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"One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed."
Julia Child, My Life in France
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1 // EVENT SPOTLIGHT
TIAC TOURISM CONGRESS
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It’s that time of the year again, the Tourism Industry Association of Canada (TIAC) is bringing together industry leaders, professionals, and influencers from across the country to learn, network, and plan for the future of tourism in Canada.
For the 2018 congress, we are thrilled to be joining a group of call-to-action trailblazers who will share their unique perspectives on the economics of tourism in a new “TIAC talk” feature entitled “Tourism’nomics”.
Our talk will be focussed on the 2018 Feast On® Impact Report. Feast On® is a criteria-based certification program that we had the pleasure of developing in collaboration with industry and continue to manage on behalf of industry. The program recognizes foodservice establishments and experiences that are committed to sourcing and showcasing Ontario food and drink. It’s first impact report shows that over the past year program participants have collectively spent over $25 million dollars on Ontario food and drink products.
Click HERE to access the full 2018 Feast On® Impact Report and learn more about the program and its contributions to Ontario-based food tourism development.
WHEN: November 27-28, 2018
WHERE: Gatineau, Québec
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2 // PROJECT UPDATE
EXPLORING AGRITOURISM AS A GROWTH OPPORTUNITY: PETERBOROUGH & THE KAWARTHAS
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We are undertaking an agritourism research project with Peterborough & the Kawarthas Tourism to determine whether agritourism is a viable tool for promoting sustainable economic growth. As part of this work, members of our team are attending the 1st World Congress on Agritourism hosted by EURAC Research in Bolzano, Italy (November 7-9 2018). The event will bring together experts from around the world, clearly define agritourism, and explore the future of rural tourism, including agritourism. We look forward to combining learnings from the congress with insights garnered from our research to determine the potential role agritourism can play in Peterborough & the Kawarthas' development as a destination.
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3 // TOOLS & RESOURCES
CONNECTING TRAVELLERS TO A TASTE OF PLACE
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These days, visitors looking to connect with place through taste will find it easier than ever to find authentic experiences. With Airbnb now offering experiences and the growth of sites such as EatWith, WeFiFo and Cookly, visitors can now sign-up to eat, shop, and cook with locals.
We’re keen to see how you feel about going beyond the restaurant table to get a true taste of place – please Click HERE to take our 1-minute survey.
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4 // OTHER NEWS
2019 TERROIR SYMPOSIUM
CHOICE - THE RISKS + REWARDS IN A CHANGING FOOD CULTURE
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The Terroir Symposium is Canada's leading forum for those in the hospitality and tourism sectors. Curated by the Culinary Tourism Alliance, the Symposium will explore the choices we make and how they affect the growth, change and collective identity of our industry. The event will offer main stage programming with multiple concurrent hands-on workshops focusing on sustainability, wine, tourism and food trends. We’re excited to welcome +50 speakers from around the globe to the stage this year, including Chef Matt Orlando from Amass Restaurant (Denmark), Wida Winarno, CEO of the Tempe Movement (Indonesia), Chef Selassie Atadika from Midunu (Ghana), Ben Branson Founder of Seedlip (UK) and more.
Join over 1000 chefs, producers, artisans, managers, media, entrepreneurs, storytellers, and destination developers from over 20 countries on May 6th, 2019 in Toronto. Early bird tickets are on sale now until December 31st at midnight.
Get tickets at terroirsymposium.com
WHEN: May 6, 2019
WHERE: Toronto, Ontario
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5 // BOOK REVIEW
DUCK SEASON: EATING, DRINKING AND OTHER MISADVENTURES IN GASCONY, FRANCE'S LAST BEST PLACE
- DAVID MCANINCH
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Tales of duck confit, rich stews, and plenty of red wine had us salivating as we made our way through Duck Season: Eating, Drinking and Other Misadventures in Gascony, France's Last Best Place written by David McAninch. A light and entertaining read, the author brings to life the picturesque and flavourful dishes of Gascony, a small region in Southwestern France relatively untouched by mass tourism, without any over-romanticizing rhetoric.
A lifetime Francophile, McAninch was inspired to explore Gascony’s culinary landscape and traditions that remain heavily grounded in farming and agriculture- where the ducks outnumber the residents! He uses vivid and comedic writing to weave together the stories of local culinary stewards and the dishes that come to life through their interactions with the landscape. We strongly recommend “Duck Season” to those looking to expand their knowledge of French cuisine and learn about a few new dishes (McAninch includes recipes) while traveling through the “last best place” of Gascony.
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The Culinary Tourism Alliance is an Ontario-based not-for-profit devoted to bridging the gap between the food & drink and travel industries.
Grow Food Tourism is our social enterprise consultancy. We work with communities to leverage their unique food tourism assets and diverse capital, including the history, heritage, and culture behind the food and drink that makes their destination special.
This newsletter is our way of sharing news, events, tools and resources with you- our partners in food tourism development.
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