Food Day Canada
Saturday, July 31, 2010
6:00 PM Your time
Cities, restaurants and backyards across Canada
Until last year, Food Day Canada was known as The World’s Longest Barbecue. It is always held on the Saturday of the first weekend in August, which this year happens to fall in July. When I began the event in 2003, the goal was to collectively celebrate the food of Canada, specifically beef because of BSE and the devastation it caused to that industry. After that first event, I expanded the scope to include all ingredients harvested …

Recently, Cuisine Canada members received an email informing them that the deadline for Cuisine Canada Board Member nominations had been extended. Unfortunately, not all computers could read the attached information and some members were left wondering when the new deadline is.
Uh… Tomorrow. That’s Wednesday, July 21st.
So, if you wanted to nominate someone and didn’t, now’s your chance.
The rules?. Cuisine Canada members may nominate themselves or another member (with their agreement, of course. Please, no surprise nominees). Just send the nominee’s contact information and a short biography to cuisinec@uoguelph.ca. Yes, …

The Edna Lifetime Achievement Award celebrates someone who has contributed to the promotion of regional cuisine and who exemplifies that region through his or her work. Last year’s winner was Chef Robert Arniel of St. John’s, Newfoundland.
Are you a member of Cuisine Canada and know someone worthy of claiming the 2010 title?  If so, check out the information on the Cuisine Canada website and send your letters of nomination to the University of Guelph by August 16, 2010.
While the nominator must be a member of Cuisine Canada, the nominee does …

With hundreds of world-class wineries, and increasingly home to a number of Canada’s best chefs, the Okanagan Valley is a top global food and wine destination. It’s also now host to the Okanagan Food & Wine Writers Workshop, based out of Penticton, British Columbia, a two-and-a-half-day workshop with professional development seminars open to writers of all levels. From September 16 to 19, 2010, food and wine writers and editors from Canada and the US will gather to eat, sip, nosh and talk about the hottest topics in the world of …

Long in the works, a national honour for the food sector has finally been awarded.  The Nation’s Table is the Governor General’s award for excellence in the food and culinary sector.  Founded by Jean-Daniel Lafond, the award intends to celebrate the leaders and innovators who best exemplify social values, innovation, and cultural impact that we honour in our Canadian food system.
The inaugural inductees range from restauranteurs, chefs, food processors, and scientists.  Of note, awardees include long-time Cuisine Canada supporter  and member Rob McLaughlin, as well as past Culinary Book Award …

The naked eye can’t tell the difference between sturgeon caviar and roe from Mississippi paddlefish. But with the help of DNA technology developed at the University of Guelph (U of G) in Ontario, the US is hoping to clamp down on food fraud.
Whether it’s inferior olive oil passed off as extra-virgin,  cow’s milk cheese sold under an expensive sheep’s milk label, or mouldy tomato paste sneaking past quality control and into ketchup bottles,  food fraud is a growing concern.
In a recent article,  U of Guelph technology helps US monitor …

Cuisine Canada member Pat Crocker recently won a Gourmand World Cookbook Award in Paris, France. Her recent book, The Vegan Cook’s Bible (Robert Rose) took top honours as the Best Vegetarian Cookbook in the World.
For Crocker, this is  her second big Gourmand win. Her book, The Juicing Bible,  also won Best in the World in 2000.
Awarded the Gertrude Foster Award for Excellence in Herbal Literature from the Herb Society of America in 2009 and a Gold Medal from Books for Better Living, Crocker seems to know the recipe for success.
When …

UPDATE:  According to Julie’s Twitter account, the book has raised more than $10,000 in its first few hours of existence.
Less than three weeks ago, Cuisine Canada member Julie Van Rosendaal sent an email out to the food writing community to see if there was interest in compiling a cookbook to raise funds for Haiti. There was. And today Blog Aid: Recipes for Haiti is available for purchase. The turn around time on this project is breath-taking. So is the passion behind it.
You can watch the project unfold on Julie’s blog, …

There’s less than a month left to submit nominations to the 2010 Canadian Culinary Book Awards. Deadline for submissions is February 16, 2010.
Hosted by Cuisine Canada and the University of Guelph, these annual awards recognize excellence and creativity in food and beverage writing and publishing. Not only do these awards promote our Canadian culinary food culture, they celebrate Canadian authors and publishers.
Are you eligible?

Books must be written by a Canadian author who is either a Canadian citizen or permanent resident of Canada.
Books must be published by a Canadian publisher or …

We need your help. See the black bar above the blog post? One of the pages is entitled “Links”. Nice idea, but there’s a problem. It’s empty.  Here’s where you come in.
If you’re a Cuisine Canada member and have a website or blog (or both) we’d love to provide a link (or links) to you under Member Links.
Using the nifty form below, the whole process should take less than a minute. To send us your link information just fill in the form and:

Make the subject line “Cuisine Canada Scene Links”.
In …