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Chefs Use Food to Fight Mega-Quarry Proposal

Chefs Use Food to Fight Mega-Quarry Proposal

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Published by STOP THE QUARRY
www.theenterprisebulletin.com -- September 30, 2011
www.theenterprisebulletin.com -- September 30, 2011

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Published by: STOP THE QUARRY on Sep 30, 2011
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09/30/2011

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Chefs use food to fight mega quarryproposal
By KRISTEN SMITHDrawing its inspiration from the 1969 festival of music and art, Foodstockorganizers are anticipating 200,000 people to gather at a Melancthon Townshipfarm.The festival aims to raise awareness of the proposed mega quarry in the areaand raise money for the "stop the mega quarry" fight.The event may sound a bit like Woodstock, too, with Canadian musicians,including Blue Rodeo's Jim Cuddy, Sarah Harmer, and Hayden, performing in anopen field. (Rubber boots suggested.)But, the focus is definitely on food.About 100 chefs from across Canada will descend on French's Farm on Oct. 16,cooking utensils in hand.The chefs will cook over open fires along a wooded path which leads to a smallclearing in the maple trees. Chefs with larger equipment, such as smokers andbarbeques will cook just beyond the tree line.A little more than half the chefs are from Toronto, including Jamie Kennedy andCanoe Restaurant's Anthony Walsh. A number of local restaurants have gotteninvolved also, including Chez Michel in Creemore, Tesoro in Collingwood, andRocky Raccoon Café in Owen Sound.Local chef Michael Stadtländer, of Eigensinn Farm and Haisai Restaurant, isheading up the event with the Canadian Chefs' Congress.Stadtländer says Foodstock's intention is to protest the quarry, and celebrate theland.A 2,316-acre quarry has been proposed on the other side of road from theFoodstock site.The Highland Companies' proposed quarry would be about 200 feet deep - andsince the water table is high the company would pump out water every day tokeep the quarry from filling up.Those opposed to the quarry are concerned it has the potential of affectingseveral headwaters, including the Credit River, the Humber River, the

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