CHEF @ HOME in London

London Heath Sciences Centre hosted their annual ECOCARE CONFERENCE last month, and I was asked to support a few of the speakers during the facilitation of their breakout sessions (Healing Properties of Food & Managing E-Waste). Mary-Lee Townsend, LHSC's Environmental Specialist, put together an impressive mix of topics that attracted health care professionals from across the country. It was a fantastic day of learning and conversation.

As if attending weren't gift enough, Mary-Lee invited me to attend their GALA DINNER, where the food was locally sourced from organic producers (Carolinian Winery provided the drink), and I got to meet and chat with Chef Michael Smith from FOOD NETWORK CANADA.

Incredibly tall, yet undeniably grounded Chef Michael Smith spoke about food - the good old-fashioned nourish your body/mind/spirit ritual of preparing and eating FOOD - and how each of us can make the time, to make the best choices for our family and our planet.

My favourite question of the evening was whether 'LOCAL' or 'ORGANIC' was his first priority when choosing ingredients. He said while he used to put organic at the top of the list, he began to rethink that logic upon considering the environmental impacts of shipping organic garlic in from China (not to mention the quality concerns). He now devotes his time, money, and resources to supporting his local growers; working with them to educate and create a market for LOCAL, SEASONAL, and ORGANIC. I am inspired to do the same.