By Glenn Gaetz
| Image: iStock / allyclark |
Published: March 31, 2009
Humane. Organic. Cage-free. Free-range. Free-run. Cruelty-free. Natural. With so many different designations, it's hard to know which egg is the best egg
So, I decided to take a little journey down the path towards “cruelty-free” eggs and see what I could find out.
By Michael Robertson
| Image: Michael Robertson |
Published: September 02, 2010
Eating locally can save the world but can kill your international cuisine
One of the things I like about receiving my weekly grocery delivery from
Spud! is that I don’t have to lug heavy milk bottles up from the supermarket. The other thing I like is the section on my invoice that tells me how far, on average, my items have travelled, and how much less that is than the average for a supermarket. (What it doesn’t say, but is implied, is how wonderful I am and that I am single-handedly saving the world.)
By Michael Robertson
| Image: Michael Robertson |
Published: September 01, 2010
It arrived on the street as inconspicuously as its name
In July, Cafeteria very quietly opened its door to Main Street. The restaurant, the latest venture for Chef Andre Durbach (
La Buca,
Pied-a-terre,
L’altra Buca) didn’t want any fanfare; didn’t want to be the slick big brother muscling in on the
community friendly restaurants of Mount Pleasant.
By Andrea Tucker & Jackie Dives
| Image: Jackie Dives |
Published: August 31, 2010
Learn to can in 10 steps with this canning tutorial and never go back to buying veggies in tin cans!
Take advantage of the bounty of harvest time by canning foods so they are available to eat in the winter months. Despite the rumours, canning is not as difficult or time consuming as people make it out to be. It is a fun activity that keeps your mind and body healthy.
Preserves as art
By
Michael Robertson
| Image:
Flickr / redspotted |
Published: August 13, 2010
Free food for the homeless combats waste and hunger, gets us closer to a zero-waste Vancouver
By Michael Robertson
| Image: Michael Robertson |
Published: August 12, 2010
I would compare the cathartic value of kneading bread to that of petting an animal or playing with a small child (but not in a creepy way)
Recently, thanks to an inspirational evening with
Marco Ropke (from the new
Pastry Training Centre of Vancouver) and an equally inspirational visit with
Heather Campbell on Salt Spring Island, I’ve once again tried my hand again at baking bread.
By
Melody Fury
| Image:
Flickr / Melody Fury |
Published: August 11, 2010
A memorable meal on the School of Fish Foundation’s Floating Dining Room puts a lens on dire state of our oceans while offering a once-in-a-lifetime dining experience
Seafood will become extinct within your lifetime.
By Michael Robertson
| Image: Courtesy of Shannon Ronalds |
Published: August 09, 2010
Short-term restaurant aims to promote long-term seafood with floating dining room
It seems that I’m not the only one in Vancouver worried about the shortage of fish, though Shannon Ronalds and Chef Robert Clark, the founders of the
School of Fish Foundation, are focused on a more endemic shortage. They established the School of Fish in an effort to mandate sustainable seafood practices (à la
Ocean Wise) as part of the education program for culinary school graduates. (You may think everyone is up to speed on the need for sustainability, but I've met people from Calgary who hadn't even heard of the Ocean Wise program).
By
Diane Selkirk
| Image:
Flickr / thebittenword.com |
Published: August 09, 2010
Learn how to preserve the glut of tomatoes, berries, apples, beans, etc. with free canning lessons in Vancouver and Richmond
I’ve mentioned before that I’m a bit of a canning junkie—in fact green tomato chutney will soon be bubbling away in my kitchen. It’s hard not to be inspired to preserve food this time of year, especially because one visit to a farmers market usually sees me end up with more food than we can eat in a month.
By Michael Robertson
| Image: Michael Robertson |
Published: August 05, 2010
Will I get a list of fish shops with my citizenship?
Don’t take this the wrong way Vancouver but I’m a little disappointed. For a coastal city — one famed for its sushi, and whose restuarants have menus consistently laden with salmon and albacore tuna dishes — there seems to be a dearth of fishmongers around the city.
