Monday, May 2, 2016
Flavourful Saskatoon, May 2, 2016
Saskatoon Food Bank Fundraiser, May 6
Karma – Conscious Café and Eatery is hosting a fundraising dinner from 6-9 pm, May 6. They’ll be serving khichdi, a staple of the Ayurvedic diet that combines rice, lentils and ghee to provide carbohydrates, proteins, dietary fibre, Vitamin C, calcium, magnesium, phosphorus and potassium. Fifty percent of the proceeds will be donated to the Saskatoon Food Bank & Learning Centre.
Slow Food Saskatoon Dinner, May 29
Join Slow Food Saskatoon for the annual Eat These Words fundraising dinner on May 29. There will be live music, readings of food- and nature-related creative writing, and local food prepared by local cooks.
Karma – Conscious Café & Eatery will be serving specialty drinks and baked items at Dutch Growers starting April 30, 2016.
SK Snail Trail
Slow Food Saskatoon is developing a province-wide database of sustainable growers and producers.
Turn off the Lights – Turn on your Senses
Willow on Wascana, Regina, will be hosting a dinner in the dark every Monday in May.
The Backyard Regina
The Backyard Regina is now booking dinners for small gatherings in May. They’ll also be holding dinners in Regina’s Cathedral neighbourhood on May 20, 21 and June 3, 4.
Wannabe a Bokashi Ninja?
Michelle wanted to be able to compost her food waste, even in the coldest months of the year. She’s encouraging others to try out Bokashi composting as part of a trial project.
Surplus Food Equals Delicious Meals
Transition Café Fishguard in Pembrokeshire, Wales, is dishing up delicious meals from surplus food that would otherwise go to waste.
Happy Birthday, Yukon Gold
The Yukon Gold potato is one of Canada’s most successful innovations. The potato is now 50 years old: check out its history and growing popularity.
There are so many wineries in the Okanagan, and it can be hard to decide which ones to visit. EatNorth has published a useful article listing five hidden gems.
Ottavio Italian Bakery & Delicatessen, Victoria, BC, held a Big Cheese Cut on April 30, cutting and slicing some of the world’s biggest cheeses. I was fascinated to discover that Provolone Piccante is shaped like a long, fat sausage.
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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