Marg and Allison Weeks of Charlottetown, P.E.I., are old hands when it comes to participating in the annual World's Longest Barbecue, which takes place each August long holiday weekend.
And so are Fred and Sandy Archibald of Bowmanville, Ont. Since 2003, the couples, their families and friends have joined thousands of Canadians across this land to fire up their barbecues at 6 p.m. in every time zone on the first Saturday in August.
The reason? As the founder of this unique celebration, Anita Stewart, cookbook author, founder of Cuisine Canada and one of the country's best-known foodies, says it's an opportunity to support the producers of the nation's locally grown food.
"The event, which started in 2003, is a great success and it's catching on because local food is sexy," she says.
"Also we are starting to realize that we can't use up all our world's energy moving food around from one country to another because it's an example of how grotesque our food distribution has become."
Ever the champion of Canada's farmers, fishers, artisan wine-and cheesemakers and anyone growing anything locally, Stewart says: "People are waking up to the fact that the food from here tastes better."
Sandy Archibald agrees. At her family's fruit wine outlet, Archibald Winery, she greets and meets many customers who would rather buy local products, like breads, relishes and fruit preserves, that are made in the area.
Marg Weeks echoes her sentiments.
"I believe that in our harvest season it is less expensive to eat locally grown fruits and vegetables," she says.
"But more important is to recognize the primary producer who is just around the corner growing strawberries, raising cattle or hogs and selling their goods in community venues such as farmers markets."
Weeks adds that "we form relationships with the producers, which is also extremely important."
If you are fortunate enough to be at the Archibalds' picnic table this Saturday night, you'll dig into "the most incredible grilled smoked pork chops from the butcher down the street," says Sandy.
And because their farm grows apples, they are making an apple butter barbecue sauce to serve with the pork.
"Now that corn season is upon us, we will also be grilling corn on the cob with fresh herbs," she says. "And with homegrown peaches available I'll be making a sour cream peach pie for dessert."
Weeks says it doesn't matter what those who participate choose to eat, but she and her husband are serving locally made sausages and some boneless pork marinated in fresh raspberry vinaigrette and thyme.
"We will have fresh corn and a raspberry shortcake on biscuits with whipped cream to round out the meal."
To find out more about the World's Longest Barbecue and to register to tell Canada about your party, log on to www.flavoursofCanada.ca
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Judy Creighton welcomes letters at 9 Kinnell St., Hamilton, Ont., L8R 2J8, but cannot promise to answer all correspondence personally. She can also be reached by email at jcreighton(at)golden.net.
Here are some facts about the World's Longest Barbecue - Canada Day 2:
-Since 2003 it has taken place across Canada. This year it's at 6 p.m. on Aug. 2.
-The aim is to link Canada from coast to coast to coast in one massive and delicious outdoor celebration.
