Ottawa—Organizers of the Food Day Canada celebration Aug. 1 are hoping farmers and farm organizations will become more involved in the event. It was launched in 2003 by Anita Stewart of Elora as The World's Longest Barbeque and “a Canada-wide response to the sanction of Canadian beef exports by our largest trading partner and the dramatic hardship it imposed on our agricultural community.” It helped encourage Canadians to eat up the surplus of domestic beef built up after the discovery of bovine somatrotopin earlier that year and that success encouraged Stewart and others to make it a mid-summer celebration “when we share Canada's rich culinary heritage, our delicious northern bounty and the best managed food system on the planet.” Stewart says Food Day Canada “is a chance for all Canadians to join hands in one massive celebration in praise of our farmers and fishers; our chefs and researchers…and, above all, our home cooks.” It's especially aimed at growing awareness of local foods, which are gaining attention as a solution to shortages caused by disruptions in global food chains. It's mainly a social media event and there's all sorts of information at fooddaycanada.ca. While there is no central event, there will be online ad in-person events. For example, chefs will have special menus for the day and take reservations on their patios or for takeout. Home cooks will be encouraged to buy Canadian ingredients and share the dishes on #FoodDayCanada. “While it's usually a big celebration, this year's event has more of a feeling of gratitude for all who help get this incredible food to our plates,” she said. If you are planning an event, virtual or otherwise, send details to [email protected] with Food Day Canada in subject line telling her all about it. Share it on Facebook, Twitter and Instagram. Whether you go to a restaurant or cook a special meal, “use only Canadian ingredients to create a feast or a simple dinner that honours our extraordinary culinary history and points the way to the future, together,” she said. “And never, ever be afraid to haul out your soapbox to tell retailers to provide more Canadian ingredients, with hopefully less packaging, so you can eat this way all year round! We know how to throw a great party, so let's show the world!” Since 1983, Stewart has written 14 books and is an honourary lifetime member of the Canadian Culinary Federation of Chefs and Cooks and in 2012 was made a Member of the Order of Canada. Alex Binkley is a freelance journalist and writes for domestic and international publications about agriculture, food and transportation issues. He's also the author of two science fiction novels with more in the works.