Monday, November 16, 2015

Flavourful Saskatoon, November 16, 2015

Fresh, local spinach in November - what a treat!

Cooking Class Dinners, Swift Current 
Sarah Galvin will be hosting cooking class dinners emphasizing local Saskatchewan food this winter in Swift Current. Each evening is limited to 12 people, and tentative dates are Feb. 13, Mar. 26, Apr. 16, and May 21. Gift certificates will be available for Christmas giving. For more information, contact Sarah at sgalvin@shaw.ca.

Sarah writes for The Western Producer, is a Swift Current & District Farmers’ Market vendor, and has a blog entitled All Our Fingers in the Pie.

El Brunch Mexicano, Nov. 18 
Saskatchewan Polytechnic is hosting a Mexican brunch from 11-12:30, Nov. 18. Brunch is by reservation only; contact Maureen at 306-659-4057.

Grub and Gab Wheel of Food Safety, Nov. 19 
CHEP Good Food Inc.’s Collective Kitchen Partnership invites the public to join them from 6-8 pm, Nov. 19, to Play the Wheel of Food Safety.

Breakfast with Santa, Dec. 6 
Families are invited to have Breakfast with Santa at 9:30 am, Dec. 6, at Prairie Ink Restaurant, McNally Robinson Booksellers.

Friendship Inn Festive Dinner, Dec. 9 
The Saskatoon Friendship Inn is hosting their fourth annual Festive Dinner fundraiser on Dec. 9. Contact the Friendship Inn to reserve your table.

Parsnip & Squash Sandwich with Carrot & Ginger Soup, Nosh Eatery & Tap

Borrow, Save, Share
Six companies control 63% of the commercial seed market. We can create our own community food systems by borrowing, saving, and sharing seeds.

Sustainable Grocery Service
The Organic Box home processes 2,000 orders for sustainable groceries and local products a week in Edmonton and is now expanding its service to other communities in central and northern Alberta. They have a 17,000 sq. ft. warehouse and share their cooler space with farmers who need reliable, accessible storage. Their next step is to expand their processing facilities.

Is It Possible to Retune Your Taste Buds? 
“According to science, then, there’s no physical reason why we should dislike any particular food, and it’s perfectly possible to come round to tastes that would have once made you gag. The key is persistence, and taking the ‘newness’ out of new food – around 10-15 exposures should do the trick”

Is Urban Foraging Safe?
Are fruit and vegetables you harvest in a city safe to eat? Probably, although more research is required.


Black Bean & Quinoa Burger with Tomato Vegetable Soup, Nosh Eatery & Tap

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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