Foodstock fights mega quarry with a mega feast

Chef Michael Stadtlander has rallied 100 chefs from across the country to cook a massive pay-what-you-can lunch in Honeywood, Ontario to help stop a proposed mega-quarry that would destroy valuable soil in the area.
BY: KARON LIU _WED OCT 5, 2011_FOOD AND DRINK

If theres a culinary equivalent to Bono getting a bunch of top musicians together to record a charity single, this would be itand chef Michael Stadtlander would be playing the role of U2 frontman. Stadtlander, whose tiny Eigensinn Farm restaurant in Singhampton was once ranked the ninth best restaurant in the world, has rallied 100 chefs from across the province (and a few from Saskatchewan, Nova Scotia and Nunavut) to cook a massive pay-what-you-can lunch on Oct. 16. The event, dubbed Foodstock, will be held at a farm located across the street from the site of a proposed limestone quarry in the town of Honeywood, just north of Orangeville near the Niagara Escarpment and the Ontario Green Belt. Stadtlander says the construction of the quarry, built by US-based Highland Companies, would mean the loss of prime farmland.Its some of the best farmland in Ontario and its only 100 km away from Toronto, he says, adding that he lives 20 km from the proposed development site. We are really only at the dawn of local food right now. The human population is growing and we really have to secure places where we can grow food. Thats the most important thing for me. Other chefs like Jamie Kennedy and Donna Dooher have also spoken out against the site. Another issue Stadtlander raises is that the quarryspanning 937 hectares (about 2,108 football fields) and 189 feet deep (19 feet deeper than Niagara Falls)will need to pump 600 million litres of groundwater out of the pit each day, which then has to be stored before being reintroduced to the water

supply. While Highland says the water quality will not be affected, opponents to the quarry are nonetheless worried. The Ministry of Natural resources has since received more than 2,000 objections from the public, and videos from concerned residents have been uploaded on YouTube. Currently, the mega-quarry is undergoing an environmental assessment. As for Stadtlanders Foodstock, the daylong food festival will run from 11 a.m. to 5 p.m. on Oct. 16; there will be shuttle buses from Toronto and diners are told to bring their own plates, cutlery, napkins and cups as well as boots (it is taking place on a farm after all). Theres a suggested donation of $10, which is a bargain considering most of these food events typically cost well over $100. List of chefs that will be cooking at Foodstock (so far): From Toronto: Aaron Joseph Bear Robe, Keriwa Cafe Adam Colquhoun and Trish Donnelly, Oyster Boy Albert Ponzo, Le Select Bistro Andrew Hunter, Buddha Dog Anne Yarymowich, Frank Restaurant Anthony Walsh, Canoe, Bannock Anthony Rose, The Drake Hotel Audrey Demers, Audrey Demers Catering Bertrand Alepee, The Tempered Chef Brad Long and Sara Kuntz, Caf Belong Carl Heinrich and Ryan Donovan, Marben Carole Ferrari, The Bus Kitchen Chris Brown, The Stop Community Food Centre Christopher Palik, Paese Ristorante, LEat Catering Daisuke Izutsu, Kaiseki Sakura Dan and Kristin Donovan, Hooked Daniel Muia, Mogette Bistro David Kokai, Loic Gourmet Derek Bendig and Colen Quinn, Pangaea Derek Zavislake, Merchants of Green Coffee

Donna Dooher, Mildreds Temple Kitchen Evelyne Gharibian, Hearty Catering Fabio Bondi and Michael Sangregorio, Local Kitchen and Wine Bar, Bar Salumi Fawzi Kotb, Veloute Bistro & Catering Giacomo Pasquini, Vertical Graham Pratt, The Gabardine Hiro Yoshida, Hiro Sushi Jamie Kennedy, Jamie Kennedy Kitchens Jeffery Claudio, Scarpetta at The Thompson Hotel Joe Levesque, International Centre John Higgins, George Brown CollegeJoshna Maharaj Keith Froggett, Scaramouche Kevin McKenna and Phillip Heilborn, Globe Earth, Globe Bistro Lesia Kohut, LPKs Culinary Groove Lesley Stoyan, The Daily Apple Lorenzo Loseto, George Restaurant Lork Kirk, Ruby Watchco Luis Valenzuela, Torito Tapas Bar Matty Matheson, Parts and Labour Michael Sacco, Chocosol Nick Laliberte, Poutinis House of Poutine Olivia Bolano, All The Best Fine Foods Patrick McMurray, Starfish Oyster Bed and Grill, The Ceili Cottage Paul Boehmer and Milana Lise, Boehmer Rob Gentile, Buca Rocco Agostina, Enotica Sociale, Pizzeria Libretto Rodney Bowers, Hey Meatball! Tony Sabherwal, Magic Oven Pizza Victor Barry, Splendido, The County General Winlai Wong, Spice Route Zane Caplansky, Caplanskys From Barrie: Caesar Guinto, Cravings Fine Food Market and Catering Daniel Hong and Anna Kim, Furusato Restaurant and Sushi Bar David Jones and Matthew Flett, Georgian Colleges culinary program David Keenan, At The Five

Randy Feltis, Oscars Restaurant Ron Stevenson, Executive Catering From Durham: Michael Shmidt and Carey McLellan, Glencolton Farms From Shelburne: Rob Uffen, Trout House From Orangeville: Alex Johnston, Hockley Valley Resort Jason Reiner, The Mono Cliffs Inn From Thornbury: Jennifer Vipond, Bruce Wine Bar Ryan Crawford, The Stone Road Grille Scott Chalmers and Andrew Barber, Simplicity Bistro From Huntsville: Rory Golden, Deerhurst Resort From Ottawa: Ross Fraser, Fraser Caf From Creemore: Charlene Nero, Bank Caf Dave Nesbitt, Creemore Coffee Company Michel Masselin, Chez Michel From Collingwood: Andrea Greyerbiehl, Azzurra Christophe and Wispy Boivin, Tremont Caf Gareth Carter, Men with Knives Jeremy Korten, O&B Caf Grill Blue Mountain Joelle Rogers, Tesoro Restaurant Mark and Christene Krause, Espresso Post Roger Genoe, Ravenna Country Market Stacey Fokas, Freshalicious

From Singhampton: Jorg Neth and Marita Gmez, Haisai Restaurant and Bakery Michael and Nobuyo Stadtlander, Eigensinn Farm From Markdale: Shawn Adler, The Flying Spatula Diner From Burlington: Tobias Pohl-Weary, Red Canoe Bistro From Niagara: Paul Harber, Ravine Vineyard Janice Suarez de Becker, Cakewalk From Parry Sound: Philip Patrick, The Ridge at Manitou Golf Club From Nova Scotia: Stefan Czapalay, Culinary Design Solutions From Nunavut: Andrew Gilbutowicz From Saskatchewan: Moe Mathieu, The Willow on Wascana