Episode 86: Fermenting Ideas, Basin Food Expo (FABx26), Shauna Fidler

What happens when a lifelong connection to food turns into an annual gathering built around farmers, producers, and local buyers? In this episode, we sit down with Shauna Fidler, to talk about the evolution of Basin Food Expo (FABx26) and this year’s theme: The Business of Food: Fermenting Ideas. Shauna’s own food journey started early, from wrapping cookies in her aunt’s shop to eventually buying the business, building a production facility and learning firsthand about food manufacturing, distribution, sales, packaging and logistics. That experience eventually led her to the Slocan Valley, where she reconnected more deeply with local food, farming and community. That same sense of connection helped shape the first Basin Food Expo in 2018. What began as a one-day event has grown into a two-day gathering for people working across the food system, from farmers and processors to retailers, buyers and foodservice professionals. This year, FABx26 takes place November 5 to 6 in Kimberley, BC, with a strong focus on business development, retail readiness, funding, farm-focused content and, fittingly, fermentation. Shauna describes it as a little bit of a pickle festival too. Food is not just something being talked about at FABx. It is part of the experience. One of the highlights is the annual farm-to-table dinner, taking place this year inside a 300-year-old German barn that was dismantled, moved to Canada and rebuilt on the ski hill in Kimberley. The evening will feature a local, family-style Bavarian feast, complete with house-made pickles and plenty of fermented flavours. The dinner is currently sold out, but to join the waitlist, email ⁠info@basinfood.ca⁠. Throughout the conversation, we explore: -Why food businesses need opportunities to step outside the day-to-day and look at the bigger picture -Retail readiness and growing beyond your home region -How local food events can create new buyer relationships and business opportunities -The role food and shared meals play in building stronger communities One of the biggest themes of FABx is connection. Shauna talks about watching producers meet buyers, founders discover shared logistics opportunities, ingredients find new applications and conversations turn into new products or partnerships. For her, that is where the real value of the event happens. And if you feel like you are too busy working in your business to attend? Shauna has a response for that too. Sometimes the best thing you can do for your food business is step outside of it, meet new people, taste something different and come back with fresh eyes. As she puts it, “this is the self-care for your food business.” You can learn more about Basin Food Expo (FABx26) at⁠ basinfood.ca⁠