soupnancy

Two great articles about the Montreal restaurant scene in retrospective, Normand Laprise of Toqué’s influence, and the newcomers shaking it up today in his footsteps – good perspective; it’s important to remember. The new generation doesn’t necessarily know how recent the new ‘normal’ is. Normand deserves all success and kudos, however I would add that he wasn’t first or alone - Anne Desjardins of l’Eau à la Bouche was a true pioneer in seeking out and encouraging local farmers and artisans, forging a Quebec cuisine inspired but independent of France and imports. It is thanks to them that Cerf de Boileau, Gaspor, Jardins Sauvages exist, that chefs have so much to choose from today..

http://foodarts.com/news/features/27053/ils-se-souviennent-in-search-of-california-he-discovered-quebec

http://foodarts.com/news/features/27226/ils-se-souviennent-a-distinct-society

Vegan Baking Tips Not that I’ll ever be taking he eggs and butter out of my desserts, but in case you want to.. http://www.onegreenplanet.org/vegan-food/a-beginners-guide-to-vegan-baking/

Inspiring read about a small organic farmer with one hectare – it is possible stay small and to do things right and be successful, even profitable, if more about quality of life than sheer profit (in French) http://m.ledevoir.com/environnement/actualites-sur-l-environnement/383235/une-carotte-a-la-fois

The McWrap, how big business works http://www.businessweek.com/printer/articles/132030-why-the-mcwrap-is-so-important-to-mcdonalds?

Le Papillon – A new Montreal wine bar by the Joe Beef team http://www.vinpapillon.com/

Food in America is too cheap, no doubt  The industrial system offers up so much in chain restaurants and supermarkets, making people think real food is expensive, that’s the problem.. blog.fooducate.com/2013/07/03/is-food-in-america-too-cheap/