A lot of Canadians will be sitting down to a Thanksgiving feast this weekend and celebrating a bountiful harvest — for some local farmers it is also a time to think about the future of food and our planet.
The organic farming practised at Nanoose Edibles is also known as slow food and the goal of the farm is to grow healthy food, but also promote the sustainable health and productivity of the ecosystem.
Nanoose Edibles owners say they have been promoting the slow food culture for years and say their organic foods are farmed in an environmentally sustainable and socially responsible way, focusing on soil regeneration, water conservation and animal welfare.
Owners Barbara and Lorne Ebell say their farm become certified organic in 1997 and they would like more people to link the pleasure of the food on the table with a commitment to protect the environment that makes it all possible.
“We have tried to stay ahead of the business, providing environmentally friendly foods. In order to have healthy people they have to eat good quality sensible food and you can’t keep using one chemical after another,” said Barbara.
Their farm business has grown over the years and the farm supports environmental issues including the 100 Mile Diet, school and adult educational tours and workshops.
Their products can be found in local farmers markets and they also have a GMO-free market at the farm.
Nanoose Edibles Farm produce is available year-round at their farm market, through their community supported agriculture box program and at Vancouver Island resorts and restaurants.
For more than 20 years Nanoose Edibles has been providing fresh organic produce to businesses and restaurants in Nanaimo, Parksville, Tofino and Ucluelet.
One restaurant that is reaping the benefits of the Ebell’s commitment to good food that nourishes a healthful lifestyle is SoBo in Tofino.
Owner and chef Lisa Ahier was at the farm recently to promote her new best selling cookbook and give a shout out to the farmers who have contributed to her mission.
SoBo means sophisticated bohemian and Ahier’s combination of boldly imaginative, world wise dishes are prepared with simple, fresh, locally produced ingredients.
Ahier agreed the principles that underpin SoBo’s culinary philosophy echo the values of the people who call Tofino home.
“People in Tofino insist on eating this way because they are very active. They are putting out tons of energy and they have to have good clean fuel. They can’t sustain themselves if they don’t have the proper fuel.
They feel good after they have eaten a meal at my restaurant and they feel good tomorrow. We need to feed people good food everyday instead of spending money on health issues that result from eating bad food.”
Famous Canadian singer-songwriter Sarah McLachlan who wrote the forward for Ahier’s book, calls SoBo one of her favourite restaurants.
Among the recipes are stories of the foragers, fishermen, farmers and producers who provide the ingredients Ahier and her staff transform into tasty dishes.
Ahier said thanks to producers like the Ebells she can bring the riches of natural food to everyone who comes through the door.
“I couldn’t pursue my passion if weren’t for people like Barbara. It is impossible to cook good food if you don’t start with great ingredients. A lot of people refer to it as a slow food movement … I just call it a sensible way to carry on. Nature knows a lot more than we know,” admitted Ahier, who added, “It is a really hard thing for people like Barbara and I to stay in business, not everybody is like minded yet but they will be.”
