A few weeks ago we reported on Chef Ned Bell and his plans to cycle across Canada to raise awareness about the state of our oceans, rivers and lakes, and specifically, to turn the conversation towards making informed and educated choices when it comes to choosing sustainable seafood.
One of the more often overlooked choices that regularly appears on lists of sustainable seafood picks is the humble sardine. Many of us have been snacking on tinned sardines for years, lured by the convenience, devoted the taste, unaware that when it comes to seafood, sardines are one of the more environmentally responsible -and healthy-choices we can make in our diets. Continue »
Summer is the perfect time for light, healthy eating and snacking, and few things refresh, sustain and satisfy to the degree that fresh, delicious garden vegetables do. A platter of crudité, the French word for an assortment of fresh, raw vegetables, is not only healthy, it is visually appealing as well, and might just be the most beautiful thing on your table. A crudité platter calls out for dip, and while you could just dump some Newman’s Own Ranch in a bowl and call it a day, I thought I’d pull together a selection of fresh and delicious dip recipes to inspire you to whip some up from scratch. Continue »
Ruth Klahsen makes some of the most delicious cheese in the country and we’re very proud to sell her Monforte Dairy cheeses at our cheese counter.
Not only does she produce incredible cheese, she does so in a way that supports small dairy farms and allows her to source her milk from the local community. Alternatives Journal touted her in a recent article saying,
“Monforte’s founder, Ruth Klahsen, recognized that an interdependent relationship with local farmers would not only give her the best quality raw materials, but it would also allow Monforte to connect with the local community and develop personal ties that would encourage trust and interdependence among all of the partners involved.”
Housemade Semi-Firm Tofu from Ursa
September is cookbook month – that’s when all the publishing houses release their newest cooking titles in time for the Christmas shopping season. There are some big ones coming out this fall, including a new one by Marcus Samuelson, Sean Brock’s first ever book and, the one we are most excited about, a cookbook devoted specifically to the chefs of Toronto. Penned and compiled by Amy Rosen, Toronto Cooks, delivers introductions to fifty top Toronto chefs and offers two recipes from each. The result is a dizzying collection of delicious food porn and revealing intros that explain how the talented chefs of our city get their inspiration. Continue »
Ned Bell is one of Vancouver’s top chefs but you won’t find him in his kitchen at the Four Seasons this summer. He’s cycling across Canada instead. Continue »