soupnancy

Small production Seaweed fed Gaspesie lamb (L'agneau de Gaspésie nourri aux algues, Bergerie du Margot ) is on the menu at Detour Bistro as of April 1st, their annual spring ritual..  www.detourbistro.com

A lack of slaughterhouses impedes the the locavore movement.   It’s the same story here, since over the years, the industrialization of food meant a shift to fewer, bigger slaughterhouses, the little local guys shut out..  And now, we want them back!  But not in our backyard?! http://www.nytimes.com/2010/03/28/us/28slaughter.html

Anti foie gras animal rights activists nail the ‘wrong’ chef.. What a joke.  Why don’t they focus on factory farmed meat?  Meanwhile, other targeted chefs like David Chang are fighting back with more foie gras and complimentary foie gras appetizers.

http://newyork.grubstreet.com/2010/03/ducking_controversy_telepan_re.html

http://ny.eater.com/archives/2009/03/on_the_house_4.php

Death of young English chef stirs up talk about industry work week  http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/mar/26/death-nathan-laity-restaurants-chefs

Better industrial beef woos some chefs, while others balk, preferring smaller, artisanal operations with grass fed cattle.

http://www.nytimes.com/2010/03/24/dining/24beef.html?ref=dining

Chefs teach the academics!  To think that a couple of decades ago, there was nothing culinary respectful enough for ‘serious’ study..  How times change.

http://www.washingtonpost.com/wp-dyn/content/article/2010/03/23/AR2010032300718.html

Scary food slideshow http://www.grist.org/article/2010-03-10-12_things_you_should_never_put_in_your_mouth-slideshow

‘Locavore’ meets Feminism?  The Femivores Dilemna  http://www.nytimes.com/2010/03/14/magazine/14fob-wwln-t.html

La Cabane  Dany St-Pierre does upscale sugar shack inspired meals in the old port for maple season  http://www.lacabane.ca/

Our Maple menu starting Easter weekend  http://soupnancy.squarespace.com/maple-easter-menu/

IP (Importation Privé) night at Toque March 24^th   All kinds of interesting wine (10 plus houses present) and bouchées (cocktail dinatoire) for 95$ - sounds pretty darn good! http://www.restaurant-toque.com/fr/Evenements.php

Milk Mayonnaise http://leitesculinaria.com/32983/writings-milk-mayonnaise.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+leitesculinaria%2FPaJB+%28Leite%27s+Culinaria%29&utm_content=Yahoo!+Mail

Umami in a tube  http://www.epicurious.com/articlesguides/blogs/editor/2010/03/umami-in-a-tube.html

But doesn’t umami already come in many tubes?  Ketchup, anchovy paste, olive paste, miso..  Ok, so this is a new mix to simplify the punching up process.  While using a touch of soy or mushroom powder or worchestershire or fish sauce, a grating of Parm or a pinch of seaweed are all more recipe specific ways to umami a dish, I understand the appeal of concocting a universal magic condiment.  I myself make a ‘sauce speciale’ which is a unami rich spiced up gastric to finish my meaty preparations, sauces, soups and braises. 

A great article about eating rabbit – ‘Don’t tell the kids’  I say try to tell your kids about the chickens they are eating.  Knowing the whole story, knowing where their food comes from in general will only make them better omnivores.  Killing a chicken or a rabbit, it’s all the same thing.  I love that the NYTimes is being more in your face about food issues and eating right.  Americans are obviously way more fickle and squeamish than Quebeckers; rabbit is big here.  Although there is an urban bunny set that I do come across every spring.  http://www.nytimes.com/2010/03/03/dining/03rabbit.html

Backyard bunnies http://www.good.is/post/backyard-bunnies-are-the-new-urban-chickens/

Foodies, farmers and pet lovers voice their conflicting opinions on rabbit

http://dinersjournal.blogs.nytimes.com/2010/03/02/the-outtakes-from-the-rabbit-cover/

Molecular Gastronomy – dead or alive?  With El Bulli closing, and the Italian Govt banning certain ingredients and techniques, the speculation and opinions on the subject run higher than ever  http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/mar/04/italy-molecular-gastronomy-blumenthal-adria

Loblaws takes sustainable fish initiative, with a plan to eliminate the red list species; of course it will take until 2013 for this to be official(?).

http://www.greenpeace.org/canada/en/press/press-releases/loblaws_redlist_fish

Montreal Gazette overview of Highlights festival

http://www.montrealgazette.com/life/food-wine/index.html

http://www.montrealgazette.com/life/food-wine/Gallery+High+Lights+nouvelle+Portuguese/2641297/story.html