The Canadian Food Experience Project

These stories and these recipes continued my year long challenge from Valerie of A Canadian Foodie called The Canadian Food Experience Project. Valerie was one of the lucky few who attended the very first Canadian Food Bloggers Conference north of Toronto in April. Her experience inspired her to dig deep within herself, to discover what it meant to be a Canadian in our melting pot of food culture. She has challenged us to find our truly Canadian voice and connect with each other coast to coast through food, stories and experiences. The hope is that we will discover our truly Canadian voice and identity in this diverse country. 

To discover what it means to be a "food enthusiast" in Canada it is like peeling away the layers of an onion. By methodically removing each layer of the onion, you are able to appreciate the complexities at each level as you eventually reach the core where you can objectively define the answers. When you use a metaphor, such as "peeling away another layer," you visualize a central concept (a heart or core) that is buried within. 

At this moment in time it is hard for me to get to the central core and define what it means to be a Canadian in our food culture. I have lived in 4 out of 10 provinces, grew up in a British family where Yorkshire pudding and jello were the norm. My perception of how the melting pot of Canadian cuisine can be defined is muddled. By participating in Valerie's challenge I hope to sharpen my senses and dispel this mental fog just as I did on a tiny fishing boat at 4:30 AM off the shores of Newfoundland while jigging for squid while on a vacation in my last post. 

Finding our Voice with a "Scoff" of Seared Cod Cheek and Scallop Chowder

Celebrate the Return of the Sockeye Salmon with Dorie Greenspan's Salmon in a Jar
Maple Walnut Cinnamon Rolls with Maple Cream Cheese Icing for My Most Cherished Canadian Recipe
Preserving Our Canadian Food Heritage - Spiced Apples
Rediscovering Verjus for the Canadian Food Experience with Herb Roasted Chicken
Chocolate Fondue with Ice Wine for the Canadian Food Experience Project
My Canadian Love Affair with Fettuccine Carbonara with Peameal Bacon

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.