Flavourful Saskatoon, January 22, 2018


Starting Your Zero-Waste Journey, Jan. 24
Cassandra Stinn will share her insights on going zero waste from 7-8:30 pm, Jan. 24, at Soul Foods Conscious Grocer.

Cooking with Beer, Feb. 2
Make a 3-course meal using 9 Mile Legacy’s beer at The Local Kitchen on Feb. 2.

Community Farmers’ Market
Now here’s a positive thought! Community Farmers’ Market has posted its 2018 opening date – Tuesday, June 19.


Aschenti Cocoa 
Aschenti Cocoa chocolate bars are now available at McNally Robinson Booksellers. A Winnipeg company, they source their cocoa directly from small local farms in Cameroon. The cacao is grown without chemicals and only the best beans are shipped to Winnipeg where they are roasted in small batches. Flavours include Cinnamon & Ginger and Almonds & Himalayan Pink Salt.

Reinventing the Wheel 
I’ve been slowly digesting an in-depth, comprehensive book about the factors that are involved in cheese-making. Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese is written by Bronwen Percival, buyer for Neal’s Yard Dairy, and her journalist husband, Frances.

The book isn’t light reading, but if you are interested in artisan vs. commercial cheese production, microbes as fairy godmothers and evil witches, and raw milk vs. pasteurized milk, you’ll come away with a much more nuanced approach to all three topics. There’s a plethora of factors to consider when making cheese, from breed of cow to culture to equipment, and I’m filled with admiration for the small-scale artisan cheesemakers who attempt to balance all these factors and still make a living.

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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