Maple Leaf Canadian and Family Owned
Blog - Flanagan Foodservice

 

Lady enjoying a sandwich and Cavendish fries while another unseen guest eats fries and steak

Cavendish Farms is a family food company that puts pride and dedication into everything they grow and make. Their varied product lines include clear coat, fine coat, and fresh cut fries; medallions; breakfast potatoes and more.

 

Cavendish is breaking down the advantages and benefits of both fresh cut and clear coat fries. Each option has low operating costs, consistent quality and taste, and the "crispy" factor—the #1 attribute of a great French fry.²

 

Cavendish FreshCut Fries

Restaurants that cut their own fries find that their costs are higher and the consistency of their fries are lower compared to restaurants that by a quality frozen product.

These are the top 10 reasons an operator drops hand-cut fries from their menu:

 

Too much labour - 38%
Difficult to keep consistent flavour - 34%
Takes too long to prepare - 31%
Found a frozen product of quality - 28%
Too much waste - 14%
Too difficult - 12%
Customers can't tell the difference - 10%
Other - 9%
Requires too much fridge space - 9%
Too expensive - 7%

 

Benefits

Available 3/8”, 7/16”, Shoestring, Slim Steak cut sizes, small/large diced and chips
Available Dark Red Norland, Kennebec and Russet potato varieties


On trend

  • Satisfy your customers’ desire for clean eating, simple ingredients and a made-from-scratch look
  • Consistency- Enjoy the advantages of a consistent, premium quality frozen fry year-round
  • Taste - Nothing beats the taste of fresh. Our FreshCut fries and chips are made from premium potato varieties to offer authentic taste
     

The FreshCut Advantage over cutting your own:

  • Greater yield per pound, no waste
  • Eliminate the need to blanch
  • Lower operating costs with less oil consumption
  • Year-round consistent quality
  • Cut cook time by up to 60%
  • No additional labour costs; simply fry and serve

 

Satisfy your customers’ growing demand for “real food” with Cavendish Farms® FreshCut. These premium skin-on fries and chips are the smart choice to deliver fresh, authentic potato taste.

 

Enjoy all the advantages of consistent, premium quality frozen fries available year-round. Straight from freezer to fryer, there are no extra labour costs. Get more servings per pound and use significantly less oil.

 

Clear Coat Fries

Cavendish clear coat fries with steak and veggies

Customers love golden fries with a real buttery taste and that’s exactly what Clear Coat delivers.

 

Clear Coat offers the perfect blend of hold time and crispness that will ensure your customers have the perfect fry!

 

Benefits

  • Available 3/8”, 7/16”, Shoestring and Slim Steak cut sizes
  • Available in regular and sweet potato varieties
  • Great for delivery - Off premise restaurant visits are up 7%1. Coated fries are perfect for take-out or delivery because their coating keeps them crispy in transit.
  • Stay hot and crispy - Coated fries stay hot and crispy longer than traditional fries.
  • #1 attribute - When asked to name the #1 attribute of a great French fry, an overwhelming majority of consumers answered “crispiness.”2
  • Coated frozen potato products have grown +8% in Foodservice in Canada over the past year3.

For 20 years, Cavendish Farms® has been a leader in coated fries. Their proprietary recipe ensures these fries provide an unbeatable taste every time.
 

NEW from Cavendish: DeliverCrisp™ Fries 

  • Exceptionally crispy
  • Superior hold time
  • Consistent quality
  • Crunchy texture
  • Quick preparation time
  • Minimum breakage
  • More profit

Promoting DeliverCrisp™ fries adds profit that helps offset delivery costs!

55% of restaurant delivery occasions are incremental, often replacing cooking at home. Fries are playing a profitable role on menus, and are the fastest-growing item on delivery orders.

 

Learn more about DeliverCrisp™ here, reach out to your Flanagan sales representative, or contact us.
 

Taste the goodness of the farm

Cavendish Farms is proud of their food. That’s why they use only premium ingredients and seasonings. You know you’re eating a Cavendish Farms potato or crispy appetizer when you taste the goodness of the farm in every bite.

 

 

Cavendish Farms logo

 

Article provided by Cavendish Farms®

For more information about Cavendish Farms products, speak to your Territory Manager, call Customer Relations, or visit www.cavendishfarms.com.

 

Sources:

NEILSEN: INGREDIENT STUDY AUGUST 2016 (Top 10 Reasons Operator Drops Hand-Cut Fries)
NPD CREST CANADA YE AUGUST 2017
CAVENDISH FARMS CLP RESEARCH, APRIL 2015
NPD POTATO TRACK YE DECEMBER 2018

 

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Group of children celebrating Canada with fireworks

Proudly Canadian owned, we're recognizing a new Canadian invention each week as we celebrate our great country's 150th year!

 

Paint Roller

Blue wall with blue paint rollers

1940: In 1940, Torontonian Norman Breakey came up with the idea of a painting tool that allowed anyone to easily paint walls, not just professionals who have time and patience to create a smooth finish.

 

Breakey envisioned a device that was shaped like a “7” that would hold a fabric-covered cylinder. He created the first roller, using it with a tin tray to hold the paint. Sadly, Breakey was unable to persuade investors to back his invention, and he lacked the funds to produce a significant supply of rollers. Manufacturers were able to easily duplicate his idea and produced their own (very similar) versions of the roller.

 

Breakey was never given credit for his invention, and did not reap any financial benefits. He may not have been recognized during his lifetime, but his work absolutely changed the lives of painters.

 

 

Insulin

Blue insulin machine

1922: Insulin is a protein hormone that causes cells in your body to absorb glucose and use it for energy. Diabetes occurs when your body does not use or produce insulin properly. Though diabetes has been a medical condition for well over a thousand years, the discovery that diabetes is due to an insulin deficiency didn’t occur until the 1920s in Canada.

 

In 1921, Frederick Banting and Charles Best conducted a series of insulin manufacturing experiments at the University of Toronto. In January 1922, a diabetic teenager in Toronto received an injection of insulin, the first person to do so. He improved dramatically, and one year later in 1923, insulin became widely available (after the University of Toronto gave pharmaceutical companies license to produce insulin free of royalties). Many lives were saved as a result.

 

In that same year, Frederick Banting and John Macleod (a biochemist and physiologist who provided his laboratory to Banting for testing) received the Nobel Prize in Medicine.

 

 

Instant Replay

Old film reels

1955: George Retzlaff invented instant replay while working for CBC’s Hockey Night in Canada in 1955. He used a “wet film” (kinescope) replay of a goal which was then rebroadcast within thirty seconds. (Kinescope is the recording of television on motion picture film; the lens is directly focused on the television screen and then re-broadcast.)

Though the replay was not quite instant (as it was rebroadcast after 30 seconds), it was a pivotal moment in the history of sports broadcasting. Retzlaff also pioneered innovative camera angles that are still used today.

 

 

Butter Tarts

Three butter tarts

1900: The first recipe for butter tarts was published in the beautiful city of Barrie, Ontario in 1900. Wikipedia refers to butter tarts as “one of Canada’s quintessential desserts.” 

 

The actual origin of the dessert (prior to the recipe being published) dates all the way back to the 1600s, when the idea of mixing syrup, eggs and dried fruit was more about using the ingredients on hand than intending to create a delicious treat.

 

The tart slowly evolved from there, and is now one of the few authentically Canadian recipes that exists on paper (and a personal favourite).

 

In case you’ve never tasted this delectable treat (!), butter tarts are made using just a few ingredients: a butter pastry shell, super, syrup, and eggs. Raisins or pecans are optional, but encouraged.

 

 

Five-Pin Bowling

A person wearing bowling shoes

1909: Thomas Ryan, born in Guelph, Ontario, moved to Toronto in 1905 with hopes of “making it big”. He opened the first ten-pin bowling club in Canada located in downtown Toronto (the intersection of Yonge and Temperance Streets). It was an elite establishment.

 

At the time, bowling was a “gentleman’s game”, and the men who worked near the bowling club would bowl during their lunch hour. They complained that the ten-pin game took too long; they would be too tired for the rest of the day after lifting the heavy bowling balls.

 

Ryan adapted the game to have five, lighter pins and a ball that weighed just 2.5 pounds: five-pin bowling was officially born.

 

 

Java Programming Language

Picture of computer code

1995: Java is a widely-used, general purpose computer programming language. It enables programmers to write computer code using English-based commands, rather than in numeric codes.

 

Java programming was created in the early '90s by a small team of engineers (called the “Green Team”) led by James Gosling. They initially created Java for use on digital mobile devices, though when the programming language was released in 1996, it became more centered to use on the Internet. It allowed developers to create animated webpages.

 

Today, Java is the force behind many smartphone apps, e-business solutions, and navigation tools.

 

 

Superman

Picture of a toy Superman focusing on his symbol

1933: Superman (and his alter-ego, Clark Kent) was created by Toronto-born Joseph Shuster and Jerry Siegel of Cleveland. Shuster and Siegel were both high school students when they created the superhero and his story.

 

Initially, Superman was a villain determined to dominate the world. Siegel later re-wrote the character to be a hero, and spent the next six years searching for a publisher.

Superman’s debut appearance as a comic was in Action Comics in 1938, and the following year, a self-titled series was launched. Superman appeared in the McClure Newspaper Syndicate in 1939, and became a radio serial in the 1940s (1940-1951). In the '50s, a Superman television series was aired, and in 1978, Superman: The Movie is released, the first of many Superman-centered films.

 

To date, there have been 7 live-action television series, 7 animated television series, and 10 films about Superman and his story.

 

 

Trivial Pursuit

A picture of trivial pursuit gaming symbol

1979: Once called “the biggest phenomenon in game history” by TIME Magazine, Trivial Pursuit was invented in December of 1979 by Chris Haney and Scott Abbott while they played a game of Scrabble. Though they came up with the concept of Trivial Pursuit in only a few short hours, the game was not commercially released until November, 1981.

Initially, the game was being sold at a loss; it cost $75 to manufacture the game, and the game was being sold to retailers for $15. In 1983, Trivial Pursuit was licensed to Selchow and Righter (a major U.S. game manufacturer), and after a successful public relations effort the game became a household name.

 

To date, more than 100 million copies of Trivial Pursuit have been sold, with varying editions like the Star Wars Classic Trilogy Collector’s Edition (1997), Totally ‘80s (2006) and Trivial Pursuit for Kids (Volumes 1 to 6).

 

 

Computerized Braille

A picture of brail words

1972: The printing of braille was a slow and expensive process before Roland Galarneau, a legally blind Québécois, invented a new, efficient solution. In May of 1972, after the idea had come to him in a dream, Galarneau developed “Converto-Braille”: an electromechanical computer linked to a teletype machine that scanned and translated texts into Braille at a rate of 100 words per minute (ultimately eliminating the need to know Braille in order to transcribe a book).

 

At the time of Galarneau’s idea, microcomputers had yet to be invented. For the next five years, Galarneau built (from scratch!) the computer that could transcribe written texts into contracted Braille. He received a grant which went toward installing a micro-chip into the computers, which led to the publication of The Regional, a weekly newspaper in Braille.

 

Today, braille translation software can transcribe most languages as well as math and music.

 

 

AM Radio

old style radio

1906: Reginald Fessenden, chief chemist for Thomas Edison and pioneer of wireless radio, invented AM voice transmission (later used as AM radios) as we know it today.

In 1897, after much research trying to improve the Morse code system without any luck, Fessenden took a break and was vacationing near Peterborough, Ontario to clear his head. During his holiday, ripples on a lake sparked the idea that perhaps sound could travel out from a centre continuously in the same way.

 

He spent the next nine years perfecting his idea in Massachusetts, and in 1906, Fessenden achieved 2-way voice transmission by radio between Machrihanish, Scotland, and Brant Rock, Massachusetts. It was Christmas Eve that Fessenden successfully made the first public broadcast of music and voice.

 

Despite his success, Fessenden did not receive recognition for his invention, and many of his patents were later adopted without his consent during World War II. Finally, in 1928, the US Radio Trust paid him $2.5 million in recognition of his contributions to radio technology.

 

 

Nanaimo Bars

1952: The Nanaimo Bar originated in Nanaimo, British Columbia – but that’s about all its residents can agree on when it comes to the origins of the chocolate, custard and coconut-graham base squares. Some say that the bar originated with Mabel Jenkins of Cowichan Bay, B.C., who submitted the recipe to a community cookbook in the 1950s. Others say the Edith Adams’ Cookbook published the inaugural recipe in 1953.
 

Nevertheless, this delicious treat is a treasured Canadian invention. The city of Nanaimo features many adaptations and variations to the favourite dessert, including deep-fried Nanaimo bars, martinis, lattes, cupcakes – even Nanaimo-themed pedicures!

 

In 1986, the city of Nanaimo held a contest to find the ultimate Nanaimo bar recipe. Joyce Hardcastle’s recipe was the winner of almost one hundred entries. The recipe is now holds the title as the official Nanaimo Bar recipe of the city. Her secret ingredient to the prize-winning treat? Unsalted butter; it mellows the sweet flavours of the bar.

Nanaimo bar image provided by The Original Cakerie.

Original Cakerie Nanaimo Bar

 

The Snowblower

A man using a snowblower in a winter storm

1925: Dairy farmer Arthur Sicard invented the snowblower almost one hundred years ago in Saint-Léonard-de-Port-Maurice, Québec. During the winter, roads to the local town were too snow-covered for Sicard to deliver milk. In the summer, Sicard took note of the farming combines that would cut wheat and eject straw from the back of the vehicle. He was determined to create a vehicle or machine that could do the same thing to snow.

 

Sicard’s first few attempts were failures, and his neighbours thought him to be crazy. Finally, he created a vehicle that worked: a blower was attached to the front of a truck chassis and was propelled by a motor, with an adjustable chute. Despite initial mockery of his invention, Sicard was hired to clear the streets of the town.

 

A dairy farmer no more, Sicard patented his invention, founded Sicard Industries Ltd., and sold his first commercially-available snowblower to the town of Outremont, Québec. This invention allowed operators to propel snow (soft, hard, or packed) over ninety feet from the blower or directly into the back of a truck. In the 1950s, the first “walk-behind” snowblower was invented.

Though he passed in 1946, Sicard’s name lives on; Sicard Group (located in Québec and New York) supplies a complete line of industrial snowblowers, runway sweepers, and other related products to airports, municipalities, and military bases worldwide.

 

 

The Goalie Mask

A hockey goalie standing at a hockey net

1959: Initially considered a coward by hockey fans and purists, Montréal Canadiens goalie Jacques Plante was the first player to wear a mask during a game.

 

After a particularly bad hit to the face with a shot by Andy Bathgate of the New York Rangers, Plante left the ice to be stitched up. When he returned, he brought him with the homemade fiberglass mask he would wear during practices. Though he was mocked, Plante continued to wear the mask, and the Montréal Canadiens went on to win eighteen consecutive games that season. The goalie mask was officially born!

 

Since Jacques Plante’s fiberglass creation, the goalie mask has gone through many different designs to drastically improve players’ safety. (Plante had experienced over two hundred stitches and had his nose broken four times before he decided to protect his face.)

 

Today, all goalie masks are made of fiberglass, feature a “cage”, and can be decorated with cartoon characters or other designs.

 

It's no wonder we are proud to be Canadian!

 

References
Canadian Media Director’s Council Media Digest; Canadian Consumer Insights. 2014-2015.

 

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Ocean Wise logo on an underwater ocean background

 

Introducing the new Ocean Wise.

 

On World Oceans Day (Thursday, June 8, 2017), Ocean Wise unveiled a new logo to complement their new venture: along with the Vancouver Aquarium, Ocean Wise has launched a global conservation organization and a digital storytelling hub to inspire the next generation of ocean leaders.

 

The name of this new organization is Ocean Wise.

 

The initial Ocean Wise (sustainable seafood program of which Flanagan Foodservice is a proud partner), was founded by the Vancouver Aquarium in 2005. The program has expanded from 16 partners to 700 partners with thousands of locations across Canada.

As a result of its efforts to grow and the support and passion of its partners, Ocean Wise has been synonymous with being just that: wise about oceans. The new Ocean Wise organization will be supported by four key pillars: education, research, engagement and aquariums.

 

To learn more about the updates to the sustainable seafood program, visit www.ocean.org.

 

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Ontario vegetables with Flanagan Market logo

Proudly Canadian and family-owned, Flanagan's is the largest Canadian owned, independent foodservice distributor in the country. Though Flanagan’s has grown to provide full service to more than 6,000 restaurants and foodservice operations across the province of Ontario, it has become more challenging to serve the niche, local segment of the market, according to Peter Bozzer, Director of Procurement at Flanagan Foodservice.

 

“We kept hearing from customers that local food is a priority for them, so we set out to build a comprehensive local food program that we’ll be able to build on year after year,” says Bozzer.

 

Our Ontario, Flanagan’s new local food program, lists over 400 Ontario products available in its warehouses, as well as provides access to the thousands of other niche, local products across Ontario through its partnership with Local Line.

 

“When we spoke with our customers, it became clear that, although many of them wanted local food, identifying the right suppliers and products was very complex. There were unknowns about suppliers, their products, prices, safety certifications and delivery options. Aggregating all of this information from hundreds of local food suppliers is no easy task, so we were pleased to partner with Local Line to make this information available to all our customers,” says Jackie Oakes, Marketing Manager for Flanagan Foodservice.

 

Local Line, headquartered in Kitchener, is a sales platform for food suppliers, providing e-commerce, CRM and inventory solutions for farmers, brewers, vineyards, butchers, bakers and other food industry suppliers. As a food purchaser, you can sign up with Local Line to access a list of suppliers and their products.

 

“What we’ve effectively done is created a catalogue expansion platform for Flanagan Foodservice. They now offer their own local food e-commerce store with their local supplier partners throughout Ontario. As a customer of Flanagan’s, you get to browse those suppliers and order from them directly, enabling you to access the variety of products you’re looking for with just the click of a button,” says Cole Jones, CEO of Local Line.

 

“The goal is to dramatically increase access to Ontario local food products for our customers. This is an exciting program that will only help everyone involved in the local food supply chain, with each passing day,” says Barry Reid, VP of Sales & Marketing for Flanagan Foodservice.

 

If you’d like to become a customer of the Flanagan Market local food program you can sign up here.

 

If you’d like to become a customer of Flanagan Foodservice and access their main catalogue, you can do so here.

 

If you’d like to become a local supply partner in the local food program, sign up to Local Line here and send them an email at info@localline.ca.

 

 

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Lady giving food to Food Rescue

We live in a country that is rich in nutrient soil with incredible farming and safe food production practices. Still, 11 million metric tonnes of food is wasted in Canada annually. That works out to be almost 40% of all food produced in Canada. Not only does food in the landfill create methane gas—a leading cause of climate change—but 1 in 8 families in Canada currently struggles to put healthy food on the table.

 

Second Harvest, Canada’s largest food rescue organization, has been rescuing usable surplus food since 1985. To date, more than 140 million pounds of food has been recovered. It was Ontario’s ever-growing need to provide fresh, healthy food to hungry families that inspired Second Harvest’s innovative online platform, FoodRescue.ca.

 

What is FoodRescue.ca?

FoodRescue.ca is a website that directly connects food businesses with surplus food to non-profits with limited funding and resources.

 

Veronica Summerhill, FoodRescue.ca manager, program and process development, likes to think of it as the eHarmony of food donations. “This system does the work to find partnerships, track a user’s positive impact and access additional resources for safe food handling and donations.”

 

FoodRescue.ca was conceived as a way to help other businesses and non-profits tap into Second Harvest’s expertise in food recovery.

 

“It increases access for non-profits to offer fresher, healthier types of perishable food that they often can’t afford on tight budgets,” adds Kim Couse, Second Harvest director of communications. She stresses the system is for any food business, anywhere, to safely donate any type and quantity of unsold food to any not-for-profit that provides food to those in need.

 

The Benefits of Donating Unsold Food

Food businesses can do so much good in their own neighbourhoods with just a few pounds of food donations a week. “We understand that restaurants work to have minimal food waste,” notes Summerhill, “but in instances where you have supplier samples that can’t be used, or maybe a catering order that doesn’t get picked up, FoodRescue.ca is a great option.”

 

It’s also a philanthropic story to tell. Donation metrics are tracked within the system so restaurants can easily see the number of meals provided in the community, total dollar value of their rescues, and even greenhouse gas emissions averted. Though this information is private, Summerhill says she’s seen a number of business share their positive impact with their customer base through social media.

 

Improving corporate social responsibility results in stronger community relationships, dedicated staff, and customer retention.

 

Restaurants stand to benefit from a financial standpoint, too, over-and-above reduced tipping fees. According to a study released by Champions 12.3, a global coalition to inspire action to reduce food loss and waste, restaurants see $7 profit for every $1 spent on food waste and loss reduction.

 

How it Works


Register your free account

Go to foodrescue.ca/join-now to begin setting up your account. You’ll share basic details like your business name and contact information to get started.

 

Screen shot of how Register your account on Food Rescue.ca

 

Enter details of your excess food

Let Second Harvest know what it is you’re offering. You’ll select your donation type (one-time or recurring), food category, and additional details like temperature and approximate weight.

 

Screenshot of details on how to input food on food rescue.ca

 

You have the choice of selecting a location you’d like to send your donation, or:

 

Be matched with an organization

Your donation is matched with a suitable organization in your community. That charity or non-profit will be notified of your offer.

 

Your food is picked up to be donated

If the organization accepts, they’ll pick up your donation at the location and time specified.

 

Partner organizations are provided with cooler bags, ice packs, and thermometers to ensure food safety is maintained throughout the entire chain of custody, explains Summerhill.

 

The Ontario Donation of Food Act protects businesses who donate food in good faith, and ensures no liability for the donor. For further peace of mind, social service organizations are screened by Second Harvest to confirm they are registered non-profits, have been Public Health inspected, and are educated regarding safe temperature-sensitive food transport.

 

Together, We Have Impact

“By providing surplus food to charity partners, food businesses are directly impacting the lives of individuals, organizations, and their community as a whole,” says Summerhill. “Community organizations are now able to offer more food programs, or even start a meal or snack program where there wasn’t one before.”

 

To date there are more than 700 food businesses and almost 600 non-profits in Ontario using FoodRescue.ca. Even still, greater business participation is the number one piece of feedback from non-profit partners, according to Summerhill.

“The appetite to rescue surplus food is large!”

 

For more information and to create your free account, visit foodrescue.ca.

 

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Salad with egg and chicken

Anita Stewart is an author and food activist, and for her service to and expertise in gastronomy—especially regarding Canadian cuisine—she has been named a Member of the Order of Canada as well as having been installed as Food Laureate of the Ontario Agricultural College at the University of Guelph.

 

However, Stewart’s contribution to food in Canada is also deeply rooted in the grassroots of what the country is when it comes to the food of everyday life. As founder of the nation’s food celebration “Food Day Canada,” Stewart is dedicated to defining and promoting Canadian ingredients and food from coast to coast to coast.

 

With the upcoming Food Day Canada celebration slated to take place on August 5—and during the year of Canada’s 150th birthday—we had a chat with Stewart.

 

Flanagan Foodservice: What is “Shop Like a Canadian”?

Anita Stewart: As Food Day Canada approaches and in honour of Canada’s 150th birthday, we’ve selected 150 ingredients to help us all shop like the Canadians we are.

 

And those are products grown or raised by Canadian farmers and prepared and packaged by Canadian food companies?

Stewart: Yes. We’ve been looking forward to this for a couple of years now. The shop-like-a-Canadian ingredient list is the big one from my perspective. We’re challenging restaurants from coast to coast to take a look at those ingredients and build a dish. Post it and do the Instagram, Twitter and Facebook thing. Hashtag it Food Day Canada.

 

Really, my goal is to create a visual album, if you will, of the ingredients and the people who are doing good things coast to coast to coast. It’s going to be a lot of fun and really interesting to watch.

 

You even have some chefs aboard the “Canada C3” icebreaker that is making a historic journey around the 23,000 kilometers of our coasts. How Canadian is that?

Stewart: The ship is travelling for 150 days around all three coasts. We have 11 Food Day Canada chefs on board on various legs of the journey. They will be cooking for the ship’s crew and the guests on board.

 

I’m trying to arrange meeting the ship in Campbell River, B.C. Jamie Kennedy and I will be boarding and will be the final chef to Victoria. It’s a pretty cool thing.

 

You were keynote speaker at Terroir Symposium this past spring. What are your impressions of the state of “Canadian cuisine” after participating?

Stewart: What I see is that things are pretty diverse, actually, and it is pride-filled, for sure. That’s nice to see. The thing that I’m noticing is that younger chefs really get the idea of Canadian ingredients.

 

It’s funny because the goal for me is to work myself out of a job! I don’t want to do this. I don’t want to have a soapbox all the time. I want chefs to see what they’ve really got here and they are seeing that.

 

The country is at 150 years but there’s much, much more to its past when it comes to First Nations people and food. How do you see that?

Stewart: Absolutely. They have food traditions which in some ways are more fluid than ours. As settlers arrived, they brought their own seeds and had their own ideas of what food was. They saw what they thought was a barren land and no agriculture to speak of particularly.

 

The reality was there was a lot of agriculture happening here. The peoples of the plains moved to their food sources whereas when you have more settled areas—such as what became southwestern Ontario—people settled at the food sources. There was a huge food tradition there, but it was still very foraged.”

 

And the idea of recipes?

Stewart: I laugh when I hear about people asking, ‘Where are [they] going to get First Nations recipes?’ Well, there wasn’t such a thing. There were methods – and that is what is so exciting – and foraging for plant foods and animal foods, which of course happened from coast to coast to coast.

 

What about food and sustainability?

Stewart: That’s a massive question, and the answer is quite broad. Of course, in our past, if you didn’t sustain your food sources as indigenous hunter-gatherers, you simply died. So you had to sustain those food sources. It was a matter of survival, and in some cases it didn’t work. People did starve to death.

 

And what about now?

Stewart: As for how things are happening in 2017, the whole idea around foraging and harvesting the wild has become much more front-and-centre for many chefs and even home cooks. But we have to be really cognizant of the fact that we could wipe out whatever it is we are going after unless we really are careful. I mean, you see people with shovels going in for wild leeks—that’s not sustainable. Frankly, when I see them in a local grocery store, I’m horrified. That, to me, is just not sustainable at all. But if we’re careful and respectful, we can do it really well.

 

Done properly, can it help define something that might be called “Canadian cuisine”?

Stewart: We have so much. That can give us a point of differentiation of our cuisine no matter where we are in Canada that no other nation can emulate. It’s ours!

 

How is local doing? Do we take it for granted?

Stewart: It depends on who you are talking to. Some people are very conscious of it. But at big grocery stores, there’s a lot of smoke and mirrors there. It’s coming, however, and we still need to push for that.

 

To learn more about Food Day Canada, visit fooddaycanada.ca.

To learn more about Flanagan's local food items, visit flanagan.ca/shop-local-food.

 

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Thornloe Cheese Company has been an anchor in the agricultural region of Temiskaming (land of lakes, rocks, trees and cheese) since 1940. Their mission is to produce cheese for a diverse, ethnic Canada while staying true to their heritage practices.

 

The only artisanal company in Canada with as wide a range of cheese products, Thornloe’s cheeses range from blues to bloomy rinds, cheddars to curd, Italian asiago to Tex-Mex shred. The Temiskaming region is the deepest rift valley in eastern Canada and lends itself to high-quality dairy, beef, and cash crop production.

 

Thornloe Cheese believes that being a truly great artisanal cheese company is founded on three principles:

  • Sourcing local ingredients
  • Employing made-by-hand methods
  • Paying tribute to your community and landscape

 

Their tribute shines in Thornloe’s Devil’s Rock blue cheese; the cheese mimics the popular tourist rock overlooking Lake Temiskaming. The cheese is hand-pressed into pyramids, let to age, then dipped in black wax to replicate the area’s Canadian Shield.

 

Every conscientious food producer, chef and home cook knows the end result of the dish will only be as good as the quality of the ingredients going into the recipe. At its source, the milk used at Thornloe is high quality because of a unique diet of barley, grass and silage. Many say the cheese tastes as fresh as the Northern air!

 

Thornloe Cheese Grass-Fed Products

What is Thornloe Grass Fed Cheese?

Farmer-owned Thornloe Cheese Inc., respected for its quality products for over 75 years, is the first in Canada to produce Dairy Farmers of Ontario verified Grass Fed cheeses. Thornloe will launch cheddar and mozzarella made from DFO Verified Grass Fed Milk produced in the Temiskaming Valley.

 

Where is Temiskaming Valley?

Passing through Muskoka, nearly 600Km North of Toronto, is an agricultural clay belt and tourist destination made popular because of its fresh air, rugged terrain, rolling pastures and crystal clear lakes surrounded by the wilds of the Boreal Forest.

 

Why choose Grass Fed cheese?

When produced with full fat milk from Grass Fed cows, cheese contains a surprising diversity of nutrients—not just protein and calcium as many people might assume. The nutritional characteristics of cheese are related to its composition, which depends on numerous factors, among which the animal diet is the most important.

 

Natural pasture and grass-based farming systems increase flavour and micronutrients that are beneficial to human health (CLA, Poly unsaturated fatty acids, omega-3, antioxidants, vitamins A and E, and Selenium) in milk and cheese. Grass Fed cheeses feature a health-promoting ratio of omega- 6 – omega-3 fat.

 

Grass Fed cheese is a truly unique food in terms of its broad range of nutrients.* (Martemucci, G and D’Alessandro, A.G., 2013)

 

Article provided by Thornloe Cheese Co. Learn more about Thornloe Cheese at thornloecheese.ca

 

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Bowl of crispy apple chips by Martin's Fruit Farm

 

Martin's Family Fruit Farm is a pillar in the Waterloo Region community, known for their homegrown, orchard fresh apple varieties and passion for the apple industry.

 

Martin's always had a keen imagination. It was only a matter of time before they came up with a new way to enjoy their world-famous apples: a pure and simple idea to offer apples disguised as chips. 

 

Flanagan's Partnership with Martin's

In October 2017, Flanagan Foodservice—along with our sister company Roseland Produce—embarked on a new partnership of joint procurement that saw Martin’s Family Fruit Farm become its exclusive apple supplier.

 

“We’re delighted to partner with Flanagan and Roseland and feel that more companies prioritizing local apples benefits not only our company but the entire apple industry, one where there are not enough apples grown to meet current demand. There are a lot of imported apples on shelves, particularly towards the end of the season and in the off-season,” says Peter Katona, Director of Sales and Marketing for Martin's.

 

Martin’s Farm's reach in Ontario is similarly broad: they pack for many Ontario growers in the [Georgian] Bay area, the Leamington area, and the north shore of Lake Erie, enabling them to draw from different climactic subsets, according to Katona. “We always have access to good apples.”

 

One Good Thing After Another

Now listed at Flanagan's, Martin's Crispy Apple Chips bring all the goodness of their orchard directly to your menu. Crunchy circles without the water and a choice of two flavours, you can now order two delicious flavours from the Flanagan warehouse: Original and Caramel Dream.

Martin's Apple Chips product packaging beside a bowl of apple chips

Martin's Apple Chips are a treat on their own, but even better as a crunchy complement to anything from a full entrée to a snappy app or a delicious dessert.

 

Available in 22 gram (both flavours) and 500 gram (Original flavour) package sizes, the chips contain no preservatives, are naturally gluten-free, and certified kosher. To make the chips wonderfully crispy, Martin's uses a special dehydration process that applies just enough heat to give their chips the most satisfying crunch while preserving its delicious apple flavour; they are never fried, baked, or freeze dried.

 

Though tasty on their own (we couldn't believe the chips were just apples, they're that good), Martin's has provided some inspiration for your menu to use all year round:

 

The New Dundee Duo

Apples and cheese are the ultimate flavour pairing. Add some crunchy, Original Apple Chips to your cheese board to complement the bold taste of sharp Cheddars and crumbly Blues.

 

Crispy apple chips with a variety of cheeses on a board

 

Conestoga Tapas

Pita chips are great, but flavourful hummus deserves more than just a pita chip to enjoy it. Try them with Original Apple Chips instead; the sweet crunchy chips and savoury hummus are a match made in tapas heaven.

 

Crispy apple chips with a hummus dip

 

The New Hamburg

It's really, really hard to improve a shredded pork sandwich. Martin's describes their "New Hamburg" as the "new and handier version of the roasted pig with an apple in its mouth." The sweet Original apple flavour is a delicious complement to the flavourful pork sandwich. (We're sensing a trend here.)

 

Crispy apple chips as a side to a pulled pork sandwich

 

A Doon Deal

Okay, though we love sweet and savoury, we just as equally love good ol' sweets. Offer Apple Chips—Original or Caramel Dream—with a creamy caramel dip for a shareable dessert that's sure to please the entire table.

 

Martin's promises this falls into the "once you have one you can't stop" category.

 

Crispy apple chips with a caramel dip

 

Sawmill Road Sundae

Hot and cold, creamy and crunchy, salty and sweet. Opposites will attract you to this any-time-of-day dessert that combines French vanilla ice cream drizzled with salted caramel and Caramel Dream Apple Chips.

 

Crispy apple chips with a vanilla sundae

 

Flanagan codes for Martin's Apple Chips:

  • Original 364738
  • Original (bulk) 364736
  • Caramel Dream 364740

 

Place an Order

 

Product information, images and copy provided by Martin's Family Fruit Farm. For more information on Martin's Apple Chips, click here or speak to your Flanagan sales representative.

 
Follow Martin's on social media for more apple info:

Twitter: @MartinsApples @Martins_Chips
Instagram: @MartinsApples
Facebook: @MartinsApples
YouTube: @MartinsApples

 

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Wow Factor Slice of Sangria Cake

Wow! Factor Desserts has been a valued supplier of Flanagan’s since 2006, and for more than ten years we’ve had the pleasure of showcasing their delicious desserts at our annual food shows.

 

These longtime customer favourites are just a few of their delicious and unique products:

 

Colossal Carrot Cake  (Flanagan code: 104187)
Cookies and Cream Cake  (Flanagan code: 104481)
Gluten-Free Turtle Cheesecake  (Flanagan code: 104088)
3” Vanilla Crème Brûlée  (Flanagan code: 107032)
 

Here are ten reasons we love Wow! Factor Desserts (and why you will, too):

 

1.  They use premium, high-quality ingredients

If you’ve already enjoyed one of Wow! Factor’s cakes, you know exactly what we’re talking about. Not only are Wow! Factor’s desserts creative and unique, they’re decadently made with real butter, cream cheese, whipping cream, as well as Halal and Kosher-certified gelatin.

 

The chocolate in Wow! Factor’s desserts is Barry Callebaut’s Finest Belgian Chocolate, which is made using the best sustainable cocoa beans of West Africa.
 

2. A selection of their products are gluten-free

Guests with Celiac disease or those watching their wheat intake are not denied Wow! Factor’s indulgent after-dinner treats.

 

Wow! Factor is part of the Gluten-Free Certification Program that is endorsed by the Canadian Celiac Association, and their line of flavourful gluten-free desserts include Strawberry Champagne Cheesecake and Chocolate Almond Torte.
 

3. Their desserts are innovative and original

Wow! Factor’s products absolutely live up to their namesake; Carrot Lava Cake, Warm Ginger Cake, and Cayenne Brownie are just some of their incredibly inventive desserts.

 

Wow Factor Individual Carrot Lava Cake Wow Factor Warm Ginger Cake Wow Factor Cayenne Brownie
Individual Carrot Lava Cake
Flanagan code: 107975
Warm Ginger Cake
Flanagan code: 107036
Cayenne Brownie
Flanagan code: 107976

 

Place an Order
 

4. Their seasonal and special occasion desserts are unique and fun

Each spring and fall, Wow! Factor releases a collection of seasonal desserts that set your business apart. This spring they’ve released three incredible new flavours: Sangria Cake, Reese Blondie Cake, and Pina Colada Pie.

 

 

Wow Factor Candy Cane Mousse Wow Factor Sangria Cake Wow Factor White Chocolate Gift Box
Candy Cane Mousse
Fall 2018
(Seasonal offer only)

Sangria Cake
Spring 2019

Flanagan code: 104169

White Chocolate Gift
Fall 2018
(Seasonal offer only)

 

Place an Order
 

5. They offer direct drop-ships

If you’ve ordered a Wow! Factor product that isn’t yet in the Flanagan warehouse, rest assured; Wow! Factor will personally deliver the product to you.
 

6. They have a free dessert menu program

Every six months, qualified customers* are eligible for 25 custom, full-colour dessert menus complete with mouth-watering photos of your exciting new desserts at no charge.

 

Visit Wow! Factor's website for more information on their Make a Menu program.
 

7. Their admirable community involvement with the Robin Hood Association

Wow Factor and Robin Hood Packing Team

A cherished part of Wow! Factor since 1992 is their practice of employing people from the Robin Hood Association, a local organization that provides assistance and job opportunities for people with disabilities. These employees hand-fold each and every box that their desserts are packaged in.

 

Though this process could become automated—and more cost-effective—Wow! Factor values the rewarding experience these jobs offer to the community.

(Photo courtesy of Wow! Factor Desserts)
 

8. They use sustainable packaging

In addition to being hand-folded by their Robin Hood team, every box used is made from FSC (Forest Stewardship Council) Certified Paper. That means that each box is made from 100% recycled content and is 100% recyclable.
 

9. They’re Canadian!

A Canadian company, Wow! Factor’s products are made in Sherwood Park, Alberta. Their factory outlet and warehouse is here in Toronto.
 

10. Their people are second-to-none

The Wow! Factor team goes above, beyond, and even further than that. Their excellent customer service is appreciated not only by our Flanagan team, but by every operator who has the pleasure of working with Jacqueline Pancho-Flowers and Rebecca Leonard, Wow! Factor’s Ontario sales representatives.

 

For more information about Wow! Factor Desserts, speak to your Territory Manager, call Customer Relations, or visit wowfactordesserts.com.

 

* To qualify for Wow! Factor Desserts’ free dessert menu program, you must currently purchase three Wow! Factor Desserts products as part of your dessert menu.

 

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