One of Dr. Dean Ornish’s points half an hour ago was that people won’t make permanent diet and lifestyle choices because they are scared of death. That fear is a short term thing.
Instead, people will make permanent changes if they offer something enjoyable, liberating and fun.
So that seems to be part of the Canola Council of Canada’s strategy of promoting canola oil through cookbooks. Canola was endorsed by the American Diabetes Association, which proves its healthfulness, but the council also worked with famous cook and cookbook writer Nancy Hughes to produce a canola cookbook that wouldn’t just be health-promoting, but also seem fun. That way consumers are more likely to stick with canola.
Hughes, with an infectious laugh and a rare ability to cook and tell stories at the same time, showed how to use canola to make a number of dishes, including some that would usually use olive oil. It was a keenly watched demonstration, and as the smells of the dishes wafted above the crowd, stomachs were heard to gurgle, and some jealousy was felt for the four test subjects who were serving as Hughes’ demonstration eaters.
So after a couple of days of sometimes heavy industry information, the CCC convention is wrapping up at the end of the supply chain, at the opposite pole to the farmer who grows the crop: on the plate, where canola produces good food.