Jugs & Cans: A Food Art Exhibit

all photos by Stacey Newman

 

“10,000 restaurants in Canada have permanently closed since March 2020. Of the 48,000 workers in the retail, accommodations and food services industry who lost their jobs in fall of 2020, 80% were women. This increase in unpaid labour has already reduced women’s contribution to the economy. If this extra burden lasts, it will cause more women to leave the labour market permanently, reversing progress towards gender equality and reducing productivity in the economy.” *

The Art Gallery of Burlington has a new exhibit and it’s all about food. Featuring over 180 different vessels – bottles, boxes, jars and tins – all encased in crochet. The show is called Jugs & Cans: A Reaping. Continue »



A New Herb

Fresh coriander seeds

 

We’ve talked about it on the blog before but it bears repeating. Every summer your cilantro plant will begin to flower, and then bust out into fresh coriander seeds. And a whole new herb is born. One that is the greatest expression of flavour the plant or seed can offer up. Don’t agree? Let’s see what a world renowned expert of flavour has to say about it. Continue »



A Talk With Anissa Helou For Ramadan

 

Anissa Helou is known affectionately as the “Julia Child of the Middle East”. She has written eight cookbooks on Middle Eastern, North African and Mediterranean Cuisines. This month she’ll be taking part in a talk about Ramadan organized by one of Canada’s foremost culinary leaders.

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Hello Dream Pie

Orange Dream Pie, photo by jennifer Crawford

It’s one month into 2021 and we’re doing okay, all things considered. It’s time we gave ourselves a pat on the back – we can do this. We’re almost at the end of January, Valentine’s Day chocolates are practically just around the corner. Until then we deserve a treat, and seeing as it is high citrus season – Meyer lemons are in store, plump Ruby grapefruits are bouncing down the aisles and Cuties are piled to the ceiling – let’s talk curd.

Specifically a Dream Pie made with orange curd. Continue »



Get Pickled: A Free Fermentation Class

 

David Zilber is a Torontonian who left the nest and flew to Copenhagen. There he began working for René Redzepi, considered the greatest chef on earth by many, and wrote a book with him. The Noma Guide to Fermentation is a bible of preserving and occupies a rarified place on the cookbook shelf, right beside The Art of Fermentation by Sandor Ellix Katz.

Now Katz and Zilber are coming together to do a free class on their favourite subject. Continue »