Ann Clark

Carlo Leifert

QLIF

Meet project leader Carlo Leifert head of the largest most comprehensive organic study ever undertaken involving 30 research institutions, companies and universities throughout Europe and beyond. Called the Quality Low Input Food Project, it identifies nutritional quality and safety issues associated with organic and low input farming using science to clearly delineate fact from fiction.

The variety and scope of the results will help determine future directions for eaters and farmers.

Eating and Saving what you grow: A Canning Primer and the Canadian
Pantry

With the growth of processed and fast foods, the art of
preserving the harvest is a lost tradition, but thanks to the emphasis on eating home grown food, rich with love and nourishment, consumers again want to know how to preserve the harvest .

Let the expert from Bernardin show you how.

Moderator:  Kera Pesall

Demonstration:  Emerie Brine

Growing and Eating for Nourishment

Lack of science is often cited as the missing ingredient in convincing skeptics about the value of growing organically, but is there more to growing for nourishment and why would farmers want to?

What is nourishment?

What priority does nourishment have in our food system?

When refined flour was developed in the 1920’s the government quickly realized that valuable nutrients were the missing and legislated to have
vitamins added.

Our conventional sources of food have lost the ability to nurture us as Mother Nature intended? Does organic do better?

Hear from farmers and scientists who see nourishment as a priority and be better equipped to choose where your purchasing dollar goes.

Moderator:  Laura Telford

Panelists

Behind the Scenes in Being Organic and Green

Consumers are getting smarter and more determined to green their lives inside and out, but with all the green washing in eco friendly businesses
how do they know what’s legit and how do businesses ensure the
integrity of their products?

Find out first hand what it truly means to be a green business, the challenges and why there is only one certified retailer in Canada?

Pregnancy and Organic: Growing the Newborn

Does eating organically make a difference in pregnancy?

Many parents intuitively feel
organic is better for their newborn. Is there any science to back up their hunch?

Moderator

Know Your Meat!

How does the way meat is
produced affect its quality and
cost?

Have you ever wondered how
organic meat differs from
conventional meat?

Are animals treated differently, how about slaughtering regulations? There seems to be a lot of organic meat out there. From sheep to beef this
panel will tell you about where our meat is coming from and the challenges of keeping the supply going?

Gavin Dandy

Panelists
Mario Fiorucci – The Healthy Butcher
Ted Soudant - Feildgate
Maureen Reilly

Wine – Organic Challenges

Wine has always been popular and, with more viticulturists looking to the organic market, what are the differences, benefits and challenges of being organic. The decision to
change a way of farming has huge consequences? 

Why are wineries going organic? Will the effort pay off? How do biodynamic grown grapes differ from organic, and what challenges does that entail.  Are you willing to pay the price?

Moderator:  Paul DeCampo, Henry of Pelham Family Estate/Slow Food Toronto

Panelists

Jens Gemmrich - Frogpond
Ann Sperling - SouthBrook
Mark Cuff – The Living Vine

Organic Makeover: It’s More Than Just Food

People are taking responsibility and struggling towards health.

Supplements, cosmetics,
compost, cut flowers, cleaning products are all highly charged with toxins.

How can you be healthier by learning more?

What’s the organic perspective and how far can it reach?

Moderator
Patrick Conner, the Big Carrot

Panelists

Carolyn Young – Ecocert

Importing DDT: Buyer be
informed

What are the dangers as we
walk down the grocery aisle?

Are we unsuspectingly at the
folly of our own exports?

Organic from China, Bananas from the DR. How can we be wise consumers when it comes to inputs? Are exports when it comes to organic legit?

Moderator
Ann Clark

Panelists

Elizabeth Guillette
Larry Lenhardt
Scott Graham – EcoFlora

The challenge of running an Organic Restaurant

Are we assuming too much when we see ‘organic’ restaurants? Hear about the joys and sorrows of making money in a niche market. Learn about the first certified organic restaurant. That means 95% of what they serve is certified organic. Can you make money if the inputs are higher than the competition? How do find the vendors? Do people care enough to come consistently? How organic are you?

Moderator

Karen Burson

Panelists
Saeed Rouhani, Camros Organic Eatery
Bill Barrett, Planet Bean
Amy Chow – True Restaurant

The cost of knowing what we are doing to our world is high. The choices we make impact everyone. But one of the major questions everyone continues to ask is will the cost of organic go down? From issues of consumer responsibility to transparent prKera Pesall has worked on organic farms, in offices & test kitchens around the GTA. For nine years she was the Home Economist for Bernardin Ltd. and later worked in ingredient sales for Dempsey Corporation.  The concept of organic food was introduced to her through the Toronto Vegetarian Association and by shopping at farmers markets in the city. She learned how organic farming could benefit the environment, other people & her own health and wanted to “give it a go”. For three seasons, she ventured off to work on various market gardens around Toronto including a 7-month internship at Greenfields Farm.  Kera has an HBSc in Food & Nutrition and is currently waiting for the right farming opportunity to present itself.
Kera Pesall has worked on organic farms, in offices & test kitchens around the GTA. For nine years she was the Home Economist for Bernardin Ltd. and later worked in ingredient sales for Dempsey Corporation.  The concept of organic food was introduced to her through the Toronto Vegetarian Association and by shopping at farmers markets in the city. She learned how organic farming could benefit the environment, other people & her own health and wanted to “give it a go”. For three seasons, she ventured off to work on various market gardens around Toronto including a 7-month internship at Greenfields Farm.  Kera has an HBSc in Food & Nutrition and is currently waiting for the right farming opportunity to present itself.
Kera Pesall has worked on organic farms, in offices & test kitchens around the GTA. For nine years she was the Home Economist for Bernardin Ltd. and later worked in ingredient sales for Dempsey Corporation.  The concept of organic food was introduced to her through the Toronto Vegetarian Association and by shopping at farmers markets in the city. She learned how organic farming could benefit the environment, other people & her own health and wanted to “give it a go”. For three seasons, she ventured off to work on various market gardens around Toronto including a 7-month internship at Greenfields Farm.  Kera has an HBSc in Food & Nutrition and is currently waiting for the right farming opportunity to present itself.
Kera Pesall has worked on organic farms, in offices & test kitchens around the GTA. For nine years she was the Home Economist for Bernardin Ltd. and later worked in ingredient sales for Dempsey Corporation.  The concept of organic food was introduced to her through the Toronto Vegetarian Association and by shopping at farmers markets in the city. She learned how organic farming could benefit the environment, other people & her own health and wanted to “give it a go”. For three seasons, she ventured off to work on various market gardens around Toronto including a 7-month internship at Greenfields Farm.  Kera has an HBSc in Food & Nutrition and is currently waiting for the right farming opportunity to present itself.
Kera Pesall has worked on organic farms, in offices & test kitchens around the GTA. For nine years she was the Home Economist for Bernardin Ltd. and later worked in ingredient sales for Dempsey Corporation.  The concept of organic food was introduced to her through the Toronto Vegetarian Association and by shopping at farmers markets in the city. She learned how organic farming could benefit the environment, other people & her own health and wanted to “give it a go”. For three seasons, she ventured off to work on various market gardens around Toronto including a 7-month internship at Greenfields Farm.  Kera has an HBSc in Food & Nutrition and is currently waiting for the right farming opportunity to present itself.
Kera Pesall has worked on organic farms, in offices & test kitchens around the GTA. For nine years she was the Home Economist for Bernardin Ltd. and later worked in ingredient sales for Dempsey Corporation.  The concept of organic food was introduced to her through the Toronto Vegetarian Association and by shopping at farmers markets in the city. She learned how organic farming could benefit the environment, other people & her own health and wanted to “give it a go”. For three seasons, she ventured off to work on various market gardens around Toronto including a 7-month internship at Greenfields Farm.  Kera has an HBSc in Food & Nutrition and is currently waiting for the right farming opportunity to present itself.For the  past decade Maureen Reilly has been working together with a variety
of environmental, public health, and advocacy organizations on food, soil,
water, and air contamination issues.  She is the administrator of  Sludge
Watch, a listserve and advocacy service for people and communities
struggling with issues related to contamination from wastewater, sludge, and
other industrial residuals. She had standing on the Walkerton Inquiry on
biosolids related matters.  She taught a course called "Sewers through the
Centuries" at University of Toronto School of Continuing Studies.

Maureen is actively committed to protecting food lands, food production, and
food and water safety.  She divides her time between city and farmhouse, and
travels extensively.
For the  past decade Maureen Reilly has been working together with a variety
of environmental, public health, and advocacy organizations on food, soil,
water, and air contamination issues.  She is the administrator of  Sludge
Watch, a listserve and advocacy service for people and communities
struggling with issues related to contamination from wastewater, sludge, and
other industrial residuals. She had standing on the Walkerton Inquiry on
biosolids related matters.  She taught a course called "Sewers through the
Centuries" at University of Toronto School of Continuing Studies.

Maureen is actively committed to protecting food lands, food production, and
food and water safety.  She divides her time between city and farmhouse, and
travels extensively.
http://cog.ca/toronto/images/RobGrand.jpghttp://cog.ca/toronto/images/RobGrand.jpgicing what are issues for us in the future.

Moderator