Conscientious Cooks

norwaybcheaderThis series explores the foodservice sector and those who are making unique efforts to create more sustainable interactions between the field and the table. Chefs hold an important role within a food system. The amount of food purchased by chefs on a daily basis has a tremendous impact on farmers, processers and producers. As a customer, trusting a chef to make the most responsible choices possible can create for a much more relaxing restaurant experience.

Climate Friendly Eating (Conscientious Cooks VIII)

On this part 8 of our Conscientious Cooks series, we listen in on a panel discussion hosted in 2008 by the Center for Urban Education about Sustainable Agriculture (or CUESA) located in San Francisco, California. The panel was themed around the concept of Climate Friendly Eating. Voices Gail Feenstra, food systems analyst, University of California Sustainable Agriculture Research and Education…

Conscientious Cooks VII (Sooke Harbour House) / Carlo Petrini & Slow Food Canada

Conscientious Cooks VII (Sooke Harbour House) The Sooke Harbour House is a 28-room inn in Sooke, British Columbia which has been owned and operated by Frederique and Sinclair Philip since 1979. The inn is home to a restaurant that has led the way in Canada (if not North America) in the practice of sourcing local…

Dan Barber – A Perfect Expression of Nature (Conscientious Cooks VI) / Backyard Chickens IX

Dan Barber – A Perfect Expression of Nature (Conscientious Cooks VI) However we try to look at it, agriculture itself – as it’s existed for 10,000 years, will always be a departure from aquiring our food as nature intended. By extension, agricultural and food production methods will always be debated on their merits of balancing…

Future of Food in the Kootenays Conference III / Conscientious Cooks V

Future of Food III In November 2007, Deconstructing Dinner attended one of the first regional food security conferences ever held in Canada. With a population of less than 10,000 people, the City of Nelson, British Columbia, hosted over 250 people for the first evening of keynote speakers. With an equally impressive 170 in attendance on the second…

Conscientious Cooks III

Conscientious Cooks is a periodic series that explores the food service industry and those who are making unique efforts to create more sustainable interactions between the field and the table. On part three of this series, we visit with a unique concept that allows for a deconstructing of restaurants themselves. Whether it be cafes, diners, or…

Conscientious Cooks II

A periodic series that will explore the foodservice industry and those who are making unique efforts to create more sustainable interactions between the field and the table. On part two of this series, we visit with two chefs who approach food preparation in very different ways, yet both retain a common bond that sees a…

Conscientious Cooks I

The first of a periodic series that will explore the foodservice industry and those who are making unique efforts to create more sustainable interactions between the field and the table. Guests Michael Allemeier – Winery Chef, Mission Hill Family Estate (Westbank, BC): Located in the fertile Okanagan Valley, Michael Allemeier has taken food service to a new level. On the…