CLFC is excited to announce our first Farm to Fork event happening in Sioux Lookout. We will be working with Dick’s Grillhouse and our producers to bring you a delicious, unique, and locally sourced meal! Follow the event’s Facebook page to keep updated on the meal and the evening!
CLFC and our partners at Lakehead University are excited to announce the launch of the Kenora and Rainy River Districts Food Charter survey. This survey was developed with the input gathered at our community focus discussions throughout the spring and summer of 2017.
Access the survey here!
This survey will help to continue to shape the vision of the charter and is your chance to share your voice and vision as it pertains to the local food system! Please take a few minutes of your time to help us create this charter and secure a healthy future for NWO’s food system!
For more information on the Food Charter Project, please visit its webpage.
Did you love your first Love Local Box subscription? This time we’ll be providing more complete meals in every box!
Take all the planning out of 3 meals a month! From meats, veggies, sauces, recipe cards and more! We’ve got you covered with ingredients for three complete meals in every box! It works out to less than $50.00 per box! ONLY $149.00 for a 3 month subscription.
We will again be partnering with Superior Seasons in Thunder Bay to bring you a monthly dose of local food! We will also be working with Freshwater Cuisine to include a freshwater fish meal created by a local chef in each monthly box! Sign up for a three month subscription and get a monthly delivery of a variety of delicious local ready-to-make meals chosen just for you!
Stay tuned for more meal announcements!
We hope you enjoyed your November Local Box as much as we enjoyed putting this together for you.
November Producers and Box Contents:
Stuffed Tubilee and Pilaf / Marinated Pork Chops and Wild Rice Salad / Hearty Veal Stew
• Tubilee from Walleye Wings
• Canadian Pure Wild Rice
• Winter Squash, Carots, Onions, Celery, and Potatoes (Fingerling Mix) from Belluz Farms and Superior Seasons
• Hagens Dressing
• 4 Pack of Chops from Wall’s Pork Shop
• Garlic from Tim and Carolle Eady
• Veal Cubes from My-Pride Farm
• Brule Creek Farms Oil
• Stone-ground Spelt Flour from LoonSong Farm
• Chicken Stock from Ontario Natural Food Co-op
• Herbes De Provence from Crazy Good Spices
Your first box included a recipe card for veal stew and a wild rice salad AND chef Jay with Freshwater Cuisine demonstrated how to cook the meal live on his Facebook page the day after you receive your box! The remaining boxes will also include recipe cards and a chef Jay video the next day.
WILD RICE SALAD
- 4 cups fully cooked Wild Rice (chilled)
- 1/4 cup Hagen’s salad dressing
- 1/4 cup chopped sweetened dried cranberries
- 1/4 cup finely chopped green onions
Mix all together well, chill in fridge and serve as a side dish.
Note: The ingredients added to wild rice can be altered to your taste.
Start with a little less than 1/4 cup of each and add more if you like.
MARINATED PORK CHOPS
- Pork chops or a roast
- 1 500 ml. bottle of Hagens Dressing
- 2-3 cloves crushed garlic
- 1 tsp. salt
- 1 tsp pepper
Mix Hagens Dressing, salt, pepper, and garlic. Pour over your pork and marinate in the fridge for 4 to 6 hours. Preheat Barbeque to 400 degrees to sear the pork. Turn off one side of the barbeque and place the pork on this side. Baste your pork every 5-10 minutes with remaining marinade until your roast is cooked to your preference. Can also be baked.
Lake to Plate episode Cooking up a delicious Spanish style Tullibee stuffed with Canadian Pure Wild Rice. Check out chef Jay from Freshwater Cuisine whip up a stuffed Spanish style Tullibee with your Love Local Box ingredients at https://www.facebook.com/freshwatercuisine/videos/545608392460539/
DECEMBER BOX MEALS:
- Teriyaki Pan Fried Northern Pike and Roasted Beets and Sweet Potatoes
- 15 Minute Chili
- Sweet & Sticky Chili Chicken
Subject to change.
If you have pictures or videos of your first Love Local Box you’d like to share please email them to email@example.com and get featured.
To see what our first Love Local Box program brought subscribers, visit our LLB webpage!
Connecting Local Food, Co-ops, and Institutions
The Cloverbelt Local Food Co-op is proud to be working in partnership to bring you an exciting and innovative event! Connecting Local Food, Co-ops, and Institutions is a day full of bringing together local institutions, producers, distributors, and co-ops to discover how we can grow the use of local food and products by our hospitals, schools, restaurants and other institutions/ organizations in the region.
Featured special guest speaker, Joshna Maharaj will discuss how she’s accomplished successful institutional menu planning with local food and what we can do in Northwestern Ontario to make getting local food into institutions a reality. We’ll learn how to incorporate local food on a tight budget and how institutions can take advantage of the healthy and nutritious food produced by our local farmers!
We will also hear from Steve Simpson who is owner of the Tomlin Restaurant in Thunder Bay. The Tomlin has successfully incorporated a variety of local items onto their menu and Steve will tell you how they do it and what institutions in NWO can do to adapt their menu and practices to better include local food. You’ll learn how to market your inclusion of local food to your clients and what resources are available to meet the demand your business is seeking!
The day will also hold panel and networking sessions to better discuss the opportunities and challenges that we are presented with in NWO for producing, sourcing, and transporting local food. This is an excellent opportunity to make connections and gain valuable skills for the procurement, sale, and marketing of local food.
As a producer or distributor, you don’t want to miss the opportunity to learn about the potential to market your product and how CLFC and other local co-ops can help you to move and fill orders. Institutions and organizations of all kinds need to be in attendance to see the opportunities NWO producers have for you and what the Co-op can do to get you the products you want!
Please visit the event’s website to learn more and to register for the event. Registration is now open and is limited so don’t miss out! If you have any questions about the event, registering, or attending, please don’t hesitate to contact us at the office (221-3293).
The first Northern Ontario Forum for Food, Farms and Tourism was held on December 7th in Kenora at 7 Generations Education Institute. The event was planned and sponsored in partnership by CLFC, the Northwest Business Centre, the Lake of the Woods Development Commission, and Tourism North Ontario.
The event was well attended despite the weather and we saw all sorts of participants come through the event. Institutional representatives, restaurants, chefs, small business owners, farmers, producers, processors, and distributors alike were in attendance. The event was also attended by government officials who offered insight into support and financial assistance programs.
In all, 55 people were in attendance where they were given talks on topics pertaining to developing food tourism in our region and the economic benefits of showcasing unique local ingredients/foods and locally produced goods. CLFC was able to give presentations which introduced participants to the Co-op and the benefits of becoming a member, our recently completed mapping project and how CLFC can play a role in the local food movement in our region, as well as our newest role with SNAPP funding.
CLFC worked with the culinary program at 7 Generations to provide meals made primarily with ingredients sourced locally through the Co-op. It was an excellent opportunity to highlight our producers and their high quality products to show the potential of local food.
The event also hosted a discussion panel on local food and tourism. The panel included CLFC producers/ members that were able to provide insight into the role of local food in our region. Participants heard from Deb Zimmerman of Rainy River Meats, Roger Griffiths of Robin Hill Farm & Cloverbelt Country Meats (abattoir), as well as Del Schmucker from Wickens Lake Sunshine. The event ended with an extremely productive networking session where institutions were able to connect with producers to forge relationships to better incorporate local products in restaurants and institutions in the area.
All-in-all the event was found to be a huge success and CLFC was happy to have been able to be a part of such a key event for the region. We would like to thank all of our producers/ members who made the trip to Kenora to participate in the event and especially to those who gave their time to sit on the panel. We would also like to thank all of our producers who worked hard with us to provide their products for the event. It was such an amazing opportunity to prove what we here in NWO are capable of producing!
The event certainly sparked interest in expanding the use of local food in restaurants and in tourism in the area. Its unique marketing qualities and its ability to complete the local experience for tourists makes local food a key element to promoting tourism in our area. We hope that this event has helped to open the door for local food and for our producers and that you’ll soon be seeing more local food available in the area! We are looking forward to next year’s event!