Here's what's cooking around town today...
McCain goes au naturel, forgoing synthetic preservatives in favour of regular old ingredients just like Mom uses. It joins a list of companies previously known for using unpronounceable ingredients that have created new all-natural lines with real ingredients like actual butter, eggs, vanilla, cheese and meat instead of cheaper fake versions that are mostly chemical filler. [Globe and Mail]
Those of us still mourning the Stem ("Cheeseburger, cheeseburger, no Coke, Pepsi!") can take heart that BQM, the new burger joint that has taken over the space does the diner's memory proud. Steven Davey also becomes a poster boy for Lipitor with a round up of some of the city's best burgers. I'm not much of a burger fiend but I can vouch for that sirloin and marrow burger at Queen and Beaver. [NOW]
Apparently dietary balance can be achieved while eating potato chips - as long as you balance that with some fruits and veggies. [National Post]
Paramour offers a disconcerting dining experience with weird artwork and ho-hum mains but great service. [Eye]
Good Egg gets some good love in a profile on the Torontoist Books site. [Torontoist]
The sweet smell of baking bred will be gone from Liberty Village and Parkdale as Canada Bread moves out by 2013. Local residents will miss that amazing smell, but maybe not the convoy of trucks bringing in flour, sugar and corn syrup. [Toronto Star]
Farmers and restaurants need to work together to build relationships and assure a balance of supply and demand. [Cuisine Canada Scene]
