Romaine Calm & Party On, Dec. 6
The City Centre Food Co-operative is hosting a burger & beer fundraiser on Dec. 6.
Celebrate Canadian Winemaking, Dec. 16
Sample wines from Nova Scotia to British Columbia on Dec. 16 at Co-op Wine Spirits Beer.
Clearcut Coffeehouse, Martensville
Clearcut Coffeehouse is opening on Wednesday, Nov. 22, in Martensville. They’ll be serving Wild Serendipity Food's scones, macarons, and a soup.
Ecobain Gardens Expands
Ecobain Gardens will be launching 3 new products over the next 3 weeks – potted herbs, bare root, and larger clamshell basil products. They’ve also taken over distribution of their products to ensure that they’re fresher.
|My favorite - pain au raisin!|
Food drives seem like a good idea – but are they really?
“Put yourself in the place of a food bank that has just accepted an anarchic 40-pound box of random food from an office fundraiser. It’s got pie filling, Kraft Dinner, beans, pumpkin, and chickpeas. All those food items need to be sorted, stored, inventoried and then shoehorned into the food bank’s distribution schedule.
“So why don't more people give money? Because writing a check isn't nearly as gratifying to the giver as handing over a bag of canned goods. It's not as tangible as donating food. . . . Nor do charities want to ask for money instead of food, since some food is better than none, and they don't want donors to think they're being picky because help isn't badly needed.
“So, if you really care, be pragmatic in your approach to vanquishing poverty (and food waste): "Suck it up, key in your credit card number and enter the glorious world of anonymous, non-glamourous philanthropy."
The Sioux Chef’s Indigenous Kitchen
Sean Sherman has published The Sioux Chef’s Indigenous Kitchen, which he describes as “a great starter book for people to think about ways that they can approach indigenous foods, and to gain a deeper understanding of the foods and flavors of their regions.”
Food as Entertainment
Fico Eataly World in Bologna is an enormous agri-food park with restaurants, stores, educational displays and workshops. They hope to attract 6 million tourists a year, but many are questioning its authenticity when compared to visiting a farmers’ market or sampling cheese in a small village. Fico Eataly World has an outstanding selection of producers and educational experiences; however, “the quantity of heavily branded restaurants and bars, and the way in which visitors are directed through the areas past Lamborghini memorabilia, as if at an airport, highlights the mass consumer culture behind the project.”
Flavourful Saskatoon is a weekly Monday feature. I also post articles about food that is good, clean and fair; travel; and books. You may also enjoy EcoFriendly Sask profiling Saskatchewan environmental initiatives and events.
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