Wednesday, July 27, 2016

Pokémon Go Hashtag Boosts Interest in Biodiversity

U of G student’s #PokeBlitz hashtag connects biologists and gamers to help identify wildlife

GUELPH, Ontario - July 27, 2016 - University of Guelph Campus NewsA Pokémon Go player in California noticed “a big blob of red-and-white goo” near the river where she was hunting for Pokémon characters. Wondering what it was, she tweeted a photo to University of Guelph PhD student Morgan Jackson with the #PokeBlitz hashtag. Jackson didn’t recognize it but sent it to another scientist who identified the “goo” as a clump of snail eggs.
In the first week after Nintendo’s Pokémon Go mobile game was launched, Jackson and his fellow “wildlife identifiers” helped put names to various insects, birds and other animals for players from Europe, Asia and South America, as well as Canada and the United States.
Jackson is an entomology student studying stilt-legged flies in the U of G’s insect collection. He says his current work reminds him of the original Pokémon game he played as a child. “I try to catch them all, figure out how they are related to each other, and give those that need it a new name,” he says of the flies he studies.
Even before the game was released, Jackson saw the possibilities to connect Pokémon fandom with real biology. People playing the game are outdoors exploring their surroundings more than they normally would be, he explains, and that means they’ll naturally run into more insects and animals than they otherwise would. On the U of G campus alone, there are 55 PokéStops and five gyms.
To play, participants have to physically walk around their neighbourhoods to find and collect monsters, and battle other players. The game’s augmented reality projects the cartoon creatures into the real world around players by engaging smartphone cameras. “That means if you see an actual wild animal, it’s easy to snap a photo of it,” Jackson says.
Morgan Jackson
Wildlife experts such as Jackson already answer many tweeted questions about animals online. To make the connection with the game, Jackson created the #PokeBlitz hashtag as a rallying point for naturalists to follow and for people to post their photos and questions. The tag is a take-off on BioBlitz where people search for and identify all the wildlife in a particular area.

@moietymouse: Anyone know what this is? #bugs #pokeblitz Ontario
@thonoir : You’ve caught an elm sawfly (Cimbex Americana) larva! #pokeblitz
Several media outlets interviewed Jackson soon after he created the hashtag, and it was promoted in a video by ASAP Science, a YouTube channel created by two U of G grads. The publicity has boosted use of the hashtag by both game players and wildlife experts.
Will colder weather and back-to-school schedules slow the enthusiasm for Pokémon Go? Jackson says we’ll have to wait and see, but he’s optimistic about the potential for future developments within the game. Meanwhile, he’s excited about the way people are discovering the natural world as they hunt for imaginary creatures.
“My wife and I take our kids out for a walk most evenings, and we usually don’t see many other people,” says Jackson. “But since Pokémon Go launched, there are all these other people outdoors and walking around. That has to be a good thing. They come out because of the game, but they are getting some exercise and enjoying the natural world.”

Government Invests $180-Million in High-Speed Internet Project, U of G a Partner

GUELPH, Ontario Tuesday July 26, 2016 - University of Guelph News ReleaseThe federal and provincial governments announced today they will invest $180 million in a broadband network for southwestern Ontario, a digital initiative involving the University of Guelph.

The funding will support the Southwest Integrated Fibre Technology (SWIFT) network, which aims to provide open-access, high-speed fibre optic network capacity to more than 3.5 million people in 300 rural communities, from the Town of Caledon to the Niagara Region to Grey County.
Through Prof. Helen Hambly and the Ontario Agricultural College (OAC), U of G has provided community engagement, evaluation and research support for the project since 2011.
“It became apparent that the future of Ontario’s rural and remote areas was going to be highly influenced by digital development opportunities or the lack thereof,” said Hambly, School of Environmental Design and Rural Development.
“Our work at U of G in areas such as precision agriculture and knowledge mobilization for agri-food innovation are entirely linked to the underlying broadband infrastructure that makes the uptake of new digital technologies possible.”Hambly, a rural extension expert, heads the Regional and Rural Broadband (R2B2) research unit. As a member of the SWIFT advisory committee, she works with public-sector organizations, businesses, farmers and residents on providing ultra-high-speed broadband and network infrastructure.
Through R2B2, she works with researchers and universities across Canada on baseline modelling, quantitative data collection and analysis, GIS mapping and outcome assessment.
“Communities across Canada are seeking ways to measure and monitor their progress in digital development,” Hambly said.
Canada was once a leader in Internet capacity, but about one in five Canadians — most of them in rural areas — still lack basic Internet access, said Hambly.
Improved rural infrastructure will yield new economic opportunities and efficiencies, and have educational and social benefits, she said.
“The development of connectivity is tremendously important to enabling province-wide innovation that benefits both rural and urban areas.”
The governments of Canada and Ontario will each contribute up to $90 million through the New Building Canada Fund’s Provincial-Territorial Infrastructure Component-Small Communities Fund.
In making the announcement today in London, Bob Chiarelli, minister of infrastructure, said bringing critical broadband infrastructure to southwestern Ontario will strengthen the province’s economy.
“High-speed internet will connect people and businesses to the resources they need to compete in the global marketplace and strengthen our economy. Equipping people in the province with the tools they need to succeed is one of the ways we’re helping to build Ontario up.”
The total estimated project cost is $281 million; the remaining funds will come from municipal and private contributions via the Western Ontario Wardens’ Caucus, which initially proposed the SWIFT initiative.
Prof. Helen Hambly
School of Environmental Design & Rural Development
19-824-4120, Ext. 53408

Tuesday, July 26, 2016

Saint Elizabeth Health Care Showcases Hope And Happiness

MARKHAM, Ontario, July 26, 2016 /Canada NewsWire/ - Saint Elizabeth today announced the official opening of a Hope and Happiness showcase at its corporate office in Markham.  
Bringing together elements of strategy, storytelling and experiential design, the 2,000-square foot installation was designed and produced in partnership with Central Station, a Toronto-based agency that specializes in bringing brands to life. An accompanying video shows the creation and build out of the space.
"As a not-for-profit charity, we connect with so many people nationally and internationally who want to visit, learn and share ideas with us," said Shirlee Sharkey, CEO of Saint Elizabeth. "With the recent expansion of our corporate office, we wanted to capture – in a surprising and inspiring way – our passion and uniqueness within the healthcare ecosystem."
The inaugural showcase features some of Saint Elizabeth's most powerful and innovative initiatives, including Elizz, Canada's go-to-place for all things caregiving, and the award-winning Hope and Happiness campaign that is inspiring a global movement.
As the finishing touches are put in place, guided tours of the showcase are already being provided to a growing number of health systems, community groups, students, entrepreneurs and others interested in innovating health care.
Earlier this month, nearly 120 staff convened in the new space and online to mark their graduation from the UK's School for Health and Care Radicals, a virtual learning program for change activists, backed by the National Health Service.
"After more than a century of caring, we continue to be inspired by the power of people, and all the ways we can work together to be a catalyst for positive change," said Sharkey.
About Saint Elizabeth 

Saint Elizabeth is a national health care provider that has been opening the door to new possibilities and care experiences for more than a century. Recognized as Canada's largest social enterprise, we employ 8,000 people and visit 18,000 clients every day. With Elizz, our breakthrough brand dedicated to all things caregiving, we are bringing fresh thinking, exceptional services and positive change to caregivers nationally. Through the Saint Elizabeth Research Centre, our Health Career Colleges and the Saint Elizabeth Foundation, we are helping to make the future of health care brighter and stronger. 
SOURCE Saint Elizabeth Health Care

WayHome Surpasses All Expectations in Sophomore Year

 Music and Arts Festival Attracts 40,000 Fans For 2016 
MEDONTE, Ontario, July 25, 2016 /Canada NewsWire/ - Republic Live announced a second successful year for WayHome Music and Arts Festival with 40,000 fans in attendance. The festival attracted fans from every Canadian province, territory, 32 states in the and eight foreign countries and featured headliners LCD Soundsystem, Arcade Fire and The Killers along with 65 more artists. The music and arts festival presented multiple stages with a variety of late night displays, art installations, unique partner activations and fine international and local cuisine.  Set against the backdrop of the lush fields of Burl's Creek Event Grounds this created a complete immersive festival experience for fans.
"In two years we have been able to create a festival that been recognized as a world-class event that we can all be proud of," said Ryan Howes, Creative Director, Republic Live. "We really wanted to excite our fans with the on-site experience and their reactions when they first walked into the main entertainment space is exactly what we were hoping to achieve. We are very grateful to all of the artists, industry partners, sponsors, media, staff and volunteers that made this festival experience possible for the thousands of fans that attended WayHome 2016. We've already started the planning process for next year and encourage everyone to save the dates, July 28 – 30, 2017, for another memorable WayHome."
The event saw 35,000 fans camping on-site, others availed of hotel shuttle packages which sold out in early May, and 2,000 fans commuted daily. Despite 2016 being a difficult year for ticket sales for many music festivals in North America, WayHome was fortunate to see an increase in sales across all product offerings from year one to year two. This year the festival introduced a new fan-friendly cashless payment system to streamline the on-site experience. Free water ensured that fans stayed hydrated with over 2 million litres of water being utilized and 40,000 bags of ice supplied to festival goers over the weekend.
WayHome Music and Arts, produced by Republic Live, featured headliners LCD Soundsystem, Arcade Fire and The Killers, along with by Major Lazer, M83, HAIM, Metric, Chvrches, Ray LaMontagne, and an additional 60+ artists.  The festival offered multiple stages, a variety of late-night spectacles and experiences, original art installations, fine international and local cuisine, an on-site farmers market and more. Save the date for 2017 as WayHome will be taking place July 28th – 30th, 2017 at Burl's Creek Event Grounds.  

Friday, July 22, 2016

University of Guelph Professor Earns Prestigious UK Award for Animal Welfare Research

GUELPH, Ontario Thursday, July 21, 2016 - News In Brief - A University of Guelph professor has been honoured with a top award from the British Society of Animal Science and the Royal Society for the Prevention of Cruelty to Animals. Prof. Georgia Mason, Animal Biosciences, received the RSPCA/BSAS Award for Innovative Developments in Animal Welfare at the International Society for Applied Ethology conference in Edinburgh, Scotland.
Mason, a behavioural biologist and Canada Research Chair, was recognized for her pioneering research, which has led to a better understanding of the effects of captivity on animals and how their welfare can be improved.
She studies how animals cope with captive housing conditions and is currently researching the cage size of farmed mink.

Thursday, July 21, 2016

Pets, Owners to Benefit from $1.5-Million Gift for OVC Companion Animal Care

Artistic rendering of OVC’s new anesthesia facility
GUELPH, Ontario Thursday, July 21, 2016 - OVC News ReleaseA new $1.5-million gift to the University of Guelph will allow the Ontario Veterinary College (OVC) to provide companion animals with an unprecedented level of care before and after surgery.
The donation from the Angel Gabriel Foundation will go to support OVC Pet Trust’s Friends Together for Longer fundraising campaign, which launched late last year. Specifically, it will help create a sophisticated anesthesia and pain management unit within OVC’s Health Sciences Centre.
“This generous gift will have far-reaching impacts for both pets and pet owners” said Jeff Wichtel, OVC dean.
“The new facilities will help raise the standard of care for pet comfort and safety, with the most advanced anesthesia and medical technology available.  It also means our students – the veterinarians of the future — will leave here equipped with the latest knowledge and techniques to help pets live better, healthier lives.”
Artistic rendering of OVC’s new anesthesia facility
This is the most recent gift from Stu and Kim Lang’s Angel Gabriel Foundation. The Langs are longtime supporters of OVC and the University, and have contributed to many projects and initiatives over the years.
In 2012, their foundation donated $1.5 million to equip OVC’s Mona Campbell Centre for Animal Cancer with a linear accelerator. The only one of its kind in veterinary use in Canada, it allows OVC to offer the best in radiation cancer therapy to its patients.
“We are thrilled to support the excellent work being done at the Ontario Veterinary College,” Kim Lang said. She is a longtime board member of Pet Trust, Canada’s first charitable fund dedicated to improving the health and well-being of companion animals, and was recently named chair of its marketing committee.
“We are so pleased to be supporting this important project that will help pets return home faster to their families after complicated surgeries, while advancing veterinary education,” she said.
The Anesthesia & Pain Management Unit will be named in recognition of this gift.
It will offer much needed space that is required for modern equipment and specialist teams to provide advanced surgery preparation, administration of anesthesia and pain medications as well as post-operative monitoring and care, which can be vital for pets that are at a higher risk of developing complications .
OVC treats more than 2,000 dogs, cats and other pets each year. About 90 per cent suffer from serious illnesses such as cancer, heart disease, liver failure or orthopedic issues, and 50 per cent require surgery or minimally invasive procedures.
Nearly 75 per cent of OVC’s companion animal patients undergo anesthesia, as the majority of diagnostic and therapeutic procedures require the pet to be sedated or anesthetized for their own safety, comfort and stress relief.
“Pet owners are referred to us by their veterinarians for advanced diagnostic and surgical procedures for their pets that are not readily available elsewhere,” Wichtel said.
“High skilled, specialized and compassionate care is our hallmark.”

An Apple Doesn’t Fall Far from the Tree

Dean, Tom and Scott Chudleigh
GUELPH, Ontario Wednesday July 20, 2016 Ontario Agricultural College - It’s an old saying that holds true for the Chudleigh family.
This story of third-generation apple entrepreneurs started in 1939 when Eric and Marion Chudleigh began apple farming in Dixie, ON. Eric imported a new experimental apple rootstock from England and started propagating trees that were size controlled by the rootstock.
On the farm in Milton, ON, purchased in 1955, he started a new compact fruit tree orchard. Sadly, he died before he could finish planting all of the trees he had planned for the farm.
His then 17 year-old son, Tom, decided to finish what his father started and planted trees in his spare time throughout high school and while attending the Ontario Agricultural College. After graduating with his BSc(Agr) in 1963, Tom returned to the farm to work as a commercial apple grower.
But after a couple of years, he decided to try something new.
“We started having people come to the orchard to pick their own apples in 1967, which was really radical at the time,” explains Tom. Most farmers couldn’t understand the business proposition of having “folks come to climb on your trees”.
But Tom and his wife, Carol, saw an opportunity. “From essentially the first few weeks we knew it was a success,” explains Tom. “People were coming out to pick apples and we discovered after two years that it wasn’t the storage of apples that they were interested in; they were interested in a new activity for a weekend adventure. Apples were the hook.”
The farm entertainment business grew steadily and today it welcomes people every day from July to October.
Dean Chudleigh followed in his father’s footsteps and graduated with BSc(Agr) in 1986. He then returned home to explore a side business his Mom had developed from a value-added feature to the farm in the seventies.
On the farm, Carol had begun baking pies and selling small slices on a napkin for 25 cents. By the 1980s they sold pies on the farm and in several GTA restaurants.
“I took what Mom and Dad started and said ‘Let’s see if we can make a run for this’,” Dean shares.
Dean’s brother, Scott, joined him in 1990, and their hard work paid off in an unexpected way.
“One day, a President’s Choice employee visiting the farm mentioned that the company was looking for an apple crisp,” Dean says.
This apple crisp product began a long-time relationship with President’s Choice, which has brought us well-loved President’s Choice products such as the Chocolate Molten Lava Cakes.

These cakes are a perfect example of Dean’s theory that for every 1,000 successes, there were 10,000 failures. Creating an upscale chocolate dessert for their freezer was a giant learning curve for Chudleigh's, whose expertise had been centered around fruit. New ingredients, equipment, mixing and baking techniques for large volumes brought new challenges. Dean, Scott and their team were perfecting the recipe up until the day they needed to go into production to meet the order deadline.
“You go from elated you got the order, to how the heck are you going to make it,” Dean laughs. “We have hundreds of stories like that. For every success there are ten failures or things that didn’t work out as well as you’d hoped.”
Another example of this is their work with Red Lobster. By the early 1990s the Chudleigh’s had been pitching ideas to the restaurant chain for years, trying to get their pies on the menu. Finally the restaurant dropped the news that they’d never consider putting pie on the menu because the pies weren’t pre-portioned.
Instead of giving up on the opportunity, Dean and Scott decided to find a solution. They tried different ideas to portion their pies, but were unable to create an efficient and cost-effective single serve solution. Instead they developed an “Apple Crostada” as a shared dessert, which Red Lobster put on the menu.

Still puzzled with the demand for a single serve apple pie, Scott and his wife, Mary, came up with a concept called an Apple Blossom®. This single serve dessert was a perfect fit for everyone - families and restaurants - and it began to sell well.
“For the next five years it felt like we didn’t eat or sleep,” shares Dean. “We needed to make hay while the sun was shining. We were hiring, learning, making mistakes, hiring, learning and making more mistakes.”
But these born and bred entrepreneurs knew it was all part of the process. “Our grandfather was always exploring new growing science. Our Dad was an entrepreneur in marketing entertainment farming. Scott and I learned that every day is new opportunity,” reflects Dean.
Today Chudleigh’s Ltd. makes 120 frozen desserts and serve 15 private label brands, which they ship across Canada, the US, New Zealand, Australia, Norway and soon Dubai. In fact, 70 percent of their products are exported outside of Canada. The bakery employs 250 people and the farm employs 100 people seasonally.
Dean’s ever-evolving role is now one that he defines as ambassador and interpreter. “Really I spent very little time as a guy making pies, maybe five years, and then moved on to other roles. My brother has championed the sales and marketing.
“I turned into an engineer to build our facility. I was buying and selling commercial property for our plant. I needed to figure out distribution routes for our product to get from California to Florida to Texas. Now Scott and I have hired people to do those things better than we ever could,” he shares.
“We spend our time outside of the business searching for innovative ideas to bring back to the business and interpreting what the rest of the world wants for their next dessert product.”
This has influenced their next venture: branding.
“We’re going to maintain the world of the private label, but we are going back to our branding attempt from over 30 years ago,” says Dean.
“We spent the last year doing really thorough research throughout North America on what the brand means to people. People are looking for a brand that means something and our packaging will tell our story,” explains Dean.
The first customer for their refreshed brand is Wal-Mart US, with more products under the Chudleigh’s Ltd. brand coming in the next year.

Wednesday, July 20, 2016

U of G Research Communications Director Elected President of Ag Journalists Group

GUELPH, Ontario Tuesday July 20, 2016 - NEWS IN BRIEF -  A University of Guelph staffer has been elected president of the International Federation of Agricultural Journalists (IFAJ).

Owen Roberts, director of research communications in U of G’s Office of Research, was elected by representatives from 41 countries at a meeting this month in Bonn, Germany.

Roberts has served as president of the Eastern Canada Farm Writers’ Association and has held various positions with the Canadian Farm Writers’ Federation, including serving as president and newsletter editor.

He said he hopes to implement a strategic plan during his two-year term that will include reaching out to more countries, especially those in the developing world.

“Agricultural journalism is fundamental to advancing agriculture in any country, as it helps mobilize information,” said Roberts, previously IFAJ secretary-general and vice-president.

“Here at Guelph, we have a goal to extend knowledge about agriculture and food to various audiences, including consumers, farmers, media and decision-makers. I’ve specialized in communicating about research. In agriculture and all fields, research is key to helping solve problems and address opportunities.”

Monday, July 18, 2016

Canadians Go Wild This Summer As 21 Grants Awarded

TORONTO, Ontario July 18, 2016 Canada NewsWire - Canadians across the country are about to go wild this summer through 21 newly awarded Go Wild Community Grants presented by TELUS.
The national program, now in its third-round of recipients, helps thousands of Canadians connect to nature with grants of $1,000 to $7,000. By investing in projects that protect, restore and celebrate nature, Go Wild is empowering communities to keep nature top of mind and take a leadership role in conserving the natural environment around them.
WWF-Canada received more than 255 innovative and inspiring proposals from community groups, individuals, schools and nonprofits from coast to coast to coast. The high level of interest in the grants demonstrates an eagerness on the part of Canadians to bring to life our connection to nature and make our actions count.
Some of the exciting ideas chosen include:
  • Restoring a protected coastline trail in Gabarus, N.S.
  • Monitoring the spring and fall movements of dragonflies and damselflies in Niagara Falls, Ont.
  • Helping in-need individuals in Toronto rebuild skills and confidence through gardening and time spent in nature.
  • Teaching schools and community groups about wildlife through geocaches in Medicine Hat, Alta.
  • Creating boxes for cavity nesting birds in an area where historical habitat had been devastated by forest fire, causing birds to nest in weakened telephone and hydro-electric poles in Lumsden, Nfld.
  • Constructing habitat for bees and butterflies in backyards and natural spaces in Stratford, P.E.I.
  • Monitoring water quality and identifying ways to support aquatic life during dry months in Chilliwack, B.C.
For more details on the projects selected visit, and visit our blog to learn more about past Go Wild projects.
Projects will be implemented this summer and run until the fall, with the fourth round of grants opening in August, 2016. The Go Wild grants support a project's program including staff, equipment, materials, field and supplies costs, documentation and communications costs.
Quote from Sarah Winterton, director of nature-connected communities at WWF-Canada
"Too often we miss the signs that nature needs our help, and as a result we forget that solutions are within our grasp. That's why WWF-Canada is proud to support the 21 recipients of the Go Wild Community Grants for their leadership in turning ideas into meaningful action for the environment. Projects will help thousands of Canadians nurture an understanding of how our actions impact wildlife and ensure nature thrives in their own communities."
About Go Wild Community Grants presented by TELUSIn partnership with TELUS, WWF-Canada's Go Wild Community Grants support creative ideas from Canadians on how to protect, restore, monitor, educate and celebrate nature. For more information, visit
About World Wildlife Fund CanadaWWF-Canada creates solutions to the environmental challenges that matter most for Canadians. We work in places that are unique and ecologically important, so that nature, wildlife and people thrive together. Because we are all wildlife. For more information, visit
About TELUSTELUS (TSX: T, NYSE: TU) is Canada's fastest-growing national telecommunications company, with $12.3 billion of annual revenue and 13.9 million customer connections, including 8.4 million wireless subscribers, 3.1 million wireline network access lines, 1.5 million high-speed Internet subscribers and 954,000 TELUS TV customers. TELUS provides a wide range of communications products and services, including wireless, data, Internet protocol (IP), voice, television, entertainment and video, and is Canada's largest healthcare IT provider.
In support of our philosophy to give where we live, TELUS, our team members and retirees have contributed more than $396 million to charitable and not-for-profit organizations and volunteered and more than 6 million hours of service to local communities since 2000. Created in 2005 by President and CEO Darren Entwistle, TELUS' 11 Canadian community boards and 4 International boards have led the Company's support of grassroots charities and will have contributed more than $54 million in support of over 4,800 local charitable projects by the end of 2015, enriching the lives of more than 2.1 million children and youth. TELUS was honoured to be named the most outstanding philanthropic corporation globally for 2010 by the Association of Fundraising Professionals, becoming the first Canadian company to receive this prestigious international recognition.
For more information about TELUS, please visit

Join The Food Day Canada Party on Saturday July 30th!

 WITH 149 WAYS TO SHOP LIKE A CANADIANTruly Canadian Grocery List Available for Free at
GUELPH, OntarioJuly 18, 2016 /Canada NewsWire - On Saturday July 30th, it's Food Day Canada -a chance for all Canadians to join in one massive celebration in praise of our farmers and fishers; our chefs and researchers, and, above all, our home cooks. In celebration of Canada's 149th Year, Food Day Canada is launching Shop Like a Canadian – a free online grocery list with 149 ingredients that we produce in Canada.
Seeing a growing gap in knowledge about what foods are actually cultivated and processed in Canada, and confusing "Made in" versus "Product of" labels, inspired Anita Stewart, Food Day Canada Founder and Food Laureate of the University of Guelph, to curate a list of 149 truly "Product of Canada" foods. It's a fun and personal shout out to Canada's producers.
"For years I've cajoled and coached people to Cook Like a Canadian, now it's time toShop Like a Canadian," said Anita Stewart. "This list is a start to knowing where your food comes from and  how to find it so you can celebrate every last tasty morsel grown in Canada. After all, Canada IS food and the world is richer for it!"
Making the list, some well-known foods like flour (of all sorts) and tons of dairy products. But there are also dozens of local contributions like Montreal-made couscous, Taber-refined sugar, and cider vinegar produced in the owners' orchards. There's VQA wine and craft beers from coast to coast and award winning cheeses from small fromageries all across the nation. 
Stewart adds, 
"Because the United Nations declared 2016 the International Year of Pulses, the list has an array of pulse crops from beans and lentils to chickpeas and peas.  They're extremely healthy, good for the planet, and guess what…Canada's the largest producer of lentils and peas on earth." She quips, "Eating them is culinary nationalism at its best."
To further honour Canadian foods, Food Day Canada has partnered with more than 250 restaurants.
"Our Food Day Canada chefs understand that local ingredients are fundamental to our dynamic food culture. They are Canada's real brand advocates. On Saturday, July 30th, they will be creating their own hyper-local menus, with ingredients often so specific to their region that they cannot be replicated even a few dozen miles away," said Stewart.
On July 30th, the Call to Action is aimed at all Canadians with an invitation to join the party, share their local foods stories and show each other what's on the menu all across the land.
"The harvest is in and the abundance of the Canadian culinary landscape is evident everywhere," added Stewart.

HOW TO DO IT?Join the FOOD DAY CANADA Twitter PartyOn July 26th from 8:30 p.m. to 9:30 p.m. EDT, join the FoodDayCanada Twitter Party to tell us what Canadian–grown foods you love and what ingredients we missed. Follow us at @FoodDayCanada  using the official Hashtags #FoodDayCanada #CanadaISfood.
Join FOOD DAY CANADA on July 30th!  On July 30th, Food Day Canada invites everyone to share their food story on Social Media.  Food Day Canada has created a special page on its website, Tag your food images on Facebook, Twitter or Instagram with the hashtag #FoodDayCanada or #CanadaISfood and it will appear on the FDC web site.  
About Food Day CanadaFounded by Anita Stewart in 2003, Food Day Canada has become known as a special day mid-summer for Canadians to share their food and their stories with each other while leading other nations in cultural diversity, food ethics, magnificent flavours … and fun!  The first Food Day Canada launched the World's Longest Barbecue in response to the BSE crisis that devastated Canada's cattle industry.
This Food Day Canada, Anita Stewart will travel from St. John's, Newfoundland toTofino, BC, to present the first two Food Day Canada/All-Clad Canada Awards to chefs in those communities.
Special thanks to Food Day Canada partners – the University of Guelph, Pulse Canada, All-Clad Canada, Dairy Farmers of Canada, KitchenAid Canada, Taste and Travel Magazine, and, the chef community of Canada. For more information, visit and @fooddaycanada.

Food Day Canada Recipe:
Spicy Black Bean Burgers By Anita Stewart, Food Day Canada Founder
This year the world is celebrating pulses…those amazing, protein-packed, easy to cook legumes that are so at home in Canada.  Here's a recipe that you can use at any time of the year.
The 'burger' mixture can be prepared a day ahead of time and cooked either for full size burger buns but we love them as sliders.  Top them with lentil sprouts (to carry on the same colour theme, we sprout beluga lentils), a bit of good locally made mustard (Canada grows the finest mustard seed on earth), some green salsa and a pungent garlic mayonnaise (aioli) Or, if you get ambitious, make your own ketchup (see recipe below).
  • 1 ½ cups cooked black turtle beans or 19 oz (540 mL) tin black beans, rinsed and drained
  • 1 egg
  • 2 large green onions, coarsely chopped or one chopped, medium-sized red onion
  • 1 - 2 garlic cloves, chopped
  • ½ tsp (2 mL) ancho chili powder
  • ¼ tsp (1 mL) smoked sweet paprika
  • 1 small dried chili, crushed or ½ tsp chili flakes
  • ½ tsp (2.5 mL) salt
  • 1/3 cup (75 mL) finely crushed lentil or tortilla chips
  • 2 tbsps (30mL) whole wheat flour
  • Canola or olive oil, as needed for frying
  • Whole wheat burger buns, as needed
  • Sprouted beluga lentils, as needed
Dry the cooked beans on a kitchen towel or several layers of paper towels to remove the excess moisture.  Let stand for about 10 minutes.
Combine the egg, green onion, garlic, spices and salt in a food processor.  Pulse until coarsely chopped. Measure in crushed lentil chips. Pulse a few more times till the lentil chips look as though they are dissolving into the mixture.  Measure in the black beans and flour.  Pulse, scrapping down the sides from time to time, till the mixture is coarsely chopped.  With a spatula, transfer to a bowl, cover and refrigerate for 30 to 60 minutes or till firm.  
Heat a non-stick skillet over medium heat and swirl in enough oil to lightly cover the bottom of the pan.  Saute the mixture 2 tbsps (30 mL) at a time till golden brown on both sides.  Keep warm till serving. 
Makes about 6 – 8 burgers.
NOTE: To cook black turtle beans, cover them deeply with cold water and salt lightly.  Let stand overnight at room temperature.  Drain and transfer to saucepan.  Cover well with water (no salt this time), bring to a boil and simmer 25 – 30 minutes or until tender.  If you need to add water during this cooking process, use hot or boiling water and it will maintain the colour of the beans.  
Homemade KetchupOne of the mother sauces, ketchup has roots in many cultures and it was always home made.  I've streamlined this by draining and pureeing canned tomatoes.  You'll need 2 – 28oz/796 mL tins of whole canned tomatoes.   Break them apart with your hands, removing seeds if you wish. Transfer them to a colander, let drain over a bowl; reserve the juice for another use and puree the tomatoes. 
  • 3 cups (750 mL) tomato puree
  • ½ cup (75 mL) cider vinegar
  • 1 tbsp (15 mL) pickling spice
  • 1 star anise
  • 3 – 4 whole allspice
  • 1 cinnamon stick, broken into chunks
  • 1 tsp (5 mL) red pepper flakes
  • ½ cup (125 mL) well packed brown sugar
  • Salt, to taste
In a heavy saucepan combine the puree and cider vinegar.  Tie all the spices together in cheesecloth to make a small spice bag.  Add to the mixture.  Place over medium-high heat and bring to a boil. Cook, uncovered for 10 – 12 minutes or till beginning to really thicken.  Add the sugar, return to a simmer and continue to cook till thick.  Remove spice bag; taste and add salt as needed, stirring well.
Transfer into clean glass jars.  Refrigerate till serving. 
Makes about 3 cups (750 mL).
Honey-Tarragon Salad Dressing for Fresh Greens
This is my go-to dressing for summery greens.  Use your imagination and add fresh summer fruit like blueberries or sliced strawberries, petals from a few favourite edible flowers…we love tulips, nasturtiums and begonia blossoms! 
  • 1/3 cup (75 mL) cider vinegar
  • 2 tsps (10 mL) grainy mustard
  • 1 clove garlic, minced
  • A handful of chives
  • 1 tbsp (15 mL) liquid honey, preferably local
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) freshly ground black pepper
  • ¼ cup (60 mL) chopped, fresh tarragon
  • 1 ½ cups (375 mL) canola or sunflower oil.
Whisk all the ingredients together or combine in a food processor adding oil at the last minute in a constant stream.
Makes about 2 cups (500 mL) dressing.
SOURCE Food Day Canada