Flavourful Saskatoon, September 21, 2020
Explore a slice of local history with an online slideshow of Saskatoon’s bygone bakeries sponsored by the Saskatoon Public Library’s Local History Room at 4 pm, Oct. 1.
The Local Kitchen is once more offering public cooking classes. Make pasta and sauces on Oct. 1 and French comfort food on Oct. 14.
Oh, what a treat! Stuffed squash and sticky toffee pudding with a whipped cream topping. Absolutely delicious and absolutely no work thanks to Hearth Provisions. Hearth Restaurant sells a selection of heat-and-eat dishes. They change every week, but it’s a great way to have a special supper from the comfort of your own home. You can also order from their take-out menu. Or you can eat in the restaurant – Sunday night is lasagna night.
9 Mile Legacy Brewing has won gold for its angus stout. The company is the only Saskatchewan microbrewery to win a gold medal for two years in a row.
Here and Elsewhere
Japanese curry sounds like a very different kettle of fish (talk about mixed metaphors!): “It calls for a sauce base of curry powder, salsa inglesa (Worcestershire sauce literally translates to “English sauce” in Spanish), soy sauce, tomato sauce, and ketchup added to the homemade roux. . . . the ingredients add up to some semblance of a culinary self portrait for me – a mix of ingredients by way of South Asia, Britain, Japan, and Colombia only possible in the modern world.”
In the Kitchen
Non-alcoholic drinks: “It’s not about making a drink minus booze. It’s about taking the care to make a balanced drink, and it happens not to have booze.” [interview with Julia Bainbridge, the author of Good Drinks]
Food for Thought
Plant-based meat has become just another opportunity for big multinational corporations to dominate the food market and lab-based meat could go the same route – but does it have to? “Shojinmeat is more than a science experiment. It is an invitation to speculate about a different food system altogether. . . . They envisage a time when small community city farms could become viable meat producers. Once it is widely possible to extract the necessary cells directly from a living animal without harming it, one cow or chicken could be sufficient. This vision of meat production is a utopia of sorts: a city peppered with community smallholdings and skyscraper vertical allotments.”
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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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