Flavourful Saskatoon, November 9, 2015

Taqueria Mexicana opened this weekend at the Saskatoon Farmers' Market
Building a Better Future, One Tasty Donut at a Time
New Community Youth Development Corporation (YDC) wants to start a take-away café, partially run by their students and providing instruction in commercial cooking and sheltered employment and they're asking for our help. This is one of the tastiest Indiegogo campaigns ever. You can receive great perks such as a donut named after you in a flavour of your choice, 10 jars of homemade preserves, a Christmas baking package, a gourmet Italian feast, etc.

As part of their fundraising campaign, YDC is attempting to enter the Guinness Book of World Records with a 20-foot-long donut.

YDC is a finalist in Affinity Credit Union’s Business for Good Social Venture Challenge. The winning enterprise will receive $50,000 in addition to the money raised on Indiegogo.

Raw Dessert Workshop, Nov. 14 
Heather Hedivan and Kalyn Smith will teach you how to make raw Hazelnut Fudge and Vegan Raw Cookie Dough at a Raw Dessert Workshop hosted by Intuitive Path SuperFoods at 2 pm, Nov. 14.

Goverdhan Puja – Festival of Food, Nov. 14 
ISKCON Saskatoon is celebrating Goverdhan Puja at 11 am, Nov. 14. There will be more than 100 different vegetarian foods as well as devotion, meditation, and kirtan.

Taqueria Mexicana: vegetarian options available upon request

Come-and-Go Wine Tasting, Nov. 21 
Sample a selection of wines from Canada, Europe, South Africa, and South America while chatting with Rhȏne winemaker Guillaume Blisson and Doug Reichel of Fine Wines Sask at the Saskatoon Co-op Liquor Store from 2-4 pm and 7-9 pm, Nov. 21. Tickets include an individual cheese plate.

Fermentation 101
If you’re new to fermenting food, here is a straightforward explanation and basic recipe.

Bread Baker’s Guide to Flours 
Ready to start experimenting with making different types of bread? Then this article will help you decide what type of flour to use. I was interested to learn that rye adds a note of sweetness and interacts quickly with yeast, jumpstarting and amplifying fermentation.

Stalking Oregano in the Wilds of Mexico 
Most of the oregano that we use is hand-harvested from wild habitats in Greece and Mexico. One of the most fragrant types of oregano has been harvested for centuries by Seri Indian huntergatherers in the Sonoran Desert along the Western Mexican coast of the Gulf of California.

Bored with Apples? Try One of its Cousins
Apples are the second most popular fruit in the US. But apples have cousins who are much less well known but definitely intriguing. They include quince, rowan berries, medlar, serviceberries, loquat, chokeberries, and mayhaw.

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

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

Comments

Post a Comment

Popular posts from this blog

Flavourful Saskatoon, August 21, 2017

Image
Prairie Harvest Café I was sad to learn that Prairie Harvest Café has closed its doors. It’s been one of my favorite Saskatoon restaurants since day one, and I really appreciated the fact that the chefs focused on cooking with local ingredients, many supplied by the Saskatoon Farmers’ Market. All the best of luck in your new adventures. We’ll miss you. Hug a Farmer This has been a tough summer for many farmers. Prairie Sun Orchard lost their entire cherry crop to insects. Drop by their stand at the Saskatoon Farmers’ Market, tell them you care, and have an ice cream. My favorite is the chocolate cherry fudge, but Clare Pearson, the principal ice cream maker, says her new favorite is the salted caramel. Peppers If you’re like me, you assume that all small, skinny peppers are super hot and avoid them like the plague. But that’s a big mistake. Kaleidoscope Vegetable Gardens is offering two long, skinny peppers – one can be hot, but the other isn’t. Padron chile pepper
Read more

Flavourful Saskatoon, August 28, 2017

Image
The Next Great Food Business Public Tasting, Sept. 7 The Local Kitchen is hosting a public tasting with samples from each of the finalists in the Next Great Food Business competition. Finalists are: King’s Jerky, Kind Condiments , Smoke and Salt BBQ, Bannock Express , and Voodoo Van . Wine Tastings Guess the most expensive wine (Sept. 8), sample some Rhône wines (Sept. 22), or attend the 2017 Premier Showcase Wine Dinner (Sept. 28) sponsored by Saskatoon Co-op Wine Spirits Beer. Premier Showcase is also offering a Portugal with a Splash of California wine seminar (Sept. 29) and a Women & Whisky seminar (Sept. 30). Refresh and Renew I had a chat with Trent Loewen about his plans now that he has sold Earth Bound Bakery. He is heading east to visit chef friends in Ontario and then off to New Zealand to explore what's happening there. After 9 years with a single focus, it's time to explore new ideas. Interestingly enough, the bakery's new owner is a business
Read more

Spelt and Millet: Ancient Grains for Today's Healthy Diet

Image
When I was growing up, whole wheat flour and rice were exotic options. Now we have a whole range of intriguing choices – buckwheat, spelt, millet, kamut – the list goes on and on. My problem is that I don’t know very much about some of these grains, so I arranged a phone call with Nicole Davis, the Owner/Manager of Daybreak Mill near Estevan. Daybreak Mill grows and processes approximately 18 different kinds of flour, whole and de-hulled grains, flakes, cereals, and legumes. They are 100% organic. “We want people to have access to healthy, wholesome food,” Nicole explains. Two of Daybreak’s products – spelt and millet – have been nourishing people around the world for over 9,000 years. Spelt Spelt was cultivated by ancient civilizations in Europe and the Middle East for thousands of years. It grows well in poor soil and doesn’t require fertilizer. It’s resistant to frost and the thick husk protects the grain from insects. However, spelt requires more processing than wheat as
Read more

Beer: History, Trivia and War

Image
Brew North by Ian Coutts is a fascinating look at the history of beer in Canada. I particularly enjoyed the archival photos and beer labels. Here are some tidbits from Canada’s brewing history:           In 2007, Canadians drank 71.67 litres per capita with the Yukon leading the way at 139.75 litres per person, followed by Alberta at 98.54      The first criminal trial and hanging in Upper Canada was held at Finkle’s Tavern, which opened near Bath, Ontario, in 1793.      Two skeletons at the bar were props for Charles McKiernan’s tall tales (told in rhyme) at Joe Beef’s Canteen in Montreal. Customers shared the bar with a variety of animals, including a succession of beer-drinking bears.      Empty beer bottles were originally stored in crates filled with straw, a favourite spot for mice to nest. And the bottles were dark green, so it was hard to tell if the bottle was already occupied when it was filled with beer.      During Prohibition, many breweries switched to making soft dr
Read more

The Golden Towns of Beaujolais

Image
Heading north out of Lyon, you pass through a long tunnel and exit into a lush green countryside leaving the city far behind. You then turn and head up the hill onto winding roads between a patchwork of vineyards. Many of the vines are really old with short, thick, twisted trunks and a thin stem of green leaves and buds. These are the Gamay vines of Beaujolais, interspersed with a few fields of greener, leafier Chardonnay vines. South Beaujolais, just 45 minutes northwest of Lyon, encompasses 25 medieval villages of orangey-gold stone (limestone and iron) that is surprisingly vibrant (I had been expecting something lighter, similar to the Cotswolds in England). Some of the villages still have the remains of 14th century castles. Oingt is classed as one of the most beautiful villages of France and it really is lovely. You can take a walk around the town on the former ramparts and the church is austere and beautiful. I was on a half-day tour , which combined stopping to
Read more