This Canadian couple followed a far-fetched Fantasy to plant an olive grove — and found success

For Canadians, olive oil has always been an import, as well as other essentials such as lemons and java. But that soon may change thanks to George and Sheri Braun who harvested over 1,000 pounds of olives in their grove of 2,500 trees on Salt Spring Island in B.C. last December.

“It’s really tricky to search for a place in Canada to grow olives when everybody’s telling you it can not be done, that you are crazy and wasting time and money that could be put to better use,” says George. After years living and working in Alberta, he and Sheri moved to Kelowna, B.C. and had a cherry orchard, but dreamed of an olive grove. “A grower in Oregon told m if you’re able to develop a pinot noir grape, and whether the arbutus grows there, then you may have the ability to develop an olive tre”

Following a four-and-a-half year hunt, they found the ideal place in the Fulford Valley on Salt Spring , a 72-acre farm using a gentle south-facing incline, terrific drainage and a great deal of sun. “The olive trees appear to be adapting to our climate, the cold and the wet,” says George. “We did not expect to harvest for another 2 decades, but I believe we found the one place where it may benbsp;don”

The first seedlings were imported to a greenhouse in 2011 and transplanted outside in 2012. At the end of 2016, with assistance from family and friends to select, mill and press on their first harvest, the Brauns had 32 litres of fruity, pale green, 100-per-cent Canadian-grown olive oil. Bottles sold out fast, though some can nevertheless be found in stores across Canada. They expect an even greater return in years tonbsp;come.


To learn more, visit .


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Courtesy: The Globe And Mail

These recipes recreate dishes from some of the West Coast’s tastiest restaurants

Note to trend spotters: I just got back from a recent visit to the West Coast, where burnt tastes were plentiful on menus. I liked some very fine meals and managed to bring home some recipes from my favouritenbsp;institutions.

Those include Vancouver’s Kissa Tanto, which specializes in Japanese- and Italian-inspired cooking and has won many awards. Rightfully so, as chef Joel Watanabe cooks with both heart and intellect, making tantalizing dishes in thenbsp;process.

I wheedled from his outstanding recipe for carne cruda, which is basically a beef tartare. The gnocchi frito is simple to do and remains firm for a couple of days, but skip it if you are so inclined. Finding pickled Sichuan peppercorns proved to be hard, so I used Chinese ones tossed in a little rice vinegar and thennbsp;emptied.

A number of Vancouver’s tastiest food also comes courtesy of Osteria Savio Volpe, which functions bigger Italian sharing dishes, family style. Chef Mark Perrier has a sure hand in the kitchen and his bagna cauda with veggies comes with dip I could drink. I am incorporating his simple but delicious kale salad, which will soon be your new favouritenbsp;newcomer.

Last but not least was Stonehouse, a amazing B amp; B on Salt Spring Island, where proprietor Michael Coughlin seduces with warm hospitality and standout baking. Michael has celiac disease and so just does fermented baking, which I didn’t understand until he told me about the last day of ournbsp;see.

His secret is Cup4Cup flour, originally developed by Thomas Keller of French Laundry, which you may sub into most ordinary recipes with no issue. He also shared his recipe for clafouti, which is among the best I’ve ever had and is fermented: He served it for breakfast, but here I offer it as a simple dessert. Change the fruit atnbsp;will.


The recipes



Courtesy: The Globe And Mail

‘This is not just a handout’: Community Kitchen makes a difference in Calgary

By the time Christmas arrives, a core group of volunteers and staff in Calgary will have packaged and handed off an estimated 7,000 boxes containing fresh and non-perishablenbsp;meals.

The bundles, part of the Good Food Box, are created for low-income homes. The Good Food Box is one of five food-related jobs run by the Community Kitchen Program of Calgary during thenbsp;year.

Sundae Nordin, CEO of the Community Kitchen, states mixing food and philanthropy makes perfectnbsp;feel.

“We work with people and families and communities to decrease hunger, but we encourage healthy food, train and teach [them] to feed themselves,” Ms. Nordin States. “That is what I really love. This isn’t just a handout, it is giving up a hand to people in thisnbsp;communit”

According to last year’s numbers, when the program wraps up in June, the Community Kitchen will have supplied more than 16,300 of those low-cost boxes (like some Community-Supported Agriculture box, but in a fraction of the cost) to individuals in need in town and surroundingnbsp;region.

It is part of the reason the Community Kitchen is sonbsp;occupied.

Besides the Good Food Box, the food-based charity runs Spinz-a-Round, which takes aging fresh ingredients from grocers and restaurants, sorts and sends them back out to local organizations like the Unitednbsp;manner.

The team also has Calgary’s Cooking, a crash course in grocery budgeting and meal preparation for novices or people being integrated back into the community; Souper Stars, a school-year program that teaches children to produce simple but wholesome food options; and Tummy Tamers, a children’s summertime lunchnbsp;program.

Additionally, there are two auxiliary programs: one which provides household-supply hampers to families and individuals coming from transitional housing and one for emergency response — that was last triggered during the flooding ofnbsp;2013.

Touring throughout the Community Kitchen’s surprisingly big centre, the group’s warehouse area feels more like a little food provider’s center than a charity. There are shelves upon shelves of non-perishable goods like canned vegetables, tuna and soup, but also lots of fresh produce such as potatoes and cabbage sitting on pallets and a gigantic cooler a forklift buzzes in and out of as we around thenbsp;corner.

Ms. Nordin goes on to describe that neighborhood grocery stores, including Safeway, Sobeys and Community Natural Foods, are typical partners, supplying items that might not be physically attractive to the average consumer, but still quite muchnbsp;edible.

“Corporate businesses have been stepping up, getting canned and dried goods for us, but with this system, we are really, really trying to deliver new product to people’s tables,” she recommends. “We get that out verynbsp;fast.”

November is the time of year when more relaxed or relaxed residents of a town seem to return. As the holiday season can be filled with gift giving, eating, drinking and, let’s be fair here, just surplus in overall, it is comforting to know that lots of Calgarians wind up with that little voice in their head whispering: “Be a bit more impactful.”

Ms. Nordin has had an overwhelming quantity of volunteer support and does not require any additional hands before the new year, but does anticipate interest to taper off a little come thenbsp;spring.

However, that does not mean that the Community Kitchen is not still searching for fresh products. They are constantly in need of notable amounts of anything from eggs or milk to proteins and, of course, lots of vegetables. Even local restaurants and restaurants are invited to drop off anything they are not using as long as there’s a suitablenbsp;amount.

In the last year, this culinary initiative has helped supply food to 172,616 individuals — of which three-quarters are children and the elderly — thanks to Ms. Nordin, her little group, and 2,400nbsp;volunteers.

“I go out to the neighborhood and visit some of those locations where we are giving out food and at different schools. The requirement is truly there. I love to assist people and I love that we’re getting healthy food getting back into people’s hands,” shenbsp;states.


For more information on The Community Kitchen Project of Calgary, visit

Courtesy: The Globe And Mail

Chefs’ mad, bad Picture gets a makeover as kitchen Civilization changes

In his bestselling book Kitchen Confidential: Adventures in the Culinary Underbelly, chef Anthony Bourdain famously described his colleagues as “wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths.”

The book’s depiction of chefs as mad, bad and slightly dangerous was titillating to individuals who did not work in kitchens and sadly aspirational into a generation of young chefs who did. It has been almost 20 years since that book made a celebrity of its author and in the modern kitchens that description seems as outdated as a blackened chicken Ceasar onto a glass plate.

The notion of sustainable food — a system which contributes to the diversity and well-being of crops, animals, the environment and communities — which informs so many menus nowadays is also being implemented by chefs to their personal lives.

“I cooked and I drank for 13 years,” says Matty Matheson, the chef and host whose television program, Dead Set on Life, references the drug-and-alcohol-induced heart attack he suffered at age 29. “It isn’t sustainable. It is a very, very tiring way of life. Now I am seeing a pendulum swing with this. These days are long gone of chefs like me. After I put down the drugs and alcohol I understood that taking out those things eliminated plenty of stress. Every day that the restaurant’s busy, every day you need to cook, but I was not stressed out by it since I was not hungover. I can do support way better. I can communicate with my cooks way better. I am able to expedite rather than get frazzled. I am able to control my cooks, I’m there for the”

Connie de Sousa, chef of Calgary’s Charcut Roast House, is famous for her love of meat and fat, but she is as intent on staying healthy as she’s about bone marrow. “Gone are the days when chefs are getting off their shifts and going out and partying,” she says. “These days they’re really getting off work and going home to bed so that they could get up early to work out until they come to work. It is amusing to see that shift. Attempting to integrate a healthy lifestyle makes you feel better about yourself, but it’s also essential for endurance in the kitchen since we work such long hours you feel like s–t if you go out and drink every nigh”

It is not just kicking bad habits that’s reshaping the profession. “The whole culture of kitchens is changing a lot,” says Chuck Ortiz, editor in chief of Acquired Taste Magazine, who helped launch Food Runners, a group of food industry professionals who meet up for a weekly run. “The old school kitchen brigade where you are yelling and berating your chefs is no longer approved. In addition to this kitchens are changing their mindset about how they are living. They would like to have more longevity in order that they’re teaching their chefs about healthy eating.”

In 2014, Ocean Wise executive chef Ned Bell created Chefs for Oceans and rode his bicycle across Canada as a method of linking his advocacy for healthy living right into his advocacy for healthy oceans. “I live by the principle that I wish to do something which makes me sweat daily,” he says. “That does not mean a three-hour bicycle ride or an hour run, but it means I am either walking the seven kilometres to and from work or I am going to get a cycle or a fantastic hike. I understand it played a substantial part in my success over the last ten years. My workout time is as important a part of my daily life to me as my work day.”

For Rob Gentile, executive chef of the Buca set of restaurants, along with his wife Audrey, a yoga teacher, the lines between work and exercise are blurring. The couple have just wrapped their annual culinary yoga retreat, L’anima residing in Italy, where they combined visits with local olive oil producers and cooking courses with early morning yoganidrasana presents.

“To be honest,” Gentile says, “in my younger days at the kitchen I had been pretty mad with my habits, but I came to understand that I didn’t only want to cook I wanted to make a career from it. I finally figured out should youn’t care for yourself before you take care of others, as we do in our industry, you are not going to get anyplace. Then the medication went off, the smoking went off, and now I can not feel happy with no exercise, whether it is a yoga or run or cross match or a trip with my personal trainer. If I don’t have these things I believe myself not being able to manage what I do. By pushing myself it lets me manage what I throw myself at wor”

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Courtesy: The Globe And Mail

Dining with a group is better for our health, so why is everyone eating alone?

Recently, I had been watching Instagram stories while preparing a meal from Chef’s Plate, a food-delivery service which ships recipes and premeasured ingredients to customers’ front doors. As the movies scrolled by, I found that two other friends were in the middle of putting together their very own Chef’s Platenbsp;dishes.

That is, we’re about to eat the same food individually, in our own homes. It appears funny, until you find that a vast majority of Canadians frequently eat bynbsp;themselves.

“Meals are getting to be a lonely establishment in Canada,” states Prof. Sylvain Charlebois, dean of the school of management at Dalhousie University. He is the lead author of “Disintegration of food habits,” a May study that found 66.8 percent of Canadians eat breakfast alone and 57.7 percent consume solo atnbsp;lunch.

“Contemporary Canadians are experiencing a disturbance of meal times, a rise in the frequency of snacking and an erosion of the will or capacity to cook foods,” says Charlebois, also a professor of food supply and coverage. This is not just kind of sad — he says “these significant food customs … represent a challenge to public-health nourishment innbsp;Canada.”

Eating among business is healthier than eating alone in a range of ways, particularly if we start in youth. A September newspaper from the Vanier Institute of the Family reports that “family meals are associated with many different beneficial outcomes for youth,” everything from literacy to better mental health to reducing the chance of substancenbsp;misuse.

Despite that substantial incentive, the statistical photo reports that 26 percent of Canadians do not prepare or eat foods at home. Most feature their poor habits to the battle for work-lifenbsp;equilibrium.

Finding time for dinner together as a family is a daily issue for Aviva Guidis. “I’d definitely like to eat together more,” says the Toronto mother of one, who cites her husband’s shift-work schedule and her six-year-old daughter’s early-evening karate classes as reasons her family can not collect for a meal on a regularnbsp;foundation.

“I feel guilty that we do not eat dinner together every night,” she says. “When my husband is working, my daughter and I will sometimes eat together, but more often than not, I will prepare dinner for her and clean up while she eats and watches the iPad.” An exhausted Guidis frequently finds herself eating cereal in front of the tv after her daughter is innbsp;mattress.

Even if their households had regular shared dishes, young adults are on their own when they leave home — often literally. In 2016, based on Statistics Canada, 28.2 percent of households in the country were occupied by one dweller. That is more than one in four Canadians — the most ever recorded by the government organization and the cohort most likely to resort to on-the-go snacking on a real meal, though Charlebois’s team discovered that all people are eating thatnbsp;manner.

The Dalhousie study also noted that the office is the website for breakfast and lunch — 11.6 percent of Canadians eat breakfast at work and 63.2 percent eat their lunch {}. “If we want people to eat together more often, we’ll have to find incentives for people to eat with others on the job,” Charleboisnbsp;states.

Though he lives alone, Tom Earl has made an attempt at sharing at least a few meals a week. “I cook far better for others than I cook for myself,” says Earl, who resides on Fogo Island in Newfoundland. Before going to the island in 2015, he managed restaurants in Toronto and frequently prepared staff meals for workers at the end of anbsp;change.

“I live alone and I don’t like eating alone, so after work very often I’d cook a huge staff meal for everybody,” he says. At home, he frequently hosted meals for friends as a method of maintaining innbsp;touch.

Now, as a bed-and-breakfast proprietor, he cooks breakfasts and the occasional dinner for guests and dines together, serving foods like fish salad or baked cod, a crab boil with corn and potatoes and lemon pudding with local berries for dessert. “People come here from all around the world, so that I get to meet really interesting people and hear about really interesting lifestyles,” Earlnbsp;states.

When he isn’t hosting, he eats alone, often while watching tv or working. “Generally, I do not eat too,” Earl says of his solo meals. “I’m more inclined to throw Dr. Oetker pizza for myself than get up and make somethingnbsp;particular.”

Numerous house and food retailers have been capitalizing on the desire for communal dining. President’s Choice began the year promoting the hashtag #eattogether, started together with a video of flat dwellers producing one long table in their floor’s hallway to get to know one another and, well, eatnbsp;collectively.

The effort was a Canada 150 advertising initiative but led to larger community outreach for the brand. “We saw lots of people on social media tagging a friend and saying, ‘We ought to do this,’ or ‘We ought to try this,'” says Uwe Stueckmann, senior vice-president of advertising at PC brand owner, Loblaw Cos.nbsp;Ltd..

After numerous customers got in touch to say they were motivated to have communal meals, “we realized perhaps we’ve got an chance to take something which was an advertising campaign and make it to something larger.” In June, hundreds of Loblaw shops held occasions in which coworkers and clients came together to consume as anbsp;category.

Somewhat similar was IKEA’s one-day Cook This Page recipe show giveaway in February. The recipes, which included baked salmon and ravioli with meatballs and each made at least two portions, were printed on parchment paper: Alongside written directions were precise examples that matched real proportions of ingredientsnbsp;needed.

Just like Loblaw’s, the campaign’s aim was to get people into shops (the food examples were developed to match IKEA food offerings). And, again, the thought went viral, inspiring people by turning the method of cooking from job tonbsp;fun.

“The only thing you needed to do was add meals, roll up it and bake it,” says Lauren MacDonald, IKEA Canada’s mind ofnbsp;marketing.

Most recently, in mid-August, Chef’s Plate partnered with beer brand Stella Artois to make “hosting kits{}” Along with ingredients, the kits included glassware in the beer business and a one-off recipe from Patrick Kriss, owner and chef at the acclaimed Toronto restaurant Alo, meant to inspire turning a meal to annbsp;occasion.

“Meal planning and grocery stores are significant obstacles since they’re time-consuming and may be daunting, mundane tasks that people do not like,” states Andrea Nickel, Chef’s Plate director of brand and content. “We are empowering [people] to place a really amazing meal on the table for family and friends with thenbsp;function.”

The provider’s core customer base is on its two-person plan, two to three dishes, each 2 servings, delivered weekly, although Nickel says the business is finding an increasing number of people are opting for its four-person strategy and then batch cooking, so that they could use leftovers for ready-to-gonbsp;lunches.

My own dinners are still solo — unless it is an occasion, I am not organized enough to host an impromptu dinner chez moi — but per Charlebois’s information, I am shifting lunch habits by eating away from my desk and with coworkers or friends whenever possible. At least in midday, my consumption is a bit more mindful, the dialogue is surely more stimulating and Instagram does not factor in thenbsp;meal.

Courtesy: The Globe And Mail

Too much leftover Halloween candy? Try these four recipes

The magic of Halloween is that any candies eaten on All Hallow’s Eve is calorie-free, at least in our own hearts. The actual problem is that the leftover candy that sticks around for days or weeks. Even in homes without a trick-or-treaters, those miniature chocolate bars appear to be everywhere.

The challenge this week was to consume those sugary temptations. To help balance the guilt of feeding your children too much crap and the guilt of throwing it all in the garbage, Lucy came up with some yummy baked goods which could be suspended for a time once the abundance of sweet things is not as overwhelming.

Any mixture of chocolates will do in such recipes, while tougher candy and gummies may be used for decoration. The real challenge will be wrestling away the candy from the trick-or-treaters.

Courtesy: The Globe And Mail

Toronto dinner party celebrating female chefs Brings inspiration from Judy Chicago’s feminist art

In 1979, artist and feminist Judy Chicago set the art world on fire after she unveiled The Dinner Party, a monumental multimedia tribute to women throughout history. Thirty-nine areas were set around an imposing triangular table for girls like Sacajawea, Lewis and Clark’s indigenous guide, and author Virginia Woolf. A riot of feminist references, the piece is an evocative tribute to female creativity and pleasure — the surface of each dinner plate has a distinctive, sensual butterfly theme reminiscent of femalenbsp;genitalia.

“It made an overpowering claim for women’s background, for women’s wonderfulness, for women’s right into a place in the center of life and art,” art historian Frances Borzellonbsp;wrote.

Toronto chef Alexandra Feswick first encountered the work at the Brooklyn Museum. “It was overwhelming,” she says, “I enjoyed the way the plate layout became more sculptural as women’s rights evolved{}” After Ms. Chicago’s lead, she is hosting a dinner in the Drake Commissary Sunday night and calling the female imagination of Toronto artists and chefs to make an immersive dining experience. If Judy Chicago has put the table, then Alex Feswick is in charge ofnbsp;dinner.

For many of those 29 female chefs engaging, it’s their very first experience with the iconic piece of art. The debut is one of the gorgeous outcomes of thenbsp;occasion.

“I didn’t know about The Dinner Party before getting the call from Alex,” states Jennifer Dewasha, executive chef of Toronto’s Colette Grand Café. Some may have caught a glimpse of it at the Netflix hit Master of None. Touring the setup, Aziz Ansari’s personality, Dev Shah, turns to his female companion and asks, “Is it me or do all these [plates] seem like vaginas?”

Ms. Chicago’s piece makes the point that it is due to their female anatomy that the girls were pushed from history. She adds another rich layer in producing the job from traditionally female art forms like needlework and ceramic — often dismissed as non artwork. In treating female artistry as sacred, Ms. Chicago challenges the notion that high art emanates exclusively fromnbsp;guys.

That is a powerful point of connection for female chefs whose abilities and abilities are often treated as less significant than male chefs. Historically women’s cooking was hidden away in the personal and mundane realm of the house. The obstacles that prevent female chefs from going into the professional realm — firmly related to manly invention — are substantial and intact. International guides like Michelin and the World’s 50 Best Restaurants, the arbiters of haute cuisine, are often accused of barring how fornbsp;girls.

Chef Meghan Robbins of Toronto’s Superpoint is working with a group to make one of three menus to the dinner. In one course, they are playfully recreating Chicago’s butterfly theme with shucked oysters and succulent crushed grapefruit segments. “Some of our first ideas were toned down a bit,” she says, “Artists can push boundaries a little further, and we are consuming in a way that the artwork isnbsp;not.”

“The idea that each these women come together in a symbolic table is strong,” says the Drake’s curator, Mia Nielsen. She is working with female artists to set the table for Sunday’s dinner. Iris Moon, a collage by artist Jennifer Murphy, has come to be the occasion’snbsp;theme.

“I wanted to adopt all the girls at Chicago’s dining table and picked the first and final plate as my reference,” she states, “The moon and lizard signify the Primordial Goddess, and the iris is a tribute to Georgia O’Keeffe’s famous Black Irisnbsp;painting{}”

Artist Sandra Brewster picked the place setting for abolitionist and feminist Sojourner Truth, the only black woman in The Dinner Party, as her inspiration. “I had been interested in the representation of women of color in the entire job,” she says. Chicago’s been criticized because of her white, middle-class perspective. Brewster’s using a quote regarding equality from Ms. Truth as a personal review, printing it on cloth and using the moon and star vision out of it on candlesticks for thenbsp;table.

The Dinner Party raises the important question of why a different table has to be set for ladies. The rich details in Chicago’s masterpiece reveal what is lost when female creative expression is stifled. She asks us to consider what is at stake when obstacles are erected to keep girls out and keep them from fully participating in life and art. The point isn’t lost on Ms. Feswick as it pertains to her creative life. “One day, at the end of the street, it would be fine for female chefs to get rid of the gendernbsp;distinction{}”

Courtesy: The Globe And Mail

Five things to know about the Soylent ban in Canada

The company behind the Soylent meal-replacement drinks and powders popularized by Silicon Valley has stopped selling its products in Canada, after the Canadian Food Inspection Agency (CFIA) decided that they did not meet regulations.

In a letter published on the Soylent , Rob Rhinehart, founder and chief executive of Rosa Foods Inc., said the CFIA had recently advised the company that its products failed to meet “a select few” of its own requirements for a “meal replacement.”

Rhinehart said the company would fully comply, and is working with Health Canada and the CFIA to solve the matter.

He suggested, however, the government agency’s criteria are outdated, saying, “We strongly feel these requirements don’t reflect the current understanding of human nutritional requirements.”

Soylent products are available in Canada since June, 2015. The drinks and powders, which are supposed to be mixed with water, are marketed as nutritionally complete meals which are especially “engineered” to provide 400 kcals per serving and 20 percent of daily nutrient requirements.

Made by startup employees in Sunnyvale, Calif., who allegedly subsisted on frozen corn dogs and ramen, Soylent has since been dubbed a favorite meal replacement among Silicon Valley tech workers.

The CFIA said it contacted the company early this month.

“As part of regular import inspection activities, the CFIA identified that particular Soylent goods weren’t in compliance with the Food and Drug Regulations with respect to meal replacements,” the CFIA said in an email.

The CFIA said additional Soylent imports would need to comply with regulations, but noticed there was no need to remember any remaining products which are now on store shelves since there’s not any immediate health risk for consumers.

Previously, the CFIA remembered Soylent’s Food Bar goods in October, 2016, because of complaints they made consumers sick.

In his correspondence, Rhinehart said the company is not able to ship any extra product to its Canadian warehouses or market Soylent products to Canadians before the problem is resolved. The organization had no timelines for restarting its shipments to Canada.

Here are five things to learn about Soylent’s escape from the Canadian marketplace:

1. What’s the CFIA’s definition of meal replacement?

The CFIA defines meal replacement as follows: “A formulated food that, by itself, may replace one or more daily meals{}”

It points out compositional criteria for meal replacements are specified in Section B.24.200 of Canada’s . Among these criteria, meal replacements must offer at least 225 mph serving. Unless it’s a weight-loss solution, no less than 15 percent and no more than 40 percent of their total calorie count has to come from protein.

The fat content can constitute no more than 35 percent of the whole energy it supplies, unless it’s supposed to be a replacement for all daily meals, in which case the maximum is 30 percent.

A minimum of 3 percent of the calories must come from lactic acid in the kind of a glyceride. The proteins present in the meal replacement should also have the nutrient quality equal to that of casein or fulfill a particular level, calculated by a certain formula.

The standards also have a lengthy table of minimum and maximum amounts of minerals and vitamins per serving, such a minimum of 1.25 micrograms and maximum of 2.5 micrograms of vitamin D; no less than 2.5 milligrams and no more than 5 milligrams of vitamin E; between 200 and 400 milligrams of calcium; and between 2.5 and 5 mg of iron.

2. Who created these criteria and when?

These criteria for meal replacements were created by Health Canada. Health Canada says they were first introduced in the early 1970s, and upgraded in the early 1990s.

3. How exactly did Soylent fail to satisfy these requirements?

The CFIA wasn’t able to provide details of how Soylent failed to fulfill the requirements, noting information regarding this issue has to be requested under the Access to Information Act.

A manager of communications for Soylent declined to answer questions from The Globe and Mail, noting that the provider’s official statements on its site were she managed to share.

4. The company statement indicated that Canadian requirements are behind the times. Is this true?

Considering Health Canada has not changed its regulations on meal replacements since the early 1990s, it would not hurt if the government reviewed its criteria, says Andrea D’Ambrosio, a spokeswoman for the Dietitians of Canada and registered dietitian in Kitchener, Ont.-based Dietetic Directions.

“It’s been some time [since they have been upgraded] and recommendations have shifted, technology has progressed,” she says.

For example, Health Canada Its daily recommendations for vitamin D and calcium following a 2010 review.

5. Can any ‘meal replacement’ meet a human’s daily nutrient needs?

In a nutshell, no, says D’Ambrosio.

Meal replacements can help certain people, like the elderly, who need a boost in their nutrient intake, ” she says. However, they don’t provide all of the essential and non-essential nutrients, such as omega-3 fats and fiber, that people get from a varied diet.

Whole foods, on the other hand, contain nutrients which are synergistic, ” she says. An apple, for example, has antioxidants and vitamins, that work together and it is tough to recreate the impact by building the different components.

“It would be better than missing a meal, with no doubt. But would it replace a meal? No, definitely not,” D’Ambrosio states.

Courtesy: The Globe And Mail

Calgary restaurants Flourish after a decade in Demanding industry, flagging economy

Standing supporting the host rack of his Calgary restaurant, Alloy, Uri Heilik taps occasionally on a little touchnbsp;screen.

“Give me a second and I will be able to let you know the title of the first customer that came in here when we started,” he says {}, flipping the pages of his electronic calendar back to Nov. 1, 2007, with the film of anbsp;finger.

“There,” he says, chuckling, as he points to a title in the 5:30 p.m. timenbsp;slot.

Since the very first person walked in the door ten decades back, Alloy was in the rare position of a Calgary restaurant enjoying stable business as a leading, fine-dining destination in thenbsp;city.

It all started when Mr. Heilik first met his business partner, chef Rogelio Herrera, in 2000, at what was then WildWood Grill (currently Wurst) while working side-by-side in the kitchen. A couple of years later, they began collaborating on their own endeavour, a restaurant which would draw on international inspiration for its vibrant and superbly composed dishes and give a classy dining experience in a timelessly designednbsp;space.

In a time when Calgary’s food scene wasn’t experiencing rapid growth, Alloy came out with its guns ablazing. The restaurant garnered lots of media and boasted a packed dining room, day in and daynbsp;outside.

If the people want it, we will keep doingnbsp;it.

Uri Heilik, co-owner of Calgary restuarant Alloy

The restaurant’s name, Alloy, is really a scientific reference, but in addition, it reflects Mr. Heilik’s mentality. The concept of components fusing together can be applied to his restaurant: Food, service and atmosphere are always more memorable because a trifecta than they arenbsp;separately.

“I will never forget that huge boom time in Calgary,” Mr. Heilik recalls, referring to the enormous growth spurt the city’s economy experienced at the mid-2000s “Service around town was generally terrible, but every place was packed and I could not stand that. I adamantly told my team that this wasn’t going to be like this forever and our level of support was sonbsp;significant.”

He continues, “When money is not [as free-flowing], people will recall the places they visit where they’re actually looked after. The recession did occur the next year and our guests stuck withnbsp;us{}”

Much like union, 10 decades of restaurant ownership is a decent amount of time. Just have a stroll through Calgary’s roads and you will be reminded of the good, the bad and the downright perplexing restaurants that have come and gone from the pastnbsp;decade.

Some may walk into Papers Pizza in Inglewood and have flashbacks of Rebekah Pearse’s Nectar, a beautiful dessert cafe. Others might stroll by Last Best Brewing and bear in mind the District and Amsterdam Rhino formerly served their brews within the very same walls. The once nationally acclaimed Rush restaurant sits vacant, now only a faded logo on its empty space on 9 Avenuenbsp;Southwest.

Much like Alloy, Leslie Echino’s Blink has also managed to flourish for a decade as of the month. Downtown in the heart of Stephen Avenue, Ms. Echino is busy counting bottle after bottle during stock. No easy task, as her eatery boasts one of the more robust wine offerings in thenbsp;town.

“My wine list is pushed by my travels and contains a number of my favorite winemakers from all over the world and our food has always reflected that,” Ms. Echino clarifies. “We’ve always been focused on classic technique in our kitchen, with a focus on local or organic farm-grown ingredients on our menu. That never goes out ofnbsp;fashion.”

Ms. Echino has weathered two economic storms within her 10 years in business at Blink and keeps a steady clientele, balanced by business audiences and Calgarians searching for modern food accompanied by thoughtful support. She’s now only weeks away from opening her second restaurant, Bar Annabelle, a whisky and wine bar concept, right next door. “Blink is a large operation and has lots of moving parts. I believe this new concept will gain from my past decade, for sure,” Ms. Echinonbsp;states.

Ms. Echino and Mr. Heilik agree that staying relevant in an ever-expanding food scene is certainly a feat — much more so from the present dreary economic climate. Staying the program, they say, has been essential tonbsp;achievement.

“Frankly, last year was a difficult year for us,” Mr. Heilik admits. “The downturn of 2008 did not hurt as much, but this time around, we have seen people unable to sponsor the [special events] they’d formerly. Staff Christmas parties vary from dinners to section lunches, that type of thing. … Still, we chose not to alter what we were doing. We keep our team, keep doing what we are doing and things will turn around. And theynbsp;did.”

There are not many restaurants in Alberta, with Calgary’s River Café and Teatro as notable exceptions, that have surpassed the 20 year mark when maintaining their front-of-the-packnbsp;rankings.

However, Mr. Heilik is as passionate and decided asnbsp;ever.

“If the people want it, we will keep doing it,” he says. “It would feel really amazing to strike that 20 yearnbsp;indicate.”


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Courtesy: The Globe And Mail

Culinary tours Provide a glimpse of the world through a chef’s eyes and taste buds

Each year, the paradise which is the Cayman Islands plays host to one of the Caribbean’s most popular events: The Cayman Cookout, a four-day food festival which will mark its 10th season in January. The event’s host hotel is the sprawling beachside Ritz-Carlton, Grand Cayman, and the food offerings are indulgent — from upscale scrapbooking options such as foie gras poutine and maple syrup cotton candy to whole roasted beans that leave guests to divvy up the coveted cheeks and ears. But the real luxury is access to the numerous big-name chefs in attendance, culinary royalty like Anthony Bourdain, Eric Ripert and Jose Andres, who sponsor low-key events clad in polo shirts and garnish with the generally well-heeled audience.

When I attended 2015, my favorite event was on the Ritz-Carlton’s manicured yard, listening to Bourdain walk around with a cordless mic, introducing various community food channels while telling marginally off-colour stories about the time he was filming in Romania and his hosts insisted on providing him with a prostitute. But there are a lot more intimate events, also. This season, you can pay $1,500 (U.S.) to have a wine-paired lunch with Ripert aboard a private jet or $650 for a helicopter ride, dinner and a tour of Pedro Castle (the oldest building in the Cayman Islands) with chefs Philippe Haddad and Bernard Guillas.

Not that long ago, it appears, most high-end chefs were relegated to their kitchens — sometimes popping out to greet a VIP guest or bashfully accept praise from a group of admirers. Now, lots of them seem to be headlining food festivals and luxury cruise itineraries. At five-star resorts, chefs are top tours of little Tuscan manufacturers and the back streets of Kowloon. Chefs are taking cruise ship guests on market tours in smaller vents, introducing them to local produce when searching for meals which are prepared on board, or escorting them to romantic restaurants in offbeat fishing villages. This new version ties in well with growing food tourism and the now-ubiquitous need for “authentic” travel. After all, who better to introduce you to a town or region’s local food scene than a chef?

Seamus Mullen, of New York City’s Tertulia, hosts seven-night food-focused biking excursions through Umbria and Tuscany, Italy, stopping to sample aged pecorino and analyze olive groves. “Among the things we could do as chefs is give insight into the culinary aspect of a culture,” says Mullen. “In many ways, I think of food as being the language of civilization and there is no better way to get to know a place than through its neighborhood food customs. Because chefs have as much experience cooking with a huge array of ingredients, in ways we are almost the ideal guides to decode a local culture when seen through the lens of a kitchen{}”

Additionally, it’s given hospitality suppliers another revenue stream; guests do not just pay to eat in restaurants; they also pay to hang out with the chef. “We all know that passengers are spending 25 to 30 percent of the overall travel budget on meals,” says Cece Drummond, managing director of Destinations and Adventures at Virtuoso, a luxury travel community. “And it is not just about going to a wonderful restaurant in Paris any more. People today want to sit down with locals and hear about the culture{}”

These experiences are especially luxurious when they are small-group or even one-on-one. Park Hyatt Aviara in Carlsbad, Calif., by way of instance, includes a chef who will prepare you a gourmet beachside breakfast and then take you surfing. In Mumbai, while remaining in the glamorous Oberoi, chef Prashant Penkar escorted me to Mumbai’s Lalbaug spice market, where I wandered wide-eyed throughout the shoulder-to-shoulder pedestrian traffic, eyeing sellers selling fireworks, shampoo, electronic equipment, ideal vegetables and everything in between. The atmosphere was thick with fenugreek, cinnamon, cumin, mustard seed, green cardamom and fennel seed and I spent the whole time suppressing a sneeze. Dipping in and out of the spice stalls, Penkar pointed out local favourites, demystified unknown foods and kitchen items, and indicated how to differentiate the relative quality of a enormous array of hot chilis.

Cruise ships, in particular, do an increasingly excellent job providing chefs as tour guides. In 2016, Windstar established a partnership with the James Beard Foundation for a set of culinary-themed cruises, each one hosted by a chef with experience in a specific region’s cuisine.

One upcoming cruise, the eight-day Caribbean itinerary leaving Bridgetown, Barbados, on Nov. 10 — Jewels of the Windward Islands — has been hosted by chef Keith Rhodes, a former Top Chef contestant with a specialization in fish.

“Our guests are well travelled and they have wined and dined at a number of the greatest places on the world,” states Peter Tobler, Windstar’s director of marine resort operations. “But we provide them a opportunity to really shop with the chef, to go into a local market to pick up fresh ingredients which are featured at dinner that night.”

Another line, Oceania, has introduced “Culinary Discovery” tours, which guarantee off-the-tourist-track food experiences led by Oceania chefs. Legend has it that these tours were hatched not in a corporate boardroom in Miami, but more organically among the narrow aisles of food markets across the world. Oceania’s culinary manager, chef Kathryn Kelly, would get off a boat in every port to discover the current market, suss out the best local restaurant, and try to work out who is selling excellent regional wines and beers. With time, guests began following her off the boat and she became a sort of culinary pied piper for a growing group of guests keen on local immersion.

On a recent sailing with Oceania, from Athens to Barcelona, I joined a little Culinary Discovery group headed by chef Kellie Evans, as she directed us into Livorno’s historical Mercato Centrale and nudged us to sample cheeses, dried meats and socca, a amazing chickpea crepe fried and then wedged into a soft white bun. It was an experience I could have had in my own, but it was a superbly orchestrated departure from the meals on board, which was excellent but more predictable (Italian, beef, Asian fusion) and not precisely rooted in the area’s glorious ingredients.

“It is so interesting to see the difference,” said Evans, as she escorted us through the Livorno market’s narrow aisles and pointed out markers suggesting specific roots. “In America, we know almost nothing about our food and people here want to know everything.” The same could be true, progressively, in regards to staying in the home and setting off to the world. Fortunately, there are now lots of chefs available to open our eyes.

Courtesy: The Globe And Mail