INSTRUCTIONS About your make up assignment, please go through the module and make a menu (one full menu from the reading below). Menu has to be include one protein, one starch and one veg option....

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INSTRUCTIONS
About your make up assignment, please go through the module and make a menu (one full menu from the reading below). Menu has to be include one protein, one starch and one veg option. 
Ingredients should be related to local and sustainable cuisine and apply the same techniques That you used for each module(for example, smoking, dry heat cooking methods,
aising, reduction. etc.)
INTRODUCTION:
Canadian Local and Regional Ingredient - Heritage Breeders
I started this module's learning with this video that discusses raising heritage
eed livestock. The video provides a reason for why heritage
eeds are advantageous to sustainable food system initiatives. Ranching heritage
eed livestock is different in comparison to today's industrial ranching and farming practices associated with CFAO (concentrated feeding animal operations). Heritage
eeds are traditional livestock
eeds (cattle, poultry, hogs, etc.) that are carefully selected and
ed over time to develop traits that are well-adapted to the local environment.
Heritage
eeds thrive under sustainable farming practices, which are part of a traditional farming model. Sustainable farming practices are different in comparison to our cu
ent industrial food system's farming practices. Heritage
eeds genetically are different than their counterparts found in the industrial food system.
They retain essential attributes for survival and self sufficiently, such as fertility, instinctive foraging abilities, resilience and longevity, maternal instincts, ability to mate naturally, and resistance to disease and parasitic infection. Heritage
eeds are paramount to sustainable food systems as they represent a wealth of genetic diversity essential for the future of a more sustainable agricultural food system.
What is Meant by Sustainable Farming Practices?
In agriculture, sustainability is a complex idea with many facets, including the economic (a sustainable farm should be a profitable business that contributes to a robust economy), the social (it should deal fairly with its workers and have a mutually beneficial relationship with the su
ounding community), and the environmental.
Environmental sustainability in agriculture means good stewardship of the natural systems and resources that farms rely on. Among other things, this involves:
Building and maintaining healthy soil
Managing water wisely
Minimizing air, water, and climate pollution
Promoting biodiversity
Over decades of science and practice, several critical sustainable farming practices have emerged—for example:
Planting a variety of crops can have many benefits, including healthier soil and improved pest control. Crop diversity practices include intercropping (growing a mix of crops in the same area) and complex multi-year crop rotations.
Cover crops, like clover or hairy vetch, are planted during off-season times when soils might otherwise be left bare. These crops protect and build soil health by preventing erosion, replenishing soil nutrients, and keeping weeds in check, reducing the need for he
icides.
Traditional plowing (tillage) prepares fields for planting and prevents weed problems, but can cause a lot of soil loss. No-till or reduced till methods, which involve inserting seeds directly into undistu
ed soil, can reduce erosion and improve soil health.
A range of methods, including mechanical and biological controls, can be applied systematically to keep pest populations under control while minimizing the use of chemical pesticides.
Industrial agriculture tends to keep plant and animal production separate, with animals living far from the areas where their feed is produced, and crops growing far away from abundant manure fertilizers. A growing body of evidence shows that a smart integration of crop and animal products can be a recipe for more efficient, profitable farms.
By mixing trees or shrubs into their operations, farmers can provide shade and shelter to protect plants, animals, and water resources, while also potentially offering additional income.
Sustainable farms treat uncultivated or less intensively cultivated areas, such as riparian buffers or prairie strips, as integral to the farm—valued for their role in controlling erosion, reducing nutrient runoff, and supporting pollinators and another biodiversity.
Chefs are increasingly interested in featuring heritage
eed meats on their menus, which help explain the story of sustainability for their customers. Chefs understand the value of promoting heritage
eeds and the noticeable difference in the quality and flavour in using heritage
eeds as part of their commitment to quality standards and excellence.
Our customers want to know where their food comes from and want to know the history behind it. Today it's vital that hospitality professionals become the "
idge people" prepared to share the story of sustainability and the added value of featuring heritage
eed meats, sustainably procured ingredients, and other products on the menu.
This represents part of a more significant strategy in which to promote a sustainable food system within the Canadian foodservice industry. Please watch the video below featuring founder Stephen Alexander of Cum
aes in Toronto.
There is also increasing interest in heritage
eeds of cattle like Dexter, Devon, Belted Galloway and Highland. These
eeds often are well suited to pasture-based grass-finished production, another market driver for a growing segment of consumers. While there is an opportunity for producers to raise heritage
eeds, there are some essential principles that are inherent in their production. Heritage
eeds can be more costly to raise. Heritage
eeding stock is not as readily accessible and may require travel and more significant initial investment to acquire. Often heritage
eeds are less efficient in their growth, which increases the cost of production.
We are a family-run farm growing over 120 varieties of the best certified organic vegetables, greens, seedlings, garnishes and edible flowers. We are located 1 hour north of Toronto, in Essa township. We have five heated greenhouses and 100 acres of fertile, loamy soil, and have been producing healthful, organic food since 1988. We leave part of our land untouched and use non-intensive farming methods, which contributes to our farm's biodiversity.
As stewards of the land, Cookstown Greens consistently practices ethical and responsible standards in everything we do. In addition to growing organically, we foster the development of a healthy ecosystem through methods such as green manure rotation, compost, and subsurface i
igation, which uses 30-40% less water than the sprinkler methods. We only i
igate a small portion of the time and take much less than permitted. Learn more about our water supply and i
igation methods.
Seedling Salad
Grown in the sun and soil for added flavour and nutrition. May contain the following organic seedlings: burgundy radish, sunflower, chard, pea shoots, ca
age and organic edible flower petals
Use as a garnish or blend with other organic lettuces to add flavour, colour and texture
Recipe Highlights - Ingredients and Methodologies
Salad Principles and Presentation Guidelines
A plated salad may have as many as four parts: base, body, dressing, and garnish. All salads have a collection, and most have a dressing, but the base and garnish are parts of only some salads, as you will see in the following discussion.
A scoop of potato salad looks bare when served by itself on a salad plate as a side dish. Placing it on a bed of lettuce leaves makes it more appealing and also emphasizes its identity as a salad.
Although most tossed green salads and many composed salads are presented without an underlier, bound salads and some other vegetable salads may be more attractive and appetizing when served on a bed of leafy greens.
Cup-shaped leaves of iceberg or Boston lettuce make attractive bases. They give height to salads and help confine loose pieces of food.
A layer of loose, flat leaves (such as romaine, loose-leaf, or chicory) or of shredded lettuce may be used as a base.
Chef Johl Whiteduck Ringuette is Anishnawbe and Algonquin. He was born in North Bay, Ontario and his grandmother is from Nippissing First Nations. His clan is Mink clan.
He was raised north of North Bay in the woods; his father was a self-employed well-driller, a hunter and fisher. His mother was a home-maker, raised 6 children and assisted the business. Johl was raised on wild game, fishing and seasonal be
y-picks and cooking over the fire.
Chef Johl is the sole proprietor of NishDish Marketeria and Catering, a First Nations owned and operated catering business specializing in Anishnawbe cuisine since 2005.
NishDish is a small business built on serving and promoting traditional Anishnawbe /Ojibwe food and Indigenous-made products. In April 2017 NishDish Marketeria and Catering
oke restaurant history in the GTA and set a new record as the most attended grand opening for its public venue on Bloor Street West, as documented by CBC.
What is Indigenous Food Sovereignty?
The term food sovereignty was coined in 1996 by the members of the Via Campesina (peasants) movement, which started in Central and South America. The movement was sparked from the need for farmers and growers to produce the food to have control and voice in regard to policy-making within the food system. The movement strongly focused on the right of people to have access to foods that are culturally appropriate, and that is produced in an ethical and sustainable way. The most important aspect of the food sovereignty movement is that everyone has a right to define their own food and agriculture systems.
The ideas and values of the food sovereignty movement quickly spread across Turtle Island, gaining strong momentum in the United States and moving to Canada shortly after. Indigenous food sovereignty is about our communities having access to our land, ceremony and traditional foods that nourish our heart, mind and body. The relationship with the land and our foods is sacred. We have a responsibility, as individuals and communities, to honour and nurture our relationships with the land, plants and animals that provide us with our food.
Ojibiikaan provides the tools and resources needed to grow and harvest our traditional foods in an u
an setting in the City of Toronto. Our gardens are centred on traditional growing and harvesting techniques rooted in ceremony, storytelling and thanking mother earth for space she provides to us to grow and learn together. Our approach to gardening is to first understand the space in which we will start gardening. Listening to and knowing the space involves observing the critters and animals, lighting patterns, looking at the soil structure and getting to know the water. We make sure that when planning the garden space that we look at accessibility and how people would access the space. We provide a space the allows our participants to create a relationship with the growing space that is self-determining.
Some traditional foods/medicines we are growing
Three sister crops: squash, beans, corn
Sunchokes
Sage
Tobacco
Some traditional foods we are revitalizing
Moose Meat stew
Three sisters stew
Wild bluebe
y pudding
Benefits to an Indigenous food sovereignty approach
The relationship is deeper than just consuming food to live
We eat the foods that we have consumed for centuries
It's rooted in ceremony, storytelling and honouring our land, plants, and animals
It will help heal our communities and our mother earth
Answered Same DayApr 12, 2022

Solution

Anurag answered on Apr 13 2022
14 Votes
LAB WEEK 7 MENU
    Dish
    Ingredient
    Procedure
    “Three Sisters” Stew
    · 2 pounds small sweet pumpkin or large butternut squash, or see shortcut after recipe
· 2 tbsp. extra virgin olive oil
· 1 medium chopped onion
· 2 to 4 garlic cloves, minced
· 1 medium green or red bell pepper, sliced into thin strips
· 14- to 16-ounce can liquid-packed fire-roasted diced tomatoes
· 2 to 3 cups cooked or canned pink or pinto beans, drained and rinsed
· 2 cups corn kernels (frozen) from 2 big or 3 medium ears
· 1 cup vegetable stock (homemade or tinned) or wate
· 1 or 2 tiny seeded and minced fresh spicy chiles, or one 4-ounce can mild green chilies
· 2 tablespoons cumin powder to taste, 2 tablespoons chili powder or mesquite seasoning
· 1 teaspoon oregano, dry freshly ground black pepper and salt
· 1/4 cup fresh cilantro or parsley, minced
    1) Preheat oven to 375 degrees Fahrenheit.
2) Cut the pumpkin or squash in half lengthwise after removing the stem. Cover with aluminium foil and set cut side up in a shallow baking pan coated with foil. Wrap the pumpkin or squash in foil and roast it whole if your knives are not sharp enough....
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