SEASONALITY | PROCUREMENT | BUTCHERY | LAKE FISH | GOOD FOOD GROUPS | FOOD TOURISM 101
To see when Ontario fruits and vegetables are in season, head to the Foodland Ontario website. Make sure to follow their Facebook and Twitter pages to get seasonal updates and more. To help make healthier food choices, consider using the Foodland Ontario nutrition guide.
Local Food Procurement Made Easier.
There’s a common assumption that local sourcing isn’t possible because produce isn’t available all year round. There’s no ignoring that it becomes more difficult to source locally when the cold weather comes. It’s all about preparation. Plan ahead. Consider preserving and cold storage. There’s also greenhouses and year-round products to consider. Here are some resources to make finding Ontario and drink easier.
This quick guide is meant to educate and inspire those questioning to profitability of sourcing local food. Download the presentation here.
Get farm fresh food, whether it’s fruit, vegetables, grains or dairy, delivered right to your restaurant. 100kmfoods.com
If you’re selling or sourcing Ontario food, this site offers you the easiest and most effective way to connect with potential partners. It’s an online market place. Need peppers? Just search peppers and everyone with peppers available that week pops up!
Proudly Canadian and family-owned, Flanagan’s is the largest Canadian owned, independent foodservice distributor in the country. They have a strong commitment to identifying and sourcing Ontario products. Find a rep near you at flanagan.ca
We’re here to help. Check out the Feast On Preferred Purveyors or send us a note. We’ll help you find it.
In-house whole animal butchery is an important part of keeping our small farms viable — it also saves you money. Integrating butchery into your business model doesn’t need to be difficult, it just takes some planning and education. That’s why we host Pigstock every year and continually engage champions of this practice to provide you with resources.
By Ryan & Carl of Richmond Station
GOING WHOLE HOG
By Ryan & Carl of Richmond Station
By Christoph Wiesner
The best way to know if meat is cooked properly is to use a meat thermometer, inserted into the thickest part of the roast (not touching bone or fat), to check internal temperature. Remove pork from the oven when the internal temperature reaches 155 F/68 C and rest 3 to 5 minutes until the temperature reaches 160 F/71 C.
Fast facts and frequently asked questions about Ontario pork. Find information on our social responsibility, nutrition, pork production and many other of our most common questions.
LOOKING FOR THE CUT CHART?
DOWNLOAD IT HERE.
One Fish, Two Fish, Good Fish.
Overfishing is one of the biggest threats our oceans (and lakes!) face today. The Ocean Wise symbol next to a seafood item is our assurance of a sustainable seafood choice. The Ocean Wise seafood program makes it easy for consumers to make sustainable seafood choices that ensure the health of our waters for generations to come. Chefs and consumers alike have many local options for sustainable lake food in Ontario. Current Ocean Wise recommendations include:
SmeltBottom Gillnet, Midwater trawl
Lake TroutTrap net, Gillnet
There are plenty of people doing good food work across the province.
Want to find one in your area? Check out the list below and make sure to take a gander at our Tastes of Place: destinations committed to providing you with a true taste of Ontario!
South Western Ontario
WHAT IS FOOD TOURISM?
Culinary tourism is a recipe for economic development success. Culinary tourism has emerged as a central facet to any tourist experience. It encompasses cultural practices, the landscape, the sea, local history, values and cultural heritage. Food serves to connect us with the land, our heritage and the people around us. It is a diverse and dynamic channel for sharing stories, forming relationships and building communities. By combining travel with these edible experiences, food tourism offers both locals and tourists alike an authentic “taste of place”.
DID YOU KNOW?
- Virtually any tourism experience is enriched by food and drink.
- ICTA cites Ontario as one of three world-wide leaders in food tourism among the nine countries surveyed. Scotland and Louisiana were identified as the other two leaders.
- Based on a Ryerson University Study, the average food tourist spent double that of a generic tourist!