soupnancy

Bits and Bites

What's ahead in dining, 2012  latimesblogs.latimes.com/dailydish/2011/11/heres-whats-coming-in-2012-dining.html

Cuisine Canada Culinary Book Award Winners  http://www.lib.uoguelph.ca/resources/archival_&_special_collections/the_collections/digital_collections/culinary/cuisine_canada/winners.html

We don't want Big Harry in our food basket - do something if you care about local food, fish & environment - Govt backed petrol industry setting up in the lower St-Lawrence - we are worried about all the wild marine greens and fish from there we are so lucky to have, and the livlihoods of our people.  Learn more here, sign the petition at least.  But it will take more media attention - so crazy that no one is talking about this..  http://soupnancy.squarespace.com/blog-journalessays/2011/11/10/trouble-in-the-lower-st-lawrence.html

More info in French  http://www.coalitionsaintlaurent.ca/

Food links via Mark Bittman - on rats and Trader Joe's, lots of interesting stuff here.. http://bittman.blogs.nytimes.com/2011/11/04/faboo-food-links/

Obviously, you should just follow him.  I feel like a chump for posting so many of his links, but out of the many I read in a day, his are often the most interesting, I have to pass them along..

Local food is not elitest, it is what should be'normal' http://markbittman.com/local-food-is-not-elitist-its-american

S.A.T. food lab - there’s something happening here..  I think this new concept is great.  Food and art and community, a different sphere of culinary pursuits, bonus for Montrealers and passionate chefs who can operate outside the restaurant biz.. http://www.montrealmirror.com/wp/2011/10/27/high-art-high-food/

Odd Bits n' Bites Sunday Lunch Jennifer McLagan @ Grumman 78 in collaboration with Appetite for Books Sunday, Nov 20th 1pm; $45 for a 4 course lunch cooked by Jennifer McLagan at Grumman HQ http://grumman78.com/en/.   To Purchase Tickets, call Appetite for Books at 514-369-2002

Gold medal plates Montreal - Gildas Meneu’s round-up (in French)  http://www.gourmet-galopin.com/des-chefs-en-or/ 

Eight foods to avoid, foie gras is not on the list..  Like I’ve been saying forever with respect to battery chicken and feedlot beef, industrial food in general, farmed salmon, fair trade coffee and chocolate, and picking one’s battles when it comes to foie gras..  But here is a nice little neat slideshow – an easy list of the worst culprits; maybe this works better than words.  http://blogues.cyberpresse.ca/lortie/2011/10/19/8-aliments-a-interdire-avant-le-foie-gras/

My first (and 2nd) foie gras rant from way back when it first became fashionable to get all up in arms about foie gras..

 http://soupnancy.squarespace.com/blog-journalessays/2007/7/22/foie-gras.html

http://soupnancy.squarespace.com/blog-journalessays/2009/2/3/enough-about-foie-gras.html

Prizes thanks to Food Day Canada, for me! – a four day culinary tour of  Nova Scotia for my lobster dish, weehoo!  Thank you to The Taste of Nova Scotia! http://fooddaycanada.ca/the-taste-of-nova-scotia-lobster-award/    And I a beautiful bag from Roots came in the mail – my new portable office, all for my use of chickpeas – Thanks to Pulse Canada and their Healthy People-Healthy Healthy Planet award.  http://fooddaycanada.ca/awards/the-healthy-people-healthy-planet-award/  You see, not only is Food day Canada a great event for celebrating local food allround, apparently it pays bonus to be a participating chef!

Sara Jenkins on life a year in - she says it like it is.. Starting again every day to deliver the same quality, with passion, creativity and energy, is an overt challenge. Easy and sweet in theory, difficult in practice.  http://www.theatlantic.com/life/archive/2011/10/one-year-after-opening-porsena-its-chef-shares-a-few-lessons/246663/

Persay’s 4 star review, Sam Sifton’s last as the NYTimes critic;  I especially like the last line.  http://www.nytimes.com/2011/10/12/dining/reviews/per-se-nyc-restaurant-review.html?pagewanted=2&_r=1

A great article about Joe Beef (Dave Macmillan,  Fred Morin and Alison Cunningham) and their book, the Art of Eating – impossible to not love them and Montreal

http://www.montrealgazette.com/life/food-wine/Beef+good+life/5513791/story.html

Food pairing trees based on the aromatic components present, dabbling in science – what François Chartier does with wine pairing.  This is fascinating stuff, but you know what, all you have to do is cook and eat and drink and pay attention and all these flavour associations are instinctive.  This tree did not show me anything I did not know.  François Chartier has though with the odd chemical link that makes you try something you would never have thought of – rosemary with Alsace wine?

http://www.foodpairing.com/en/the-science-behind/

Forget about Wall Street, or even protesting – there are better investments http://www.grist.org/article/2011-09-30-as-the-99-percenters-gather-1-percent-could-make-a-difference

 Michelin Stars NYC http://ny.eater.com/archives/2011/10/michelin_guide_unleashed_three_stars_for_eleven_madison_park_brooklyn_fare.php