Can food make a difference in one’s life? Doctors will tell you certain foods are better than others in providing us with energy, while making us healthier. Of course, food’s most basic function is to give us the fuel we need for the rigorous demands of our daily lives. But interestingly, in these food-obsessed days, where what we eat is trendy, it can also help save the planet.
In the past decade, we’ve come to understand the huge footprint it takes to raise livestock as opposed to vegetables. We’ve learned about the negative impact of genetically modified foods. Equally as important, we’ve come to understand the implications overfishing has on our oceans and planet, now realizing that satisfying a taste for certain fish and seafood can lead to the destruction of our oceans. And, on the beverage side, many of us are more aware of the importance of buying fair-trade coffee, because we understand the food-and-drink experience is about more than just good taste; it’s about ultimately making a difference in the lives of the producers who toil on our behalf.
Given the context of this greater awareness and knowledge about food, is it any wonder it’s taken on a greater importance than ever and has become more than just sustenance? Today, food is not only helping to define who we are, it’s helping to make a powerful statement about what we believe.
Certainly whoever coined the phrase “You are what you eat,” had no idea how meaningful the statement would become. So, it’s not surprising that last month’s Terroir conference, held in Toronto, and themed “Pioneering Change,” attracted more than 300 chefs, producers and media to share their food stories and learn from each other (see story on p. 5). As Ned Bell, executive chef at the Vancouver Four Seasons, said during one of his presentations, through food, “chefs have an incredible ability to connect with people,” which can help fuel the change we need. He added: “If we don’t protect the seven oceans in the world, we’re in trouble.”
If the industry experts speaking at Terroir taught us anything it’s that we are standing at the crossroads of change. Clearly, there is a revolution of sorts going on in the food community — we are effecting change and shaking up the status quo. In the process, we are learning food innately has the power to fuel us, to soothe us, to heal us, to unite us and to transform us. What we choose to eat will not only dictate how we feel, but how we think and how we impact the future. Can food make a difference in one’s life? It absolutely can.
As we finally celebrate the arrival of summer, we’re happy to present this month’s Food Issue, which takes a fun and informative look at some of the products, producers and chefs helping change our perception of food. We hope you enjoy it.
Volume 48, Number 5
