Foodstock VS. Mega Quarry
If all this talk of chefs being the new rock stars is true, then you better mark your calendars for Sunday, October 16, because like Woodstock before it, that day could see an event that people will talk about for decades.
Of course, if you feel strongly about the need to save the beautiful farmland of Melancthon Township from the Highland Companies and its plans to establish a 2,300 acre, 200-foot below water table quarry there, then you’re already planning on going.
Foodstock, the brainchild of renowned Singhampton chef Michael Stadtlander, could see as many as 20,000 people, if organizers are correct, wandering through a 35-acre bush on a farm south of Redickville, sampling the wood-fire fare of 100 different chefs and watching the likes of Sarah Harmer, Jim Cuddy, Ron Sexmith, Hayden and Cuff the Duke perform on a forest stage.
“As soon as I heard about this quarry I knew I had to do something about this,” said Stadtlander, who has a history of cooking outside in the woods at Eigensinn Farm, his home and five-and-a half star eating experience.
Right away, he knew his plan would involve his fellow members of the Canadian Chef’s Congress. “We are concerned about where the food comes from, it’s in our genetic makeup,” he said. “After all, we are the people who stand between the diners and the suppliers, the foragers and the fishermen. In a way, chefs are the green warriors of today’s society.”
If that indeed is true, then an event of this scale just might prove it. Teaming up with NDACT and its Stop the Quarry troops, who will provide the volunteer labour needed to pull Foodstock off (although more are still necessary – those interested can email davidwaters@remax.net), the chefs are set to put on a show.
While the event will actually happen on three farms on County Road 124, with the woodlot on Lennox property and parking on both Vander Zaag and Armstrong property. All three farmers turned down offers when Highland was buying up land in the area.
As for crowd control, Stadtlander promised that order would be priority number one, and that people from the Creemore area who wish to come should just drive up and follow instructions on parking (the event runs from 11 am to 5 pm.) Buses will be travelling from Toronto, Hamilton and Guelph.
Once in the woodlot, paths will take people to about 100 food stations, featuring local chefs (including Michel Masselin from Chez Michel) as well as chefs from Toronto (including Jamie Kennedy from Jamie Kennedy Kitchens, Anthony Walsh from Canoe and Brad Long from Café Belong). Food is being donated from local farms, both organic and traditional.
“It will be delightful,” said Stadtlander. “But it’s not just a ticket to eat glorious food, we are also raising money to fight this quarry.”
Entrance to Foodstock is by donation, with a suggested minimum of $10. BYO plates and cutlery.
