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.”
“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.
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.
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