Posted by Sheryl Kirby in news and media, what's cooking on May 16, 2007 at 4:14 pm
In the Globe and Mail, Chef Vikram Vij offers some info on curry and the continual fusion of Indian cooking styles. Sue Riedl has more tales from the Cordon Bleu, and Adriana Barton warns that melamine-tainted food has been fed to farmed fish. Beppi Crosariol looks at the launch of a new French wine called Yellow Jersey, which comes in a plastic bottle that can be reused as a water bottle once the wine is finished.
That clucking noise you hear coming from The Sun is actually Christine Cushing, who is apparently the new spokesperson for... Canadian chicken???
Cushing says the chicken industry is, "one of the most stringently controlled industries in Canada. From how the birds are raised, to what they're fed, from farm to table, every step is diligently scrutinized."
[...]
These laws are all strictly enforced by the Canadian Food Inspection Agency (CFIA). In each federally inspected processing plant, from which most poultry in Canada is sold, the CFIA oversees processing to ensure that the birds are safely and humanely handled.
That noise you hear now? That's me, laughing so hard I've fallen out of my chair and have given myself hiccups. Chicken - humanely raised? That's funny! She's got to be joking, right? RIGHT??? *sigh*
Also in The Sun, Rita DeMontis offers an article on something called YoPro, some kind of magical yogurt thing with lots of extra protein that will give you muscles, put hair on your chest, make you more attractive, clean your floors and remove that baked on grime... or something like that. Won't we all be happy to get back to a point where we can just let food be food? In the same article DeMontis also talks about real food, like olive oil, from a shop called Te-Ze in Sherway Gardens. Elizabeth Baird's got lots of food news, with bits on everything from Second Harvest's Toronto Taste to local restaurant openings.
At The Toronto Star they've got a lead article on a farmer who is "growing off the grid" - he uses solar power in the winter months to heat greenhouses and raise greens. Given that the energy required to heat greenhouses is one of the things most cited in the local versus imported debate, this is a huge step forward.
Susan Sampson compares all of the reusable supermarket shopping bags available (but we know you're all going to want a nifty TasteTO canvas tote to haul your groceries around in! /end shameless self-promotion).
Also in the Star, they examine the offerings available at your local construction site lunch truck, or as they call it as the townhouse development behind our apartment, "CAWFEEEEE TRUUUUUCK!!" There's also a piece on the 5-second rule, Amy Pataki discusses Bottarga (dried mullet roe), and Jennifer Bain cooks up two yummy vegetarian dishes.
Josh Rubin sips some orange peel ale, and Gordon Stimmell discusses the plan to raise Wagyu beef (aka Kobe) in Ontario and what wines will pair best.
