Flavourful Saskatoon, June 15, 2020


Local News 
kwayeskastasowin wahkohtowin: A 2050 Food System Vision for Treaty Four Territory is a semi-finalist for the Food System Vision Prize. 

Don’t miss the Khorasan (kamut) sesame flax sourdough from The Night Oven Bakery (Mondays only). It’s so good! 

So is the lemonade made from real lemons at the Prairie Ink Restaurant. 

Products & Ingredients 
(Yikes! This is not part of my weekly purchases.) Sales of Kraft macaroni and cheese were up by 27% in April over last year. “Chicago cheese salesman James L. Kraft was awarded the first patent for processed cheese in 1916.” His first big customer was the US Army that bought 6 million pounds of processed cheese in World War I. Kraft macaroni and cheese debuted in 1937 and sales are still strong at over 7 million boxes a week. 

I hadn’t realized there were so many kinds of soy sauce. This article outlines the different varieties as well as when and how to use them. 

Exploring Diversity 
A 1949 television cooking show featuring Lena Richard, an African American Creole chef, broke racial barriers. 

Métis herbalist Lori Snyder is encouraging people to “open their eyes and pay attention to native plants and to learn more about the land that we’re now calling our home.” 


Food for Thought 
“The beauty of great restaurants is that they can be a seamless collaboration between all of a restaurant’s family: business owners, both small and large, customers, cooks and wait staff, suppliers, producers and farmers. . . . The food and the drink are not the end product of our days, more passed parcels connecting a landscape to those people who husband it, who bring us their salads, beetroots and apples, farm milk, venison and oysters.” 

“The need for imagination right now is more urgent than ever. . . . Are we brave enough to imagine a food system that does not involve old paradigms of poor farmers versus conscious consumers? Can we imagine a chain of production that is truly diverse and integrative? Or are we committed to what we call “the reality we have to reckon with” and unable to dare ourselves to take bigger risks both in our personal and public lives?” 

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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