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Chef Jono's Blog

This technique is something I try to teach as many people as I can.
If feels awkward at first but is the safest and fastest way to cut.
Many TV chefs do not do this, and that makes me cringe when I watch !
The link is originally from the Dr. Mercola website, a very valuable link about nutrition and natural food issues you should check out.
Subscribe to his newsletter and very interesting news flashes arrive in you e-mail box every day.

Saturday, February 9 | 11:00 am – 1:00 pm

There’s nothing like the taste of premium meat prepared to absolute perfection! Freelance Chef Jonathan (Jono) McDonough always has helpful advice as he prepares food that is delicious, nutritious and easy to prepare. Learn the secrets of buying and preparing great cuts of beef for different cooking styles, meat-related terminology, and sample Marinated beef Carpaccio, slow-braised short ribs with Armagnac, apples and celeriac, and succulent aged Ribeye steak with Cabernet au jus. Dessert will also be served - it’s meat-free, but delicious!


Saturday, March 1 | 11:00 am – 1:00 pm

Learn how to flavour and season your foods the way professionals do with Chef Jonathon McDonough in a class that’s a must for all food enthusiasts. Properly executed, flavour is built up in balanced layers making a delicate and educated hand with herbs and spices is important. Register for this class as our chef provides an encyclopaedia of knowledge on the history, uses and applications of some of the most valuable spices, like saffron and grains of paradise, as well as how to use everyday herbs like basil, parsley and tarragon for maximum effect. Learn how to create sauces such as Béarnaise with tarragon, and dishes such as Paella with saffron, and more.

Saturday, February 9 | 11:00 am – 1:00 pm

There’s nothing like the taste of premium meat prepared to absolute perfection! Freelance Chef Jonathan (Jono) McDonough always has helpful advice as he prepares food that is delicious, nutritious and easy to prepare. Learn the secrets of buying and preparing great cuts of beef for different cooking styles, meat-related terminology, and sample Marinated beef Carpaccio, slow-braised short ribs with Armagnac, apples and celeriac, and succulent aged Ribeye steak with Cabernet au jus. Dessert will also be served - it’s meat-free, but delicious!

Saturday, March 1 | 11:00 am – 1:00 pm

Learn how to flavour and season your foods the way professionals do with Chef Jonathon McDonough in a class that’s a must for all food enthusiasts. Properly executed, flavour is built up in balanced layers making a delicate and educated hand with herbs and spices is important. Register for this class as our chef provides an encyclopaedia of knowledge on the history, uses and applications of some of the most valuable spices, like saffron and grains of paradise, as well as how to use everyday herbs like basil, parsley and tarragon for maximum effect. Learn how to create sauces such as Béarnaise with tarragon, and dishes such as Paella with saffron, and more.

As for Saturday night it was absolutely a wonderful experience for all. Thank you for all your efforts and kindnesses in explaining the “how to” part - I can’t wait to try out some of the appetizers. My sons were thrilled that we enjoyed it so much and have asked for your card. They already have ideas of who to buy for direct from Chef Jono. By the way - I had an idea with the endive/cream cheese appetizer plate. At Christmas I am going to place the leaves on a large platter to form a Christmas tree and put the pretzel appetizers down a central line to form the trunk line. I was not sure if you would be interested in trying this or if you had done this in the past but thought what the heck pass it on. We look forward to having you back.

Best wishes for continuing success not only in your personal chef business but also to you and your wife in your doggie rescue mission.


Ever wondered how you rank with the rest of the world in the amount of money you spend on food in a week? I got this email and it has some great pictures along with the amount of cash each family spends in feeding themselves for a week all around the world.

Guess how much money refugees from Darfur spend in a week at Briedjing Camp for food?

Update: The book from which these pictures have been taken is this one.

From the book Hungry Planet: What the World Eats by Peter Menzel and Faith D’Aluisio

1. Germany - $500 a week for food

2. North Carolina, USA - $341.98 a week for food

3. Japan - $317.25 a week for food

4. Italy - $260 a week for food

5. Great Britain - $253 a week for food - I wonder if the dog on the table is part of the diet?

6. Kuwait - $221.45 a week for food

7. Mexico - $189.09 a week for food

8. California, USA - $160 a week for food - Apparently it’s cheaper to eat on the West Coast of the U.S.A than the East Coast. See North Carolina above.

9. Beijing, China - $155.06 a week for food

10. Poland - $151 a week for food

11. Egypt - $68.53 a week for food

12. Mongolia - $40 a week for food

13. Ecuador - $31.55 a week for food

14. Bhutan - $5 a week for food

15. Breidjing Camp - $1.23 a week for food!!! {Sudanese refugees in Chad}

You can also view the photoset here on Flickr.

Here is some of the planned info for Friday Oct 12 appearance on CHML900 Talk show idol.
Links and book titles are towards the bottom of the post…..

Hi there and welcome to the chefjono segment of the Talk Show Idol.
I am a personal chef and caterer and travel all over the province performing gourmet meals from scratch in the client’s home.
I was a restaurant chef for 25 years in all the expensive restaurants in Toronto and a co-founder of Shasha Bread Co., an organic bakery in Etobicoke. As well I have taught at Liaison Culinary College and do the LCBO cooking series in stores in Burlington and other locations. Now I am a personal chef and caterer and travel all over the province performing gourmet meals from scratch in the client’s home. For lots of info on catering and what a personal chef does you can visit my website at

All of this cooking in people’s homes brings me in contact with real people, eating real food and I get to poke about their cupboards and fridges.
What I want to talk to you about today is the direction our food and eating habits are going, and especially what sort of world our children will encounter as they grow and learn to feed themselves.
Lets call it, “ Honest Food, let’s get Real!”

In just a moment we’ll have a chat with Pam Killeen an author and educator who is working with the Durham School Board on a new approach to school lunches.
Now I suspect this radio show audience has a lot of men with flexible schedules who have taken over in the kitchen and very much enjoy doing all the cooking.
You wouldn’t believe the number of young women who tell me, “Oh I don’t do any of the cooking at all”.
Why are so many people absolutely lost in the kitchen?
Back in the Trudeau years, the feminist influenced moms urged their daughters to be Doctors and Lawyers and deliberately didn’t teach any cooking lessons.
Many of those girls have grown up and now have no cooking skills at all to pass on to their own daughters.
I have gone into wealthy homes to do dinner parties and have seen brand new ovens never used once.
And I have also searched for olive oil or butter and found only margarine or Pam spray.
One memorable kitchen of single woman had only cup a soup and yogurt pops.
No salt, not a decent pot or knife or anything to work with. (You can guess that I take a well stocked kit with everything I might need!)

So at the same time that we have the Food TV network broadcasting what some call “Food Porn”, magazines with beautiful pictures of glorious food dishes, and more kids are joining cooking schools than ever before, we are all, as a group, cooking less.
The scary part is that convenience foods have filled a void and taken over to such a large extent that millions of families don’t even know what real food is any more. Let me just make it clear that I am not looking at this from a snob foodie perspective, but from someone who is seriously concerned that there is a great deal at stake, no less than the future of mankind’s food supply and all of our overall health as a human race.

So before I continue proselytizing on this important subject…

Here are the warning signs of what losing touch with honest food has done to us.

-An epidemic of obesity among children, not to mention their baby-boomer parents.
-Allergies, have you ever heard of anyone older than 50 with a peanut allergy?
-A seven fold increase in Autism in the last twenty years
-Attention Deficit Syndrome and with it a proliferation of psycho-therapeutic drugs especially among very young boys
-diabetes and even the beginnings of heart disease among elementary school children

What is going on here?
The coincidental rise of so many health problems has a pattern that goes back to the early 1900’s but especially to the last 20 years or so.
What changes have taken place in our food supply that time?

Probably most importantly is the overwhelming introduction of high fructose corn syrup, almost completely replacing cane sugar and beet sugar. This came about because of a change in government corn subsidies leading to the use of exclusively GMO corn. The use of high fructose corn syrup in cola, is the number one best selling food substance in North America. In Michael Pollan‘s book, “the Omnivore’s Dilemma”, he explains how the corn plant is processed 100% at the factory, into the following food additives > citric and lactic acid, glucose, fructose, and malto-dextrin, ethanol, sorbitol, mannitol, xanthan gum; modified starches, dextrin and MSG.
A similar conversion happens with soy beans, which is very popular to grow on the Great Plains of North America because it doesn’t need as much rainfall as wheat or vegetables and is the rotational plant partner to corn, completing the cycle.

Another historical change is our consumption of vegetable oil, from zero to many litres per person per year, most of it in the form of french fries, potato chips an the highly damaging trans-fat deep fry coatings. If you were to go back one hundred years and look in kitchen cupboard, the only place to find oil would be under the sink, the bacon fat or tallow, drained and reserved. Other than butter, fresh cream or, over the Mediterranean countries, goose fat and olive oil, there was no such things as vegetable oil. It was invented as a consumer item to get rid of the waste product of corn and soybean industrial processing.

As well we have the huge increase of sugar free chemicals, much of it by children, and all of it highly processed and damaging chemicals.

The main reason for this food revolution is profit. When you can take a commodity with a low sale price point, like a large bag of rice for instance, and instead of selling for $9.00 a bag, turn it into heavily flavored single servings that sells for $3.99 a portion, processed and marketed as a Value Added Product. Now there is a fortune to be made.
And now we are seeing the marketing of a new category of “fat reduced” or diet foods, often treating a commodity and making it less healthy in the process.
Repeat this process with milk, (why do we need to believe that homo milk, which is already 96.5 % fat free, when processed and then sold as 2% milk or skim milk are healthier alternatives?)
An example is the flour used for white bread and breakfast cereals, where the very nutritional wheat germ and bran are first removed, then replaced with “fortified vitamins”. In this case, 4 cents of worth of commodity corn is transformed into four dollars worth of processed food.

I am going to talk today with Pam Killeen who has been in touch with the London School Board, consulting with them about a “Healthy Initiatives” program, that is looking at replacing many of the saturated fats in cafeterias with low fat alternatives.
What she is alarmed about is that the same companies that have been effectively operating a “near-monopoly” with our food supply while engaging in “child profiteering” in the food lunch market.
Wouldn’t you assume that school cafeterias which are supervised by teachers who take an oath to protect our children, would run on a non-profit basis and provide healthy meals?
In fact the opposite seems to be true.

So last Thanksgiving weekend, I take it wasn’t a Tofu Turkey for you?

Pam, why is a low fat diet actually dangerous to children?

Where did soy protein and TVP come from anyway?
Weren’t you a vegetarian for quite a while?

Can a vegan diet be a dumb idea for kids?

What is the current regulations regarding food lunches, aren’t they legislated?

What’s to stop individual schools from contracting health food caterers?

How about diets like Atkins or South Beach. ?

What the heck is ?

And the

Who promotes these?

Hi Jonathan:
For my intro, you could say, Pam Killeen co-author of the NY Times bestselling book, The Great Bird Flu Hoax. Her interest in nutrition stems from having been sick with chronic fatigue, fibromyalgia, environmental illness and multiple chemical sensitivities. (If you want to say that I’ve also been diagnosed with ADD, that’s fine too). During her recovery she experimented with several different diets, including a vegan diet. She now calls herself a recovering vegan and has come to her senses surrounding food by returning to traditional whole foods (including wholesome meat and dairy products).

Be sure to listen to the CJBK interview I sent earlier and read the newspaper article as well (both on the recent school food talk I gave to the school board).

You may be interested in these two clips:
1) Garth Riley interviews Professor Joe Cummins, Institute of Science in Society ( and Pam Killeen, co-author of The Great Bird Flu Hoax, about the disappearance of the honey bees. Production of CHEX TV, Oshawa, Ontario and Downloaded July 22, 2007. Air date June 19, 2007:

2) Garth Riley interviews Pam Killeen, co-author of the New York Times bestselling book, The Great Bird Flu Hoax, about the importance of choosing locally grown food. Production of CHEX TV, Oshawa, Ontario…

Exposing Fake Foods, January 4, 2007
By Pamela Killeen “Investigative Reporter, Co-au… (Canada) - See all my reviews

As a former vegan, I commend Dr. Kaayla Daniel for exposing the dark side of the commercial soy industry.
Over the ten year span where I was a strict vegetarian (no animal protein), I had no idea that one could suffer health problems from eating unfermented, commercial soy.
During this time, I completely lost touch with the foods that were traditional to my ancestry (meat, eggs, dairy). My health certainly suffered for it.
Thanks to Dr. Daniel’s book, The Whole Soy Story, I can now warn other vegans about the problems associated with soy.

With so much commercial pressure in today’s world, it is difficult to find science that is based upon integrity. Dr. Daniel is a very distinguished scientist who is has done a thorough and professional job explaining the dirty secrets of the commercial soy industry. Her book is an exceptional achievement that deserves a great deal of praise from the media, scientific community, food industry and consumers.

In a sense, The Whole Soy Story takes off where the movie, Soylent Green, left off (many consider this futuristic movie a warning about the problems associated with “fake” foods). Remember the scenes in the movie where crowds of people line up to get their synthetic food bars? In Soylent Green, fake foods take over real, nutrient-dense traditional foods such as meat, dairy and eggs. After reading Dr. Daniel’s book, The Whole Soy Story, the reader will gain a better understanding as to why soy is being touted as a new superfood (and why the movie, Soylent Green, is so prophetic) - since soy is so cheap to produce, food companies can make better profits. In other words, the soy industry is more concerned about making money than it is about feeding the world a genuinely healthy food.

My hat goes off to Dr. Daniel for blowing the whistle on the commercial soy industry. If you have any friends or loved ones who are eating unfermented, commercial soy products, this book is a must-read!


There are positive signs are that children are spontaneously coming alive to real food.

The two arguments I get from adults about revamping kids food, is, number one; that it’s too expensive for the schools to be practical and number two; the kids won’t like it.
Which is nonsense, the evidence is that there are plenty of ethnic and natural restaurants at get by using quality foods, and besides when we are talking about life supporting food, brain food for you and you family, here is a little jono-ism for you…..BUY LESS….PAY MORE….
The reason a lot of kids don’t like vegetables is that they probably have never had them cooked properly. How many of you out there had overcooked bland green beans or carrots forced on you?
Chefs actually embrace vegetables, as they are a way to brighten up plate with colour and texture. As an example an orange and honey glaze for carrots with a pinch of cumin, or some garlic sautéed almonds for the green beans are two classic ways “chef “ ways to embellish those two standards .

And as far as the second objection which is that kids are too picky and difficult so its easy to give in to convenience foods, Yes I certainly know how picky kids, teens and adults can be but..


Part of the problem is that there is no one simple solution. The lazy way is to let the food service giants, which so far have done us a dis-service, go ahead and formulate a so called low fat fix.
The worst things is to buy into “Food Fadism” like low-cal, low-fat, high-fibre, Atkins, South Beach.
It isn’t about everyone eating low fat or sugar free, it’s about eating better food in general, fresh vegetables, hormone anti-biotic meat and dairy, and a nice wonderful variety more often.
What we need is a common sense revolution, often the knowledge is there but we look for the easy way out. Try cooking with your kids, it may even turn out to be fun.

Get real and eat honest food!

If you might be thinking I don’t have kids, so the school meals doesn’t affect me, just remember that we are all subsidizing this cheap and dangerous food with added health costs for all the young people who grow up into un-healthy adults and overburden the already strained health care system. The baby boom population will be adding a lot of pressure as is, we really don’t need to add a generation of sick people, who for the first time are expected to live shorter lives than their parents. of sick people on top of that.

Even if you are a person who knows what quality and natural food is, doesn’t eat a lot of junk food and doesn’t go to fast food restaurants, you are most certainly going to be exposed to some fake dishonest food along the way.

Where could that happen to you?
Been to a wedding, Christmas party or bar-mitvah lately?
Well you will eventually and I guess that some of these affairs might fit into the category of the rubber chicken circuit, or cocktail party math dilemma.
On my website, if you click on the link, Catering Exposé: Chef Jono takes you behind the swinging doors
you will find an article spelling the purely mathamatical reason, why that even when paying top dollar, you will often get mediocre food at large events.
My approach?
Cook everything from scratch, with a team of other personal chefs at action stations.
Honest Food.
I am not the only caterer who does so, but I may be one of the only ones who do a dinner party and teach a course at the same time!

google search and sous vide and flickr

Small Pleasures and Little Annoyances from April 24 2006
By Frank Bruni
Tags: Chefs, Entrees

Why is what’s served at Weddings so wretched?
By Regina Schrambling

Dr. Daniel’s book, the Whole Soy Story

Fast Food Nation, Eric Schlosser

Heat, Bill Buford

The Omnivore’s Dilemman, Michael Pollan

F.D.A. Issues Alert on Chinese Seafood

By ANDREW MARTIN Published: June 29, 2007
The Food and Drug Administration today issued an alert challenging imports of five major types of farm-raised seafood from China, including shrimp and catfish, because testing found recurrent contamination from carcinogens and antibiotics.
The alert means that the fish will be allowed for sale in the United States only if testing proves that it is free of those substances.
While the federal agency stopped short of an outright ban, the alert is nonetheless hugely significant because China is a major source of imported seafood in the United States, accounting for 21 percent of total imports.
The United States imports 81 percent of the seafood that is consumed here.
"There's been a continued pattern of violation with no signs of abatement," said David Acheson, the F.D.A.'s assistant commissioner for food safety. He insisted that there was no imminent danger to human health, but that prolonged consumption could cause health problems.
The other varieties affected by the ban are eel, basa, which is related to catfish, and dace, which is related to carp.
The seafood alert is the latest and perhaps broadest indictment yet against Chinese products, which have come under increasing scrutiny in recent months after pet food, toothpaste, toy trains and tires have been found to be contaminated or defective in some way.
China is the world's leading producer of farm-raised fish. Its shipments to the United States were valued at $1.9 billion in 2006, a 193 percent increase from 2001, according to the Department of Agriculture. The biggest American imports from China are shrimp, tilapia, scallops, cod and pollock, federal statistics show.
The move by the F.D.A. comes after several Southern states have already blocked the sale of Chinese seafood contaminants. Now, Chinese catfish can be sold only if it passes testing that proves it has no contaminants.
The state of Alabama announced its ban after testing found 14 of 20 samples contained fluoroquinolones, a type of antibiotic banned by the F.D.A. Mississippi officials found that 18 of 26 samples of Chinese catfish were contaminated with fluoroquinolones.
"We are saying all Chinese seafood that comes in here has to be tested prior to sale," said Bob Odom, Louisiana's agriculture and forestry commissioner. "The simple reason for that is we found a lot of it that is contaminated."
The problems with Chinese seafood are evident in a database of products that the FDA stops at the border. In May, for instance, the F.D.A. turned away 165 shipments from China, 49 of which were seafood.
Monkfish was rejected for being filthy. Frozen catfish nuggets were turned away because they contained veterinary drugs. Tilapia fillets were contaminated with salmonella.
The problems were even worse in April, when 257 shipments from China were rejected, including 68 of seafood. Frozen eel contained pesticides, frozen channel catfish had salmonella and frozen yellowfin steaks were filthy, the records show.
In a report on the F.D.A.'s oversight released in May, Food and Water Watch, a Washington-based nonprofit organization, found that more than 60 percent of the seafood that was rejected at the border by the F.D.A. came from China.
The report also found that the percentage of seafood shipments that were pulled out for laboratory analysis declined in recent years, from .88 percent in 2003 to .59 percent in 2006, the report found. Over all, about 2 percent of seafood import shipments between 2003 and 2006 received either a sensory examination for color and smell or a more detailed laboratory analysis.
Of the seafood that was refused at the border, filth was the top reason and salmonella was second, with shrimp accounting for about half of those, the report found.
Of the shipments rejected for veterinary drug residues in 2006, 63 percent were from China, the report found. Vietnam had the second most rejections for veterinary drug residue, 11 percent.
The Government Accountability Office has also criticized the F.D.A.'s oversight of seafood imports. In a 2004 report, the G.A.O. determined that the seafood inspection program had improved from 2001, when the agency concluded that the seafood inspection program did not sufficiently protect consumers.
But the G.A.O. also found that the F.D.A. still had considerable room for improvement.

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July Collection

For the most part, goats and sheep do not give milk year round.

Their milk dries up in the late fall, they have kids in the early spring and finally they they eat the sweet spring grasses.

At that time, the cheese makers get to work and a few months later we get to enjoy the rich, sweet cheeses from spring and summer milk!

Our July box is the goat and sheep collection, taking full advantage of the season’s milk.

Some think that the heat turns our minds away from cheese, but nothing could be further from my mind.

To me, a picnic with crusty baguette and cheese is a part of the very essence of summer.&nbs p; And these light seasonal cheese are just the ticket to pair with summer faire.

Pan fry the Halomi and serve it right away with a cold salad.

Serve up the Mahon, Alma


petit poitou

with the seasons ripest fruits at the end of a meal.

Entertain friends on the porch with a chilled gewurtztraminer and cherries and the delicate balance of Bleugris.

Be sure to take a look at our add-on cheeses featuring our usual selection of top notch pantry basics and a zippy little number from Italy, Tuma dla Paja.

Tuma is from Lombardy and is a soft ripened, bloomy rind cheese.

10 years ago it won the best cheese award at the Fancy Food show in New York (which in the food world, means practically the universe).

It is a dynamite cheese, beautifully presented and perfect to give as a summer host gift.

(see picture above)

Stay tuned for more great summer cheese selections in


If you are in Canada, but ou! t of town for the summer, we will still be happy to ship to you.

If you know like minded people interested in cheese, please pass this email along to them.

Shipping will be on Wednesday,

July 11th or 18th.

The Cheeses

  • Bleu Gris,

    New Brunswick

    raw cow/goat milk torta of Geai Bleu blue cheese

    and Bouq Emissaire aged goat cheese, pretty and wonderful!

  • Mahon - Firm, raw sheep milk, Spanish cheese
  • Petit Poitou

    - Raw goat milk, soft ripened, bloomy rind cheese from Quebec.

  • Halomi - Ontario sheep milk cheese with mint, served pan fried, by itself or with salad.
  • Alma - Quebec, raw goat milk, semi-soft washed rind cheese

Click here to order now.

Please let us know if we can assist you wit h your ordering.

We look forward to serving you fine cheese!


Andy Shay
(cell) 647-274-5629

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Saturday, July 7 | 11:00 - 1:00 pm (Saturday Morning Class)
July 31 7-9pm

LCBO MAPLE (Major-Mackenzie & Jane)

Chic and Simple Garden party
Learn how to throw an easy but elegant summer garden party. Chef Jonathan McDonough (Chef Jono) returns to LCBO Millcroft Centre to instruct you in the preparation of three basic types of salads and dressings:

Baby greens with VQA vinaigrette,
Homemade creamy Parmesan dressing with romaine lettuce,
and an example of a delicious and crowd pleasing compound salad.

The evening doesn't end there as you learn the dos and don'ts of grilling meat with
rubs and marinades, and a five-minute au jus sauce.

To end this fun and informative evening, you will be treated to a decadent dessert incorporating the marriage of fruit and cheese with …Grilled peaches filled with mascarpone.


Monday, June 18, 2007 - 08:00

Local News - The annual open house for the supporters of raw milk held

at the farm of Michael Schmidt took on a new dimension this year as

Schmidt faces an uphill battle to legalize the sale of unpasteurized

milk products.

As well as getting a first-hand look at the farming operation Saturday,

cow shareholders met their stock and heard a number of speakers on

topics ranging from the fight to legalize the selling of raw milk to

supporting local food production.

Selling raw milk is illegal in Ontario but Schmidt and about 170

“investors” are taking advantage of a loophole in the Milk Act that

allows farmers to drink raw milk from their own cows. Investors can buy

a share of one of Schmidt’s cows, making them part owners. They claim

they are entitled to drink that milk legally. The concept has yet to be

tested in court.

Schmidt spoke of the challenges he and his supporters face in legalizing

raw milk.

Pam Killeen, co-author the “Great Bird Flu Hoax”, claims there’s a

connection between the incidence of chronic and degenerative disease and

consumption of processed foods.

“Let’s reduce the processed food and replace it with traditional foods

that help enhance our immune system - foods such as yogurt, kefir, raw

milk and raw dairy products that are coming from grass-fed cows,” said


She said milk from pasture-fed cows is healthier and more resistant to

pathogens than milk from cows confined to barns and fed on grain and

corn. She is calling for more research to show the health benefits of

raw milk products.

“We’re not playing on a level playing field. If there could be some

funding to show the health benefits of raw milk, I think it would help

validate it and stop the fears within society,” Killeen said.

Judith McGill of Richmond Hill is a 12-year owner of one of the Schmidt

cows. She heads up the Food Rights Alliance, a coalition that promotes

close connections with local food producers.

“I need to look eye to eye every week with Michael (Schmidt) when I pick

up my food,” said McGill, adding she thinks the legal battle Schmidt and

his followers are involved in is less about the safety of raw milk and

more about the constitutional challenge for the right of consumers to

choose the kind of food they can purchase.

“It’s an act of civil disobedience, a push for choice,” McGill said.

Shane Jolley, Green Party candidate for Bruce-Grey-Owen Sound in the

upcoming provincial election, spoke of the benefits of local food

production as a way of ensuring food security and a boost the local economy.

“What we really need is to bring our economy back to a human scale,”

said Jolley, who sees local food production as a way of standing up to

multinational corporations.

He’s predicting rising energy costs and climate changes will drive

customers back to relying on local food production.

As part of the tour, visitors were taken to the milk house where some of

the milk is stored in a temperature controlled tank and the rest is made

into cheese, butter, yogurt, curdled milk and a European cottage cheese

called quark.

Schmidt passed out glasses of cold raw milk flavoured with fresh


Johanna Hartgerink of Peterborough said she and some of her friends who

were visiting the farm would drive to Durham once a month to buy

unpasteurized dairy products.

“We believe in the health value of raw milk and in supporting a local

farmer who is doing really good work and in supporting his cause,” said


Schmidt launched a 40-metre wind turbine Friday as the main power source

for his farm. The $200,000 turbine is capable of producing 80 kilowatts

of electricity, enough to supply a half-dozen homes. The customary

magnum of champagne used to christen ships and other large objects was

replaced with a litre of raw milk that was shattered against the turbine

tower by Bruce-Grey-Owen Sound MPP Bill Murdoch. Schmidt’s legal team,

headed by Clayton Ruby, will meet with the Crown attorney in an Owen

Sound court this morning for a pre-trial hearing in judge’s chambers .

Schmidt said he hopes a date for a trial will soon be set.

Schmidt faces a number of charges laid by the Ministry of Natural

Resources following a raid on his farm Nov. 21, 2006 including operating

a milk processing plant without a licence and carrying on the business

of milk production without a licence between Aug. 17 and Nov. 21, 2006.

He’s also been charged with the sale of unpasteurized milk and cheese on

Oct. 20 and 27, 2006. In addition, public health officials charged him

with failing to obey an order issued Feb. 17, 1994 to refrain from

storing or displaying raw milk products as well as breaching that order

Oct. 20, 27 and Nov. 21, 2006.

Earlier this year Schmidt was served with an order to stop distributing

raw milk products in York Region. He continues a weekly run from the

farm near Durham to a church parking lot in North York . Because of the

continued violation of the order, Schmidt could also face contempt of

court charges.

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