Local Food 101
Have you ever wondered why certain foods are labelled Organic and others Natural. What is the difference between Grass Fed Beef and Corn Fed Beef? Should you buy the Free Range Eggs or those from Free Run Hens? Are there Nutritional advantages of one over the other? And who makes the decisions concerning Certification and Labelling in Canada? If you have asked any of these questions, then this section is for you!
Based on some of the most commonly-asked questions about our food, Foodlink has compiled Local Food 101 to help you navigate through the confusion that surrounds food and agriculture terminology today.
Choose topics to explore from the categories listed below. This list will grow over time. Should there be a term that's not here that you'd like to see covered, please let us know. We'll do our homework to help get you the facts on your food!
Certifications, Brands and Labelling
Cooking, Food Preparation and Storage
Food and the Environment
Food Marketing and Sales
General Agriculture and Food
Nutrition and Health
An artisan is a skilled, manual craftsman who produces an exceptional product in small batches, according to time-honoured techniques, recipes, and traditions.
Artisanal cheese is set apart from commercial varieties through the art of affinage – an ancient craft of maturing and aging cheeses under very particular conditions.
Artisanal bakers make bread the way it was done before industrialization: when flours were organic, leavening was through sour and pre-fermented doughs, additives and preservatives were non-existent, and ovens were fired with wood.
Artisanal butchers revive the tradition of French charcuterie, elevating meat preparation and presentation to an art form.