Goodness: Recipes & Stories celebrates 37 good food fighters from across Canada—chefs, entrepreneurs, growers, and food activists who believe that good, healthy food should be accessible to all. Each of their stories underlines the simple truth: food has the power to enrich lives and build strong communities. From supporting sustainability to championing access, outreach, and education, these individuals serve up tablefuls of goodness every day—and in this cookbook they serve up some of their favourite recipes, too.
Well-known chefs such as Lora Kirk, Brad Long, Jamie Kennedy, and Vikram Vij, entrepreneurs such as Elana Rosenfeld from Kicking Horse Coffee and Mike Fata from Manitoba Hemp Harvest, food activists such as Nick Saul, Lil MacPherson, and Sarah Harmer, community food centre champions such as Kim Fox and Paul Taylor, and growers such as Gillian Flies of The New Farm and Michael Abelman of Fields of Plenty explain why good food matters and what community means to them as well as share personal recipes that are perfect for enjoying with family and friends. Highlights include Salmon Rillettes; Quinoa Chicken Salad; Wild Leek & Morel Quiche; Dungeness Crab Tacos; Spicy Pork Noodles; Perogies with Caramelized Onion, Braised Beef Shank & Celery; Caramel Apple Butter Rugelach; and Ginger Stout Cake with Orange Meringue & Coffee Caramel, just to name a delicious few!
Good food. Good people. Good community.
Goodness: Recipes & Stories
by Peter & Chris Neal
Published by Blakeman Books, an imprint of Neal Brothers Foods
7.75″x 9.5″ paperback with flaps * 328 pages * full colour throughout
76 recipes with taste-inspiring photographs
Andrea Carlson, Chef
Burdock & Co., Vancouver, BC
Andrew George, Chef and educator
Ashrafi Ahmed, Community gardens coordinator
Regent Park Community Food Centre, Toronto, ON
Ben Kramer, Executive chef
Diversity Food Services, University of Winnipeg
Bertrand Alépée, Chef
The Tempered Chef, Toronto, ON
Brad Long, Chef
Cafe Belong, Toronto, ON
Carl Heinrich, Chef
Richmond Station, Toronto, ON
Chris Brown, Chef and owner
Citizen Catering, Toronto, ON
Elana Rosenfeld, Co-founder and CEO
Kicking Horse Coffee, Invermere, BC
Gillian Flies, Grower
The New Farm, Creemore, ON
Ian Walker, President
Left Coast Naturals, Vancouver, B.C.
Jamie Kennedy, Chef
Jean-François Archambault, CEO and founder
La Tablée des Chefs, Montreal, QC
Jenn Prager, Family support worker
Dartmouth Family Centre/Dartmouth North Food Centre, Dartmouth, NS
John Lai, Chef in training/food activist
Prince Edward County, ON
Joshna Maharaj, Director of food services and executive chef
Ryerson University, Toronto, ON
Judy Dempsey, Community chef
The Table Community Food Centre, Perth, ON
Judy Servay, Founder and general manager
Robin des Bois, Montreal, QC
Keith Froggett, Executive chef and co-owner
Scaramouche, Toronto, ON
Kim Fox, Director of programming and innovation
NDG Food Depot, Montreal, QC
Kristina McMillan, Director
NorWest Co-op Community Food Centre,
Lil MacPherson, Owner and co-founder
The Wooden Monkey, Halifax and Dartmouth, NS
Liz Anderson, Community action coordinator
The Local Community Food Centre, Stratford, ON
Lora Kirk, Chef
Ruby WatchCo., Toronto, ON
Michael Abelman, Farmer and food activist
Salt Spring Island, BC
Miriam Streiman, Chef
Mad Maple Country Inn, Creemore, ON
Ned Bell, Chef
Four Seasons Vancouver, Vancouver, BC
Nick Saul, President and CEO
Community Food Centres Canada
Paul Rogalski, Chef and co-owner
Rouge and Bistro Rouge, Calgary, AB
Paul Taylor, Executive director
Gordon Neighbourhood House, Vancouver, BC
Rocco Agostino, Chef
Pizzeria Libretto, Toronto, ON
Sarah Harmer, Activist and musician
Scott MacNeil, Community chef
The Stop Community Food Centre, Toronto, ON
Sharon Hapton, Founder and CEO
Soup Sisters/Broth Brothers, Calgary, AB
Todd Perrin, Executive chef and owner
Mallard Cottage, St. John’s, NL
Vikram Vij, Chef and restaurant owner
Mike Fata, CEO and co-founder
Manitoba Harvest Hemp Foods, Winnipeg, MB
It doesn’t matter where you come from, how much money you have in your bank account, or what you do for a living; everyone deserves to have the same level of healthy food and to be able to make healthy choices.
Local food tastes better. And there is something about local procurement that lends more satisfaction to the whole exercise, whether I’m cooking for my family or for guests at my restaurant. There’s more satisfaction when you are connected to what you eat and to the community.
There’s so much passion around food issues. There is so much great work happening, so much momentum, and so much more good work to be done. The sky’s the limit.
Part of my job is taking care of people when they come through the door of my restaurant. That job also applies to those in my community.
It’s not just a question of feeding people. It’s about education, showing people the difference between good and bad food.
Most of us are quite fortunate in our lives. But there’s not much in between living comfortably and not comfortably these days. If we say to those people who are struggling, ‘It’s not my problem,’ where would we be?
Through my activism, I’ve learned that the world isn’t run by someone out there. It’s run by all of us
When you take care of your village, your village will take care of you.