Monday, October 31, 2011

Flavourful Saskatoon, October 31, 2011

Foodie news and events in and around Saskatoon – home brew, bird feeders, vegan soups, simply sinful haskap and puddle jumper

Winefest, November 9
Winefest on Wednesday, November 9, from 7:30 to 10:30 pm is a great opportunity to enjoy European wines while listening to great music played by Saskatoon Symphony Orchestra musicians. Tickets are available from Cava Wines & Spirits or by emailing office@saskatoonsymphony.org

Paddock Wood Brewing
November 8  The Beer Club is meeting at 7:30 pm on November 8 at the Paddock Wood Brewery to discuss the art of brewing lagers.

November 12  Join the Headhunters home brewing club at Paddock Wood on November 12 from 9 am to 4 pm and spend the day learning how to brew your own beer. Club members will bring their own gear and brew up different styles of beer. Everyone is welcome. For more information, contact Justin at jymana@gmail.com


Saskatoon Farmers’ Market
Pat Halter of Mistik Acres has been hard at work making barn board bird boxes and bird feeders. They look great.

The Sunday markets will continue until December 18 with handmade crafts joining the regular vendors.

Vegan Soups at Caffe Sola
Starting in November, Caffe Sola will be serving vegan soups – every day, all day. Nice.

Prairie Harvest Café
I have good news and bad news. The bad news is that there are delays and Prairie Harvest Café won’t be opening until January. The good news is that Mike McKeown is now available to cater your Christmas parties. Give him a call at 242-2928.

Pick up one of Prairie Harvest’s carry bags the next time you’re at the Saskatoon Farmers’ Market.

Living Sky Winery
Coming soon – Puddle Jumper, a hard rhubarb cider from Living Sky Winery.

Souleio Spirits
Did you know that Souleio sells house-blended liqueurs made with Saskatchewan summer fruits? You can purchase Carmincello, Simply Sinful Haskap, Saskatoon Berry and Crème de Cassis.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon October 24, 2011

Tuesday, October 25, 2011

Hot Racks Bakery, Stonebridge

It’s been a tumultuous couple of months for Andrée Bobinski and Anna Chernichan, the bakers at the brand-new Hot Racks Bakery. It’s not easy to design and furnish your own business and start baking in large quantities, always wondering which products will be popular and which won’t.

But it’s also very exciting. “The freedom to bake what we want is awesome,” says Andrée. Her goal is to produce fantastic food that people love so that by the end of the day all the shelves are empty.

Learning the trade
Andrée was a dental assistant and dental sales rep. for many years, but she had always dreamed of becoming a baker. She finally took the plunge and enrolled in the Baking program at NAIT in Edmonton. She fell in love with bread-making – taking the time to make it from scratch and delighting in the final product as it emerged from the oven. Andrée works with 100% scratch ingredients and carefully nurtures her two natural sourdough cultures that will be three years old in May.

While she was at NAIT, Andrée met Anna Chernichan. Anna followed up on the one-year program at NAIT by taking the Baking and Pastry Arts program at SAIT in Calgary. Her specialties are cakes, pastries, cake decorating and meat cutting.

The two women complement each other and working together gives them the opportunity to focus their attention on their individual specialties. Anna makes scones, tarts and pies, while Andrée sets to and makes a wide range of breads – from roasted potato and onion to golden walnut raisin, focaccia and naan bread.

Bakery menu
Andrée explains that the bakery’s focus is on quality. “We make everything from scratch,” she explains, “so we can’t make as wide a range of products. We won’t compromise on quality, so we make a limited quantity of certain things.”

The product line is gradually expanding as they learn which products are the most popular. The fruit cobblers (tear-apart buns topped with peaches or apple and icing), the spinach and feta roll-ups as well as the citrus tarts have proven popular. They also welcome special orders and will do their best to fill them if time permits.

A number of customers have requested a gluten-free bread, and Andrée says she is open to doing it if she can find a good product that turns out well and tastes good.

The bakery also buys local meat and honey to make hot and sweet beef jerky, and Andrée has started making tourtières (French meat pies) using her mother’s recipe.

There is a daily sandwich special; Andrée says her personal favourite is Saturday’s turkey club on sourdough.

Thoroughly modern bakery
Hot Racks Bakery makes extremely effective use of social media, thanks to Andrée’s husband and business partner, Warren Bobinski. The bakery started posting well before the doors were open and had an eager crowd waiting at the door when they had a soft opening for Facebook and Twitter followers.

It’s very helpful to be able to go online and check out the menu and the daily specials. The bakery is also planning some special deals for their online followers, so be sure to check them out on Facebook or @Hotracksbakery.

Neighbourhood scratch bakery
There are only a handful of bakeries in Saskatoon that make all their products from scratch, and Stonebridge is fortunate to be home to Hot Racks Bakery at #50 – 304 Stonebridge Boulevard.

The bakery team is eager to grow along with their new neighbourhood. They are pleased to take lunch-time sandwich orders from local businesses and will happily set aside products if you phone ahead (373-7225).

It’s good to find a small, locally-owned bakery amidst the big box stores and chain restaurants. Do drop by and visit with the bakery staff and enjoy some of their fresh-made goodies.

Monday, October 24, 2011

Flavourful Saskatoon, October 24, 2011

Foodie news and events in and around Saskatoon – SaskMade Marketplace, Caffe Sola, Saskatoon Farmers’ Market, That Pie Guy, Food Bloggers of Canada and more


SaskMade Marketplace, November 5
Don’t miss the Grand Opening of SaskMade Marketplace on Saturday, November 5 from 10 am to 5 pm.

If Music be the Food of Love, Play On
A Pair of Prairie Duos , 7 pm, November 11, Third Avenue United Church
Saskia & Darrel will be joined by Freddie and Sheila Pelletier and backed up by violinist Kim de la Forest.

The concert is raising funds for church operations as well as awareness for veterans with PTSD (Post Traumatic Stress Disorder). Tickets are $15 and are available at McNally Robinson or at Third Avenue United Church (652-6812). (via Darrel – thanks!)

Caffe Sola
Caffe Sola is open 7 days a week for the winter months; Sunday hours are 10 to 3. Do make the opportunity to visit. They have the most amazing baked goods and desserts for really reasonable prices, and the staff are warm and friendly. It makes my day to visit there. This past week’s chocolate-caramel-apple upside down cake was gooey and delicious.

Their colourful chalkboard menus are posted daily on Facebook and are such fun.


Saskatoon Farmers’ Market
It may be October, but the Saskatoon Farmers’ Market still has a wealth of fresh produce – leeks, spinach, a wide variety of squash, carrots and potatoes.

I picked up an armful of exciting produce at Floating Gardens – two kinds of tomatoes, shiny purple eggplant, okra, fresh basil, and white amaranth (I’m told it’s similar to spinach but a little more peppery and can be eaten either raw or cooked). Floating Gardens also had strawberries and the last of this year’s melons.

That Pie Guy
I enjoyed a vegetarian artichoke lasagna from That Pie Guy this week. Lots of filling (spinach and artichoke) and lots of flavour. You can keep track of what he has to offer on Facebook.

Food Bloggers of Canada
Food Bloggers of Canada has just launched as a way for Canadian food bloggers to connect and find resources. There are currently four food bloggers listed for Saskatchewan – BS’ in the Kitchen, Flatlander Foodie, Sweet Sugar Bean, and Wanderlust and Words.


enRoute Eats: Canada’s Restaurant Guide
The editors of Air Canada’s enRoute magazine have prepared enRoute Eats, a free app for iPod Touch, iPhone and iPad featuring over 250 award-winning restaurants and favourite spots across Canada.

Whole Foods Market Recipes
Another app for iPhone and iPad. You can search the Whole Foods Market Recipes by ingredients and dietary preferences (e.g. vegetarian, vegan, gluten-free, or you can enter up to 3 items that you have on hand to find recipes using those ingredients. The recipes include nutritional information and cooking instructions. (via Shelley – thanks!)

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon October 17, 2011

Monday, October 17, 2011

Flavourful Saskatoon, October 17, 2011

Foodie news and events in and around Saskatoon – foodie apps, international food shortages, cooking with pulses, blogs and websites


Muffin Swarm, October 19
Three Sisters/Nestor’s Bakery is celebrating their grand opening with a muffin swarm on 20th Street and downtown on October 19.

Be on the lookout for young people giving away muffins and cookies!

Raj Patel, How to Feed the World, October 25
Raj Patel, the author of Stuffed and Starved, will be speaking about real solutions to international food shortages and inequality at the University of Saskatchewan 2011 Whelen Visiting Lecture on Tuesday, October 25 at 7 pm in the Adam Ballroom, Delta Bessborough Hotel. Admission is free but seating is limited so arrive early. A public reception and book signing will follow the talk.


World Food Challenge
Oxfam is encouraging people to take the World Food Challenge this week and share a meal made with organic, fair trade and/or local ingredients.

On a related note, you may be interested in reading Why the Food Movement Should Occupy Wall Street. Almost one in 5 Americans are on food stamps, and speculation on the commodity market drives food prices up artificially.

Cooking with Saskatchewan Pulses, November 2
Chef Simon Reynolds is hosting a pulse cooking class on November 2. Participants will prepare red lentil and ham soup with chickpea flatbread, Moroccan chick pea stew, minted couscous, and lentil pecan and chocolate brownies.

Register online at www.simonsfinefoods.com.


Canada Organic Week
Celebrate Canada Organic Week with some fun online technology:
Or you can sign up for a monthly newsletter from Sask Organic Directorate.

Blogs and Website
Here are some new blogs and/or websites for you to enjoy:

Social Network for Beer Lovers
Share the beer you’re drinking with your friends; find out what they are drinking and where; and find out what beers are currently the most popular using Untappd, a website portal and mobile phone app.

Pumpkin Pie at Earl’s
In case you didn’t get your fill at Thanksgiving, Earl’s restaurants across Canada are serving pumpkin pie until November 8.


Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon October 10, 2011
Sushiro and Duck Duck Goose

Photos: Nicaragua

Thursday, October 13, 2011

Three Sisters/Nestor's Bakery

A community bakery offers training opportunities for at-risk youth

A Long History
Nestor’s Bakery was founded on December 1, 1937, when brothers-in-law Jack Jaciuk and Nestor Wiwchar formed a partnership to buy Brothers Bakery located at 238 Avenue I South. They moved to the bakery’s current location at 912 20th Street West shortly thereafter.

In 1979, John and Audrey Matushewski became the new owners of Nestor's Bakery and maintained many of the old traditions. For example, the bakery still uses the original 1940 recipes for Nestor's rye, pumpernickel and Easter bread.

Audrey says she has got to know a lot of people over the years and that the neighbourhood seems to undergo changes every 10 years. “It’s a different century now and different people,” she says. “The food has to change too.”

A New Beginning
After 37 years in the business, Audrey started thinking about retirement. The pieces fell into place when she spoke to Keith Jorgenson, one of the founders of the Youth Development Corporation (YDC), who was interested in starting a baking training program for at-risk youth.

Audrey sold the bakery to YDC in September. She and all her staff stayed on and they continue to bake all their customers’ long-standing favourites, but they are now joined by a group of apprentice bakers and a new line of products and services.

YDC provides education and on-the-job training programs for young people who have been involved in the criminal justice system. The young people spend part of their time studying and the rest of the day learning a skill. For example, a contractor takes young people out to construction sites, teaching them the trade while they do the actual work. The youth receive a salary as does the contractor and there is some money left over to help with administration and program costs. As a result, YDC is less reliant on government grants and has greater long-term sustainability, while the youth have an easier transition to full-time employment.

A group of young people is now working in the bakery where they will each have complete responsibility for a particular product – calzones, tarts, cookies or pizza. If supplies run low, they are responsible for deciding what to make next and making it. They will eventually teach each other how to make the different products in order to have a full repertoire of baking skills.

Three Sisters
The youth training program at Nestor’s Bakery is called Three Sisters, a reminder of the three traditional Native American crops of beans, corn and squash that support and complement each other. But it is also a tribute to the three cultures that founded our community – First Nations/Metis, European and Asian.

The bakery’s products certainly honour that powerful mix of cultures. A Ukrainian baker continues to make traditional Ukrainian baked goods – pampushky, a bismark with a poppy seed filling, and kolach, yellow braided bread. The lunch special when I dropped by was bannock and borscht, and you can purchase cabbage rolls, perogies and local garlic sausage.

Carmen Dyck, who runs Three Sisters, is also introducing a line of lower-fat, lower-sugar, whole wheat products. Don’t miss the rosemary shortbread and the farmer  cookies (stuffed full of raisins, chocolate chips, coconut and more).

Carmen’s line of Fruition Orchards’ jams and granola are available at the bakery now that she no longer has a booth at the Saskatoon Farmers’ Market.

Better Bread Box
The Three Sisters youth training program offers a bi-weekly bread box. For $20 ($10 for Flying Solo), you will get a box heaped full of bread, cookies, tarts and more. There are various options depending on your taste. You can even add in farm-fresh eggs and honey. Boxes can be picked up at the bakery, at YDC or at The Better Good on Broadway.

Community Bakery
Nestor’s/Three Sisters is truly a community bakery with regular customers who drop by every couple of days. They even cook holiday turkeys for schools and churches.

A large wholesale operation supplies local and small-town (Radisson, Alvena) hotels, restaurants, small grocery stores, businesses and schools.

The bakery is also available for fundraisers. They’ll supply the baked goods for a bake sale and split the profits, or you can rent the bakery when it’s not in use. “We’re a non-profit, community bakery,” explains Carmen. “The more use people can get out of it the better.”

Dreaming of the Future
Carmen Dyck and Keith Jorgenson have bold dreams for the future. They are already serving a simple lunch special, and they plan to expand the front section of the store to provide room for a few tables and chairs.

They will have outdoor seating next summer and would love to turn the empty lot next door into a garden café.

Nestor’s Bakery has played an important role in Riversdale’s past. It now moves forward with pride and confidence.

Sneak Peek, October 13, 4-7 pm
Don't miss this opportunity to visit the bakery and sample the goods!

Muffin Swarm
Three Sisters/Nestor's Bakery is celebrating its grand opening on Wednesday, October 19 with a muffin swarm. They'll be handing out free muffins and cookies on 20th Street and downtown.

Monday, October 10, 2011

Flavourful Saskatoon, October 10, 2011

Foodie news and events in and around Saskatoon – good food on 20th Street, wine tastings, bath products, honey and a divinity trio

Community BBQ and Health Fair, October 12
 St. Thomas Wesley Church and fourth year nursing students from the University of Saskatchewan, in collaboration with the local community, are hosting a Community BBQ and Health Fair at St. Thomas Wesley Church (20th Street x Avenue H) on Wednesday, October 12 from 11 am to 2 pm.

Lunch is free, and there will be health and community resource booths.

Three Sisters/Nestor’s Bakery, October 13
Three Sisters/Nestor’s Bakery is hosting a "Sneak Peek" on Thursday October 13 from 4 to 7 - come and sample what they are offering! I dropped by last week and was impressed by the variety of sweet treats – from fresh doughnuts daily to lots and lots of squares.

Do check out the Bread Box options – Sweetie Pie, Health Freak, Flour Power and Flying Solo. You can also add in local eggs and honey.

Taste of the Arts, October 14
Persephone Theatre is holding a wine tasting fundraiser on Friday, October 14 from 6:30-10 pm. The menu includes 30 wines from around the world and hors d’oeuvres created by Calories, D’reens Catering and Saskatoon Sous Chef.

SaskMade Marketplace
SaskMade Marketplace just keeps adding to its range of products: lots and lots of new bath products plus a new line of honey and beeswax products from Sweet Pure Honey.

There is such a variety of local syrups – birch, maple, clover blossom and black pansy, as well as fruit-flavoured maple syrup.

The Rook and Raven
The local writers and editors got together at The Rook and Raven this past week. There’s a good wine list (I had Gnarly Head Zinfandel), a fair number of beers on tap, and a special list of cocktails and martinis. There are quite a few vegetarian options on the snack and meal menu. The people I was with raved about the fish and chips, and I really enjoyed the Divinity Trio fries with crispy onion bits and two flavoured mayos. I’ll definitely go back again and try a main course.

Fall Affair: Local Food, Global Wine
Cava Wines hosts almost-weekly events. The Fall Affair: Local Food, Global Wine on Friday, October 21 is an opportunity to sample over 40 wines and 12 gourmet creations by local chefs.

Check out their website for the full line-up of events.

Saskatoon Farmers’ Market, Wednesday Hours
Effective Wednesday, October 12, the Saskatoon Farmers’ Market will be held from 10 am to 3 pm on Wednesdays. Sunday markets are 10 am to 3 pm, while Saturday markets are 8 am to 2 pm.

Hygeia Health Market
I took a look round Hygeia Health Market at #40 – 304 Stonebridge Boulevard last week. They appear to have a large collection of gluten-free products as well as various organic products.

Living Sky Winery
Living Sky Winery’s cherry and currant table wines were both awarded bronze medals at the 2011 Canadian Wine Awards. Congratulations!

Sushiro
The fall issue of Flavours magazine has a nice article about Sushiro restaurant.

Solar Garden, Craik Eco Centre
A Saskatoon StarPhoenix article profiles the Solar Garden restaurant at the Craik Eco Centre. The menu offers “ 'big portions, good food,” said Kreuger. 'Our whole goal here has been a lot of fresh prepared things. We don’t deep-fry anything here. In fact, our pan-fries are done just like grandmother used to make them — oil, salt and pepper, stuff like that. We don’t use a lot of processed goods. Our soups, we make fresh from stock, we use fresh herbs.' ” They obtain as many of their supplies as possible from local farmers.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon October 3, 2011

Photos: SaskMade Marketplace, Three Sisters

Thursday, October 6, 2011

Cape Jaffa Wines: Honey and Spice and All Things Nice


Premier is a big, often crowded event, but there are pockets of calm, such as the South Australian wine seminar sponsored by Doug Reichel Wine Marketing. We tasted approximately 7 wines from Cape Jaffa Wines in South Australia (300 km south of Adelaide).

The winemakers are Derek and Anna Hooper, and they planted their first vineyards in 1993. Their wines are marketed under three different labels: Southern Reef, Cape Jaffa and La Lune.

The wine seminar was a wonderful opportunity to taste and compare good wines. I was particularly intrigued to learn more about organic and biodynamic wines, Shiraz, Cabernet Sauvignon and Botrytis Semillon.

Organic / Biodynamic
Derek and Anna Hooper deliberately chose to make organic, biodynamic wines as they wanted to let the land speak through the wine. Southern Reef is their entry level wine. It is not organic and the grapes are outsourced from the general area. Cape Jaffa wines are organic and are in conversion to biodynamic; the grapes are from their own vineyards. La Lune is their top-end wine, and is both organic and biodynamic.

Organic is a fairly straightforward concept, but biodynamic farming is much more complex.

Wine Diva website describes it as “a method of organic farming that treats the 'farm' as an holistic organism, developing and maintaining the interrelationship of all animals, plants and soil within its own self-sustaining and self-nourishing system.

"Biodynamic viticulture seeks to bring the vineyard, and all its components, back into harmony and balance with nature. All aspects of the natural world are considered including the cycles of the moon sun and planets, so planting, pruning and feeding are undertaken using an astronomical calendar as a guide.”

We tasted a Shiraz from each of the three Cape Jaffa brands (non-organic, organic, biodynamic) and there was a noticeable difference. They were all good wines, but the Southern Reef was lip-puckering dry; the Cape Jaffa was smoother with a layer of oak; while the La Lune Shiraz was velvety and peppery.

Shiraz and Cabernet Sauvignon
Doug Reichel describes Shiraz as “all about pizzazz. Let’s party.” It’s very versatile and goes well with a variety of different meals. Cabernet Sauvignon on the other hand strides into the room and says, “You lucky people. I’m here. Notice me.” Winemakers tame its in-your-face flavour by aging it in oak, but it has less food versatility than Shiraz.

At the wine seminar, we had the good fortune to taste and compare La Lune Cabernet Sauvignon 2004 wines that had been closed with cork and that had been closed with screw cap. The wine from the bottles with cork had a more vibrant aroma with notes of chilli and cedar. The wine from the bottles with screw caps was lighter, prettier.

Shiraz is “the most widely-planted grape variety in Australia. It currently represents 40% of the total red grape crush and constitutes one fifth of all wine grape production in Australia.” (Wine Diva)

La Lune Chardonnay 2010
Derek and Anna Hooper have a young family and weren’t able to join us at the tasting, but they sent us some treats, including the 2010 La Lune Chardonnay. This wine was straight out of the barrel and had not yet been filtered, so it was still cloudy. The flavour was amazing.

I’m not a big fan of Chardonnay. Either the flavour of oak drowns out the grape, or the unoaked wines are too heavy to dance in the mouth.

The La Lune Chardonnay was completely different. The aroma reminded me of honey and butter, and it tasted light and somewhat green (gooseberries, avocado) without being tart. Watch out for this one when it arrives in the stores.

La Lune Botrytis Semillon
Cape Jaffa is normally dry and windy, but in 2009 an autumn rain fell just before harvest and botrytis set in. 'Noble rot' set in and quickly sucked the moisture out of the grapes, leaving behind concentrated sugar. The result is a light, flowery, low-alcohol wine that is sweet without being cloying.

It’s a lovely dessert wine. The owners of Cava Secreta liked it so much, that they purchased half Cape Jaffa’s stock.

See Also:
Doug Reichel Wine Marketing Inc.
Morning Bay Winery
Bodegas Luzon
Melipal: Viña & Bodega

Monday, October 3, 2011

Flavourful Saskatoon, October 3, 2011

Foodie news and events in and around Saskatoon – veggie Thanksgiving recipes, organic breakfasts, new restaurant, new wines, job opportunity and a contest

Vegetarian/Vegan Thanksgiving Ideas
I know that for many of you it just wouldn’t be Thanksgiving without a turkey, but there are some outstanding vegetarian and vegan Thanksgiving options.

The New York Times offers everything from gluten-free pumpkin dumplings to tempeh and wild mushroom fricassee.

Nava Atlas of VegKitchen has an entire page of yummy-sounding recipes – pueblo corn pie, black bean and zucchini tortilla casserole, cranberry slaw, maple and tarragon sweet potatoes and sourdough stuffing with pine nuts and raisins.

Vegetarian Times suggests potatoes stuffed with walnut guacamole, layered eggplant and cashew nut roast or veggie pot pie.

Canada Organic Week, October 15-22
Celebrate Canada’s organic farmers and producers by participating in the Organic Breakfast Challenge. Plan an organic breakfast, then take a photo or write up the recipe, and enter to win a basket of organic goodies.

Hike the Saskatoon Food Desert, October 15
No full-service grocery store in Saskatoon’s core neighbourhoods is a real hardship for people without a car. Join Hike the Saskatoon Food Desert on Saturday, October 15 at 10 am (hike starts at 10:30) at St. George’s Parish (20th Street x Avenue M).

Carrying groceries, we’ll walk, run or wheel 5 km to Extra Foods on 22nd Street. At the end of the hike we’ll place our groceries in the CHEP van for distribution to school meal programs.

The Poverty Awareness Week (October 15 -22) kick off and chilli lunch will take place in St. George’s Hall following the hike.

Wine and Dine at the Taj, October 16
Enjoy flavourful Indian food matched with great wine when Cava Secreta teams up with Taj Mahal restaurant on Sunday, October 16 at 6:30 at the Taj Mahal. Vegetarian options are available.

Prairie Harvest Café
Mike McKeown is opening a restaurant! Prairie Harvest Café, on Early Drive, will be opening in mid-November and will serve locally sourced, homestyle food as well as local beers and Canadian wines. All the food will be made in house, and I was delighted to note several vegetarian dishes on both the lunch and dinner menus. Mike will continue to provide ready-made meals and catering services. You can follow Prairie Harvest Café on Facebook.

New from Fine Wines Sask
Doug Reichel has just added a new winery to the Fine Wines Sask distribution list. Mt. Difficulty Wines is a boutique New Zealand winery with some of the oldest Pinot Noir vines in the region. We can look forward to tasting their Pinot Noir and their Chardonnay here in Saskatchewan.

Good Spirit Bakery, Watson
Good Spirit Bakery in Watson is on the lookout for a cook/baker to join their team.

Carbon Cup Contest
Enter a draw for a free assessment of the carbon footprint of your business, restaurant, farm, office. The Carbon Cup Contest is sponsored by the Saskatchewan Research Council. The carbon assessment is worth up to $25,000 and includes advice on how to reduce your emissions and improve the energy efficiency of your buildings and operations. Send a short email to footprint@src.sk.ca before November 14 explaining why your business wants to track its footprint to be entered in the draw. (via Suzanne – thanks!)

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.


See also:
Flavourful Saskatoon September 26, 2011