Monday, September 26, 2016

Flavourful Saskatoon, September 26, 2016


Oct. Wine & Spirits Tastings at Co-Op Liquor Store 
Saskatoon Co-op’s Liquor Store in Blairmore is hosting various tastings in October. Sample a variety of wines while enjoying the music of the Saskatoon Symphony’s new artists on Oct. 6. The spotlight is on Spain on Oct. 14, and a new session of the International Sommelier Guild’s Wine Fundamentals Level I begins on Oct. 16.

Vegetarian Diner Grand Opening, Oct. 1 (Regina) 
The Hunter Gatherer Vegetarian Diner in Regina is holding a grand opening from 10 am10 pm, Oct. 1. All proceeds will go towards the rezoning fee that is required for the purchase of a permanent liquor license.

Campus Farmers’ Market 
Saskatoon Farmers’ Market vendors will be selling their wares on campus one Friday of every month from September until April. Upcoming markets are on Oct. 14 and Nov. 18.

World’s First Waste Supermarket 
At the world’s first waste supermarket, you pay what you can for food that has been rescued and would otherwise be thrown out.


Cheddar – Will It Be Orange or White? 
Which do you prefer – orange cheddar or white? 

“Next time you’re walking down the snack aisle of your local supermarket, notice how cheese-flavored things in the regular chip aisle hem toward neon orange on the spectrum—the Doritos, the Cheetos, the Ritz Bits, and Cheez-Its. But when you venture into the organic aisle, the tone palette shifts, and shelves are filled with baked white-cheddar Cheetos puffs, white-cheddar popcorn, and even vegan mac and cheese with vegan white-cheddar flavor, wherever that comes from. 

“There is a cheese trend that castigates orange cheddar as inferior (i.e., it is probably mass produced, probably full of artificial ingredients, probably related to American cheese in some way) because it is orange. But I have a hard truth to share with those shunning orange cheddar just because of the color of its complexion: white cheddar can be a lie, too.” 

Powerful Mushroom Flavour 
This sounds like an interesting technique for getting the maximum flavour out of mushrooms and providing you with both gravy and crispy mushrooms.

Power Vegetables Pantry 
Here are 12 ingredients designed to supercharge your vegetable cooking.

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. 

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

Monday, September 19, 2016

Flavourful Saskatoon, September 19, 2016


Migrating Moon Indigenous Plants and Food Gather, Oct. 2 
As part of Culture Days, Wanuskewin Heritage Park is hosting Migrating Moon Indigenous Plants and Food Gather on Oct. 2. It will include an indigenous survival foods walk.

Evening Market Launch, Oct. 5
Saskatoon Farmers’ Market is launching their weekly evening market (Wednesdays, 4-7 pm) on Oct. 5 with 30+ vendors, a cooking demo with Chef Jenni, face painting, music, and more.

Rubbish, Oct. 19
The Saskatchewan Waste Reduction Council is celebrating its 25th anniversary with Rubbish, a 3-course meal prepared by The Hollows that will demonstrate how you can use “rubbish” such as beet leaves, carrot tops, or fruit pits to create a meal. There will also be a special “garbage” beer from Nine Mile Brewery.

Nosh Pop-Up, Nov. 3/4 (Moose Jaw) 
Chef Justin O’Reilly of Nosh Eatery & Tap and Common Café + Bakery, Moose Jaw, will be offering a collaborative 4-course dinner with drink pairings on Nov. 3 & 4 in Moose Jaw. Tickets are available from Common Café.

Authentic Local Cider 
Crossmount’s dry, crisp Flat Lander cider was very popular at EcoFriendly Sask’s birthday celebration last week. This is authentic cider, not the really sweet mainstream products that are normally sold in North America. Give it a try.


Local Papaya! 
Grandora Gardens is growing papayas in their greenhouse. If we’re lucky, there will be a few for sale this fall. Unbelievably exciting!

A City Park Grocery Store? 
The former Shop Easy on 7th Avenue in City Park has been sold. Plans call for the building to be split into multiple units, including a tenant selling fresh food.

Natural Wines (Regina)
If you’re in Regina, check out the natural wines brought in by Merawine at Willow Park.

Real Junk Food Project
It’s awesome to see UK schools fighting hunger with waste food. One school offers a daily breakfast; others have food boutiques where families can take home free food which would otherwise be thrown out. To showcase what was possible one school, in collaboration with the Real Junk Food Project, fed 10,000 children across Leeds last autumn, entirely with waste food.

New Food Trends 2016 
Take a look at some of the upcoming food trends as identified by Pinterest. There are lots of spices (saffron, turmeric, basil, cinnamon), but honey, coconut (including coconut bacon), and chickpeas also make the list.

20 Most Innovative Women in Food and Drink 
This year’s 20 most innovative American women in food and drink are concerned about food waste, transparency, local, and sustainability.

Photos: Photographs are from the Hampton Free Methodist Church’s International Festival of Flavour on Sept. 17. The event was a wonderful celebration of cultural diversity and community.

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. 

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

Monday, September 12, 2016

Flavourful Saskatoon, September 12, 2016


Sept. Wine & Spirits Tastings
Saskatoon Co-op’s Liquor Store in Blairmore is hosting a variety of tastings in September – from gin on Sept. 16 to Venetian wine on Sept. 23.

Some Like It Hot, Sept. 24 
Grandora Gardens is hosting its second annual chile tasting event on Sept. 24 at 11 am. Taste some of their spicy peppers as well as hot sauces and food samples made with their chiles.

Fermentation Mob, Sept. 24 
From the Earth to the Crock: a Fermentation Mob on Sept. 24 will go through the entire lacto-fermentation process from harvesting vegetables to processing and packing into jars and crocks. Everyone who participates will be able to take home some ferments to enjoy.

Power of Food Workshop, Sept. 27
Caitlin Peiris, Registered Dietitian, is offering a day-long workshop for collective kitchen leaders, staff and parents of Nutrition Positive Schools, Community Peer leaders and volunteers, and Good Food Box volunteers on Sept. 27. Topics will include finding reliable nutrition information and understanding how food affects our health.


How to Grow Herbs Indoors, Sept. 29
The Glen at Crossmount is offering a workshop on growing herb indoors from 6-8 pm, Sept. 29.

Dinner, Wine & Salt Block Cooking, Oct. 5 
Exclusive Wellness is partnering with Noelle Chorney, local chef, and Doug Reichel, Doug’s Wines, for a night of wine, food, and lessons on how to cook with Himalayan blocks and salt products on Oct. 5.

Vegetarian Harvest Dinner, Nov. 10 
A fundraising dinner for Vinyasa Yoga and Youth on Nov. 10 will include 5 courses created by 5 chefs – all vegetarian.

On-Campus Food Options 
The Sheaf has published a guide to vegetarian and gluten-free options at the University of Saskatchewan.

If you’re in Regina, Chef Moe Mathieu is upping the standards for cafeteria food at Luther College.

locally grown sweet potatoes from WorldAway Farm

Vegan Eggless Eggs 
This is fascinating. A ramen restaurant in Los Angeles went to a lot of effort to make eggless eggs that look like the real deal.

Chef’s Table France
I’ve watched the first episode of Chef’s Table France and loved it as the chef switches from meat-focused to vegetable-focused dishes and still retains 3 Michelin stars.

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. 

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

Monday, September 5, 2016

Flavourful Saskatoon, September 5, 2016

Oregon Grape

Seed Saving Workshop, Sept. 14 
The Saskatoon Seed Library will be hosting a seed saving workshop and work bee at the Garden Patch at 7 pm, Sept. 14.

Lettuce Turnip the Beet Fundraiser, Sept. 17 
To celebrate its first anniversary, the City Centre Food Co-operative is hosting the Lettuce Turnip the Beet fundraiser at The Grazing Goat on Sept. 17 with a signature beet cocktail. Proceeds will go towards expanding the pop-up produce market.

The Backyard @ Daybreak Mill, Sept. 17 (Portal)
Chef Mariana and her team from The Backyard will be serving a locally sourced, organic, four-course dinner at Daybreak Mill on Sept. 17.

Bloggers around the Table, Sept. 18 
Four food bloggers will discuss their experiences of connecting with people through shared meals and stories from 3:15-5 pm, Sept. 18, at The Word on the Street.

Farm + Table (Swift Current) 
Check out Farm + Table, Swift Current. A chef’s collaborative with Shaun Hanna, Oldman Sandercock and FoodCraft by Sarah Galvin are planning a pop-up restaurant. Their first menu will include locally grown chanterelle mushrooms.

Menu Development 
Chef Justin O’Reilly of Nosh Eatery & Tap explains how he develops a menu.

Promoting Local Agriculture
If we want to promote local agriculture, we need to encourage large institutions (e.g. hospitals) to purchase from local farmers and producers.

Zucchini Involtini 
I like recipes that are adaptable, and zucchini involtini sounds like a great way to make use of zucchini.

French Foodie Retreats
If you’re planning a holiday in France, consider these 10 foodie retreats – there’s even a vegetarian guesthouse near La Rochelle.

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. 

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

Monday, August 29, 2016

Flavourful Saskatoon, August 29, 2016


Superfoods Seminar, Sept. 13
Find out how you can add superfoods to your diet from 6-7:30 pm, Sept. 13, at the Glen at Crossmount.

Climate, Food and the Future, Sept. 18 
The National Farmers’ Union presents Climate, Food and the Future: An Evening with David Suzuki at 7 pm, Sept. 18.

Petra Market Expands 
Petra Market has moved to a new location at 227 Pinehouse Drive with an even larger selection of Mediterranean groceries including confectionery products and a Mediterranean butcher’s shop.

Enthusiastic Canners 
If you’re enthusiastic about canning, dehydrating, and preserving, you may want to join the We Can Can group on Facebook.

Indigenous Cuisine
Chef Rich Francis hopes to open a restaurant in Saskatoon serving pre-colonial indigenous cuisine. Francis has visited several indigenous communities across Canada to learn how they prepared their food. “You're not going to find [these recipes] in a history book because that is the colonial lens that everyone looks through, and the way that you're going to avoid that is you're going to actually go to the people that have lived and survived everything," explained Francis.”


Wild, Native Foods We Should Be Eating
“Although kale is currently enjoying the spotlight, many other rock-star fruits and veggies—which are bursting with nutrients and, unlike kale, are native to this continent—deserve attention as well.” Check out these native greens and fruits – some of them are sure to be in your backyard.

Turkish Scrambled Eggs with Tomatoes & Peppers
Turkish Menemen sounds like a great way to enjoy local eggs, tomatoes, and peppers from the Saskatoon Farmers’ Market.

Ecofriendly Wines Taste Better 
Winemakers have been reluctant to label their wines as ecofriendly for fear of reduced consumer demand and lower prices. But a new study shows that eco-certified wine might actually be one of the best buys in the wine world. The quality is noticeably higher, especially in red wines, but the prices tend to be lower.” 

One that comes highly recommended (by my brother!) is Okanagan Crush Pad’s 2013 Free Form: “Free Form was made from Chardonnay and Sauvignon Blanc grown in Summerland. The wine came together in an unconventional way with no commercial yeasts, enzymes, or SO2 used. Matt Dumayne and David Scholefield let the wine choose its own path and monitored it to ensure it completed the journey.” 


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. 

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

Wednesday, August 24, 2016

The Lunch Break: A Successful School Fundraiser – and a Tasty, Healthy Lunch


Preparing a packed school lunch can be monotonous – for parents and kids. A school lunch fundraiser gives everyone a break and provides schools with needed funds. But finding the balance between raising money and promoting healthy food choices to students can be challenging. Enter Cathy Langdon and The Lunchbreak Catering Co.

Cathy Langdon is a Registered Dietitian – but she’s also a parent – and she knows that there’s no point serving healthy food if kids won’t eat it. She’s combined her parenting expertise with her food service and dietitian background to deliver a school lunch menu that features familiar and popular kid favorites that also meet the nutrition guidelines for Saskatchewan schools.

“Parents and schools want healthy food for their kids,” Cathy says. “I’m trying to help by delivering hot, healthy meals that kids like at a price that is competitive with other school lunch options.”


Lunch Options
Main dishes include Blueberry Pancakes & Syrup with a Turkey Sausage, Turkey and Cranberry Focaccia Sandwich, Pasta and Meatballs and Classic Mac & Cheese. Parents can feel comfortable knowing the house-made focaccia and pancakes consist of 30-40 % whole wheat flour. (Cathy used to sell her focaccia bread at the Saskatoon Farmers’ Market and I can vouch for its deliciousness.) There’s plenty of healthy, flavourful goodness in the other options as well.

Side dishes include Fresh Apple Slices, Fresh Veggies & Dip, Milk, and Juice.

Meals are prepared in a public health-inspected kitchen, packaged and labelled individually, and delivered in insulated catering bags that maintain safe cold or hot holding temperatures.

The Lunchbreak Catering Co. accommodates any food allergies or intolerances. The Baked Pasta and the Classic Mac & Cheese are both vegetarian and The Lunchbreak can meet requests for vegan options.

With every lunch sold, Cathy makes a small donation to Hands at Work, a charity working to provide access to food, education, and basic health care for orphaned and vulnerable children in Africa.

Order Online
Schools book a hot lunch date, deciding for themselves how much they would like to add to the cost of the meal for fundraising purposes. Parents then go online to choose and pay for their child’s meal.

Meals can be ordered directly from The Lunchbreak website or from Healthy Hunger, an online management system for school lunch coordinators and restaurants.


Find Out More
 The Lunchbreak Catering Co. is a Saskatoon-owned and –operated company focusing exclusively on providing flavourful, healthy school lunches.

Lunch catering services that provide nutritious meals to school children have become very popular across Canada,” Cathy says, “but The Lunchbreak is the first of its kind in Saskatchewan.”

If you’d like more information about The Lunchbreak Catering Co, email them at info@thelunchbreak.ca to get started. They’ll be happy to send some information to your school and schedule a short presentation with your principal or school council.

Additional Resources
Healthy Foods for my School: Nutrition Standards for Saskatchewan Schools

Dish It Up – eliminating waste and preparing hot school lunches with reusable dinnerware

Monday, August 22, 2016

Flavourful Saskatoon, August 22, 2016

Nelson Farmers' Market

Mini Night Market, Sept. 3 
The Saskatoon Farmers’ Market is hosting a Mini Night Market in conjunction with the Potash Corp Fireworks Festival from 4-8 pm, Sept. 3.

Dining Al Fresco, Sept. 4 
Dine al fresco with the Saskatoon Food Truck Association from 4-8 pm, Sept. 4, on Spadina Avenue West between Avenues A and B.

Fruit Harvesting, Sept. 15 
The Glen at Crossmount’s horticulturist will share tips on what fruit to plant in Saskatchewan, how to care for it, and how to harvest it for the best results from 6-10 pm, Sept. 15.

Saskatoon Food Bank Warehouse Dinner, Sept. 23 
For the first time ever, the Saskatoon Food Bank and Learning Centre will be hosting a dinner in their warehouse on Sept. 23 to celebrate community and raise awareness of the food insecurity faced by thousands of Saskatoon residents every day. There’s an option to pay for a ticket for someone who couldn’t otherwise afford it.


Wanted – Collective Kitchen Leaders 
CHEP Good Food Inc.’s Collective Kitchen Partnership is looking for leaders to help coordinate and organize groups that want to participate in a collective kitchen. Responsibilities include: managing money, setting meeting dates, and assisting the group members through the planning, shopping, and cooking. Leaders receive an honorarium.

For more information contact Janet Phillips, the Collective Kitchen Coordinator, at 306-655-4575 Extension 223, or janet@chep.org.

Gail Vandersteen 
Urban farmer and compost coach, Gail Vandersteen (Wally’s Urban Market Garden) is profiled on the Saskatchewan Waste Reduction Council’s website.

Food Films 
Food Tank has put together a list of 19 films about food and agriculture. There are films about everything from gleaning and dumpster diving to our sense of smell.

Brazil Nuts
They’re not actually a nut and more of them come from Bolivia than Brazil – but that’s not all the brazil nut’s surprises.

Brazil nuts are “considered seeds since they come in large pods about the size of a baseball in groups of 10 to 24. In fact, they’re more closely related to blueberries and persimmons than they are to walnuts or pecans. . . . While there are some plantations, most of the production comes from harvesting the pods in the wild, which takes place from December to March. It’s a dangerous profession since each pod weigh up to five-and-a-half pounds and drop without warning from trees the height of an 18-story high-rise building. The pods hurtle toward the earth at 50 miles per hour with such force they can drive themselves deep into the ground.” 

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. 

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