Feast On® the Farm Industry Day:
Temiskaming Shores
Monday, September 18, 2023
10:00am - 5:30pm
Bison du Nord
Get ready for a full day of comradic recharging, knowledge sharing, and of course - delicious food!
Join your industry colleagues at Bison du Nord and engage in meaningful discussions and conversations that matter.
Agenda and complete speaker lineup coming soon!
TICKETS: $25 + taxes and fees
Keynote Speakers
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Pierre Bélanger
Owner
Bison du Nord
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Brianna Humphrey
Executive Chef and Owner
Radical Gardens
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Ian Worte
Destination Development Manager
Culinary Tourism Alliance
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Stephanie Hopkin
Senior Coordinator, Product Development, Marketing and Communications
Destination Northern Ontario
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Rammy Bining
Founder
One Light Diversity Centre
What’s cooking on Industry Day
We’re thrilled to have Chef Chuck & Penny Durrant from Whiskeyjack Beer Company doing something delicious for us! With Master Gardeners and Farmers for parents was there ever going to be another way? Chuck and Penny Durrant have been a culinary duo since 1996(yes, that long). They have worked their way through bagels and delis, Italian Restaurants and Steakhouses. Most recently they spent their days at The Pantry Bulk Food Store and Market Eatery before flipping completely to run the kitchen at Whiskeyjack Beer Co. where they pride themselves on working with local suppliers! Chuck and Penny are parents of 3 humans and one fur baby and reside in New Liskeard Ontario.....for now.
MENU
Breakfast
Breads and loaves, Assorted Mini Quiche and Breakfast Hash Burritos
LUNCH
Barbe-cuterie Board, featuring local meats and vegetables
AFTERNOON SNACKS
There will be plenty of vegan and gluten-free options available for snacks featuring local meats, vegetables and cheeses.
AGENDA
| 10:30-11:00 | Doors Open - Arrival time/Check-in Coffee & lite bites provided by Whiskeyjack Beer Co. |
| 11:00 - 11:10 | Welcome and Sponsor Thank you CTA |
| 11:10 - 11:20 | Indigenous Welcome |
| 11:20 - 11:30 | Host Destination Welcome |
| 11:30 - 11:50 | Networking session Led by CTA |
| 11:50 - 12:20 | Ian Worte Destination Developer Manager - Culinary Tourism Alliance SDG 10 - Reduced InequalitiesThis employer-driven session will focus on supports and strategies that are available for small-to-medium businesses to help them attract and retain a diverse workforce. Topics covered in this session will include, recruitment tools and resources, training and supports for supervisors and managers, employeeengagement and workplace wellness strategies, and other industry standards. The session will also explore some real-world examples. |
| 12:20 - 12:50 | Rammy Bining- Founder of One Light Diversity Centre SDG 10 - Reduced Inequalities - This session will focus on the challenges and resources to recruitment and retention, and the role of One Light Diversity Centre in building community relations through enriching experiences, and prospectful network opportunities. |
| 12:50- 1:35 | Lunch - Chef Chuck Durrant from Whiskeyjack Beer Co. Chef introducing the lunch menu - The importance of consuming local and being Feast On® certified. |
| 1:35 - 2:05 |
Destination Northern Ontario - Stephanie Hopkin - Senior Coordinator, Marketing & Communications Tourism development from a northern perspective. |
| 2:05. - 2:15 | Bio Break |
| 2:30 | Pierre Belanger Bison Rancher - Bison du Nord - Chairman Of The Board Of Directors - Northern Policy Institute/Institut des Politiques du Nord & Activities SDG 15- Life on Land - Sustainable and regenerative agriculture and how the circular economy builds a community. Pierre started arguably Canada's first commercial bison farm and is going strong after 50 years. His knowledge spans agriculture, academia and policy. |
| 2:45-3:30 | Bison Farm Tour |
| 3:30 - 4:00 | Radical Gardens - Brianna Humphrey Executive chef and owner SDG 15- Life on Land - Feast On® certification - Benefits and the value of time investment from a business owner's perspective. Brianna is the executive Chef of her 16-time award-winning restaurant Radical Gardens which has garnered much National, Provincial, Regional, and Local acclaim. They offer an ever-changing menu featuring Northern Ontario-grown and raised products. Radical Gardens also has a specialty bakery, a catering division and an organic mushroom farm. |
| 4:00 - 4:20 | Introduction to Feast On® - Astrid Di Paolo - Programs Manager ntro to the CTA, what and why we do what we do and an overview of the Feast On program |
| 4:20 - 5:20 | Closing reception
by Whiskeyjack Beer Co. Wine/Beer/Cider/Non-Alcoholic and lite bites |
