These filet mignon, so far, seem to exist within the realm of large-scale lower-end food service – school cafeterias and catered weddings were two such examples given. I wouldn’t expect to see them at high-end steak houses or places that are known for the authenticity or terroir of their beef, but it’s reasonable to assume that they will eventually show up (unannounced, no doubt) on the menu of low- to mid-range restaurants across both the US and Canada.

(Note that the meat glue itself is perfectly safe. The concern comes from creating a “steak” out of various cuts of beef and then cooking it to less than medium well-done because of possible bacteria that may have been on the surfaces of the various pieces of meat that are now in the centre of the steak and might not be cooked to the appropriate temperature to kill said bacteria. A standard steak has no such problem since the centre is untainted and could not have come in contact with any kind of contamination.)

Not having seen one first hand, I can’t vouch for how good a copy this stuff creates – one would think that the grain of the meat would be messed up and going every which way in a filet made with meat glue, also the texture would be wrong – you can’t really grill stewing beef, it would be tough as leather. But the next time you’re at a wedding and the dinner option is chicken or beef, choose the beef and see if what you get is a real filet mignon or one made from bits and pieces.

I bring up meat glued filets because it ties in nicely with the theme of The American Way of Eating by Traci McMillan.

We all know of some of the travesties committed in the name of creating cheap food. McMillan goes undercover for a month at a time in various positions within the US food industry, first picking various types of produces from peaches and grapes to garlic, then working in the produce department of a Wal-Mart, and then finally working the line at an AppleBee’s in Brooklyn, uncovering racism, poor food handling procedures and general ignorance from people who should, all things considered, know more about the products they’re selling.

Similar in style to Barbara Ehrenreich’s Nickeled and Dimed, McMillan struggles to pay rent and feed herself on minimal wages while documenting the working conditions around her. Working in the fields and earning a rate based on the quantity that she picks, McMillan quickly realizes how fast she must work in order to earn a reasonable wage. She becomes physically exhausted and eats poorly, and only when she shares meals with other workers does she figure out how to (barely) survive.

In the grocery section of the book, she reveals how much food is wasted on a daily basis because stores like WalMart have no one on staff with any level of expertise in terms of knowing what the items are, let alone how to cook or store them. This leads to considerable waste overall, as well as considerable effort to keep produce looking fresh by trimming it back to allow it to stay on the sales floor another day.

Finally, during her time expediting in the kitchen of an AppleBee’s restaurant, McMillan discusses the issues surrounding chain restaurants and the lack of food cooked onsite. Nobody ever chops a vegetable, for instance, salads come in bags. Most of the work done by the cooks is about taking large quantities of pre-packaged processed foods and portioning them out for service. Which might make a restaurant such as AppleBee’s an ideal place for the above-mentioned meat glue filet mignon, where the customer wants to feel they’re getting a high quality product for a low price and the corporation wants a cheap product that they can sell at a premium.

McMillan also discusses the issues surrounding food deserts, and documents some of the alternatives for people that are popping up in her hometown of Detroit.

Also in my processed food radar lately – I happened to see a film called Canned Dreams at the Hot Docs film festival this past week. Finnish director Katja Gauriloff follows all of the elements that go into a can of ravioli in tomato sauce. And while machinery freaks will love the footage of extruders and conveyor belts, the real story comes from interviews with people in the various countries and industries that help to create the product. From the Brazilian woman who picks through rubble in a strip mine (steel for the can) to the Roma woman in Romania whose job it is to burn the hair off pigs in a slaughter house (ground pork for the filling) to the relatively cheerful old Portuguese women who pick the tomatoes for the sauce, we learn about the people whose efforts go into creating a can of pasta for a Finnish grocery chain.

The interviewees don’t really talk about their work, but instead talk about their often miserable lives. The audience begins to grasp what is really a sense of desperation – after all, why would someone take a job cutting the eyes out of beef carcasses? But through the interviews we discover a lot of sadness, poverty and even depression and mental illness, and for some of these people, as is the case with many of the people McMillan encounters, you understand that they feel lucky to have any job at all, even a miserable, badly-paying one.

We think of a can of food as just that, and seldom ever look past it to think about the many hands and hearts that went into getting it to our table, or why those people are there in the first place. We forget (often willfully) what goes into making our food, especially when we want it to be cheap, but from meat glue to immigrant harvesters to truly miserable conditions in fields or abbatoirs, there is a secondary story that we need to be aware of. Because we demand that our food be cheap, that cost comes from either cutting corners and creating fake products of dubious quality, or from selling us stuff past its prime, or from backbreaking work where other human beings barely eke out an existence.

Think before you eat, friends. Know where your food really comes from.

I couldn’t get my eyes to focus long enough to read a book, so for four days I set up camp on the sofa, much to the chagrin of a cranky dog who is used to having the whole thing to herself.

Of course, timing being everything, my cold had chosen the week after we disconnected our cable to hit me. So I couldn’t just sit there and channel surf, I had to actively decide on something to watch instead of passively choosing the least offensive thing I could come up with. (Actually we still had a connection the first day… holy crap, those daytime housewife shows are terrifying, aren’t they?)

I figured it was time to bite the bullet. A few months ago, a friend had lent me the full series of Gilmore Girls on DVD, and I had been meaning to get around to viewing it. I had adored this show when it aired – not only did I love the dialogue and pop culture references, as someone who also left home as a teenager, I felt a weird bond with the lead character of Lorelai, who leaves the home of very rich parents at the age of 17, along with her newborn daughter, to live on her own and work as a maid, rather than deal with her over-bearing mother.

I hadn’t seen the show since it originally aired from 2000 – 2007, and was worried that it might not hold up very well. It did better than expected, with the trademark witty repartee and obscure pop culture references peppering the sharp, fast dialogue. However, the parts that bothered me this time around were the same things that bothered me about the show when it originally aired, and even my love for the work of Amy Sherman-Palladino who wrote all the scripts for the first 6 seasons wouldn’t allow me to overlook the flaws.

Some things were funny – 12 years ago, we all still had TVs with big picture tubes, and they’re glaringly obvious in every scene set in a room with a television in it. The fashions, surprisingly, were generic enough to hold up reasonably well, except that in 2000 we were all obsessed with midriffs (thanks, Britney Spears!) so although the clothes worn by both mother and daughter are never revealing (remember, this show got some of its funding from the Family Friendly Programming Forum), holy crap those sweaters are short, stopping just at the waist and never going any lower. Cell phones were rare and were actually used for talking.

The continuity gaps in the storyline were much more obvious on the second viewing though, to the point that I’m figuring they were just on such a restricted budget that there was no one working on story continuity. For instance in one episode an event takes place on a Wednesday – that it is a Wednesday is central to the plot – yet three days pass between said Wednesday and the weekly Friday night dinner with the Gilmore parents. I know I’m supposed to be more concerned about the story itself, but stuff like this seemed to happen in every episode.

And while I can forgive the fact that episodes may not have been filmed in order, and that the series was probably filmed months ahead of time, you really can’t have a Christmas episode, complete with snow, and then have the characters walk through the town resplendent with leafy green trees in the next scene.

The worst part really had to be the kitchen scenes. Maybe the non-existent continuity person could also have been a researcher, that would have been awesome, because the kitchen scenes set in the inn where Lorelai works made me full of rage. (A side-note here to point out the fact that Melissa McCarthy, who played Suki the chef, is breath-takingly gorgeous in this show and I can’t believe it took a decade for someone to recognize her talent and give her her own show. Seriously!)

For example, no chef in their right mind would be licking spoons – or letting other employees lick spoons – and then put them back into the pot of stuff that just got tasted. Gah! There’s a scene where Suki argues with her produce supplier about peaches that are too small, indicating that they’ll be mushy and lacking in flavour – in fact it’s the opposite, big fruit that have been subject to lots of rain are more likely to be short on flavour than smaller specimens. There’s also a scene, set in January, where Suki fights with the produce guy again because she wants zucchini blossoms – which don’t exist in January in Connecticut. And the most egregious might be the fuss when he replaces her requested porcinis with morels. Clearly, at this point, Sherman-Palladino is just throwing out names of mushrooms without knowing what they are or where they come from.

And yes, I know I’m being nit-picky, but I expect a show that is lauded for its great writing to actually have great writing, and that includes research, not just making shit up.

The other thing I didn’t remember from 12 years ago was that the main characters, despite the great dialogue, are actually kind of whiny. I recall this being the case as the series progressed over the years, but I don’t remember it being so prevalent in Season 1. I wanted to remember Rory and Lorelai as being strong and independent, not bitchy and complaining.

I made it through the 21 episodes of Season 1, but I think I’ll probably return the DVDs to my friend with seasons 2-7 unwatched. I borrowed the show knowing full well that it might not live up to a second viewing a decade later. And while there are some TV series that I can watch 3 or 4 times, that I am happy to give up 30 or 40 hours (or more) of my life to experience again (Deadwood, The Wire and the UK Life on Mars are 3 examples), sadly, Gilmore Girls isn’t one of those shows.

Why now? Well, the timing is good. I am in between regular gigs, and I’m feeling a bit burned out in terms of social media and keeping up on local food news. I’ve been trying to find time to really work on this book (a collection of food-related stories and essays) since the beginning of the year, and no matter how much I tried to juggle my schedule to make it fit, there just never seemed to be time.

After seven years of work at various food-writing gigs on a mostly full-time basis, I’m also feeling burnt out. Meals that should have been memorable and distinct have all started to blend together in my head, and while I’m excited at how amazing Toronto’s food scene has become in the past few years, I’m also overwhelmed; it’s become impossible to keep up – with restaurants, with food blogs, with events or news. Add to that the 15 (!!) pounds I’ve gained in the past few years, and it’s clear that I need to be eating fewer restaurant dinners of foie gras and pork belly and many more homemade salads.

The timing is also right in terms of publishing. Folks who were fans of my old site TasteTO might remember that 2 years ago, we announced the creation of a publishing company that was then never heard from again. We decided to wait and see where things went with e-readers and indie publishing, and after a few years of industry growth, and much research on our part, it would seem that the time is now ripe for independent publishing houses, self-publishing and anybody looking to publish digitally.

In addition to my food writing sabbatical and restaurant dining sabbatical, I’m also planning a break from social media. This will be the hardest thing to give up, but I find it increasingly necessary. Even though I’ve already stopped reading food blogs and food news, even though I’ve muted most food-related Twitter accounts that I follow, I’m feeling the need for a real break. Ideally, I’d take my sabbatical in a cabin in the woods so I could truly cut myself off to write, but that’s not really practical. But as with other aspects of a job that I’ve done full-on for 7 years, I’m feeling overwhelmed and a bit worn down by it all, especially because all of the social networking I feel that I should be keeping up with doesn’t make me feel very social at all.

I am on FaceBook and Twitter because I feel obligated to be. And while I often enjoy keeping in touch with people there, there are also many drawbacks to having so much information coming at you, not to mention being expected to constantly offer information in return. Although it was only 10 years ago, and it was only LiveJournal, I can remember when “social media” actually meant writing things out to share your thoughts, and writing comments and replies as well, instead of just hitting “Like” or “re-tweet”. I feel as if the need to keep up with social media has taken away the time, energy and enthusiasm I could devote to REAL writing; take a look at this blog, for instance – I can’t remember the last time I wrote anything other than a round-up of news or links to other people’s work.

So I am disappearing for a while in which I will write, cook (I had really started to miss cooking, and while I do enjoy eating out, I am so happy to be in my own kitchen making dinner again!), exercise, dream, plan and hopefully come out the other side rejuvenated, relaxed and with a real physical testament to my efforts in the form of a book that you can (if you want) hold in your hands.

In the interim, it is my hope to actually post here more often, with real stories, real writing and real developments of my progress.

I can still be contacted via email if you need to reach me, but I am now officially out of the loop until probably early Autumn.

Be well and I’ll see ya when I see ya.

In Toronto:

Keriwa Cafe (1690 Queen Street West) had updated their website. All the better to see their monthly menu updates.

Chef Justin Cournoyer’s new restaurant Actinolite (971 Ossington Avenue) opens to the public tomorrow (Wednesday, March 28th) serving up a menu with Spanish, Portuguese and Italian influences.

Basilio Pesce of Oliver & Bonacini has left Biff’s Bistro (4 Front Street East) to open his own restaurant in Parkdale.

Mabel’s Bakery (323 Roncesvalles Avenue) is expanding with a new location coming to 1156 Queen Street West.

You should go:

Tonight’s drop-in dinner at The Depanneur (1033 College Street) is beef stew with roasted garlic mashed potatoes. $10 will get you a big plateful plus seconds. $3 will nab you an organic side salad. 6pm onwards.

Chef Doug McNish launches his new cookbook on Saturday, March 31st at Eco-Existence (766 St. Clair Avenue West). McNish will be signing copies of Eat Raw, Eat Well from noon – 1pm.

The Stop For Food Chef Challenge takes place on Monday, April 2nd at Parts and Labour (1566 Queen Street West). Watch local chefs battle it out Iron-Chef style. This event kicks off the month-long Stop For Food dining event, with proceeds going to The Stop. Tickets are $25 per person and include canapes.

In other food news:

At first, I thought someone had published their April Fool’s Day column early, but this Torani chicken and waffles flavoured syrup is a real thing. [CHOW - The Grinder]

Your tomatoes don’t just appear in the supermarket by magic… real people work hard to pick them. And if we were all willing to pay an extra penny per pound, those real people could stop living in squalor. [The Atlantic]

Gah! Food Network Magazine… for kids. [AdWeek]

Have we  gone too far with photographing food in restaurants? Should phone-stacking apply to taking photos of dinner? [The Guradian]

Could a chocolate allergy really be a reaction to the legal allowable limit of cockroach bits in your candy bar? [1250WTMA]

In Toronto:

Leaside gets a new French bistro in the form of L’Avenue (1568 Bayview Avenue), run by Otto Zapotocky, formerly of Nota Bene and Malena/L’Unita.

Are you tired of the foot-dragging from city council regarding food trucks in the city? Think your councillor should prioritize your right to stand in line for tacos over subways, pending strikes and library closures? Then send them some whiny spam encouragement. The Toronto Street Food Project shows you how.

Swallow has revealed that Matt DeMille will be leaving Enoteca Sociale (1288 Dundas Street West) at the end of April. No word yet on who will replace him.

Queen Margherita Pizza has more expansion plans. NOW reports that they’ll be opening a location in the Junction by early autumn.

How’s this for under the radar – The Beaver alumni open a restaurant called Camp in the Junction at 244 Jane Street. They’re serving breakfast/brunch/lunch.

The Drake Hotel (1150 Queen Street West) has revived their annual sugar shack with a maple-infused menu of snacks and cocktails.

You should go:

This Saturday, March 31st, Tea Aro (983 Queen Street East) and Fidel Gastro’s pair up for another espresso/sandwich throwdown. $10 at the door gets you free coffee and beer for the evening and sandwiches will go for $7 each with a portion of the sales going to a kids-related charity.

Wear your party dress – Friday, March 30th is surprise party night at Cardinal Rule (5 Roncesvalles Avenue). Enter your name in the draw and the whole shebang (cake, balloons, free drinks) can be for you.

In other food news:

No, no, no, no. Breweries – stop trying to tell women what they want and how they should drink beer. Women – stop buying into crappy beer marketed to your so-called delicate sensibilities. Gah! [Canadian Beer News]

Foodie-ism as youth culture? Sweet merciful crap. [New York Magazine]

Oh, look… more beef recalls. [CFIA]

Okay, really… who the hell tries to smuggle beets in their luggage? Airport sniffer dogs will find your tasty snacks, so don’t even think about it. [Star-Telegram]

Is popcorn the new superfood? Possibly, but not with all that salt and butter. [HON]

When Chef Matt Blondin announced via Twitter that Acadia (50C Clinton Street) would be offering a $39, 7-course tasting menu, I’m pretty sure everybody’s first thought was, “How the hell is he going to pull that off??” But it turns out that Blondin is a pretty ingenious guy. Not only did he put together 7 courses for $39, they were actually really good and some, like the catfish breaded with pumpernickel with goat’s curd, pickled egg white and yolk and onion tops (above) has recently been added to the restaurant’s regular menu.  Follow along for the rest of what Blondin cooked up…

For $39, you have to be creative. But lest you think serving us fish skin was a way to turn a bit of food waste into a course, take note – fish skin dusted with fennel and dill pollen and served with smoked creme fraiche for dipping… is pretty awesome. This was like a fishy pork rind, and if that doesn’t sound appealing, then you’re missing out. We wanted to ask for a big bag of these to take home and eat in front of the TV.

I keep referring to Blondin and other chefs of his generation (Ben Heaton of The Grove, Jonathan Poon of Chantecler, Jacob Sharkey-Pearce of Ursa) as “The Artists” because the stuff they send out of their kitchens is fantastically beautiful and are actually edible works of art. Here, Blondin demonstrates what he can do with a scallop, some radish, wild mustard and some super-condensed purple cabbage.

Yes, it may look like yeast starting to bubble, but this is actually oyster soup, the creamy foam a super-aerated chicken stock that hides oyster and bits of aspic with a flavour jolt from licorice, borage and black pepper.

I’m always a sucker for the samphire, but when he pairs it with mushrooms, redfish, brown butter and xeres vinegar, and puts it all on a plate the colour of the ocean, Blondin sends guests off on a little trip to the seaside.

A week later, I’m still not sure what to think of this pork belly dish. Paired with banana pudding and peanut butter (the yellow pool and the white bits, respectively) it’s a fun take on a peanut butter, banana and bacon sandwich. The husband felt that the sesame on the pork threw things off, and I mostly just found it too rich. I get where Blondin was going with it, but with the first five dishes being fish-based, I would have been happy with a full seafood menu. I’d like to try it again in a different context, though – it wasn’t bad, it just didn’t fit for me.

It was dark by the time we got dessert so please excuse the photo – my lovely natural light disappeared. This is caramelized buttermilk (the disc at 11 o’clock), blood orange sorbet, white chocolate, and olive. I can’t get enough of this trend of incorporating savoury or less-sweet elements in desserts. The days of a big wedge of cake are over, and the opportunity to try the different flavour elements in different combinations makes for an interesting meal.

So I’m calling Acadia’s $39 tasting menu a resounding success. Other diners seemed also to be enjoying their meal, and feedback that I’ve seen has all been positive. It’s a great way for chefs to challenge themselves to try new things and push their creativity while keeping to a strict budget. And hey, if it’s a way to try new dishes before they make it onto the restaurant’s regular menu, that’s even more fun.

In Toronto:

Canadian Beer News reports that the Mill Street Airport Pub will open on Monday, March 26th at Pearson’s Terminal 1.

Happy Anniversary to Centro (2472 Yonge Street), the restaurant celebrates 25 years in business this year. Plans are in the works for a blow-out party in November – get yourself on the mailing list.

Corks at Longos (15 York Street) will be tapping their first cask on April 13th. The brew is reportedly a hop bomb from Black Oak Brewing.

You should go:

Beau’s All Natural Brewing Co. takes over bar Volo (587 Yonge Street) on Thursday, March 29th from 7pm onwards. This means that every cask and tap (13 taps, 7 casks, plus 7 bottles) will be serving beer from Beau’s. Watch for seasonals and some funky one-offs (there’s one with peanut butter!). No cover, but it will likely be packed.

Tonight’s drop-in dinner at The Depanneur (1033 College Street) is a vegan extravaganza with lentil soup, organic greens and (optional gluten-free) bread for $10. Starts at 6pm.

As part of their Maya exhibit the ROM and C5 restaurant are hosting a gastronomic journey of all things Mexican. On Saturday, March 31st, C5 Chef Corbin Tomaszeski will be joined by Jose Hadad of Frida Restaurant for a 3-course meal of Mexican delights. Cost is $65 per person. Call C5 to book a spot.

Splendido (88 Harbord Street) brings back their Food & Wine Exchange dinner series. The first takes place on Wednesday, March 28th and features the wines of Tawse Winery. Chef Victor Barry’s menu features oysters, lamb, morels and the famous foie gras parfait. Tickets are $170 per person.

In other food news:

Canned food that heats itself? The manufacturer wants everyone to eat this, but from the sounds of things, the products will remain firmly in the “emergency food” category. [Guardian]

Fire is good – why raw foodists might feel healthier than the rest of us but probably have it wrong. [io9]

Dear men, please join us on this cycle of self-hatred, denial of enjoyment and low self-esteem. The diet companies are coming for you. [CNN]

Why it’s more expensive to run a coffee house in the summer. (You people and all your napkins!) [Grub Street]

It’s not just an episode of The Office – parents really do get too involved in helping to sell those Girl Scout cookies. [News/Talk 760 WJR]

In Toronto:

The Grove (1214 Dundas Street West) is now open. Chef Ben Heaton is offering a menu of contemporary (and very pretty) English cuisine.

BBQ joint Stack will open on March 27th at 3265 Yonge Street.

Did anyone actually think that The Saint (227 Ossington Avenue) would ever really open? Three years after local magazines and websites were writing previews about the decor and the menu (jumped the gun a little there, huh, folks?) it appears that the place will indeed open on April 9th.

Church Street icon Reither’s Fine Food International (530 Church Street) has closed its doors – owner Peter Reither has retired.

You should go:

Gibson House (5172 Yonge Street) offers a preserving workshop on Saturday, March 24th from 1pm – 3:30pm. Master Kimchi maker Bong Ja Lee demonstrates traditional preserving techniques. $25 per person; pre-registration and pre-payment required. Call 416-395-7432.

March 29th is Lucky Gnocchi Day at Piola (1165 Queen Street West). $14.99 gets you all-you-can-eat gnocchi in a variety of sauces. This fills up quickly, though, so reserve in advance.

This month’s Epicure’s Revue screening takes place on March 29th at the Revue Cinema (400 Roncesvalles Avenue) and features the film A Matter of Taste: Serving Up Paul Liebrandt. Admission is $12 for non-members; $10 for members and seniors, and includes a discussion and tasty food samples from local restaurants.

In other food news:

Rotten eggs. You’d remember them if you’re over 35 or so, but regulations put in place in the 90s means the eggs we get (regardless of how they were farmed) tend to be a lot fresher these days. [Food Republic]

First Gordon Ramsay put his name on a Montreal restaurant, then the partner took it off and now they’re squabbling about it in court. [Globe and Mail]

Isn’t the point of pre-made frosting in a tub that it’s supposed to be easy? Frosting Creations by Duncan Hines just sound gross and scary. [Washington Post]

Working in a restaurant kitchen doesn’t just teach you about food. [Huffington Post]

Imagine a time where there was neither fast food or snacks. [Farm and Dairy]

If you enjoy the Lucky Dip column, please spread the word via Facebook and Twitter. And if you have local restaurant news I can share with readers, please drop me a line.

In Toronto:

Campagnolo (832 Dundas Street West)  has finally gotten approval for a sidewalk patio.

The empty restaurant space next to The Horseshoe (372 Queen Street West; formerly Gorilla Monsoon) is sporting signage of the A&W variety. Post-concert root beers for all!

It’s Wednesday, which means kids eat free tonight at The Sister (1554 Queen Street West).

Leslieville gets a new cafe called The Commissary (889 Queen Street East).

Is the raw food movement taking over Toronto? It could be – Rawlicious just opened another new location, this time in Markham (116 Main St. North, Markham).

Famous taco restaurant Rebozos (126 Rogers Road) is setting up shop at El Gordo, the Latin American food court in Kensington Market (214 Augusta Avenue).

RaviSoups will be opening a new location at 2535 Dundas Street West on March 29th.

You should go:

23-Skidoo! The Group of Seven Chefs hold a “prohibition party” on April 16th at Cowbell Restaurant (1564 Queen Street West). Tickets are $80 per person and will feature an array of food plus 3 cocktails and 1 beer.

The last Sunday of the month is this weekend, which means Marben (488 Wellington Street West) will be offering their monthly pig roast. It sells out, so book a reservation in advance!

Seedy Saturday hits Parkdale this weekend. It will be at Masayrk-Cowan Commnity Recreation Centre (220 Cowan Avenue) from 11am – 4pm on Saturday March 24th. It will also be at Lawrence Heights Community Centre (5 Replin Road) on Sunday, March 25th from 1pm – 5pm.

Iron Cupcake returns to For the Love of Cake (171 East Liberty, #117) on Sunday, March 25th. Take part by competing or just eating. More info.

In other food news:

If Greek yogurt is confusing to you, then check out this taste test. [Globe and Mail]

Do you often feel as if there is no way to help change our screwed up food system? 5 things you can do in 5 minutes. [Grist]

A good food writer will do their best to avoid cliched food words. But some of them are hard to get around. How about writing a review using as many trite phrases and cliches as you can think of? There might be a prize in it. [CHOW]

The point of fast food may be that it’s all exactly alike, no matter where you’re eating it. But thankfully, the same can’t be said for the architecture of many fast food restaurants. [Guardian]

Wal-Mart has made a lot of noise in recent years about going organic and local. But are they really? [Mother Jones]

In Toronto:

Roving chef Matt Kantor has announced plans to settle down, specifically at a space at 1256 Dundas Street West (at Dovercourt), where he’ll be cooking up Spanish-influenced cuisine. Plans are for Bakio to open in about 12 weeks, but maybe double that to allow for delays and a potential CUPE strike.

Oliver & Bonacini Cafe Grill at Bayview Village (2901 Bayview Avenue) is closed for 4 weeks starting today for renovations.

Angelo’s on King (791 King Street West) is no longer open for lunch but will continue to open for dinner.

The Golden Apple Confectionery (warning – flash and music!) is coming soon to Liberty Village. They plan to open in April at 171 East Liberty Street, unit #142 where they’ll be offering various types of caramel apples and chocolate delights.

Porchetta & Co. (825 Dundas Street West) brings back the uber-popular porchetta and waffle dinner, this Thursday and Friday after 5pm only.

You should go:

Don”t forget – tomorrow is Macaron day!

Beast Restaurant (96 Tecumseth Street) plays host to Olde Hunters Feast 2 on April 1st and 2nd. Featuring chefs Scott Vivian (Beast Restaurant), Tom Davis (The Stockyards Smokehouse and Larder), Steve Wilson (The Summit Golf & Country Club), Rossy Earle (Mysteriously Yours Dinner Theatre), Jason Bangerter (Luma) and guest chef Nick Benninger (Nick & Nat’s Uptown 21 – Waterloo), the dinners will be comprised of a surprise menu featuring various types of game. Tickets are $85 and can be reserved online.

The Stop holds its monthly Food For Change event on Thursday, March 22nd at the Wychwood Barns location at 601 Christie Street. Dinner is $75 per person, $120 with wine pairings, or work in the kitchen with Chef Chris Brown and dinner is $100. Advance reservations required.

In other food news:

In our concern about Toronto getting more food trucks, let’s not ignore the real issue, which is that existing food cart vendors are being pushed out of busy areas like Yorkville and now in front of Union Station. Do folks really think the city is going to do anything to make it easier for more vendors to exist when it seems to be trying to get rid of the ones who are here already? [Spacing Toronto]

It’s the 10th anniversary of the publication of Fast Food Nation. Has anything changed? [The Daily Beast]

Adventures with durian… don’t trust the macho foodie dick-wavers that you’ll get over the smell. Some people really can’t hack the scent OR the flavour of durian. [Eatocracy]

Obeseogens – chemicals from packaging and pesticides in food could be a factor in obesity. Food companies everywhere are scrambling. [Smithsonian]