Flavourful Saskatoon, August 12, 2019

Local Happenings 
The Saskatoon Food Bank & Learning Centre is holding its annual community barbeque at the Garden Patch from 3-7 pm, Aug. 14. There will be facepainting, games, and family activities.

Recipes 
Here are some interesting takes on how to dress up a baked potato. A topping of slow-cooked leeks or wrapped in seaweed and roasted sounds good to me.

Food for Thought 
The strange science inside your sourdough uncovered in Belgium’s sourdough library: “What is clear is that sourdough starters, and the bread made with them, represent human manipulations of the evolution of microbial communities. We channel the growth of particular members of these communities by raising or lowering the temperature of our dough, by feeding starters more or less frequently, and by giving them different kinds of flour.”

Eating and drinking in Africa’s largest slum – in pictures.

“Not only do these ‘compostable’ bowls not actually biodegrade, they end up making industrial compost, the water used to process it, and the eventual soil they are meant to replenish, toxic. . . . There’s no such thing as a carbon-free lunch.”

Can you afford to be green when you’re not rich? One woman’s diary of the food and other choices she makes for one week.

An omnivore predicts that alt meat is the beginning of the end for the meat industry: “Sure, steak is great, but ground beef makes up 60 percent of beef sales, and most of it is more Salisbury than salutary, a greasy vehicle for the yummy stuff: ketchup, mushrooms, pickles, bacon, sriracha mayo. I knew I wouldn’t object if my central puck came from a plant, as long as it chewed right and tasted right. I suspected others might feel the same.”

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 nature/environmental initiatives and events. 

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