Tag: Pangaea
Bowled Over
Last Wednesday evening, the line-up outside the Gardiner Museum of Ceramic Art stretched as far north as Bloor Street. People had come prepared; many had snacks, drinks and umbrellas to shield them from the warm May sunshine, because to be first in line meant having the dedication to wait for hours to get in. But being first in line also meant having first choice when selecting a bowl, as well as getting to the variety of soups from the participating local chefs before they all ran out. And they would run out.
Wise Up – A New Way to Choose Sustainable Fish
We hear more and more news stories about how fish stocks are dwindling world-wide. Consumers are told to search out sustainable fish, but most of us don’t really know what that means. Even if we are conscious of the problem and make an effort – carrying one of those wallet cards, for instance, or grilling our fishmongers as to the origins of their wares – it’s still tough to know exactly where our fish dinner is coming from. And when it comes to restaurants, it’s even tougher.
Restaurants have small profit margins, and the temptation for a chef to serve something cheap and cheerful is often high. The fish we love to eat the most are the ones that are most at risk, and restaurants play an important role in teaching and encouraging customers about choosing sustainable options.
Ocean Wise is a programme created by the Vancouver Aquarium to do just that. Working directly with restaurants and markets, Ocean Wise is a non-profit association dedicated to the education of consumers which allows them to make sustainable choices. The Ocean Wise logo next to a menu item or in a shop is an assurance that the item is a good choice for keeping ocean life healthy and abundant for generations to come.
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All About Almonds
I’ve never really thought about almonds. Oh sure, they’re a tasty nut, good as a snack or in baked goods. They come in a variety of forms; whole, blanched, sliced, slivered, ground and even milk. They can be eaten out of hand, added to pastries or to savoury dishes. But last week I attended an event that was all about the wonders of the California almond.