It is no secret that by and large, the majority of Canadians are addicted to the convenience of disposable items, so it is heartening to see ordinary citizens like Latelin Leblond and Tara Smith-Arnsdorf doing something about it.
Most of us grew up aware of the three “R”s; reduce, reuse and recycle, but darn it, it seems that for every good idea that comes along there is another more insidious convenience that makes any of the three “R’s unsavoury; disposable diapers, throw away excessive packaging, disposable single-serving coffee makers are among the most ubiquitous examples of our disposable values. There are countless ways to reduce and reuse and recycle, and to these we should add another few “R”s: rethink, retrain and replace. Rethink the way we consume and the way we waste, retrain ourselves to get used to a new (often “old”) way of doing things, and replace certain environmental practices and products with (let’s call them “unvironmental”) sustainable choices and actions. It’s really simple, but as we know, simple and easy are two different words. Continue »
Wouldn’t it be cool if the Greater Toronto Area had a facility that raised organic fish from hatchling to market size, that grew organic greens and veggies year round using 90% less water than conventional farming methods? Well, there is such a place, it’s located just north of Pearson Airport and it’s called Aqua Greens. Continue »
Since 1893, some of the best cheese in the world has been made at The Abbey of Notre Dame du Lac at Deux –Montagnes Quebec, a monastery that at its peak was home to over two-hundred monks. In 1880, the Trappists were expelled from France and offered some land on the Lake of Two Mountains, in Oka, Quebec, by another Order, the Sulpicians. The monks established the Monastery there and, to help sustain it, formed The Oka Agricultural Institute in collaboration with the University of Montreal.
Trappist monks, although they do live a life of quiet contemplation and prayer, removed by-and-large from the outside world, have always been encouraged to support their monasteries by producing goods available to the general public.
Monks from of other countries like Belgium and Holland are famous for producing beer, and in fact the beer from the Westvleteren Brewery run by the Trappist Monks make what is in some circles regarded as the best beer in the world.
And so it was that, in 1893, when the monks of the Oka abbey found themselves in financial trouble, they found a solution; cheese. As it turns out, one of the monks, Frère Alphonse Juin was from the Port-du-Salut Abbey in Entrammes, where the famous Port-du-Salut cheese was developed. And he had the secret recipe! Continue »
Here is our interview with Alex Longo, the woman behind Cracked Coconut, a sweet vegan spread that is a brand new addition to our shelves at the store. Alex tells us about how she became a food producer and what products she plans to create next.
What is your background and how did you end up doing what you do now?
I have been battling Crohn’s disease since I was seventeen years old. In my first year of university, I was hospitalized for nine days from an unforeseen illness caused by my Crohn’s prevention medications that almost lead to death. That was my breaking point; I knew there had to be another way to live my life pain- and symptom-free. I immersed myself in studies related to quality nutrition, packaged food systems and ingredient sourcing as well as reading many cook books and blogs about transitioning to a whole food diet. Continue »
We’re in the dog days of summer now, and the recent spate of hot days has many of us rushing to the freezer , scrambling after the Dicky Dee truck or headed to the local ye olde tyme ice-cream shoppe for a milkshake, ice cream cone or frozen confection on a stick like a Haagen Dazs bar.
But for the vegans among us, or those of us cutting down on dairy, some of the options out there leave a lot to be desired when it comes to flavor and fun. And let’s face it, if we’re reaching for an ice cream or frozen yogurt snack, we aren’t thinking about restraint, we’re thinking of indulgence.
Can you have it both ways? Continue »