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Explore B.C.’s Indigenous cuisine through this APTN series

Enjoy a colourful feast of interviews with Elders, gardeners and historians on a journey through B.C. First Nation communities A documentary TV series which explores Indigenous cuisine and culture across British Columbia is set to launch its third season this month. The new season of the culturally rich show, Quest OutWest Wild Food, will air […]

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Enjoy a colourful feast of interviews with Elders, gardeners and historians on a journey through B.C. First Nation communities

A documentary TV series which explores Indigenous cuisine and culture across British Columbia is set to launch its third season this month.

The new season of the culturally rich show, Quest OutWest Wild Food, will air on the Aboriginal Peoples Television Network on Feb. 11.

From the forests of Vancouver Island to the shores of the Okanagan, viewers are invited to follow host and producer Tracey Kim Bonneau as she stops to meet old friends and new, prepare tasty meals and share traditional knowledge.

Bonneau, who is Syilx/Okanagan Nation and lives in Penticton, said her passion to create and develop the documentary series had always been about “encapsulating a stunning cinematic journey of my people’s delectable Indigenous food traditions.”

“The series features my people’s beauty and resilience, rediscovery, and the celebration and the comeback of wild food in our homes,” she explained.

“For over half a century, Syilx customary food tradition practices were diminished, due to enforced colonial laws that outlawed food ceremonies, in Canada until 1951. These laws permanently damaged our customary dietary needs. Syilx people were denied access to our wild food gardens and traditional hunting grounds.”

She said things were now changing, and we were in a “very special time in history.”

“The cuisine prepared is shared by my guests’ accounts of foodie history,” said Bonneau. Stories of renewal, new health and traditions now being practised. Our Syilx traditions of respect and reciprocity is the core of my approach to engage the audience.”

What to expect from Quest OutWest Wild Food Season 3

After two successful seasons, there was still so much more to share that Bonneau couldn’t help but embark on a new season.

“In the spirit of reconciliation, I wanted to continue the journey to share the tremendous amount of good work being accomplished between Indigenous peoples and settlers, regarding our love and protection of wild and organic food systems,” she said.

“That was the topic of exploration with guests in Season 3.”

Viewers can expect to enjoy a colourful feast of interviews with elders, gardeners and historians located in the Okanagan and Secwepemc unceded territories of B.C.  

“Stories range from the meeting of a chef and elder at the Quaaout Lodge in Chase, B.C., to an exquisite tour and organic meal at the Okanagan Lavender and Herb Farm in Kelowna, B.C.,” said Bonneau.

Over the seasons, Bonneau has written and produced more than 39 episodes and said while it takes an incredible number of exhausting hours to produce a series with an extremely limited budget, it was always worth it in the end.

“For me it’s about those magical moments when I complete an interview, pick-up shoot and then later view a rough cut … then cry quietly, realizing all the hard work to make this dream come true is …. truly happening,” she said.

“Of course, it’s the incredibly delicious food that I love to prepare and the meaningful conversations around the fire that inspire me to want to do this forever.”

For Bonneau, the production crew is more like a family and at the end of a season she always has “a feeling of sadness” in her heart.

“I always wonder if I will be so fortunate to do this again,” she said.

The documentary series has previously been recognized for its original rich culture. Bonneau garnered four Leo Award nominations for the show in the Motion Picture Arts & Sciences Foundation of British Columbia’s annual awards program.

Watch episodes of Quest OutWest Wild Food on APTN.

Elisia Seeber is the North Shore News’ Indigenous and civic affairs reporter. This reporting beat is made possible by the Local Journalism Initiative.

Food Traditional

Tsutomu Foods Co.,Ltd. Launches SoyNyack, Gluten-free Konjac Noodles containing Soybeans in the United States

Tsutomu Foods Co.,Ltd. introduces one of its products, SoyNyack Gluten-free Konjac Noodles containing Soybeans to the United States with effect from January 1st, 2021. The Japanese company has decided to enter the US market with its 100% delicious, Japanese product for easy access to consumers. As a food company with remarkable food industry experience in […]

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Tsutomu Foods Co.,Ltd. introduces one of its products, SoyNyack Gluten-free Konjac Noodles containing Soybeans to the United States with effect from January 1st, 2021. The Japanese company has decided to enter the US market with its 100% delicious, Japanese product for easy access to consumers.

As a food company with remarkable food industry experience in the Japanese landscape, Tsutomu produces healthy food that is delicious and healthy.  Since its establishment in 1994, the company has been manufacturing and distributing different products within Japan and other Asia countries, including classic Konjac strings, konjac cake, and balls.

The Japanese food company launches SoyNyack, a Soybean Konjac Noodles with sesame dressing in the United States of America for consumers to enjoy. The delicious product is low in calories and it targets consumers who are very conscious of what they eat. Hence, the product is great for consumers who are seeking weight-loss as well as vegans and vegetarians.

The product was carefully produced through the traditional method in Gunma Prefecture, which serves as the production area of Konjac. The Soybean Konjac Noodles are easy to cook, delicious and healthy for all range of consumers. Consumers can immediately eat it after rinsing. It is that easy!

SoyNyack is white flat noodles that are completely made from soybean flour and konjac flour. The product can be prepared in different ways as the consumers please either with sauce or not with it still retaining its chewy texture. SoyNyack is a healthy product that is gluten-free, low in calories, low in carbs, and rich in dietary fiber. The noodles alone are only about 17Kcal.

Tsutomu Foods Co.,Ltd. manufactured this product in a sustainable way so that it is edible by health-conscious consumers. The SoyNyack noodles are made up of proteins from Soybeans as well as other nutrients from Konjac. The product has a smooth ride down the throats retaining its chewy texture after it is well prepared.

 

It is a healthy product that can easily be prepared by anyone and everyone. It can be cooked with consumers’ favorite vegetables and ingredients once the attached dressing is poured. Also, it can be cooked by pouring instant pasta sauce to make Udon or pasta.

Amazon Link: https://www.amazon.com/gp/product/B08P2JZTG2

About Tsutomu Foods Co., Ltd.

Our company has been sincerely working on konjac production for a quarter of a century in Gunma Prefecture, which is known as a production area of konjac. Konjac is very common as a popular health food at Japanese dinner tables, but it is little known in other countries except for some parts of Asia. Now that Japanese food is in the spotlight overseas, we consider it our mission to convey the wonderfulness and deliciousness of konjac to everyone around the world, and we are making efforts in product development every day.

We manufacture and sell many original products that are not available in other companies, as well as the classic konjac strings, konjac cake, and konjac balls. We also handle school lunches and other business needs, working on many OEM products requested by companies and trading firms as well. We seriously take the needs and requests of our customers to manufacture and sell products that can only be realized by our company.

Company Profile

Company name: Tsutomu Foods Co.,Ltd.

Location: 138-1, Nogami, Tomioka City, Gunma Prefecture

Representative: President and CEO Tsutomu Tsuchiya

Founded on: February 14th, 1994

URL: https://www.tsutomu-foods.co.jp/ and http://www.tsutomu-foods.co.jp/en/

Business Description: Sales and production of various konjac items from regular products to original products

For inquiries from customers and the press regarding this release, please contact:

Global brand Inc. / JAPAN

+81-80-9644-4222

Website: http://globalbrand.co.jp/usa/

Facebook: https://web.facebook.com/Global-Brand-102715218383091?_rdc=1&_rdr

Instagram: https://instagram.com/global.brand_

Media Contact
Company Name: Global Brand, Inc.
Contact Person: Takahiro Yamada
Email: Send Email
Phone: +81-(0)52-686-2095
City: Tomioka City
Country: Japan
Website: http://globalbrand.co.jp/usa/

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City of EBR, Dollar General praised for bringing healthy food options to local communities

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GOODLETTSVILLE, Tennessee — During the second week of February, the U.S. Conference of Mayors highlighted the partnership between the City of Baton Rouge and the Dollar General as a positive example of how to increase fresh produce and access to healthier food in low-income communities.

The 2020 Best Practices Report, which is an annual analysis produced by the U.S. Conference of Mayors’ Business Council, showcased innovative public-private partnerships designed to address challenges facing communities across the country. It featured Dollar General’s partnership with Baton Rouge Mayor-President Sharon Weston Broome as one such example, pointing to the collaborative effort to bring fresh fruits and vegetables to two stores.

Mayor Broome said of the partnership, “Here in Baton Rouge, we are firm believers in the power of public-private partnerships. These collaborations allow our municipal government to work businesses and non-profits to address the needs of our residents.”

She continued, “Our HealthyBR team is looking forward to working with Dollar General to advance the Geaux Get Healthy Initiative. Our community is thankful to have partners like Dollar General, Our Lady of the Lake Regional Medical Center, and the American Heart Association as we work to address food insecurity in East Baton Rouge Parish.”

In its partnership role alongside the City of Baton Rouge, Dollar General remodeled two Capital area stores to provide local communities that were once viewed as ‘food deserts’ with healthier food options. This gave locals access to fresh fruits and vegetables such as lettuce, tomatoes, onions, apples, strawberries, potatoes, sweet potatoes, lemons, limes, salad mixes, and more. The produce set offers the top 20 items typically sold in traditional grocery stores and covers approximately 80% of produce categories most grocery stores carry.

The report went on to detail how Dollar General was able to also partner with the American Heart Association and a local hospital to provide “Simple Cooking with Heart” classes, which shows residents how to make affordable, heart-healthy meals with fresh produce available at Dollar General. 

The “2020 Best Practices” report can be accessed on the U.S. Conference of Mayors website here (Dollar General is featured on page 22).

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Food Traditional

At a CAGR of 7.4%, Baby Food & Drink Market is Projected to reach USD 113890 million by 2026, from USD 74330 million in 2020 with Top Countries Data

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1 Study Coverage
1.1 Baby Food and Drink Product
1.2 Key Market Segments in This Study
1.3 Key Manufacturers Covered
1.4 Market by Type
1.4.1 Global Baby Food and Drink Market Size Growth Rate by Type
1.5 Market by Application
1.5.1 Global Baby Food and Drink Market Size Growth Rate by Application
1.6 Study Objectives
1.7 Years Considered

2 Executive Summary
2.1 Global Baby Food and Drink Production
2.1.1 Global Baby Food and Drink Revenue 2015-2026
2.1.2 Global Baby Food and Drink Production 2015-2026
2.1.3 Global Baby Food and Drink Capacity 2015-2026
2.1.4 Global Baby Food and Drink Marketing Pricing and Trends
2.2 Baby Food and Drink Growth Rate (CAGR) 2020-2026
2.3 Analysis of Competitive Landscape
2.3.1 Manufacturers Market Concentration Ratio (CR5 and HHI)
2.3.2 Key Baby Food and Drink Manufacturers
2.4 Market Drivers, Trends and Issues
2.5 Macroscopic Indicator
2.5.1 GDP for Major Regions
2.5.2 Price of Raw Materials in Dollars: Evolution

3 Market Size by Manufacturers
3.1 Baby Food and Drink Production by Manufacturers
3.1.1 Baby Food and Drink Production by Manufacturers
3.1.2 Baby Food and Drink Production Market Share by Manufacturers
3.2 Baby Food and Drink Revenue by Manufacturers
3.2.1 Baby Food and Drink Revenue by Manufacturers (2015-2020)
3.2.2 Baby Food and Drink Revenue Share by Manufacturers (2015-2020)
3.3 Baby Food and Drink Price by Manufacturers
3.4 Mergers and Acquisitions, Expansion Plans

4 Baby Food and Drink Production by Regions
4.1 Global Baby Food and Drink Production by Regions
4.1.1 Global Baby Food and Drink Production Market Share by Regions
4.1.2 Global Baby Food and Drink Revenue Market Share by Regions
4.2 United States
4.2.1 United States Baby Food and Drink Production
4.2.2 United States Baby Food and Drink Revenue
4.2.3 Key Players in United States
4.2.4 United States Baby Food and Drink Import and Export
4.3 Europe
4.3.1 Europe Baby Food and Drink Production
4.3.2 Europe Baby Food and Drink Revenue
4.3.3 Key Players in Europe
4.3.4 Europe Baby Food and Drink Import and Export
4.4 China
4.4.1 China Baby Food and Drink Production
4.4.2 China Baby Food and Drink Revenue
4.4.3 Key Players in China
4.4.4 China Baby Food and Drink Import and Export
4.5 Japan
4.5.1 Japan Baby Food and Drink Production
4.5.2 Japan Baby Food and Drink Revenue
4.5.3 Key Players in Japan
4.5.4 Japan Baby Food and Drink Import and Export
4.6 Other Regions
4.6.1 South Korea
4.6.2 India
4.6.3 Southeast Asia

Get a Sample Copy of the Baby Food and Drink Market Report 2020

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