Cuisine Canada Scene

Seasoned Pork – Worth its weight in salt?

As a Home Economist and a Registered  Dietitian,  I am at times torn between loving food (and I mean ALL food – including the delicious crispy fat on a BBQ’d pork chop;  full fat Brie cheese with white crusty bread;  that yummy icing made out of sugar and lard on bakery cakes) and, well… being [...]

Horsemeat Petition

Like many chefs, Martin Kouprie, co-owner of Pangaea Restaurant in Toronto, is always looking for variety on his menus and feels limited in his choice of land animals. “Everyone does beef, lamb, even caribou,” he says. Fine-grained and tender, horsemeat was a natural choice for Kouprie, but he recently pulled it from his restaurant’s menu. [...]

Lots of ‘Co-op’erating with Eat Atlantic

It’s everywhere! “Eat Local” endeavours are touching the country from coast to coast. The ministers of agriculture and aquaculture for the Atlantic provinces just endorsed a rather interesting campaign. How about a completely vertically integrated large-scale food system as part of the equation? There’s a company that sells the agricultural inputs, even the fuel, then [...]

Horsemeat

Here’s a topic you won’t see in the food magazines — horsemeat. Chef’s love it, animals lovers balk at the idea and the Japanese want us to ship more. But this $60-million industry has virtually no regulations and generates a lot of controversy. To set the record straight, Cuisine Canada’s intrepid Dana McCauley did a [...]

CSA — Worth Expanding?

These are the practiced hands of Natasha Akiwenzie. She and her husband Andrew own and operate Akiwenzie’s Fish. Their whitefish, pulled responsibly right from Georgian Bay, makes its way to Toronto Farmers’ Markets and onto the menus of top Toronto chefs like Jamie Kennedy. They’re a small. They’re struggling. And I suspect they aren’t alone. [...]

A Canadian Food Security Report Card

In a recent speech by Dr. Harvey Anderson, Director of the Program in Food Safety, Nutrition and Regulatory Affairs at the University of Toronto, he suggested that in Canada, “We have no national nutrition policy.” Hearing speakers from around the world at the opening of University of Guelph’s Human Nutraceutical Research Unit, it was easy [...]

Sustainable Seafood

Complaining is always easier than doing anything about the situation. For years, I’ve heard about threats to our oceans, but wasn’t sure what I could do as a consumer. So, taking the path of least resistance, I stopped ordering fish in restaurants and bought salmon only on special occasions. But avoidance isn’t always the answer. [...]