Wanderlust and Words

Sea Buckthorn: Superfruit from Northern Vigor Berries

2012-01-25T09:09:00.000-06:00

It’s winter, and I’m longing for fruit, but I’m trying to buy as many local foods as possible so pineapples and mangoes are out of the question.

Not to worry! I’ve found a new favourite that combines a tart, slightly tropical flavour with a heaping serving of health-giving vitamins and anti-oxidants. And it’s grown in Saskatchewan.

Sea Buckthorn Berries
Sea buckthorn is a deciduous shrub that was originally grown in Europe and Asia. It doesn’t mind a cold climate or poor soil, so it’s found at the foot of the Himalaya, in Siberia – and on the Canadian Prairies.

Sea buckthorn has a long and storied history. Ghengis Khan is said to have fed sea buckthorn berries to his army and the leaves to his horses to keep both healthy and strong prior to battle. Tibetan medicinal texts from as early as 6000 B.C. refer to the herbal remedies made of sea buckthorn for skin and digestive disorders.

The tradition continues. The Indian Department of Defence recently sponsored a conference on sea buckthorn. They use sea buckthorn in a wide variety of food products – juices, jams, teas and baked goods – to boost the soldiers’ immunity. Clinical trials have shown that the leaves reduce the soldiers’ stress levels and help them to withstand the high altitude and low temperatures in areas such as the Himalaya.

Northern Vigor Berries
Sea buckthorn products are sold at the Saskatoon Farmers’ Market by Northern Vigor Berries, a local family business.

The Strelioff family purchased a farm near Verigin, Saskatchewan, in the late ‘60s. It had been farmed traditionally, but Georg Strelioff switched to growing alfalfa. He used no chemicals and raised alfalfa leafcutter bees to pollinate the crop. He decided to plant an orchard of sea buckthorn in 1998.

“My stepfather is never afraid of a new venture,” says Betty Forbes, President of Northern Vigor. “When he heard about the tremendous nutritional value of sea buckthorn, he was eager to try this new crop.” Along with Betty’s brother, Gregory Bloodoff, they have cared for the crop ever since.

Superfruit

Sea buckthorn is a nutritional powerhouse, containing up to 190 bioactive components. It is rich in vitamins C, E and K; carotenoids; antioxidants; and omegas 3, 6 and 7.

In addition, all parts of the plant can be used. The berries can be served whole or made into juice. The leaves can be steeped to make tea. The branches and fruit pulp can be used as animal fodder.

Russian cosmonauts used sea buckthorn cream to protect themselves from cosmic radiation, and the oil has been applied topically to treat a variety of skin problems, including burns, eczema and poorly-healing wounds. The bark is used in a number of pharmaceuticals.

Growing and Harvesting Sea Buckthorn
Sea buckthorn is a tall (6-13 feet), hardy bush. As long as there is good drainage, it grows readily and has an extensive root system that fixes nitrogen. It sends out suckers, which could be a problem, but Betty Forbes says that they can be transplanted, thereby avoiding the cost of purchasing additional bushes.

The biggest challenge comes when farmers want to harvest the fruit. The berries are tightly packed around the branches and are surrounded by thorns. “The long thorns are very dangerous,” Betty says. “We have to wear protective clothing and even the toughest gloves will only last a few days.”

The branches are cut and put into reefer trucks operating at minus 20 degrees Fahrenheit. “They have to be kept really cold because of the high oil content (e.g. omegas 3, 6 and 7) in the berries,” Betty explains. The fruit is then taken to a central cleaning facility where it is cleaned and packaged.

Fruit Products
Northern Vigor sells a number of different products. You can purchase frozen berries, frozen or freeze-dried berry purée, tea, fruit leather, or gelato. I’ve been enjoying the berries in my breakfast cereal. The tiny seed adds a little crunch, and Betty says it’s very nutritious. My sister in law is planning to make an apple-berry crisp.

My next purchase will be a tub of the Outrageous Orange Gelato. It tastes really rich, but it is made with skim milk and is 45% pure fruit.

Local restaurants are using sea buckthorn in a variety of different ways. Calories serves the berries in a martini. Truffles and the Saskatoon Club serve a sea buckthorn sauce on duck or scallops; while Museo Coffee adds the berries to scones and spinach salad. The Willows and The Purple Grape in Regina use the fruit in a vinaigrette.

Retail Outlets
Northern Vigor Berries products are currently only available at the Saskatoon Farmers’ Market, but they will soon be available at SaskMade Marketplace in Saskatoon and at Dad’s Organic Market in both Saskatoon and Regina.

Flavourful Saskatoon, January 23, 2012

2012-01-23T07:54:00.000-06:00

Foodie news and events in and around Saskatoon – Chef Anthony heads to Nationals, Griffin Takeaway, Slow Food Canada, SPIN Farming and more

Warm the Heart Soup Cook-off, January 29/February 1
Enjoy a bowl of soup and support the Heart and Stroke Foundation during WinterShines by sampling the soups of some of Saskatoon’s most talented chefs.

At noon on Sunday, January 29, beginner chefs will compete against each other for the honour of moving on to the Warm the Heart Cook-off at 5:30 pm on Wednesday, February 1. Both events will be held at the Saskatoon Farmers’ Market. Pay $5 for soup and bread or $10 for soup, bread and a glass of wine.

Michelle Zimmer of Wild Serendipity Foods has entered her Thai Carrot Coconut Soup in the January 29 competition. Good luck, Michelle! We love your soups as well as your scones and macarons.

Gold Medal Plates Preview Dinner, February 3

Chef Anthony McCarthy, the gold prize winner at the 2011 Saskatchewan Gold Medal Plates, will be competing in the national championship in Kelowna on February 11.

You can preview his dish as part of a four-course dinner at the Saskatoon Club at 6:30 pm on February 3. Tickets are $50 and can be obtained by emailing Chef Anthony at anthonym@saskatoonclub.com or by calling 652-1780. A portion of the proceeds will go towards covering the team’s travel costs.

Slow Food Canada, May 3-6, Edmonton
The Edmonton Convivium will be hosting the national meeting of Slow Food Canada from May 3-6. Valerie Lugonja, the Conference Chair, assures me that there will be plenty of fun activities in additions to the meetings, including a farm tour, a farmer’s market tour, an 8-course regional meal, and a tour of Fort Edmonton.

It would be great to have some Saskatoon representatives at the meeting to gather information for setting up a local Slow Food Convivium. Contact Valerie@slowfoodedmonton.ca for further information.

Griffin Takeaway

Griffin Takeaway has just opened at #10-3311 8th Street East (beside Jysk), so we had to check it out. The owner, Nicole Barr, is a vegetarian and is highlighting dishes that are vegetarian, vegan and gluten-free.

The single-serving pudding cups caught my eye as I hadn’t seen anything similar elsewhere. The lemon curd was tart and refreshing and disappeared all too fast. The creamy goat cheese balanced the powerful olive tapenade in my sandwich – a very good choice if you love cheese and olives.

Griffin Takeaway is open Monday to Saturday from 10 am to 7 pm.

Three Sisters/Nestor’s Bakery
Three Sisters at Nestor’s Bakery continues to add to its products. You can now purchase homemade noodles (in various shapes and sizes) as well as locally-grown wheat – not to mention fabulous jams, jellies and granola from Fruition Orchard.

Wally’s Urban Market Garden

Urban farming has tremendous potential as a source of local food and local jobs.

Wally Satzewich and Gail Vandersteen, the owners of Wally’s Urban Market Garden, have been growing and selling vegetables at the Saskatoon Farmers’ Market for over 20 years. They grow their crops on small garden plots in and around Saskatoon.

“We need to redefine what it means to be a farmer,” Wally says. “You can be a farmer even though you’re small. You don’t have to own a large, sprawling farm.”

My interview with Wally, one of the founders of Small Plot Intensive (SPIN) Farming, is on the EcoFriendly Sask website.

Flavourful Saskatoon is a weekly Monday feature. I also post regular profiles of culinary entrepreneurs, new restaurants and new food products.

Follow me on Twitter or subscribe to Wanderlust and Words by email (top right-hand corner) to stay on top of Saskatoon’s evolving food culture.

Agrium Market Kitchen

2012-01-18T10:07:00.000-06:00

The Saskatoon Farmers’ Market proudly opened the Agrium Market Kitchen this past week.

The sale of local food products is now complemented by cooking classes, dinners, and demonstrations.

The kitchen is also available to local individuals or groups who want to host their own event or prepare foods that require a licensed commercial kitchen.

Sponsors
Agrium Potash Vanscoy gave the Saskatoon Farmers’ Market $25,000 towards the construction of the kitchen and an outdoor patio (much-needed seating on busy Market days). Agrium says that they are pleased to help the Market as they feel it’s a good fit with their work with local farmers and agriculture.

A number of other local businesses also stepped forward to help make the Market Kitchen a reality. They are: Beehive Flooring, FloForm Countertops, Krazy Kiley’s Audiotronic, Riversdale Mechanical, Samsung, and Saskatoon Appliance.

Executive Chef Dinners
The Saskatoon Farmers’ Market will be holding a series of Executive Chef Dinners, prepared by some of Saskatoon’s finest chefs, on a monthly basis from January to May. All five of the chefs have been Saskatchewan Gold Medal Plate contenders.

The first event is on Thursday, January 19, with Chef Anthony McCarthy, who won the gold medal at the 2011 Saskatchewan Gold Medal Plates. The five-course meal includes a soup, salad, appetizer, entrée and dessert. Tickets are still available.

Further dinners are planned for February 16 (Chef Brent Lloyd), March 15 (Chef Ryan Marquis), April 19 (Chef Trevor Robertson), and May 17 (Chef Mike McKeown).

Cooking Classes

The Market also hopes to host cooking classes with plans already in the works for a Mexican cooking class with Linda Ortiz who sells fresh tortillas and salsas at the Market.

Kitchen Bookings
The Agrium Kitchen Rules and Rental Rates provide the information you will need to book the kitchen.

For further information, email Judy Thiesson, the Market’s Events/Kitchen Organizer.

Photos
Chefs Mike McKeown and Joel Hassler, Prairie Harvest Café , prepare hors d’oeuvres for Agrium Market Kitchen’s Grand Opening

Quesadillas prepared by Linda Ortiz

Flavourful Saskatoon, January 16, 2012

2012-01-16T08:51:00.000-06:00

Foodie news and events in and around Saskatoon – Symphony Scotch, Station 20 West Gala, PA Cooking Classes, Gourmet Products & Gooey Buns

Explore Mediterranean Spain, January 20

Join me on Friday, January 20 at 2 pm in the Frances Morrison Library Auditorium (main downtown branch) for a trip to sunny Spain. My slideshow presentation moves beyond the beaches of Mediterranean Spain to visit local markets, Roman ruins, palm tree gardens, and Gaudi architecture.

Gluten-Free Food Fair, January 22
There will be a Gluten-Free Food Fair at the Saskatoon Farmers’ Market on Sunday, January 22 from 5-8 pm. The cost is $2.00 per plate. This is a fundraiser for the Saskatoon Celiac Association.

Scotch Fest, January 27 & 28

Support the Saskatoon Symphony Orchestra and enjoy a blind tasting of some of the world’s finest scotches, accompanied by hors d’oeuvres, and with entertainment by orchestra musicians at Scotch Fest.

The tasting will be led by experts from Cava Wine & Spirits, and you can choose to attend on either Friday, January 27, or Saturday, January 28, from 7-9 pm. Tickets are available online at picatic.com or by calling 665-6414/652-2240.

Chefs' Gala Dinner, February 11
The Saskatoon Chefs' Association will be hosting its third annual Chefs’ Gala Dinner on February 11 at Prairieland Park. The menu will feature local and Canadian food and wine. Funds raised will go to Station 20 West. Tickets are available on online from Station 20 West.

Gourmet Products, Simon’s Fine Foods
Simon’s Fine Foods will be stocking a small range of gourmet products, including sweet and hot smoked paprika; green and black olive tapenade; preserved lemons; white, purple fig & Seville orange balsamic vinegar; basil infused olive oil; Royal Belgian preserves (e.g. blood orange, wild lemon); and 00 pasta flour.

Contact Simon if you would like a full list with prices and to pre-order. He’ll be placing an order on February 17.

Prairie Pie Company

Mary Uzelman and Kevin Porfoun, Prairie Pie Company, deliver smiles and friendly greetings along with pie, muffins and coffee at the Saskatoon Farmers’ Market.

I stop by regularly to pick up one of Mary’s individual pies – both the lentil and mushroom-spinach-feta are great supper options during the week.

Mary is always trying out new recipe ideas. This month she has some wonderfully gooey lemon buns with lemon in the filling and in the cream cheese icing. Or, if you’re looking for something a little more “healthy” for breakfast, try the baked oatmeal with fruit topping – it’s delicious too.

Two by Dahlsjo, Prince Albert
Chef Kevin Dahlsjo of Two by Dahlsjo is now offering private and public cooking classes in Prince Albert. Start the evening with a glass of champagne and antipasto and finish it off with a chef’s dessert. The next open class on February 20 will feature tapas.

Two by Dahlsjo now offers a four-course table d’hôte, which combines set items with your choice of a main course.

Flavourful Saskatoon is a weekly Monday feature. I also post regular articles about new restaurants, food products, and culinary entrepreneurs.

Follow me on Twitter or subscribe to Wanderlust and Words by email (top right-hand corner).

See also:
Delicious local ingredients and vegetarian options at Saskatoon’s newest restaurant, Prairie Harvest Café

Photos: Mary Uzelman and the Prairie Pie Company

Prairie Harvest Café

2012-01-10T10:28:00.000-06:00

Prairie Harvest Café, Saskatoon’s newest restaurant, features comfort food, lovingly prepared from scratch using as many local ingredients as possible. And it tastes great!

Chef and co-owner Mike McKeown has been a part of Saskatchewan’s food and catering industry for over a decade. Working in remote fishing camps, Mike relied on an airplane to drop off supplies. “It really makes you think on your feet as you have to work with whatever is available,” Mike says.

More recently, Mike has been selling ready-made meals at the Saskatoon Farmers’ Market, so he is well acquainted with the local food producers.

Slow Food
Prairie Harvest Café will serve the kind of food that Mike and his co-chef, Joel Hassler, like to eat. “It’s food with a lot of time and love put into it, but entirely accessible to the customer,” Mike says. “In Saskatchewan, we are also very lucky to have access to so many local grains, legumes and root vegetables. It will be a lot of fun to explore the landscape with the menu and hopefully come up with some really neat dishes.”

Mike says he always has maple syrup, mustard powder, lentils, kosher salt, and cabbage (“a very versatile vegetable, especially useful in the winter months”) on hand. They’re all ingredients that are readily available when we cook at home, but they’re transformed into something special at Prairie Harvest Café.

Menu
Prairie Harvest Café is open for both lunch and dinner. The lunch menu includes various burgers, including a vegetable and lentil patty. Mike is excited to see the reaction to the turducken burger. “I think it is an entirely unique dish. We have taken the three meats (duck, turkey, chicken) off the bone and ground it ourselves,” he says.

Mike’s sister in law is vegan, which has motivated him to learn more about vegetarian/vegan cooking. As a result, Prairie Harvest Café is one of the best vegetarian options in Saskatoon.

At the slow opening this past weekend, we sampled three vegetarian appetizers, two mains (including a vegan stew), and two desserts, and the chefs promise to have a vegan dessert by opening night.

My personal favourites were the three appetizers. The perogies stuffed with chanterelle mushrooms, aged cheddar and squash served with house-made crème fraîche and caramelized onions would make an excellent main course. We also really enjoyed the fritters, hemp and flax crackers, beet and potato chips (all house-made) served with either warm goat cheese and veggie relish or eggplant and chickpea hummus.

The pumpkin and parmesan fettucini was delicious, and the coleslaw was one of the best I’ve tasted with lots of crunch and a tangy, apple flavour. The vegan stew with root vegetables cooked in Paddock Wood beer is a great idea and I loved the wild mushrooms, but I would have found it more enjoyable if it hadn’t been quite so strongly flavoured and had had a pastry or shepherd’s pie topping to provide balance.

The pumpkin and spiced rum cheesecake was delicious, and the Bailey’s and coffee crème brulée will be a particular treat for coffee lovers.

Local Ingredients
Look through the menu and you see lots and lots of local ingredients – from lentils, hemp hearts and flax to wild mushrooms, eggplant from Floating Gardens, and locally-grown meat.

Prairie Harvest will be featuring Paddock Wood beer exclusively, with several on tap in the near future. The emphasis will be on Canadian wines, and Mike plans to offer fruit wines from Living Sky Winery.

Teamwork

Prairie Harvest Café is built on long-term friendships. Aaron Wignes, Mike’s partner, has been a friend for almost 20 years. Aaron is a local contractor and took responsibility for the décor.

“Aaron had the vision and ability to get the restaurant to look like we envisioned it,” Mike explains. “I’ve seen a previously unknown interior decorating side of him. He found all the antique tables and chairs on Kijiji and planned the colour scheme.”

Mike’s co-chef is Joel Hassler, whom he has known since Grade 8. “Joel is a very calm and professional presence in the kitchen,” Mike says. “He keeps us organized and can slow it down and keep us focussed.”

They are joined by Scott Wyman as the day chef. “Scott is really in step with our vision and has the experience to fulfill it,” Mike says.

I admired the wait staff, which includes Jill Colby, Lee Jones, and Julia Quigley, who did a great job at the slow opening. The restaurant is full of narrow passageways and awkward corners. This is great for customers as each table has its own private space, but it does make it harder for the staff to move about.

Prairie Harvest Café is located at 2917 Early Drive in Brevoort Park. The official opening is Friday, January 13. Lunch is served from 11 am to 3 pm and dinner from 4 pm until the close. The restaurant will be closed on Sundays and Mondays during the winter months. Reservations can be made online or by calling 242-2928.

Flavourful Saskatoon, January 9, 2012

2012-01-09T08:49:00.000-06:00

Foodie news and events in and around Saskatoon – take your pick of a Market dinner, a Chinese New Year celebration, a Robbie Burns supper, and a new Prairie restaurant

Prairie Harvest Café, January 13-14

Prairie Harvest Café will officially open its doors at 2917 Early Drive this coming weekend.

I attended the soft opening this past weekend and was very impressed with the quality of the food and the setting. I’ll be posting a full review later this week.

Executive Chef Dinner, Saskatoon Farmers’ Market, January 19
The Saskatoon Farmers’ Market will be hosting Executive Chef Dinners on the third Thursday of each month from January to May, pairing local chefs with fresh Market ingredients.

Chef Anthony McCarthy, recipient of the Gold medal at the 2011 Saskatchewan Gold Medal Plates competition, will host a 5-course meal with wine pairings on Thursday, January 19. You’ll have a chance to talk with Chef Anthony before dinner. Tickets are $85 and are available online or at the Market office (Tuesday to Friday).

Future dinners will be hosted by Chef Brent Lloyd (February 16) and Chef Mike McKeown (May 17).

Explore Mediterranean Spain, January 20
Join me on Friday, January 20 at 2 pm in the Frances Morrison Library Auditorium (main downtown branch) for a trip to sunny Spain.

My slideshow presentation moves beyond the beaches of Mediterranean Spain to visit a cheese store tucked away in Barcelona’s Gothic Quarter, wineries in Jumilla, palm tree gardens in Elche, and chocolate factories in Vilajoyosa – not to mention lots and lots of markets. I hope to see you there.

CFCR Chinese New Year Feast, January 20
CFCR Community Radio is holding its annual Chinese New Year celebration feast on Friday, January 20 at the Mandarin Restaurant. Tickets are $25 and are available from CFCR.

Robbie Burns Supper, January 21

The 96th Highlanders Pipes and Drums and the North Saskatchewan Regiment Pipes and Drums are presenting a Robbie Burns Supper on Saturday, January 21 at St. Patrick Parish, 3339 Centennial Drive. Dinner at 6:30 will be followed by Celtic dancing, pipe bands, and a silent auction.

Wine Fundamentals 1

Cameron Rizos, Managing Partner of Cava Wines & Spirits and an ISG-certified sommelier instructor, will be offering Wine Fundamentals I, the International Sommelier Guild’s (ISG) introductory course. The course offers a basic understanding of the major grapes used for making wine around the world as well as an introduction to fortified and sparkling wines. Register on the ISG website and then contact Cava for further information.

Three Farmers Camelina Oil – New Flavours

Three Farmers has launched two infused camelina oils – Roasted Garlic and Chili and Roasted Onion and Basil. Three Farmers products are available online as well as at various Saskatchewan retailers. I know that SaskMade Marketplace is carrying the new oils.

Flavourful Saskatoon is a weekly Monday feature. I also post regular articles about new restaurants, food products, and culinary entrepreneurs.

Follow me on Twitter or subscribe to Wanderlust and Words by email (top right-hand corner).

See also:
Cooking up a Storm: Expanding Saskatoon’s Food Culture
Random Acts of Urban Playfulness

Cooking up a Storm: Expanding Saskatoon's Food Culture

2012-01-05T10:15:00.001-06:00

I’ve been dreaming about ways in which Saskatoon can support and expand its local food and culinary enterprises. Here’s my 2012 wish list in no particular order.

Start-up Grants & Resources
New businesses often need help – from drawing up a business plan to renting space in a commercial kitchen to building a production facility. Let’s establish a community platform that links people and resources to culinary entrepreneurs who need help.

Note: The Saskatchewan Food Industry Development Centre does important work, but its focus is limited to developing commercial food products. Similarly, Ideas Inc. is a local business incubator, but it does not have a food focus and lacks a commercial kitchen, which is sorely needed. (This last sentence was added in response to a reader's comment.)

Role Models:
The Toronto Food Business Incubator is a non-profit organization that supports the growth of food industry micro-enterprises. Members have access to business plan analysis and feedback, a fully-equipped commercially-certified kitchen, shared liability insurance, and assistance in migrating to independent facilities.

The Small Change Fund is a Canadian, grant-making micro philanthropy. Grassroots charities submit proposals. Investors choose the projects they want to support (a community orchard management and fruit harvesting program in Toronto, a student-led, school-based food learning project in Kitchener).

Kickstarter is a large American funding platform for creative projects. It supports a wide range of food projects, from chocolate bars to greenhouses to cookbooks.

Promotion & Support Networks
Bakers and chefs are often more at home in the kitchen than out on the street marketing their products. Let’s provide our local culinary entrepreneurs with a marketing network that actively promotes local businesses.

In addition, let’s create a group that supports the work of individual entrepreneurs by providing opportunities for them to share ideas, problems and successes and that creates community support for their activities.

Role Models:

Edmonton’s Live Local is a non-profit organization that encourages people to eat, dine, shop, play and work locally.

Shop Local promotes local, independent businesses through a website, store decals and brochures. Eat Local First connects local farmers with people who love to eat fresh quality food at a reasonable price. Dine Local supports independently-owned restaurants that endorse regional cuisine made with local ingredients.

Slow Food is an international movement dedicated to supporting good, clean, fair food. It recognizes that food is a source of pleasure, community and culture. Local chapters host a variety of events. There are active chapters in British Columbia, Calgary and Edmonton – but none in Saskatchewan or Manitoba.

The Toronto Food Policy Council connects people from the food, farming and community sectors to develop policies and projects that support a health-focused food system. They were a key player in the development of the Toronto food strategy (Cultivating Food Connections: Toward a Healthy and Sustainable Food System for Toronto).

Pop-up Restaurants & Supper Clubs
Variety is the spice of life. One-time-only restaurants or food events introduce local residents to new food ideas and give novice chefs and restaurateurs a chance to spread their wings and establish a reputation.

Role Models:
Saskatoon’s White Birch Catering has hosted pop-up dining events on a farm, in a flower shop and in a heritage building.

The Social Feed organizes dinner parties at local, independent restaurants in a number of Canadian cities. The food is served at large communal tables so you have a chance to meet new people as well as sample a new restaurant’s dishes.

A Txoko is a Basque gastronomical society. Male members come together to experiment with new ways of cooking, eat and socialize. (A Canadian version doesn’t have to be restricted to men!)

Vegetarian Restaurants
I long for the day when Saskatoon has a classy, vegetarian restaurant where vegetables, legumes and grains are the star attractions.

Role Models:

Check out these amazing vegetarian restaurants – I don’t even recognize some of the menu items:

Vanilla Black, England (fried mushroom mousse and pernod pancakes or warm celery pannacotta and blue Wensleydale profiteroles are just two of many mains)

Green Zebra, Chicago (Hen Of The Woods Mushroom Pâté, date mostarda, pumpkin seed brittle or Mustard & Caraway Spaetzle Stroganoff, hon shimeji, smoked cipollinis, dill, crème fraîche)

Millenium, San Francisco (Roasted Winter Squash & Quince Bastilla or Cannellini Runner Bean & Smoked Leek Gratin)

Customer Service Awards
Many young people support their education by working in a restaurant. It’s a stop-gap measure rather than a career choice. And yet good cooks, bar tenders and servers are worth their weight in gold. What can we do to make restaurant work a viable career option? Higher wages would definitely help, but it's not enough on its own. I’m short on solutions – hopefully you can suggest some.

Role Models:
Planet S newspaper asks readers to vote for Best Bartender, Best Barista, Best Server and Best Staff.

I’ve included more foodie daydreams – food truck festivals, progressive transit dinners and urban farms – in Random Acts of Urban Playfulness.

Now it’s your turn. What would you like to see added to Saskatoon’s food scene?

Photos: Barcelona, Alicante, Tarragona

Random Acts of Urban Playfulness

2012-01-04T09:57:00.000-06:00

Cities have personalities. For far too long, Saskatoon’s personality has been somewhat schizophrenic. The riverbank has been a green oasis in the midst of a rather bland city – downtown streets lined with anonymous banks and office buildings and urban highways with generic strip malls and parking lots.

I’ve started a wish list of random acts of urban playfulness – small, defiant gestures to draw people out of their cars and onto the streets of downtown Saskatoon.

Food Trucks and Pop-Up Shops
City Hall is surrounded by green spaces that are hugely under-utilized. Let’s turn them in to people spaces by inviting food trucks and food cart vendors to park beside City Hall with creative, lunch-time offerings.

Let’s hold a food truck festival on a week night with buskers and craft stalls and displays.

Let’s hold an outdoor Christmas market with hot chocolate, music and dancing to keep us warm whatever the temperature.

Let’s set up pop-up shops on vacant lots or coffee shops in parking spaces.

Role Models:

Vancouver has greatly expanded the number and type of food trucks and carts on its streets.

What the Truck?! Edmonton’s Food Truck Extravaganza (organized by two local bloggers)

It’s Time to Rethink ‘Temporary,’ a New York Times editorial, provides numerous examples of temporary architecture – from a mobile church in the Netherlands to retail stores in shipping containers on vacant lots. (Photo via The Brooklyn Paper)

Parklets convert parking spaces into mini green spaces and gathering places. It’s a temporary measure that can quickly create people places.

Bus Mall Opera
The discussions around public transit have become monotonous complaints about inadequate service or under-utilization.

Let’s lighten the mood by staging a performance on the bus and in the bus terminals.

Or we could host a progressive dinner and travel from one location to the next by bus.

Role Models:
Opera on the Edmonton LRT

Nashville’s Transit Week Progressive Party

Alleys for People
There are a number of alleys linking 2nd and 3rd Avenue (one beside Souleio, another beside Art Placement). What if we cleaned them up and pedestrianized them?

We’d have space for an art exhibit or a restaurant terrace or a green walkway.

We could invite the public to cover the pavement with colourful chalk drawings.

Face painting and games could turn the space into a children’s playground one afternoon a week.

Role Models:
Vibrant Alleys in California (photo credit: Brian Ulaszewski)

Alleys and Lanes in Melbourne, Australia

Green Roofs and Urban Farming

A bird’s-eye view of downtown Saskatoon is grey and boring. How can we transform roof tops or parking lots or boulevards into green spaces? Can we transform some forgotten corners into urban farms?

Role Models:

Dream big! A visionary redrawing of Beirut, Lebanon (photo via Treehuggers)

Start small! Small places of anarchy in Tokyo

High-tech greenhouse on the roof of a Vancouver parking garage

It’s your turn. What random acts of urban playfulness spark your imagination?

Note: I wrote this article before reading Public Spaces, Activity and Urban Form, Phase I of Saskatoon’s City Centre Plan, and it supports my random ideas. If you haven’t taken a look at this report yet, do. It’s easy to read, lots of visual explanations, and very interesting. Now Saskatoon just needs to follow through on these great ideas.

Next: Cooking up a Storm: Expanding Saskatoon's Food Culture

Flavourful Saskatoon, January 2, 2012

2012-01-02T10:19:00.000-06:00

Foodie news and events in and around Saskatoon – from cask ale to perogies, ginger, knitting, and vegan recipes

Saskatoon’s First Cask Ale Event, January 5

Winston’s Pub, in partnership with Paddock Wood Brewing, is hosting a cask ale event on Thursday, January 5. Bagpipers will be piping in the cask at 7 pm to be followed by knocking in the spigot.

Ukrainian Christmas, January 7

Be sure to stop by The Three Sisters at Nestor’s Bakery for some traditional Ukrainian foods to celebrate Ukrainian Christmas on January 7. You can pick up perogies, borscht, Urkrainian bread, poppy seeds, and more.

Earth Bound Bakery, closed January 1-12
Earth Bound Bakery is closed until January 12. How will I manage without my Saturday croissant!

Wild Serendipity Cooking Classes
Michelle Zimmer of Wild Serendipity Foods has posted her Winter 2012 Cooking Classes. The Desserts Only class in May sounds awesome – 5 amazing sweet treats. I recommend signing up immediately as Michelle’s classes fill up fast. I had a great time at the Holiday Appetizers class in November.

City Perks Knitting Group

Novice and experienced knitters are invited to participate in the Friday Night Knitting Group at City Perks coffee shop from 7 to 10 pm.

Just Ginger, Saskatoon Farmers’ Market
If you enjoy ginger, be sure to stop by the Saskatoon Farmers’ Market on a Sunday when Just Ginger will be happy to give you a sample of her many jams and chutneys – all with a splash of ginger.

I picked up two small jars of Gingered Rhubarb, Cranberry ‘n Spice Jam as well as Gingered Cranberry, Pear ‘n Rhubarb Chutney. The ginger adds complexity to the flavour and isn’t overpowering.

Just Ginger will be at the Saturday market if and when space is available.

Brainsport
Did you know that Brainsport (Broadway Avenue) sells a variety of locally-made products, including Choo-It and Genki energy bars (made from prairie-grown lentils)?

Two by Dahlsjo, Prince Albert
Starting in January, Two by Dahlsjo will be hosting a monthly dinner club. Email Chef Kevin (kevin@twobyd.ca) or call the restaurant at 922-2992 for additional information.

Go Vegan! with Sarah Kramer iPhone and iPad app
The Go Vegan! with Sarah Kramer app for the iPhone and iPad includes 60 recipes, videos and audio tips, as well as an emailable shopping list. Sarah Kramer has a vegan curio shop in Victoria, BC. You can download a Vegan Guide to Downtown Victoria from her website.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

Photos: Cloister, Tarragona Cathedral, Spain

My Favourite Books of 2011

2012-01-01T11:50:00.003-06:00

It’s a holiday tradition to review the books I’ve read over the past year. Here are my favourites for 2011:

Nature
Bees: Nature’s Little Wonders by Candace Savage
The mix of graphics, myth, history and science was entrancing.

Travel

Playing Cards in Cairo, Hugh Miles

A disturbing look at the lives of women in Egypt - they are so constrained by societal, male rules.

Catfish and Mandala: A Two-Wheeled Voyage through the Landscape and Memory of Vietnam, Andrew Pham
How do people survive in a country that has been ravaged by war and occupation for generations? Pham, whose family escaped to the United States, returns and experiences the conflict between his American values and beliefs and his family ties to Vietnam.

The Woman who fell from the Sky: An American Woman’s Adventures in the Oldest City on Earth, Jennifer Steil
Steil is an American journalist who moves to Yemen as editor of a local newspaper – an informative look at Yemen and journalism in a small Arab country.

Communications
I am a freelance communications specialist. These are the books that were particularly helpful to me professionally in the past year.

Gamestorming: A Playbook for Innovators, Rulebreakers, and Changemakers, Dave Gray, Sunni Brown and James Macanufo
I used some of the 80 games in this book while facilitating a two-day communications workshop. They were a useful tool for stimulating discussion and creative thinking.

Zarrella’s Hierarchy of Contagiousness: The Science, Design, and Engineering of Contagious Ideas, Dan Zarrella

Zarrella's latest book provides practical tips, based on scientific research, for increasing your effectiveness on social media.

The Stranger’s Long Neck: How to Deliver What your Customers Really Want Online, Gerry McGovern

McGovern stresses the importance of making it easy for readers to find the information they are looking for on your website.

Letting Go of the Words: Writing Web Content that Works, Ginny Redish

How you present your information is so important. The way the words are organized on the page affects the way they are perceived. If this topic interests you, check out my slideshow on Elegant Simplicity.

Food and Wine
Chocolate Chocolate: A True Story of Two Sisters, Ton of Treats, and the Little Shop that Could, Frances Park and Ginger Park
Chocoholics will enjoy reading about two sisters who establish a chocolate shop in Washington, DC. Be sure to have some chocolate on hand to eat while reading.

To Burgundy and Back Again: A Tale of Wine, France, and Brotherhood, Roy Cloud
This book set me to dreaming about becoming a wine distributor and spending my time travelling through the wine regions of France and Spain.

Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris, Lauren Shockey
The author works in 4 very different kitchens in 4 different countries - from molecular gastronomy in New York to street food in Vietnam. You catch a glimpse of the disconnect between becoming a chef because you love cooking and feeding others and the sheer drudgery of preparing food in a high-end kitchen.

A Late Dinner: Discovering the Food of Spain, Paul Richardson

Richardson provides a fascinating tour of Spain and its regional cuisines.

The Wild Vine: A Forgotten Grape and the Untold Story of American Wine, Todd Kliman

I wasn’t familiar with American grape varietals, such as Virginia’s Norton, and found this book to be an absorbing look at the history and current status of American grapes.

Fiction
Major Pettigrew’s Last Stand, Helen Simonson
A lovely, gentle book about maintaining high personal ethical standards but having the courage to be flexible when necessary.

Mystery
The Blood Royal, Barbara Cleverly
I’m not usually a fan of historical mysteries, but the Joe Sandilands series based in post-World War I India and England captured my attention. The characterization, plot and setting are all rich in detail.

See also: Outstanding Books of 2010

New Look - New Pages

2011-12-27T10:06:00.000-06:00

Wanderlust has had a facelift (thanks, Andrew!), and I’ve added some new pages to make it easier to find information about Saskatoon’s culinary establishments and great food products. Enjoy!

Great Saskatchewan Food Products

Broadway: Great Food Places

Riversdale: Great Food Places

Christmas Greetings and Highlights of 2011

2011-12-21T08:25:00.000-06:00

Thank You

I would like to thank all the culinary entrepreneurs (farmers, chefs, winemakers, food producers and store owners) who shared their passion for good food and drink with me this year.

I am awed by your hard work and dedication – not to mention your fabulous products. You help make Saskatoon and Saskatchewan a great place to live.

I would also like to thank all of you who have read my blog over the past year. It has been a pleasure to share my ideas with you, and your positive feedback has been extremely rewarding.

I am grateful to be part of Saskatoon’s foodie community. Happy holidays and all the best to you and your families in 2012. Thank you.

Wine for Christmas
I’ll be enjoying some of my favourite wines from some of my favourite wineries this Christmas. They include:

Altos de Luzon, Bodegas Luzon, Jumilla, Spain (SLGA)

Biancco, Morning Bay Winery, Pender Island, British Columbia, Canada (Cava Wines)

Blanc de Pacs, Parés Balta Winery, Penedès, Spain (Cava Wines and Duck Duck Goose) - shown in photograph

Top Ten Posts for 2011

Over 14,000 people made 18,000 visits to Wanderlust and Words in 2011, and I posted over 125 articles. Below is a list, in order, of the 10 most popular articles this year:

Il Secondo, Saskatoon: Christie’s Bakery Opens a Second Location

McKeown’s Ready-Made Meals and Catering (soon to open Prairie Harvest Café)

A Warm Welcome to Sawaddee Bistro

Sushiro and Duck Duck Goose: Bringing Japanese pub food and Spanish tapas to Saskatoon

Opening Day at The Hollows

Three Farmers Camelina Oil

Collective Coffee

Crave Cookies and Cupcakes

Raw Canvas, Yaletown, Vancouver

Fol Epi Bakery, Victoria (tie)

Bulk Cheese Warehouse (tie)

Flavourful Saskatoon, December 19, 2011

2011-12-19T08:54:00.000-06:00

Foodie news and events in and around Saskatoon – from quail eggs to cheese-making, market dinners and an edible education

Chef’s Dinner, January 19

The Saskatoon Farmers’ Market will be hosting monthly Chef’s Dinners in 2012. Anthony McCarthy, Executive Chef at the Saskatoon Club and Saskatchewan’s 2011 Gold Medal Plate winner, will prepare a five-course meal and wine pairing on January 19. Chefs Brent Lloyd and Mike McKeown (Prairie Harvest Café) are lined up for later in the year.

Market Cooking Classes, January

Judy Thiesson, the Market’s Events Coordinator, also has plans for cooking classes, starting with a Mexican cooking class in January with Linda Ortiz who sells fresh salsas, flour and corn tortillas at the Market.

I sampled Linda’s quesadillas with a nopal (cactus) filling this week, and they were delicious.

Cheese-Making 101, January 30-31

The Saskatchewan Food Industry Development Centre Inc. will be offering a cheese-making workshop on January 30 and 31 at the Food Centre in Saskatoon. The workshop will focus on the fundamentals of cheese-making incorporating hands-on and classroom training. Additional information will be available from the Food Centre in January (info@foodcentre.sk.ca).

Something’s Cooking, Saskatoon Farmers’ Market

The Agrium Market Kitchen is now open at the Saskatoon Farmers’ Market, and Chef Eli has been transforming the vendors’ fresh produce into fabulous meals.

Take a look at the marinated tomato salad with micro greens that I sampled on Wednesday. Cutting the carrots from Wally’s Urban Garden on an angle enhanced their colourfulness. The lentil dahl topped with yogurt from Hounjet Orchards was fabulous, and so was the Sea Buckthorn Cheesecake with Wild Cherry Compote. And all the ingredients can be purchased from local producers selling their products weekly at the Saskatoon Farmers’ Market.

Another local blogger wrote about the dishes she sampled on Saturday in Stewing at the Agrium Market Kitchen.

It’s definitely worth your while to visit the Market at lunchtime – you never know what tasty treats you may enjoy!

Quail Eggs, Souleio
Souleio is now selling locally-raised quail eggs.

According to Wikipedia, hard-boiled quail egg is a common topping on hot dogs and hamburgers in Colombia and Venezuela, while kwek-kwek, soft-boiled quail eggs dipped in orange-coloured batter before being skewered and deep fried, is a popular street food in the Philippines. In Vietnam, street stalls sell bags of boiled quail eggs.

I’ve eaten hard-boiled quail eggs several times in Europe and thought they made a great addition to a picnic because of their small size.

An Edible Education, Michael Pollan
Edible Education 101: A Complete Course on Modern Food Production, a University of California, Berkeley, course organized by Michael Pollan is now available on YouTube. The Atlantic has prepared a handy compilation of the presentations by guest speakers, including Raj Patel and Alice Waters.

Hudson’s Tap House, February
A Hudson’s Tap House will be opening at 401 21st Street East in February. They currently have 5 locations in Edmonton and 2 in Calgary and seem to specialize in local artisan beers. Do let me know if you can provide me with any additional information.

I’ve also heard that a Cactus Club Café will be opening on Idylwyld within the next couple of years.

Flavourful Saskatoon is a weekly Monday feature; however, I will not be posting on December 26. I’ll be back again on January 2. Happy holidays to you all!

Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

Flavourful Saskatoon, December 12, 2011

2011-12-12T09:11:00.000-06:00

Foodie news and events in and around Saskatoon –gift ideas, Farmers' Market events & gingerbread design contests

Demos in New Market Kitchen, December 14

Hold the presses! I have just learned that the Agrium Market Kitchen at the Saskatoon Farmers’ Market will be hosting its first event at 11 am on Wednesday, December 14. Two cooking demos – one Spanish and one Mexican – unmissable if you’re a Hispanophile like me.

The licensed commercial kitchen will hold its official grand opening in the second week of January. Contact Judy Thiesson, the Market’s Events Organizer, (sfmevents1@gmail.com) for more information and to make a booking for cooking classes, food preparation, catering, etc. Here are the Market’s Kitchen Rules. (via Judy and Wally – thanks!)

Holiday Lunch Buffets, Saskatoon Farmers’ Market, December 15 & 16

Riverbend Plantation and The Garlic Guru are holding holiday lunch buffets with turkey and all the trimmings at the Saskatoon Farmers’ Market on December 15 and 16 from 11:45 am to 1:15 pm. By reservation only. (Dates on attached menu are out of date.)

Christmas Happy Hour, Saskatoon Farmers’ Market, December 21
Don’t miss the Christmas Happy Hour at the Saskatoon Farmers’ Market on December 21 from 4 to 6:30 pm. Vendors will remain open while you enjoy a glass of Living Sky wine and/or pick up a plate of appetizers.

sWHEAT Prairie Architecture Gingerbread Competition
Nine local firms are competing in sWHEAT 2011. The firms must each design a gingerbread laneway house. The winner will be announced on December 16. Each of the architecture firms will auction off their creation. Proceeds will go to the Saskatoon or Regina Food Bank.

Molecular Gastronomy in a Jar

Bulk Cheese Warehouse has some new products that would make a great gift. For example, the French Perles de Saveurs will add a touch of molecular gastronomy to even the simplest salad.

The tiny, spherical jellies have a liquid centre in a variety of sweet and savoury flavours (curaçao, rose, passion fruit, balsamic vinegar) and can be used as a garnish or in a cocktail.

South African Vinegars

Don’t miss the Rozendal Vinegars, imported by FineWinesSask from South Africa. The vinegars are made from a Bordeaux blend of Merlot and Cabernet Grape cultivars, cultured by an indigenous “mother” from the first vinegar made on Rozendal in 1988. There are four flavours: Fynbox, Green Tea, Lavender, and Hibiscus.

Axon staff sampled the hibiscus vinegar in August and gave it high marks for flavour.

Rozendal Vinegars are available at the Bulk Cheese Warehouse in Moose Jaw, the Hollyhock Market in Mortlach, Victoria Square Compounding Pharmacy in Prince Albert, the Italian Star Deli in Regina, and Cava Cuisine in Saskatoon.

Chili Garlic Hot Sauce for Heat Lovers
Chatty’s Indian Spices Inc. has introduced a new product: Chili Garlic Hot Sauce. Arati Chattopadhyay describes it as “pretty warm.” It’s available at the Saskatoon Farmers’ Market or online.

Stollen and Turkeys
Good Spirit Bakery, Saskatoon Farmers’ Market is taking orders for their Stollen, a traditional Christmas bread with dried fruit and spices. All the ingredients are organic. I’m picking one up on Christmas Eve – the perfect Christmas Day breakfast.

You can also order an organic, free-range turkey. The turkeys range in size from 22 to 35 pounds and cost $3/lb to a maximum of $75.

Ultimate Hostess Gift Package
Living Sky Winery and Crave Cookies and Cupcakes are offering to deliver the ultimate hostess gift. A combination of Cassis wine and Crave cupcakes is sure to delight. For more details and to place an order, contact Sue at info@livingskywinery.com or 306.290.1693.

Evernote Food App
If you enjoy keeping a record of memorable meals at home and around the world, you need the Evernote Food app for iPhone. Each Meal consists of a meal title, as many photos as you like, photo captions, venue (choose from a list or add your own), notes, and tags. They can be shared via Facebook, Twitter, or email straight from the app. (via Andrew - thanks!)

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon December 5, 2011
Daybreak Scheresky Mill
Solar Energy for your Home

Photo credit: iStock_000018106779

Daybreak-Scheresky Mill

2011-12-08T08:57:00.000-06:00

“organic grains, legumes and cereal mixes: grown and made in Saskatchewan”

Alvin Scheresky, one of Saskatchewan’s organic pioneers, started growing and processing organic grains near Glen Ewen on Saskatchewan’s southern border in 1964.

According to the Encyclopedia of Saskatchewan, Scheresky was “one of the first organic farmers in North America to have production facilities on the farm to process and add value to grains, and he operated the first organic flour mill in the province.” He was instrumental in forming the Saskatchewan chapter of the Organic Crop Improvement Association, the first Canadian organization to confer organic certification.

In 2003, Alvin Scheresky was ready to retire. A local farming couple, Ray and Marianne Aspinall, purchased Scheresky’s grain-processing equipment and set about developing a greater variety of packaged consumer products at the Daybreak-Scheresky Mill.

The farm is still completely organic and continues to grow the crops Scheresky had established.

The Farm
The Daybreak farm isn’t very big. The Aspinalls own 4 quarters of land and rent 3 more, but they grow up to 13 different crops – from wheat, rye and kamut, to oats, barley and spelt. Rather than expand the size of the farm, they have chosen to focus on developing and marketing value-added products.

Their first step was packaging the grains and legumes in smaller amounts for household use. Nowadays, all their products come in a range of bag sizes, from 500 grams up to 20 kilograms.

Their next step was to develop packaged mixes: cooked breakfast cereal, granola and pancakes. “People want healthy, organic food, but they also want it to be quick and easy to prepare,” explains Nicole Davis, Daybreak’s office administrator and sales and marketing coordinator.

Daybreak Products

Daybreak sells approximately 18 different kinds of flour (e.g. rye, millet, oat) as well as whole and de-hulled grains (e.g. barley, buckwheat groats), flaked grains, cereals, and legumes (lentils, peas).

The Daystart cereal is made of millet, buckwheat, oat bran, sunflower seeds and brown flax that have been milled so that they cook in under 5 minutes.

I’m enjoying the granola mix. It’s very versatile as you can eat it raw as muesli, use it to make granola or add it to cookies or muffins. It combines flakes of spelt, wheat, buckwheat, rye and barley along with sunflower seeds and flax. All the ingredients are organic and as many as possible are grown on the farm or sourced locally.

The two main ingredients in the Sunrise pancake mix are spelt flour and the Daybreak granola mix. The granola adds crunch and substance, while the spelt flour guarantees moist pancakes. “They’re quite satisfying,” says Nicole.

Daybreak is launching a granola cookie mix just in time for Christmas. The ingredient list is very straightforward with no mystery chemicals to decipher: spelt flour, granola mix, chocolate chips, cane sugar, sultana raisins and cinnamon. Again, everything is organic.

The recipes have been developed by Marianne Aspinall. She has steered away from using wheat flour as so many people cannot tolerate wheat gluten. Spelt is an ancient grain and, although it still contains gluten, it is much easier to digest.

Marketing and Distribution
The Daybreak Scheresky products are primarily available from small retailers (SaskMade Marketplace, Nutter’s) in Western Canada as well as Community Natural Foods, a large health food store in Calgary. They sell their flour directly to bakeries in Regina and Edmonton.

“We want to get our name out there and get people talking about us,” Nicole says. Marianne and Nicole are visiting local stores, and they have established a newsletter and a Facebook page in order to talk directly to customers.

Cleaning the Grain

Before the grain can be packaged and processed it has to be cleaned. This is especially important for organic crops in order to remove weed seeds, hulls or stones.

Daybreak has two sets of grain-cleaning equipment, one dedicated organic and a second set that is primarily for custom work and about 95% organic (the only non-organic grains cleaned are for local farmers).

Healthy Food
Whether you are making bread or whipping up a quick batch of cookies, be sure to try the Daybreak-Scheresky products. They’re local; they’re organic; they’re healthy and, last but definitely not least, they taste great.

Flavourful Saskatoon, December 5, 2011

2011-12-05T08:39:00.000-06:00

Foodie news and events in and around Saskatoon – Food Sovereignty, Hestia Organics, Christmas Macarons & Rainbow Carrots

Food Sovereignty in Canada, December 9

Attend the launch of Food Sovereignty in Canada: Creating Just and Sustainable Food Systems on Friday, December 9, from 7:30 to 10 pm at Caffe Sola. Several of the authors and editors will be at the event – Nettie Wiebe, Annette Aurélie Desmarais, Darrin Qualman, Kevin Wipf, Rachel Engler-Stringer.

“In case studies of practical action, Food Sovereignty in Canada provides an analysis of indigenous food sovereignty, orderly marketing, community gardens, the political engagement of nutritionists, experiences with urban agriculture and the strengthening of links between rural and urban communities. It also highlights policy-related challenges to building community-based agriculture and food systems that are ecologically sustainable and socially just. This book is essential reading for anyone interested in holistic, healthy and sustainable food production and consumption.”

Winter Wonders Handmade Market, December 9 & 10
The Flock and Gather Craft Collective is hosting the Winter Wonders Handmade Market on December 9 and 10 at St. Joseph’s Hall, Broadway Avenue. The curated handicraft market will be open from 6 to 9 pm on Friday and from 10 am to 5 pm on Saturday. The list of participating artists is pretty impressive.

Hestia Organics, Saskatoon Farmers’ Market
There was a new vendor at the Saskatoon Farmers’ Market this week. Hestia Organics has a 1400-acre, certified organic family farm north of Saskatoon. They are currently selling hemp hearts, small red lentils, beluga lentils, flax seed, and wheat berries. They plan to add a small production facility to their operations with stone-ground floors (wheat, rye, oat), cracked three-grain breakfast cereal, and rolled oats and oat groats in 2012.

Winter Cooking Classes, Simon’s Fine Foods
Simon Reynolds, Simon's Fine Foods, has posted a list of the cooking classes he will be offering in 2012. Here are some of the options: Food for the End of the World, Gluten-Free, Winter Salads, Homemade Pasta, A Trip to Asia, and Culinary Boot Camp.

Prairie Harvest Café

I’m looking forward to the opening of Mike McKeown’s restaurant, Prairie Harvest Café. Mike is currently selling ready-made meals at the Saskatoon Farmers’ Market. Prairie Harvest Café, at 2917 Early Drive, will maintain the focus on local, seasonal food. Mike is hoping to hold a soft opening in December (to be announced on Facebook) with a full opening in January.

In the meantime, check out Mike’s ready-made meals, such as the Paddock Wood Veggie Pot pie (local veggies braised in Paddock Wood beer with local organic barley and a homemade buttermilk biscuit topping).

Christmas Macarons & Rainbow Carrots
Michelle Zimmer of Wild Serendipity Foods is offering two holiday macaron flavours – Spiced Cranberry-Orange and Chocolate Mint. I tried the Spiced Cranberry-Orange this past weekend, and they’re fabulous.

While you’re at the Saskatoon Farmers’ Market, don’t miss the rainbow-coloured carrots from Wally’s Urban Market Garden – from white to blood-red to purple.

Salayview Farm Goat Cheese
I was one of the fortunate few to pick up some locally-produced goat cheese from Salayview Farm this past week. I’m enjoying both the chive and herbes de provence flavours. They hope to be able to sell their cheese in Saskatoon next year. But for now, the goats are getting a well-deserved winter holiday.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon November 28, 2011
Brit Foods: Saskatoon’s Very Own British Food Store
Choo-It: Craig’s High Octane Oatmeal

Brit Foods: Saskatoon’s Very Own British Food Store

2011-12-01T08:45:00.000-06:00

My parents were British, and I have spent many happy months in England visiting family friends and relatives. I used to enjoy shopping at the Canadian outlets of Marks & Spencer and was very sorry when they closed, so I was delighted to learn that Saskatoon now has its very own British food store.

Brit Foods is located in Cumberland Square, in the covered alleyway just down from Safeway. It’s a treasure trove of British food. The owner, Tony Badger, says they try to stock the national brands, so you’ll find soups by Marks & Spencer and Baxter’s, Yorkshire and Typhoo tea, Heinz beans, Rose’s preserves, Thornton’s chocolates, and Walker’s chips.

In addition to the food products (primarily packaged although there are pork pies and a few other items in the freezer), there is an entire wall devoted to loose candies. You can also pick up a linen tea towel or an English magazine.

There is a second Brit Foods in Parksville on Vancouver Island, but Mr. Badger says that the demographics are quite different. Parksville is a retirement community, whereas Saskatoon has a number of younger British families who came to Canada to take advantage of work opportunities (truck drivers, electricians).

Some of the most popular food items in Saskatoon are the crisps, chocolate, pop and squash as well as the sauces and preserves (Bisto, pickled onions).

Badger says that he brings in 85% of the products himself so as to avoid third-party markups. I assumed that he would be able to place joint orders for his two stores, but that isn’t the case. The products for the Parksville store ship through Vancouver, whereas the products for the Saskatoon store ship through Montreal. And that complicates matters as there can be delays while bilingual labels are prepared.

You don’t have to be British to enjoy shopping at Brit Foods. It’s always fun to sample something new – pickled walnuts, cloudy lemonade, mulligatawny soup. Be sure to try the British chocolate – it’s much richer and tastier than the North American versions. And don’t miss the potato chips that come in an amazing variety of flavours – from roast lamb & mint, to steak & onion, to smoked ham & pickle.

Brit Foods is open from 10 am to 5 pm from Monday to Saturday. They will be open on the first three Sundays in December, 2011 from 11 am to 3 pm.

Wild Serendipity Cooking Class

2011-11-29T08:38:00.000-06:00

I went to my first-ever cooking class two weeks ago, and I had a blast. Michelle Zimmer (here's my profile) of Wild Serendipity Foods has been offering cooking classes for the past five years. One of her most popular classes is Holiday Appetizers, and this is the one that I was fortunate enough to attend.

There were nine of us in the group. Some people came alone; some were couples; others were friends. And the age range covered the gamut. There were nine recipes, and I wondered how we would ever make them all in one evening, but it wasn’t a problem. Groups of two or three each took on one or two recipes. I worked on the Mushroom & Artichoke Phyllo Triangles, which were fiddly, so we were only responsible for the one recipe.

I was pleasantly surprised by the calm, laid-back atmosphere. People helped each other out, and no one told me I was chopping too slowly. Michelle always seemed to know when someone needed help or was looking for something, so it all flowed extremely smoothly.

Participants had a chance to learn new skills (making puff pastry, working with phyllo) and new recipes. And we feasted on the assortment of tasty treats at the end of the evening.

I highly recommend taking a cooking class. Wild Serendipity Foods will be offering more classes starting in March. And Simon Reynolds (here's my profile) of Simon’s Fine Foods offers a huge assortment of cooking classes.

Go alone or go with a group. You’ll have fun and learn something new. And take some containers as you’ll be sure to go home with leftovers.

Pepita Dip with Rosemary Flatbread

Shrimp & Bacon Puffs with Two Dipping Sauces

Spinach Balls with Mango Yoghurt Dipping Sauce

Mushroom & Artichoke Phyllo Triangles

Cranberry Jalapeno Cheesecake

Click on the slideshow below for more photographs.

Wild Serendipity Cooking Class

Flavourful Saskatoon, November 28, 2011

2011-11-28T09:01:00.000-06:00

Foodie news and events in and around Saskatoon – cupcakes, craft fairs, chocolate bread, and Christmas cookies

Crave Cookies and Cupcakes, December 1

Crave Cookies and Cupcakes will be opening on Broadway Avenue on December 1. If you're not familiar with this Alberta company, here's my interview with one of the owners.

Salayview Farm Goat Cheese, December 1
Email salayviewfarm@yahoo.ca if you live in Saskatoon and would like to try Saskatchewan goat cheese from a small farm south of Regina. There are 3 flavours – plain, chives, and herbes de Provence. You can purchase 100 grams for $5.00.

They’ll be delivering the cheese to Saskatoon on December 1; email me for location.

Sun Dog Handcraft Faire, December 2-4
You’ll find some of your favourite food producers at Sundog this year. The Prairie Pie Wagon will be serving up Mary’s amazing fruit pies in the Food Court, while Fruition Orchards, Over the Hill Orchards, Prairie Sun Orchard, and Riverbend Plantation are among the many wonderful vendors in the Specialty Food section.

Two by Dahlsjo, Prince Albert, December 7
If you’re in Prince Albert, don’t miss the opportunity to drop by Two by Dahlsjo on Wednesday, December 7, between 11 am and 3 pm. Enjoy house-made apple cider and hot chocolate while checking out the holiday baking.

If you’re not familiar with Two by Dahlsjo, check out the article I wrote last winter and the more recent article in The StarPhoenix by Jenn Sharpe.

Earth Bound Bakery
On Saturdays during December, Trent Loewen, Earth Bound’s baker, is probably/maybe/possibly (creative genius doesn’t like to be bound by rules!) going to be making double chocolate bread with cranberries. I purchased a loaf this weekend, and it’s yummy – dark chocolate flavour with a touch of fruit and sweetness.

Trent also plans to make butter tarts during the holiday season. If you haven’t visited Earth Bound Bakery yet, go immediately! Wonderful organic bread products from local ingredients.

Winston’s English Pub & Grill
Winston’s English Pub & Grill has a new website. You can keep track of beer, food specials and events by signing up for their newsletter. And devoted beer drinkers will want to join Winston’s Royalty Beer Club, which is promising the latest updates, sneak peeks and VIP deals.

Baking in Saskatoon
It’s always good to discover a new Saskatoon food blog. Baking in Saskatoon is currently featuring European Christmas cookie recipes, such as Vanillekipferl. Be forewarned! You’ll need a meat grinder to make Mama’s Christmas cookies. Andrea MacLeod, the blog author, is from Germany.

Taste: Seasonal Dishes from a Prairie Table

CJ Katz, the host of Wheatland Café, a weekly television cooking show (Wednesdays at 12:15 on CTV), will be launching her first book in May 2012. Taste: Seasonal Dishes from a Prairie Table is entirely devoted to Saskatchewan and Prairie ingredients. It is being published by the Canadian Plains Research Centre.

Agricultural Innovation Program
The Agricultural Innovation Program is offering grants to facilitate the commercialization and adoption of innovative products, technologies, processes and/or services that will enhance the Canadian agriculture, agri-food products sector. There are two streams – knowledge creation and transfer and commercialization.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon November 21, 2011
Choo-It: Craig's High-Octane Oatmeal

Choo-It: Craig's High Octane Oatmeal

2011-11-24T07:23:00.000-06:00

Sally Campbell was diagnosed with cancer in 2005, and her sons, Craig and Trent, moved home in order to spend time with their mother and to help out. Craig took charge of shopping for groceries and cooking. His mother’s illness motivated him to seek out healthy, natural foods and he developed a cereal mix which has come to be known as Choo-It.

The cereal mix was developed for Sally Campbell and her family to eat, but Craig handed out samples to friends and acquaintances. The response was immediate: “We like it, and we want more!”

Craig decided to start selling Choo-It, and Trent began helping out with packaging and distribution. This was definitely a small, home-based business – the containers were originally purchased individually at Walmart. The brothers picked up their first two retailers early in 2010 and an additional 20 retailers in the next three months.

Trent had been working as a millwright, but at that point he was between jobs. He responded to Choo-It’s success by turning his attention to making and marketing the cereal on a full-time basis.

Hi-Octane Oatmeal
Choo-It stands for Craig’s High Octane Oatmeal, a very accurate name for a cereal that is designed to provide a good, hearty flavour and long-lasting energy.

There are over 20 ingredients in Choo-It, and all of them have been chosen for their nutritional value. Sunflower seeds contain Vitamins B1 and E. Flax and pumpkin seeds are good sources of Omega-3. Buckwheat is high in protein and fiber, while blueberries and cranberries are rich in Vitamin C. And the list goes on and on. Check out the ingredient list for a full explanation of why each ingredient has been included.

Most of the ingredients are Canadian: the grains, sunflower seeds and berries.

Wheat-Free / Gluten-Free
Choo-It has recently introduced a wheat-free version of Choo-It, which will transition to a gluten-free version in approximately six months.

I recommend trying both versions of Choo-It as they are quite different, although both are designed to be healthy, flavourful and full of energy. The wheat-free version contains chia seeds, a Mayan super food that slows down the digestion, as well as hemp hearts for added protein and healthy oils.

Value for your Money
A super-large container of Choo-It costs $35 while the 400 gram pouches cost $12. At first glance, that seems a bit expensive for a breakfast cereal. But then I started thinking about how much it would cost if I purchased all those ingredients individually – that’s a lot of money.

“A serving from the large container costs less than $1,” Trent says. “One serving for women and two servings for men will sustain your energy for up to 4 hours. Runners have been loving Choo-It for this reason: it's keeping them full, without the bloating and heavyness.”

The more I study food and nutrition, the more I come to realize that the best way to ensure a healthy diet is to eat a wide variety of unprocessed foods. Choo-It takes all the work out of preparing a healthy breakfast with a spectrum of protein, carbohydrates, vitamins and minerals. You get value for your money.

Baby Steps
After developing the Choo-It recipe, Craig Campbell moved on to other activities and Trent Campbell is now running the show – from purchasing the ingredients, to mixing them, packaging them and delivering them to retailers.

Trent purchased a mixer (resembles a small cement mixer) three months ago to mix up the ingredients in the original Choo-It, but he’s still using a hand-held mixer with the wheat-free version. “We’re taking baby steps,” Trent explains. “As we grow, I add more equipment.”

Choo-It’s warehouse is located in the same building as Caffe Sola. The wheat-free/soon-to-be gluten-free version is made in a separate, dedicated facility. Choo-It recycles or reuses all the cardboard and other packaging used in the warehouse. The cereal containers can be recycled although Trent recommends using the big tub to store children’s crayons or kitchen supplies.

Choo-It is now available from 80 smaller retailers (e.g. health food stores). The majority are located in Saskatchewan, but Trent is also shipping Choo-It to Manitoba, Alberta, British Columbia and Ontario.

Love
Choo-It grew out of a son’s love for his mother, and the company donates $1 to the Canadian Breast Cancer Foundation for every large container sold.

Every package continues to receive Trent’s individual, hands-on attention. If you are like me and prefer to buy food that is locally-grown or produced, be sure to try Choo-It. You’ll be eating tasty, nutritious food – and supporting the local economy.

Flavourful Saskatoon, November 21, 2011

2011-11-21T08:43:00.001-06:00

Foodie news and events in and around Saskatoon – Will it be wine or whiskey, a restaurant apprenticeship, goat cheese, or Christmas shopping?

The Better Bread Box
Looking for unique Christmas gift ideas? Why not purchase a Better Bread Box gift card ($20) at Three Sisters/Nestor’s Bakery?

Your recipient will be delighted to receive a selection of fresh baking, and you’ll be supporting local youth development.

The Rook & Raven
Starting November 22, Tuesday nights are Wine and Cheese Nights at The Rook & Raven. Purchase a bottle of wine and you’ll receive a complimentary cheese platter. And, if you don’t drink all the wine, they’ll recork the bottle so that you can take it home with you.

Whiskey Flight Night starts on Thursday, November 24; sample three premium whiskeys for $20.00. The selection of whiskeys will be posted on The Rook & Raven’s Facebook page.

Salayview Farm Goat Cheese
Don’t forget to contact Salayview Farm if you live in Saskatoon and would like to try their goat cheese. They’ll be delivering cheese to Saskatoon on December 1.

Four Kitchens
I thoroughly enjoyed reading Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris by Lauren Shockey. The author describes working in a molecular gastronomy restaurant, sampling street food in Hanoi, and spending hours extracting crab meat in Paris.

You catch a glimpse of the disconnect between becoming a chef because you love cooking and feeding others and the sheer drudgery of preparing food in a high-end kitchen.

There are lots of recipes for those of you who like to experiment.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon November 14, 2011

Opening Day at The Hollows

2011-11-20T12:25:00.004-06:00

Saskatoon has a new restaurant – The Hollows on the corner of Avenue C and 19th Street. One more great reason to visit Riversdale neighbourhood.

I was really looking forward to eating at The Hollows as their website emphasizes that they serve local, seasonal food that is made from scratch. They also have quite a few vegetarian options – thank you!

The chefs are Kristie Peters and Kyle Michael. They’ve been cooking in Vancouver, San Francisco, Amsterdam and Spain and are bringing what they’ve learned to Saskatoon.

I had rice and beans for lunch, one of the standard dishes on The Hollows’ weekend brunch menu. Rice and beans could sound boring; it was anything but.

Everything was made from scratch – from the refried beans to the guacamole and crème fraîche (from organic cream). The rice and beans were topped with two perfectly-cooked eggs; sweet, ripe tomatoes (from Floating Gardens); and a sprinkle of cheese.

I overheard another customer commenting that the buttercup squash soup (with cheddar, pink lady apple and rosemary oil) was the best soup she’d ever eaten.

I was far too full to eat anything more at the time, so I took one of their lemon tarts home with me. The filling was tart and fruity, and it was topped with a generous portion of whipped cream decorated with tiny lemon thyme leaves.

The Hollows is located in the old Golden Dragon restaurant, and they have retained a fair bit of the original décor.

The restaurant is open for brunch from 11 am to 4 pm on Saturdays and Sundays as well as dinner until late. They open from 11:30 am till late on Wednesdays, Thursdays and Fridays, and they are closed on Mondays and Tuesdays.

The restaurant has opened with a short menu but will be expanding to the full menu very shortly. The full dinner menu includes a number of small plates (quinoa and squash rings, poutine with truffle mayo, beet salad, soup) as well as large plates (kale-squash gnocchi, ravioli with pork, steelhead trout and short ribs).

There will eventually be a selection of desserts as well (butterscotch pot de crème, poached pear, lemon tart, chocolate pumpkin cake).

The full brunch menu will include breakfast poutine, quinoa oatmeal, rice and beans, flax seabuckthorn pancakes and benny with steelhead trout.

I am looking forward to talking to Christie and Kyle in more detail about their plans for the restaurant. In the meantime, do go and enjoy a meal at The Hollows. You won’t regret it.

Flavourful Saskatoon, November 14, 2011

2011-11-14T06:54:00.000-06:00

Foodie news and events in and around Saskatoon – coming soon – Salayview Farm goat cheese, The Hollows restaurant, JS Bach on harpsichord, flute and strings

National Food Freedom Rally, November 23
As part of a nation-wide movement, there will be food freedom rallies in Saskatoon and Regina at 12 noon on November 23. The events are tentatively scheduled for the front of Saskatoon City Hall and the Saskatchewan Legislature. It is currently illegal to sell raw milk; many people disagree and want the right to choose the food they eat.

Customer Appreciation, Cava Wines, November 24
Cava Wines & Spirits is holding a Customer Appreciation Night on Thursday, November 24 from 5 to 10 pm. Come and enjoy wine tasting, appetizers and promotions.

Salayview Farm Goat Cheese, December 1
Don’t miss the opportunity to purchase locally-made goat cheese from Salayview Farm. Salayview Farm is a small goat cheese producer located south of Regina. They make three kinds of soft, unaged chèvre: Plain, Chive, and Herbes de Provence.

The cheese is not yet available on a regular basis in Saskatoon, but they will be making a trip to Saskatoon on December 1 and will be delivering cheese to a pick-up location.

If you live in Saskatoon and would like to purchase some of their cheese on December 1, contact me or email Salayview Farm with your order. I’ll keep you posted as to the pick-up location and time.

The Hollows Restaurant
The Hollows restaurant will be opening shortly in the Golden Dragon building in Riversdale neighbourhood. The two young chefs plan to serve contemporary food focused on natural and seasonal products.

Their food will be made with the best ingredients they can find in our area: cultivated plants grown from heirloom seeds, wild-harvested leaves and mushrooms, flowers, sap and roots, local fish, sustainably raised, pastured meat, poultry and eggs from small farmers.

You can like their Facebook page or follow them on Twitter (@thehollowsltd).

The Musical Offering: JS Bach, November 20

Don’t miss the opportunity to hear the music of J.S. Bach on November 20 at 2:30 pm at Christ Church Anglican (28th Street W at Avenue E).

The musicians are Ross Carstairs, flute; Scott McKnight, cello; Renée de Moissac, harpsichord; and Joan Savage, violin.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

Photos: Medina Azahara (near Cordoba, Spain)

See also:
Flavourful Saskatoon November 7, 2011

Bob Hinitt, Community Artist

2011-11-13T10:25:00.000-06:00

I was saddened to learn that Bob Hinitt passed away on Saturday, November 12, but as I reflected on his life, I realized that he had left me, and many others who knew him, with some valuable gifts.

French, a living language
Bob was my French teacher at Aden Bowman Collegiate for four years. Memorizing and singing French songs were a central feature of the classes, and I realize now how important that was. Singing taught me the rhythm of the French language and helped me to realize that it was a living language, not just a classroom exercise.

As a university student, I worked and studied in France for two and a half years, and I’m sure that Bob’s French classes were part of my motivation. I certainly remember singing some of the songs he taught us as I tried to help my young charges to fall asleep.

Express your creativity
Bob was a genius at turning sheets of cardboard into elaborate stage sets. And he didn’t believe in half measures. Cardboard was twisted and turned into three-dimensional buildings. The school auditorium was transformed for high school graduation with European architecture and landmarks that went from floor to ceiling on all four sides of the auditorium.

I can still remember my mother cursing as she sewed an elaborate, extremely authentic Beefeater costume so that I could serve at the graduation banquet.

Share with your community
Christmas wasn’t complete until we visited Bob Hinitt’s house to view the elaborate display set up on his lawn. There were giant cartoon characters, carousels and dancing animals, music and so much more. It was an amazing sight and different every year. The money raised went to UNICEF.

Cycling
Bob was ahead of his time as he didn’t own a car, and he cycled everywhere.

Artist
Bob’s art never hung in an art gallery, but it was a significant contribution to our community. A few years ago, I wrote an article comparing Bob to another Saskatonian who created art through his shop window displays. I reprint it here in honour of Bob and of his predecessor. Thank you, Bob. We’ll miss you.

Thanksgiving window display stops traffic
For many, many Saskatonians, Christmas would not be complete without visiting Bob Hinitt’s Christmas lawn exhibit at his home on Wiggins Avenue. (Mr. Hinitt is a former teacher and theatre director who has been building an elaborate display with buildings, moving pieces and figurines each Christmas for many, many years.) Harold Parr, who lived in Saskatoon from 1913 to 1970, had a similar gift for creating eye-catching displays. In fact, his Thanksgiving display stopped traffic on 2nd Avenue.

Harold Parr created window displays for stores in downtown Saskatoon. His 1913 Thanksgiving display for the front window of Fawcett’s Hardware started out quite simply. He recreated a dining room scene with wallpaper, carpet, fireplace and a heavily-loaded dining room table. But then a young employee of Fawcett’s dared Parr to eat his Thanksgiving dinner in the window. And Parr accepted the bet.

The idea snowballed. Eventually, Parr and five acquaintances would dine in the window dressed in tuxedos loaned by Dunn’s clothing store. Mr. Abell of Abell’s Dairy Lunch Restaurant on 21st Street cooked an elaborate meal which included oysters, halibut, prime rib, turkey and three choices of dessert, and it was served by a waiter from his restaurant. The meal concluded at 10:45 pm with coffee and cigars and Harold Parr declared that it was the best Thanksgiving dinner he had ever had.

The public thoroughly enjoyed the display as well. So many people came to watch the group eating dinner that the sidewalk was impassable, despite the best efforts of two policemen to try and maintain a clear passageway for pedestrians. Traffic on 2nd Avenue almost came to a standstill.

Harold Parr believed that eye-catching window displays were cheap advertising. There was no need to purchase a newspaper ad if the newspaper was already knocking on your door to find out more about the current display. “Whenever I plan a window I strive to put in something original, something the people have not seen before, and it sure does catch them. Every week the question is asked: ‘What has Fawcett got in his window?’” wrote Parr in an article about his advertising techniques.

Parr’s displays certainly were remarkable. A display of bathroom fixtures included a bathtub with a running shower. Two playful young bear cubs were the centre of attention in another display. Baseball fans kept track of the score and the players’ positions in a championship game in Moose Jaw by watching the display in the window of Fawcett’s Hardware.

We don’t ordinarily consider window displays as art. And yet, Parr’s window displays, just like Bob Hinitt’s Christmas displays, were exceptional for their creativity and impeccable attention to detail. Parr created works of art with mundane objects in a very ordinary setting. And they were unforgettable.

Food Shopping on Broadway

2011-11-10T11:34:00.000-06:00

I rarely shop at supermarkets any more. I prefer to shop at small stores where I can support local owners and find all sorts of unexpected food pleasures.

One of my favourite streets for shopping is Broadway Avenue. Not only are there lots of great restaurants, there are also some great places to buy food to take home. Here are just a few of my favourites.

Steep Hill Food Co-op
Steep Hill Food Co-op isn’t a big store, but they offer everything from organic, fair trade chocolate bars to veggie sausages and pâté, and a large selection of ready-made Indian dinners.

Take the time to look around because there are always some surprises – like Tyrrell’s English Crips in all sorts of unusual flavours (Worcestershire sauce and sun-dried tomato).

Bulk Cheese Warehouse
Bulk Cheese Warehouse is one of my favourite stores because I love cheese. Cathy Engel, one of the store’s managers, pointed out some of their newer products, such as a wide selection of Greek cheeses and house-smoked Canadian Mapledale cheddar. All the goat and sheep cheeses are on one shelf to make it easier for people with allergies to find them.

The deli section has been expanded, and they sell Mario’s gelati from British Columbia (spumoni, mango, green tea, cappuccino cookie, coconut). There is also locally-made fudge and chocolate bark with peppermint and almond-cranberry flavours for the holiday season.

Herbs ‘N’ Health Foodport
Herbs ‘n’ Health has lots of vitamins and health products, but they also have a large selection of natural beauty products (shampoo, facial cleansers) and food. There are lots of different grains and beans as well as canned soups and sauces.

I was excited to find a bag of dried chestnuts as they’re a great addition to a winter stew. They also had kits and seeds for growing your own sprouts.

Il Secondo
My impulse purchase at Il Secondo was a Saskatoon berry Danish, but I was also pleased to learn that they offer daily soup, salad and sandwich combos – and the soup is always vegetarian!

There was housemade organic whole grain granola, veggie rolls and spelt pies, onion and cracked pepper cream cheese spread, and sundried tomato tapenade in the cooler.

Calories
My last stop on Broadway is always Calories so that I can pick up a decadent dessert. The chocolate hazelnut cheesecake is my standard, but it can be hard to resist the other cakes, cheesecakes and squares. You can also take home a loaf of wild rice bread, and there are candies, scones and other treats as well.

Mini Holiday
Don’t forget to stop in at Las Palapas Mercado for a dose of tropical sunshine.

And, if you’re exhausted after all your shopping, sit down, relax and sip a glass of wine at Calories, Duck Duck Goose, or Weczeria’s. Enjoy!

See also:
Sushiro and Duck Duck Goose
Weczeria Reopens
Bulk Cheese Warehouse
Il Secondo
Las Palapas Mercado

Flavourful Saskatoon, November 7, 2011

2011-11-07T08:46:00.000-06:00

Foodie news and events in and around Saskatoon – fresh veggies, freezer jam, Last Mountain vodka, crackers and metal

Fresh Veggies, Wednesdays, Saskatoon Farmers’ Market
I had an email this week from Jennifer and Adi at Kaleidoscope Vegetable Gardens asking me to encourage readers to visit the Wednesday Saskatoon Farmers’ Market and pick up some fresh produce.

Grandora Gardens offers peppers, cucumbers, lettuce and tomatoes. Wally’s Market Garden has arugula, carrots and potatoes. Floating Gardens has everything from strawberries and melons to fresh basil and eggplants, while Kaleidoscope Vegetable Gardens has spinach, kale, bok choy, tatsoi, and mâche.

Kaleidoscope Vegetable Gardens is a first-time Market vendor, and they are only at the Market on Wednesdays. They minimize the use of fossil fuels in their sub-acre urban market garden by using tunnels, row covers and other passive, natural methods of season extension.

I had never heard of tatsoi so I asked for more information. Jennifer and Adi tell me that it is a cold-hardy variant of bok choy. It has a much stronger mustard flavour than regular bok choy, and it maintains its texture better in stir fries. It's also more insect-resistant than bok choy.

Kaleidoscope Gardens’ tatsoi is field grown and won't last beyond mid-November, but Floating Gardens will have some greenhouse-grown tatsoi later in the winter. Seed is available from Johnny's Selected Seeds (photo credit).

Freezer Jam Workshop, November 10
Core Neighbourhood Youth Coop (CNYC) is hosting a short interactive tutorial on creating freezer jam on Thursday, November 10 from 7-8:30 pm at CNYC, 905 20th Street East. Register by November 9 via Facebook or by calling 665-3889. (via Transition Saskatoon - thanks!)

Souleio, Holiday Open House, November 17
Souleio is holding an open house on Thursday, November 17 from 2-5 pm with complimentary canapés, egg nog, cider or bubbly for you to enjoy while shopping for holiday candies and gifts.

Last Mountain Distillery
Last Mountain Distillery in Lumsden is Saskatchewan’s first micro distillery. Their vodka is triple distilled in small batches and then filtered. They have plans to start producing rum and whiskey.

The vodka is available in Saskatoon at the Fox and Hounds Brew Pub, Maguire’s Irish Pub and Brewery, and 6Twelve (coming soon).

Check out this short video on Global Regina.

Paddock Wood Brewery
Winter ale is now available at Paddock Wood Brewery.

Crackers

For the last couple of years, my favourite cracker has been Sesmark's Savory Rice Thins – thin and crispy with a distinctive flavour that doesn’t compete with the cheese toppings.

I may have found another favourite cracker – 34° Crispbread. The crackers are wafer thin and beautifully shaped (see photo).

Both sorts of crackers are available at the Bulk Cheese Warehouse on Broadway Avenue.

Two Shows, Two Days, Two Locations
Don’t miss the metal, ceramic, print handicraft exhibits on Friday, November 11 from 1-9 pm and on Saturday, November 12 from 10 am – 5 pm.

The 330 Design Group Fall Open House (330 Avenue G South) features the work of metal artists Craig Campbell, Glen Grismer, James S. Korpan and Daryl Richardson, ceramic artists Paula Cooley and Ken Wilkinson, and print maker Paul Daniel Siemens.

Hot Stuff (233 Avenue C South) is an exhibit of works in metal and clay by the Sisters of Fire, Nancy Bellegarde, Jacqueline Hunks, Shelley Kaszefski, Jasmine Orr, Vivian Orr, and ceramic artists Teresa Gagne and John Elder. (via Vivian - thanks!)

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon October 31, 2011

Las Palapas Mercado

2011-11-03T08:58:00.000-06:00

It’s November. The days are shorter, and the world feels a little grey. But all that changes when I step inside Las Palapas Mercado on Broadway Avenue. All of a sudden, I’m surrounded by colour, warmth and energy.

Las Palapas Mercado is a new initiative from the owners of Las Palapas Resort Grill on Victoria Avenue. The front section of the store is a magical emporium filled with intriguing wall art, handblown glassware, vivid pottery and amusing statues.

Tables made from reclaimed wood have character and weight. There are traditional tortilla presses and Mexican cookware amidst the wealth of colour, shape and feel.

The grocery section is at the rear of the store. You’re invited to touch and smell the Mexican oregano and the hibiscus blossoms, and heat lovers will appreciate the wide variety of dried chili peppers and hot sauces. There’s Mexican cinnamon, epazote and ground annatto seeds as well as enormous cans of hominy corn, crushed tomatillos and green tomatoes.

There are jars of nopalitos (pickled tender cactus), chilpotle pepper in adobo sauce, cuitlacoche (corn truffle), horchata and Abuelita chocolate mixes, and everything you need to make your own tamales.

The large cooler is full of ready-made meals from Las Palapas restaurant. I enjoyed enchiladas frijoles y maiz, but there are also chickpea burritos, tamales, coconut shrimp, carnes and salsas . There are four different kinds of queso fresco. The corn tortillas are fresh daily, and there’s a wide selection of Mexican soft drinks from Coca Cola made with cane sugar to sidral (carbonated apple juice) and virgin sangria.

The candy section will delight your inner child with peanut butter marzipan, guava and tamarind jellies, plastic tubes that grow candy hair, coconut roll-ups and all sorts of other unexpected goodies. At least, they are unexpected to most North Americans, but latino eyes light up with delight to see some of their childhood favourites now available in Saskatoon.

Jaimie, the store’s manager, tells me that they are planning to extend the grocery section and are happy to take requests from the latino community.

Visit Las Palapas Mercado. It’s sure to add a ray of sunshine to your day.

Flavourful Saskatoon, October 31, 2011

2011-10-31T08:16:00.000-06:00

Foodie news and events in and around Saskatoon – home brew, bird feeders, vegan soups, simply sinful haskap and puddle jumper

Winefest, November 9
Winefest on Wednesday, November 9, from 7:30 to 10:30 pm is a great opportunity to enjoy European wines while listening to great music played by Saskatoon Symphony Orchestra musicians. Tickets are available from Cava Wines & Spirits or by emailing office@saskatoonsymphony.org

Paddock Wood Brewing
November 8 The Beer Club is meeting at 7:30 pm on November 8 at the Paddock Wood Brewery to discuss the art of brewing lagers.

November 12 Join the Headhunters home brewing club at Paddock Wood on November 12 from 9 am to 4 pm and spend the day learning how to brew your own beer. Club members will bring their own gear and brew up different styles of beer. Everyone is welcome. For more information, contact Justin at jymana@gmail.com

Saskatoon Farmers’ Market
Pat Halter of Mistik Acres has been hard at work making barn board bird boxes and bird feeders. They look great.

The Sunday markets will continue until December 18 with handmade crafts joining the regular vendors.

Vegan Soups at Caffe Sola
Starting in November, Caffe Sola will be serving vegan soups – every day, all day. Nice.

Prairie Harvest Café
I have good news and bad news. The bad news is that there are delays and Prairie Harvest Café won’t be opening until January. The good news is that Mike McKeown is now available to cater your Christmas parties. Give him a call at 242-2928.

Pick up one of Prairie Harvest’s carry bags the next time you’re at the Saskatoon Farmers’ Market.

Living Sky Winery
Coming soon – Puddle Jumper, a hard rhubarb cider from Living Sky Winery.

Souleio Spirits
Did you know that Souleio sells house-blended liqueurs made with Saskatchewan summer fruits? You can purchase Carmincello, Simply Sinful Haskap, Saskatoon Berry and Crème de Cassis.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon October 24, 2011

Hot Racks Bakery, Stonebridge

2011-10-25T08:27:00.000-06:00

It’s been a tumultuous couple of months for Andrée Bobinski and Anna Chernichan, the bakers at the brand-new Hot Racks Bakery. It’s not easy to design and furnish your own business and start baking in large quantities, always wondering which products will be popular and which won’t.

But it’s also very exciting. “The freedom to bake what we want is awesome,” says Andrée. Her goal is to produce fantastic food that people love so that by the end of the day all the shelves are empty.

Learning the trade
Andrée was a dental assistant and dental sales rep. for many years, but she had always dreamed of becoming a baker. She finally took the plunge and enrolled in the Baking program at NAIT in Edmonton. She fell in love with bread-making – taking the time to make it from scratch and delighting in the final product as it emerged from the oven. Andrée works with 100% scratch ingredients and carefully nurtures her two natural sourdough cultures that will be three years old in May.

While she was at NAIT, Andrée met Anna Chernichan. Anna followed up on the one-year program at NAIT by taking the Baking and Pastry Arts program at SAIT in Calgary. Her specialties are cakes, pastries, cake decorating and meat cutting.

The two women complement each other and working together gives them the opportunity to focus their attention on their individual specialties. Anna makes scones, tarts and pies, while Andrée sets to and makes a wide range of breads – from roasted potato and onion to golden walnut raisin, focaccia and naan bread.

Bakery menu
Andrée explains that the bakery’s focus is on quality. “We make everything from scratch,” she explains, “so we can’t make as wide a range of products. We won’t compromise on quality, so we make a limited quantity of certain things.”

The product line is gradually expanding as they learn which products are the most popular. The fruit cobblers (tear-apart buns topped with peaches or apple and icing), the spinach and feta roll-ups as well as the citrus tarts have proven popular. They also welcome special orders and will do their best to fill them if time permits.

A number of customers have requested a gluten-free bread, and Andrée says she is open to doing it if she can find a good product that turns out well and tastes good.

The bakery also buys local meat and honey to make hot and sweet beef jerky, and Andrée has started making tourtières (French meat pies) using her mother’s recipe.

There is a daily sandwich special; Andrée says her personal favourite is Saturday’s turkey club on sourdough.

Thoroughly modern bakery
Hot Racks Bakery makes extremely effective use of social media, thanks to Andrée’s husband and business partner, Warren Bobinski. The bakery started posting well before the doors were open and had an eager crowd waiting at the door when they had a soft opening for Facebook and Twitter followers.

It’s very helpful to be able to go online and check out the menu and the daily specials. The bakery is also planning some special deals for their online followers, so be sure to check them out on Facebook or @Hotracksbakery.

Neighbourhood scratch bakery

There are only a handful of bakeries in Saskatoon that make all their products from scratch, and Stonebridge is fortunate to be home to Hot Racks Bakery at #50 – 304 Stonebridge Boulevard.

The bakery team is eager to grow along with their new neighbourhood. They are pleased to take lunch-time sandwich orders from local businesses and will happily set aside products if you phone ahead (373-7225).

It’s good to find a small, locally-owned bakery amidst the big box stores and chain restaurants. Do drop by and visit with the bakery staff and enjoy some of their fresh-made goodies.

Flavourful Saskatoon, October 24, 2011

2011-10-24T08:38:00.000-06:00

Foodie news and events in and around Saskatoon – SaskMade Marketplace, Caffe Sola, Saskatoon Farmers’ Market, That Pie Guy, Food Bloggers of Canada and more

SaskMade Marketplace, November 5
Don’t miss the Grand Opening of SaskMade Marketplace on Saturday, November 5 from 10 am to 5 pm.

If Music be the Food of Love, Play On
A Pair of Prairie Duos , 7 pm, November 11, Third Avenue United Church
Saskia & Darrel will be joined by Freddie and Sheila Pelletier and backed up by violinist Kim de la Forest.

The concert is raising funds for church operations as well as awareness for veterans with PTSD (Post Traumatic Stress Disorder). Tickets are $15 and are available at McNally Robinson or at Third Avenue United Church (652-6812). (via Darrel – thanks!)

Caffe Sola
Caffe Sola is open 7 days a week for the winter months; Sunday hours are 10 to 3. Do make the opportunity to visit. They have the most amazing baked goods and desserts for really reasonable prices, and the staff are warm and friendly. It makes my day to visit there. This past week’s chocolate-caramel-apple upside down cake was gooey and delicious.

Their colourful chalkboard menus are posted daily on Facebook and are such fun.

Saskatoon Farmers’ Market
It may be October, but the Saskatoon Farmers’ Market still has a wealth of fresh produce – leeks, spinach, a wide variety of squash, carrots and potatoes.

I picked up an armful of exciting produce at Floating Gardens – two kinds of tomatoes, shiny purple eggplant, okra, fresh basil, and white amaranth (I’m told it’s similar to spinach but a little more peppery and can be eaten either raw or cooked). Floating Gardens also had strawberries and the last of this year’s melons.

That Pie Guy
I enjoyed a vegetarian artichoke lasagna from That Pie Guy this week. Lots of filling (spinach and artichoke) and lots of flavour. You can keep track of what he has to offer on Facebook.

Food Bloggers of Canada
Food Bloggers of Canada has just launched as a way for Canadian food bloggers to connect and find resources. There are currently four food bloggers listed for Saskatchewan – BS’ in the Kitchen, Flatlander Foodie, Sweet Sugar Bean, and Wanderlust and Words.

enRoute Eats: Canada’s Restaurant Guide
The editors of Air Canada’s enRoute magazine have prepared enRoute Eats, a free app for iPod Touch, iPhone and iPad featuring over 250 award-winning restaurants and favourite spots across Canada.

Whole Foods Market Recipes
Another app for iPhone and iPad. You can search the Whole Foods Market Recipes by ingredients and dietary preferences (e.g. vegetarian, vegan, gluten-free, or you can enter up to 3 items that you have on hand to find recipes using those ingredients. The recipes include nutritional information and cooking instructions. (via Shelley – thanks!)

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon October 17, 2011

Flavourful Saskatoon, October 17, 2011

2011-10-17T08:34:00.000-06:00

Foodie news and events in and around Saskatoon – foodie apps, international food shortages, cooking with pulses, blogs and websites

Muffin Swarm, October 19
Three Sisters/Nestor’s Bakery is celebrating their grand opening with a muffin swarm on 20th Street and downtown on October 19.

Be on the lookout for young people giving away muffins and cookies!

Raj Patel, How to Feed the World, October 25
Raj Patel, the author of Stuffed and Starved, will be speaking about real solutions to international food shortages and inequality at the University of Saskatchewan 2011 Whelen Visiting Lecture on Tuesday, October 25 at 7 pm in the Adam Ballroom, Delta Bessborough Hotel. Admission is free but seating is limited so arrive early. A public reception and book signing will follow the talk.

World Food Challenge
Oxfam is encouraging people to take the World Food Challenge this week and share a meal made with organic, fair trade and/or local ingredients.

On a related note, you may be interested in reading Why the Food Movement Should Occupy Wall Street. Almost one in 5 Americans are on food stamps, and speculation on the commodity market drives food prices up artificially.

Cooking with Saskatchewan Pulses, November 2
Chef Simon Reynolds is hosting a pulse cooking class on November 2. Participants will prepare red lentil and ham soup with chickpea flatbread, Moroccan chick pea stew, minted couscous, and lentil pecan and chocolate brownies.

Register online at www.simonsfinefoods.com.

Canada Organic Week
Celebrate Canada Organic Week with some fun online technology:

Munch 5 a Day – mobile iPhone app makes healthy eating fun for kids
Simply Organic iPad app – gorgeous photos and recipes
My Farm – a real-life organic farm with online participants helping to make decisions

Or you can sign up for a monthly newsletter from Sask Organic Directorate.

Blogs and Website
Here are some new blogs and/or websites for you to enjoy:

Social Network for Beer Lovers
Share the beer you’re drinking with your friends; find out what they are drinking and where; and find out what beers are currently the most popular using Untappd, a website portal and mobile phone app.

Pumpkin Pie at Earl’s
In case you didn’t get your fill at Thanksgiving, Earl’s restaurants across Canada are serving pumpkin pie until November 8.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon October 10, 2011
Sushiro and Duck Duck Goose

Photos: Nicaragua

Three Sisters/Nestor's Bakery

2011-10-13T08:03:00.000-06:00

A community bakery offers training opportunities for at-risk youth

A Long History
Nestor’s Bakery was founded on December 1, 1937, when brothers-in-law Jack Jaciuk and Nestor Wiwchar formed a partnership to buy Brothers Bakery located at 238 Avenue I South. They moved to the bakery’s current location at 912 20th Street West shortly thereafter.

In 1979, John and Audrey Matushewski became the new owners of Nestor's Bakery and maintained many of the old traditions. For example, the bakery still uses the original 1940 recipes for Nestor's rye, pumpernickel and Easter bread.

Audrey says she has got to know a lot of people over the years and that the neighbourhood seems to undergo changes every 10 years. “It’s a different century now and different people,” she says. “The food has to change too.”

A New Beginning
After 37 years in the business, Audrey started thinking about retirement. The pieces fell into place when she spoke to Keith Jorgenson, one of the founders of the Youth Development Corporation (YDC), who was interested in starting a baking training program for at-risk youth.

Audrey sold the bakery to YDC in September. She and all her staff stayed on and they continue to bake all their customers’ long-standing favourites, but they are now joined by a group of apprentice bakers and a new line of products and services.

YDC provides education and on-the-job training programs for young people who have been involved in the criminal justice system. The young people spend part of their time studying and the rest of the day learning a skill. For example, a contractor takes young people out to construction sites, teaching them the trade while they do the actual work. The youth receive a salary as does the contractor and there is some money left over to help with administration and program costs. As a result, YDC is less reliant on government grants and has greater long-term sustainability, while the youth have an easier transition to full-time employment.

A group of young people is now working in the bakery where they will each have complete responsibility for a particular product – calzones, tarts, cookies or pizza. If supplies run low, they are responsible for deciding what to make next and making it. They will eventually teach each other how to make the different products in order to have a full repertoire of baking skills.

Three Sisters

The youth training program at Nestor’s Bakery is called Three Sisters, a reminder of the three traditional Native American crops of beans, corn and squash that support and complement each other. But it is also a tribute to the three cultures that founded our community – First Nations/Metis, European and Asian.

The bakery’s products certainly honour that powerful mix of cultures. A Ukrainian baker continues to make traditional Ukrainian baked goods – pampushky, a bismark with a poppy seed filling, and kolach, yellow braided bread. The lunch special when I dropped by was bannock and borscht, and you can purchase cabbage rolls, perogies and local garlic sausage.

Carmen Dyck, who runs Three Sisters, is also introducing a line of lower-fat, lower-sugar, whole wheat products. Don’t miss the rosemary shortbread and the farmer cookies (stuffed full of raisins, chocolate chips, coconut and more).

Carmen’s line of Fruition Orchards’ jams and granola are available at the bakery now that she no longer has a booth at the Saskatoon Farmers’ Market.

Better Bread Box
The Three Sisters youth training program offers a bi-weekly bread box. For $20 ($10 for Flying Solo), you will get a box heaped full of bread, cookies, tarts and more. There are various options depending on your taste. You can even add in farm-fresh eggs and honey. Boxes can be picked up at the bakery, at YDC or at The Better Good on Broadway.

Community Bakery
Nestor’s/Three Sisters is truly a community bakery with regular customers who drop by every couple of days. They even cook holiday turkeys for schools and churches.

A large wholesale operation supplies local and small-town (Radisson, Alvena) hotels, restaurants, small grocery stores, businesses and schools.

The bakery is also available for fundraisers. They’ll supply the baked goods for a bake sale and split the profits, or you can rent the bakery when it’s not in use. “We’re a non-profit, community bakery,” explains Carmen. “The more use people can get out of it the better.”

Dreaming of the Future
Carmen Dyck and Keith Jorgenson have bold dreams for the future. They are already serving a simple lunch special, and they plan to expand the front section of the store to provide room for a few tables and chairs.

They will have outdoor seating next summer and would love to turn the empty lot next door into a garden café.

Nestor’s Bakery has played an important role in Riversdale’s past. It now moves forward with pride and confidence.

Sneak Peek, October 13, 4-7 pm
Don't miss this opportunity to visit the bakery and sample the goods!

Muffin Swarm
Three Sisters/Nestor's Bakery is celebrating its grand opening on Wednesday, October 19 with a muffin swarm. They'll be handing out free muffins and cookies on 20th Street and downtown.

Flavourful Saskatoon, October 10, 2011

2011-10-10T06:55:00.000-06:00

Foodie news and events in and around Saskatoon – good food on 20th Street, wine tastings, bath products, honey and a divinity trio

Community BBQ and Health Fair, October 12
St. Thomas Wesley Church and fourth year nursing students from the University of Saskatchewan, in collaboration with the local community, are hosting a Community BBQ and Health Fair at St. Thomas Wesley Church (20th Street x Avenue H) on Wednesday, October 12 from 11 am to 2 pm.

Lunch is free, and there will be health and community resource booths.

Three Sisters/Nestor’s Bakery, October 13
Three Sisters/Nestor’s Bakery is hosting a "Sneak Peek" on Thursday October 13 from 4 to 7 - come and sample what they are offering! I dropped by last week and was impressed by the variety of sweet treats – from fresh doughnuts daily to lots and lots of squares.

Do check out the Bread Box options – Sweetie Pie, Health Freak, Flour Power and Flying Solo. You can also add in local eggs and honey.

Taste of the Arts, October 14
Persephone Theatre is holding a wine tasting fundraiser on Friday, October 14 from 6:30-10 pm. The menu includes 30 wines from around the world and hors d’oeuvres created by Calories, D’reens Catering and Saskatoon Sous Chef.

SaskMade Marketplace
SaskMade Marketplace just keeps adding to its range of products: lots and lots of new bath products plus a new line of honey and beeswax products from Sweet Pure Honey.

There is such a variety of local syrups – birch, maple, clover blossom and black pansy, as well as fruit-flavoured maple syrup.

The Rook and Raven
The local writers and editors got together at The Rook and Raven this past week. There’s a good wine list (I had Gnarly Head Zinfandel), a fair number of beers on tap, and a special list of cocktails and martinis. There are quite a few vegetarian options on the snack and meal menu. The people I was with raved about the fish and chips, and I really enjoyed the Divinity Trio fries with crispy onion bits and two flavoured mayos. I’ll definitely go back again and try a main course.

Fall Affair: Local Food, Global Wine
Cava Wines hosts almost-weekly events. The Fall Affair: Local Food, Global Wine on Friday, October 21 is an opportunity to sample over 40 wines and 12 gourmet creations by local chefs.

Check out their website for the full line-up of events.

Saskatoon Farmers’ Market, Wednesday Hours
Effective Wednesday, October 12, the Saskatoon Farmers’ Market will be held from 10 am to 3 pm on Wednesdays. Sunday markets are 10 am to 3 pm, while Saturday markets are 8 am to 2 pm.

Hygeia Health Market
I took a look round Hygeia Health Market at #40 – 304 Stonebridge Boulevard last week. They appear to have a large collection of gluten-free products as well as various organic products.

Living Sky Winery
Living Sky Winery’s cherry and currant table wines were both awarded bronze medals at the 2011 Canadian Wine Awards. Congratulations!

Sushiro
The fall issue of Flavours magazine has a nice article about Sushiro restaurant.

Solar Garden, Craik Eco Centre
A Saskatoon StarPhoenix article profiles the Solar Garden restaurant at the Craik Eco Centre. The menu offers “ 'big portions, good food,” said Kreuger. 'Our whole goal here has been a lot of fresh prepared things. We don’t deep-fry anything here. In fact, our pan-fries are done just like grandmother used to make them — oil, salt and pepper, stuff like that. We don’t use a lot of processed goods. Our soups, we make fresh from stock, we use fresh herbs.' ” They obtain as many of their supplies as possible from local farmers.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon October 3, 2011

Photos: SaskMade Marketplace, Three Sisters

Cape Jaffa Wines: Honey and Spice and All Things Nice

2011-10-06T10:33:00.000-06:00

Premier is a big, often crowded event, but there are pockets of calm, such as the South Australian wine seminar sponsored by Doug Reichel Wine Marketing. We tasted approximately 7 wines from Cape Jaffa Wines in South Australia (300 km south of Adelaide).

The winemakers are Derek and Anna Hooper, and they planted their first vineyards in 1993. Their wines are marketed under three different labels: Southern Reef, Cape Jaffa and La Lune.

The wine seminar was a wonderful opportunity to taste and compare good wines. I was particularly intrigued to learn more about organic and biodynamic wines, Shiraz, Cabernet Sauvignon and Botrytis Semillon.

Organic / Biodynamic
Derek and Anna Hooper deliberately chose to make organic, biodynamic wines as they wanted to let the land speak through the wine. Southern Reef is their entry level wine. It is not organic and the grapes are outsourced from the general area. Cape Jaffa wines are organic and are in conversion to biodynamic; the grapes are from their own vineyards. La Lune is their top-end wine, and is both organic and biodynamic.

Organic is a fairly straightforward concept, but biodynamic farming is much more complex.

Wine Diva website describes it as “a method of organic farming that treats the 'farm' as an holistic organism, developing and maintaining the interrelationship of all animals, plants and soil within its own self-sustaining and self-nourishing system.

"Biodynamic viticulture seeks to bring the vineyard, and all its components, back into harmony and balance with nature. All aspects of the natural world are considered including the cycles of the moon sun and planets, so planting, pruning and feeding are undertaken using an astronomical calendar as a guide.”

We tasted a Shiraz from each of the three Cape Jaffa brands (non-organic, organic, biodynamic) and there was a noticeable difference. They were all good wines, but the Southern Reef was lip-puckering dry; the Cape Jaffa was smoother with a layer of oak; while the La Lune Shiraz was velvety and peppery.

Shiraz and Cabernet Sauvignon
Doug Reichel describes Shiraz as “all about pizzazz. Let’s party.” It’s very versatile and goes well with a variety of different meals. Cabernet Sauvignon on the other hand strides into the room and says, “You lucky people. I’m here. Notice me.” Winemakers tame its in-your-face flavour by aging it in oak, but it has less food versatility than Shiraz.

At the wine seminar, we had the good fortune to taste and compare La Lune Cabernet Sauvignon 2004 wines that had been closed with cork and that had been closed with screw cap. The wine from the bottles with cork had a more vibrant aroma with notes of chilli and cedar. The wine from the bottles with screw caps was lighter, prettier.

Shiraz is “the most widely-planted grape variety in Australia. It currently represents 40% of the total red grape crush and constitutes one fifth of all wine grape production in Australia.” (Wine Diva)

La Lune Chardonnay 2010

Derek and Anna Hooper have a young family and weren’t able to join us at the tasting, but they sent us some treats, including the 2010 La Lune Chardonnay. This wine was straight out of the barrel and had not yet been filtered, so it was still cloudy. The flavour was amazing.

I’m not a big fan of Chardonnay. Either the flavour of oak drowns out the grape, or the unoaked wines are too heavy to dance in the mouth.

The La Lune Chardonnay was completely different. The aroma reminded me of honey and butter, and it tasted light and somewhat green (gooseberries, avocado) without being tart. Watch out for this one when it arrives in the stores.

La Lune Botrytis Semillon
Cape Jaffa is normally dry and windy, but in 2009 an autumn rain fell just before harvest and botrytis set in. 'Noble rot' set in and quickly sucked the moisture out of the grapes, leaving behind concentrated sugar. The result is a light, flowery, low-alcohol wine that is sweet without being cloying.

It’s a lovely dessert wine. The owners of Cava Secreta liked it so much, that they purchased half Cape Jaffa’s stock.

See Also:
Doug Reichel Wine Marketing Inc.
Morning Bay Winery
Bodegas Luzon
Melipal: Viña & Bodega

Flavourful Saskatoon, October 3, 2011

2011-10-03T07:43:00.017-06:00

Foodie news and events in and around Saskatoon – veggie Thanksgiving recipes, organic breakfasts, new restaurant, new wines, job opportunity and a contest

Vegetarian/Vegan Thanksgiving Ideas
I know that for many of you it just wouldn’t be Thanksgiving without a turkey, but there are some outstanding vegetarian and vegan Thanksgiving options.

The New York Times offers everything from gluten-free pumpkin dumplings to tempeh and wild mushroom fricassee.

Nava Atlas of VegKitchen has an entire page of yummy-sounding recipes – pueblo corn pie, black bean and zucchini tortilla casserole, cranberry slaw, maple and tarragon sweet potatoes and sourdough stuffing with pine nuts and raisins.

Vegetarian Times suggests potatoes stuffed with walnut guacamole, layered eggplant and cashew nut roast or veggie pot pie.

Canada Organic Week, October 15-22
Celebrate Canada’s organic farmers and producers by participating in the Organic Breakfast Challenge. Plan an organic breakfast, then take a photo or write up the recipe, and enter to win a basket of organic goodies.

Hike the Saskatoon Food Desert, October 15
No full-service grocery store in Saskatoon’s core neighbourhoods is a real hardship for people without a car. Join Hike the Saskatoon Food Desert on Saturday, October 15 at 10 am (hike starts at 10:30) at St. George’s Parish (20th Street x Avenue M).

Carrying groceries, we’ll walk, run or wheel 5 km to Extra Foods on 22nd Street. At the end of the hike we’ll place our groceries in the CHEP van for distribution to school meal programs.

The Poverty Awareness Week (October 15 -22) kick off and chilli lunch will take place in St. George’s Hall following the hike.

Wine and Dine at the Taj, October 16
Enjoy flavourful Indian food matched with great wine when Cava Secreta teams up with Taj Mahal restaurant on Sunday, October 16 at 6:30 at the Taj Mahal. Vegetarian options are available.

Prairie Harvest Café

Mike McKeown is opening a restaurant! Prairie Harvest Café, on Early Drive, will be opening in mid-November and will serve locally sourced, homestyle food as well as local beers and Canadian wines. All the food will be made in house, and I was delighted to note several vegetarian dishes on both the lunch and dinner menus. Mike will continue to provide ready-made meals and catering services. You can follow Prairie Harvest Café on Facebook.

New from Fine Wines Sask
Doug Reichel has just added a new winery to the Fine Wines Sask distribution list. Mt. Difficulty Wines is a boutique New Zealand winery with some of the oldest Pinot Noir vines in the region. We can look forward to tasting their Pinot Noir and their Chardonnay here in Saskatchewan.

Good Spirit Bakery, Watson
Good Spirit Bakery in Watson is on the lookout for a cook/baker to join their team.

Carbon Cup Contest
Enter a draw for a free assessment of the carbon footprint of your business, restaurant, farm, office. The Carbon Cup Contest is sponsored by the Saskatchewan Research Council. The carbon assessment is worth up to $25,000 and includes advice on how to reduce your emissions and improve the energy efficiency of your buildings and operations. Send a short email to footprint@src.sk.ca before November 14 explaining why your business wants to track its footprint to be entered in the draw. (via Suzanne – thanks!)

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon September 26, 2011

Vancouver 2011 Food Highlights

2011-09-29T08:19:00.000-06:00

I have just spent 2½ weeks housesitting in North Vancouver (Thanks, Stephanie and Anne!). As always, this was an excellent opportunity to check out some Vancouver food and food places. Here are some of my new finds.

Chill Winston
Chill Winston occupies a sunny corner in Gastown. A friend and I enjoyed a meal on the patio. I sampled three of the beers they had on tap (there’s a huge beer selection). My vegetable sandwich was amazing – grilled asparagus, marinated artichokes, sun-dried tomatoes, hummus, lettuce and tomato on walnut scallion bread.

Pourhouse
Next time I visit the Pourhouse, I’ll be sure to sit at the bar so that I can watch the bartenders make their extensive line-up of cocktails.

There aren’t a great many food options for vegetarians, but the mushroom tart topped with arugula salad was very tasty, and my Old Cuban cocktail brought back happy memories of sipping mojitos in Nicaragua. And I loved the decor - bare brick and wooden beams.

There is a Saskatoon connection as Adam Johnson, who used to work at Sushiro, is now cooking all the wonderful food at the Pourhouse.

Other Gastown Options
It took me a while to locate Blood Alley, but it was worth the search. I hadn’t realized that amongst all its shiny glass towers, Vancouver still has at least one cobblestone mews. Next trip I will be sure to have a glass of wine at Salt Tasting Room (looks like a similar set-up to Flint in Saskatoon).

[According to local legend, Blood Alley was the "location for a number of butcher shops. At the end of each day they would be rinsed out, resulting in the inevitable blood in the street. As if that was not enough they used to hold public executions in Blood Alley Square."]

I’d also like to visit the brand-new Revolver coffee shop and Nicli Antica Pizzeria. And the list goes on and on. My thanks to Meghan, Mike, Sean and Todd for their restaurant recommendations – I’ll have to visit Vancouver frequently in order to check them all out.

Terra Breads
The Terra Breads outlet is a must every time I visit Granville Island Market. I love their crusty loaves (cranberry pistachio is yummy!) and their grape bread with pine nuts and walnuts.

They have just opened a new licensed café at 1605 Manitoba Street (just off the False Creek seawall in the former Olympic Village) serving soups, salads, sandwiches and pastries. (If you travel by bus or train, this is within easy walking distance of the station.)

Benton Brothers Fine Cheese
A new cheese store with an outlet in Granville Island Market! I’m ecstatic (you may have guessed that I love cheese), particularly when I discover that Benton Brothers Fine Cheese specializes in artisanal, small-production cheeses with a huge selection of Canadian cheeses. I'll be stopping in here every time I'm in Vancouver.

Vij’s Frozen Curries
Vikram Vij’s Indian restaurant is a Vancouver institution. I picked up a couple of Vij's frozen, ready-to-serve curries and highly recommend them. My favourite was the curried kale and potatoes. The paneer and red bell pepper curry was extremely well made but a little too sweet for my taste. Next time I’ll try one or two of the other vegetarian options.

Nourish
I housesit in Lynn Valley, North Vancouver, so I was delighted to discover Nourish, a grocery store with a local, organic focus directly across from the Lynn Valley Library (food and books – twin passions!). This will be off the beaten track for most Vancouver visitors, but I shopped here on several occasions.

See also: British Columbia VQA Wines Fall 2011

Flavourful Saskatoon, September 26, 2011

2011-09-26T08:58:00.000-06:00

Foodie news and events in and around Saskatoon – lentil brownies, pumpkin spiced ale, better bread box, Townsite Brewing

Lentil Brownies??
Lentils are a fantastic source of protein and fibre, are gluten-free, and may even help reduce the risk of heart disease. And we grow them right here in Saskatchewan, exporting 90% to other countries around the world.

A great new website, lentils.ca, offers a great collection of recipes, including lentil brownies, pina colada cream pie, lentil and cheese quesadillas, and asiago, artichoke and lentil salad.

Pulse Canada is another informative website about beans, peas, lentils and chickpeas. You can download a cookbook listing the top 10 ways to eat pulses as well as recipes for soups, salads, appetizers, and desserts. Or you can pick up a copy at the Little Market Store at the Saskatoon Farmers’ Market.

Better Bread Box
Nestor’s/Three Sisters community bakery and youth training program at 912 20th Street West continues to expand its selection (turtle tarts, sour cherry pie, chocolate pecan pie), and calzones (artichoke, asparagus, peppers and bacon, onion, mushroom) for lunch on Fridays.

Sign up for their Better Bread Box and every two weeks you will receive a box of baked goods made by youth from the core neighbourhoods with the supervision of a professional baker. For more information, phone 975-3995 or email betterbreadbox@gmail.com

Winston’s Pub
Winston’s Pub offers over 140 varieties of beer. Their new fall offerings included Pumpkin Spiced Ale and Raspberry Porter.

Did you know that the bar was built on two levels in order to segregate the men from the women? Thank goodness that’s a thing of the past!

Name Your Nuts
Have you tried the cinnamon-glazed pecans from Name Your Nuts (Saskatoon Farmers’ Market and SaskMade Marketplace)? They make a great snack or salad topping.

Townsite Brewing

Saskatoon is losing two fine young brewmasters, but our loss is Powell River’s gain. Cedric Dauchot and Chloe Smith are leaving for Powell River where Cedric will be the brewmaster for a brand-new micro brewery – Townsite Brewing. You can follow their activities on Twitter at @townsitebrewing.

Good luck, Cedric and Chloe. We look forward to drinking some of your new brews next time we’re in BC.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include. My thanks this week to Michelle and Shelley for their contributions.

See also: Flavourful Saskatoon September 19, 2011

Photos: Sea Wall, West Vancouver

British Columbia VQA Wines, Fall 2011

2011-09-25T16:54:00.000-06:00

Over 40 wineries were represented at the BC VQA Fall Release Tasting sponsored by the British Columbia Wine Institute. I sampled wines from approximately half of them. Listed below are some of my personal favourites as well as some of the conversations I had with the winery representatives. Please keep in mind that I only sampled wines from half the wineries represented. The fact that I don’t list a winery doesn’t mean it isn’t great.

BC’s wine industry has grown from 17 wineries in 1990 to over 195 in 2011. Wine is now being produced in five different wine regions – Okanagan Valley, Similkameen Valley, Fraser Valley, Vancouver Island and Gulf Islands) – from 60 different grape varieties.

Hester Creek Estate Winery
I had enjoyed a bottle of Hester Creek Estate Winery’s Merlot earlier in the week, but the Cabernet Merlot is even better – smooth and spicy. Hester Creek (Oliver) is one of the larger wineries with a restaurant, guest villas and cooking classes.

Kraze Legz Vineyard and Winery
My brother and his wife frequently climb near Skaha, so I took particular note of Kraze Legz Vineyard and Winery, which has a tasting room and two licensed picnic areas overlooking Skaha Lake.

The single vineyard Pinot Blanc won a Silver Medal at the 2010 Canadian Wine Awards. It’s tart, green and very pleasant.

Moon Curser Vineyards
Moon Curser Vineyards (located in Osoyoos), formerly called Twisted Tree, underwent a dramatic rebranding this past year. Their black and white labels remind me of Hallowe’en and they recount a story of gold-smuggling miners crossing the border at dead of night to avoid the customs agents. It’s great fun and very distinctive.

They also make great wine. The representatives told me that they deliberately chose to grow different grape varietals from other BC wineries rather than to compete head on with the same varieties. As a result, they are one of only 2 or 3 Canadian wineries growing Tempranillo grapes. Tempranillo is an early-ripening Spanish grape, but it is challenging to grow in Canada, even in Osoyoos, one of the hottest areas. The Tempranillo 2009 is still a bit rough and will improve with aging; however, I thought the Dead of Night, a blend of Tannat and Syrah, was brilliant (a personal preference for smooth red wines).

Okanagan Crush Pad Winery
Advertising for the Okanagan Crush Pad Winery (Summerland) states “wine is narrative,” and this winery makes a point of telling the story of Okanagan wines – the climate, the land, the geography of the northernmost wine-growing region in the world. They produce some of their own wines but also provide a co-working space, resources and expertise to other winemakers, assisting small winemakers with everything from crushing the grapes to marketing.

Robin Ridge Winery
Robin Ridge Winery, in the south Similkameen Valley, is approximately 15 years old. The Similkameen can be hotter in the summer and colder in the winter than the Okanagan as there is no lake to provide a moderating influence. It’s very windy, which helps with insect control.

The 2009 Chardonnay (aged on oak) is buttery and rich. My favourite was the 2008 Merlot – round, acidic, lovely.

Summerhill Pyramid Winery
Summerhill Pyramid Winery (Kelowna) has been making organic wines for the past 20 years. I’ve tried several of their wines in the past and enjoyed them all. The Cipes Brut, a very dry sparkling wine, has won a gold medal every year since being introduced in 1992. I thought it was lovely!

Summerhill is now offering boxed wines, which reduce carbon footprint by over 75% over glass bottles. The wine stays fresh up to 6 weeks and is less expensive than a similar amount of bottled wine. I tried the 2008 Alive Organic Red and enjoyed it.

Burrowing Owl and Tantalus
Both Burrowing Owl Estate Winery and Tantalus Vineyards use sustainable farming practices.

Burrowing Owl is located at the northernmost tip of the Sonoran Desert that stretches all the way to Mexico. They use alternative pest control systems, providing bluebird boxes and bat nurseries so insect-eating guests will stay awhile. They discourage big-horned sheep and bears from eating the grapes but never harm them. Athene is their newest and most full-bodied red with lots of fruit and a touch of spice.

Tantalus Vineyards overlooks Kelowna and is one of the oldest continuously-producing vineyards in British Columbia. Riesling vines planted in 1978 and Pinot Noir planted in 1983 make up the backbone of the vineyard. The fruit is sustainably grown and they employ a non-interventionist approach to the winemaking process. The Old Vines Riesling is their flagship wine – green, crisp and acidic.

Other Great Wines I Sampled

Check out the very first Sauvignon Blanc ice wine from Paradise Ranch Wines (Naramata). It was certainly my favourite.

Saturna Island Vineyards (Gulf Islands) has a very nice fortified wine, Vinsera. I also enjoyed their Rosé, a very pleasant summer patio sipping wine.

I recommend the Merlot from Poplar Grove Winery (Naramata). It’s been aged for 21 months in French oak and 9 months in the bottle.

Tinhorn Creek Vineyards (south of Oliver) offers a self-guided winery tour and a concert series from late spring to early fall. The Oldfield Series are winemaker Sandra Oldfield’s signature wines. I particularly enjoyed the 2Bench White and the Oldfield Merlot.

Do try the Merlot and the 7Blanc from Township 7 Vineyards (located both in the Okanagan and in the Fraser Valley).The white is fruity with just a hint of sweetness. The Merlot has been barrel-aged for 26 months and is smooth and full-bodied.

The Amber white blend from Young & Wyse Winery is light and citrus, while the Syrah is smoky and yummy.

BC Cheese
The Dairy Farmers of Canada provided samples of three BC cheeses. My favourite was the Comox Brie (mild and creamy) from Natural Pastures Cheese Company, but the Rathtrevor (tangy, nice texture) from Little Qualicum Cheeseworks and the Tiger Blue (creamy) from Poplar Grove Cheese were also very, very good.

See Also: Little Qualicum Cheeseworks, Morningstar Farm

Saskatoon Offers Great Food and Great Wine

2011-09-22T09:28:00.000-06:00

I have added two pages to my website to serve as handy references (links in top right-hand corner):

Great Food Places in Saskatoon

Winery Reviews

I will continue to update and add to the pages over time.

It should be noted that I am a vegetarian and I try to eat local, organic food and support local producers. This influences my choice of food and restaurants.

Photo: Weczeria

Flavourful Saskatoon, September 19, 2011

2011-09-19T08:50:00.000-06:00

Foodie news and events in and around Saskatoon – community gardens, woman power, birch syrup, wild mushrooms, local apples and vodka

Community Gardens
CHEP Good Food Inc. is working with community gardeners to increase access to fresh, affordable, healthy food. Here’s an excerpt from EcoFriendly Sask’s interview with Ruth Anne Hudack, Community Gardening Coordinator with CHEP:

“Ruth Anne says that there has been increased interest in community gardening over the past three years. Accessibility to land was a problem at first, but City officials and community decision-makers have grown in their understanding and appreciation for community gardening. Saskatoon Public Schools provided funding and support for four pilot projects in 2011, and the number of churches providing land is growing....

"Community gardening is evolving from a recreational activity on small plots of land to intensive gardening on larger plots as people seek to produce their own food in order to ensure greater food safety, a smaller carbon footprint, and financial savings.” There are over 18 community gardens in Saskatoon, from a large garden with lots of ethnic diversity at the University Residences to a shared, communal garden in Caswell Hill."

Employment: CHEP Kids Kitchen Employment Facilitator
For four years, CHEP Good Food Inc. and the Greater Saskatoon Catholic School Division have partnered to offer Kids Kitchen, an after-school children's nutrition and cooking skills program. This year, up to three 5-week sessions will be offered to grade 4/5 students at community elementary schools.

Requirements: Experience working with food and children; excellent knowledge of food and nutrition; access to a reliable vehicle; clear criminal record and vulnerable person's check; post-secondary education in a related field is an asset. Term: 3 hours per day, two or three days per week for up to three 5-week sessions.

Application deadline: Monday September 26th. For more information or to submit a resume, contact Robin Hartl at robin@chep.org (or fax resume, Attention Robin Hartl, to 655-5512.)

Women Feed the World

Oxfam Canada’s Executive Director Robert Fox will address University of Saskatchewan students in his presentation, “Women Feed the World: Why the world’s food system is broken and why women are key to rebuilding it.”

This event is being held in the ISSAC (International Student and Study Abroad Centre) Training Room, Lower Place Riel, Room 80, University of Saskatchewan on Friday, September 23 from 1:30-2:30 pm.

Local Apples at the Market
There were locally-grown apples (no herbicides or pesticides) for sale beside the Saskatoon Farmers’ Market on Saturday (across from Cava). Hopefully they’ll be there again this coming Saturday. (via @VictorDas – thanks!)

Birch Syrup and Wild Mushrooms
SaskMade Marketplace is now carrying birch syrup and dried mushrooms (porcini, pine mushrooms, chanterelles, morels) from Prairie Infusions. Prairie Infusions is dedicated to harvesting and selling wild foods that are available in Saskatchewan’s forests in an environmentally-sound way.

City Perks
City Perks coffee shop will continue to be open on weekday evenings during the fall and winter. They will close at 6 on Saturdays and Sundays. They will take reservations for groups or clubs with over 4 members who want to meet in the evenings.

Harvest Supper
The Friends of the Forestry Farm House will be serving a three-course harvest supper on Sunday, September 25 with seatings at 5 and 7 pm at the Superintendent’s Residence, Forestry Farm Park. Tickets are $25 and must be purchased in advance. Call Claire at 373-1787 or email c.bear@sasktel.net

Cava Secreta – Wine and Dine
Enjoy food and wine from Spain on September 23 or food and wine from Tuscany on September 30 with Cava Wines & Spirits. Call 664-CAVA for more information.

Cava Secreta – Soy Vodka
Cava Secreta is now selling 3 Vodka. 3 Vodka is carefully distilled from soy and select grains and has been well received around the world. Try the original or black raspberry flavour.

Food Bank
Following the Food Basket Challenge this past week made me very, very aware of how fortunate I am. The Saskatoon Food Bank is not the solution to hunger and poverty in Saskatoon, but it plays a crucial role in helping to feed hungry people. Financial donations are greatly appreciated as they can often double the dollar amount through special arrangements with the supermarkets. You can even donate online.

If you want to give actual food, here are some of the most valuable items: canned protein (beans, fish, or meat), canned fruit and vegetables, peanut butter, whole grain cereals, pasta and rice, baby food and baby formula, chilli, hearty canned soups and stews, 100% fruit juice.

Friendship Inn
The Saskatoon Friendship Inn provides two meals a day for anyone who comes in the door – no questions asked. On any given day, up to 500 people will come to eat breakfast and/or lunch. They are currently raising money to build a bigger facility. You can donate online.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon September 12, 2011

Photos: City Park Community Garden

Saskatoon Food Basket Challenge

2011-09-13T07:49:00.000-06:00

Trying to Understand Hunger and Poverty in Saskatoon

I value good food, and I spend a large percentage of my budget on food. I feel very fortunate that I have always had sufficient financial means to buy food and I’ve never had to use the Saskatoon Food Bank, but I’m aware that for many people that is the only option.

My sister in law, Inspector Shelley Ballard, is one of the participants in this week’s Food Basket Challenge. The participants have all agreed to live for one week on the contents of a basket from the Saskatoon Food Bank, along with 5 staples from their cupboard and $5.

It is, in many ways, an artificial exercise, as they will go back to their regular budget and eating habits at the end of the week. However, the discussion on the Food Basket Challenge’s website and Facebook page is thought-provoking, and I’m looking forward to follow the participants’ progress over the next week.

Personal challenges
There are so many different issues for the participants to consider:

“Can I keep it up for a week, or will I cave in and go back to my old habits?”

“I’m a vegetarian or I have food allergies. Will the Food Bank allow me to substitute one item for another?”

“Will I have enough energy to work effectively?”

“Will I still be able to socialize?”

Using our imagination
I think that all the participants are beginning to realize that in order to participate in the Challenge, they must put themselves in the shoes of a person with a limited budget who is forced to use the Food Bank in order to survive. And that requires imagination.

“If I was using the Food Bank, would I have a car and be able to drive around town to take advantage of specials? Probably not.”

“Would I have time or a space to plant a garden? Would I know how to grow fruit and vegetables?”

“Would I be volunteering at events where I’d receive free food, or would I be too busy just keeping my head above water?”

“Where could I find free food (a free meal at my place of employment, supermarket samples)?”

“How do I make my diet less boring and monotonous? Herbs and spices can provide a much more varied eating experience, but the initial purchase is expensive.”

“Will starchy foods and carbohydrates replace fresh fruit and vegetables because they’re cheaper and more filling?”

First person accounts
A first person accounts event will take place on Thursday, September 15, at 2:00 at the Salvation Army. A panel of people who have had struggles accessing food and shelter will present their stories. A question and answer period will take place after their presentations. Everyone is welcome to attend.

Defining poverty
Shelley pointed out to me that I have lived in poverty at various times in my life, and this made me realize that there are many different levels of poverty, and it is often difficult to identify people who live in poverty.

I am fortunate to have a good education and a network of supportive family and friends. My appearance, my cultural and social background all ensure that I can fit in and not stand out as a “poor” person. People in poverty are our friends and neighbours.

Making a difference
One of the things that I hope to learn is how I can make a difference. What foods should I be donating to the Food Bank to help improve the selection? Would it be better to donate money?

I am haunted by one woman’s comment on Facebook about how painful it had been for her to listen to her baby crying from hunger.

How can we work together to fight poverty? How can I make a difference?

Flavourful Saskatoon, September 13, 2011

2011-09-12T08:29:00.000-06:00

Foodie news and events in and around Saskatoon – japadogs, brewery tour, community bakery, wine, recipes

Paddock Wood Brewing Tour, September 13

Like Paddock Wood’s Facebook page to indicate that you will be participating in a tour of the brewery at 11 am on Tuesday, September 13. Enjoy!

Sushiro Japadog Charity Night, September 14
Megan and Todd, the owners of Sushiro restaurant on 10th Street just off Broadway, are hosting a charity party on Wednesday, September 14 to support Oxfam and its work with the East African food crisis. Contribute by purchasing a Japadog and a Moosehead brew. 100% of your money will be donated to Oxfam.

In Vino Veritas, Boffins, September 21
Discover six wine and food pairings at Boffins Club on Wednesday, September 21. The cost is $30/person and should be reserved in advance (249-5344, boffins@boffins.ca) as space is limited.

Sundays at the Saskatoon Farmers’ Market until October 9
Have you visited the Sunday market at the Saskatoon Farmers’ Market yet? You’ve still got time as it is on until October 9. There is lots of variety with a mix of old and new vendors, various nationalities and all sorts of different products. It’s less crowded than the Saturday market so you can talk to the vendors and enjoy the samples.

Nestor’s Bakery/Three Sisters
Nestor’s Bakery and the Three Sisters, a community bakery that trains young people involved in the criminal justice system, and provides baking to the community, opens its doors on September 15. Carmen and Keith Dyck of Fruition Orchards and Family Farm operate the baking training program, which will sell a healthy line of artisan baking called the Three Sisters, including breads, pies, cookies, muffins and squares.

Schools and groups can arrange access to the bakery equipment, and they will be arranging fundraising “pop up” bake sales for schools and non-profits. Follow their activities and news on Facebook .

Premier – South Australia Wines Seminar, September 30
Premier, Saskatoon’s Fine Wines, Spirits and Specialty Foods Festival, will be held at TCU Place from September 29 to October 1.

Doug Reichel, Fine Wines Sask, is hosting a tasting to introduce sustainable, biodynamic wines from Southern Reef, Cape Jaffa and La Lune – a great opportunity to taste nine wines from South Australia. Tickets are available from TCU Place.

Saskatchewan Pulse Growers
The Saskatchewan Pulse Growers Association represents over 18,000 pulse crop producers in Saskatchewan. Their website and Facebook page have lots of lentil, chickpea, pea and bean recipes.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:Flavourful Saskatoon September 5, 2011

Photos: Cypress Mountain, Vancouver

Seoul Korean Restaurant

2011-09-07T08:22:00.000-06:00

It’s okay to play with your food!

Remember when you were little and your parents firmly told you not to play with your food? Well, I have good news! Seoul Korean Restaurant at 334 20th Street West in Saskatoon encourages you to play with your food!

Seoul Korean Restaurant just opened a couple of weeks ago, and it’s a fascinating blend of modern and traditional. The menu is an iPad2, which works well as there are photos of all the dishes.

There is not a lot of choice for vegetarians, but we enjoyed the cup of miso soup and the potato pancake (gamja jeon) at the start of our meal. We then had a couple of rice dishes, one in a hot pot (my preference as it stayed hot longer).

Now, this is where the fun begins. The rice dishes come with the vegetables (zucchini, mushrooms, carrots) beautifully arranged around the edge of the rice with a fried egg perched on top and a side dish of hot sauce. And you’re supposed to mix it all together!

Dessert is a traditional Korean dish called Patbingsu. Again, you’re presented with a beautifully-arranged bowl of shaved ice topped with ice cream, sweetened condensed milk, fruit, red bean paste and fruit syrups. There are small or large servings, depending on how many people there are in your party. And – again – you’re told to mix it all together!

As with the Istanbul Diner, I really appreciated the extra touches of authenticity. There is a lovely First Birthday Party display. According to the restaurant’s Facebook page, this ceremony blesses the child with a prosperous future and has great significance in Korea. They offer to take a photograph of your baby in front of the display.

We also received a complimentary cup of Sujeonggwa, a traditional fruit punch. It was served with shaved ice and flavoured with lots of spices.

I encourage carnivores to try out the full menu and do let me know which dishes you prefer. Above all, have fun playing with your food and experiencing a little taste of Korean culture.

Seoul Korean Restaurant is open from 11 am – 3 pm and 5 pm – 9 pm from Monday to Sunday.

Flavourful Saskatoon, September 5, 2011

2011-09-05T08:34:00.002-06:00

Foodie news and events in and around Saskatoon – organic, fair trade lemon pepper and dried fruit, a new pub, cooking classes and a food basket challenge

Ten Thousand Villages – Ethical, Organic Dried Fruit
Ten Thousand Villages on 2nd Avenue is selling packages of dried fruit from Level Ground Trading. The fruit is certified organic and the farmers receive a fair price for their harvest. Fresh fruit is cut and dried by women living in Cazuca, Colombia, a refugee settlement on the outskirts of Bogotá, providing fair income, microcredit loans, education and health care opportunities for their families.

There are four different varieties: mango, pineapple, golden berry (I was told that the tart berries are really good in a salad), and tropical (banana, mango, coconut).

Rook and Raven Pub
A new pub opened this week on 2nd Avenue (where Barking Fish used to be located). The Rook and Raven is a new venture by the owners of the Yard and Flagon on Broadway. Lindsay Adams, one of their servers, says that there are lots of vegetarian options on the menu as well as an impressive Scotch list. I’ll be checking it out shortly.

Wild Serendipity Foods
Michelle Zimmer of Wild Serendipity Foods has posted her fall cooking class schedule. Classes include a dinner starring Saskatchewan ingredients; a duo featuring savoury, spicy dishes and sweet, creamy desserts; fabulous one-dish meals; and holiday appetizers.

Lemon Pepper, Orchard del Sol
Orchard del Sol is a farm in south-central Costa Rica that produces pepper, coffee, vanilla, cocoa, and chocolate. The farm uses ecological, ethical farming practices. This means no chemical fertilizers, herbicides or pesticides, a fair wage for employees, and shade-grown production providing a habitat for many species of birds.

They sell their products at the Saskatoon Farmers’ Market as well as online. I am really enjoying using their lemon pepper. The fresh pepper berries are soaked in farm-fresh lemon juice and enhanced with organic lemon peel and zest. There is no filler – just pepper and lemon for lots and lots of flavour. In addition to their food products,

Orchard del Sol offers holiday packages and farm stay/volunteer opportunities.

Food Basket Challenge
My sister in law, Inspector Shelley Ballard, is participating in the 2011 Food Basket Challenge. Amy Jo Ehman, author of Prairie Feast: A Writer’s Journey Home for Dinner, and Chef Anthony McCarthy of The Saskatoon Club have also accepted the challenge.

The participants will attempt to live off a food basket from the Saskatoon Food Bank for up to one week and will share their experiences online. The Challenge is intended to generate awareness and discussion about poverty in our community. The Challenge begins on September 13 and wraps up with a town-hall style meeting on September 20.

Saskatoon Farmers’ Market – New Items
It’s so exciting to see an increasing diversity of fresh products available at the Saskatoon Farmers’ Market. Floating Gardens is offering fresh okra, and La Plaine Trail Produce has tomatillos. I'm also enjoying the Chinese buns with sesame seeds or red bean paste from a new vendor.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon August 29, 2011
Level Ground Trading: Fair Trade Coffee

A Pop-Up Restaurant and a Vegetarian Feast

2011-09-01T13:58:00.001-06:00

A fantastic meal by White Birch Catering Dinner Club at Fruition Orchards

Going out for dinner is fun, but it’s even more fun when the meal is served on a farm with four-day-old sheep, a crowd of hungry chicken, and some scatterbrained goats.

White Birch Catering Dinner Club, under the direction of Chef Moe Mathieu, hosts a dinner approximately once a month. The theme and the location are constantly changing, but the quality of the food remains the same – outstanding.

This month’s dinner was a vegetarian banquet planned by Chef Moe’s apprentice, Lindsay Adams. I had met Lindsay and knew that she was a strong advocate for good vegetarian cuisine, so I was eager to see what she would come up with.

Fruition Orchards

The dinner was held at Fruition Orchards and Family Farm, the home of Carmen and Keith Dyck. The farm is just outside of Aberdeen, and they have 90 sheep, 10-15 goats, and approximately 300 chicken, in addition to 6-7,000 young fruit trees and 10 beehives.

The property originally belonged to Carmen’s grandparents, and they are living in the former Aberdeen United Church, which is approximately 104 years old.

We had a chance to tour the property before supper, which was great fun as it was feeding time, so the goats were trying to eat the chicken feed, and the sheep were up to their eye balls in huge piles of hay.

After dinner, Keith explained that the animals graze on the grass and weeds in the orchard, fertilize the fruit trees, and eat the insects and other pests. They offer tours of their property and provide opportunities for people to help out.

The Menu
About 20 of us gathered in the renovated church to enjoy a five-course meal. It was such a treat to enjoy a fully vegetarian meal of such high calibre. There was such a range of flavours and textures, and the quantities were just right – enough to satisfy but not so much that we left feeling uncomfortable.

The summer vegetable gazpacho was so refreshing. And a number of us, who absolutely loathe cilantro, were surprised to find that it didn’t even slightly spoil our enjoyment of the soup. Was it a different variety of cilantro?

The second course was a soybean, fennel and barley salad flavoured with white wine and tarragon. The combination of soybean and barley made it a protein-rich addition to the meal. I enjoyed the varied textures with crunchy soybeans and chewy barley.

Next up was a cauliflower cheddar tart garnished with walnut pâté. The walnuts provided a rich, flavourful accompaniment as well as protein.

I was so impressed with the variety of fresh vegetables. The next course included a tomato relleno and a zucchini feta pancake garnished with a very zippy jabañero sauce.

Dessert was a lemon-honey mousse with chocolate mint ganache topped with red currants, cherries and Saskatoon berries picked on the Fruition Farms property. I particularly enjoyed the contrast between the tart, frothy mousse and the rich chocolate ganache.

Fruit Wines

Fruit wines from Living Sky Winery were an excellent accompaniment to the vegetarian feast. I had a glass of their currant wine and was pleasantly surprised to discover that it was relatively dry and with enough complexity to give it character.

We finished the meal with a taste of Keith Dyck’s sour cherry vodka. This is fruit with a punch, and I’m delighted that he shared his recipe and I’m hoping that my sister in law will prepare and share a batch.

Conclusion

Don’t be afraid to experiment with vegetarian dishes and meals. The variety of flavours and textures should satisfy even the most diehard carnivore.

Do support local farmers. Wobbly baby sheep and strutting chickens with fancy headgear enrich our lives.

Do enjoy a dinner organized by the White Birch Catering Dinner Club. You’ll have a fabulous time.

Melipal Winery, Argentina

2011-08-31T08:40:00.000-06:00

Building its brand with honesty and pride in the people, the land, and the vines

At the Melipal winery in Mendoza, Argentina, the Aristi family is establishing their brand with a focus on quality and personal involvement.

The next generation
Ignacio Aristi is an agronomist who has always made his living from the land, watching the weather and the soil, trying to predict the harvest. But his work involved commodities. It wasn’t hands-on, and he often talked to his family about his desire to play a more active role in developing a value-added business.

In 2001, Ignacio visited Mendoza, Argentina’s premier wine-growing region, and recognized that a winery would provide an opportunity to maintain his commitment to the land while also shaping a distinctive brand that reflected his family’s values and personality.

It takes a long time to establish a winery and make it profitable, but that was okay because Ignacio was building for the next generation, his five children.

Ownership equals responsibility
I met with Irene Aristi, Melipal’s general manager, in May when she was in Saskatoon with Doug Reichel of Doug Reichel Wine Marketing Inc. to take part in Top of the Hops. She described the steps her family took to establish the winery. While Ignacio maintains overall responsibility, it is his children who are directly responsible for the winery.

Clarisa Aristi and her husband Santiago Santamaria were the first family members to move to Mendoza. At first they took care of everything that needed doing, but they are now able to focus on sales and marketing. Clarisa, Irene’s sister, is a graphic designer so she has designed the wine labels, the brochures, and the website.

Irene studied industrial engineering at university and her father hoped that she would become the winery’s general manager. She spent two years familiarizing herself with the winery, with a particular focus on the vineyards, before stepping into the top position.

It was trial by fire this past winter as the region was hit by a heavy frost and Melipal lost a great deal of fruit. Irene knew that this would have a huge impact on the people who work for the winery and their families, and her first priority was to the people. “I met with the workers, and I told them that it was going to be a hard year but none of them would lose their jobs,” explains Irene.

Although the winery and vineyard managers both have houses at the winery, Irene has chosen to live in Mendoza where she is less isolated. She can go to the gym and have a social life. But the winery is always on her mind “When I see black clouds in the sky, I’m instantly worried about hail, and I’m on the phone to the winery right away,” she says.

The land and the vines
Mendoza is a desert, and the vineyards are irrigated by canals from the reservoir. Water rights are based on hectares of production, and they are always aware that they have to conserve water. Winter snowfall determines how much water is available in the summer.

Because the climate is so dry, they do not need to apply any fungicides, so the grapes are grown organically.

The Aristi family initially purchased three properties, one of which was already planted with 20-year old vines. They planted the other Melipal vineyards themselves in 2001, 2002 and 2003. Las Nazarenas vineyard was a later purchase; its Malbec vines were planted in 1923.

Irene says that the differences between the vineyards are remarkable. They each require different amounts of irrigation, different pruning methods, and are harvested on different days.

The wine
The Melipal facility is very modern, an accurate representation of a new winery and a new family initiative. It has been specifically designed to produce small quantities of top-level wines. The grapes are picked and sorted by hand, and the tanks are small so that each batch can receive individual attention.

The Aristis had no winemaking experience, so they took a methodical, step-by-step approach. Their first wines were the Melipal Malbec and the Melipal Reserve. “We wanted to do one wine and do it really well,” says Irene.

A couple of years later they planted Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot. Their Ikella brand now produces single varietal wines from each of these grapes. Single-varietal wines are very common in Argentina, so this was a natural first step, but they are now experimenting with different blends. “The Cabernet Franc/Malbec/Petit Verdot blend is amazing,” Irene says. “We’ll be offering that in the future under the Melipal label.”

The Ikella Malbec has more fresh fruit and less oak than the Melipal Malbec, making it an excellent sipping wine. The Cabernet Sauvignon is also young and fruity, but Doug Reichel commented that it had much more depth than most wines at that price point. “Ikella wines are serious wines,” he says. My personal favourite is the royal purple Merlot, and the white Ikella Torrontes with its tangy citrus notes is a refreshing summer drink.

Honest and unpretentious
I have so much respect for entrepreneurs like the Aristis who start a new business, taking a hands-on approach to learning every facet of the business. Bodega Melipal is a new winery that is building its brand with honesty and pride in the people, the land and the vines. They offer excellent wine at an excellent price, and I look forward to observing and sampling their wines as they evolve and broaden their product range. Such a pleasurable form of research!

See also:
Bodega Melipal: Malbec Wines from Argentina
Doug Reichel Wine Marketing Inc.

Flavourful Saskatoon, August 29, 2011

2011-08-29T08:33:00.000-06:00

Foodie news and events in and around Saskatoon – patio party, harvest fair, night on the rocks, and goat cheese

Antiques Appraisal, September 3

Do you have a family treasure? Bring it to the Marr Residence on Saturday, September 3 from 1:00-4:30 pm and have local antiques appraiser John McGowan tell you more about it. Limit 2 items per person. $5.00 per item.

Farmers’ Market Patio Party, September 4
Riverbend Plantation Café and the Garlic Guru are holding a Patio Party at the Saskatoon Farmers’ Market on Sunday, September 4 from 5-8 pm. The menu includes tapas, appetizers, and dessert flambé. Cash bar and one free alcoholic drink. Live entertainment by local jazz duo Bassavoce. Tickets are $30 per person or $50 per pair and are available at Riverbend Café or the Garlic Guru.

Marr Harvest Fair, September 5
Relive the tradition of a pioneer harvest fair at the Marr Residence on Monday, September 5 from 1:00-4:30 pm. There will be contests, demonstrations of heritage crafts, and old-fashioned races. Bring your entries of best jams, jellies, pickles, flowers, garden produce, baking and handiwork.

A Night on the Rocks, Boffins, September 7

Taste 6 classic malts of Scotland paired with a variety of delicious delights at Boffins Club, Innovation Place, on Wednesday, September 7. The cost is $30/person and places should be reserved in advance (249-5344, boffins@boffins.ca) as space is limited.

Petrofka Bridge Orchard at SaskMade Marketplace
Apple cider and dried apple slices from Petrofka Bridge Orchard are now available at SaskMade Marketplace on 8th Street.

Saskatchewan Goat Cheese
Marin Waddell and James Holtom of SalayView Farm have a herd of Nigerian Dwarf Goats and have just started making and selling soft unaged goat cheese (plain, chive, herbes de Provence) at the Regina Farmers’ Market. They plan to expand and make feta and mozzarella in a few years’ time. The farm, south of Regina, is not organic, but they’re a small-scale operation and plan to give their herd personal attention.

They don’t expect to be making enough cheese to sell in Saskatoon for a couple of years, but if enough Saskatoon foodies like their Facebook page, they may make occasional deliveries to our fair city. So please! Support my cheese habit, and like their Facebook page. I’d love to try Saskatchewan goat cheese.

Fine Wines Sask

I helped organize a wine tasting at Axon Development Corporation this past week. Doug Reichel of Doug Reichel Wine Marketing Inc. led an entertaining, informative tasting of five of his wines – two whites, two reds and a dessert wine. There was something for every palate, and employees who work together all week long had something new to discuss in a relaxed atmosphere. Along with bread, cheese, wine and vinegar, and chocolate, everyone had a great time. I would highly recommend contacting Doug to organize a similar tasting at your workplace.

Flavourful Saskatoon is a weekly Monday feature. Email penny@axonsoft.com if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon August 22, 2011
Istanbul Diner (Saskatoon’s new Turkish Restaurant)
Floating Gardens (greenhouse eggplants and melons)
Jacqueline Neusch – Sew Chic Eco Décor (interior design tips for an eco-chic, environmentally-friendly home)

Photos: Valencia and Barcelona, Spain

Floating Gardens

2011-08-25T09:14:00.000-06:00

On a century-old family farm just outside of Saskatoon, a brother and sister team are trying their hand at a modern style of farming. But their goal remains the same as it has been for generations – to help feed the local population.

This is the first season of operations for Floating Gardens, a hydroponic greenhouse operated by Rachel and Chris Buhler. Rachel has a Master’s degree in Plant Sciences while Chris has a diploma in greenhouse management. They have built a huge greenhouse (176 x 144 feet) on the family farm and have started selling their produce at the Saskatoon Farmers’ Market as well as to a few local restaurants and Steep Hill Co-op.

Their produce is absolutely gorgeous – shiny plump eggplants, cherry tomatoes in an assortment of shapes and colours, baskets of strawberries, and all sorts of melons (cantaloupe, charentais, mini honeydew). It’s a feast for the eyes as well as the stomach.

Local produce

Saskatchewan grows less than 10% of its own produce – far less than either Manitoba (57%) or Alberta (33%). The rest is imported. Rachel and Chris hope that they can demonstrate and lead the way to increased local production of fresh fruit and vegetables.

Their greenhouse is designed to operate year-round, and they are trying their hand at producing a wide variety of different crops. Tomatoes and melons grow well in the summer when there is plenty of sunshine. Attention will shift to herbaceous crops (lettuce, spinach) in the winter when the days are so much shorter.

Wood heat and a high-tech computer system
The Buhlers have installed two waste-wood boilers that are 2.2 million BTU each as their primary energy source for heating the greenhouse during the winter. The wood is waste that is currently going to the landfill, so it’s an effective synergy with another local business.

The greenhouse has an inflated wall to provide additional insulation, and there is a back-up natural gas boiler and two pumps.

A high-tech computer software system keeps track of all the greenhouse operations. It has been programmed to feed different combinations of fertilizer to different crops, and it oversees the storage of heat in hot water tanks during the day for release in the evenings.

High-wire hydroponics

Floating Gardens is currently only using half the greenhouse. It has been designed to support crops hydroponically, so the plants absorb nutrients from the liquids in the trough at the base of each long row of plants.

Each of the plants is attached to a wire so it can grow up rather than out. When the plants reach the top of the wire (well over my head!), they create some slack in the wire so that it can continue growing by stretching up and sideways. The melons are all snug in pantyhose bags to support their weight.

The hydroponics system relies on chemical nutrients, but the Buhlers are only using biological pesticide control. There is a colony of bees to pollinate the plants, and parasitic wasps and other predator insects help keep pests under control.

Insects and diseases can spread quickly in a large, enclosed greenhouse, so cleanliness is a top priority. Double doors help to keep insects out, and workers and visitors to the greenhouse must wash their hands and change their shoes on entering and leaving the greenhouse.

Floating garden
The second half of the greenhouse is now being developed, and it will be operational this winter. A large, low container fills the floor space and will serve as a pond. Crops will be planted in Styrofoam blocks and pushed out from the edge of the pond to begin growing. Each week a new set of Styrofoam planters will embark on the pond, and by the time the first crop is ready to harvest, it will have reached the far side of the pond and be easy to reach for harvesting.

It’s a modern take on an ancient gardening practice. The Aztecs constructed floating island gardens in the canals of Lago Texcoco in pre-Hispanic times. Modern-day farmers in Bangladesh are being encouraged to cultivate floating vegetable gardens in the waters of the Brahmaputra.

What shall we grow?

When Rachel and Chris phoned some of the large seed companies to ask for recommendations on the best crops to grow hydroponically, the companies asked if they were located in BC or in Ontario. They had no experience with hydroponic operations in Saskatchewan so couldn’t offer any advice.

As a result, the Buhlers decided to plant a great many different varieties and to evaluate their success at the end of the season. As a result, consumers currently have an outstanding variety of produce to choose from. There are standard eggplants, skinny Japanese eggplants, and tiny green Thai eggplants. There are 19 different varieties of tomatoes – from heirloom Japanese black trifle and brandywine, to strawberry-shaped cherry tomatoes and super-sweet Sungold. There are at least 4 or 5 varieties of melon. And because the fruit and vegetables have been grown indoors, they are in first-class condition.

Rachel and Chris have also been experimenting with some Chinese herbs. It is extremely unusual for a commercial greenhouse to grow such a wide range of different crops. I hope that they will continue to do so – as a consumer I relish variety. And right now, I’m having a fabulous time trying out a different eggplant recipe every single week.

Istanbul Diner

2011-08-24T12:13:00.000-06:00

I had dinner last evening at the Istanbul Diner (255 3rd Avenue South, Saskatoon). As I stood in the entrance way, debating where to sit (it’s a big restaurant), a tiny girl in a pretty pink dress skipped up to greet me, took my hand and led me to a seat.

She proceeded to provide me with a menu and express great disbelief over the fact that I was a vegetarian and didn’t want to try the lamb kebabs or the fish.

The chef, however, had no such problem and was delighted to provide us with vegetarian kebabs accompanied by fresh green salad and rice. He asked how spicy we wanted it, and it came exactly as ordered – very mild heat with lots of flavour.

The vegetable kebabs included lots of roasted tomato, pepper and chunks of Thai eggplant (tiny, egg-shaped fruit).

The menu bears further investigation by carnivores, but we were pleased with our vegetarian option. There are no desserts, but we were given a small piece of Turkish delight and a glass of tea to finish off our meal.

The chef came round with hand wash, which I thought was charming and unexpected, but it is very perfumed so I’d avoid it if you have allergies.

The Istanbul Diner is holding grand openings on Friday, August 26, and Saturday, August 27.

I’m pleased to see Saskatoon’s restaurant scene continuing to expand and to include restaurants with a specific focus. Do stop by and enjoy a Turkish meal in pleasant surroundings.

Flavourful Saskatoon, August 22, 2011

2011-08-22T08:27:00.001-06:00

Foodie news and events in and around Saskatoon – bakeries, coffee shops, espresso, fine dining, farmers, and cider

Caffe Sola

Caffe Sola has new windows! The large windows and corner location have been a blessing and a curse for Caffe Sola. The new windows are treated to reduce the negative impact, and wooden benches along the window provide additional seating. Looks awesome. (And the baked goods are pretty awesome too.)

Il Secondo
Il Secondo, Christie’s Bakery’s location just off Broadway, is now open until 9 pm on Fridays and Saturdays. And they have a liquor license, so you can enjoy pizza straight out of the wood oven along with your choice of Italian beer or wine (at least 2 red and 2 white).

EarthBound Bakery
What would Saturdays be like without a stuffed croissant from EarthBound Bakery? The croissant this week was exceptional – the filling was roasted pattypan squash with arugula-walnut-garlic pesto. Trent Loewen, the baker, uses as many local, organic products as he possibly can. All summer long, the vegetables are from his brother Paul’s farm.

Commercial Kitchen - Saskatoon Farmers’ Market

The Saskatoon Farmers’ Market has received a substantial sponsorship cheque from Agrium for the construction of a state-of-the-art commercial kitchen. The kitchen will host local cooking classes, workshops, catering events, and other food preparation. The Market hopes that the kitchen will be up and running by October.

Wild Serendipity Foods

The French macarons from Michelle at Wild Serendipity Foods (Saturdays at the Saskatoon Farmers’ Market) are a delight – chewy and flavourful with a rich, creamy filling. She’s introducing two new flavours – praline and marzipan.

Macarons are really fussy, and Michelle has taken the time and effort to perfect them. (photo credit: Cindy La)

Living Sky Winery

Living Sky Winery is now making rhubarb cider. It should be available in a couple of weeks. And they’ve frozen a big batch of local raspberries – something to look forward to in the winter.

Weczeria

I had dinner at Weczeria last week. The focus on local, seasonal food is noteworthy. There was fresh mint in the cream sauce on the gnocchi, kale alongside the ratatouille and polenta, transparent onion slices marinated in maple balsamic vinegar and crispy roasted chickpeas in the salad.

The chocolate mousse with chai ganache and ginger ice cream for dessert was fabulous, and I loved the raw rhubarb slivers on top of the pannacotta (reminded me of when I was a little kid dipping rhubarb stalks in a bowl of sugar). The macarons – not so good – I’ll stick with the ones from Wild Serendipity.

Ag in the City

Ag in the City is a two-day event to show urbanites the role agriculture plays in all our lives. It is being held at the Saskatoon Farmers’ Market on September 11 and 12.

Sunday, September 11 is open to the public and features a breakfast of locally-produced food, information about farm groups and products, a pie auction and a harvest picnic on the riverbank. Elementary and secondary school groups will tour the exhibit and cooking demonstration on Monday, September 12.

Duck Duck Goose
Too early in the day for wine and tapas? Duck Duck Goose has an espresso machine and uses organic milk in all their coffee beverages.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:

Flavourful Saskatoon August 15, 2011

Sushiro and Duck Duck Goose: Bringing Japanese pub food and Spanish tapas to Saskatoon

2011-08-16T15:38:00.001-06:00

Megan Macdonald and Todd Gronsdahl, the owners of Sushiro and Duck Duck Goose restaurants in Saskatoon, are artists and world travellers who enjoy sharing their love of food in a friendly, inviting atmosphere.

They are adapting the Japanese pub and Spanish tapas traditions to suit a Saskatoon audience, and it’s a welcome addition to our social and cultural environment.

Sushiro
Sushiro, on 10th Street just off Broadway Avenue, offers a varied selection of Japanese dishes accompanied by martinis (lychee sake, plum blossom plum wine), cocktails (wasabi Caesar), beer (Hitachino, Asahi, Kirin, Sapporo), wine and tea.

Fresh sushi is a central focus of the menu, but there is so much else as well. My absolute favourite is the Panko crusted mushroom risotto cakes drizzled with Japanese chilli mayo. The tempura sweet potato is also great and so are the fresh, crispy salads with carrot, daikon and even seaweed. I keep meaning to leave room for dessert because they sound intriguing.

It’s fun to visit Sushiro with friends and share a variety of different small dishes. But you don’t need to have a full meal. You can also pull a stool up to the bar and enjoy a late-night beer and a snack. “We’re not really formal,” says Megan. “We wanted to recreate the pubby atmosphere of an izakaya with fun music and staff and snacks.”

One of Sushiro’s first locations was just off 7th Avenue in City Park. There were only 12 seats and no one was more than 10 feet away from the chef. “It was like throwing a house party every night,” says Todd. It was too small to be financially viable, but the atmosphere was great and this is something Megan and Todd are trying to maintain.

Duck Duck Goose

Todd and Megan had an extended holiday in Spain a few years ago and realized that wine and tapas bars, like izakayas, emphasize good food and drink in a casual, friendly atmosphere. When Dan Walker of Weczeria moved to a larger space on Broadway, the time seemed right for Megan and Todd to open their own Saskatoon version of a tapas bar.

Duck Duck Goose (616 10th Street E) is open from 11 am to midnight and offers wine, beer, cocktails, espresso and an assortment of small, European-inspired dishes.

I had roasted mushroom and provolone Panini with watermelon gazpacho salad, accompanied by a glass of Parés Baltà wine for lunch. It was fantastic. The sandwich was rich and enticingly spicy while the salad was fruity and refreshing.

Desserts include lighter-than-air churros and chocolate dip, almond horchata gelato and crème caramel.

The dinner menu offers a wide selection of snacks and small main courses – from duck poutine and bacalao fritters, to truffled popcorn and asparagus with romesco. It’s European comfort food at its best, and there are lots of options for vegetarians.

The wine list is a mix of Spanish, Canadian and European wines with several offered by the glass. “We want to share what we love,” Megan says. “We’re not going to sell what we don’t know.”

Breaking the stereotypes – a female sushi chef

One of the highlights of Megan’s university years was meeting people from around the world, and she started experimenting with all kinds of dishes, even making her own tofu. But she was fascinated by sushi. “It’s so beautiful, so artistic,” she says.

When Todd and Megan were living on Grand Cayman, there was a popular sushi bar run by a well-known Japanese chef. Sushi restaurants don’t usually hire Caucasians or women, but the chef was having problems obtaining work permits for Japanese staff so Megan managed to land a job in the kitchen.

“I learned everything,” says Megan. “He’d go to the beach and leave me in charge. I put in 80 hours a week, but I was really well trained.”

Megan enjoys introducing Saskatoon residents to dishes that she and Todd have found on their travels, bringing them home and creating a new, personal version. “Fine dining can be so pretentious,” says Megan. “We just want to make good, simple food. We want it to be accessible so that people will really like it. It’s for everyone.”

Art and renovations

Todd is an artist. His first love was graffiti-style art, but his interests expanded while they were living in Spain, and he created over 1000 sketches. Back in Saskatoon, he turned the sketches into silk screen paintings and held an exhibition at the Mendel Art Gallery in 2007.

Todd has now taken several university art classes, and he spent 5 months last winter at the Emily Carr University of Art and Design in Vancouver.

Operating two restaurants doesn’t leave much time for formal artwork, but Todd’s artistic talents have a ready outlet in building renovation. This is fortunate, as he has renovated three houses and three business locations in the past few years.

“Duck Duck Goose is a reflection of my art,” Todd says. “I make sculptures of old found objects. I take something old, recycle it and make it special.”

Living in Vancouver, Megan and Todd were impressed with the way businesses had breathed new life into the old buildings in Gastown. “Small, old, unique spaces are charming,” says Megan. “We saw the potential in the site of Duck Duck Goose [a lumber yard in Saskatoon’s early years as a Temperance colony].”

The space is warm and authentic , respecting the historic nature of the building and the Broadway area while also adding a touch of whimsy. The old safe in the centre of the room is being used for storage, while its door has become a communal table. A chandelier and matching wall sconces from a hotel in Cairo feature antlered deer busts. The coffee menu is chalked onto the exposed brick chimney.

Wonderful staff

Megan and Todd say that they would never have considered opening a second restaurant if they didn’t have such wonderful staff at Sushiro. Aman Saleh was named Saskatoon’s best server by Planet S magazine, while Kristen Matheson does a fantastic job in the kitchen.

“The new restaurant is a chance for us and our staff to grow and expand,” says Todd.

Warmth
A restaurant’s success depends on its owners. It is their vision, their values and their personalities that are the determining factors. Megan and Todd are warm, caring people who offer high-quality food in a casual, art-filled environment. Enjoy!

Flavourful Saskatoon, August 15, 2011

2011-08-15T09:18:00.000-06:00

Foodie news and events in and around Saskatoon – wine and tapas, veggie day care, dessert trends, and farmers’ markets

Duck Duck Goose

Duck Duck Goose, Saskatoon’s first wine and tapas bar, will be opening at lunch time on Tuesday. I’ll be posting a profile of Megan Macdonald and Todd Gronsdahl, the owners of Sushiro and Duck Duck Goose Tuesday afternoon.

Veggie Tots Day Care
Are you looking for a vegetarian/vegan day care for your children? If so, contact Kim Vander Kooy at veggietotsdaycare@yahoo.ca. Kim has two young boys, a Bachelor of Education and experience teaching in Africa and Asia.

Birthday celebrations - Saskatoon Farmers’ Market
There will be musical entertainment and free samples from the vendors at the Saskatoon Farmers’ Market on Saturday, August 20 and Sunday, August 21 to celebrate the Market’s 36th year of operation.

Events organizer
The Saskatoon Farmers’ Market is looking for an Events Organizer. Email your resume, with a cover letter, to skfarm@sasktel.net

Pure Frozen Yogurt Bar
Pure Frozen Yogurt Bar has just opened in University Heights (126 – 1824 McOrmond Drive). Pure is a self-serve bar with 8 yogurt flavours and up to 50 toppings. They’re open from Monday to Saturday from 10 am to 10 pm and on Sundays from 11 am to 9 pm. (via Saskatoon StarPhoenix)

Dessert trends – Coming soon to Saskatoon?

Tiramisu Bar – Tiramisu bars have just opened in New York City and Milan. Dolce Vizio Tiramisu in NYC sells tiramisu in 6 flavours with the option to assemble your own from the custard, lady fingers and toppings in the self-service bar and can be enjoyed in the restaurant or as take-away. In addition to the classic tiramisu, they offer limoncello, orange espresso, mango and nutella. (via New York Times Diner’s Journal)

Dessert in a Jar – I’ve been seeing lots of online references to desserts cooked and/or served in mason jars. Is anyone serving them in Saskatoon? Take a look at lemon meringue pie in a jar or s’mores cake in a jar – looks yummy!

Cake Shots – Hot Racks Bakery is planning to offer cake shots – the cupcake you eat with a spoon. Sounds interesting – I’ll let you know what I find out when I meet with Andree Bobinski, the Hot Racks baker later this week.

More farmers’ markets means more jobs
The United States Department of Agriculture released its latest Farmers Market Survey last week. There are 17% more farmers’ markets in the United States than there were last year, “a sign that the local and regional food system is robust and thriving. More farmers markets mean more opportunities for small and midsize farmers – especially beginning farmers – to diversify their farms, ssell their products, and grow their businesses.”

The report goes on to state that “modest public funding for 100 to 500 otherwise-unsuccessful farmers markets a year could create as many as 13,500 jobs over a five-year period.” (via Grist)

Local food at local events

The municipality of Saanich on Vancouver Island plans to serve local food at all its events, eventually moving toward having local food in all its food services. What a great way to support local farmers.

This follows the example of the University of Victoria whose Green Purchasing Policy estimates that 46% of their produce comes from Vancouver Island farms and 36% of the meat and poultry comes from BC producers. All the baked goods and pizza come from bakeries in southern Vancouver Island.

Choices Cafeteria in St. Thomas More College, University of Saskatchewan, serves local organic meats, vegetables, breads and free trade coffee.

In a pickle
If you’re canning the season’s abundance of fresh fruit and vegetables to enjoy during the winter, here are a few unusual recipes: Italian Eggplant Pickles, Cambodian-Style Cabbage Pickle, and Rowan Berry Jam.

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

Today's photographs were taken in Barcelona, Tarragona and Valencia.

See also:
Flavourful Saskatoon August 8, 2011

Travelling the World: Jin Jin Cuisine Dumpling

2011-08-10T09:48:00.003-06:00

I’m fully alive when I’m travelling in a foreign country. In completely new surroundings, with unknown sights, sounds, smells and culture, I pay attention to everything.

It’s possible to have that same experience in my home community if I make the effort to step out of my routines and explore a new location. Andrew, Shelley and I did just that last week when we had lunch at Jin Jin Cuisine Dumpling at 416 20th Street West in Saskatoon.

The outside of the building is unassuming, but Mike, a new friend, had told me that they served great food. We ventured in the door and were grateful that the chalkboard menu in Chinese was supplemented by a bilingual paper menu.

The restaurant is owned by a Chinese couple, Yang Wei Fang and Yao Yu Shang. The husband cooks and the wife looks after front of house. Her English is pretty basic, but she’s friendly and helpful. We explained that we were vegetarians and she kept repeating “no meat” as she wrote down our choices.

Mike had recommended some dishes and we also ordered a dish that the owner recommended. The first dish to arrive was the pan-fried cabbage dumplings. Shaped like small perogies, they were absolutely delicious. Next up was the special – a stir fry with vegetables, noodles and strips of omelette. Another hit! Next came the green onion pancakes and the leek-filled steam buns. Way too much food, but piping-hot and tasty.

I went back to Jin Jin Cuisine Dumpling last evening with a friend as the restaurant we’d been planning to visit was closed. The “stir fry” dish is called rice noodle pancake, and it was equally delicious the second time around. Yang Wei Fang told us that it’s their most popular dish.

We also had a tureen full of a soupy dish of scrambled eggs, tofu and tomato that was excellent and a refreshing accompaniment to the starchier dishes.

The dumplings don’t contain meat, but I’m not sure they’re vegetarian as Yang Wei Fang kept warning us about something they contained. Unfortunately, we couldn’t understand her. But I didn’t really care – they were delicious, and it was liberating not to know exactly what I was eating.

I encourage you to visit Jin Jin Cuisine Dumpling. You’re in for a treat.

My thanks to Mike for recommending the restaurant. I’m continuing my exploration of foreign destinations on 20th Street in Saskatoon with visits to two more restaurants. I’ll keep you posted.

Writing with Elegant Simplicity

2011-08-09T13:37:00.000-06:00

Effective writing is simple and elegant – like a well-designed garden. It invites readers to enter, to follow the story, to explore the ideas.

Enjoy the photographs of Spanish gardens and pick up some effective writing tips in my Elegant Simplicity slideshow.

Don’t hesitate to contact me if you need help with editing or writing projects or would like me to facilitate a communications workshop.

Elegant Simplicity: Bridging the gap between the writer and the reader

View more presentations from PennyMcKinlay.

Flavourful Saskatoon, August 8, 2011

2011-08-08T08:47:00.000-06:00

Foodie news and events in and around Saskatoon – vegetarian magic, scarlet-red coffee, local beans and oats and cooking classes

Local Bounty
I dropped in at the Saskatoon Farmers’ Market on Sunday, August 7 to check out the local food samples available from the local chefs participating in Local Bounty. Calories, White Birch Catering, Cava Caffe, Riverbend Plantation and Garlic Guru were on hand with an assortment of small bite-sized dishes, and it could be accompanied by a glass of wine.

There was only one vegetarian option (Garlic Guru), but the lemon-mint panna cotta from Riverbend Plantation was yummy and made up for the lack of variety. There were lots of people and lots of activity in the food court area. Put it in on your calendar for next year.

White Birch Catering – Vegetarian Dinner
White Birch Catering is offering a vegetarian banquet on Saturday, August 27 at 6 pm. It will be held in the old Aberdeen church, which has been converted into the family home of Carmen and Keith Dyck, Fruition Orchards. White Birch says that they will shock and amaze us with their vegetarian magic. Call 881-2033 or go online to www.whitebirchcatering.com to make a reservation.

Las Palapas Mercado
Las Palapas Resort Grill will be opening a Mercado – Mexican Imports & Specialty Grocery on Broadway Avenue (next door to Bud’s). It should be fun. The sign in the window doesn’t indicate an opening date. (photo and story via @WaywardReporter)

Simon’s Fine Foods
Simon Reynolds has posted his list of Fall/Winter Cooking Classes. There’s everything from a Trip to Asia, to Culinary Boot Camp, to desserts, pulses and tapas.

Museo Coffee
Museo Coffee has two new varieties of locally-roasted coffee – Shakiso Guji from Ethiopia and Sangre de Toro from Costa Rica.

We’re full of beans!
The September issue of Canadian Living magazine features a Saskatchewan harvest menu. While they were in Saskatchewan, they participated in a media tour hosted by the Saskatchewan Pulse Growers. Watch the slideshow of their tour and download some recipes incorporating peas, beans and lentils.

New Oat Varieties
The University of Saskatchewan Crop Development Crop Centre has launched three new varieties of oats, each with distinctive characteristics. CDC Nasser has the feeding qualities of barley but doesn’t need to be processed. CDC Morrison is an early oat with a combination of nutritional qualities that makes it attractive to Quaker Oats and the milling industry. CDC Big Brown has high yields and is resistant to wheat. (via On Campus News)

Flavourful Saskatoon is a weekly Monday feature. Email me (penny@axonsoft.com) if you have products, events or places that you would like me to include.

See also:
Flavourful Saskatoon August 1, 2011
Lindsay Adams, Apprentice Chef

SaskMade Marketplace

2011-08-03T08:48:00.000-06:00

Introducing Saskatchewan products to Saskatchewan consumers

The Saskatchewan Food Producers Association opened SaskMade Marketplace in the fall of 2004 to showcase their members’ products and to provide members with experience running a business. It was a handy place to shop for local gifts if you were travelling overseas, but the range of produce was fairly limited.

It was a challenge for the Association to run a business on a shoestring budget. In January 2011, they decided to sell SaskMade Marketplace to private owners, Candace Ippolito, April Nichol and their partners. Candace and April are both farmers, and all the partners have strong connections to the agricultural industry.

The new owners will continue to showcase Saskatchewan products but are also planning to expand the store by offering a wider range of Saskatchewan-made products and a larger selection of gift baskets that will appeal to more people. They also hope to introduce an educational component in order to provide consumers with recipes and information about the products.

Ken Neuman was hired as manager of the SaskMade Marketplace in April, and we met in July to tour the store and discuss their plans for the future.

Ken grew up in Edmonton, moving to Saskatoon with his wife 11 years ago. He helped to develop the ice cream program at Jerry’s Food Emporium (investing in equipment, inventing recipes, developing flavours) and this brought him into contact with local producers, particularly fruit growers.

As a result, he is well placed to identify and form a relationship with food producers across Saskatchewan. In his first three months at Saskmade, he has doubled the store’s product offerings, and there is plenty of space for additional expansion.

Saskatchewan grown and made
SaskMade’s focus is on products that have been grown or made in Saskatchewan, and they cover a wide range. You can purchase organic flour from Loiselle Organic Family Farm and Daybreak-Scheresky Mill. Ken particularly recommends Daybreak’s Sunrise Pancake Mix which is bursting with flavour from a mix of five grains, flax and sunflower seeds.

There are lots of fruit and berry products from well-known producers, such as Over the Hill Orchards and Prairie Berries. Alternatively, you can snack on Choo-It Granola or roasted lentils from Muscle Bird Nutrition.

If you can’t make it to the Saskatoon Farmers’ Market, you can pick up many of the Market vendors’ products here at the store. There are Indian chutneys and sauces from Chatty’s Indian Spices and Premala’s Spicy Sensations, as well as hummus from The Garlic Guru, and scone mix from Wild Serendipity Foods.

I was particularly interested in the organic products, but Ken says that there is a greater demand for gluten-free food. The store carries Over the Hill Orchards’ frozen, ready-to-bake gluten-free fruit pies, and Ken says the brown rice crust turns out really well.

The store is also planning to stock difficult to find products, such as Saskatchewan maple syrup (already available), and Ken would like to eventually stock fresh fruit and vegetables.

New features and renovations
SaskMade Marketplace is completely overhauling its website to include an online store with a catalogue of all their products as well as web pages for each of the food producers to tell their story in words or video. The online store is expected to be operational on August 5. You can also follow SaskMade Marketplace on Facebook.

The store itself will be undergoing renovations in September to make it easier to use and more appealing. A grand opening is tentatively scheduled for October.

Consumer education
SaskMade Marketplace brings Saskatchewan producers together in a common venue and introduces them to consumers. “My goal is to know the producers well enough to be able to tell their story and tell it well,” Ken explains.

Ken plans to start holding a regular evening series where consumers can meet the producers, learn about their products, and collect some recipes. “Many of us wouldn’t know what to do with things like quinoa if the producers didn’t help us out,” says Ken.

Room to grow
If you haven’t visited SaskMade Marketplace lately, now is the time to do so. They carry a wide range of local products, and their line continues to expand. I’ll definitely be checking in on a regular basis to find out about new offerings and events.

SaskMade Marketplace is located at 1621 8th Street East. They are open Monday to Saturday from 9 am to 8 pm.