Eatdrink #44 November/December 2013

10 www.eatdrink.ca
conundrum into an epidemic affecting
120,000 cattle. Speculation about mad cow’s
relationship to Creutzfeldt-Jakob disease in
humans had created a state of panic. I realized
that I had been naive to put my confidence in
the perceived safety of our food chain. It was
about this time that I became politicized about
food security and began questioning our food
and farming policies.
A decade later I was chosen as part
of a contingent to partake in a culinary
journey with seven Canadian chefs to the
region of Emilia-Romagna. This was my
first introduction to “slow food” and the
movement to safeguard traditional regional
specialties, time-honoured techniques and
farm-to-table cuisine. It was on this trip that
I had an epiphany about food that boasted
of its regional authenticity, and became a
dedicated proponent of culinary tourism
and our own homegrown terroir.
I have had a rewarding career in the
culinary arts and am grateful to be have
established, owned and been in partnership
in many great restaurants that became a
way of life and, more importantly, an ideology.
More recently my involvement with the
№ 44 | November/December 2013
Western Fair Farmers’ and Artisans’ Market
gave me a platform to lead and support
innovative initiatives in the community during
a transformational time.
It was not that long ago that we lacked
dedicated local food media to report on
our culinary community. The food media,
including eatdrink, have an important role
in sustaining, mentoring and promoting a
healthy culinary community.
I have learned a couple of things
over the years. The first is that if you
are patient and dedicated enough a
transformational ecosystem of innovation
will emerge organically over time. This has
happened in the London, Stratford and
surrounding agricultural and culinary
communities. The other is that a sustainable
vision more articulate than any blueprint you
can draw, or business plan you can write, will
occur naturally if you are collaborative and
surround yourself with dedicated innovators
with lots of knowledge based capital.
BRYAN LAvery is eatdrink’s Food Writer at Large and
Contributing Editor.
Try Our NEW Grilled Seafood Menu Items!
ENJOY
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Greek Wines
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SUN & Holidays 11–9
MON−SAT 11–11
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