Monday, May 25, 2015

Flavourful Saskatoon, May 25, 2015





Thomas Haas, North Vancouver

Saturday Treats
Saturday is my family’s day for visiting the Saskatoon Farmers’ Market and Earth Bound Bakery and I look forward all week to the treats that will be in store for me. Here are this week’s hits:

Baklava – Ef Zeen Greek Cuisine
Salted Caramel Apple Rose – Wild Serendipity Foods
Savoury Croissant (kale, ricotta & walnuts), Apple-Brie Nightgown – Earth Bound Bakery

And, for those of you who are wondering, how or why you would eat a “nightgown,” here’s the answer. Douillons aux Pommes, aka Apples in Nightdresses/Nightgowns, is a culinary specialty from Normandy where they grow a lot of apples. Here’s a recipe.

Food Truck Rally, June 11
There will be a food truck rally to raise funds for the Children’s Hospital Foundation from 10 am to 2 pm, June 11, on the northeast side of 3rd Avenue and 22nd Street.


Lunch at City Perks
Lunch outdoors on a sunny spring day – what could be nicer! City Perks offers so many different lunch options. I really enjoyed my Roasted Vegetable & Goat Cheese Calzone, while Shelley had an Asparagus Quiche. The salad was great with Tortilla Strips and Black Beans for added flavour.


Vancouver Bakeries
I will be in Vancouver in August (yippee!) and am looking forward to visiting a few of Vancouver's best bakeries. I can already guarantee you’ll find delicious goodies at Terra Breads and Thomas Haas in Vancouver as well as Bell’s Bake Shop in Steveston.

Flavourful Saskatoon is a weekly Monday feature. I also post regular profiles of culinary entrepreneurs, new restaurants and new food products.

You can follow Wanderlust and Words on Facebook, Twitter, or by email (top right corner).

Monday, May 18, 2015

Flavourful Saskatoon, May 18, 2015


Food Environments in Canada, May 21
SPHERU is hosting a 3-day event in May to examine food environments in Canada. Steven Cummins, London School of Hygiene and Tropical Medicine, will present a public talk on food-based interventions at the Roxy Theatre at 6:30 pm, May 21.

Eat These Words Community Supper, May 24
Act quickly to purchase tickets for Slow Food Saskatoon’s fundraising dinner on May 24. Chef Jennifer Willems and Chef dee Hobsbawn-Smith will be presenting a five-course Italian menu from locally sourced Saskatchewan food.


Lexicon of Sustainability, June 5 
Join the Saskatoon Food Council at their monthly Urban Ag Movie Night at 7 pm, June 5, at Station 20 West for the Lexicon of Sustainability. The Lexicon of Sustainability combines “information art” photo collages and a series of short films to introduce a discussion on food sustainability and our evolving food culture.

Fresh Spring Greens 
What a treat to have fresh spinach and asparagus from the Saskatoon Farmers’ Market!


Chef’s Table
I’m enjoying Chef's Table, a six-part series of interviews with chefs, on Netflix. I believe that food’s primary purpose is to nourish and sustain us; however, I’m full of admiration for these chefs who are creating works of art. Each episode takes you inside their restaurant kitchen and introduces you to their family, their dreams and ambitions.

Flavourful Saskatoon is a weekly Monday feature. I also post regular profiles of culinary entrepreneurs, new restaurants and new food products. 

You can follow Wanderlust and Words on Facebook, Twitter, or by email (top right corner).

Monday, May 11, 2015

Flavourful Saskatoon, May 11, 2015


Best Hospital Food Ever 
I had the best hospital meal ever the evening after my surgery – a grape popsicle! It wasn’t a gourmet dish; it demonstrated no culinary expertise; but it was exactly the right thing for me to eat as I upgraded from ice chips to real food. Something to keep in mind when we attempt to define quality food.

Shop Local 
Invest $25 in a GOLOCO membership card and you’ll save money and show support at lots of local food businesses (Earth Bound Bakery, Nosh, Griffin Takeaway, City Perks, EE Burrito, Honeybun CafĂ©). Sounds like a good idea to me.

Pardessi Bazaar
A friend commented on Twitter that Pardessi Bazaar (1-415 51st Street East) was her favourite place to shop for Indian specialties. Just looking at their website makes me hungry.

Basics of Composting
Want to start a backyard compost bin but need more information? Saskatoon’s Master Composters are offering introductory presentations from 7-8:30 pm, May 13 (Alice Turner Library), and 2-3:30 pm, May 23 (Mayfair Library).

Community Gardens 
Saskatoon now has 39 community gardens (up 5 from last year). Wow!

Go Vegan
 A 100-year-old heart surgeon retired at 95. He’s been vegan for almost 50 years.

Arcadia Bar, a vegan restaurant in Edmonton, sounds like a great place to eat – everything from vegan donair to tacos and burgers.

Flavourful Saskatoon is a weekly Monday feature. I also post regular profiles of culinary entrepreneurs, new restaurants and new food products. 

You can follow Wanderlust and Words on Facebook, Twitter, or by email (top right corner).

Monday, April 27, 2015

Flavourful Saskatoon, April 27, 2015


Saskatoon Farmers’ Market, May 2 
The Saskatoon Farmers’ Market heads back outdoors on Saturday, May 2.

Top of the Hops, May 21-23
Top of the Hops is back at Prairieland Park, May 21-23.

Ouzopalooza, May 22 
Transport yourself to a Greek taverna at the Saskatoon City Hospital Foundation’s fundraising dinner, Ouzopalooza, on May 22.

Vegan Pho
The Odd Couple Restaurant is now serving Vegan Vietnamese Rice Noodle Soup (a.k.a. Vegan pho). I really appreciate all the vegetarian/vegan items on their menu.

Saskatoon Seed Library
A Saskatoon Seed Library – what an awesome idea! Why not join and start growing and saving seeds to ensure greater local food security?

Tomatoes and Milkweed 
Monarch butterflies can’t survive without milkweed. Blazing Star Wildflower Seed Company will be setting up at the Street Stall Saturday Market adjacent to the Saskatoon Farmers’ Market on May 2 with heirloom tomatoes and peppers as well as wildflowers. They hope to have Dwarf Milkweed for sale in June.


Good Meals 
I had an excellent pecan burger and soup at The Woods Alehouse a couple of weeks ago. The servings are very generous and the burger was loaded with caramelized onions, spinach and avocado.

I can also highly recommend the vegetarian sandwich and soup at Calories on Broadway. The house hummus is organic and there was lots of fresh, crunchy lettuce, red pepper and cucumber. Their wild rice bread is a long-time favourite of mine.

Nosh Eatery & Tap is a great place for Sunday brunch from 10:30 to 2 every week.


Picnic in Provence 
Picnic in Provence by Elizabeth Bard is a delightful read from start to finish. Sunshine, fresh figs and strawberries, markets and an ice cream store – delicious!

Moving into the Fast Lane 
Wanderlust and Words will be taking a short sabbatical as I’m getting a bright-new, shiny-new hip (matching pair!) on April 28. #Can’tCatchMeNow #FullSpeedAhead

Photo credit: iStock_000020559793

Flavourful Saskatoon is a weekly Monday feature. I also post regular profiles of culinary entrepreneurs, new restaurants and new food products. 

You can follow Wanderlust and Words on Facebook, Twitter, or by email (top right corner).

Wednesday, April 22, 2015

Saskatoon Food Bank and Learning Centre: Meeting the Needs of Saskatoon's Growing Population


The Saskatoon Food Bank and Learning Centre (SFLBC) receives over 12,000 requests for food a month. Almost half the respondents to a 2014 client survey said they pick up a food hamper every two weeks. Over 60% have been using the Food Bank hamper program for more than two years. Shocking statistics in a city that prides itself on urban growth and prosperity.

When the Saskatoon Food Bank opened its doors in 1983, I’m sure they thought it was a temporary fix for a short-term problem. That hasn’t proven to be the case (almost a third of Saskatchewan's single-parent families can't afford healthy food), and the SFLBC’s services continue to evolve to better meet the needs of their clients and to address the underlying causes of hunger and poverty. They’ve expanded their programs to include literacy and work experience programs, cooking classes, urban agriculture, a clothing depot, and advocacy.

The SFBLC held an open house in February and I was intrigued by some of their survey results and future plans. I had lunch with Brit MacDonald, Community Developer/ Urban Agriculture Manager, to obtain more information.


Healthy Food 
It seems like a no-brainer to provide as much fresh, healthy food as possible in the emergency food hampers. And yet it’s not quite that simple. The SFBLC conducts an annual need assessment survey to help them meet the needs and wants of the community that relies on them for food. The Fall 2014 survey asked clients what kind of food should be provided by the Food Bank. The #1 choice was lots of food, even if it’s not healthy. The #2 choice was food that is quick and easy to prepare, even if it’s not healthy. Last, by a wide margin, was fresh fruit and vegetables.

There are many complex, inter-related factors that account for these results. What we do know is that nutrition education and food skills training increase the uptake of vegetables by any population. Food Bank clients need the opportunity to try samples of unfamiliar foods and attend food demonstrations or cooking classes. And the interest is there. SFBLC’s urban agriculture survey indicated that over two thirds of clients were interested in attending cooking classes, 47% were interested in canning classes and 43% were interested in learning about herbs and spices.

The SFBLC currently offers some cooking classes, but a very small kitchen limits their ability to expand this service.

Bridging the Divide
I make regular donations to the SFBLC, but I’ve never stepped through their doors. I suspect that I’m not alone in this regard. There’s an invisible wall that separates those of us who donate to the Food Bank from those who use its services. It’s an artificial barrier and one that the SFBLC is working hard to remove so that everyone feels comfortable at the Food Bank.

Shared interests – preparing and eating meals, gardening – provide a common meeting ground. The Garden Patch on 3rd Avenue North is a wonderful project and has done so much to raise the visibility of the SFBLC and to switch the focus from emergency food rations to healthy food for all. Over the past four years, they’ve harvested over 90,000 pounds of produce thanks in large part to over 1,000 visitors who planted, weeded and harvested the site.

Unfortunately, in our northern climate, the Garden Patch is only operational for a few short months. In addition, it’s not located next door to the SFBLC, so there are fewer opportunities to build community around common interests in healthy food, gardening and food security.


Community Greenhouse 
Wouldn’t it be awesome if there was a year-round facility that was accessible to everyone in Saskatoon and that was equipped to meet a wide range of needs – from emergency food hampers to cooking classes and harvest festivals?

I’m sure those are the thoughts that immediately sprang to mind when Tom Allen, an Associate Professor in the College of Agriculture with a strong interest in northern food security, approached the SFBLC to see if they would be interested in partnering with him to establish a greenhouse fueled by biomass.

The SFBLC was eager to be involved. A greenhouse could expand their impact and provide opportunities for individuals from all sectors of the community to connect and learn. It would be a positive space, bringing together people from all parts of society, and – unlike the Garden Patch – it could operate year round.

The greenhouse could provide fresh vegetables for the emergency food hampers, but that’s only a small part of its overall goal. First of all, it would be difficult to produce enough vegetables on a consistent basis to fill all the food hampers. Secondly, a focus on food production would mean the emphasis was on quantity, cost effectiveness and meeting short-term needs rather than on addressing underlying issues.

The long-term potential of the greenhouse is so much greater as a community centre. People could learn how to grow their own food. The fresh produce could be used in food demonstrations and cooking classes that brought people together from all parts of our community – newcomers, people who didn’t learn how to grow or cook vegetables as children, master gardeners and community-minded volunteers. Abundant harvests could be shared with other community organizations, such as the Friendship Inn.

There could be classrooms, meeting rooms, kitchens, office space and an industrial kitchen. (The Invermere Community Greenhouse, a similar endeavour in British Columbia, offers a wide range of programs, including carsharing, a community greenhouse, composting services, and a permaculture garden.)

In addition, solar panels, biomass heating using waste wood, and water catchment techniques would ensure that the building served as a model for green building practices.


What Happens Next? 
The plans for a community greenhouse centre are evolving. An Urban Agriculture Workshop in 2014 provided input from community members with expertise in related areas. A grant from the Agriculture Council of Saskatchewan has funded a feasibility study to further understand the needs of the community and how the greenhouse centre would fit with the SFBLC’s other operations. The report will be available to the public by December 2015.

A community greenhouse would be such a positive way to build a shared commitment to healthy food for all our City’s residents. I really hope it goes ahead.

Monday, April 20, 2015

Flavourful Saskatoon, April 20, 2015


Urban Ag Film, Apr. 24
Saskatoon Food Council is hosting a screening of Urban Roots, a film about the urban farming movement in Detroit, at 7 pm, April 24, at Station 20 West.

Chatty’s Indian Spices
There’s a great article in Bridges about Chatty’s Indian Spice Mixes. Chatty explains that “No one dish is typical 'Indian food' as it varies throughout the country. In Calcutta, cinnamon and nutmeg are typical, whereas in the north, fried spices, onion and garlic are more prevalent. In southern India, the food is usually very spicy.”

SK Lentils
Saskatchewan used to be the breadbasket of the world. Now it’s actually the protein basket

“The number of acres planted with lentils and peas in Saskatchewan has almost doubled since 2002 to an expected 7.5 million acres this year, according to the Saskatchewan Pulse Growers. Sixty-five per cent of the world’s lentils are grown in Canada, mainly in Saskatchewan.”


Brewing History Tour
Edmonton City as Museum Project “tells the stories of the People, Places, Things and Moments that make the city of Edmonton what it is.” They’re hosting a bus tour of Edmonton’s brewing and malting history – from historic locations, such as Molson’s, through to new craft breweries, such as Alley Kat. It sounds like a good idea – and one that we could imitate in Saskatoon.

The Temporary Bride
I thoroughly enjoyed reading The Temporary Bride: A Memoir of Love and Food in Iran by Jennifer Klinec. I learned so much about Iranian culture and food as well as being absorbed in the story of two people from vastly different cultures who meet, form a relationship and eventually marry. It’s not a love story per se – rather it’s an account of the impact that culture has on our social interactions.


Sweet Treats
Here are a few of my current favourite sweet treats:
Salted chocolate rye cookies – The Night Oven Bakery
Lemon curd pudding – The Griffin Takeaway
Goat cheese brownies – Earth Bound Bakery

Flavourful Saskatoon is a weekly Monday feature. I also post regular profiles of culinary entrepreneurs, new restaurants and new food products.

You can follow Wanderlust and Words on Facebook, Twitter, or by email (top right corner).

Thursday, April 16, 2015

Saskatoon Co-op Liquor Store


The Saskatoon Co-op Liquor Store opened on March 28, 2014. As of one of Saskatchewan’s first specialty liquor stores, I was curious to find out more about what is involved in setting one up. Dawn Wreford, the store’s Liquor Procurement and Marketing Manager, was happy to oblige.

Dawn started working in a restaurant when she was 14, so she has lots of experience in the hospitality industry. She’s completed the first two levels of the International Sommelier Guild’s program and in 2010 she started working for Select Wines & Spirits. As a manager, she was responsible for promoting their products and getting them listed in Saskatchewan. It was a switch from serving wine to selling it, working closely with SLGA on logistics, pricing, promotion and supply.

Dawn now had a good feel for both sides of the industry and was well placed to help the Co-op set up their new store.

Selecting the Products 
The Co-op currently stocks approximately 4,000 different products, substantially more than the 2,400 products you’ll find in SLGA’s full-line signature stores (e.g. 8th Street, 2nd Avenue, University Heights).

Approximately 60% of the store’s product is warehoused at the SLGA distribution centre out of Regina. It represents the most popular brands that people will expect to find when they come into the store. The Co-op carries just about everything that SLGA carries so that people aren’t disappointed.

The other 40% is where the Co-op can really differentiate itself by carefully selecting wines, beers and spirits that they believe are under-represented. These products come from various sources, including Alberta, BC and individual wineries in Argentina, Chile, Italy, France, and Spain.

“It takes some training to fill out the sections,” Dawn explains. “You want a fair selection of wine from each region of each country. You don’t want all the same varietal or the same price point.”


Dawn felt that Ontario’s VQA wines were under-represented in Saskatchewan so the store has dedicated a section to them. “They’re really good wines,” Dawn says. “The VQA program is solid and they’ve been making wine for so much longer than BC. They have a different climate too; their Riesling is really good.” The Co-op stocks Hidden Bench wines that are hard to come by as they often sell out at the winery.

When asked for more recommendations, Dawn directs me to the French and Italian sections, which she believes are under-shopped.

If you’ve been looking for a product, say so. “If more than one person requests a wine, I’ll try to bring it in,” she says. “It feels really good when we see someone with a huge smile on their face because they’ve found something unexpected or something that they’ve been looking for.” The store has already been able to meet requests for Underberg Bitters, Aperol, Pastis, good-quality grappa, and some high-end whiskies.


Working Together 
Dawn credits a great deal of the store’s success to the Co-op employees and the store’s partners.

The Co-op has 32 liquor stores in Alberta, but this was their first in Saskatchewan. All the Saskatoon staff came from other areas in the co-operative. “They weren’t wine people,” Dawn says, “but they’re learning all the time and really interested in helping people.”

All the products are channelled through the SLGA. “The SLGA has been a very good partner,” Dawn says. “The team on the special orders desks has been very helpful and supportive. As long as the supplier can provide the right information, SLGA is game to order it.

Suppliers approach Dawn directly and small distributors, such as Doug Reichel Wine Marketing, have been very supportive.


Beer 
The walk-in beer cooler has a huge selection of craft beers that changes from week to week. There are often limited edition beers, one-time-only offers from sales agents. “We try to react quickly and bring in new products so that people don’t get bored,” Dawn says.

The Co-op was the title sponsor for Premier in 2014 and presented beer for the first time.

Tastings 
One way to discover new products is by attending a tasting. The store’s tasting room is well equipped and you’ll receive a plate of bread and cheese to accompany the drinks.

The tastings are listed in the monthly newspaper flyer, but they can also be found online. Guess the Expensive Wine is one of the most popular tastings and there is a monthly beer tasting. The store also hosts winemakers on a regular basis.