Here's what's cooking around town today...
70 litres of sap will get you a mere two of syrup, but Not Far From the Tree's We'd Tap That project wasn't about quantity - it was about teaching people that city trees can make syrup too. [Toronto Star]
The line-up has been announced for the Festival of Chefs at Cheese Boutique. [A Blog of Cheese]
More factory food contamination issues - but as long as the government keeps cutting inspectors, can we ever get out from under this problem? Maybe, since the US is demanding more inspections on meat shipped south, and we always do what they tell us to. [Globe and Mail] [National Post]
"He denies the vendors were overregulated and blames their troubles on last summer's pedestrian-zapping rainfall, city workers' strike and, in some cases, inexperience." Oh, John Filion, what's that old saying, "Denial isn't just a river in Egypt..." Y'all messed up the street food cart program by micromanaging it to death. Be a big boy and admit it... and then fix it. [Toronto Star]
Having recently eaten a rather stellar meal at Biff's, I whole heartedly agree with Eric Vellend's assessment of the place. Especially the duck. [Inside Toronto: Menumental]
In Jamaica, women play a huge role is keeping the local markets running. [Gremolata]
But are those extra years worth it if it means giving up cheesecake? Eat less, live longer. [Toronto Sun]
We often think that healthy food trends don't affect chain restaurants, but many of them are paying attention, intent on giving the customer what they want. [Cuisine Canada Blog]
There's been lots in the news lately about a ban of bluefin tuna, but is skipjack tuna (the stuff in cans) any better? There's plenty of it out there so it's not anywhere near endangered, but if you count the by-catch involved, then yeah, it's pretty bad. [Toronto Star]
Quick, convenient and always fresh... uh, define "fresh". [Cheap Eats Toronto]
You think you're so cool?... Try baking bread. [Well Preserved]
And in Food For Thought - femivores, balls, and the skull of regret. [Save Your Fork]
