Flavourful Saskatoon, September 25, 2017


Food Film Night, Sept. 29
CHEP Good Food Inc. and the Saskatoon Food Council are hosting a free screening of episode 1 of Cooked based on Michael Pollan’s book of the same title at 7 pm, Sept. 29. There will be free snacks and refreshments from the Boxcar Café.

German Harvest Fest, Oct. 7 
Be sure to attend the German Harvest Festival (Erntedankfest) at the Saskatoon Farmers’ Market on Oct. 7. The event is organized by KulturGarten Saskatoon.

“In Germany, Erntedankfest is strongly entrenched in the culture. The Erntedanktag is an official holiday, in most areas celebrated on the first Sunday in October, which is usually also the first Sunday following Michaelistag or Michaelmas on September 29th. Erntedankfest is not a big day of family get-togethers and feasting, rather a religious and communal celebration, giving gratitude for the harvest.”

Battle of Canada Wine Tasting, Oct. 12 
Jerome Chomos will help participants to enjoy the unique qualities of wine from Ontario and BC at the Battle of Canada Wine Tasting, Oct. 12, at The Local Kitchen.

Sad News
Michelle Zimmer of Wild Serendipity Foods is leaving the Saskatoon Farmers' Market - Saturday, October 7, will be her last market. She will be continuing to make most of her products, so be sure to like her Facebook page so you know what is available. Email Michelle at info@wildserendipity.com if there is something in particular you want to order or you want to order a large quantity.

I’m Enjoying 
GT’s Synergy Kombucha has lots of real fruit flavour and isn’t too sweet. I’ve tried Mystic Mango and Guava Goddess and they’re both excellent (available at Dad’s Organic Market).

Calgary-based Basic Roots makes a cashew cream cheeze style spread that is both raw and vegan. I tried the Herbs de Provence and highly recommend it (freezer section at Dad’s Organic Market).

Being Jewish and Vegan on Rosh Hashanah 
Food and culture are an important part of Jewish holidays. How do vegans hold on to the tradition while adapting it to their vegan principles? “if there’s anything I stand by, it’s that culture cannot be left static. It’s fluid and transitive and begs modification. And with today's global environmental situation, changing the way we eat proves increasingly important.”

Repurposing Food Waste
Companies are discovering innovative ways to re-purpose food waste. Spent grains from making beer become granola bars, while waste bread is turned into beer. Spent coffee grounds are the foundation for DIY mushroom-growing kits. Fruit and vegetable pulp from a juicer is used to make furakake, a Japanese seasoning.


Heading Out 
I’m leaving for Europe at the end of the month and will still be en route to my first housesit on Monday, Oct. 2. The next Flavourful Saskatoon will be published on October 9.

Flavourful Saskatoon is a weekly Monday feature. I also post articles about food that is good, clean and fair; travel; and books. You may also enjoy EcoFriendly Sask profiling Saskatchewan environmental initiatives and events. 

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