A few of us took in the China Agri-Food and Seafood Market Seminar, put on by Agriculture and Agri-Food Canada and the BC Ministry of Agriculture, on February 1.
Back in July we wrote about Helitech, one of a handful of companies in the world capable of repairing and rebuilding Bell rotary-wing aircraft, most notably the U1H1 or “Huey” helicopter. At that time, Tugboat was just at the beginning of a full rebranding and visual identity redesign.
Steve and Darren, from Tugboat, accompanied Jesse from Jind Fruit Co. to the annual Produce Marketing Association's Fresh Summit, held in Atlanta in October.
It took three full days to make it through the entire show (no word of a lie – Darren still has a slight limp).
The summer nights of June and July have yielded to the brisk breeze of fall. So much summer, so little time. Sounds like a John Hughes movie (click - it's worth it!) and it tastes even better.
The JIND Fruit Co. tagline has been brought to sweet, summer life on the web. When developing the theme and strategy for this site, we realized everyone knows what an apple looks like. Chances were also good that most humans can recognize cherries and peaches as well.
It looks like the four horsemen have run through, bringing a whole lot of fear with them. London burns, stock markets crash, new diseases, floods, famine, extremism…the list goes on. It makes you want to close up your shop, move to the woods and write manifestos. Let us offer a little something from the past: Keep calm and carry on.
Windset Farms™ steps out at Whistler's Cornucopia with a literal cornucopia.
In its continuing mission to move away from the perception of a commodity producer, Delta’s Windset Farms™ was an active sponsor and participant at this year’s Cornucopia in Whistler. With Tugboat’s help, Windset was everywhere. The launch House Party, VISA Early Entrance before Crush, both Crush evenings and the Slow Food Artisan's Market. Phew!
Windset’s Exective Chef, Dana Reinhardt, was cooking up a storm with a few favourites – pan-seared halibut with a vegetable compote, eggplant and leek tarts, her (increasingly) popular fresh Mexican salsa and 3,000 veggie skewers for the ravenous masses. The skewers were served without a dip of any kind so visitors could taste why Windset produce is becoming the sought-after choice for people who like to cook. And those who like to eat!
