Archive for March, 2009
Events, Local, Slow Food Calgary
Slow Food Calgary Greets Spring with Annual Roots & Shoots Dinner
Slow Food Calgary announces a celebration of spring on the prairie with its annual “Roots & Shoots” dinner at River Café. Host executive chef Scott Pohorelic and chef Andy Bujak are joined by four other chefs from Calgary restaurants as they present a menu of locally sourced seasonal ingredients. This annual event is in its ninth year, and features Canadian wines paired by River Café’s co-sommelier and owner, Sal Howell.
The meal, one of Calgary’s best bargains in multi-course dining, serves courses created by Pohorelic, Bujak and a roster of award-winning guest chefs: Hayato Okamitsu (executive chef of Catch Restaurant); Geoff Rogers (executive chef of Red Door Bistro); Jonathan Canning (executive chef of Olives Restaurant); Justin Labossiere (executive chef of the Concorde Group); Rebekah Pearse (chef/owner of Nectar Desserts).
When: Monday April 6th, 2009
Where: River Café, on Prince’s Island Park
Time: Cocktails @ 6:00 pm, Dinner @ 6:30 pm
Tickets: $115 for Slow Food Calgary members$140 for not-yet-members
Tickets may be purchased at The Cookbook Co. Cooks, 722-11 Ave. SW or by phone @ 403-265-6066.
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Global
Creative Agriculture: A sprout from Florida’s Creative Class theory
written by Michael Wells, March 3, 2009 , Creative Class Blog
“Richard [Florida] writes about the need to make all work creative, but he’s generally talking about the manufacturing or service industries. However, America’s declining agricultural sector is making a comeback in many areas, largely because of the creative class on both the producing and consuming ends.
In many cities, close-in farms are switching to organic methods and raising a wider variety of crops to sell at farmer’s markets, co-ops , or natural food stores. Some large producers are profitably making this switch but much of the growth is small family farms, run by immigrants. As consumers’ preferences move beyond organic to buying local, the smaller close-in farms start to have an advantage. And, even in recessionary times, growers selling at farmer’s markets can price competitively.
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