Regional Foods Of Canada Presentation
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The document discusses Quebec's cheese industry, highlighting its history, current state, and some issues. It notes that artisanal cheese making has led an agricultural renaissance in Quebec since the late 1800s. Now there are over 300 cheeses produced. However, outbreaks of Listeriosis and Salmonella from cheese caused illnesses and deaths for over 1000 people, costing millions. This raises debates around health inspection regulations and whether raw milk cheeses should be pasteurized.
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The document summarizes a plan by "Team Crusty Crew" to create and distribute a sourdough starter globally to encourage baking and charitable giving. They will create the starter in San Francisco and distribute it via email to subscribers who pledge to bake bread and donate loaves to charity. This will link bakers, charities, and food banks while promoting education and charitable causes. The goal is for the starter distribution to grow exponentially as recipients share portions of their starters.
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Cheese is a diverse group of milk-based food products produced in a variety of flavors, textures, and forms around the world. There are over 2,000 varieties of cheeses, and the United States produces over 25% of the world's cheese supply each year at nearly 9 billion pounds annually. Cheese provides key nutrients like calcium, protein, and various vitamins and can help prevent tooth decay when eaten in moderation.
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This seminar discusses the importance of cheese in the human diet. Cheese has been an important food globally for thousands of years, originating over 4000 years ago. It provides many essential nutrients, including high quality fat, protein, calcium, vitamins, and minerals. In India, cheese consumption has grown significantly in recent decades and now makes up a 450 crore industry, led by processed cheese. Cheese offers several health benefits such as supporting weight gain, preventing cavities, strengthening bones and skin, and potentially helping with conditions like osteoporosis. It is commonly incorporated into foods like pizza, pasta, burgers, and sauces. In conclusion, cheese is a nutritious staple that contributes variety and interest to diets
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British Red Grouse (Lagopus Lagopus Scoticus)
The Red Grouse is a medium-sized game bird found in the United Kingdom known for its reddish-brown color and black tails. Approximately 50-60% of adult male grouse and 70-80% of adult females die each year, mainly due to hunting, predation, or harsh winters. Grouse populations are declining due to overhunting, as they are a prized game bird in Britain. Moorland managers conduct controlled burns to encourage fresh plant growth for nesting and control predators like foxes, stoats and crows that threaten grouse. Medicated grit is also provided to help prevent disease in grouse flocks.
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Palace Hillside Elk Farm is located between Stratford and Sebringville, Ontario and has been in the Renecker family for 5 generations. Owners Lyle and Theresa Renecker, who have extensive experience and education in sustainable game farming, raise elk humanely and sell a variety of products including meat, hides, antlers, and crafts locally and to restaurants. The farm advocates for sustainable and eco-friendly practices like no chemical fertilizers and crop rotation to maintain soil quality.
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The Canadienne Cow is a unique breed of cattle developed in North America from breeds brought by early French settlers, and it is now endangered with fewer than 1000 head worldwide. It is an important part of Quebec's culture, heritage, and terroir, representing the pioneering spirit of early settlers, and its preservation through sustainable farming could help maintain artisan food products from the breed that chefs should be aware of. The French Canadian Cattle Breeders Association was formed to prevent the extinction of the Canadienne Cow and keep it from disappearing along with Quebec's cultural identity.
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Bijou is a 50-seat restaurant in Stratford, Ontario known for its seasonal menu featuring local ingredients. The decor has a modern, simple style with leather chairs, banquettes, and artwork from the owners. The staff aims to provide friendly, casual yet knowledgeable service so customers feel like part of the family. Most customers are 40-60 year old educated couples from Toronto who visit for the theater and enjoy Bijou's ambitious bistro-style food before shows.
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The Montreal melon is an heirloom variety that was widely grown in Montreal, Canada from the late 19th century until World War II. It was derived from ancient strains brought by Jesuits in 1694 and perfected by local families. However, it declined in popularity in the 1920s as urban expansion consumed melon farms. Thought to be extinct, seeds were rediscovered in 1995 and have since been regrown by local farmers using traditional techniques, ensuring the long-term preservation of this unique variety.
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The document summarizes a plan by "Team Crusty Crew" to create and distribute a sourdough starter globally to encourage baking and charitable giving. They will create the starter in San Francisco and distribute it via email to subscribers who pledge to bake bread and donate loaves to charity. This will link bakers, charities, and food banks while promoting education and charitable causes. The goal is for the starter distribution to grow exponentially as recipients share portions of their starters.
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Cargill started as a small grain storage facility in 1865 and grew into a large international corporation through a culture of business ethics, innovation and leadership. It faced a major crisis in 1910 when it took on too much debt, but the new leader John MacMillan restructured the company by paying off debts, improving accounting and focusing on grain trading. By the 1990s, Cargill had over 55,000 employees in 57 countries and had diversified into various new industries while staying true to its founding principles of being trustworthy.
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Cheese is a diverse group of milk-based food products produced in a variety of flavors, textures, and forms around the world. There are over 2,000 varieties of cheeses, and the United States produces over 25% of the world's cheese supply each year at nearly 9 billion pounds annually. Cheese provides key nutrients like calcium, protein, and various vitamins and can help prevent tooth decay when eaten in moderation.
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This seminar discusses the importance of cheese in the human diet. Cheese has been an important food globally for thousands of years, originating over 4000 years ago. It provides many essential nutrients, including high quality fat, protein, calcium, vitamins, and minerals. In India, cheese consumption has grown significantly in recent decades and now makes up a 450 crore industry, led by processed cheese. Cheese offers several health benefits such as supporting weight gain, preventing cavities, strengthening bones and skin, and potentially helping with conditions like osteoporosis. It is commonly incorporated into foods like pizza, pasta, burgers, and sauces. In conclusion, cheese is a nutritious staple that contributes variety and interest to diets
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Frankly Speaking
FRANK Restaurant is located in Toronto at the Art Gallery of Ontario. It is led by Executive Chef Anne Yarymovich and has a contemporary design inspired by artist Frank Stella. The restaurant aims to provide an accessible dining experience for AGO patrons and locals, serving Chef Anne's contemporary comfort cuisine made from local ingredients. It targets art-focused customers aged 18-60 who are willing to spend on a high-quality culinary experience.
Ark Of Taste(1)
This document provides information about the Ark of Taste program and its efforts to protect and promote nearly extinct foods. It specifically discusses the Roveja field pea, a small legume native to the Italian region of Umbria that was once widely cultivated but is now disappearing. The Green Heart Organic Farm in Umbria is one of the few producers that continues to grow Roveja using traditional methods. Roveja offers nutritional benefits as a source of protein, calories, amino acids, vitamins and minerals. Supporting producers like Green Heart helps ensure the survival of this heritage variety.
Montreal Melon (Costie)
The Montreal melon is an ancient variety that originated in Montreal and was popular in the 17th-18th centuries. It has a unique sweet and spicy flavor with nutmeg tones. The melon fell out of favor in the early 20th century as farms were replaced by urban expansion. In the 1990s, a filmmaker found old seeds and a farmer was able to germinate one, preserving the variety. Local farmers now grow the melon again, especially on the fertile slopes of Mount Royal near Montreal.
Nodding Onion
The Nodding Onion, originally harvested as a food source by the Salish people, has been threatened by habitat loss due to development in southern British Columbia. It represents a loss of traditional knowledge as well as an important First Nations food source. Placing it in the Ark of Taste aims to raise awareness of its dwindling existence and protect its remaining habitat as First Nations communities protest further destruction.
Tennessee Myotonic Goat Arc Of Taste
The Tennessee Myotonic goat originated in the United States in either 1880 when a farmer in Tennessee was given four goats from Nova Scotia, or from a genetic mutation in 1885. The breed is considered rare with under 10,000 worldwide. They have been discovered to make excellent crosses with Boer meat goats. Organizations such as the American Meat Goat Association and International Fainting Goat Association were founded to preserve the breed.
Ark Of Taste(12)
Native crayfish species still exist in isolated areas of Southern and Central Sweden, far from hatcheries raising invasive American species. One native species, Astacus astacus, is traditionally boiled and eaten during summer dinners. Its numbers declined with the introduction of a parasitic fungus from imported American crayfish. While A. astacus is now rare due to importing the American Pacifastacus leniusculus to meet demand, some aquaculture farms in Sweden still raise the native crayfish through intensive farming techniques like sorting and feeding them over 2-5 years of growth. Researchers like Roberta Buffoni Hall are working to revive and ensure the survival of the native crayfish.
Haisai Restaurant And Bakery
Haisai Restaurant and Bakery is located in Singhamton and seats 28 guests inside and 16 on the patio. It is open three days a week for dining and the bakery operates five days a week. The restaurant concept is to create a natural atmosphere using furniture and decor made from locally foraged wood, clay, and shells.
Noir De Bigorre
The Noir de Bigorre pig is a rare French breed included in the Ark of Taste due to a rapid decline in numbers since the 1970s, from 28,000 pigs in 1930 to only 34 pigs in 1981. This was because farmers preferred faster growing commercial pigs. In 1992, a cooperative began making cured meats from the Noir de Bigorre pig, creating a niche product and helping the population rebound to 700 pigs on 50 farms today.
Gastronomy Canadienne Cow(1)
The Canadienne cow originated in Quebec, Canada in the 16th-17th century from breeds imported from France. It was bred for adaptability to rugged Canadian climates and produces high quantities of high fat, high protein milk. There are now well under 1,000 head remaining, mainly on rare breed farms and cheese makers. The breed faces issues like inbreeding, low improvement in udder quality and milk production. However, enthusiasm for the breed remains in Quebec, where it has a well organized breed society and is appealing for grass fed operations due to its hardiness.
Chanteclair Chicken
The Chanteclair chicken is Canada's first breed of chicken, designated as Quebec's provincial heritage animal in 1999. It was bred by Brother Wilfred Chatelain at the Cistercian Abbey in Oka, Quebec to withstand the harsh Canadian climate. The Chanteclair lays brown eggs year-round, with good layers producing up to 210 eggs per year. It has a calm, gentle temperament and comes in white and partridge colors with yellow skin and legs. However, the population is now critically low at around 1,000-1,500 and efforts are needed to prevent it from going extinct.
Art Of Taste Evangeline
The Saskatoon berry is a native fruit of Western Canada that was traditionally used as a major food source by Indigenous peoples. However, the berry is now under threat due to loss of habitat and the historical knowledge around its use is at risk. Efforts are being made to cultivate the berry commercially and promote its market, but disease and pest problems present challenges to production. Renovation of orchards aims to address disease issues and promote new growth.
Ark Of Taste(11)
The bison was nearly hunted to extinction by European settlers but conservation efforts have helped the population recover. Originally numbering over 60 million in North America in 1800, bison were reduced to under 1,000 by 1899 but the population is now over 500,000. While no longer endangered, the genetic integrity of the bison has been compromised through inbreeding and cross-breeding with cattle. Conservation groups are working to maintain the genetic purity of the original bison and support farmers raising grass-fed bison according to traditional practices.
Ark Of Taste(10)
The Chantecler chicken is a rare heritage breed from Quebec, Canada that was developed at a Cistercian Trappist Monastery to withstand cold winters and be suitable for both meat and eggs production. It took 9 years to develop and was officially recognized as a breed in 1921. While it was once a good commercial dual-purpose bird, its population declined as the poultry industry shifted to faster growing hybrids. There are now estimated to only be around 2,000 Chantecler chickens remaining. Recent agreements between Quebec organizations aim to allow commercial production of the Chantecler again to help save it from extinction, as the only way to preserve the breed is to increase its consumption.
The Great Plains Bison
The document discusses the history and current status of bison in North America. It describes how bison populations declined drastically in the late 19th century from an estimated 60 million to near extinction. It then explains the efforts of organizations like Slow Food and the Great Plains Buffalo/Bison Association to promote the sustainable raising of bison according to certain standards around genetics, grass-feeding, and traceability in order to preserve the integrity and health of the species.
Karakachan Sheep
The Karakachan sheep produces cheese called Sirene and yogurt. It is milked twice daily. Without this sheep, there would be no traditional Sirene or Bulgarian yogurt. In the 1950s, the socialist government decreased the population and replaced local breeds with foreign breeds. As a result, local breeds were crossbred. Today the Karakachan sheep is endangered with a population of less than 2,000. Conservation groups are working to preserve the breed.
Ark Of Taste Powerpoint
Sourwood honey is produced from the nectar of sourwood trees, which are indigenous to the Appalachian region of the eastern United States. Production of sourwood honey is challenging due to the short bloom period of the sourwood trees and their scarce populations. Several organizations are working to promote conservation of sourwood trees and expansion of sourwood honey production through reforestation, education, and supporting beekeepers.
Elizabeth David Week 15(2)
Elizabeth David was a British cookery writer born in 1913. She came from an aristocratic family in England but had an unconventional upbringing. As a young woman, she pursued a career in theater against her mother's wishes. During her travels through Europe and the Mediterranean in the late 1930s, she developed a passion for ingredients and cooking styles of those regions. After World War 2, she began writing about the food she discovered, revolutionizing home cooking in Britain. Her books introduced ingredients like olive oil, garlic, and spices to British kitchens. She opened a specialty food shop in London and had a significant influence on British food culture.
Arkoftaste
This document discusses Bull Boar sausages, a traditional Italian-Swiss sausage made in Australia that is at risk of becoming extinct. It is made of half beef and half pork with a secret recipe. A local butcher is trying to preserve the authentic recipe by selling and promoting the sausages to prevent imitators from threatening its quality. The document also mentions a controversy where a pig was set free from being used in the sausages by an animal rights activist student.
The Groundfish Crisis In Atlantic Canada
The document discusses the groundfish crisis in Atlantic Canada, where overfishing led to a catastrophic decline in cod stocks in the 1980s. Groundfish like cod, redfish, haddock, plaice and halibut have long been an important part of the economy and culture in Atlantic Canada. By the 1990s, cod harvests dropped as low as 37,000 metric tonnes, compared to the typical 250,000-300,000 metric tonnes harvested annually since the early 1800s. In 2009, NAFO reopened cod fishing and allowed 5,500 tonnes to be caught, despite scientific recommendations of only 4,100 tonnes, with some arguing it was too early to reopen the fisheries.
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一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：A575476】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：A575476】即可
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留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
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→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
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Regional Foods Of Canada Presentation
- 1. Quebec ‘ C’est Cheese’
Editor's Notes
- Tell them cheese is good.
- Monks made Oka in the town in which the cheese is named Most people interested in making English cheddars