Flavourful Saskatoon, January 28, 2019


Saskatoon Spruce Cheese 
I’m thrilled to learn about a new cheesemaker in Saskatoon and looking forward to trying his raw milk Caerphilly-style cheese that has been aged on spruce boards for at least 60 days. Saskatoon Spruce cheese is available at the Saskatoon Farmers’ Market, Bulk Cheese Warehouse, and The Cure.

Nosh Is Closing 
I was so disappointed to learn that Nosh Eatery & Tap is closing at the end of January. It’s been my family’s go-to place for birthday celebrations and other special occasions. It was well-made, beautifully presented food that just happened to be vegetarian/vegan (see photos above and below). And we could choose from the entire menu rather than a handful of specially designated items.


New Owners for Calories 
Calories restaurant has new owners! After 23 years, Rémi Cousyn has sold the restaurant to Taszia and Karan Thakur. It’s good to know that they plan to continue to support seasonal food and local suppliers.

Transition Town Totnes 
Transition Town Totnes has been a world leader in promoting local food production and environmental sustainability. I met with one of their volunteers in December who gave me further insight into their activities.


Power Bars 
Here’s a healthy, homemade bar to fuel your outdoor activities (or provide a quick lunch at your desk!.

Canada’s New Food Guide 
Canada’s new food guide appears to have two main aspects. First of all, it provides a graphic image of the types of food we should be eating. Secondly, it lists healthy eating habits, such as cooking more often and being aware of food marketing. There is a greater emphasis on plant-based proteins and a move away from meat and dairy, which may bring about changes in the agricultural sector. Concerns have been raised that it doesn’t respect Indigenous or Asian cultural traditions. That may be true, but it’s also worth considering that traditions change. The Sunday roast was part of my British upbringing – it no longer is – for me or for many British people.

Fake Meat 
“The existence of realistic fake meat products raises interesting questions about what meat really is. When we say we love meat are we really talking about a set of nutrients? A certain flavour or texture? Or a set of cultural memories of shared meals such as Christmas turkey and Easter lamb?

". . . Concern for our health is one of the main reasons we are now buying vegetarian sausages and burgers in such quantities, according to survey data. The catch is that there is not necessarily anything particularly healthy about a vegan hotdog. Many see them as just another set of overly processed industrial foods in a world that is already awash with what food writer Michael Pollan calls ‘food-like substances’. . . .

"The rise of fake meat is not yet a true food revolution because it leaves our preferences untouched. The real change to our food culture will come the day that someone designs a steak that tastes like a carrot.”


 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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