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Global Food, Local Perspectives: Reimagine Co

The second segment of our food and culture series features Heenal Rajani, co-founder of Reimagine Co. Once a temporary pop-up shop, Reimagine Co has planted its roots within North Talbot’s neighbourhood with the recent reveal of their package-free grocery store. While Reimagine Co remains a local staple of the Middlesex-London community, the story of its creation has much deeper international roots.

After leaving England in 2009, Heenal travelled the globe before devoting his time to leading volunteer trips to build bottle schools in Guatemala. It was on those trips that Heenal met his partner and Reimagine Co co-founder Kara Rijnen. After volunteering together, the duo established a long-distance relationship when Heenal relocated to India. Heenal and Kara reconnected in Canada and set out to live a package-free lifestyle as their New Year’s resolution for 2017. While Heenal transitioned to life in Canada, Kara spent time on maternity leave, which allowed her to make multiple stops to stick to their package-free resolution. Able to shop at various grocers during this period, the couple soon discovered how difficult it was to do all their shopping in a single stop for others, not in their position. With a shared passion for the environment combined with Heenal’s background in community development and Kara’s in business, they set out to open a small shop in early 2018 at the historic Novack’s store site. The venture blossomed, and within three years and help from the local community, Reimagine Co arrived at 206 Piccadilly Street, their current location.

Reimagine Co’s story is one of both a community-led grassroots organization and commitment to teaching about local food systems. “Part of what we’re trying to do with Reimagine Co is reimagine that shopping experience,” Heenal remarked during the initial moments of our discussion. Reimagine Co doesn’t just offer a progressive and eco-friendly shopping experience; there are also additional workshops and outreach programs that Heenal and Kara have committed to since establishing Reimagine Co. When discussing the more than 50 free workshops that have been hosted by Reimagine Co Heenal went on to say, “we are trying to get away from that transactional nature, this is supposed to be a gift for the community.” The community has been a large driver of Reimagine Co’s success. While their biggest demographic is persons in their 40’s, Heenal remarked that their customers often come from a wide range of backgrounds, perspectives, and experiences. Each customer embarks on their own unique adventure, whether it’s a newcomer’s first journey into a more sustainable lifestyle or a long-time customer stopping by for a routine shop.

Although Heenal and Kara are focused on the present, he offered some insight into the future of the store and their participation within the Middlesex-London food system. “We’re both the same; we’re kind of more go with the flow type people,” Heenal added before sharing a few plans for the future. Not only do these plans include expanding the offers at their store, including more international selections, but they also include several community development initiatives, including the creation of a “Thing Library” in partnership with TREA and support of the City of London. Another endeavour is pursuing grants for collaborative food security projects such as urban agriculture. Given the ongoing pandemic and its threat to local food systems, Heenal commented that their main goal is still to ensure the store’s stability. “Right now, we are trying to break even; it’s not easy to run a business like this, especially in the middle of a pandemic. It’s difficult, very, very difficult,” he said as we neared the ending of our discussion.

Written by Matthew Moncrieffe: Matthew Moncrieffe is a volunteer with the MLFPC. He graduated from Western University (King’s University College) with an Honours Specialization in Political Science and is presently pursuing an MSc in Rural Planning and Development at the University of Guelph. He has held positions in both the foodservice industry as well as food distribution centres. He currently focuses his efforts on understanding food deserts; accessible food for regional and national communities; empowering and mobilizing both restaurateurs and food producers through utilizing social media; and supporting, contextualizing and developing interactions between Indigenous communities and local food systems.

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Global Food, Local Perspectives: Momos at the Market

For this first segment of our food and culture project, we will be interviewing the owner and chef of Momos at the Market, Yam Gurung. Momo’s at the market serves healthy but delicious traditional Nepalese food at the London Food Incubator and the Western Fair’s Farmers Market. Specializing in Momos (meat or vegetable-filled dumplings), this restaurant has been serving London locals for over 12 years.

Yam, born and raised in Nepal started his culinary journey around the age of 8-9 years old. By age 12, he had left home to start cooking in restaurants and has worked in the food industry ever since. After working in multiple restaurants, Yam felt inspired and motivated to help fellow new immigrants get situated comfortably in Canada. Upon reflection on his own experiences, he wanted to provide new immigrants opportunities that are not always readily available. One essential value for Yam in creating Momos at the market was providing new immigrants with training and adding to their skillset in preparation for future employment. Yam has made it a point to treat his employees with respect, regardless of their cultural background or duration of time in Canada, including fair payment of employees.

Yam’s food philosophy is simple: sell what you eat. He would not sell food that he doesn’t find delicious, meaning you’ll always be in for a treat at Momos. In addition, Yam finds importance in connecting with the community and purchasing ingredients from local producers. Being located at the Western Fair Market and the London Food Incubator has helped Yam connect further with the community. When he began his journey at the Western Fair market, Yam indicated that he didn’t know anyone in the food industry. No one was there to teach him the ropes about the restaurant business. However, through perseverance in pursuit of bringing his homeland’s cuisine to London, he pressed on, and thus we see the Momos at the market we have today.

When asked why it is crucial to learn about other people’s food and culture, Yam replied that that’s how you get to know people. Food in itself is a language, and by trying and understanding people’s food and culture, you build community. At the time of this interview, one dish that Yam was interested in learning is the art of sushi making. We are happy to report Momo’s at the Market is now selling sushi trays for New Years!

As for the future of Momos at the Market, Yam hopes to expand to other markets shortly. The beauty of these markets is that they’re able to display various types of food and cultures. Everyone who sells gets a chance to show and share their food with multiple people who may have never tried these cuisines. Although there might seem like a competition between vendors within these markets, everyone brings something new and unique to the table. 

Yam’s stories about Momos at the market are inspiring and highlight the importance of supporting local vendors and the plentitude of Markets within the Middlesex-London community. The food industry has been hit immensely due to the pandemic. Markets are not only sources of food distribution and foodservice, but they often serve as community centers, education opportunities and, in general, a place of connection. We strongly urge you to show love and support for your local market and vendors as these places keep our community healthy. For a list of markets within the area, you can view our food directory here. 

 

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Global Food, Local Perspectives Introduction

Our goal at MLFPC is to create a just and sustainable food system that serves all the residents in our community. We take this commitment very seriously—every member, every volunteer, and every supporter of the Council wants to see our food system working for our entire community and is dedicating their time, energy, and hard work in pursuit of this goal. But we also want to be working with the community as a whole—we want to fully include every voice and every perspective on what constitutes a just, equitable, and sustainable food system and on how best to achieve it.

The murder of George Floyd at the hands of the police has spotlighted the systemic racism entrenched in our legal and social institutions, Canada not excepted. At the MLFPC, we want to do more for this movement rather than primarily drafting and releasing statements of solidarity. We are committed to acknowledging Middlesex-London’s BIPOC communities in ways that are valuable to them while correlating with our mission, vision and values.

We’re working towards specific actions that break down institutionalized racism and lead to improved DEI within our operations and sphere of influence. Acknowledging that food has been used as a weapon and tool of oppression and that the Canadian food system has long been, and continues to be, infected by structural racism and inequities, is the first step, but only a first step. We welcome suggestions and comments from you of actions that we can take to continue down that pathway.

Here in this blog series, we would like to offer a collection of interviews with local BIPOC community leaders and food activists, chefs and restauranteurs, and farmers and foodservice professionals discussing food, our local food system, and the ways that a more just, equitable, and sustainable food system within our community may be achieved. We hope that by showcasing their voices and work, more will rally behind their leadership and that we all can move closer to achieving the food system we aspire to have. We’re delighted to get to know these members of our community better and to join them in building a better society. We hope that you will enjoy reading and following this series as much as we have in bringing it to you.

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Thoughts on a very different holiday season during pandemic

When the calendar moves to December, I start thinking about all my favorite holiday foods and what makes them special. Our first Holiday Season with COVID forces us to really examine the best way to continue important food traditions and customs and add in some new twists. Taking a closer look at alternative options for sharing food this year, that nevertheless allow us to celebrate our food traditions, and keep us connected, might just allow us to continue the Holiday Spirit.

The big dinners with loads of friends and relatives snuggled into the host’s home for hours of talking, laughing, and of course eating, is not ok, and personally I’m very sad about that. Buffet style food sharing has been identified as a higher risk activity. Hosting or participating in in-person get togethers needs to be avoided. Alternatives, however, can be put in place so we can still take pleasure in our festivities.  Here are some suggestions to get you thinking of how to connect and find ways to celebrate the season.

Sharing food is really important to us.  The smells and taste of something special you only eat once a year with your family makes you feel grounded and provides a deep sense of belonging.  This year, try email, text or Facebook messaging an electronic copy of a special recipe as a way to share with each other.  You could also take a picture of an old recipe and share the photo.  This lets you make something you know you like to eat while promoting a feeling of togetherness, which we are all craving for this holiday season. It is a sad thing to lose a family meal but being able to recreate a tasty memory with an electronic copy of a recipe, is a convenient way to keep a tradition alive or share in someone else’s tradition.

Baking together over a Zoom call or FaceTime could be a way to connect with loved ones near and far. I have family in Northern Ontario and on the West Coast and I plan to do this with them this holiday season. Even at the best of times we rarely spend the holidays together, but with COVID we have no choice but to hold a virtual ‘get together’. The ‘preparation’ for this is important.  Try to create a checklist to decide 1) what video platform to use 2) how to set it up on your device 3) what food to make 4) what ingredients to purchase 5) what equipment is required,  and of course 6) what day/time to start. Perhaps setting a time limit (goal) will be helpful. For the kids in the family, or those with shorter attention spans, a more specific video call for something like cookie decorating would be fun.

Enjoying a meal together while being apart, by cooking the same dinner menu or ordering from the same restaurant or caterer, is bonding. The experience can be shared through any number of electronic platforms or even simply through a speaker phone call. The dinner conversation, the grace, the cheers, the airing of grievances, the comradery can all be enjoyed as usual, but in a slightly modified way.  If you have a large group, > 30 people, our community partner Growing Chefs! have a Holiday meal available to order for pickup, and the use of local ingredients to make this delicious sounding meal is definitely worth a look, https://growingchefsontario.ca/blog/Holiday2020.

Consider food gifts from your favorite bakery or specialty food shop. Try putting together a food hamper or gift box with a personal theme, to create a sincere and thoughtful gift.  There is a multitude of food subscription boxes to order online with offerings like, tea, hot sauce, cheese and snacks. My personal preference is the gift of a Community Supported Agriculture (CSA) subscription, a gift that keeps on giving and a great introduction to the concept. Not to mention, it’s a conversation starter to bring awareness to our local foods.  Of course, who would not love an e-gift of a take away meal from a local restaurant.

My plans for this holiday season are simple, I will be with the people I live with (husband and kids) and have some meals with my mother.  I will not be hosting an event or sharing food, but I will be virtually present and as usual cooking and eating, just a little bit too much.  I plan to make a video of myself baking a mincemeat pie, which I will send to my father in Alberta.  I will be feeding the birds and squirrels outside my kitchen window, because I like to watch them eat.  I will have a fruit and vegetable advent where we will eat something different every day in December. Lastly, I will go through all my food cupboards and check expiration dates and use things up in my Christmas menus.

However, we choose to recognize our first COVID Holiday Season, remember to shop and support local as much as possible. Get outside as you are able, to be active and enjoy the scenes.  Most of all enjoy preparing and eating the traditional holiday foods you know and love. Reach out to loved ones by phone, text, or video call to let them know you care.  We may discover that the Holiday Spirit lives in places we did not expect.

— Susan Smith

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Call For Middlesex London Food Policy Council Members Extended

Are you interested in being a part of food system change in Middlesex London? Then the Middlesex London Food Policy Council needs you.

The Middlesex London Food Policy Council was established in November 2017.

We are a group of dedicated volunteers working towards a local, sustainable and accessible food system in London and Middlesex County.

We are now seeking applications for the January 2021 – December 2023 term.

The role description and application form can be downloaded here. Please direct any queries to info@mlfpc.ca

Please share this post with your networks or individuals who you think might be interested.

Applications are due by November 30, 2020

Benjamin Hill, Chair 

Middlesex London Food Policy Council

https://mlfpc.ca/ 

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Food for Thought: COVID-19 Reflections

Of the many ways Covid has made our relationship with the world more complicated, none is more constant than the way we think about our food.  We want to eat, in a way that brings sustenance and pleasure with minimal risk and the spectrum of normal food habits, in our pre-Covid lives was very broad. Now that we have had time to consider our feelings about UberEats vs baking bread, it may be prudent to implement a regime to optimize our health potential and try to support one another.

An overview of some recent changes, to our personal food gathering, will hopefully offer a positive direction, to lead future decisions. Food habits, in the pre-Covid times, may have been shaped by convenience and indulgence. Many of our ‘old ways’ were not healthy as evidenced by our lifestyle diseases, such as metabolic syndrome and the obesity epidemic, contributing to chronic health issues like Type 2 diabetes, cardiovascular disease and colorectal cancer. Not to mention the enormous amount of single use plastic waste we generate from convenience foods and the food service industry. These may be two good reasons to reassess, was normal really optimal?

Shopping for food at grocery stores has changed.  From lineups to enter the store, a multitude of signage, directional arrows and the plexiglass all remind us that shopping requires awareness, should be done alone and if possible, at non peak times.  Some stores were offering seniors hours as an added amenity.  Grocery delivery and curbside pickup required a level of technical savvy that was a challenge to some and an asset to many. Apart from produce and perishables, which people like to pick out on their own, these services can be very helpful.  A throwback to 40 years ago, when green grocers and butchers had an urban market share for weekly shopping and the dry goods were purchased in bulk, less frequently.  May be a consideration as the horizon stretches out.  

As Phase 1 of the Provincial opening, farmers markets were allowed to open, which was excellent but the plight of the migrant workers that farmers depend on, was  a source of numerous issues from Covid safety to workers’ rights, those issues will need to be dealt with, since these skilled workers are essential to the ability to produce and harvest food locally.

The early part of lockdown saw an increase in the consumption of overly processed food and comfort eating by some, leading to the Covid 8.6 kg weight gain.  Cooking at home was somewhere between a novelty and a necessity.  The abundance of time, for some,  gave way to the baking phenomena resulting in shortages of flour, yeast, and eggs.  People were seeing food as finite and meal planning at home emerged, based on what was available and what needed to be used up.  Home meal preparation does not need to be complicated. Simple, unprocessed items identified in Canada’s Food Guide as vegetable and fruit, whole grains and proteins should be the staples, prepared in ways that are manageable.  

Covid has forced our relationship with retail food services from an, anywhere, anytime, to a homebody economy and retailers who can rebound, reboot, and reinvent according to Nielsen, may be better suited to hold a bigger segment of the market share. So, what do customers value? People want to make purchases that will boost their local economy. Local brands were identified as an accelerator for decision making, as was food that had a healthy, potentially protective, or immune enhancing property.  The Food Retail Environment Study for Health and Economic Resiliency (FRESHER), at UWO “is a pilot study of the effects of COVID-19 on restaurants, fast food outlets, grocery stores, cafes, bars, pubs, and alcohol retail stores in Ontario, across all types of communities”. Using interviews and surveys they will be able to influence policies going forward.  

So where do we go from here?  Shop wisely, using all the public health guidelines related to reducing droplet transmission.  Respect and embrace the simple domestic art of home meal preparation, using locally sourced ingredients, where possible and meal plan to avoid waste.  Consider how you can help support a local business, while minimizing extra plastic waste.  Where restaurants have had some benefit with outdoor patios, this will not be the case in the coming months and it will be difficult to serve on site, possibly making takeout more favorable.  Above all, we must continue to be vigilant and stay well, self-care through excellent nutrition is a good place to start.  Winter is coming and once again, the times are changing.

 

About the author: Susan Smith is a volunteer at the MLFPC with long-standing expertise in nutrition. She graduated from UWO, Brescia University College in 1995 and has been a clinical dietitian at the London Health Science Center for almost 25 years! Susan has a keen interest in sustainable food systems that create a harmonious urban-rural relationship with a focus on community health and a minimal carbon footprint. 

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London-Middlesex Restaurant Support Fund: Middlesex Economic Development Spotlight

The London-Middlesex Restaurant Support Fund was formed to make grants of $1000 to eligible, independent restaurant operators to support their businesses to open or remain open amid the challenges of COVID-19. It is a partnership of McCormick Canada and Club House for Chefs, the Middlesex London Food Policy Council, Pillar Nonprofit Network, rTraction, and the Western Fair District with promotional support from Middlesex County.

Cara Finn, Director of Economic Development for Middlesex County, is interested in helping those whose first thoughts are not about themselves, but about how they can help their communities and neighbors. When asked why she thought it was important to support local restaurants during this time, Cara responded,  “These people work so hard, and I can tell you within the first couple of days of COVID-19, many of the questions I had from restaurant operators in the county and in London was not, ‘what are we going to do’ or you know, ‘my business is going to fail’, it was ‘how can we help?’, ‘how can we help our staff that we may have to do temporary layoffs for?’, ‘how can we connect with other employers in the region such as those in agriculture that are maybe ramping up their season while we have to go into this period of flux and pivoting?’ It was incredible.” 

We’ve all seen local restaurateurs stepping up to feed communities in times of need and support their neighbors. Whenever there is a natural disaster or local tragedy, there is always a local restaurant somewhere handing out meals to first responders and victims, and a donation box to support victims right next to the cash register. Local, independent restaurants are often the first to step forward to help, and now they are the ones in need.  Says Cara, “They are so deserving of our support.” We couldn’t agree more. It’s great to hear of the sense of community that occurs in this industry, and wonderful to hear that the County of Middlesex is willing to help and contribute to the efforts of the support fund trying to give back to our local restaurants..

Cara also emphasized that the fund helps our local restaurants by validating the hard work that they are doing. Most are one the front lines as essential food services keeping essential workers fed and healthy as they have been working across our communities, and satisfying residents looking for a little relief from the tedium of home isolation and their own labors in the kitchen. Being ready to safely receive us during the pandemic has required considerable effort and expense on the part of restaurants pivoting to carry-out and patio-only service. “It validates the effort that they’ve placed into making sure that we’re taken care of, making sure that we are healthy and safe, and allows them just a small smidgen of financial backing to be able to do what they’re already doing, which is go one step beyond.”

Creative solutions are continuing to emerge in Middlesex County, such as the four additional pop-up patios in the Strathroy downtown core that allow for more dining space, and the extension of market seasons such as with the Komoka Market, which will now be able to extend its season until Thanksgiving.

Middlesex County, together with the Middlesex London Health Unit, Middlesex London Food Policy Council, Middlesex Federation of Agriculture, Tourism Industry Association of Ontario, and with help from the Federal Economic Development Association of Southern Ontario, recently launched the Middlesex County Culinary Guide, which is available online at https://www.visitmiddlesex.ca/plan/maps-guides/middlesex-county-culinary-guide, as well as in print this week. The Middlesex County Culinary Guide showcases restaurants in the Middlesex community, along with markets, and food producers, that all work together to make things happen for our community. With great, local restaurants in every community in the London Middlesex area, there are lots of options. –dDrop by any of them, say “thanks for being there for the community,” and enjoy some carry-out or al fresco dining.

With one last message for our local restaurants, Cara gives voice to the appreciation we all hold for our hard-working restaurant community. “At Middlesex County our whole message for economic development is really one of appreciating the businesses that invest in our community. That’s the message I want to give people. It doesn’t go unnoticed. We know how hard people are working. We know the stresses, both financial and emotional, that are happening for each of us as individuals, but then add that tenfold if you are trying to operate a business in this climate. The main message is that we see them, we know how much work they have put into it, and we’re here to support them.” 

 

Thank you Cara Finn and Middlesex County!

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The Global Food Supply Chain is Already Morphing

Given the numerous and complex challenges facing its flow of operation, the global food supply chain has been able to hold up surprisingly well in these last six months of the pandemic. Two key points are vital here, however.

To begin with, it’s weakening at some key pressure points in the delivery and supply system in ways that don’t offer an easy fix. Farm workers in developing regions of the globe, where vast amounts of our food originate, have fallen victim to COVID-19 and the spread among them continues. Transport centres – docks, ports, airstrips, train and road depots – have fallen prey to giant shutdowns as prevention measures are implemented to contain the spread of the virus. Similar problems confront the regional transport centres in the Europe and North America.

And then there is the point researchers and developers have been warning about for decades: the global supply chain is massively wasteful, environmentally threatening, and guilty of poor labour practices, including poor pay. But food gets delivered fairly cheaply to our communities, prompting little thought, or challenge, to getting mass appeal for developing a more sustainable and local alternative.

COVID is now changing all of that and it’s bringing about levels of innovation and collaboration that can be revolutionary should they survive the pandemic era.

We recall the early days of the virus, where consumers hoarded what they could acquire, leaving shelves empty and the on-demand supply in serious jeopardy. While Canada fared moderately well in this area, we all remember the lines at food banks and relief centres from around the world. The strains on grocery stores and markets were enormous. Food is a necessity and essential to our survival, and because of that it places grocery employees in the crosshairs of virus spread.

It would be a mistake, however, to assume that such challenges only arrived with the pandemic; in reality, they were already the pressure points of a global food system that was sagging under its own inefficiencies. What COVID has done is brought these issues out into the open and caused many to seek for alternative solutions to the one-size-fits-all practice that has been blindly accepted for decades.

And as a result, practices are slowly changing. We are seeing cooler doors in grocery stores now triggered by foot pedals instead of pulled by handles, thereby limiting physical contact. The flow around some stores is looking more like a traffic grid than the hodgepodge that existed previously, making social distance easier to achieve.  “Everything is on the table for reassessment,” one Loblaws executive told us recently and it remains unsure what the future of grocery stores will entail.  How will they mitigate risk, flow people, keep their food decontaminated, insure the protection of their staffs just as much as their customers? Will they turn more readily to a pick-up model, where customers order their supplies online and then slip through grocery store parking lots to pick up their supplies without ever leaving their cars? This is already being implemented in some locations.

That’s just what’s happening within stores; what’s taking place beyond them is even more pattern-breaking. Delivery of food supplies is going through the roof, including from restaurants. Thousands are purchasing directly from farms in a pattern that avoids excessive social contact but also gets buyers all that much closer to fresh food.

This might appear temporary, but the longer it continues the more it makes sense. It’s not all just about convenience and price, but about safety, food sourcing, the pursuit of local solutions, and the desire to fight climate change along the way. Previously, food was part of a giant system of transportation and convenience; it is now morphing into something more organic, community-minded, safer, more environmentally minded, and, above all, healthier.

What we assumed would be a temporary adaptation to survive a crisis is rapidly on its way to becoming something transformative. We are all understanding more clearly that COVID won’t be our last pandemic – we have already experienced over 20 in the last three decades – and that we can’t just kept altering our lifestyles every few years to adapt in the moment. These new practices aren’t about surviving pandemics but actually stopping them, through better growing, producing, selling and consumption practices.

All this tends to point to a future of systems change. There will be huge effects on the industry and some components may not survive. Consumers will have to think more about how they go about acquiring their food. In the end, however, these changes could put a serious dent in climate change, wasted food, more conscientious citizenry, and governments that develop policies that are better than just bottom-line advantages.  In the next blog, we’ll take a look at what that might look like.

Glen Pearson

Co-Executive Director

London Food Bank

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Thinking Differently About Food

For decades activists for a local fresh food revolution have pressed decision makers, , businesses, marketers and consumers to focus more on the need to look closer to home for food supply chains.  It’s been a tough slog, full of ups and downs, as they have always been in competition with a global supply chain that offered variety, availability and consistency, at the same time as it prompted environmental damage, demeaning wages and monopolized service.

The arrival of the Coronavirus has changed all that, as people begin looking closer to home for their food as a way of fending off the threat of the pandemic. It’s no accident that demand for locally grown food has skyrocketed, nor that the supply of growing amenities like greenhouses are backlogged. It turns out that all those ideas furthered by the “grow and purchase local” movement had serious merit after all and communities are in the process of catching up.

In a time when individuals and families face emerging insecurity about the things that they touch and the food they eat, there is a growing concern about digesting food from thousands of miles away from a grouping of just a few food conglomerates that we don’t really know or see. It’s a valid concern, and despite the reality that the global food supply chain has proved remarkably durable despite the pandemic, customers increasingly look for food that is more natural, fresh and local.

It turns out that we can visualize that transformation by looking at our own communities. In London, Ontario, as an example, local grocery stores are cooperating with City Hall in diverting tens of thousands of pounds of fresh produce each month from the landfills and getting them, still fresh, to the local food bank for distribution to needy families. It’s an environmental measure that has real social consequence.

Farmers and growers in the region are taking part in a federal COVID initiative called the Surplus Food Rescue Program, in part to ensure that more locally grown foodstuffs get into the communities that require them in a time of emergency.

Such measures are urgently required, but there are more long-lasting activities getting new opportunities and exposure that are destined to continue long after the pandemic has receded into the history books. Things like urban gardens, food trees, even a large greenhouse being constructed at the back of the food bank, are signs of things that will endure past COVID.

The transformation of the farming industry in recent decades has led to the closing of thousands of farms in the global race for the bottom line. That has left some growers and producers well-positioned to take advantage of such monopolies but the majority of farmers have openly expressed their desire to get back to the practice of supplying the communities around them and being part of healthy living as opposed to just cheap goods. And they do have an advantage on their side at present, as this pandemic has proved the point that local has better stability, knowledge and nutrition advantages over the current global supply and can easily endure in all conditions and not just pandemics.

In almost every sector of Canadian communities there is continually voiced the theme of “building back better.”  Nowhere is this more valid than in the food industry. In every facet of food supply – grain, produce, fisheries, agriculture, to name a few – there are new incentives to get more local food into stores, markets and homes. At a time when global consumption is under scrutiny, the prospect of healthy farms and healthy food is just the ticket millions of Canadians are looking for.

But within all this positive movement lies an abiding threat. While it’s all beneficial, municipalities and communities aren’t effectively resourcing the infrastructure necessary for the long-term health of the local food supply chain. For the sake of future food security, investments must be made in enhancing local food markets, more efficient water management, needed environmental adaptation, clearer education for the benefits of locally grown foodstuffs, the effective redirection of local food from the global chain to the community where it is grown, and the overall design to turn our communities into food-secure areas. No COVID-19 recovery plan designed by any community can be truly effective without such measures.

The great threat is if we just lazily recede back into the spending patterns and growing practices of life before the pandemic. It didn’t work then and it won’t work now or in the future. Communities are moving in the local food direction because it makes sense and not just because it secures us in a time of pandemic. We need to build food and ecosystem resiliency and this pandemic has perhaps given us a once-in-a-lifetime opportunity to finally get to what we should have been doing all along.

The next few blogs will look further into this challenge each day, but for now we should all be looking for food systems change and not just for an emergency plan to get us through some difficult days.

Glen Pearson

Co-Executive Director

London Food Bank

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London-Middlesex Restaurant Support Fund: Pillar Nonprofit Partner Spotlight

The London-Middlesex Restaurant Support Fund has been created in partnership with Club House for Chefs and McCormick Canada, the Middlesex London Food Policy Council, Pillar Nonprofit Network, rTraction, Tourism London and the Western Fair District. The fund awards eligible, independent restaurant operators with grants of $1,000 to support their businesses to open or remain open through the difficult times caused by COVID-19. 

A champion of cross-sectoral collaboration, it’s no surprise to find Pillar Nonprofit Network among the partners of the London-Middlesex Restaurant Support Fund. When McCormick Canada was seeking a way to grant money to area restaurants, the idea landed in the inbox of Paul Seale, Pillar’s Membership Engagement Manager and a former restaurateur himself. “It was a definite yes,” he says, “and I began reaching out to other network members that I can count on to say, yes, too.” And that’s how the Middlesex London Food Policy Council, rTraction, and Western Fair District came on board to make the project work.

Pillar Nonprofit Network is an umbrella organization for nonprofit and social purpose organizations in London, strengthening individuals and organizations who seek to make positive community change. One of Pillar’s core activities is to bring nonprofits, businesses, and governments together to solve community problems. During the pandemic, for example, Pillar facilitated a collaboration between RBC and the London Food Bank to supply meals to vulnerable Londoners during COVID-19 and arranged for a team of volunteers to deliver the meals by bike. They’ve also worked with Libro and Tech Alliance to run two design challenges to award innovative businesses the money to scale up their business solutions for pandemic problems. Pillar even operates a large co-working space, Innovation Works, to facilitate collaboration and innovation.

Speaking from experience, Paul says, “this is an industry where there are big and small expenses every day. There are no restaurants that wouldn’t benefit from $1000 at this time whether it be for PPE, plexiglass separations, directional arrows, or food to stock the pantry.” He also knows how valuable restaurants are to the community. Taken together, he says, restaurants are big employers and an important part of our local economy, but also, “independent restaurants are a huge part of our community’s experience of culture. And, because this is directed at independently-owned restaurants, these are family-run businesses, often with important community roles.” 

Paul believes restaurants are also “an important part of how we give ourselves a sense of occasion,” and he’s looking forward to being able to celebrate — at a restaurant — getting through this together. 

The London-Middlesex Restaurant Support Fund has already awarded $1000 grants to thirty-five area restaurants and is seeking local enterprises to contribute to the fund so that more restaurants can benefit. To apply make a contribution, please visit lmrsf.ca.

 

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London-Middlesex Restaurant Support Fund: Libro Credit Union Contributor Spotlight

The London-Middlesex Restaurant Support Fund has been created in partnership with Club House for Chefs and McCormick Canada, the Middlesex London Food Policy Council, Pillar Nonprofit Network, rTraction, Tourism London and the Western Fair District. The fund awards eligible, independent restaurant operators with grants of $1,000 to support their businesses to open or remain open through the difficult times caused by COVID-19. 

Libro Credit Union was the first local business to contribute to the London-Middlesex Restaurant Support Fund, pledging $2000 before the fund was even announced. Thomas Sumpter, a Commercial and Agricultural Account Manager with Libro learned of the initiative by way of his volunteer work with the Middlesex London Food Policy Council and championed it with his organization. “Being a donor for this project is a perfect fit for Libro,” Sumpter says, “as it parallels our pillars and values as a cooperative.” 

Libro focuses on growing prosperity in Southwestern Ontario by contributing to causes that support four important pillars: employment, financial resilience, local food accessibility and housing. In June, Libro launched an initiative called the #Loyal2LocalChallenge. For this challenge, staff members were given twenty-five dollars to purchase something from a local business and post about it on social media using the provided hashtag. Many individuals used their allowance to purchase food from a local restaurant.

Being a donor to the London-Middlesex Restaurant Support Fund aligns with Libro’s vision of supporting causes related to employment, financial resilience and local food accessibility. Sumpter believes that restaurants have always been a staple in London and Middlesex communities and that these businesses help to provide a vibrant local culture to our area. “Every community within Middlesex-London has restaurants that people can associate themselves with,” adds Sumpter.

 Libro and Sumpter anticipate that the London-Middlesex Restaurant Support Fund will help local restaurants with unexpected operating costs that have been inflicted due to COVID-19. These costs include purchasing personal protective equipment and other materials that will help to ensure social distancing occurs in restaurants. “Ultimately, we hope that restaurants are able to use this fund to make their customers feel safe and ensure that they continue to return,” says Sumpter.

When asked if he had any suggestions or words of encouragement for restaurants to get through this pandemic, Sumpter stated “Clearly we are living in a different world. I encourage restaurants to focus on looking at different revenue streams and how they can adapt to the changing times.” 

Sumpter himself is a fan of many local restaurants, he adds, “All restaurants add value to their community, I hope that this grant will help these businesses to have the confidence to keep pushing through these difficult times” The London-Middlesex Restaurant Support Fund has already awarded grants to thirty-three restaurants and is continuing to look for local enterprises to step up and support the fund. To apply to this fund or to make a contribution, please visit lmrsf.ca.

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Middlesex-London Restaurant Support Fund Recipient Reach

The London-Middlesex Restaurant Support Fund has been created in partnership with Club House for Chefs and McCormick Canada, the Middlesex London Food Policy Council, Pillar Nonprofit Network, rTraction, Tourism London and the Western Fair District. The fund awards eligible, independent restaurant operators with grants of $1,000 to support their businesses to open or remain open through the difficult times caused by COVID-19. 

Since it’s initiation, the London-Middlesex Restaurant Support Fund has granted 33 restaurants monetary funds to help these businesses with costs inflicted from the pandemic. Above is a snapshot of the reach and impact of the fund within our community. You can keep up to date with restaurant recipients through our live map here. At this time we’re continuing to look for local enterprises to step up and support the fund. To apply to this fund or to make a contribution, please visit lmrsf.ca.

The restaurants that have been supported at this time include:

The Morrissey House, The Green Window, Locomotive Espresso, James’ Place Restaurant, The Tea Lounge, Mjs Roadhouse, Curley Brewing Company, Palasad Billiards Limited, Rusty Wrench Brewing Co, Grace Restaurant, Milos Craft Beer Emporium, Eat.OA!, Willie’s Cafe, Momo’s at the Market, Blackfriars Bistro, The Village Teapot, The Gourmet Deli, Cafe Artiste, Village Pantry Restaurant, Sidetrack: A Wortley Café, Grad Club, The Mill Pond Tap and Grill, Zen’za Pizzeria, Globally Local, Thorndale Family Restaurant, Malibu Restaurant, Joe Kool’s Restaurants Limited, Toboggan Brewing Company Limited, Fellini Koolini’s/Runt Club, Chickpz, VAS Cuisine, and Artisian Bakery

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London-Middlesex Restaurant Support Fund: The Western Fair Association Partner Spotlight

  The London-Middlesex Restaurant Support Fund has been created in partnership with Club House for Chefs and McCormick Canada, the Middlesex London Food Policy Council, Pillar Nonprofit Network, rTraction, Tourism London and the Western Fair District. The fund awards eligible, independent restaurant operators with grants of $1,000 to support their businesses to open or remain open through the difficult times caused by COVID-19. 

For this interview, we were lucky to speak with Mike Fish who is the food and beverage general manager at the Western Fair Association. The Western Fair Association is, first and foremost, an Agricultural Society. It’s a not-for-profit business whose membership is made up of community partners and industry leaders. Their mandate is to push the best interest of the agriculture sector. Their mission is all about creating experiences centred around agriculture with a focus on education and empowerment. The Western Fair Association has been up and running since confederation and has seen many changes. However, what has remained at the heart of the organization is their urge to support the agricultural industry and the community with events and education. It’s been a long-standing staple within the city and county for several years.

The Western Fair Association is commonly known for its fair. Their fair happens every year, and it’s a significant showcasing of agriculture and commodities while giving the community a country harvest fair feel within the middle of the city. However, that is just the tip of the iceberg for this organization! They’re also known for their owned and operated shows. They have one of Ontario’s largest indoor farm shows that happen in March. This event showcases seminars and activities for farmers, suppliers and other agricultural partners. In addition, they run a large scale food service where they provide catering. They also have a top of the fair restaurant that overlooks their racing track and several other food and beverage outlets. They support agriculture through food and beverage. The newest intuitive that the Western Fair’s pursuing is The Grove. The Grove is an agri-food, agri-tech incubator that intends to help smaller businesses launch themself into that agricultural arena. Overall The Grove aims to aid the next generation of agricultural entrepreneurs, educators and leaders. 

When asked why the Western Fair Association wanted to contribute to this fund, Mike explained that this was an easy decision. Mike comes from a long history of working in restaurants and has previously owned and operated his own. Through these experiences, he understands the struggle many restauranteurs and entrepreneurs face right now and how every dime and minute counts. At this moment especially, restaurants can benefit from any monetary support they can receive going though COVID-19, whether it be for keeping staff employed, infrastructure upgrades or personal protection equipment. Many restaurants are well known for supporting the community in immense ways, whether it be giving out gift certificates for events or free meals and just taking care of the community. The Western Fair Association simply knew the importance of aiding these entrepreneurs, which urged them to participate in this fund. 

Within the interview, Mike then explains that the supply chain may not be as strong as we hoped within local procurement all over Canada. To make a more resilient food system, his most significant suggestion is to support local agriculture and movement. For example, instead of purchasing onions that have been shipped across the globe, buy onions grown withing SouthWestern Ontario. The resiliency will come from having this experience and getting through COVID-19 together. It’ll show many entrepreneurs how to survive and teach them lessons within financial responsibility. With that being said, we need to shift the focus to local food security like neighbourhood gardens and teaching people how to grow food and eat clean.

In addition to this restaurant fund, the Western Fair Association is aiding the community in getting through this pandemic with various other areas. The Western Fair Association is always open to having conversations surrounding the food system with national industry leaders to support the Middlesex-London community further. They’re trying to keep engaged with their partners. When the pandemic first hit, they donated food to many food banks and organizations they partner with.

On an individual level, to support our local restaurants, Mike says the best way is to order takeout!  When ordering from these restaurants, try to order directly rather than using third-party distributors. At the very least, you can support local restaurants by calling them and letting them know you’re thinking about them at this time. It’s time for the community to come together. People go to restaurants for special moments and a change from the daily grind of their line. We need to remember the value of restaurants while knowing there’s a light at the end of the tunnel. As a community, we’ll get through this!

The London-Middlesex Restaurant Support Fund has already awarded grants to thirty-three restaurants and is continuing to look for local enterprises to step up and support the fund. To apply to this fund or to make a contribution, please visit lmrsf.ca.

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London-Middlesex Restaurant Support Fund: Middlesex-London Food Policy Council Partner Spotlight

The London-Middlesex Restaurant Support Fund has been created in partnership with Club House for Chefs and McCormick Canada, the Middlesex London Food Policy Council, Pillar Nonprofit Network, rTraction, Tourism London and the Western Fair District. The fund awards eligible, independent restaurant operators with grants of $1,000 to support their businesses to open or remain open through the difficult times caused by COVID-19. 

For this interview, we were able to speak with Benjamin Hill, the chair of the Middlesex-London Food Policy Council. The Middlesex-London Food Policy Council is a group of volunteers who work for an equitable, robust and sustainable food system. They’re interested in developing the local food system in ways that support the whole community. They hope to work together and bring together various stakeholders in the agri-food sector to improve their local food system in the Middlesex-London community. MLFPC is a relatively new organization that came out of a food assessment in 2015 and officially formed in 2017. During these early stages of existence, they’ve been trying to find which areas the council fits best in the community. They intend not just to connect businesses and individuals but also to the City of London and Middlesex County. They are a repository of knowledge and expertise while connecting people to magnify their actions. It was a relatively easy decision for MLFPC to decide to participate in the creation of this fund. Even though the organization is not donating monetary funds, they’re giving their expertise and connections with the community to bring stakeholders together and facilitate the process.

MLFPC believes that the restaurant industry is a critical factor in the local food system. Throughout the interview, Benjamin acknowledges the interconnection between restaurants and other players in the local food system. Benjamin notes that restaurants are significant drivers of the community’s food consumption, are a source of jobs. Still, most importantly, they are a crucial node in the community that connects consumers and farmers. For MLFPC, we must have a robust independent food scene not just for consumers or the economy but also for the totality of the farm system. The overall food system in the Middlesex-London community would not be able to operate without each player in the system, including restaurants. 

Benjamin acknowledges that these restaurants right now are under pressure and especially suffered during shut down. They’re one of the industries where you cannot work at home if you’re working at a restaurant. There’s a lot of direct but also indirect impact. As they open, they have to now spend money on safety equipment such as plexiglass and personal protection gear. These challenges are something restaurants aren’t just facing right now but also moving forward.  

At this time, many of us in the Middlesex-London community want to help support our favourite restaurateurs. Benjamin recommends that an excellent way to be supportive of these restaurants is by purchasing food from them. Lots of restaurants are doing more carry out meals. His family gets carryout from local restaurants; they sit outside and have a little feast in their backyard. 

The interview ends with some words of encouragement from Benjamin. “We’re still in the midst of things changing because of COVID-19. When we go out to the farmer’s markets, restaurants or even grocery stores, we should be wary of the guidelines, and when you get the chance, treat yourself to some good local food!”

The London-Middlesex Restaurant Support Fund has has already awarded grants to twenty-seven restaurants and is continuing to look for local enterprises to step up and support the fund. To apply to this fund or to make a contribution, please visit lmrsf.ca.

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London-Middlesex Restaurant Support Fund: rTraction Partner Spotlight

The London-Middlesex Restaurant Support Fund has been created in partnership with Club House for Chefs and McCormick Canada, the Middlesex London Food Policy Council, Pillar Nonprofit Network, rTraction, Tourism London and the Western Fair District. The fund awards eligible, independent restaurant operators with grants of $1,000 to support their businesses to open or remain open through the difficult times caused by COVID-19. 

 rTraction generously agreed to contribute to the London Middlesex Restaurant Support Fund. David Billson, CEO, and Co-founder of rTraction says that “Being able to bring our skillset about marketing and tech support to step up and help our local community, is very much in alignment with our goals and value.” rTraction Canada, Inc. is a certified B Corporation and award-winning digital services agency located in the London Roundhouse. rTraction focuses on improving community outcomes more than profit.

 David believes that restaurants represent an influential image of the Middlesex London community as well as an important part of the local economy and job creation. When asked about the importance of supporting local restaurants, David thinks it is extremely important to support local restaurants during this unprecedented time since the restaurant industry is struggling with its capacity and restrictions on re-opening.

rTraction and David forecast that the London Middlesex Restaurant Support Fund will help local restaurants with an unforeseen increase in operating costs due to COVID-19. These costs may include purchasing Personal Protective Equipment(PPE) for employees and customers, enhanced disinfection measures, as well as supplies to ensure social distancing in the restaurant. 

When asked about how rTraction thinks this fund would support local restaurants, David said “ We hope this fund can help small restaurants to allocate to their best use. Some might use this fund to purchase PPE, or to help bring their customers back, While others might use this fund to help with loans or even fund a way to make capital.”

With regards to suggestions that David thinks could help restaurants better recover, David adds “I think for small restaurants to have some sort of online presence is very important these days. Ensure that you are discoverable online, building out a small simple website, reviews, or even just have an address confirmed by google. Just making sure you have some sort of online presence is very important nowadays for local businesses.”

In terms of any suggestions or words of encouragement to get through this pandemic, David stated “ It’s quite an opportunity for us to be able to participate in this program and step up for our community. It’s nice to see that it is set up and I hope the best for this fund.”

The London-Middlesex Restaurant Support Fund has already awarded grants to thirty-four restaurants and is continuing to look for local enterprises to step up and support the fund. To apply to this fund or to make a contribution, please visit lmrsf.ca.

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London-Middlesex Restaurant Support Fund: Middlesex County Contributor Spotlight

The London-Middlesex Restaurant Support Fund has been created in partnership with Club House for Chefs and McCormick Canada, the Middlesex London Food Policy Council, Pillar Nonprofit Network,rTraction, Tourism London and the Western Fair District. The fund awards eligible, independent restaurant operators with grants of $1,000 to support their businesses to open or remain open through the difficult times caused by COVID-19. 

For this interview, we had the pleasure of speaking with Cara Finn, Director of Economic Development for Middlesex County. Middlesex County is one of the generous contributors to the London Middlesex Restaurant Support Fund. Middlesex County received a grant from the Federal Government with the sole purpose of providing relief and recovery for tourism operators in Middlesex County, and so they were excited to use this to partner in this project.

 When asked why she thought it was important to support local restaurants during this time, Cara responded,  “These people work so hard, and I can tell you within the first couple of days of COVID-19, many of the questions I had from restaurant operators in the county and in London was not, ‘what are we going to do’ or you know, ‘my business is going to fail’, it was ‘how can we help?’, ‘how can we help our staff that we may have to do temporary layoffs for?’, ‘how can we connect with other employers in the region such as those in agriculture that are maybe ramping up their season while we have to go into this period of flux and pivoting?’ It was incredible.”  “They are so deserving of our support.” It’s great to hear of the sense of community that occurs in this industry.

Cara also mentioned that the fund helps our local restaurants by validating the hard work that is happening. “It validates the effort that they’ve placed into making sure that we’re taken care of, making sure that we are healthy and safe, and allows them just a small smidgen of financial backing to be able to do what they’re already doing, which is go one step beyond.”

Creative solutions are continuing to emerge, such as the four additional pop-up patios in the Strathroy downtown core that allow for more dining space, and the extension of market seasons such as with the Komoka Market, which will now be able to extend its season until Thanksgiving.

Middlesex County, together with the Middlesex London Health Unit, Middlesex London Food Policy Council, Middlesex Federation of Agriculture, Tourism Industry Association of Ontario, and with help from the Federal Economic Development Association of Southern Ontario, recently launched the Middlesex County Culinary Guide, which is available online at https://www.visitmiddlesex.ca/plan/maps-guides/middlesex-county-culinary-guide, as well as in print this week. The Middlesex County Culinary Guide showcases restaurants in the Middlesex community, along with markets, and food producers, that all work together to make things happen for our community. 

With one last message for our local restaurants, Cara emphasizes the appreciation that is held for our hard-working restaurant community. “At Middlesex County our whole message for economic development is really one of appreciating the businesses that invest in our community. That’s the message I want to give people. It doesn’t go unnoticed. We know how hard people are working. We know the stresses, both financial and emotional that are happening for each of us as individuals, but then add that tenfold if you are trying to operate a business in this climate. The main message is that we see them, we know how much work they have put into it, and we’re here to support them.”

The London-Middlesex Restaurant Support Fund has has already awarded grants to twenty-seven restaurants and is continuing to look for local enterprises to step up and support the fund. To apply to this fund or to make a contribution, please visit lmrsf.ca.

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London-Middlesex Restaurant Support Fund: McCormick Canada Partner Spotlight

The London-Middlesex Restaurant Support Fund has been created in partnership with Club House for Chefs and McCormick Canada, the Middlesex London Food Policy Council, Pillar Nonprofit Network, rTraction, Tourism London and the Western Fair District. The fund awards eligible, independent restaurant operators with grants of $1,000 to support their businesses to open or remain open through the difficult times caused by COVID-19. 

The London-Middlesex Restaurant Support fund all began with a brilliant idea from Anna Stolee, Senior Director of Sales and Marketing for the Food Service Division of McCormick Canada. “Our company has been in London for 137 years and we wanted to provide restaurants in our community with financial assistance to help them cover costs inflicted by the pandemic,” says Stolee. Her idea led to McCormick Canada seeding the London-Middlesex Restaurant Support Fund with a $30,000 contribution.

McCormick Canada is the Canadian division of the global spice and seasoning company, the largest of its kind in the world. Anna Stolee describes McCormick as one of London’s “best kept secrets.” The company has three facilities in London, providing 650 jobs in our community. McCormick owns a multitude of brands including Club House, McCormick Gourmet, Billy Bee Honey, French’s, Frank’s Red Hot, Cattleman’s, Thai Kitchen, and many others. All of these products are being made right here in London, Ontario.

Stolee has experienced the burdens of COVID-19 firsthand and states, “The food service industry has been devastated by COVID-19 — this includes restaurants, hospitality, stadiums, conferences, and anywhere that people would eat food away from home.” In fact, a July survey by Restaurants Canada found that more than half of the restaurants in Canada are continually operating at a loss since the beginning of the pandemic (Restaurants Canada, 2020).

With the implications of the pandemic, restaurants have had to make some changes to their preconceived ‘normal.’ “We have seen restaurants adapt their business models to do a lot more take out. Restaurants are making pre-made meals for consumers to make at home, they are selling alcohol, or selling groceries,” says Stolee. Yet, despite this abundance of innovation in the restaurant industry, very thin margins have resulted in these new ideas not being enough. Stolee adds, “There has been a fair amount of government support in terms of wage subsidy and rent protection, but these are going to end.”

Stolee believes that the most important concern of employees and patrons returning to restaurants is safety. “Restaurants have to ramp up their sanitization policies, provide masks and safety gear to staff and have limited capacities in their space,” she says. However, she also realizes that these costs can be burdensome to restaurants and add another difficult layer to the obstacles restaurants are struggling with right now.

Stolee, like many, enjoys the vast array of restaurants in the London-Middlesex area. “Everybody loves to go out to a restaurant. Everybody would feel the pain if we didn’t have our restaurants as a part of our community. They are such a large part of our social and community network,” says Stolee. She has been enjoying ordering takeout with her family and encourages restaurants to give consumers a reason to continue buying food from their establishments. “It is critical to give the best experience to your customers, as takeout is here to stay,” she adds.

“People become restaurant owners because they are passionate about what they are doing. They do not need the extra grief and concerns that COVID-19 has brought upon them,” says Stolee. “We at McCormick wanted to do what we could to help ease the burden restaurants are experiencing at this time. We know this fund will not solve all problems, but it is our way of showing that we hear you, we get what you are going through, and we hope this is something that will help you out.”

The London-Middlesex Restaurant Support Fund has has already awarded grants to twenty-seven restaurants and is continuing to look for local enterprises to step up and support the fund. To apply to this fund or to make a contribution, please visit lmrsf.ca.

 

 Written by: Colleen Crunican

 

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The Masonville and Ilderton Farmers’ Market Are Open For Bussiness

Last week the Middlesex-London community welcomed the reopenings of the Masonville and Ilderton Farmers’ market!

The Masonville Farmers Market is open every Friday from 8 am to 1 pm from July 3rd to October. This market is conveniently located at the corner of Fanshawe Park Road & Richmond street in the Masonville Mall parking lot. Before visiting, there are a couple of precautions to keep in mind. There’s only one entrance, and masks must be worn. Luckily, if you forget your mask at home, they will provide you with one. They will be marking the traffic flow direction while limiting the number of customers to ensure proper social distancing. They ask to please leave the kiddo’s and fur babies at home; however, service animals will be admitted. To ensure the safety of customers and vendors, their vendors will be bagging all items.

The Ilderton Farmers Market is another exciting opening for the community. This farmers market is located at 13230 Ilderton Rd, Ilderton, Ontario and is open every Saturday from 8 am to 12 pm. As with many other markets, the community’s wellbeing is their top priority. They have put in place safety protocols to protect our community and our vendors. The market area will be roped off, and all shoppers must enter through a controlled entrance where everyone will be asked to use hand sanitizer. The number of shoppers permitted within the market area will be limited. Signage will instruct shoppers to practice physical distancing. Vendors will be well spaced apart with marks on the pavement to show shoppers where to stand while waiting for their turn. All vendors will use hand sanitizer between money exchanges and interactions. All vendors will disinfect all touched surfaces and objects.

Farmers’ markets are essential businesses, but as we’re going through the effects of COVID-19, we need to keep in mind the safety of our community. If you’re feeling sick, please stay home. Please respect the guidelines put into place by our health unit and local markets as we’re still trying to navigate through the pandemic.

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5 Local Restaurants That You Need To Try This Summer!

COVID-19 has deeply affected the way we interact, educate and work. A sector that has been increasingly dealing with the repercussions of the pandemic is the food and service sector. London-Middlesex is home to a variety of small food shops. Since dine-in options are limited, these mom and pop shops are seeing fewer customers. In light of the situation, we’ve compiled a list of black and indigenous-owned businesses that host delicious products that you should try!

Asmara Cafe brings traditional coffee-making methods from Eritrea, Africa, into our backyards. Their coffee is freshly roasted, brewed on-site using high-quality Ethiopian coffee beans. Their house specialty is Ethiopian Yirga Chefe coffee! Alongside your coffee, you can also enjoy a variety of breakfast and lunch items! Their current summer feature is seasonal ice cream from Shaw’s ice cream! The flavours they have include vanilla, chocolate, turtle fudge and moose tracks. For a relaxing and memorable coffee experience, be sure to visit Asmara Cafe.

Vas Cuisine provides delicious African (Nigerian) dishes with a homemade feel! They source local ingredients to ensure high-quality meals. Some fan favourites from their menu include their ofada rice (grown in south-west Nigeria) and egusi (a delicious savoury stew). Some vegan options are also available, making this an inclusive eatery. Reviewers rave about the hospitable owners and sizable portions. On top of that, they offer delivery and catering in London. Vas Cuisine offers traditional comfort food classics that are a must-try!

A hidden gem in the Middlesex-London community is Caribbean Stove Pickup! Located right by Horton and Wellington, this restaurant at the center of the city packs a punch of delicious flavour in their dishes. Some recommendations from avid customers include oxtail, jerk chicken and curry potato & channa! Their pricing is very reasonable on their website; they clearly outline ingredients, vegetarian and vegan options. Their food is spiced to perfection and will leave you wanting more!

Indigenous-owned Manitoulin Brewing provides unique craft beer made from Little Current Ontario! The creation of this brewing is a classic passion project. Owners, Blair, Nishin and Joet, are three friends wanting to give something back to their homes in the North. Thus they created a brewing company that embodies comfort and care, something they put in all of their recipes. Some staff recommendations include swing Bridge Blonde, Killarney Cream Ale and Cup and Saucer English Ale. Although they’re not from London-Middlesex, they’re currently offering free delivery to the area! Try their drinks paired with your next family barbeque!

Giizihigat Maple Products is another indigenous-owned business. They produce maple syrup of the highest quality. Both owners, Isaac and Deborah, come from families that have been making maple syrup for generations. Deborah’s mom recalls helping her uncle collect sap and hauling the syrup out of the bush on a large stone canoe pulled by a horse. Meanwhile, Isaac recalls helping his grandfather make maple syrup as a young boy. Since starting Giizihigat Maple Products in 2012, they have perfected the science of running sap, building on lessons learned each season to bring customers the finest maple syrup in all of Ontario. They hold a variety of products from maple butter to maple syrup candy. For your next Sunday breakfast, consider supporting this family-owned syrup shop!

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Komoka Community Market Weekend Opening!

We’re excited to announce the opening of Komoka Community Market! Starting this weekend, the Komoka market will be open from 9 am – 2 pm. Before entering their market, please revise their COVID-19 guidelines. Their guidelines include remaining socially distanced (6 feet apart), using hand sanitizer upon arrival and following their indicated directional flow. If you’re bringing children to the market, they encourage wagons and strollers to ensure kids are not wandering off. If you intend to bring reusable bags, they ask for you to handle bagging your treats while only touching items you intend to purchase. Their wellness centre will be closed during market hours; therefore, there will be no access to public restrooms. There’s a broad array of vendors, and many will be accepting cash. For more information about their opening, please visit their instagram and facebook pages! 

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Feeding Your Future – Virtual Career Fairs

Are you interested in a career in agriculture? The Ontario Federation of Agriculture is hosting multiple online career fairs. To participate, please see the details below.

Dates: June 18, 2020 Time: 2-5pm Area: Middlesex/London & Surrounding Areas Job Seeker Registration: https://pheedloop.com/register/feedyourfuturemiddlesexlondon/attendee/

Date: June 23, 2020 Time: 2-5pm Area: Brant/Haldimand/Norfolk/Niagara/Hamilton & Surrounding Areas Job Seeker Registration: https://pheedloop.com/register/feedyourfuturebranthaldimandnorfolkniagarahamilton/attendee/

Date: June 25, 2020 Time: 2-5pm Area: Quinte/Hastings/Belleville/Prince Edward & Surrounding Areas Job Seeker Registration: https://pheedloop.com/register/feedyourfuturequintehastingsbellevilleprinceedward/attendee/

Date: June 30, 2020 Time: 2-5pm Area: Renfrew/Lanark/Ottawa & Surrounding Areas Job Seeker Registration: https://pheedloop.com/register/feedyourfuturerenfrewlanarkottawa/attendee/

Employers can register by emailing feedyourfuture@agcareers.com

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Dietitian Recommendations for June Seasonal Produce!

There are so many reasons June is a great month, and local strawberries are one of those reasons. The delicate flavours of June produce are in stark contrast to the more aggressive Brassics we enjoyed in May. Warm weather will continue to expand the flavour and nutrient profiles of what our local farmers will be bringing to market. It was evident in the markets this past weekend that the COVID precautions are becoming second nature, as the respectful shoppers hunted and gathered. 

Consider the pleasing esthetic of the humble strawberry, a beautiful bright red colour with a distinct bite-size shape like no other and a soft, sweet, juicy interior.  It would be enough if it were to boast about being an excellent source of vitamin C and a good source of fibre. Still, the antioxidant Pelargonidin, which is responsible for the red coloration, also has some neuroprotective properties.  A recent study at Rush Institute of Healthy Aging in Chicago, concluded, using food frequency questionnaires over six years, that strawberries may reduce the risk of Alzheimer’s dementia in older adults. 

Asparagus is a wondrous bit of history dating back to 3000 BC and gaining popularity in Europe in the 15th and 16th centuries. We are sadly nearing the end of the growing season, which started in May. Harvesting the asparagus shoots is very laborious as it must be done carefully by hand. The delicate green stalks offer two distinct eating experiences. The tip requires very little cooking and is beyond tender with a flavour like broccoli. The stem has a pleasing creaminess when well cooked and a refreshing snap when lightly blanched. Asparagus has a generous 1.8g fibers/1/2cup and is known to be a diuretic, overall a clean sweep.

Small pickling cucumbers make great pickles, but they also make great cucumbers.  These little minis have a thin skin, tiny seeds and a pleasing delicate melon flavour when eaten raw.  Cucumbers are low in calories because of the high (96%) water content. Most of the nutrients are in the peel. Making pickling cucumbers into pickles using the Lacto fermented Kosher method does not use vinegar and can enhance your gut microbiome with probiotics. 

The deep purple-red colour of the beetroot is a clue that this vegetable deserves some attention.  Originally coveted for their edible greens, the beetroot was first known for its functionality as a fabric dye and a digestive aid.  Beets can be eaten raw or cooked, but the slightly bitter skin is more easily removed after cooking. Beets contain natural nitrates, which elevate them to the functional foods category due to their potential to inhibit inflammation and reduce blood pressure. 

How fortunate we are to live in a county that has local farmers producing such an abundance of delicious fruits and vegetables.  Visiting a farmer’s market is a way to really connect with the individuals who dedicate themselves to the noble business of supplying us with the freshest, healthiest food available.  It is worth the effort to supplement your food shopping with a trip to the farmers market. 

 

 About the author: Susan Smith is a volunteer at the MLFPC with long-standing expertise in nutrition. She graduated from UWO, Brescia University College in 1995 and has been a clinical dietitian at the London Health Science Center for almost 25 years! Susan has a keen interest in sustainable food systems that create a harmonious urban-rural relationship with a focus on community health and a minimal carbon footprint. 

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Resource: An inside look into a local farm

Have you ever wondered what goes on inside local egg farms? Megan Veldman, an egg farmer just north of London, Ontario describes and shares her experience. Megan is a family farmer & has 25,000 hens to care for. Her video can be found here!
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London Food Bank Announces their “London Cares Curb Hunger Awareness Drive”

On Tuesday June 2nd 2020, the London Food Bank launched the London Cares Curb Hunger Awareness Drive. The Middlesex-London Food Policy Council would like to extend a giant thank you to the farm groups and members of the London community that have been donating to London citizens in need.

Due to the current COVID-19 pandemic, the Food Bank is asking the community to consider contributing with monetary donations during the annual London Cares Curb Hunger Food drive. This “virtual food drive” will raise funds to purchase needed supplies while reducing contact between people.

The campaign will be actively accepting contributing until June 13th 2020 and is accepting support and donations in the following ways:

1. Financial Donations

The easiest way is to make a financial donation directly to the London Food Bank at: https://www.canadahelps.org/en/dn/49767

2. Plant a Row, Grow a Row

The most fun way is to sign up to Grow a Row of fresh produce in your garden for the Food Bank. http://www.londonfoodbank.ca/learn/plant-a-row-grow-a-row/

3. Food Donations at Grocery Stores

The traditional way is the donation bin at participating grocery stores. Check with your local store or the list on the website listed below to see all available drop off places.

4. At the London Food Bank

The “drop off” way for fresh and non-perishable food is to visit the London Food Bank at 926 Leathorne Street. Thank you for your patience when visiting as physical distancing measures are in effect.

For more information and to see all available drop off places, http://www.londonfoodbank.ca/events/london-cares-curb-hunger-campaign-2020/