Dorothy Long
Canadian Food Focus
Managing Director
Dorothy is a passionate advocate of Canadian food and farming. She holds degrees in home economics and education from the University of Saskatchewan, leveraging her background to promote greater consumer understanding of Canadian food and farming, as well as fostering positive relationships between consumers and farmers.

For over 25 years, Dorothy has organized farm tours for food influencers, such as dietitians, journalists, chefs, and food writers. These tours, which began with Canola Camp in Saskatchewan, have expanded across the country.

Dorothy has also been instrumental in developing a range of agrifood marketing strategies, including CanolaInfo, Saskatchewan Bounty, HealthyFlax, Spread the Mustard, Pick Pork, and the Saskatchewan component of the International Year of the Pulse campaign. In addition to her marketing work, Dorothy served as the Executive Director of Cuisine Canada and the Greenhouse Growers of Saskatchewan. She has written a food column for The Western Producer, edited the Growing Saskatchewan magazine, and co-authored the Discover the Pulse Potential cookbook.

Dorothy believes that food is a powerful connector and the most intimate way that consumers come to understand agriculture. Currently, she is the Managing Director of Canadian Food Focus, a national campaign aimed at improving Canadians' food literacy from farm to plate. This project won a national Canadian AgriFood Marketers Alliance Award for Best Website Directed at the Public in 2022. Dorothy also co-chairs the National Consumer Engagement Working Group for Agriculture and Agrifood Canada and sits on the board of Taste Canada and the advisory board of #FoodDayCanada. In 2023, Dorothy was inducted into the Saskatchewan Agriculture Hall of Fame.

Angela MacDougall
Fundy Farms / Herb 'n Joy Tea Company
Owner
Angela is a passionate market gardener, seed farmer, herbalist and homesteader based in the Bay of Fundy, where she cultivates a wide range of vegetables, fruits and herbs using spray-free, sustainable methods rooted in permaculture and sustainable practices.

Deeply committed to food security and seasonal living, Angela grows, preserves and prepares the majority of her food, practicing traditional homesteading skills like fermenting, drying and canning. Her work is inspired by the rhythms of nature and a desire to live in harmony with the environment.

Beyond her farm, she is an active contributor to the food community. She produces a popular line of herbal teas sold locally and throughout Atlantic Canada, leads workshops on herbal remedies and food preparedness and organizes events showcasing local producers. You’ll often find her at farmers markets and regional food events championing the value of seasonal local ingredients.

Her work reflects a deep-rooted belief that food sovereignty and ecological stewardship are essential part of our culinary future.

Mike McGlone
Afishionado Fishmongers
Operator
Originally founded by Hana Nelson and now proudly operated by Mike McGlone, Afishionado Fishmongers is your trusted local source for all things seafood. We're dedicated to reviving low-impact fishing traditions and delivering responsibly harvested seafood straight to your restaurant.

At Afishionado, we believe in knowing the full story behind every fish we sell. We prioritize Ocean Wise certification to ensure sustainable fishing practices and responsible catch methods. For products that fall outside the Ocean Wise program—like our wild Atlantic halibut—we rely on low-impact harvesting techniques such as hook-and-line fishing to maintain our commitment to sustainability.

We work closely with small-scale, community-based fishers and aquaculturists throughout Atlantic Canada, building relationships that support local livelihoods and ocean health alike.

For chefs and culinary professionals, we offer a diverse selection of seafood, including sustainably farmed land-based products, wild-caught low-impact species, and premium shellfish from across the Maritimes. We also stock rare and specialty items—if it’s not in our weekly lineup, just ask.

From dock to dish, Afishionado brings transparency, integrity, and the best of Atlantic seafood to your table.

Paul Moores
Shediac Bay Cruises
Owner & Managing Partner
Paul Moores helms Shediac Bay Cruises, guiding the 65-passenger Ambassador through Shediac Bay's iconic waters while upholding rigorous safety and guest experience standards. Before acquiring the company in 2023, Paul founded Food Safe Atlantic, where he trained restaurant owners across the Maritimes in hygiene best practices and regulatory compliance. He then spent five years as a Certified Professional–Food Safety (CP-FS) specialist with Ecolab, honing his expertise in large-scale food-safety programs.

Drawing on two decades in hospitality—including a long tenure at Captain Dan’s restaurant—Paul modernized Shediac Bay Cruises with themed sailings, upgraded reservation systems, and a Transport Canada-compliant Safety Management System.

Off the water, he serves on the board of the Pointe-du-Chêne Harbour Authority and is a past president of Codiac Citizens on Patrol, reflecting his commitment to community safety and the growth of regional tourism.

Cameron Pappel
Canadian Beef Centre of Excellence
Director
At Canada Beef, Cameron integrates culinary arts, butchery, and agriculture, leveraging multi-media and innovation to drive industry engagement and education. After earning a Bachelor of Science from the University of Victoria, he began his culinary journey in Australia, where hands-on experience in horticulture and cooking in a local restaurant sparked a lasting appreciation for the farm-to-fork continuum. Upon returning to Canada, he refined his craft at the Culinary Institute of Vancouver Island and in kitchens from Tofino to Montreal. Since joining Canada Beef in 2018, Cameron has advanced from Canada Beef’s Centre Chef to Director of the Canadian Beef Centre of Excellence Studios, where he now leads programs that integrate culinary, butchery, and multi-media to elevate the value and understanding of Canadian Beef.

Mathieu Paré
Canada Beef
Executive Director, Canadian Beef Centre of Excellence
Chef Mathieu Paré is a graduate of SAIT’s Culinary Arts program where he was awarded the Governor General’s Medal for Academic Achievement.

As a young chef, Mathieu rounded the corner in French fine dining at La Chaumière and went on to work at Quails Gate Winery, Rouge, The Royal Canadian Pacific, Boxwood Café, Charbar, and the Wickaninnish Inn. He is now Executive Director of the Canadian Beef Centre of Excellence.

Mathieu travelled extensively to develop his palate and diversify his repertoire.
Sharing his food knowledge and travel experiences from across Canada, in Asia, Latin America and Europe, Mathieu builds on a platform for exploration of local and exotic ingredients.

Mathieu is now with Canada Beef as Director of the Canadian Beef Centre of Excellence. In this role, Mathieu leads a team creating opportunity and competitiveness for Canadian beef globally through successfully engaging clients across Canada and around the world to build understanding of the Canadian beef brand and drive demand.
Previously a Culinary Federation Young Chef member, in 2022 Chef Mathieu rejoined the CF was elected to the Calgary Academy of Chefs and Cooks (CACC) Board as Social Director. In 2025, Mathieu received the CACC “Chef of the Year” award and was re-elected to the board as Director of Education.