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IN AWORLDWHERE FOOD HAS YET
again been labelled as the root of all
of society’s ills, sometimes it’s nice to
unplug from everything and hide. While
I have been guilty of this myself, I know
that running away from criticism doesn’t
help anyone.
In fact, I’m thinking it might be time
for a call to action. I’m here to tell you that
it’s time to come out of hiding and start
standing up for food.
Don’t stop there, though—start there.
Stand up for the men and women who
grow our food. Stand up for those who
process our food in hundreds of di erent
ways. Stand up for those who export it
to a global market. Stand up for those
who market our products with labels and
reminders that if it’s Canadian, it’s qual-
ity. Stand up for the brilliant researchers
who work hard to improve the profitabil-
ity and viability of grains and other foods
in Canada. And, most importantly, stand
up for yourself.
We’ve all heard someone make a
harebrained comment about food at some
point—perhaps how grain is evil and rot-
ting your brain. While it’s easy to think, ‘if
they only knew’ and chuckle to yourself,
there are other options. Admittedly, it
takes guts to call someone out on their
food fallacies, but think about it as strik-
ing up a conversation, or quickly sharing
some real information. The reward of
speaking the truth (and standing up for
where your food comes from) outweighs
the social risk. Plus, you can rest easy
knowing you did your part.
Many people share the responsibility,
including food companies and those with
larger influence, such as government,
agriculture groups and food processors.
However, there’s nothing corporate or
two-faced about the everyday men and
women who are growing the food, raising
the animals and supporting their fami-
lies—that’s organic.
From social media to family dinners,
I invite you to join me in standing up for
agriculture.
Get up, standup
On theCover
EDITOR'S
MESSAGE
MAKEOUR COLLECTIVE VOICES HEARD
I’m here to tell you that it’s time
to come out of hiding and start
standing up for food.
The Food Issue
2014
Grains
West
6
PUBLISHERS
Lisa Skierka & TomSteve
MANAGINGEDITOR
Trevor Bacque:
tbacque@grainswest.com
EDITORIAL ADVISORY BOARD
Bryan Adam
Cole Christensen
Lynn Jacobson
Jason Lenz
Greg Porozni
Victoria Russell
Greg Stamp
JohnWozniak
SALES&PRODUCTIONCOORDINATOR
TommyWilson:
twilson@grainswest.com
STAFFWRITER
Tyler Difley
COPY EDITOR
Tiffany Sloan
CONTRIBUTORS
Marnie Burkhart, Randy Butler, Katie Brady, Mike Byers,
AndrewDavies, Jeff Davis, John Dietz, Ian Doig,Colleen
Dyck, El Photography and Design, Allison Finnamore,
Alex Frazer-Harrison, Geoff Geddes, GlenbowMuseum,
Golden Rice Humanitarian Board, Peter Gredig, Lee
Hart, International Rice Research Institute, Roberta Irvine,
Branko Jankovic, Matthew Kanan, Tamara Leigh, Morgan
Maher, Bryce Meyer, Ross & Kristi Millar, Leif Norman, Ran-
dom Eyesight Photography, Frank Robinson, Scott Rollans,
Claire St-Francois, Glenn Stevenson, Jeff Tessier, Candice
Ward, SarahWeigum and theWorld Health Organization
GrainsWest
magazine is a joint venture owned and
operated by Alberta Barley and the AlbertaWheat
Commission.
GrainsWest
is published four times per
year by theGrainsWest Publications
Society, an autonomous, incorporated body.
GrainsWest
is published at:
#200, 6815 – 8 Street N.E.
Calgary, AB T2E 7H7
Phone:
(403) 291-9111
Toll-free:
1-800-265-9111
Fax:
(403) 291-0190
Email:
info@grainswest.com
Web:
grainswest.com
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@grainswest
For subscriptions email: subscriptions@grainswest.com
Omnemmovere lapidem.
Contents copyright 2014 by GrainsWest
Publications Society, whosemembers include Alberta Barley and
the AlbertaWheat Commission. No part of this publicationmay be
reproducedwithout express written permission fromGrainsWest
Publications Society.
BY TREVOR BACQUE
Chef Andrew Winfield has been shaping Canadian
seasonal cuisine for over 10 years with River Café. A
prairie native, Chef Winfield’s culinary style is root-
ed in the land. He maintains close ties with our local
producers, visiting countless farms and markets in
search of the best ingredients the region has to o er.
His reputation has earned him a role as a culinary
ambassador with the Alberta Ate Chef Collaborative,
and he recently received the Outstanding Chef 2014 –
Terroir Award of Excellence.
Cover Photo byMarnie Burkhart