Flavourful Saskatoon, February 16, 2015


Citizen Cafe & Bakery

Capanna Pizzeria 
Riversdale Deli hopes to open Capanna Pizzeria on Wednesday, Feb. 18.

Winemaking: Farming and Art, Feb. 22 
Doug Reichel, Fine Wines Sask, will be talking about the connection between quality food and quality wine at the Slow Food Salon, 1:30-3 pm, Sunday, February 22, at The Local Coffee Bar.

Doug says, "In many ways, Saskatchewan people have much in common with the vintners and winemakers of the world because we live close to the world of agriculture. We share the same interest in the soil, weather patterns, and yield. The world's better winemaking is a juxtaposition of farming and art."

Doug Reichel, Fine Wines Sask

Grants for Urban Agriculture, Environment, Recreation 
The Co-op will contribute up to $1 million annually to support urban agriculture, environmental conservation, and recreation spaces in western Canada. Applications must be submitted online between April 1 and May 15.

Saskatoon Ferments 
Share ideas with other Saskatoon residents who ferment their own food in a new Facebook Group, Saskatoon Ferments.

SK Seedy Saturdays
Seedy Saturdays are happening around the province: Regina, Feb. 28; Moose Jaw, Mar. 1; Saskatoon, Mar. 7; Yorkton, Mar. 14.
Citizen Cafe & Bakery

The University’s Own Breakfast Cereal 
Chef James McFarland, Executive Chef, Culinary Services, U of S, worked with the U of S Food Centre to develop a nutritious breakfast cereal that is 75% locally-sourced lentils.

Chains vs. Local Restaurants
As Saskatoon grows, we’re attracting more and more chain restaurants. This is cause for concern if it endangers local, independent restaurants. The ratio of independent to chain restaurants in Canada is 60% independent, 40% chain. The ratio in Saskatchewan is slightly worse with 57% independent, 43% chain.

Healthy Chinese Takeout? 
The City of Philadelphia partnered with local Chinese restaurants to reduce the salt content of Chinese takeout. It worked – and customers didn’t complain.

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

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