FOOD BABBLER

Stand with Farmers to preserve seed diversity | Food First/Institute for Food and Development Policy

noreply@blogger.com (Deborah Keegan) — Sat, 18 Feb 2012 15:12:00 +0000

Stand with Farmers to preserve seed diversity | Food First/Institute for Food and Development Policy

Aspartame has been Renamed and is Now Being Marketed as a Natural Sweetener | Health Freedom Alliance

noreply@blogger.com (Deborah Keegan) — Wed, 16 Nov 2011 15:51:00 +0000

Really?!?

Aspartame has been Renamed and is Now Being Marketed as a Natural Sweetener | Health Freedom Alliance:

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Richard Wilkinson: How economic inequality harms societies | Video on TED.com

noreply@blogger.com (Deborah Keegan) — Mon, 24 Oct 2011 17:21:00 +0000

Richard Wilkinson: How economic inequality harms societies | Video on TED.com:

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#Foodstock: Cooking to Stop the Mega-Quarry

noreply@blogger.com (Deborah Keegan) — Sat, 22 Oct 2011 19:12:00 +0000

Twitter / Recent images by @TeamHeadwaters:

Chef Michael Stadtlander, environmentalist and owner of Eigensinn Farm, with the help of the Canadian Chefs Congress, mobilized many of Ontario’s best chefs to come out last Sunday, October 16th to cook up a storm of protest in support of the Stop the Mega-Quarry movement. They named it Foodstock and the event attracting foodies and environmentalists alike, took place in Honeywood on the farm of Diane and Bill French. Both Stadtlander's restaurant/farm and the French farm are not far from the Melancthon Township proposed quarry site.

Stadtlander and the more than 70 Ontario chefs prepared a feast in the forest for the 25,000 plus Foodstock attendees who came out in the cold, wet and windy weather in support of Stop the Mega-Quarry. To name only a handful of the hard working chefs who ventured out in the early morning hours to start cooking and setting up for the event were: Brad Long (Café Belong), Order of Canada recipient Jamie Kennedy (Jamie Kennedy Kitchens), Victor Barry (Splendido,The County General), Keith Froggett (Scaramouche), Alexandra Feswick (Brockton General), Zane Caplansky (Caplanskys Deli), Anthony Walsh (Canoe), chefs from Parts & Labour, Enoteca Sociale and Buca, Kristen and Dan Donovan (Hooked), butchers from Cumbrae’s and chocolate makers from ChocoSol Traders.

In addition to the chefs that came on board were some iconic music industry performers you just might have heard of. To the delight of the crowd, singing and playing their support on the rain soaked stage were musicians Jim Cuddy of Blue Rodeo fame, with Cuff the Duke, Sarah Harmer, band members of the Bare Naked Ladies, Ron Sexsmith and Jeremy Taggart of Our Lady Peace acting as MC.

The mega-quarry that Foodstock was organized to help oppose, is a controversial proposal by The Highland Companies, an American-backed entity intent on transforming 765 hectares of Ontario’s best farmland into one of the largest limestone quarries in North America. When completed this hole in some of the best farmland in Ontario would be 1.5 times the depth of Niagara Falls. The quarry plans to excavate high-quality limestone deposits that sit well below the water table. Projections show that up to 600 million litres of water would be pumped from the massive quarry every day. The negative impact on local rivers, cold-water fisheries and Southern Ontario’s water supply would be catastrophic.

These days tickets for food events with chefs of this calibre can be $100+, but the people organizing Foodstock wanted everyone to be able to participate with a pay-what-you-can or a suggested $10 donation. The money will be used for legal fees to fight the mega quarry.

Giving a nod to 1969's Woodstock, a defining moment for an entire generation that attracted half a million participants to a dairy farm in upstate New York, Foodstock organizers drew inspiration from the Woodstock poster that featured a white dove on a guitar. The Foodstock poster (seen above) features a bird on the handle of a saucepan. Not just any old bird though, this bird is a bobolink, a threatened species that nests in the farmer's fields and grasslands in the proposed mega-quarry site of Melancthon Township.

”...and everywhere there were songs and celebration..."

French Canadian Delight - Sweet!

noreply@blogger.com (Deborah Keegan) — Thu, 13 Oct 2011 22:23:00 +0000

I wanted something rich and sweet today...Pouding Chomeur was the answer. This is an amazing self-saucing Quebec dessert. It's easy and fast to make - great for a week night dinner. Salut!

Pouding Chomeur avec Sauce aux Sirup d'Erable

Yield: 12 portions

Ingredients

Cake

½ cup unsalted butter, melted

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon sea salt

1 tablespoon baking powder

1 ⅓ cups milk

Maple Sauce

1 ½ cups maple syrup

1 ½ cups brown sugar

1 ½ cups heavy cream (you can omit the cream and substitute water instead)

⅓ cup butter

Method

Preheat oven to 325°F

Cake

In a large bowl, with an electric mixer, beat butter and sugar until light.
Add eggs and vanilla while continuing to mix.
In another bowl, sift together flour and baking powder.
Add dry ingredients to the butter mixture, alternating with the milk, and mix well.
Pour the batter in a greased 13' x 9' glass oven dish.

Sauce

In a medium saucepan bring the syrup, brown sugar, heavy cream and butter to a boil while stirring. Reduce the heat and let simmer for 2 minutes or until the sauce has slightly reduced.
Let cool slightly and pour slowly over the batter.
Bake for approximately 35 minutes or until the top of the pudding is golden and a toothpick inserted in the middle comes out clean.
If you are entertaining, invert the cake onto a large serving platter.
Serve warm or at room temperature.

Foodstock Preview « Good Food Revolution by Malcolm Jolley

noreply@blogger.com (Deborah Keegan) — Mon, 03 Oct 2011 22:15:00 +0000

Foodstock Preview « Good Food Revolution:

Chef Michael Stadtlander cooks lunch for Foodstock volunteers and visiting journalists at Vander Zaag Farm.
"On October 16 the Vander Zaag Potato Farm in North Dufferin County is going to smell delicious. At Foodstock, a hundred or so chefs from across Ontario (and a few special guests from further away – see the list below) will be cooking for anyone who shows up to hear concerts by artists like Jim Cuddy and Sarah Harmer to show opposition to the proposed Mega Quarry, which is to be dug (literally) next door. The farms that make up the site of Foodstock will, by all accounts, be destroyed if the environmental disaster is allowed to come to pass."
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Joan E. Keegan - Artist and Family

noreply@blogger.com (Deborah Keegan) — Thu, 28 Jul 2011 21:02:00 +0000

Art | Beach Metro Community News

Multi-media artist Joan E. Keegan will be having an exhibition of her paintings at The Beacher Café, 2162 Queen St. E., from July 26 through Aug. 31.

This collection of paintings and multi-media works ranges from her early abstract and intuitive pieces where she depicts the literal, spiritual and philosophical effects of urban development on the environment, to her more recent works depicting the environmental theme through abstract landscapes.

Keegan was born in Montreal, received her BA in Fine Arts from Concordia, and currently lives in the Beach. She also likes to travel to New Zealand.

Revealed: Charlie Burger's true identity - The Globe and Mail

noreply@blogger.com (Deborah Keegan) — Mon, 25 Jul 2011 15:15:00 +0000

Revealed: Charlie Burger's true identity - The Globe and Mail: "Franco Stalteri and his day job is director of experiential marketing for Your Brand Integrated Marketing Communications. He puts together high-end events for banks or luxury car companies or other prestigious clients such as Dom Perignon Champagne."

Easier for Mr. Stalteri to organize events but wasn't that part of the fun?

Conscious Food Festival at Fort York National Historic Site - August 13th & 14th, 2011

noreply@blogger.com (Deborah Keegan) — Wed, 20 Jul 2011 18:55:00 +0000

Conscious Food Festival at Fort York National Historic Site - August 13th & 14th, 2011

The Conscious Food Festival brings together the city and the country, highlighting the connection between what you eat and how it gets to your plate. Enjoy chef and farmer demos, tastings, music, forums, debates, interactive exhibits, seminars on food, social justice and the environment.

Included in the festival will be vendors ranging from retail food products to restaurants and green companies that are thought "conscious". Bring an appetite for food and the environment and your own shopping bag.

The Leslieville'r Daily News

noreply@blogger.com (Deborah Keegan) — Wed, 20 Jul 2011 18:00:00 +0000

The Leslieville'r Daily News

Check out our newly published recipes in "We Sure Can! - How Jams and Pickles Are Reviving the Lure and Lore of Local Food", by Sarah B. Hood

redrocketcoffee.blogspot.com -

Get exactly what you want for dinner tonight

noreply@blogger.com (Deborah Keegan) — Wed, 13 Jul 2011 14:12:00 +0000

Gojee is a brilliant recipe finder site based in New York (only wish I had thought of it!). Gojee personalizes your recipe search by cravings, what you don't like, food allergies, even by what you have in your kitchen. Now you can try out those ingredients you always wanted to but couldn't find a great recipe for. All recipes are a compilation from food writers and bloggers, and when you've filtered to your hearts content the site provides a summary with the links to the original publication for the entire recipe. Lots of great photographs too!

5 Thought-Provoking Food Videos, Part II: Lessons From Bed-Stuy - Daniel Fromson - Life - The Atlantic

noreply@blogger.com (Deborah Keegan) — Mon, 11 Jul 2011 16:13:00 +0000

The beauty of smallness...it's all in the details. Love this! 5 Thought-Provoking Food Videos, Part II: Lessons From Bed-Stuy - Daniel Fromson - Life - The Atlantic

Ontario's Proposed Mega Quarry: we are all responsible

noreply@blogger.com (Deborah Keegan) — Sun, 10 Jul 2011 20:12:00 +0000

Photo courtesy of Avvaz.org

Backed by Boston-based hedge fund Baupost Group, Highland Companies application for a 2,300 acre (an area two-thirds the size of Orangeville), 200 foot (farther down than Niagara’s Horseshoe Falls), open pit limestone mine will have a catastrophic effect on local business, the environment, community and health. The quarry HIghland proposes will be the largest in North America.

The area proposed for this mega-quarry, Melancthon Township, is characterized by an abundance of wind, crop land and stone. The soil is class 1, the best in the country.

Highland started to buy farms in 2006 under the guise of Headwater Farms, run by John Lowndes, who was born just outside of Orangeville. During sales negotiations Lowndes did not mention anything about aggregates, but apparently claims that he was open open about the company plans -- if anyone asked,. Headwater paid a premium (in this region) of $8,000 an acre. Included in these land acquisitions were the township's two largest potato growers, turning Highland into Ontario’s principal grower, packer and distributor of potatoes.

The GTA and the port of Owen Sound are only 100 kilometres away in opposite directions. There is an old rail line that connects the two. Highland’s proposal to the community in 2008, stated that there would be continued farming, an exploration of additional land uses with the development of aggregates, bringing back the railway, and building wind farms. Although there were many who saw the mega-quarry coming it was a surprise to others. And now many realize they are not looking forward to the utopian, sustainable future in Highland's proposal.

John Lowndes lives in nearby Alton, and continues as sole director of Headwater Farms.

The controversy over Highland's proposal has garnered the concern and attention of many more Ontarians who believe a mega-quarry will destroy the landscape and pollute the water supply of millions of people. The mega quarry project is about money and the greed of people who seem to believe that no matter what devastation is created, that it will be okay, that someone else will fix it when it all goes awry. But more likely they are not even thinking.

Highland plans to "excavate below the water table, causing more water to be pumped out of the quarry a day than is used in all of industrial Ontario, and endangering the water table at the head of a number of rivers that provide fresh water to over 1,000,000 people." Water is the earth's most important resource. Canada has an abundance and many of us take it for granted, while others around the world are fighting for it. If Canadians are not concerned, others will eventually come to take the water we don't think much about. Already it is being sold. The beneficiaries of these sales will not be the average Canadian.

Essential farmland will be destroyed by HIghland's quarry. Air quality will be compromised. The landscape will be scarred. Where will the the principal architects of HIghland's proposal and others associated with it be? Somewhere else, somewhere they do not have to look upon, breathe, or think about the effect of their handiwork.

In a time when more and more people realize that our food (agriculture) has been compromised by factory farming, we are considering giving up precious farmland. Farmland that is a resource belonging to everyone who wants to eat food grown with respect for the land. Farmland that sustains a community, the people and families who work it and all of us who ultimately benefit from it.

Biodiversity maintenance and protection is essential for the well being of Melancthon as well as other areas of Ontario, and the people who directly rely on it. Ontarians must realize that adverse effects on this biodiversity will impact all of us. We must act to save the land, water and air. We are charged with the protection of the land; for without it we will be nothing.

For more information about the Melancthon Mega Quarry, listen and watch what some of the residents have to say at: http://www.youtube.com/watch?v=I8ZkwK22hqI. Support stopping the mega quarry by signing the Avaaz.org Stop the Quarry petition. To have your say go to: Government of Ontario Environmental Registry

The Will to Survive

noreply@blogger.com (Deborah Keegan) — Sat, 11 Sep 2010 14:27:00 +0000

"The Will To Survive" is one story that speaks for thousands of cancer fighting children and families throughout the world.

Everyone's fight is different, but they all have one thing in common... "the fight for life".

Join Megan McNeil and all of the fighters that have jumped on board to raise awareness for both the need for research into childhood cancers and the support for families dealing with having a child diagnosed with cancer.

Megan McNeil "The Will to Survive" on YouTube - See the video of this young cancer fighter and join her in the fight against childhood cancer. Inspired by Megan's video? Love the song? You can purchase "TheWill to Survive" MP3 on iTunes http://itunes.apple.com/ca/album/the-...or on Amazon.

A portion of proceeds from the song will go to childhood cancer causes, including The James Fund for Neuroblastoma Research, which funds the James Birrell Laboratories at The Hospital for Sick Children and its research into neuroblastoma, the most frequent cause of disease-related death in children; and BCCCPA, a BC parents group engaged in support for families battling childhood cancers.

Feast Of Fields

noreply@blogger.com (Deborah Keegan) — Thu, 10 Sep 2009 20:37:00 +0000

Feast of Fields is an annual event that provides Ontario chefs and farmers the opportunity to come together to create a sustainable organic gourmet experience.

This year marks the 20th Anniversary celebration of Feast of Fields. The team at Organic Advocates are planning to make the event the best ever.

Where

Kortright Centre Organic Farm

9550 Pine Valley Drive

Woodbridge, Ontario
http://www.kortright.org/

Contact: feastoffields at gmail.com

When

Sunday, September 13, 2009
1:00 - 5:00 p.m

Organic Advocates/Feast of Fields was established in 1989 by chefs Jamie Kennedy and Michael Stadtlander and other like-minded professionals. Organic Advocates is a non-profit organization of organic producers, environmentally concerned chefs and other food professionals, and enlightened consumers.

Feast of Fields mandate is to promote awareness of the environmental and human benefits of organic agriculture. To increase both co-operation and market relationships between organic producers, interested food professionals and consumers. The group endeavours to establish links with other environmental organizations with the intention to furthering public awareness of the importance of organic agriculture and to support organic projects and events.

All images and information courtesy of Feast of Fields

Tea Poached Pears & Caramel Sauce

noreply@blogger.com (Deborah Keegan) — Sat, 05 Sep 2009 16:55:00 +0000

I love cooking with tea and this dessert recipe is perfect for the season's harvest pears. In this particular recipe incarnation of poached pears, I have used a spicy Chai tea with the flavours and bouquet of cardamom, cinnamon, cloves, mint, and nutmeg. Do experiment though. If you want a more subtle "true" tea flavour try black tea, the distinctive muscatel characteristics of Illam Nepal is lovely with pears. Experiment with green tea using Jasmine or with my favourite Oolong tea, Quangzhou Milk Oolong.

Cooking with tea is one of the easiest ways to impart a unique flavour to your cooking. Dried leaves can add crunch and flavour to rubs for fish, meat or poultry & brewed tea can be used as a braising liquid or a marinade. Cakes, cookies, fruit and dessert sauces will become exotic with a certain "je ne c'est quoi"!

Tea Poached Pears & Caramel Sauce
Yield: 4 servings

Ingredients for the Pears
4 cups water

6 tsp Chai tea
½ cup granulated sugar

1 lemon, zest and juice

4 firm but ripe Bosc pears

1 cup creme fraiche or whipped cream for garnish

Method
1. In medium saucepan, bring water to 185 degrees F or just under boiling. Add tea; cover and brew 5 minutes. Remove tea. Stir in sugar, zest and half of the lemon juice.

2. Meanwhile, keeping pear whole, peel fruit leaving stem intact and cut slice from bottom of the pear to make level

3. Using a melon baller, remove core from underside of pears.

4. Add pears to tea mixture in saucepan and simmer, stirring occasionally for ½ hour or until pears are tender.

Ingredients for the Caramel Sauce

½ cup granulated sugar

¼ cup water

1 tsp lemon juice

2 tbsp unsalted butter

Method
1. To prepare caramel sauce, place sugar, water, and lemon juice in a small saucepan. Set over medium heat, stirring just until sugar dissolves.
2. Continue to cook, swirling pan occasionally until mixture turns a golden caramel colour, about 5 minutes.

3. Remove from heat and carefully stir in 3 tbsp (45 ml) of pear poaching liquid, and butter.

To Serve

1. Spoon some of the caramel sauce onto the centre of a dessert plate and tilting the pate in a circular motion to evenly distribute the sauce on the plate.

2. Place each pear upright in the centre and knap (spoon over) just enough of the caramel sauce to lightly glaze the pear.

3. Serve with a dollop of crème fraiche or whipped cream.

Eggplant Parmesan Naples Style Parmigiana di Melanzane

noreply@blogger.com (Deborah Keegan) — Sat, 22 Aug 2009 18:03:00 +0000

This is the perfect time of year to make Eggplant Parmesan or Parmigiana di Melanzane. August is harvest month for the lovely deep purple eggplant in Ontario and most of North America. The eggplants you will find now can be smaller which makes them perfect for the individual sized portions of this recipe.

Many regions of Italy lay claim to the origin of this delicious dish but my favourite version comes from Naples and is one of the best examples of this most interesting of Italian regional cuisines. You can’t go wrong however you choose to prepare it and Italians say that even if eggplant parmesan is prepared badly it still tastes great!

If you can, use a locally produced fresh mozzarella but when you want to go all out try using Italian Mozzarella di Bufala from Italy’s Campania region. Natural Pastures in British Columbia is the only producer that I know of (there may be others) that produces mozzarella di bufala in Canada. And if you choose not to use smoked mozzarella you can eliminate it altogether. Another great choice would be Quebec’s famous Oka cheese. Oka is a semi-soft cheese with a distinctive flavour that could be described as smoky.

Parmigiana di Melanzane
Eggplant Parmesan

Yield: 6 servings

Ingredients
· 6 Vine ripened tomatoes
· 28 fl.oz (796 ml) Italian plum tomatoes, canned
· 4 cloves Garlic, minced
· 2 cups (500 ml) Extra virgin olive oil
· 4 lbs (2 kg) eggplant, peeled and sliced into rounds
· 1 bunch Basil, whole leaves
· 12 oz (340 grams) Mozzarella, thinly sliced
· 7 oz (200 grams) Smoked mozzarella, thinly sliced
· 1½ cups (185 grams) Grated Parmigiano Reggiano or Grana Padano, plus more for serving
· Sea salt to taste

Method
1. Preheat the oven to 325°
2. In a medium saucepan combine the canned tomatoes, a branch of basil, the chopped garlic, salt and 4 tablespoons of Extra Virgin Olive Oil, bring to a boil and then reduce the heat and let simmer for 30 minutes – longer if you have the time.
3. When done crush the mixture with a potato masher.
4. Peel the eggplants and slice into ½ inch thick slices.
5. Heat the olive oil in a heavy skillet until it is very hot, just until it starts to smoke.
6. Place the eggplant slices in the skillet (always remember to drop them in away from you) four or five at a time, until golden brown on one side, then turn to do the other side.
7. Drain the slices on paper towel and sprinkle as you go with sea salt.
8. Slice the mozzarella, smoked mozzarella and fresh tomatoes into ¼ inch slices.
9. Wash the basil leaves, pat dry and remove the stems.

Assembly
1. In a 9x13 inch baking dish or pan place a layer of the crushed tomato mixture on the bottom of the baking dish
2. Add a layer of the eggplant.
3. Then a layer of the sliced fresh tomato and one or two basil leaves.
4. Next a layer of the mozzarella and smoked mozzarella and 3-4 tablespoons of the Parmigiano Reggiano/Grana Padano.
5. Start again with another layer of eggplant and repeat with the other ingredients.
6. Make at least three layers of eggplant and 2 layers of the cheese and tomato.
7. Bake uncovered for approximately 30 minutes and allow to cool slightly before serving.
8. Garnish with some of the remaining whole basil leaves and sprinkle with more grated Parmigiano Reggiano/Grana Padano for serving.

Adapted & inspired by Benedetta Vitali

Susan’s Summer Salad

noreply@blogger.com (Deborah Keegan) — Mon, 10 Aug 2009 22:34:00 +0000

Recently my dear friend Susan invited me over for dinner and served one of the best salads I've ever tasted. Yes, when I like something I love it!

I have adjusted the ingredients somewhat (but not much). This salad accommodates soft leafy greens but could work well with just about any lettuce you choose. Susan usually makes her lovely vinaigrette with honey Dijon mustard. But because I am a honey addict the recipe here uses a blueberry honey and regular Dijon mustard. Either way the outcome is delicious. The vinegar should not be too mouth puckering so I chose a really lovely apple cider vinegar produced at the Abbaye Saint Benoit in the Eastern Townships in the province of Quebec.

Have fun with this great salad, use fruit that is in season for a subtly changing flavour througout the summer.

Susan’s Summer Salad with Honey Mustard Dressing
Serves 4

Ingredients for vinaigrette:
· ½ cup extra virgin olive oil
· ⅓ cup apple cider vinegar
· 1½ tablespoons Dijon mustard
· 1 large tablespoon honey

Method:
1) Whisk together the vinegar, mustard and honey.
2) While whisking, drizzle the olive oil in a thin stream, slowly into the vinegar,mustard and honey. The result will be a creamy emulsified vinaigrette.

Ingredients for the salad:
· 75 g or 3oz wild or baby arugula
· 1 head red leaf, butter, or Boston lettuce
· 10-15 cherries* cut in halves
· 10-15 strawberries* cut in halves or quartered
· 1-2 peaches** chopped in ¼ or ½ inch cubes
· ½ cup blueberries
· ½ cup melon** honeydew, canary or cantaloupe chopped into ½ inch cubes
· 1 avocado chopped in ½ inch pieces
· 4-8 leaves green or purple basil
· ½ cup feta cheese cubed
· sea salt
· freshly cracked black pepper

Method:
1) Wash greens, drain well and tear into little more than bite-size pieces
2) Chop peaches. If you prefer to leave the skin on the peaches you can especially if they are first of the season. You could also substitute firm in season apricots* for the peaches.
3) If strawberries are in season (May–early July) use them but later, use cherries. Strawberries should be halved or quartered. For the cherries, if you don’t have a cherry pitter, slice off 4 pieces by cutting close to the pit. You miss a little but it is a fast and easy way to cut cherries.
4) For the avocado, slice in half and remove pit. With a small knife, slice each avocado half with the skin on, into ¼ inch slices. Then slice length-wise. Remove the skin.
5) Cube the melon if using **
6) Cube or crumble the feta cheese.
7) Tear the basil leaves into small pieces.
8) Assemble the salad.
9) Add sea salt and cracked black pepper to taste.
10) Drizzle with Honey Mustard vinaigrette
11) Toss well but lightly and serve

* Using in-season local fruit and vegetables is a great way to keep this salad fresh all summer long. The quantity of berries you use will depend on how small or large the berries are and your taste.
** I prefer to use either peaches or melon but not together as the tastes are similarly sweet but don’t compliment one another.

Aphrodite A Memoir of the Senses

noreply@blogger.com (Deborah Keegan) — Fri, 07 Aug 2009 02:28:00 +0000

Lately I have been preoccupied with the recession and the dismal state of the food production system among other, shall we say, somewhat less than inspiring issues. The dreamer and romantic put aside. But upon opening Aphrodite A Memoir Of The Senses by journalist and author Isabel Allende, I was immediately seduced (aahh to be seduced!) - the lover recalled. This book promises to be a romp through the ages combined with the seduction of food. Hard to believe I have not made it past the first three pages isn't it? So taken with the dedication, quote and introduction the desire to share the book's seductive preamble has lead me back to my computer. Get ready...

Dedication:

I dedicate these erotic
meanderings to playful lovers
and, why not?
also to frightened men and
melancholy women

Quote from Srngarkarika, Kumaradadatta, twelfth century

Her breath is like honey spiced with cloves,
her mouth delicious as a ripened mango
To press kisses on her skin is to taste the lotus,
The deep cave of her navel hides a store of spices
What pleasure lies beyond,the tongue knows,
But cannot speak of it.

Introduction and Rondo Capricciosso

The fiftieth year of our life is like
the last hour of dusk,
when the sun has set and one turns
naturally toward reflection
In my case, however, dusk incites me to sin,
and perhaps for that reason,
in my fiftieth year I find myself reflecting
on my relationship
with food and eroticism; the weaknesses
of the flesh that most tempt
me are not, alas,
those I have practiced most!

I can hardly wait to dig into this sensuous tale of Allende's personal memories, folklore, legends and as the dust jacket states: memorable moments from literature - erotic and otherwise...a feast of fascinating facts about the aphrodisiac powers of food and drink.

Aphrodite was published in 1998 - while I was occupied with my own adventures in Italy which explains why I missed this gem at the time. If you can't wait for my review you're forgiven for running to the library or bookstore to pick up a copy for yourself.

A toast to the joy of life. Bon appetit!

Image courtesy of Harper Collins

Pizza Pizza Salt Lick Relief - Is It Enough?

noreply@blogger.com (Deborah Keegan) — Thu, 06 Aug 2009 17:28:00 +0000

Following up on my recent post Canadians Consume Piles of Salt, Canada's fast food chain, Pizza Pizza announced August 4th it has introduced a whole wheat multi grain crust with 25% less sodium than its original “classic” crust. Customers can also request a thinner crust which will further reduce sodium intake. Pizza Pizza has achieved the lower salt content by reformulating the ingredients.

The Pizza Pizza Nutritional Information shows that a single walk-in slice of pepperoni pizza (277 gram serving) contains 1710 mgs of sodium. However it's not clear if this is the updated information with the reduced sodium content. A Globe and Mail article dated August 5th states that "A walk-in slice of classic pepperoni pizza (286-gram serving) contains 1,630 milligrams of sodium."

The introduction by Pizza Pizza of the new lower sodium crust is good news. Does it go far enough? Probably not. But it is important to recognize that a company like Pizza Pizza is giving consumers some lower sodium choices. Hopefully they will continue the reformulation process with other items on the Pizza Pizza menu. The company also added a gluten-free crust to the menu in June 2008.

Health Canada recommends a daily intake of 2100 mgs of sodium or approximately one tablespoon of salt. The Canadian Stroke Network, the Canadian Obesity Network and the Advanced Foods and Materials Network awarded the second annual national Salt Lick Award in February 2009 to the country’s pizza producers for loading the popular fast food with blood pressure raising sodium.

Photograph courtesy of FreeFoto.com

Tea is a Divine Herb

noreply@blogger.com (Deborah Keegan) — Fri, 31 Jul 2009 19:07:00 +0000

After water, tea is the most consumed drink in the world. Tea is romance, history, a divine herb, and a business. Tea embodies the spirituality of life. And the fiscal prosperity life requires.

There is so much more to tea than just your daily cuppa. Find out what this delightful beverage has come to mean to us over the centuries in the The Meaning of Tea. The fabulous life of tea is portrayed beautifully, giving us insight into how we humans relate to the divine herb. If you are in the Toronto area The Tea Emporium is currently in the midst of arranging a screening of this inspiring portrayal of a beverage many take for granted.

All the photos here are by friend, author of The Ancient Tea Horse Road and photographer, Jeff Fuchs. Fuchs currently lives in Shangrila where (among other adventures) he is documenting the lives of nomads living within the tea regions of China's southern Yunnan province. These are just a taste!

Photographs courtesy of Jeff Fuchs

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noreply@blogger.com (Deborah Keegan) — Fri, 31 Jul 2009 18:18:00 +0000

Conscious Food Fest in Toronto

noreply@blogger.com (Deborah Keegan) — Wed, 29 Jul 2009 16:47:00 +0000

Toronto Tasting Notes earlier today blogged about the Conscious Food Festival and posted on Twitter where I found it. I think this could be a seminal event for Canadians supporting local sustainable food producers across the country. The Conscious Food Festival's inaugural event will take place at Toronto's historic Fort York site. Although participant details for the event are still in the works I believe this is an event to keep an eye on. With the likes of Chef Jeff Crump of Ancaster Old Mill, Banff's Ryan Rivard owner of The Bison Restaurant and the folks from Everdale Environmental and Power Juncture involved Conscious Food Festival is sure to be a success!

If you're interested in becoming a vendor or you just want to attend go to http://www.consciousfoodfestival.ca/ for more information.

When:
Saturday September 26th 11:00am - 8:00pm
Sunday September 27th 11:00am - 8:00pm

Where:
Historic Fort York

100 Garrison Road (near the Canadian National Exhibition Grounds)

Toronto, ON

The Founders:

Scott Rondeau and Emma Brown of the Power Juncture Corporation founded the Conscious Food Festival. They are also the founders of the Toronto Wine and Spirit Festival (June 19 & 20, 2009 – Distillery District). Scott Rondeau is also the co-founder of Toronto’s Festival of Beer.

The nine person organizing committee includes:
- Jeff Crump, Executive Chef The Ancaster Old Mill, Ancaster ON
- Ryan Rivard, Owner The Bison Restaurant & Lounge, Banff AB
- Brendan Johnson, Executive Director Everdale Environmental Learning Centre, Hillsburg ON
- Scott Rondeau, Co-founder of the Conscious Food Festival & President of The Power Juncture Corporation
- Emma Brown, Co-founder of the Conscious Food Festival

Conscious Food Festival Manifesto

The evolution of civilization is under way. Canadians are opening to change. Most of us now know that the consequences of our lifestyles are impactful and are accelerating. The time has come to take the dialogue about sustainability to the next level. We can do this in many ways, but it’s the small things that add up…small changes really can make a difference.

The Conscious Food Festival will focus on everyday behaviour and habits with the understanding that lifestyles must evolve. To this end, the Conscious Food Festival is about helping achieve truly sustainable communities by educating people in an area that everyone is involved in every single day… Food.

The following are considerations when deliberating vendors, sponsors and partners for the Festival.

Our Mission: To inspire consumers to have a clear, guiding philosophy through which they can mediate between their sometimes competing identities as an environmentally conscious person and a consumer.
Our Initiative: Helping people evolve healthier, more sustainable lifestyles.
Our Manifesto: These are Guidelines and although our goal is to adhere to as many as possible it is understood that companies (like our event and manifesto)… will evolve.

The manifesto Committee will vote based on these guidelines building a 5 and 10 year plan.

Company considers a strong connection between plate and plane
Company makes an effort to limit/reduce/eliminate foot print
Company is Local‐ if company is not local they will be considered if they purchase Carbon Off‐Setting Credits from our list of Carbon Off‐Setting Associations/Companies
Company considers Natural – that products are produced in a clean way thatdoes not harm the environment, animal welfare or our health
Company considers Healthy – conducive to good health
Company considers Delicious – that the food we eat tastes good/is pleasing to
the senses
Company is Socially Responsible
Company is Socially Accountable
Company makes sustainable lifestyles more convenient and attractive in their work place; does the company utilize the three R’s (Reduce Recycle, Reuse) in their operations/philosophy through to production
Company has “Green” initiatives
Does the company use materials that are non‐toxic
Does the Company have products that have been ethically produced
Company practices what they preach, starting with their own day to day lives.

Canadians Consume Piles of Salt

noreply@blogger.com (Deborah Keegan) — Wed, 29 Jul 2009 03:02:00 +0000

Last week media across the country told Canadians that we consume more sodium in the food we eat than any other country in the world. This information comes from a recently released study undertaken by World Action on Salt and Health (WASH) .

If you are Canadian and eat out a lot, particularly fast food, you are putting yourself at a higher risk for heart disease than any other country surveyed in the study. International restaurant chains selling burgers, submarine sandwiches and onion rings in Canada contain significantly higher levels of sodium than the same products sold in other countries. Sodium, sugar and fat are used to make poor quality bland ingredients palatable.

In Canada a single serving of onion rings from Burger King contains 620 mg of sodium compared to the 200 mg of sodium found in the same product produced by the chain in Britain. It is estimated that a hamburger from a fast-food restaurant contains about 1,000-mg. Grilled chicken sandwich: 1,250 mg. A single egg roll: 400 mg. One large slice of pizza can come in at more than 1,000 mg of sodium

Many fast food companies say that sodium levels differ from country to country based on preference. Are Canadians asking for more salt? How are these salty taste levels tested? Focus groups? Surverys, research and analysis? Any results they can share with us?

Three of Canada's Networks of Centres of Excellence - The

Canadian Stroke Network, the Canadian Obesity Network and the Advanced Foods and Materials Network awarded the second annual national Salt Lick Award this past February to the country’s pizza producers for loading the popular fast-food with blood-pressure raising sodium. The 2009 Salt Lick Award coincided with World Salt Awareness Week an effort by some 20 countries around the world to highlight the excessive amounts of sodium in fast food and restaurant fare.

An adequate daily intake of sodium for most adult Canadians is 1,500 mg or less. 1 level teaspoon of salt contains just over 6 grams of salt. 6 grams of salt contains about 2,300 mg of sodium.

According to the WASH survey many products found on supermarket shelves contain high levels of sodium. Interestingly these amounts differ from country to country. It appears that sodium levels are highest in Canada and lowest in Britain. Britain initiated an aggressive campaign a few years ago to reduce salt consumption. High levels of salt consumption are linked to high blood pressure and cardiovascular disease and are believed to be the leading cause of these diseases.

Processed foods are the main source of sodium Canadians consume and make up the 70% + average daily sodium intake. Only about 15% of our sodium intake comes from salt added during cooking or at the table.
Some food manufacturers claim that it would be extremely costly to reduce sodium in their products because to do so requires a complex product reformulation process. This begs the question: are we not worth the time, effort and money? If what is in their products ultimately kills people are they not to be held responsible? Campbell Soup has reduced sodium in their soup products and launched an aggressive marketing plan. Have we heard them complaining of reduced revenue? Not a peep.

Kellog Canada cereals were identified in the WASH survey as having major variances in sodium levels compared to data from other countries. A 100 gram portion of original Special K contains 931 mg of sodium in Canada, compared to 450 mg in France, Norway, Britain and various other countries.

Dietary sodium contributes to 17,000 cases a year of stroke and heart disease in Canada, says study produced by researchers at the Libin Cardiovascular Institute, University of Calgary and Simon Fraser University, co-authored by Dr. Norm Campbell of the Canadian Stroke Network.

“High levels of sodium in fast and prepared foods often go hand-in-hand with higher calories and fat content, adding significant health risks to the equation,” explains Dr. Arya M. Sharma, Scientific Director of the Canadian Obesity Network in a recent press release. “Overweight and obese people have heightened sensitivity to the effects of sodium, and will experience higher increases in blood pressure in response to sodium intake than normal-weight individuals. It is therefore extremely important for people above a healthy weight to limit salt intake in the diet.”

Food label facts compiled by Sodium 101.ca.
- Sodium free: less than 5 mg of sodium per serving.
- Low sodium: 140 mg or less per serving.
- Reduced sodium: 25% less sodium than the original product
- Lower in sodium): 25% less sodium content than comparable products (may still be high).
- No added sodium: No salt or sodium was added during processing (may still contain sodium).
- Lightly salted: Contains at least 50% less added sodium than is typically added to comparable products (may still be high).

A high-sodium diet increases blood pressure and high blood pressure is a major risk factor for stroke, heart disease, kidney disease and dementia. High sodium consumption has also been linked to osteoporosis, asthma, stomach cancer and obesity.

Health Canada's Working Group on Dietary Sodium Reduction met in Ottawa in February 2009 to begin development of a strategy to lower sodium content in the diets of Canadians. The strategy will include education and voluntary reductions of sodium levels in processed foods and research.

Jazz'n Toronto Beaches

noreply@blogger.com (Deborah Keegan) — Tue, 28 Jul 2009 01:12:00 +0000

Summer in Toronto is fun and entertaining. This is a city of summer festivals. Whatever your tastes may be there is guaranteed to be a festival for you. Foodies hit Summerlicious for prix fixe menus at "A" list restaurants, Taste of the Danforth for the Greek experience and the CHIN Italian picnic among many. We have the biggest, baddest and boldest Pride Week celebration that entertains you with one of the grooviest parades you’ll ever hope to see. Then comes Caribana Festival, the largest West Indian carnival celebration outside of the islands and the largest in North America. Luminato entertains with numerous amazing cultural events like Cirque de Soleil and downtown Toronto boasts a major jazz festival that attracts musicians like Dave Brubeck. The Toronto Islands host several events each summer such as the traditional Chinese sport, the Dragon Boat Races and Wakestock where Canada's biggest action sports and music festival hijinks are outdone only by the good looking young things keeping the beat. Racing through the city's streets the deafening roar of the Indy race arrives before being seen - the speed, the excitement, the very fast expensive cars and people!

Toronto is the kind of place that you never have to leave to experience the world. The world has come to us. It’s a city of such cultural diversity that on any given day or night something is happening that you’ve probably never seen nor done before. And it all breaks loose come summertime! Can’t get out of the city? Spend the entire season going from one event or festival to another and never be bored. At times you may even feel that you have actually traveled to another place.

My particular favourite summer event is The Beaches International Jazz Festival. The downtown jazz fest is bigger but this one is in my neighbourhood. The Beaches is 15 minutes from the centre of Toronto but worlds away. During the early years of the 20th century this is where Torontonians came to picnic, or rent a sail or row boat and spend the day at the beach with the family. And they still do. In its hey day as a summer get away a lucky few came to spend time in their summer home to escape the bustle of city life. The neighbourhood retains its summer town atmosphere and remains a destination for many Torontonians wanting to enjoy a day at the beach or to enjoy a stroll along the boardwalk on a summers’ evening.

During the four days of the Beaches Jazz Festival all I need do is walk out my door to have music and laughter envelope me. Up and down the tree lined avenues the music wafts its way through the hood down to the shores of Lake Ontario. A warm sunny day is the only other thing to wish for. It’s a street fest that engages the neighbourhood and has attracted millions of fans over its 21 year history.

Queen Street East closes Thursday night through Sunday evening for blocks. Whatever your taste in jazz you’re certain to find it here along with R&B, world, rock, and blues. I think I may even have heard a little country one year. It wasn’t always as musically eclectic but now has a little something for every musical taste as more and more people come to enjoy the festival.

Thursday night tends to be locals night. The crowds have not yet descended giving neighbours and friends the opportunity for a leisurely stroll. Going on for blocks taking in the music, the food and the people. Festivals of any kind are great for people watching and the Beaches Jazz is no exception.

This festival is not just for music lovers. The festival is a family affair from babies to grandparents; everyone comes out to take in the scene. Bring the stroller, blankets, deck chairs and voila it’s a gathering of the ages. Without doubt the festival brings out lovers. This past weekend I noticed more couples walking arm in arm, hand in hand, stopping to snuggle and kiss while some of course just could not keep their hands off one another. It’s a hot scene!

I love my neighbourhood. The jazz festival adds a layer of joy. The people are great, the street food gets better every year, the atmosphere is friendly and the music is wonderful. Who knows perhaps sometime we all will fall in love to the sound of jazz on a hot summer night.