Monday, December 12, 2016

Flavourful Saskatoon, December 12, 2016

Finger Foods Sampling Event, Dec. 18
Sample a wide range of easy-to-make recipes using local ingredients at the Saskatoon Farmers’ Market from 11 am to 1:30 pm, Dec. 18.

Final Night Market before Christmas, Dec. 21 
Sip some wine and cocktails while you pick up your last-minute purchases at the Saskatoon Farmers’ Market night market on Dec. 21

The Local Kitchen YXE
I’m looking forward to hearing more about The Local Kitchen, which is just getting off the ground in Saskatoon. The three women who have set it up say their vision is to “support food-focused entrepreneurs in developing, operating, and growing successful businesses to enhance the local food industry; while simultaneously providing a fun, fresh and welcoming environment, where members of the community can engage with their local food system through workshops, cooking classes, and retail.” They plan to rent out 3 commercial kitchens and offer classes and events.

New Brunswick Kitchen Party, May 10-14 
You’re invited to a kitchen party in New Brunswick when Slow Food Canada holds its annual meeting in southeast New Brunswick, May 10-14, 2017.

Syrian Refugees and Food 
Food can play a vital role in helping refugees preserve their culture. But it also has limitations; for example, canning and preserving aren’t part of their lives as refugees: “Making pickles is a statement of settlement, it embodies the idea of a future of planning and looking forward: in six months, we will be here, in the same place. ‘We just live day to day,’ one of the women said. “’We buy what we need and we eat it.” 

Food Trends
Millennials are favouring fresh food, minimally processed, that’s easy to prepare – and that’s changing the way industry operates. For example, retailers are selling more fresh food, making their stores smaller, and offering more meal kit options. But it’s not working: “millennials are turning to smaller companies that they feel are more in line with their values of sustainability and ‘real’ food . . . . What big brands should be doing, says Taparia, is taking the long view and launching fresh food under new brand names. ‘It would take a lot of investment and work,’ he says, ‘but they have to think big, otherwise they’ll face annihilation in 10 years.”

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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