FOOD DAY CANADA IS AUGUST 4, 2018
A NATIONAL CELEBRATION AND CALL-TO-ACTION
TO PUT CANADA ON THE MENU!
Hello [first name], Show your support for Food Day Canada / Journée des terroirs, and help make it an official recognized day in August when locally-grown food is abundant. Share your personal Food Day Canada (local food) stories and encourage your fans, followers and audiences to share their local food stories, by simply using the hashtag #FoodDayCanada – It’s the most patriotic thing you can do!
Want to make Food Day Canada official?
Email Anita Stewart, Founder of Food Day Canada / Journée des terroirs with your statement of support.
– Put Canada on the Menu News Release –
– Statements of Support and Congratulations –
– Links to Photos & Recipes –
Cook like a Canadian. Eat like a Canadian. Shop like a Canadian.
Food Day Canada is Saturday August 4th, 2018
July 24, Elora, ON, “Nothing is more patriotic — or more environmentally responsible — than feasting on our local northern bounty. It’s all about culinary sovereignty!” says Anita Stewart, Founder of Food Day Canada, Food Laureate of the University of Guelph and Member of the Order of Canada for her contribution and dedication to Canada’s food.
Food Day Canada / Journée des terroirs is always on Saturday of the August long weekend for one simple reason: The harvest is in absolutely everywhere. Local food abounds, summer is at its often-steamy height and Canadians are ready… to… party. This year, Food Day Canada will be celebrated on Saturday August 4.
It was 15 years ago when Food Day Canada catapulted into the national consciousness as the World’s Longest Barbeque, a grassroots response to beef trade issues at that time.
On August 4, locally-focused chefs and Canada’s food community are coming together to declare that after 15 years, it’s time to officially declare Food Day Canada® / Journée des terroirs as Canada’s local food day.
As was the case 15 years ago, in 2018 Canadians are changing their buying habits in response to tariffs and global trade issues…they are actively engaging, reading labels and making a real effort to cook Canadian. “Even though, for years eating locally has been a movement and a way of life for many Canadians from every corner of the nation, this year is a watershed moment,” says Stewart. “If there ever was a time to eat like a Canadian, cook like a Canadian and shop like a Canadian, it’s now. Let’s make Food Day Canada an official day recognized at home and abroad!”
For a decade and a half, from coast to coast to coast, Food Day Canada has engaged chefs and home cooks, farmers and processors, fishers, ranchers and researchers to celebrate our homegrown harvest. They are the innovators, the educators, the communicators and the trend-setters. THEY ARE CANADA! And THEY CARE! How much? This year, even the CN Tower will be lit in our signature red and white on August 4th while a team of Ontario chefs serve forth delicious Canadian foods on the Observation Deck.
Over the years we’ve shopped from our own land and held hundreds of no-holds-barred celebrations that have swept across every region in Canada as each Food Day unfolds. The menus that have been served forth over the years are a reflection of Canada as a culinary nation from on board the epic Canada C3 journey where Calgary’s Chef Paul Rogalski cooked a Food Day Canada feast in Pangnirtung Fiord https://fooddaycanada.ca/featured-article/the-epic-c3-journey/ to a myriad of private and chef-driven events in backyards, campsites and Prairie fields, Food Day Canada has been flying high ever since those early days.
Whether it’s a magical dinner overlooking Lake Okanagan at Mission Hill Family Estates, or at Fireworks where Chef Michael Smith vows to use every ingredient grown on Prince Edward Island for this year’s feast, or a collaborative menu from Quebec to B.C. under the Relais et Chateaux banner, we are using our homegrown ingredients to honour each other and those who feed us so very well. .
The menus are arriving, too! Check out the birch syrup glazed smoked Gindara sablefish at Chateau Whistler or Chef Nancy Hinton’s marine green salad (sea spinach, sea asparagus, Canadian sandspurry and sea rocket), smoked eel and arctic char. You may want to try on some Bauer Kitchen sticky maple & rye barbecue beef ribs or Miijidaa’s multi course menu that casts a spotlight on Canada’s many ecosystems from the forest and wetlands to the tundra and Prairie Grasslands.