Regional Foods Of Canada Presentation

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  • Tell them cheese is good.
  • Monks made Oka in the town in which the cheese is named Most people interested in making English cheddars
  • Regional Foods Of Canada Presentation

    1. 1. Quebec ‘ C’est Cheese’
    2. 3. “ To us it is a glorious theme, To sing of milk, and curds, and cream.” To sing of milk, and curds, and cream.” <ul><li>James McIntyre - Canada’s cheese poet </li></ul>
    3. 4. Margaret Webb <ul><li>Grew up on a farm just outside of Barrie </li></ul><ul><li>Senoir editor at various national news magazines </li></ul><ul><li>Articles in The Globe and Mail, Saturday Night, Chatelaine, Toronto Life, The Toronto Star, and Canadian Geographic </li></ul><ul><li>Recently published a series of articles in the Toronto Star relating to food policy and sustainability </li></ul>
    4. 5. Quebec’s Cheese Industry <ul><li>Artisnal cheese making has spurred and agricultural renaissance </li></ul><ul><li>Leading edge of cheese making since 1893 </li></ul><ul><ul><li>School in St. Hyacinthe etablished my monks </li></ul></ul><ul><li>1980s Fritz Kaiser began making European style cheeses </li></ul><ul><li>Inspired a new wave of artisan cheese makers </li></ul><ul><li>Now over 300 cheeses </li></ul>
    5. 6. Frédéric Poulin <ul><li>Father sold family dairy farm to get out of debt </li></ul><ul><li>Got a job as a manager at a large scale dairy farm </li></ul><ul><li>Île-aux-Grues </li></ul><ul><li>Eventually invested more than $300,000 </li></ul>
    6. 7. C’est Cheese <ul><li>Issues in Quebec’s Cheese Industry </li></ul>
    7. 9. Outbreak <ul><li>Listeriosis and Salmonella cause death, premature births, miscairages among more than 1000 people. </li></ul><ul><li>Millions of dollars in cheese thrown out </li></ul><ul><li>Rigid health inspections increased and health officials began making surprise visits </li></ul>
    8. 10. <ul><li>To pastuerize or not to pasteurize? </li></ul><ul><li>Health inspectors too rigid? </li></ul><ul><li>Would you take the risk? </li></ul>

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