first word
Get Real
W
hy i s e ve r yone s o ob s e s s e d w it h
authenticity? We prize that which we think
is authentic and dismiss the insincere. It’s the way
to the millennials’ heart, and for younger Gen
Z’ers, authenticity plays a vital role in purchasing.
Research reveals that 13-25 year olds will even
refuse to buy brands that don’t jibe with their
values (45%). Yet, despite our endless pursuit
of authenticity, it may also be one of the most
misused words and misunderstood ideals we have
trending in 2019. When talking about corporate
branding, authenticity describes tone or content.
An authentic brand is considered one whose
practices align with societal values, and if those
two sides don’t line up, you lose the faith of your
customers – and your value.
In the world of food and restaurants, it’s a hot
topic indeed. Online restaurant reviews routinely
judge (malign) a dining experience based on how
authentic it is. Yet, what makes a specific dish, and
a dining experience itself “true to the original” is
up for some debate. It is also subject to prejudice
and personal experience. Anyone see Chef David
Chang’s episode on pizza in the Netf lix series
Ugly Delicious? Perhaps as he attests, it is no less
authentic to revise a recipe to reflect the ingredi-
ents of a region than it is to import a foreign recipe
along with all its ingredients to share a food expe-
rience in a new world.
For the record, authenticity can be seen in
the local food scene in abundance. It helps that
we have the opportunity to get to know so many
people behind the scenes in Winnipeg’s restau-
rants. Chefs and their restaurants are often serv-
ing food they grew up eating. Recipes have been
handed down, and earnest efforts are taken to
deliver their beloved dishes to diners. They may
have had to swap out a bitter green for broc-
coli here and there, (apparently, we aren’t big on
bitter here) but we can find many specialties from
around the world served here in an unadulterated
form.
On the other hand, creativity and intelligence,
traits highly valued by society, are here in the city’s
dining scene too. Creative chefs are using ingredi-
ents from close to home to create new recipes and
interpretations that salute traditions while offering
something brand new. These innovations in kitch-
ens are no less sincere than recipes handed down
over the generations. And, creative interpretations
echo that chef’s value for seeking originality. This
brings us right back to our Oxford definition of
authenticity – that which is undisputed in origin,
not a copy, and genuine!
As you make your way through this issue,
expect to discover many great places offering
authentic experiences. We have it good here!
This Good Food Manitoba issue spotlights busi-
nesses and individuals supporting local products.
These are people in the community making a
difference to what and how we eat, and we really
do appreciate them for what they contribute. This
year we salute Tamarack Farms as Manitoba Pro-
ducer of the Year, Fromagerie Bothwell as Mani-
toba Retailer of the Year and Marion Street Eatery
as Manitoba Restaurant of the Year. Each of these
winners has enriched our community and we are
thrilled to tell their stories.
Laurie Hughes
Publisher
ciao! / aug/sep / two thousand nineteen
3