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Member of the panel of chairs for the legislative committees

Hon. Michael Chong

  • Member of Parliament
  • Member of the panel of chairs for the legislative committees
  • Conservative
  • Wellington—Halton Hills
  • Ontario
  • Voting Attendance: 65%
  • Expenses Last Quarter: $120,269.09

  • Government Page
Context: House Hansard - 107 - Oct/4/22
Hon. Michael Chong (Wellington—Halton Hills, CPC)
Mr. Speaker, food unites us. Food brings us together. It is particularly important during these times of division and strife around the world. Everyone loves food, including things like poutine, tourtière and Lac‑Saint‑Jean blueberries. Everyone loves food and we all love Canadian food, like tourtière, poutine, Malpeque oysters or maple syrup with pancakes and peameal bacon. We all love butter tarts, although I am treading on dangerous water because we can get into a debate about whether they should be with raisins or without and who exactly makes the best butter tarts. However, we all love Canadian food, whether it is Alberta barley-fed steak or Ontario corn-fed roast beef shared over a glass of Ontario or British Columbia wine. I would like to add my support for this bill in the House. I would like to thank the hon. member for Perth—Wellington for sponsoring the bill in the House. It has been passed in the Senate, and I encourage all of my colleagues in the House to support this bill. Food Day Canada started in 2003. Since then, it has been taking place on the Saturday of the August long weekend. This is the time of year when farmers markets are brimming with the many locally produced agricultural products that are freshly available, patios and restaurants are full of patrons and barbecues are in high season. Food Day Canada is a celebration in praise of Canadian farmers and fishers, chefs and researchers, and home cooks. On this day, everyone is encouraged to celebrate, to shop, to cook and to dine Canadian. Food Day Canada's website contains numerous Canadian recipes that can be created using local Canadian ingredients, such as Saskatoon oat and seed bread, red lentil crusted albacore tuna with Beluga lentil and cherry tomato vinaigrette, and apple and cider cobbler. Our country has so much to offer when it comes to authentic Canadian cuisine and each Canadian recipe tells a story about who we are. On Food Day Canada, events take place across the country at various restaurants and locations. Buildings are also lit up red and white in celebration, including at Charlottetown City Hall, the Montreal Tower, Toronto's CN Tower, the Alberta Legislature Building and the Vancouver Convention Centre. It is a true coming together of agriculture, aquaculture and the culinary communities of Canada. It is a day to shine a light on Canadian cuisine. Despite all this, though, Food Day Canada has not yet been designated a commemorative day in Canada and passing the bill in the House today will formally recognize this day and the importance of Canadian cuisine to our culture, our identity and our heritage. Food Day Canada was founded by the late Anita Stewart. I got to know Anita not only as a constituent in Elora and before that, as the mother of sons I went to high school with at Centre Wellington District High School in Fergus, Ontario. I later got to know her as a passionate advocate for Canadian food. It is due to her vision, dedication and perseverance that Food Day Canada has become the national event that it is. Passing this bill honours the legacy of Anita Stewart and her contributions to Canadian cuisine. Anita Stewart founded Food Day Canada nearly 20 years ago. A member of the Order of Canada, founder of Cuisine Canada and the University of Guelph's food laureate, she was an incredible advocate for Canadian food and farmers. Sadly, Anita was diagnosed with cancer and passed away in October of 2020. She was a food writer, a food journalist and a self-described food activist. She was tireless in championing Canadian food, Canadian farmers and Canadian cuisine and was always looking for a new recipe and connecting that to the farmers who produced the ingredients. She grew up in rural Wellington County and from those rural roots, she went everywhere across this country. Anita went over the side of icebreakers into work boats in the north Pacific to visit every manned light station on that coast and meet their keepers. She travelled by dogsled and snowmobile to Cree hunt camps in northern Quebec. She went to Hibernia, which she called the most easterly bastion of Canadian cuisine on this continent. She scuba dived for sea cucumbers and urchin in the Strait of Juan de Fuca and bucktail fly-fished for salmon in Discovery Passage. She was an amazing storyteller about Canadian food, producing over a dozen Canadian cookbooks. One of her early works was co-written with Jo Marie Powers, titled The Farmers' Market Cookbook. It featured recipes collected from vendors at farmers' markets. Each recipe identified the market and the vendor where the recipe came from. In her book, The Lighthouse Cookbook, Anita presented recipes from the keepers of British Columbia's lighthouses, including traditional clam chowder and mussels in wild mushrooms. Some other works by Anita include Country Inn Cookbook, The St. Lawrence Market Cookbook, and Northern Bounty: A Celebration of Canadian Cuisine. It was through her cookbooks that my wife, Carrie, and I further got to know Anita. When we were first planning our wedding, 20 years ago this month, we came across a cookbook, titled Great Canadian Cuisine: The contemporary flavours of Canadian Pacific Hotels by Anita Stewart, on Carrie's grandmother's coffee table. One thing led to another. We met up with Anita, and her son, using that cookbook, prepared the most amazing wedding meal for all of the guests. Through her written works, Anita did more than share recipes, she brought to life the story of Canadian food and the people behind it. She was the first, as many have mentioned, University of Guelph food laureate, believed to be the first at any university in Canada. As food laureate, she continued to champion Canadian cuisine, providing advocacy and leadership across academic and administrative departments. She had a profound impact on the University of Guelph and on Wellington County. The Anita Stewart Memorial Food Laboratory at the university continues to “actively promote the growth and study of our Canadian food systems and cultures.” In deep recognition of her contributions to Canadian cuisine and culture, she was invested into the Order of Canada in 2012, one of our country's highest honours. Just as Anita was passionate about Canadian cuisine, so too are her sons. She passed along that passion to her sons, Jeff, Mark, Brad and Paul. All four have had a great impact on Canadian cuisine and co-founded Food Day Canada with her. They also continue serve on Food Day Canada's board of directors. Jeff, who is Red Seal certified as a chef and sommelier, previously stated the following about his mom: My mother was a real force in Canada, but also a real force in our family.... The amazing thing is the legacy she left behind and all the amazing connections of people who are supporting what she started. Following her all too early passing, Niagara Falls was lit up in red and white to honour her and her life's work. There is no doubt that Canada is better for her contributions to Canadian cuisine. This bill in front of us honours the legacy Anita Stewart left behind. It would also ensure that Canadian cuisine from coast to coast is honoured and celebrated each and every year. I encourage all of my colleagues here in the House to support this bill.
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