Monday, November 9, 2015

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. 

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