Flavourful Saskatoon, November 6, 2017

City Centre Food Co-operative, Nov. 2 – Dec. 17 
City Centre Food Co-operative will be open every Thursday from 10:30 am – 6 pm from Nov. 2 to Dec. 17. Stop by the Saskatoon Community Service Village lobby to buy fresh fruit and vegetables at a very reasonable price.

Brew Your Own Coffee – Manually, Nov. 12 
Venn Coffee Roasters is hosting a workshop from 2-3 pm, Nov. 12, to explain how to brew coffee manually at home using Hario V60 and Aeropress extraction. Email bear@drinkvenn.com to register.

High Key Brewing Co.
High Key Brewing Co., one of Saskatoon’s newest craft breweries, worked with a local artist to create beautifully wrapped growlers that are for sale in their shop. For every purchase, $5 will be donated to the Saskatoon Nature Society to support conservation and education.

Crossmount Cider
Crossmount cider is now available at Saskatoon Co-op Liquor.

Women Cheesemakers 
“Historically in the United Kingdom women were the cheesemakers. The word dairy is derived from the Old English word for female servant. Dairymaids were responsible for milking cows and making cheese and butter. Once reviled as feminine mystery, undertaken by strong, rosy-cheeked and hardy women, cheesemaking now seems to be a male-dominated practice. The 19th century saw a shift from farm-produced to factory-produced cheese, and thus from women to men.”

Plant-Based Food 
There’s a growing interest in plant-based food, demonstrated by the fact that Campbell Soup Company has joined the Plant Based Foods Association. They had earlier left the Grocery Manufacturers Association over a disagreement about genetically modified food labelling, which Campbell supports.

Fighting Food Waste 
In New York and Nashville, restaurants, cities, and non-profits are partnering to fight food waste.

Just Don’t Call Them Mocktails 
Non-alcoholic cocktails are catching on, especially in London, Paris, New York, and Los Angeles. “I consider our nonalcohol cocktails to be as complex and as important as our ones with alcohol and refer to them simply as cocktails . . . . Mocktails, on the other hand, have a negative connotation. They tend to be overly sweet and an afterthought at bars.”

Culturally Relevant School Lunches 
“Cafeterias have begun to incorporate ingredients like wild rice and buffalo and serve items ranging from poi to fajitas. From Vermont to Hawaii, food service directors across the country are devising an array of solutions to the lack of diversity in school food. Whether through catering to traditional dietary cultures or teaching kids about native foods and their preparation, school food programs are beginning to see their students’ once-marginalized cultural traditions and dietary needs of as a wealth of opportunity.”

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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