Northwest Nosh 2022
The 2022 issue of Northwest Nosh is out! This year's Nosh is a feature section within the May issue of The Walleye. Get your copies at participating local businesses and from foodie friends like the Thunder Bay Country Market, or read it online right now at...
Coming This Fall – Report Card 2022!
We are currently working on a comprehensive 2021/2022 update to the Community Food System Report Card. We look forward to sharing the updates, trends, analyses, and highlights from our research updates. Stay tuned for more details coming in Fall 2022! Download the...
Background Report for the Community Emergency Food Response Plan
During the first wave of the COVID-19 pandemic, the increased need to access barrier-free food for vulnerable people was made clear. While the response by service-providing organizations was both impactful and effective, it became clear that better community-level...
We wish to acknowledge the original custodians of this land and pay respect to the Elders — past, present, and future — for they hold the memories, the traditions, the culture, and the hopes of Indigenous peoples. We recognize that the Thunder Bay and Area Food Strategy operates on the traditional land of the Fort William First Nation — signatory to the Robinson Superior Treaty of 1850. We acknowledge the political representatives of Indigenous Nations in northern Ontario: the Anishinabek Nation, Grand Council Treaty #3, Nishnawbe Aski Nation, and independent First Nations and the many Metis historic settlements in the region.
Supporting local businesses that support local businesses can be DELICIOUS!
You could WIN $25 to spend at @beefcakeburgerstbay by helping us spread the word about our Guide to Local Food in #tbay. Find local farmers as well as the restaurants and retailers supporting them on our website -... link in bio.
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If you don't like lamb, it's probably because somebody made you eat it - cooked the wrong way - when you were too little to politely refuse. This is one of the right ways, and it will change your mind about lamb forever.
This “gateway recipe” marinade can be used for any cut... you like once you've been hooked with the rack. The marinade both veils and flatters the “lamby” flavour, while the quick grilling of the tender medallions leaves the meat juicy, and the rib “sticks” make them fun to eat, and a great appetizer as well.
BBQing is also a great way to try cooking lamb for the first time - if you find you don’t enjoy the fragrance you’ve kept it outside your home. Serves 2 - 3.
Find this and other great recipes on our website! Link in bio.
@farmwalkabout @borderlandsfarm
If you grew or bought a supply of local garlic last year, you might have some left that's about to start growing. Here's one of our favourite ways to treat it!
**Easy Roasted Garlic**
You'll need 2 muffin trays, olive oil and up to 12 bulbs of garlic. Preheat your oven... to 250.
Trim the tops and necks off your garlic bulbs. Place each bulb in a muffin cup and drizzle a small amount of olive oil in the centre of each one. Top with your second muffin tray and roast in your 250 oven for 90 minutes to 2 hours, depending on the age of your garlic and your desired results. (Check for doneness after 90 minutes and go from there. When it looks and smells delicious, it will be.)
If you don't use it right away (it's great to spread warm on crusty bread, but 12 bulbs is a lot) you can pop each clove out of the bulbs with a butter knife and store in olive oil in the fridge for up to 2 weeks. It's amazing in pasta sauce and as an ingredient in salad dressing and, as Derek showed in our June show, in a marinade for a steak on the bbq. Be sure to use that olive oil when you're done with the garlic you stored in it!
Find more recipes and listings for local garlic growers so you can secure your share of this fall's garlic on our website! Link in bio.
7 pillars of a healthy and sustainable food system
