Hi Reader,

Thanks for joining our mailing list. This is the first of semi-regular newsletter snippets featuring short but sizzling (or simmering!) updates happening in The Re-Seasoning Coalition (TRSC) world.

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🛒 OUT AND ABOUT

Last month, the Coalition was proud to be invited to join Restaurants Canada and their members in Ottawa as part of Day on the Hill — a two-day event dedicated to discussing the needs of the foodservice industry.

It was a pleasure to meet with industry leaders and be given the opportunity to share the mission of TRSC programming with them. We look forward to continuing the momentum of our in-person conversations in Ottawa as we look to elevate the industry through purposed collaboration.

Click here for pictures of our trip.

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📌 IN CASE YOU MISSED IT (ICYMI)

• Watch our first webinar, The Black Experience in Foodservice​
• Download our first report, Lighting the Fire​

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☕️ IN THE NEWS

Back in September we sat down with Menu Mag, Canada's Foodservice Magazine, to discuss the origins of the Coalition and the impact we expect to have with our programming. The result was an excellent article published a couple of weeks ago and available to read online. It was also the perfect way to celebrate two years of TRSC and we could not be more grateful to Tianna Goguen at Restaurants Canada for dedicating four full pages to telling our story. Thank you!

In October we were also interviewed by Niagara This Week about TRSC's aims and what it's like to be Black in the kitchen in the foodservice industry. It's an informative and honest piece that weaves in the experience of Michelle Berryman, one of the few Caribbean restaurant owners in the Niagara region. Give it a read and let us know what you think.

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🌶 WHAT WE'RE COOKING

Elle: For me, fall is #soupseason so I've been rotating between three types: oven-roasted tomato + onion with plenty of fresh parm and croutons, pureed carrot-red lentil-ginger with white wine vinegar + a touch of maple syrup, and a new broth-based invention that starts with searing chicken backs marinated in Trini green seasoning and ends with a couple Scotch Bonnet peppers floating on top. Divine!

Phil: Fall is honestly not my favourite season, so I am in need of a lot of comfort food to warm my spirits. I'm finding comfort in preparing traditional chicken and fish curries that are finished with chadon beni which adds a beautiful floral aroma and taste. I'm also drinking plenty of homemade sorrel, cold ginger tea sweetened with demerara, and gathering wood for my backyard fire-table cooking adventures that ramp up over the winter months.

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