Calgary’s Foodies: Why Buying Local Matters

Even though we live in the prairies, where foods of many kinds have been grown for years, sourcing products from other regions of the world used to be the norm. Now, local produce and products are preferred because they give chefs the ability to work with local producers to perfect…

Even though we live in the prairies, where foods of many kinds have been grown for years, sourcing products from other regions of the world used to be the norm. Now, local produce and products are preferred because they give chefs the ability to work with local producers to perfect the finished product and build relationships that only make Calgary’s food scene stronger.

“The options that are becoming available everyday from local producers and the farmers that create them is just amazing. We’re experiencing an exciting time in the city’s restaurant culture as well as we are finally breaking free from the ‘steak and potatoes’ town of the past.” – Colin Baldner, vice president creative, Alberta Local Food Co./Kingsland Farmers’ Market

“I love the focus on deliberately sourcing the great local produce we have around Calgary and building relationships with these producers. I also like how many restaurants are very transparent with their sourcing and they celebrate the strengths of our local produce through beautifully simple, comforting dishes.” – Jeremy Ho, barista, Phil & Sebastian Coffee Roasters

“I love that more menus I see now are locally sourced and organic; we are working to make as much from scratch as possible. We are bring it home so to speak! Why bring it in when we can make it right here? Not only are we more knowledgeable but we are becoming open to the “give more to get more” premise. Our farmers and suppliers are empowered to create cleaner and more concentrated ingredients.” – Drew Masterman, chef, Dairy Lane Cafe and Blue Star Diner

“We are really going into basic, slow food and trying to buy from farmers and use local ingredients. I think Calgary is really ready to stop the junky food.” – Dominique Moussu, executive chef and owner, Cassis, L’Epicerie, Le Petit Mousse

“I think good food has to come from good ingredients. Local food is great because we are supporting and becoming more aware of local producers and it allows chefs to build those relationships with the producers and hopefully have more control over the quality of their ingredients.” – Vincci Tsui, blogger, cecinestpasunfoodblog.com

Get Avenue’s Food & Drink newsletter for a weekly serving of Calgary’s food and dining news.

Related posts

Avenue’s First Brewmasters Dinner at Alloy

Alyssa Quirico

Calgary’s Best Happy Hours

avenuecalgary

What to Expect at Waalflower in Bridgeland

Elizabeth Chorney-Booth

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Privacy Policy

Privacy & Cookies Policy