Shut Yo’ Mouth – Stuff I Wrote This Week – Saturday, November 26th, 2011

The chefs, they are a-moving

Pizzeria Libretto (East) opens today

Against the Grain warms up for winter

Distillery Christmas Market offers good eats

Pangaea rings in winter with a new menu

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Lucky Dip – Monday, November 14th, 2011

Cooked versus raw – or – maybe this is why people on raw food diets are so slim. [Globe and Mail]

More than 30 years after his death, Colonel Harland Sanders will become a published author – online no less. KFC plans to publish a recently discovered manuscript written by Sanders in the 60s. Part-autobiography, part cookbook, it sadly does not contain THE secret recipe. []

Black Creek Pioneer Village makes a one-mile beer, made with ingredients grown on the museum grounds. [Toronto Sun]

A dirty restaurant bathroom doesn’t necessarily mean that the kitchen is disgusting too. Also, door knobs aren’t that dirty, stop being so paranoid!) [Chow]

I’m a big fan of returning old buildings to their former grandeur, so the plans by Oliver & Bonacini to return the Arcadian Court at The Bay Queen Street to its original art deco elegance get a big thumbs up. The room (along with the sad little cafeteria-style restaurant) will become an event space in 2012. [Oliver & Bonacini blog]

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Out Standing in a Field

Yeah, I know, but I’m coming up empty in the witty subject line department today. And for those of us who attended yesterday’s Feast of Fields event at the Kortright Centre in Vaughan, we not only stood around – in a field (badum bum), but the event lived up to the outstanding part as well.

Celebrating its 20th anniversary this year, the event that was created to bring together chefs and promote local organic food has become a must on the calendar of every Toronto-area chef and food lover. With over 40 chefs taking part, guests had the opportunity to try everything from local wine and beer to ice cream, spit-roasted pork, fresh bread and even pizza, most made from local and organic ingredients.

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Black Creek Pioneer Village

A couple of weeks ago, Greg and I went to Black Creek Pioneer Village for their first annual beer festival. It was a bit of a trek by TTC (about an hour and twenty minutes each way), but that you can even get there at all by public transportation is kind of cool. Not getting out to the ‘burbs all that much, I sort of expected the village to be in the wilderness, but it’s bounded by Jane Street, Steeles Avenue and the York University campus. But the village itself is secluded and genuinely feels as if you’ve gone back in time. Based around the original farm buildings from the mid-1800s, many of the other buildings came from other areas of Toronto and Ontario and were all put together in the 1960s to form a park. It’s a favourite with school groups, as would be expected.

I didn’t take a lot of photos of the buildings, but more of the flora and fauna we encountered.

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Eat Like a Canadian

Canadians at Table – A Culinary History of Canada
Dorothy Duncan

When I was in junior high school, I was very excited about taking history class. That was until I got to that class and realized “history” was really all about who won what war, and not about how people really lived. Feminists would interject here and mention that what I really was interested in was “HERstory”, and I guess to some degree, that would be right. Because what really turned my crank was learning about how people lived, and most of that centred around women. How did the pilgrims keep their teeth clean? What did the Egyptians use in place of pads or tampons? How did cooks make all of the things we cook today without the convenient appliances we take for granted?

This interest was so intense that it almost led me to become an archaeologist, until I learned that archaeologists spend an awful lot of time digging in the dirt under the hot sun. Turns out what I really wanted to be was an anthropologist, but by the time I figured that out, I had moved on to wanting to be a fashion designer, and my interest in history got set aside until I got into the study of food.

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