Saturday September 12, 2009, 5:42 am
Mohawk College in Hamilton, Ont., will be holding Eat Locally — The 100 K Menu, to be conducted by chef Chris Venhuis, 37.

The idea is to get people aware of what "amazing locally grown and produced foods are on their doorstep and how to utilize it," Venhuis says.

"I think a lot of people are intimidated by some of the local products they see at the farmers' market or supermarket. They will look at a fresh pork loin from a local hog farm or a bunch of leeks and wonder what to do with them."

Venhuis says he will show his students what to do with some of these products by demonstrating how to put together a three-course meal using only local ingredients.

One challenge for most Canadians is what to eat in the winter months when it seems imported fruits and vegetables are all that is available.

"But there are a number of products if kept in a cool area, such as a cold cellar, can help consumers get through the winter without relying on imports," he says.

Venhuis says at that time of year there are squash, potatoes, carrots, parsnips, cabbage and apples, to name a few items, and his goal is to show his students how to utilize them in different ways.

The closing of most of Canada's canneries has meant that we are now importing peaches, for example, from China and other countries, and a source of canned homegrown fruit is no longer available, said Susan Bowinkelmann, director for hospitality and travel courses in the continuing education department at the college.
Canning the local crop

This may be why many Canadians are returning to the art of canning their own fruits and vegetables, which Venhuis applauds.

Instead of eating unappetizing imported tomatoes, he suggests canning the local crop now at its peak.

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Sunday September 13, 2009, 4:10 pm
The suite is very interesting, thank you Karen. Local eating is so important for the environment reducing the transportation costs for foods produced elsewhere. It improves the health of those eating the locally produced fruits and vegetables because they are fresher when consumed.

Sunday September 13, 2009, 4:19 pm
Excellent to hear about the root cellar making a comeback! Canning is also wonderful. Very time consuming but it is the next best thing to fresh. I used to procees all my fruits and veggies by myself when I had a large organic garden. it kept me busy all year. My daughter and I were very healthy however!
Thank you Karen

Sunday September 13, 2009, 5:14 pm
Thanks, karen. A lot of locally grown produce there in Southern Ontario. Niagara-On-The Lake has wonderful fruits and veggies.

Sunday September 13, 2009, 7:32 pm
Thanks , trying to use local grown food !!