Flavourful Saskatoon, December 11, 2017

I've been eating some very fresh eggs this week!

Botté Chai Bar 
Parviz Yazdani plans to open Botté Chai Bar, a Persian tea house and eatery, to share the culture and food of his country of birth.

Hearth Restaurant 
Beth Rogers and Thayne Robstad grew up in Saskatoon. After travelling and finessing their culinary skills, they moved back to Saskatoon and opened Caboose Catering in 2015. They have now purchased the former Crazy Cactus restaurant on Melrose Avenue and hope to open the Hearth Restaurant in Spring 2018.

Cooking with Chef Jenni, Jan. 10 & 25 
Learn to make homemade perogies with Chef Jenni at The Local Kitchen on Jan. 10. Or you can join Chef Jenni on Jan. 25 and learn to make some new vegetarian dishes.

Karma Catering 
Karma Conscious Café and Eatery has a catering menu with sandwiches, soups, salads, main courses, desserts, and drinks.

Kernza 
Tall Grass Prairie Bakery in downtown Winnipeg is selling sourdough bread made with Kernza, a perennial grain. It isn’t ideal for bread as it doesn’t have enough gluten, but as a perennial grain, it’s a huge boost to environmentally sustainable agriculture.

National Food Sustainability Rankings 
France ranks first in the 2017 Food Sustainability Index, which evaluates food sustainability issues in 34 countries across three pillars—food loss and waste, sustainable agriculture, and nutritional challenges. Canada ranks at #11 for overall ratings and #5 for food loss and waste.

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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