and controversial topic in a Canadian context! 


Slow Food Canada & Slow Food USA are also supportive of the Okanagan Salmon Community Initiative which, after decades of hard work and re-innovation, has started to reinvigorate the Sockeye Salmon Fishery in Osoyoos Lake. The conversation has started with the community to create a cross-border nomination of the Okanagan Sockeye as a Slow Food Presidia product. 

GM Foods

It was fabulous to hear more about GMO from the folks at CBAN (the Canadian Biotechnology Action Network). I was surprised to hear how much Canadians have played a huge part in GMO policy worldwide!

This was a very eye opening presentation for me. While there have been relatively (although I am sure some would disagree) cautious use of GMO foods for production around the world (see the full list broken down here!) there are two big changes poised that are quite shocking...

The first is that the first genetically engineered animal being produced for consumption is currently happening right here in Canada. Although it is not on the market yet, there has been any studies on the safety of the fish for either human consumption or the potential risk to ecosystems. 

The second is that although genetically modified alfalfa is not available in Canada at this time, it is available across the border in the US. What is troubling about this is that this is the first GM plant that is a perennial. This vastly increases the risk of cross-pollination between GM and non-GM plants. This is terrifying for farmers, as precedent has already been set for farmers to be sued by the companies that have patented their GM crops if cross-pollination occurs. Alfalfa is a critical crop for the production of cattle, and this is potentially a challenging position for any organic farmer with a field near to farmers growing GM alfalfa to be in! 

It is consumer pressure that has kept other GM crops off the market in the past. Find out how to contact your MP.

Raw Milk

Raw Milk has been a political issue here in BC lately, but I wasn't aware that Canada is one of the only G8 countries that bans the production & distribution of Raw Milk across the board. The independent and unfunded researcher, Nadine Ijaz, spoke very eloquently about the relative dangers of raw milk. While there are real dangers associated with consuming raw milk, her analysis shows that these dangers are statistically less likely than cooking foods like hamburger or chicken.  And yet... farmers who produce & distribute Raw Milk are being arrested. This is an opportunity for positive consumer pressure to effect change!

More on this topic can be found at http://rawmilkconsumer.ca/

Passionate about any of these topics? National committees of Slow Food members from across Canada are being created now! Join by emailing info@slowfood.ca


Ariel Tarr for Flytographer

Slow Food is a convivial & positive kind of activism

Slow Food is such a unique organization to be a part of! While food is the center of our activism, we recognize the political, social, economic and environmental pressures that shape this activism. But... we also do not lose sight of the importance of celebration and of coming together to each and truly enjoy what we consume. 

Carlo Petrini spoke so eloquently on this topic, and I think this rings true for me personally when I think about why I choose to be involved in this food movement, and this movement over any of the others I could choose to participate in! 


Ariel Tarr for Flytographer

Slow Food's strength is a network 

Sometimes, working on our local levels, it is easy to forget that Slow Food is a National & International movement as well! But we truly are - and there is so much power in tapping into our collective network to really leverage change to happen! One member of Slow Food alone will not have all the answers, but by tapping into our membership across the country and across the world in all the different projects & branches of Slow Food we CAN really make a difference.


Youth are the future of Slow Food

For the first time across Canada we had a strong representation from youth members! Several conviviums at College & University campuses have emerged, and their perspective throughout the weekend was extremely valuable. 

It stood out for many of us was how important it will be for younger generations to be connected not only to where to purchase local food, but also skills on how to use it. Many youth are lacking in cooking and food production skills, even very basic ones! Slow Food can play a part in shifting this and helping our future generations become conscious consumers. 

Ariel Tarr for Flytographer


Canada's terrior is diverse and delicious


What would a Slow Food event be without some really delicious, really locally-sourced food? It came in suitcases, by Canada Post and by foot... but it came! Here is one night's sample of the diversity of food being produced across our delicious country. 

Terroir is a bit of a foreign term in anglophone parts of Canada, and I know that we use it often in Slow Food with a little bit of explanation needed... but in Quebec the word seemed to be commonly used.  It was so delightful to be surrounded by such a strong food culture. I cannot think of a better place to experience a Slow Food meeting! 

Each course of our dinner was representative of a different regional cuisine of Canada







Top middle - Alberta charcuterie
Middle left - BC Okanagan Sockeye Tartare and Celebration Salad greens
Middle middle - Maritime fish cake in an oyster broth
Middle right - Alberta Bison & Saskatchewan lentils
Bottom left - Ontario cheeses
Bottom middle - A cheese-centric dessert from Quebec






Sunday, April 12, 2015

10 ways to eat local on a budget


We have been bamboozled about the true price of our food. Commodification, subsidies, trade deals and corporate lobbying have made industrial foods less costly than natural foods. While empty calories have gotten cheaper, nutritional value has gotten more expensive. Until our governments support our farmers, fishermen, and primary food producers like they do the multi-national corporations, eating local may present an economic challenge. 

FACT: We spend less of our income on food today than any other time in history. [source]

The politics of eating and the true price of our food is a sad state of affairs… but as part of the Slow Food movement we are more empowered to take charge of the foods we consume than most other people in the world. Yes, these tips do require more time, and more effort. Feeding yourself should, actually, considering how important it is!




Our collective effort does create momentum, don’t ever deny the benefit of even a small action. There are already many voices calling for the governmental action we need to support our local food producers. If the consumer demands good, clean and fair food, then politicians and industry will have to listen.

We won’t be perfect, we never are, but intention can mean a lot when it comes to how you choose to spend your food dollars. Do what you can when you can. 

Benefits of a local food diet:

higher nutritional content
cleaner, bolder flavours
smaller carbon footprint
stimulates a vibrant local economy
more ethical to the animal, the producer & the planet

the cost of not eating local is much too high! 


Brooke Fader is a sommelier, gardener, restaurant-owner, leader of the Slow Food Vancouver Island convivium & active member of the Slow Fish Canada committee.