Av Singh, PhD, PAg, is the Organic and Rural Infrastructure Specialist with AgraPoint in Nova Scotia and is available for comment or question at 902-896-0277 or at firstname.lastname@example.org.
Barbara Otrysko is a retired plant pathologist and avid eco-gardener has been growing shiitake mushrooms for home use for many years. She lives in Pointe-Lebel, on the north shore of the St. Lawrence, halfway between Quebec City and Labrador. With her partner, she runs a small U-pick based on permaculture principles. For the last 10 years she has given courses on ecological gardening and strives to promote permaculture principles every chance she gets.
Becky Porlier is the founder of the Upper Canada Mercantile, and co-founder of Fibershed Affiliate the Upper Canada Fibreshed. She has an MSc in Capacity Development at the University of Guelph focusing on food security and rural development, and has worked in organic agriculture for the past 5 years.
Executive Chef—Diversity Food Services, University of Winnipeg.
Chef Ben Kramer follows a straightforward, two-step process when it comes to cooking—start with the very best ingredients you can get your hands on and do only what’s necessary to bring out their very best characteristics.
What might seem like an overly simple food philosophy has recently become very stylish as more and more people become aware of where their food is coming from. When the University of Winnipeg wanted to move away from commercial food services in the summer of 2009, it turned to Kramer to lead the charge. As executive chef of Diversity Food Services, Kramer now oversees three on-campus restaurants and a demanding catering schedule.\
Read more about Ben Kramer here.
Bob Wildfong is Executive Director of Seeds of Diversity Canada. He shops the farmers’ markets every fall, and gives public tastings and history presentations of heritage apple varieties grown around Waterloo, Ontario. www.seeds.ca
Brenda Frick, PhD, PAg is the Prairie Coordinator of the Organic Agriculture Centre of Canada, located at the University of Saskatchewan in Saskatoon. She welcomes your comments at 306- 966-4975 or at email@example.com.
At age 17, Bruce Wood remembers savouring a spicy bowl of authentic Jamaican goat curry and, in his words, “seeing the world in colour.” This white bread boy from North York, Ontario had had his first food epiphany. There was no going back.
Read more about Bruce Wood here.
Bryson Farms is a certified organic farm which grows over 2,000 varieties of heirloom vegetables including items like purple carrots, golden beets, black tomatoes, laratte fingerlings, and more! All of our vegetables are harvested the day before delivery to ensure absolute freshness and quality. We also flash-freeze our freshly-harvested heirloom vegetables into frozen vegetables as well processing them on-farm into our healthy line of certified organic frozen vegetarian/vegan prepared foods.
Read more about Bryson Farms here.
Carly began her career in her hometown of Edmonton, where she spent the past few years working in stakeholder relations and program coordination across academia, industry and government for the pipeline industry. However, she is a foodie at heart (and self-proclaimed doughnut connoisseur), with a passion for all things health, environment and social justice, which led her to relocate to Ottawa in pursuit of a career in food policy and industry development. COG has been working with COG since mid-2018 but will be leaving shortly to pursue another exciting opportunity.