Local Food Fest banner 2015

Local Food Fest

12th Annual Taste Real Guelph Wellington Local Food Fest

WINNER of Ontario Culinary Tourism Alliance’s 2015 “Event of the Year”!

June 25, 2017  |  11:00am – 4:00pm

Ignatius Jesuit Centre, Guelph

2017 Local Food Fest Poster

For information on last year’s festival, please see below:

Enjoy the tastes of Guelph Wellington, watch food skills demos and pick up fresh, delicious and real local food. You can also learn about fermenting and kombutcha making, pork butchery, cheese and butter making, backyard chickens, cider making and wild foraging through free workshops offered throughout the day. Scroll down for workshop times and more information on activities you can enjoy at the 12th Annual Guelph Wellington Local Food Fest.

Admission: Minimum donation of $5 per person, $10 per familyLocal Food Fest PNG

Volunteer

On the day and committee positions available!
Learn more here.

Sponsor

Affiliate your business with this wonderful community event!
Sponsorship Package Local Food Fest 2017.

Vendor

2017 LOCAL FOOD FEST Application Form

 


 

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We are excited for year’s Local Food Fest. We love seeing families sprawled on the grass with their Local Food Fest bags packed full of great local produce, meat, bread, craft products, and seedlings! We hope you will take home some new skills from our workshops and cooking demos, and make new friends and new connections with our local farmers and producers. Check out this year’s program below.

We’d also like to say a big thank you to our volunteers and our sponsors. The Local Food Fest wouldn’t happen without strong community support.

Thank you!

In the Media:

CTV News  |  Guelph Today  |

 

How to get to the Local Food Fest site:

We encourage you to BIKE or take the free shuttle bus, if possible.

A map and driving directions and map can be found here: http://ignatiusguelph.ca/about/contact/

Shuttle Schedule and Locations

Catch a free ride to and from the Guelph Wellington Local Food Fest thanks to the Downtown Guelph Business Association and Red Car Service.

 

Shuttle Bus Schedule

 

Shuttle Bus Schedule

 

Craft Beer and Cider

Vendors and Exhibitors

You must purchase a wristband at the door in order to sample beer from these great vendors. Only people 19 years of age or older can purchase wristbands.

Hands-on Workshops

This year, the food workshops are stepping it up a notch. We’ve invited Minga Skill Building Hub to help us organize hands-on food re-skilling workshops. We are happy to have 10 amazing local instructors to teach us about preparing food for ourselves. All workshops take place at the Food Skills workshop area close to the entrance to the festival. The workshops and tours will run at 12:30-1:15 pm, 1:30-2:15 pm, 2:30-3:15 pm. This year, we will be presenting the following:

Pork Butchery with Ryan Goodfellow of Goodfellow’s Field To Fork, Rockwood

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15Ryan Goodfellow

Have you ever wanted to learn the skills of butchery? Join the pig butchery demonstration as Ryan guides you through the process of butchering a pig.

Ryan and Claudia Goodfellow run a small, family run, artisan Italian bakery located in the heart of Rockwood, Ontario. They make old world style sourdough breads, using our house made starter. They source our products from local farmers and markets. Their menu changes every day, to highlight the seasonal products farmers create. Ryan is has a chef and butchery background and is looking forward to sharing his skills and passion with Local Food Fest patrons.

Wild Foraging with Luke Eckstein

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Come enjoy the wonders of nature by foraging for wild edibles in a late springLuke Erickson hike through out the Jesuit Centre. Join avid forager and nerdy biologist Luke Eckstein in celebrating spring ephemerals. Whether you’re keen to learn about nature, want to be more self-reliant or perhaps lack a green thumb, foraging is a fantastic window through which to explore the natural world and increase our awareness and respect for its beauty and complexity. Wild foods are very nutritious and often have much higher amounts of minerals and other nutrients than their domesticated counterparts. They can also be used medicinally – and they’re free. You will get an introduction:

  • To harvest fresh wild edibles to take home
  • A greater awareness and appreciation of nature
  • Knowledge of what’s edible and what’s not in your own backyard

Luke has been eating wild edible plants since I was little.  His love for foraging took him to study biology during University and was entirely amazed by subjects like genetics and cell biology, and chose to specialize in molecular biology and microbiology. Learning from these fields about how the world works on a scale below what we can see with our eyes is like rediscovering all sorts of things that he thought he knew. Luke also took courses in plant biology and zoology and have been quite compelled by questions about the origins of life, the story of life on Earth over time and how the world of today came to be.  Luke loves to share his years of foraging experience and help others discover and rediscover the wonders of the world around us.

The foraging tours leave at the meeting point in the Food Skills workshop area.

Fermenting  with Josh Whitehead of Green Table FoodsJoshua Whitehead Picture

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Learn how to wild ferment local seasonal produce in small or large batches as it becomes available. We’ll cover cabbage ferments like sauerkraut and kim-chi, vegetable pickles, condiments, fruits, and drinks.

Josh Whitehead is the founder and CEO of Green Table Foods, a certified organic food processing company which specializes in lacto-fermentation. Over the past decade GTF has established itself as the go-to manufacturer of living vegetables, and currently makes over 20 products under six nationally distributed brands.

Historical Butter Making  with the Wellington Museum and Archives

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Join Kyle Smith and Katie Anderson from the Wellington County Museum and Archives for a hands on lesson in historical butter making. Learn how pioneer families earned their ‘butter money’ and make your own flavoured butter to take home to your family.

Chicken Butchery with Chris Jess, Chef Instructer at Centre Wellington District High School and Leader of Slow Food Wellington County ChapterChris Jess

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Learn the art of breaking down a whole chicken (roaster) and learn how to prepare great meals from the individual cuts.
A passionate advocate for the empowerment and confidence building of youth effected by our current food system, Chef Jess is well situated to engage in a meaningful dialogue about change. He is currently a high school culinary arts instructor at Centre Wellington District High School in Fergus Ontario, where he feels honoured to be interacting with youth in his community about real food.

With training from many great chefs in Canada, Australia and the U.S., Jess completed his professional training at both the Southern Alberta Institute of Technology’s Culinary Program and at The Culinary Institute of America in St. Helena, California. Slow Food mentors throughout his 20 year career have cemented both a love for local & seasonal ingredients, and a commitment to pursuing the tough questions that need to be brought to the table.

Cheese Making (Chevre) with Greg Stevenson

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15Greg Stevenson

In this 45 minute, hands-on cheese making workshop, Greg Stevenson will take you through the entire 36 hour chèvre making process. The workshop will focus on a classic soft goat cheese.

You will get:

  • The opportunity to learn how to make chèvre under the guidance of an experienced cheese maker. You will take home your newly acquired cheese making knowledge, and know that you can do it by yourself.
  • A fresh spreadable chèvre to take home

Greg Stevenson is a passionate hobby farmer who raises goats, chickens and pigs with the hopes of living a substantially, self-sufficient lifestyle.  He makes goat milk soap and goat milk cheeses. Greg gained many useful skills during his year long “100 Metre Diet” where he lived almost entirely off what he was able to produce on his 4.5 acre hobby farm. He loves to share what he has learned with other like-minded people.

Cider Making Workshop with Heartwood Farm and CideryHeartwood Farm and Cidery

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Join Wellington County’s brand new cidery for a hands-on cider making workshop. Learn the different steps involved in prepping, mashing, extracting juice and all about the fermentation process.

You will get:

  • The chance to smash up some apples in a bucket with a piece of timber
  • A turn at pressing the cider using a traditional cider press
  • A sample of yeasted juice to take home in a jar
  • Instructions on what to expect during the process of fermentation

Heartwood Farm and Cidery wants to create inspired connections between community, land, food and drink. The farm uses traditional farm practices to raise pastured livestock as well as produce maple syrup, grow an orchard and this year, start a cidery. Passionate about regenerative agriculture, the farm reaches out to the community with workshops, seminars and workbees. Samples of their cider varieties are available in the Craft Brewery section at the Local Food Fest.

Kombucha Brewing with Jessica Short – 12:30-1:15, 1:30-2:15, 2:30-3:15kombucha-health-benefits-1

Kombucha is an ancient, healthy fermented tea. It is made with a starter called a mother or a scoby which is a symbiotic culture of bacteria and yeast, Think fizzy and fermented. Think probiotics. Think delicious.

Backyard Chicken Workshop with Backyard Bok Boks

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Join us for an exploration of raising hens in a backyard. Backyard hens are a Children watching Chickens at Local Food Festpowerful way to connect with easy, low-cost, delicious, and nutritious local food. You can have fresh eggs every day, just outside your back door! You will learn about:

  • where to get hens
  • where hens live
  • costs
  • breeds
  • how to keep hens healthy
  • what hens eat
  • what nesting boxes they like best
  • what kind of roosts they like to sleep on
  • how to protect them from predators
  • how to keep hens in the winter
  • how to pick up a hen to check for health and happiness

Mike and Mary Kate, founders and owners of Backyard Bok Boks, are interested in access to local food, and fostering a physical connection with the earth. They have had backyard hens for 12 years. They have loved watching their children learn to hold chickens, discover eggs, and develop a connection with their food.

Courtyard Garden Tours, Using Gardening to Enrich Lives with The Julien Project

Courtyard Garden, Orchard Park – 11:00, 2:00thejulienproject_photo

Follow the green arrows to the  peaceful courtyard in Orchard Park where you will find a cool, accessible and beautifully diverse garden with creative features such as a small willow house, living food boxes, vertical gardens and lush beds filled with flowers, herbs and vegetables.

Come and taste the delicious organic produce and products students have made throughout the spring and fall season. Pick up some good quality garden tools at the silent auction, or take home some plants students have grown from seed.

Learn how to assemble and plant a “Living Food Box”; a container garden that is ideal for gardening on patios or balconies. See you in the garden!

Sponsored by Minga Skill Building Hub

Live Music Line-up

Children’s and Family Activities

  • Kids Planting workshop with
  • Face painting
  • Tractor rides
  • Planet Bean Coffee Sack Races
  • Butter Tart Eating Contest
  • Kids Make Guelph   and more!
Sponsored by Makin’ Faces & Wellington County Child Care Services

Exhibition Sponsor

NGC Logo (3)   wooly_FULLltBG    Borealis Grille and Bar logo    miijida_logo

 

 

Harvest Sponsors

MortonFoodservice_Logo2017

Ignatius logo 10-2015

Field Sponsors

Hillside Festival logominga_logo_green  stroms_logo_board2016 Red-Tree-Inc-Logo  1460CJOY logo

Seed and Product Sponsors

Guelph Downtown logo Red Car Service logo

buttertartsandbuggieslogo slow food wellington county    HR Events Guelph   BERNARDIN LOGO jpeg  Hewitts Dairy logo

Site Partners:

 BringFillDrink - City of Guelph

 Planet Bean Coffee Logo

Local Craft Breweries

OntCraftBrewers-Seal royalcitybrewing  Wellington Brewery logoEBC_logo_orange

 

Thanks to our amazing MCs:

Brendan Johnson and Mark Rodford

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