|Newport's butcher shop - excellent fresh fruit and vegetables|
The Changing Politics of Organic Food, Feb. 11
Lisa Clark, author of The Changing Politics of Organic Food in North America, will be speaking at Innovation Place from 3-5 pm, Feb. 11.
Raw Chocolate Workshop, Feb. 13
Intuitive Path Superfoods is hosting a raw chocolate workshop including raw chocolate body painting (!) from 2:30-4:30 pm, Feb. 13.
Cooking on a Budget, Feb. 16 (Swift Current)
Sarah Galvin is offering a free Cooking on a Budget class at 5:30 pm, Feb. 16, in Swift Current. Email email@example.com to register.
Flavour 101, Mar. 8 (Swift Current)
Sarah Galvin will share her knowledge of how to add flavour to your food at 6:30 pm, Mar. 8, in Swift Current. Sarah says herbs and spices are just one way to add flavour. Your choice of fat, stock, and vegetables also makes a difference.
Student Iron Chef Competition
Working in teams of four, with help from a Marquis Chef, students competed in the campus Iron Chef competition on Jan. 28. The event is designed to break up the monotony of the dining hall menu and give students a chance to cook their favorite dishes. Chef McFarland says he particularly enjoys the students’ pride and creativity.
Una Pizza + Wine
I’m looking forward to trying out the pizza (and the wine!) at Una Pizza + Wine.
Bakery For Sale
Good Spirit Bakery is for sale, equipment included.
Chef Thomas Brown has launched a new catering company called Rockstar Chef, operating out of Prairie Sun Brewery.
Big Is Not Necessarily Better
A multinational cider company in Somerset, England, is closing its doors while just down the road Thatcher’s, a fourth-generation family business, is expanding. Martin Thatcher says, "We make cider just the same way as my grandfather did. We use Somerset apples: my favourite is the Somerset Redstreak, which we juice and then ferment. No concentrates, no added sugar, just juice."
Somerset has over 60 small cider makers. One of them says, “We're part of a change in how people like their food and drink. Everyone wants to know where stuff comes from, how it's made. I don't really think you can become the size of an enormous cider maker and still make cider the way we make it, it's not physically possible."
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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