Wanderlust and Words

It is all too easy for me to focus on the contracts I didn’t get or the skills I don’t have. Seth Godin’s blog post , challenging his readers to identify and celebrate what they had shipped in the past year, was refreshing. And an eye-opener. I have accomplished a great deal in the past year. Here are my top five achievements for 2010. What are yours? 1. Content analysis and substantive editing of a book : The Saskatchewan Population Health and Evaluation Research Unit (SPHERU) hired me to edit 15 cases studies that they plan to include in a KT [knowledge translation] Casebook. I thoroughly enjoyed working with the writers to identify gaps in the content and structure of their case studies, to focus attention on KT, and to ensure consistency. As someone who loves books and has tremendous admiration for the people who write and publish them, it was fantastic to be part of the publishing process. 2. An accreditation module (handbook and workshop) on communications for senior educ

If you are interested in finding out more about local food and the culinary scene in Saskatchewan, a good place to start is with CJ Katz. CJ publishes Savour Life , a weekly electronic newsletter about local living and eating. She is also the host of Wheatland Café , a weekly television cooking show (Wednesdays at 12:15 on CTV), and Savour Saskatchewan , a biweekly radio show talking to local food producers (every second Tuesday at 7:45 am on CBC Radio One with Sheila Coles). Trial and Error “I learned to cook through trial and error,” says CJ. As a 10-year old, CJ dabbled in cakes and cookies. She undertook more ambitious cooking projects after her parents divorced: “I visited my father, and he asked me to cook a pot roast.” CJ doesn’t believe you need a degree to be a good cook, and her goal is to provide recipes that are quick, easy and accessible for people to cook at home. Prairie Roots Many of CJ’s recipes have strong Saskatchewan ties. A recent recipe showcases lingonbe

artisan cheese, organic bread, specialty wine stores and much, much more This article was written for and published in the Winter 2010 issue of Fine Lifestyles Saskatoon . Growing up in Saskatoon in the ‘60s and ‘70s, my idea of a fine dining experience was pancakes at Smitty’s or Tahiti Treat with my fish and chips from Gibson’s. Two and a half years in France in the late '70s changed my expectations, but Saskatoon hadn’t caught up. I longed for good-quality cheese and a full range of deli products, but I was out of luck. That’s no longer the case. Saskatoon’s food scene is expanding rapidly in many different directions. Embracing Diversity It used to be difficult to find sushi in Saskatoon; not any longer. The archetypal prairie restaurant offering Asian and Canadian food has been replaced by restaurants specializing in Szechuan, Cantonese, Laotian or Thai food. “People are travelling more,” says Beemal Vasani, co-owner of Saskatoon Sous Chef. “They want authentic internation

“There’s a quality of wine that’s indicative of the truthfulness and carefulness of the winemaker, who humbly respects the characteristics of the grape and its wine potential” As a teenager growing up in rural Saskatchewan, Doug Reichel associated drinking with getting drunk – and he abstained. But after obtaining a degree in theology, Doug started teaching in South Africa and he saw that wine, along with good food and good friends, could be life affirming and enjoyable. He later taught in New Zealand, another wine-producing country, and this further reinforced his interest in wine. An entrepreneurial orientation led Doug to embark on a new career marketing wines in Canada. In the early ‘90s, Doug and Andy Waldorf met through their sons’ Cub pack in Vancouver. Andy was a pilot with Canadian Airlines and had money to invest in a wine marketing company (now known as the Waldorf Wine Group ) and Doug had connections with winemakers in South Africa. The timing was right as the embargo on

The Town that Food Saved by Ben Hewitt takes a look at how the small, rural community of Hardwick, Vermont, has been reinvigorated by the introduction of a number of food businesses – from a composting business to a seed company to various farms. It’s an enjoyable read as Hewitt paints vivid descriptions of the farmers and business owners. In addition, the book examines some of the issues that must be considered if we are to create a long-lasting, equitable, and ultimately local, food system. Do We All Need to Become F armers? Hewitt’s book discusses a rural community with rich farming land and several small towns in close proximity. Many of the people have a garden and some livestock. A number of young entrepreneurs are developing strong new food businesses, and it’s not difficult to imagine this area becoming self-sufficient. But how does that equation translate to a large city or to a province such as Saskatchewan with far more land than people? Some of the Hardwick entre

Wally’s Urban Market Garden, Prairie Pie Company, Good Spirit Farm & Bakery The Saskatoon Farmers’ Market vendors are an awesome bunch of hard-working, creative people. Wally’s Urban Market Garden Some farmers have a large rural acreage; others grow their crops in a greenhouse. Wally Satzewich and Gail Vandersteen grow their crops on up to 30 small, urban plots. In the winter, Wally focuses his attention on SPIN (small plot intensive farming). Working with a partner in the United States, SPIN offers educational material and answers questions from other people who are interested in small-scale intensive farming. Prairie Pie Company Mary Uzelman and Kevin Porfoun have a 12-acre orchard with sour cherries, Saskatoon berries, rhubarb, raspberry and black currant near the Hague Ferry, north of Aberdeen. Mary bakes up a storm with her fruit – muffins, pies, smoothies and more. Kevin is in charge of the specialty coffees. And there’s always a smile and a cheerful word along with your

“We were living in the midst of all this wheat – why not make bread?” I have tremendous admiration for culinary entrepreneurs. They work hard; they set high standards for themselves; and they are artists who are always trying to improve their product. This is the story of Good Spirit Farm and Bakery. Adapting to Changing Circumstances Nine years ago, Peyton Leavitt and Jonathan Lee, along with their herd of sheep and dairy goats, moved to a farm near Naicam, Saskatchewan. They planned to raise and sell stock, but the bottom dropped out of the market with the BSE crisis. Jonathan says that cattle farmers received significant government support, but that wasn’t the case for goat and sheep farmers. Jonathan and Peyton needed to find a new source of income – quickly. It was a huge surprise to Peyton and Jonathan that, despite the wheat fields stretching to the horizon, no one in Saskatchewan was making artisan bread. Peyton is an organic cook who has worked in vegetarian restaurants, bu

It’s 4 in the morning and Tracey Muzzolini is making bread at Christie’s Bakery on 33rd Street. She’ll be across town, at Broadway and 10th, opening up Il Secondo, the bakery’s second location, by 7 am. The day will pass quickly as she makes and bakes one pizza after another in the wood-fired oven. Her brother and business partner, Blair Muzzolini, will join her at lunchtime. The last call for pizza is at 5:30, and Tracey will be on her way home at 7:30 pm after a 15-hour work day. This is a short-term solution, but it is nonetheless a huge amount of work. “I do get a little tired in the afternoon,” Tracey says. “I’m quite proud of myself for keeping up. The food industry seems romantic, but you have to love it because you put a lot in.” A Baking Tradition The Christie brothers opened Christie’s Bakery in 1932 at its current location at 420 33rd Street West. Tracey’s parents, Janet and Ennio Muzzolini, bought the bakery in 1965, and Tracey and her brother Blair have worked there th

I plan to celebrate the holidays with lots of good food and drink. So I’ve assembled a list of some of the good things on offer from the Saskatoon Farmers’ Market, local bakeries, delis and culinary entrepreneurs. It’s local; it’s organic; it tastes great – and we’re not just accumulating more “stuff”! Saskatoon Farmers’ Market Organic Stollen and Veggie Pot Pies – Good Spirit Farm & Bakery Holiday Cupcakes – Sliced Decadence (Gingerbread Pear, Egg Nog Bliss, Chocolate Mint, Cranberry Lemon, Lavender Shortbread, Coconut Snowball) “Not your usual” Baking Trays (in two sizes) – Wild Serendipity Foods (including the ever-popular blackberry sage thumbprints) Meat Tourtieres – Prairie Pie Company Good News! Living Sky Winery and McKeown’s Ready-Made Meals and Catering will be Market regulars starting in January. Bakeries Organic Fruit Cake – Earthbound Bakery  Italian Panettone – Christie’s Bakery and Il Secondo Ready-Made Meals Fully-prepared Turducken (a whole deb