Chef Jamie Kennedy discusses Canadian local food movement

These days, farmers markets are popping up in every park, and it's not hard to find a restaurant serving heirloom carrots or grass-fed beef from just down the road.

But in the 1970s, the farm-to-table idea was far from fashionable.

Chef Jamie Kennedy helped change that by championing the local food philosophy for decades.He traces that evolution in his new cookbook, called J.K.,The Jamie Kennedy Cookbook.

He'll be signing copies of the book and serving up some of his new recipes at the Ottawa Wine and Food Festival this Saturday.