Hiring a Full Time Permanent Administrator

After a wonderful year of service from Natalie, she is moving on and we need a replacement!

This is a unique opportunity to support a stronger food system, while utilizing a wide variety of skills.

Join us to streamline online ordering processing, help local farmers’ market their amazing products, keep our records in order,  and support our consumer members to maintain positive ordering experiences. As a co-op, we are owned by the members we serve, and as a non-profit, our priority is supporting more people to access more local food in Northwestern Ontario.

It’s essential that you are a self-directed, organized individual with excellent communication skills.

For a full job description with breakdown of specific duties, see attached:CLFC ADMINISTRATOR

Resumes can be forwarded to jen@cloverbeltlocalfoodcoop.com. This position will be filled as soon as possible.

SNAPP Inake 3 Open!

Sustainable New Agri-Food Products and Productivity or SNAPP is now accepting applications for the 3rd intake period of the program. Apply before February 28th to have your application reviewed during this intake.

This funding program is designed to help farmers, processors, and anyone in the food production industry fund projects that help to grow their business by creating new products, increasing their productivity, and extending their growing/production seasons.

If you would like to learn more about the program and to access the application, please visit the program’s website.

If you would like to speak with your regional outreach assistant, please contact:

Andrea Habinski






Follow the Progress of Our Food Charter Project!

CLFC and community partners across the region are working together to create a food charter for the Kenora and Rainy River Districts. This charter will help to guide food policy decision making in our communities for years to come and is an important step for strengthening support for local food production in our area.

To learn more about food charters, what this document means for our region, and to keep updated as we make progress with the development of the charter, make sure you visit our our food charter webpage!

Fall 2017 Love Local Boxes

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! We’ve got you covered with pre measured ingredients and recipe cards! ONLY $149.00 for a 3 month subscription.

We again partnered with Superior Seasons in Thunder Bay to bring you a monthly dose of local food! We also worked with  Freshwater Cuisine to include a Lake to Plate meal created by local chef Jay in each monthly box!

A huge thank you to our Love Local Box producers, Superior Seasons, and chef Jay!

Twyla, a long time supporter of CLFC said “My family has very much enjoyed the love local boxes and are happy that delivery seems to be continuing to ignace so that we can continue enjoying this great service.

The Christmas box was lovely as well with 2 meals and snacks/treats. We are open to trying new things and have enjoyed the surprises each month.

The biggest bonus for us this winter with the love local boxes has been enjoying local produce all winter.”

Irene, a big supporter of CLFC said “I finally pulled my fish out of the freezer and cooked up your dish tonight. It was delicious and easy. Also, I enjoyed watching the video as I cooked the dish, you kept me entertained! I am looking forward to my next love local box, which I get tomorrow. Loved the spice as well!

November Box Contents & Recipes:

Stuffed Tullibee and Pilaf

Check out chef Jay from Freshwater Cuisine whip up a stuffed Spanish style Tullibee with your Love Local Box ingredients

We’re live with a very special episode of Lake to Plate this week! Chef Jay Barnard is cooking up a delicious Spanish style Tullibee stuffed with Canadian Pure Wild Rice in partnership with the Cloverbelt Local Food Co-op Love Local Box! This recipe is super simple, and will be very easy to replicate at home.Food Network Canada Food Network Sysco Food Services of Winnipeg Toppits Foods Canadian Foodies Canadian Pure Wild Rice Global News Gusto TV CraveTV Bravo High Liner Canada Presteve Foods Limited Q104 and KenoraOnline 89.5 The Lake Cooking Channel Club House For Chefs Chefs Plate Chef Michael Smith The Walleye – Thunder Bay's Arts & Culture Magazine CBC Thunder Bay Thunder Bay, Ontario Shaw TV Thunder Bay Channel 10 Tourism Kenora Kenora & District Chamber of Commerce Winnipeg, Manitoba Ottawa, Ontario Ottawa Sun OttawaFood.com

Posted by Freshwater Cuisine on Wednesday, November 22, 2017


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.

December Box Contents & Recipes:

  • 1 lb Beef from ELD Farm
  • Brule Creek Oil (included in first box)
  • 1 Pint Tomato Base from Pickles & Jams
  • Spice Mix made with Crazy Good Spices
  • Red Kidney Beans, Beets, Onions, Sweet Potatoes & Mushrooms from Superior Seasons and Belluz Farms
  • Tomato Paste from ONFC
  • Northern Pike from Freshwater Cuisine
  • Ginger Molasses Cookie and Scone mix from Brule Creek Farm
  • Christmas Blend popcorn by Northbound Moose Co.

Lake to Plate Episode featuring Teriyaki Pan Fried Northern Pike with Roasted Beets and Sweet Potatoes

We’re on the air with our last episode of Lake to Plate for 2017, and what a year it has been! We’re once again pairing up with Cloverbelt Local Food Co-op’s monthly Love Love Box. This time around we’re preparing Freshwater Cuisine’s own Northern Pike Steaks in a teriyaki sauce, and pairing serving it with roasted a local root vegetable medley.This recipe is super simple, and will be easy to cook along with!Lake of the Woods Brewing Company Kenora, Ontario Jay Barnard HoJoe Coffee & Eatery @

Posted by Freshwater Cuisine on Wednesday, December 20, 2017


Holiday Baking:

Ginger Molasses Cookie and Scone mix from Brule Creek Farm, and  Christmas Blend popcorn by Northbound Moose Co.

January Box Contents & Recipes:

  • Perch from Freshwater Cuisine & Original Crumbs sponsored by Freshwater Cuisine
  • Red and yellow onions, carrots, cabbage, and potatoes from Superior Seasons and Belluz Farms
  • Kupper’s Dressing
  • Stinson’s Maple Syrup
  • 6 drumsticks from Robin Hill Farm
  • 1 lb ham from Rainy River Meats
  • Chili Sauce from the Gardens of Delight
  • Ontario Natural Food Co-op apple cider vinegar, yellow split peas and stock
  • recipe cards

Lake to Pate episode featuring battered Perch with homemade coleslaw, and wedge fries (Traditional Fish & Chips)

We’re back on the air with this week’s episode of Lake to Plate!This is our monthly Cloverbelt Local Food Co-op Love Local Box episode. We’re going back to basics making an easy to replicate at home Fish and Chips platter. Using the finest wild caught yellow perch fillets and a Kupper's Bakery & Restaurant Coleslaw.

Posted by Freshwater Cuisine on Wednesday, January 17, 2018



If you have pictures or videos  you’d like to share please email them to admin@cloverbeltlocalfoodcoop.com and get featured.

To see what our first Love Local Box program brought subscribers, visit our LLB webpage!


A Must Attend Event!

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).