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Mennonite vendors offer visitors a sample of summer sausage; making beer the old-fashioned way at Black Creek Historic Brewery.

The history of a place takes on a different flavour when you explore its culinary landscape, browsing bustling farmers' markets and sampling local specialties rooted in tradition.

Market watch

Stroll along with the crowds at the St. Jacobs Farmers' Market, and origins of this community's roots will be apparent, from the farmers at the cattle auctions to the Mennonite women in bonnets selling aromatic sausages.

This year, the market will draw an estimated one million visitors who come to shop for farm-fresh produce and baked goods, such as the famous apple fritters.

Approximately 4,000 Old Order Mennonites live and work in the countryside around the Waterloo Region, about an hour from Toronto. Some still farm with little or no electricity and travel by horse and buggy to buy and sell at the market.

Recently, a new market building opened, replacing the previous structure destroyed by fire in 2013.

It captures the spirit of its predecessor with high ceilings, massive timber beams and plenty of natural light as well as increased space.

"It was like waiting for Christmas morning," says Sheila Shantz, director of market operations.

"It has been a long process bringing vendors back under one roof. Now that day has come, we're excited to share it with our visitors."  The market is open Tuesdays, Thursdays and Saturdays in the summer. stjacobs.com

Hogtown heritage

In Toronto, experience the city's culinary history through the award-winning Culinary Adventure Company (CAC), founded five years ago. CAC's tours include one that explores the St. Lawrence Market and Toronto's historic Old Town.

While you browse through this renowned food market – ranked best in the world by National Geographic Traveler in 2012 – there are plenty of nibbles along the way to enjoy, from peameal bacon sandwiches to Portuguese tarts and smoked salmon cured in sugar. Each dish is served with a side  of history and fun facts. Did you know, for example, that Canada grows 90 per cent of the world's mustard seed? That's something to think about as you sample shop owner Anton Kozlik's small-batch mustards, whose shop was established in 1948.

Kevin Durkee, CAC's "big cheese of marketing, mushrooms + marshmallows" loves showcasing the rich food legacy of the city.

"The tours are a perfect microcosm of Toronto's diversity," he says. "Our guests come from all over the world, but I often hear the same thing. They are super-impressed with how much good food we have here. I'm happy to share it." culinaryadventureco.com

Brewing tradition

With the popularity of today's craft breweries, it's easy to forget they were common in the 1860s, when Ontario had some 155 registered breweries. Operating since 2009, Black Creek Historic Brewery – located in Black Creek Pioneer Village, in northwest Toronto – turns back the clock to when beer was made without high-tech machinery. Implements are made from wood and copper, and beer is fermented in wooden casks. "Brewing is an art and it is great to showcase that for visitors," says Katie Bryski, the resident beer expert. "Historically, it was a ubiquitous part of the community and it was important for us to add it to the village to make it as complete as possible."

The brewmaster, dressed in period costume, welcomes visitors to sample his handmade ales, which are modern interpretations of recipes dating back to the 19th century. Those who like to roll up their sleeves can sign up to be apprentices in a day-long program. In the basement of the 160-year-old Half Way House Inn, participants can help make beers from scratch. Guests can also enjoy a guided beer sampling of specialty brews, from apricot ale to elderflower stout. blackcreekbrewery.ca


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