BEFORE THE DAYS WHEN AIR FREIGHT brought mangoes, strawberries, and avocados to our stores year-round, and before a globalized food system raised our expectations to absurd heights - dark red cherries at Christmas, sushi spotted far from any ocean - we ate what was produced locally.
In a limited way, those who shop at farmer's markets and subscribe to CSA deliveries do this now, to the extent that the Canadian climate allows. However, when it comes to flour and bread, this has always been more difficult. Grains, mostly produced over thousands of acres of monoculture and plied with environmentally harmful fertilizers and pesticides, are shipped worldwide, severing the link between producer and consumer. For our daily bread, it has been nearly impossible to know your farmer.
This story is from the Spring - Summer 2023 edition of Ottawa Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Spring - Summer 2023 edition of Ottawa Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Voice - Hope on the horizon
\"I JUST CONSIDER MYSELF VERY LUCKY.\" Jackie, a 60-year-old mother of two, is describing her experience at a new community mental health clinic opened by the Royal Ottawa Health Care Group.
Drink - The low and no trend
Experts agree: a world of benefits and flavours come with reduced alcohol consumption. Yvonne Langen surveys the scene - and offers a refreshing recipe
Food for Thought - Exhibits with taste
While Ottawa may not be a sophisticated metropolis that compares with London, Paris, or Rome, it is still the national capital, and as such is blessed with excellent museums and galleries, as well as some really good food. But as Hattie Klotz learns, it can be difficult to find the two under the same roof
Working with the grain
As demand for artisanal bread and craft beer continues to grow, Hattie Klotz meets the people building Ontario's small-scale grain sector from the ground up
Found - Working with the grain
As demand for artisanal bread and craft beer continues to grow, Hattie Klotz meets the people building Ontario's small-scale grain sector from the ground up
Design Insider
Upcoming projects, recent awards, and new openings in the city's dynamic design and build sector
THE WINDS OF CHANGE
Storms that knock down trees and cut power are becoming increasingly common. A snapshot of the May 2022 derecho offers a glimpse of what city hall and small businesses are doing to prepare for the next big one
THE HOTEL FACTOR
As tourism returns, new hotels are opening - and many have their sights set on locals
THE FUTURE OF DOWNTOWN
The way people move and work in the core is changing. We explore the possibilities by talking to industry leaders and engaged residents about how to build a great downtown
Opinion - Counselling change
It's been 20 years, but the effects of amalgamation are still being felt. Drew-Anne Glennie argues community councils could reconnect us with city hall and our neighbours
