Monday, August 29, 2016

Flavourful Saskatoon, August 29, 2016

Superfoods Seminar, Sept. 13
Find out how you can add superfoods to your diet from 6-7:30 pm, Sept. 13, at the Glen at Crossmount.

Climate, Food and the Future, Sept. 18 
The National Farmers’ Union presents Climate, Food and the Future: An Evening with David Suzuki at 7 pm, Sept. 18.

Petra Market Expands 
Petra Market has moved to a new location at 227 Pinehouse Drive with an even larger selection of Mediterranean groceries including confectionery products and a Mediterranean butcher’s shop.

Enthusiastic Canners 
If you’re enthusiastic about canning, dehydrating, and preserving, you may want to join the We Can Can group on Facebook.

Indigenous Cuisine
Chef Rich Francis hopes to open a restaurant in Saskatoon serving pre-colonial indigenous cuisine. Francis has visited several indigenous communities across Canada to learn how they prepared their food. “You're not going to find [these recipes] in a history book because that is the colonial lens that everyone looks through, and the way that you're going to avoid that is you're going to actually go to the people that have lived and survived everything," explained Francis.”

Wild, Native Foods We Should Be Eating
“Although kale is currently enjoying the spotlight, many other rock-star fruits and veggies—which are bursting with nutrients and, unlike kale, are native to this continent—deserve attention as well.” Check out these native greens and fruits – some of them are sure to be in your backyard.

Turkish Scrambled Eggs with Tomatoes & Peppers
Turkish Menemen sounds like a great way to enjoy local eggs, tomatoes, and peppers from the Saskatoon Farmers’ Market.

Ecofriendly Wines Taste Better 
Winemakers have been reluctant to label their wines as ecofriendly for fear of reduced consumer demand and lower prices. But a new study shows that eco-certified wine might actually be one of the best buys in the wine world. The quality is noticeably higher, especially in red wines, but the prices tend to be lower.” 

One that comes highly recommended (by my brother!) is Okanagan Crush Pad’s 2013 Free Form: “Free Form was made from Chardonnay and Sauvignon Blanc grown in Summerland. The wine came together in an unconventional way with no commercial yeasts, enzymes, or SO2 used. Matt Dumayne and David Scholefield let the wine choose its own path and monitored it to ensure it completed the journey.” 

Flavourful Saskatoon is a weekly Monday feature. I also post articles about food that is good, clean and fair; travel; and books. You may also enjoy EcoFriendly Sask profiling Saskatchewan environmental initiatives and events. 

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