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Quinoa. New Zealand wine.
Canola oil. In agriculture, we’re fortunate
to experience game-changing food move-
ments motivated by economics, science
and ingenuity. The creative spark is what
influences this innovation, and it truly is a
hallmark of the human experience.
The same capacity for creativity is at
play in the extensive (and expensive)
marketing and promotions campaigns
behind new food fads and trends, none of
which has successfully combatted North
America’s ongoing “battle of the bulge.”
From gluten-free to fat-free, from sug-
ar-free to calorie-free, consumers are beset
by messaging aimed at convincing us to
spend more to weigh less. Following these
diet trends is almost an obsession in itself.
But why do we care so much about
food?
When our ancestors first cultivated the
land and engaged in animal husbandry,
they were taking a key step in human evo-
lution: They were farming. And as farm-
ing methods improved, they were able to
move away from merely surviving on food
to truly enjoying it. In this manner, inno-
vation in farming evolved hand-in-hand
with innovation in food, becoming part of
our social fabric.
This is why so much of our commonal-
ity—our community and our culture—is
built around food, making it a key part of
how we relate to one another socially.
In the immortal words of country
singer George Strait, “there’s a difference
in living and living well.” Eating good
food, in good company, and knowing it’s
healthy, safe, sustainable and of top qual-
ity is a privilege most Canadians take for
granted. Our daily grind is focused on
when to eat and what to eat, as opposed
to the more basic problems of “where can
I find food?” and “do I have enough to
feed my family?”
This is not to say Canada doesn’t
have serious issues of poverty and
hunger, but these issues are not the
norm for Canadians. We are a na-
tion built on farming and we are a
nation of exceptional farmers.
And we are not afraid of
innovation.
Science has given us the ability
to fight crop diseases and pests,
and to create newer, better and
stronger crop varieties that really do
mean farmers can feed the world. Ex-
ceptional marketing and a commitment
to trade ensure we have enjoyed Peruvian
quinoa, New Zealand wine and Florida
oranges while people around the world
have tried Alberta Beef, B.C. cherries and
Canadian canola oil.
We are living in an international world
and our lives are richer because of it.
Yet today’s farmers are both revered
and relentlessly criticized. At a time
when increasing numbers of Canadians
have never been on a farm, and when
the majority of Canadians are several
generations removed from farming, there
has been a resurgence of interest in where,
exactly, food comes from. This current
foodie movement looks at everything from
the benefits of organic farming and the
carbon footprint of our groceries to the
costs of international trade and the overall
sustainability of worldwide agriculture.
And somehow, modern agriculture comes
up wanting.
The intense scrutiny our food systems
are under demonstrates that food isn’t
just fuel for the body, it is also fuel for
The difference between livingand livingwell
Soul food
By Lisa Skierka
TALL
WISHES
the soul. People want to know—and
understand—agriculture and food. They
want to be a part of the social system that
puts food on our tables, and they want to
feel good about the food they eat. And,
perhaps most importantly, they want to be
part of a system that works for Canadians
at home, while also allowing us to help
feed the rest of the world.
As the world shrinks—as we truly be-
come a global community—we will need
human innovation and the creative spark
more than ever. The challenges ahead will
determine whether humanity will merely
subsist on food, or if future generations
will be able to enjoy it the way we do
today. And that’s the difference between
living and living well.
Lisa Skierka is the general manager of
Alberta Barley.
The Food Issue
2014
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