soupnancy

Bits & Bites November 2013

Tofu bad for you!? Good thing I never started eating it.. http://www.whydontyoutrythis.com/2013/09/10-reasons-to-avoid-soy-at-all-costs.html?m=1

Cookbooks  - a list among many for the holiday season  http://www.goodfoodrevolution.com/deans-holiday-list-cookbooks-2013/

Bugs hit Paris menus http://www.bbc.co.uk/news/magazine-24912602

Women chefs and the glass ceiling; Yes! it’s a boy’s club, yes it’s tough, and most women opt out because of that, and often because they want to have more of a social/home life, more stability and usually babies (just when they’re reaching the sous-chef/chef-de cuisine stage). Not in my case and none of that ever bothered me, yet I ended up choosing a path on the fringe doing my thing, so I don’t know how I would have made out long term in the city circus as a hardcore female chef. But that’s the thing too, I was happy to carve out my niche off the radar, outside any club and true to me – like so many women naturally do by going into pastry, catering, stylism, etc.. http://www.montrealgazette.com/news/Lesley+Chesterman+Critic+Notebook+Will+female+chefs+ever+break+through/9170642/story.html

No doubt that food writing is more abundant than ever, but there was a time when ‘ Less was more’ .. The price to pay for constant updates and photos, if that’s what people want.  I miss Gourmet, more in-depth pieces like in the Art of Eating today, more than one serious article to hope for in a local paper, a good book.. Without having to wade through all the rest. More journalists than bloggers, say. http://blogs.laweekly.com/squidink/2013/11/food_writing_newspaper_section.php

A 6min video on food The point of this video might be to make you a vegetarian, but it doesn’t need to be that way, just avoid industrial everything as much as possible and it isn’t so bad!  http://www.filmsforaction.org/watch/without_saying_a_word_this_6_minute_short_film_will_make_you_speechless/

A profile on our beloved Anicet and his bees (in French).  I wasn’t into honey until I met his family through Anne at l’Eau à la Bouche in 2000.  http://www.lapresse.ca/vivre/gourmand/cuisine/201209/18/01-4575156-miel-des-champs.php 

Guide Resto Voir’s ad campaign with ‘sexy food’ not appreciated by all. Big deal, I say. There’s lots more to worry about.. http://www2.infopresse.com/blogs/actualites/archive/2013/11/14/article-43008.aspx

Ten reasons you can’t be a pro chef even if you make good lasagne. I like it. http://blogs.sfweekly.com/foodie/2011/05/10_reasons_you_cant_be_a_profe.php?

James McGuire, a Montreal icon and treasure – as master baker and teacher, source of classic French technique and inspiration.. http://m.theglobeandmail.com/life/food-and-wine/food-trends/meet-montreals-gastronomical-secret-weapon/article15377908/

Time article on important Chefs of today, referred to as ‘the Gods of Food’ to subsequent controversy.. http://time100.time.com/2013/11/07/coming-to-you-from-a-restaurant-far-away/

Major backlash due to no women on the list, why the Boy’s Club..  Because it’s just the way it is, and it isn’t the hugest deal. Bottom line, most of the time, the women are just opting out (of the industry 5-10 yrs in and if not, afterwards from the biz and boys club that gets you on lists). The guys care more about the lists.

Gabrielle Hamilton is called to tune in after Barbara Lynch, among others..  http://www.nytimes.com/roomfordebate/2013/11/11/why-do-female-chefs-get-overlooked/women-chefs-escape-the-leash-its-time-the-master-howled?smid=tw-share

Barbara Lynch http://www.bostonmagazine.com/restaurants/blog/2013/11/11/barbara-lynch-responds-times-gods-food-feature/

Alan Richman isn’t surprised http://www.nytimes.com/roomfordebate/2013/11/11/why-do-female-chefs-get-overlooked/macho-men-in-the-kitchen-keep-women-down

Kudos for Elizabeth Baird and her contribution to Cdn food (Canadian Living +) http://themessybaker.com/2013/11/12/a-canadian-food-hero-elizabeth-baird/

You wanna be a chef? By Anthony Bourdain. Bang on. http://ruhlman.com/2010/09/so-you-wanna-be-a-chef%E2%80%94-by-bourdain-2/

A restaurant critic’s top 20 gripes I agree with all of these, although I have to say a couple are hard to solve completely on the slim profit margins typical today in restaurants in this economic climate without upping prices – say the reservation clerk, the freebies, tables that are less coveted than others.. http://www.montrealgazette.com/life/food-wine/Lesley+Chesterman+Twenty+grievances+about+restaurant/9132873/story.html

R.I.P Charlie Trotter – A chef that influenced a generation of chefs (mine), those who lead another generation in kitchens and cooking schools today.. Don’t forget that back then, we weren’t on the internet, there weren’t many big glossy books, just his – before Thomas Keller!  http://articles.chicagotribune.com/2013-11-05/news/chi-charlie-trotter-obit-20131105_1_charlie-trotter-cuisine-great-success

Remembering Marcella, who influenced more than a few chefs. One of my first cookbooks, a little stained purple paperback. I love her. http://www.nytimes.com/2013/11/10/magazine/remembering-marcella.html?hpw&rref=magazine&_r=0

Montreal spots to cure a hangover http://montreal.eater.com/archives/2013/10/31/le-lendemain-montreals-best-hangover-cures.php

Joe Beef’s manifesto 1879 – Fun snippets of Mtl history brought to light thanks to Joe Beef the restaurant (and McGill)  http://blogs.library.mcgill.ca/digitization/2013/10/30/joe-beefs-manifesto-from-1879/

Top ten food trends. Whatever.  http://www.forbes.com/pictures/ehlk45jhll/korean-flavors/

Chefs boycott the Cdn seafood industry to save seals and Anthony Bourdain starts a backlash (Thanks Tony, Dave) – completely ridiculous..  http://montreal.eater.com/archives/2013/10/28/bourdain-slams-chef-seal-hunt-pledge-canadian-seafood-boycott.php

It’s all been said, how misinformed and hypocritical this initiative is wrt the seal hunt, how small and controlled the industry is, how seals eat so much cod, how other fisherman have nothing to do with sealing.. But first and foremost, put your noses in your own back yard first and attack bigger issues like industrial chicken, feed lot beef, slave driven tomatoes and etc.. before talking about Canada, seals or even foie gras..

What is happening in France http://foodarts.com/news/features/28962/what-is-france

St-Hubert is starting to compost Yay. It might be marketing more than anything, and it will take til 2015? But if big companies like St-Hubert recycle and compost for real, it makes a big difference. http://www.newswire.ca/fr/story/1242049/les-rotisseries-st-hubert-devient-la-premiere-chaine-de-restauration-a-implanter-la-collecte-de-matieres-compostables-dans-ses-restaurants

En Route’s top ten new Cn restaurants http://enroute.aircanada.com/canadas-best-new-restaurants-2013/finalistes/

Food heists on the rise  We were bemused by the massive maple syrup theft here last year, but apparently this kind of thing happens regularly, even with perishables..  http://www.theguardian.com/lifeandstyle/wordofmouth/2013/oct/24/ten-impressive-food-heists-thefts-baked-beans

Van Houtte goes Fair Trade – it’s about time! Choose them. Maybe Starbucks and co will wake up too.. http://www.equiterre.org/actualite/equiterre-felicite-van-houtte-pour-son-virage-100-equitable

Love Barbara Lynch, Boston restaurateur/mover and shaker http://eater.com/archives/2013/10/23/eater-qa-barbara-lynch.php

Siracha, the guy behind http://qz.com/132738/the-highly-unusual-company-behind-siracha-the-worlds-coolest-hot-sauce/

Again a call to Be Afraid of Industrial Chicken www.salon.com/2013/10/19/7_horrifying_truths_about_the_chicken_you_eat_partner/

Paying to eat in silence (en français) I fully appreciate a nice meal alone, but I think most people go out to eat to commune and at at least be able to speak to their dining companion.. But I guess there can be a restaurant for every kind of person, mood and moment in NYC; it would never work in Mtl.. http://www.lapresse.ca/actualites/insolite/201310/16/01-4700414-un-restaurant-impose-le-silence-pour-mieux-apprecier.php

Top chefs discuss the business http://www.goodfood.com.au/good-food/eat-out/dishing-the-dirt-what-culinary-superstars-discuss-behind-closed-doors-20131014-2vhh5.html

Cheap meat, scarier by the minute with the US shutdown http://otherwords.org/meat-cheap-die/

Cook it raw – a grouping of chefs and producers sharing, staging events, all to explore the possibilities of cuisine  http://swallowdaily.com/2013/09/cook-it-raw-is-not-a-raw-food-thing/

‘Is true happiness possible without gluten?’ I love Jeffrey Steingarten  http://m.vogue.com/magazine/article/is-true-happiness-possible-without-gluten/

Joe Mercuri (Bronte) to open two new restaurants in Griffintown (Montreal) http://montreal.eater.com/archives/2013/10/01/breaking-details-on-joe-mercuris-return.php

Eater , now in Montreal, does a top 38 list for Montreal (and environs). Happy that La Table des Jardins Sauvages is on the list but it’s just a list like another; there are so many other great spots and chefs! http://montreal.eater.com/archives/2013/10/02/the-38-essential-montreal-restaurants-october-2013.php  

Scary ingredients/additives hiding in your fast food, nuts! http://www.realfarmacy.com/mystery-ingredients-in-fast-food/

The Tipping System in need of change -there is no doubt.  It does not make sense on so many levels, on either end - be it for the consumer (who is confused about how much to tip and is allowed to be cheap, justified or not), the waitstaff who depend on it for a living wage.. And even less so for underpaid cooks and employers honestly operating on slimmer profit margins, who would like to see the money distributed properly given the business model, team and work behind. Everyone on staff should be paid a salary based on experience and competence, included in the ticket price (like in any other business!). And tips only a bonus, divided among everyone (with ranking.) http://mobile.nytimes.com/2013/09/04/dining/leaving-a-tip-a-custom-in-need-of-changing.html

An ode to cooking (and home-ec classes!) Fun read.. http://opinionator.blogs.nytimes.com/2013/09/04/cooking-is-freedom/

The Critic’s life (at the New York Times) http://www.nytimes.com/interactive/2013/09/03/dining/2013-dining-critics-videos.html?ref=dining&smid=tw-nytdining&_r=1&

A Farmer who broke the mould.. Who followed the industrial trend but ultimately knew that ‘farming in a bag’ was not the best way, so fought for logic and sustainability, tending the land as opposed to dominating, pioneering a movement along the way. I hope his legacy continues. An Important read.. It’s because of people like him that things change, and there aren’t enough farmers like him and consumers encouraging them. http://opinionator.blogs.nytimes.com/2013/09/03/a-practical-farmer-who-showed-the-way/

Bits & Bites August 2013

The Montreal Food Truck beat: Sarah Musgrave showcases a new one every week http://www.montrealgazette.com/life/food-wine/Meals+With+Wheels+Lobster+roll+signature+dish+Lucille/8838745/story.html

Restaurant work hard on the body.. I hear what he’s saying, I can feel it and only twenty years in, yikes don’t tell me I will have to delegate one day! http://mobile.nytimes.com/2013/08/25/booming/for-a-chef-41-years-in-the-kitchen-takes-its-toll.html?partner=rss&emc=rss&smid=tw-nytimes&

Go Girls! An overview of women in professional kitchens then and now.. A different picture today, but despite the increasing number of girls in cooking school and excelling in the métier, there will always be fewer ten years in (chef material) simply because it isn’t a job conducive to raising a family.. http://foodarts.com/news/classics/20985/take-that

5  Chinese imports to avoid/ A éviter, I would say OBVIOUSLY, but the thing is they are in your supermarket, not always labelled.. Imagine buying Chinese apple juice in Quebec, but yes it can happen if you’re buying the cheap stuff. And 99% of the garlic out there is Chinese unless you’re shopping in season or plugged at the market. Tilapia, ugh.. http://www.epochtimes.fr/front/13/8/15/n3508676.htm

Plankton, a menu trend, really? I thought I was wild, but no.. http://metro.co.uk/2013/08/06/food-and-drink-news-plankton-is-the-new-hot-trend-for-foodies-3912188/?ITO=news-sitemap

Snapshots from Mile-Ex in Montreal – a budding neighbourhood it seems.. http://www.nytimes.com/slideshow/2013/08/25/travel/20130825-SURFACING-6.html

Gripes about the restaurant business from food critics/bloggers. Amusing! I agree with a lot of it.. But it’s true, why anonymous? It would have been less frank and fun, but more meaningful. http://ny.eater.com/archives/2013/08/the_airing_of_grievances_part_1.php

In Vitro meat - delving deeper, so NOT a magic solution.. How about eating less, natural meat?  http://www.motherjones.com/tom-philpott/2013/08/my-beef-lab-grown-meat

Beware of ‘industrial food’! Some foods/additives common here but banned in other countries http://topinfopost.com/2013/07/10/10-american-foods-that-are-banned-in-other-countries

What’s wrong with meat Yes, ‘grass finished’ or not might not be the end of the world, better labelling allround would help, but it’s when it’s the industrial system that is bad, that requires antibiotics and cheap feed because of the volume. And that is what is readily available, what every one knows, and these big companies have clout, render all claims meaningless with their marketing. Grain fed means nothing but grass-fed still does mean something.  Buy from a local producer and know the real deal. http://www.businessinsider.com/george-faison-on-whats-wrong-with-meat-2013-8

Wine flaws and tasters’ sensitivities  Interesting article! I have long noticed that I am more sensitive to certain notes than others, similar to Bill I think like BDT for sure, and also the spoiling fruit thing. Same with food, I am ultra sensitive to bitterness (even if enjoy bitterness like coffee, and again very much to that souring fruit/veg smell. I can detect vegetables before they are on the verge – if they have been left out, that will spoil in 6h, 12h or 24h. Which is why I hate buffets. http://www.montrealgazette.com/life/food-wine/Bill+Zacharkiw+wine+Fruit+flies+your+wine/8797943/story.html

A restaurant review of Les Jardins Sauvages in the Gazette. www.montrealgazette.com/life/Enchanting+haute+cuisine/8792914/story.html Yay!

Questions you should not ask at a farmers’ market? http://civileats.com/2013/08/08/four-questions-you-should-never-ask-at-a-farmers-market/

Ten delicious things to eat in Montreal (in French) http://www.tourisme-montreal.org/blog/fr/10-delicieuses-experiences-culinaires-a-montreal/

Rituals enhance taste mobile.nytimes.com/blogs/well/2013/08/09/rituals-make-our-food-more-flavorful/

Does Tipping make sense? http://qz.com/113597/after-i-banned-tipping-at-my-restaurant-the-service-got-better-and-we-made-more-money/   I have long thought that the current tipping system does not make sense, especially in high end restaurants where there is a whole team behind, the waiter a small but important part of the equation, plus that the server in such an establishment is ideally a professional and should be paid a salary like any other professional. It’s true that people tip according to habit, not necessarily on performance, nothing guaranteed. And if so, it’s for the ensemble.  Waiters shouldn’t have to depend on fickle clients to make a living wage, and employers shouldn’t have to let waiters make take home such a big piece of the pie when business is good. Servers’ wages should be incorporated into the price and the owner pays the employees based on competence and experience like in any other business.  It would be a big step here because employers would have to charge more upfront, clients would have to adjust, and waiters wouldn’t necessarily like it unless they are long term professionals. But it would be better for everybody, on top of the reasons stated in this article

Cool Climate Chardonnays to try.. Neat to know that there is a festival, in Ontario no less, for this type of wine, not well understood by the general public. If you say you don’t like Chardonnay but do like Chablis, like I hear so many people say, well this article is for you. Not so different myself, I tend to stay clear from New World Chardonnay unless I know it is cool climate and unoaked.  Happy to hear there are more and more options out there, and promise in Canada! http://www.montrealgazette.com/touch/story.html?id=8769406

Montreal Food trucks – stifled by ridiculous laws http://www.montrealgazette.com/life/food-wine/Josh+Freed+city+wants+food+trucks+fail+should+just+some/8743984/story.html

Patrice Demers and co. of 400 coups pass the torch with a boutique/pastry shop/school project on the horizon – very interesting! http://quebec.huffingtonpost.ca/2013/08/06/apres-les-400-coups--une-boutique-de-patisseries-pour-patrice-demers_n_3714480.html?utm_hp_ref=tw

Greek yogurt - the dark side It seems to me that you shouldn’t be allowed to commercialise something without taking care of the by-product.  I’m sure some entrepreneur will figure it out, but in the meantime, a problem.. http://modernfarmer.com/2013/05/whey-too-much-greek-yogurts-dark-side/

MSG made out to be worse than it is, as I’ve been saying for years.. Although of course, you want to be consuming it mostly in natural form rather than as a powder additive, like with fruit and sugar. Your body craves glutamate (umami) for a reason, because it needs it - like salt, fat, sugar; glutamate is the building block for protein.  http://www.shutupandeat.ca/2013/08/06/what-is-monosodium-glutamate-m-s-g/#.UgFHaawsYfx

The Science/History behind Champagne http://blogs.smithsonianmag.com/food/2013/07/the-science-of-champagne-the-bubbling-wine-created-by-accident/

Signs you work in a restaurant kitchen – too funny, quite spot on http://www.buzzfeed.com/christinebyrne/signs-you-worked-in-a-restaurant-kitchen

Lesley Chesterman reviews PF Chang - a good review of a bad restaurant it seems. It’s not like I’ve been, but this review aside, I have no desire to visit anything close to a chain restaurant when there are so many little authentic gems all over the city on my to-do list.  Business before heart, no quality or local produce on the menu, no thanks. But some people want cheap while feeling like they are fine dining, a gluten free menu even if it is industrial crap, whatever..  All kinds of restaurants for all kinds of people, but good on her for stating the difference. http://www.montrealgazette.com/life/food-wine/Lesles+Chesterman+Fine+Dining+Chang/8741839/story.html

Les Chefs! Maybe a female aspirant chef will take it.. I honestly am not into these shows, but good for them.  Ashley first, Isabelle second. http://plus.lapresse.ca/screens/475a-5734-51f68aed-b5c7-7e1fac1c606d|_0.html

Omnivore – the hip, young foodie/chef fest in Montreal, Round two Aug.17-18 http://www.omnivore.com/world-tour/montreal-2013/demos-de-cuisine

Low budget food critics and bloggers writing about a free lunch, a worrisome trend in food journalism http://swallowdaily.com/2013/07/whats-another-word-for-freeloader/

A food crisis, not so far off here.. Our gov’ts should be doing something to change farming for a more secure future because it isn’t the big ag current system that will provide www.nytimes.com/2013/07/22/opinion/our-coming-food-crisis.html

A review of Daniel in NYC – Mostly top notch if with a note that not all clients get the same experience; very well written, seems true.. And I don’t doubt it. C’mon, it’s just normal that regular and recognized clients get an extra amuse or a touch more attention (think of yourself as a chef and your mom is in the room), but the unknown customers that make up the crux of the clientele should be getting the same base experience with frills and service. I hate snobbism and VIP mentality. Don’t forget though, sometimes it’s not a house mantra, but a server’s choice or a bad night, distracting things going on behind the scenes and a B-team not able to do it all properly. http://www.nytimes.com/2013/07/24/dining/reviews/restaurant-review-daniel-on-the-upper-east-side.html

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/

Bits & Bites May - June 2013

Setting it straight with poutine Obviously the Quebec poutine (and all offshoots now common) is something independent and more recent than the original ‘poutines’. Like with tourtieres and tourtes, so many progeny and parallel stories, hard to pinpoint what’s original or authentic. But it’s nice to look back, take note and preserve old traditions while marching forward each in our own region. http://fooddaycanada.ca/featured-article/will-the-real-poutine-please-stand-up/

It’s about time people wake up to CSA’s – win-win for everyone! http://www.montrealgazette.com/business/Community+supported+agriculture+recipe+success+Quebec/8593722/story.html

Drinking while pregnant – more support for the common notion (outside the US and English Canada) that an occasional glass of wine is just fine,  even beneficial http://www.vinography.com/archives/2013/06/drinking_wine_while_pregnant_t.html

 Montreal’s official food truck list http://www.lapresse.ca/actualites/montreal/201306/19/01-4663055-cuisine-de-rue-montreal-devoile-ses-27-choix.php  And there are more that didn’t make it into the rotation, that are only allowed at special events, like Le Cheese!

Will Travel for Food has a comprehensive listing of Mtl food trucks and how to track them down: http://willtravelforfood.com/2013/06/26/montreal-street-food-and-food-trucks/

Boucherie Lawrence Good news for Montrealers! A real butcher and lunch counter with well sourced, quality meat and small producer products http://www.boucherielawrence.com/http://www.montrealgazette.com/touch/life/top-stories/Showing+beef+where+comes+from/8543980/story.html

 More precision with ‘best before dates’ on food to limit waste; Europe always ahead of us.. Although this has always baffled me; people are so afraid of their food - just buy real food and use your nose! I would be more scared of commercial mayonnaise or a McDo burger with no expiry date!  http://qz.com/94634/soon-a-bunch-of-expired-french-food-will-suddenly-be-ok-to-eat/

Spark, always a good show even when food isn’t on the menu; here there is François Chartier on pairing wine and food with his molecular approach, and another segment on eating together.  http://www.cbc.ca/spark/episodes/2013/05/31/217-data-harvesting-and-social-games-the-battle-for-cyberspace-cooking-and-science-employees-eating/#4

David Suzuki on GMOS, an authority http://www.naturalcuresnotmedicine.com/2013/05/david-suzuki-speaks-out-against.html?m=1

Cronut madness - Impossible to ignore, exciting if you’re a sweet tooth.. although it could all be more media whoop than anything  In any case, a cross between a donut and a croissant merits more than a cupcake. http://www.lapresse.ca/vivre/cuisine/en-vrac/201306/03/01-4657129-fini-le-cupcake-place-au-cronut.php?

A new Montreal food truck with real dogs: home-made sausage, creative toppings, sounds good! Chaud Dogs http://www.urbanexpressions.ca/food/story/food-truck-chaud-dogs

The lighter side of Joe Beef http://willtravelforfood.com/2013/06/03/montreal-joe-beef-restaurant/

Changing the tip system  http://thebaddeal.com/post/52063538711/are-servers-hospitality-industry-mercenaries It makes sense to revise the tipping system and how servers are paid. Most waiters make out quite fine as is, taking home a bigger piece of the pie than anyone; if the waiter is hurting, the business is much more so when it comes to those serving quality. But it is true that it is a taxing and transient job without benefits. Overall, it is illogical; why should a career waiter rely on tips, make peanuts or take home an exorbitant amount depending on what falls from the sky. In a serious restaurant there is a team behind too; the happiness of a customer does not depend on one person, and the costs need to be covered no matter what if everyone is going to stick around.  Often, for a better quality of service, the house will hire an extra cook, manager, dishwasher or busboy instead of a waiter to provide and it is the ensemble that counts.  Every restaurant is different, with sommeliers or not, fixed menu or sales, waiters that have back-up or not. Service should be included in the ticket price, waiters paid a salary according to competence/experience - like cooks, managers, maintenance and everyone else that contributes to the restaurant meal.  The business owner knows the costs behind and who deserves what. Customers would be less confused with a price that includes all.  But there is no doubt that the outright price for a meal would be more (not good for marketing) – but no different in the end unless you’re cheap.. And it doesn’t mean that customers couldn’t leave an extra tip if they were super happy, but it would be bonus. Not counted on for salary. Maybe even divided between all, including the cooks!  Waiters wouldn’t make more, but would have a guaranteed, stable paycheck like a normal person. It would be more sustainable and make more sense; overall restaurant business might have a better chance. 

New openings in Montreal soon :  I can’t keep up.. http://blogues.journaldemontreal.com/thierrydaraize/art-culinaire/ca-bouge-dans-les-restos/

On trendy restaurant news and the food blogs/sites behind - A very good article about this crazy new food/media universe. How everything foodie has gone so tabloid-cheap is true, and is why I tune in so much less than before, why I don’t feel like blogging or posting food photos anymore, like I don’t watch food tv anymore. It’s all becoming depressingly stupid, so transient and full of shit, repetitive and empty.  So little substance, everything dumbed down. Everyone thinks it’s great for chefs & restaurants; I think it sucks that restaurants have to operate in this world where media buzz matters so much.. http://observer.com/2013/05/blog-tied-how-a-hunger-for-clicks-drives-new-yorks-brutally-fickle-food-scene/

Can you eat too little salt? Yes! Salt is not bad, au contraire, necessary. But it’s not something most of us have to worry about, unless you’re sick and vomiting all the time or exercising extremely, because salt is everywhere in our North American diets. Most of us eat too much of it. But like I always said, if you cook real food yourself and avoid fast food/processed food, you don’t have to worry about salt! opinionator.blogs.nytimes.com/2013/05/28/can-you-eat-too-little-salt/

Breeding the nutrition out of our food It’s true that we’ve weeded out much of the nutrition along with ‘the weeds’ in our new industrial, super efficient, cheap food system, all for convenience and cost.  Time to rethink it. I’m not saying everyone should be foraging, but what we should be buying is cultivated greens, vegetables & meat that aren’t so different from the wild, that follow what’s natural, ie. from small, organic farms that don’t mass produce but take care of plants & animals, nutrients and soil& biodiversity www.nytimes.com/2013/05/26/opinion/sunday/breeding-the-nutrition-out-of-our-food.html? 

Boycott Mosanto – Brand names to avoid http://fracturedparadigm.com/2013/04/02/boycott-monsanto-a-simple-list-of-companies-to-avoid/

On Star Chefs There all kinds – business men with a machine, tv types with brands and hands-on chefs who are big in their communities; all fine I think but it’s too bad that the first two seem to be the current definition of the summum of chefdom. No doubt that Jean Georges, Alain Ducasse and Thomas Keller can do what they want after so much real carreer time, blood, sweat & tears – good for them, they are free of scrutiny. But there are too many phonies, and it just should not be the prototype, not to mention what culinary students are thinking is their future.   www.montrealgazette.com/life/food-wine/Lesley+Chesterman+Critic+Notebook+star+chef+defined/8430274/story.html?

Culinary tourism in and around Quebec; the Portneuf area is a little known gem http://www.montrealgazette.com/travel/Checking+Food+tourism+route+maps+Portneuf+best/8425500/story.html

Martin Juneau in McDo ads Marie Claude Lortie and co weigh in.. Bottom line, can’t blame him, he needed the money. http://blogues.lapresse.ca/lortie/2013/05/21/un-chef-et-une-pub/

Explaining Chablis, one of my favourite wines  http://www.montrealgazette.com/life/What+makes+Chablis+different/8362038/story.html

Vegan diet an inspiration and useful tool, not as a rule  Like I say, just less but better meat and lots of veg and fruit.. And I would never cut out eggs or cheese. opinionator.blogs.nytimes.com/2013/05/21/why-im-not-a-vegan/

Artisan workshops in Toronto June 21-22  An impressive roster of interesting workshops with artisans and chefs from across Canada, if you’re near Toronto.. I’m giving two on the Saturday afternoon at George Brown College on salads and wild ingredients.. http://www.acebakery.com/artisan-incubator/workshops/

Processed meats are bad Yes, but I’m not that scared of nitrite in trace amounts, more so of industrial meat plus major nitrite! Charcuterie depends on it and that is fine, but the industrial players and supermarkets are dealing with toxic meat to start with and pump it up so much that no doubt it can become toxic. Nutmeg, rosemary and basil are toxic too – it’s all about dosage. I will continue to eat bacon, but mostly that I make myself thankyou. http://dreamhealer.wordpress.com/2013/05/16/processed-meats-declared-too-dangerous-for-human-consumption

Not Montreal Bagels, but still beautiful.. A Brooklyn bagel video http://www.wimp.com/makingbagels/

Lab meat making strides I’m all for science but it seems that there are many more places to put money and energy for food solutions.. http://www.nytimes.com/2013/05/14/science/engineering-the-325000-in-vitro-burger.html?_r=1&

Dodgy food practices banned in Europe, but ok in the US; Philpott is always digging. Who knows what the deal is in Canada but not so different I bet in the linked industrial system; bottom line, avoid all big companies and know where your meat come from! http://www.motherjones.com/tom-philpott/2013/05/7-dodgy-foodag-practices-banned-europe-just-fine-here

Celebrating longevity in restaurant business – no easy feat!  Katherine’s list of Montreal restos with 25yrs under their belt (French): http://www.katerinerollet.com/restaurants/les-25-restaurants-montrealais-de-plus-de-25-ans/

So happy about food trucks on the Montreal scene, but it seems that some don’t like the fact that they won’t be serving cheap schlop..  I so don’t agree.  Fast food is everywhere, who needs more industrial cheap food that is bad for you, bad for the local economy and the environment.. I’d much rather have options on the street for quality food prepared by restaurateurs who have properly inspected and equipped kitchens, who encourage local farmers and actually cook real food.  Encouraging quality does not exclude diversity. But if it’s cheap food you’re after, go to Belle Province for a 2$ dog; providing good food does not come cheap. http://www.vice.com/en_ca/read/montreals-food-truck-plan-is-a-symbolic-fuck-you-to-poor-people-and-immigrants

Top 50 restaurants in Canada – another restaurant list for what it’s worth.. Whatever, no list is the end all, but they are kind of fun and somewhat useful as a heads up on some places to check out.. http://vacay.ca/top-50-restaurants/

San Pellegrino’s Top 50 Restaurants in the world – leaked results show the Roca bros on top, Noma in #2, EMF New York climbs to #5… for whatever it’s worth http://eater.com/archives/2013/04/29/worlds-50-best-top-five-restaurants-leaked.php

A great article by Rowan Jacobson about apples and the apple detective http://www.motherjones.com/environment/2013/04/heritage-apples-john-bunker-maine

The Main  Adam Gollner points out his favourite spots along/near Montreal’s iconic strip, St-Laurent  http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/04/montreal-boulevard-saint-laurent.html

Lesley Chesterman, the Montreal Gazette's restaurant critic shows her face Makes total sense in this era, as opposed to pretending.. And good for her for embracing the other side and taking a French job! Hopefully her loyal readers will follow and take more of an interest too! http://www.montrealgazette.com/life/food-wine/Lesley+Chesterman+unmasked+Fine+Dining+critic+anonymous/8262095/story.html

How Processed foods are wrecking taste buds .. I’ve observed the phenomenon and thought about this a lot– how people are so used to processed foods, so much salt/sugar/fat and concentrated flavours and extracts that real food can seem boring. A real berry can be disappointing if you’re used to fake tasting juice and muffins; I often feel like I should make my desserts sweeter than I would like because people are used to commercial sweets and chocolate bars.. http://health.howstuffworks.com/wellness/food-nutrition/facts/are-processed-foods-killing-our-taste-buds.htm

Michael Pollan on cooking.. Shifting his focus from the food system and agriculture, his message now is to cook.  He says it so well, always so smart and straight up and positive, I love him. If only more people would listen! http://opinionator.blogs.nytimes.com/2013/04/17/pollan-cooks/?smid=tw-bittman&seid=auto

James McGuire on the baguette – always instructive, and a reminder about good bread, not to be taken for granted..  http://www.montrealgazette.com/life/fashion-beauty/Montreal+baker+James+MacGuire+anatomy+baguette/8229257/story.html

Wild turkey experiment in Ontario positive  http://www.theobserver.ca/2013/04/11/wild-turkeys-successfully-reintroduced-in-ontario

 Montreal Food Trucks a go

English http://www.cbc.ca/news/canada/montreal/story/2013/04/09/montreal-food-truck-pilot-project.html

French http://www.lapresse.ca/actualites/regional/montreal/201304/09/01-4639133-montreal-la-bouffe-de-rue-aura-pignon-sur-rue.php

Terroir TO – the Cdn foodie event of the year, a synopsis http://www.torontolife.com/daily-dish/food-events/2013/04/09/terroir-2013-recap/

Mosanto an overview of badness - Even if you already hate them, you should hate them even more http://gmo-awareness.com/2011/05/12/monsanto-dirty-dozen/

About Russ Kremer, ‘The Pope of Pork’ and raising pigs the proper way  All Barry Estabrook’s articles are worth reading.  http://www.onearth.org/article/meet-the-farmer-selling-chipotle-antibiotic-free-pork

Where to Eat in NYC right now Things change fast, neat to check in once and a while for what it’s worth.. http://ny.eater.com/archives/2013/04/the_manhattan_heatmap_where_to_eat_right_now_1.php

Montreal Restaurants open on Sunday and/or Monday A newly discovered gem http://willtravelforfood.com/2012/04/09/restaurants-montreal-open-sunday-monday-nights/

Seaweeds, the benefits http://www.care2.com/greenliving/5-seaweeds-that-enrich-your-diet.html

Mtl Street food is coming, But..  It was looking good, but now it seems that beurocracy is taking over. Food trucks that can’t move? Why will it take until 2005 to figure it out? www.lapresse.ca/actualites/regional/montreal/201303/31/01-4636370-oui-a-la-bouffe-de-rue-a-montreal-mais.ph

A dietitian examines the Paleo diet blog.fooducate.com/2013/03/26/did-cavemen-have-it-right-my-take-on-the-paleo-diet/  This pretty much sums it up for me.

Bits and Bites Feb 2013

The Horsemeat Ikea scandal, Mark Bittman comments - right on!  Its not horse persay that is worrisome but the way alot of our food is produced and processed in the industrial system.  Better to eat a horse steak from a good source than meatballs from a furniture store! http://www.theworld.org/2013/02/horsemeat-scandal-hits-furniture-giant-ikea/

Tripes & Caviar – a creative hipster pop-up turned resto in Verdun, apparently a welcome addition to the Mtl dining scene http://www.montrealgazette.com/life/food-wine/Critic+Notebook+Tripes+Caviar/8036284/story.html

Sugar is toxic: ‘It’s the sugar, folks’ http://opinionator.blogs.nytimes.com/2013/02/27/its-the-sugar-folks/?smid=tw-bittman&seid=auto

New York Foraged Food Restos – Wow, if all it takes is lichen or pine needles on your menu to qualify as authentic, maybe I should start rethinking how to describe Les Jardins Sauvages with conservatively >100 varieties of plants & mushrooms that we sell fresh, cook on our menu and process into an array of preserves. Without lichen or pine needles. I need to find a superlative or new term for 'lots of truly local and wild, sustainably foraged food'!? http://newyork.grubstreet.com/2013/02/new-york-restaurants-foraged-food.html

Granola goes upscale
http://www.nytimes.com/2013/02/20..

Urban agriculture in Tokyo office buildings http://www.thecultureist.com/2013/02/18/urban-hydroponics-tokyo-office-buildings/

Hotel Herman and Montreal Cuisine, an article by Adam Gollner  I haven't tried this restaurant but I'm all for local and 'feminine', as in soigné, moderate portions vegetables as present as meat and fat, not that this is new for Montreal http://www.theglobeandmail.com/life/food-and-wine/food-trends/montreal-cuisine-lightens-up-but-can-we-still-get-foie-gras-poutine/article8824817/

Chefs’ dream destinations (in French)

http://www.lapresse.ca/voyage/nouvelles/201302/18/01-4622645-les-destinations-de-reve-des-chefs.php

Ten important chefs http://www.dailymail.co.uk/home/moslive/article-2011767/Marco-Pierre-White-Heston-Blumenthal-The-greatest-chefs-Raymond-Blanc.html

Bocuse d’Or Culinary Olympics: France first, Denmark  2^nd, Japan 3^rd, Canada 9^th http://www.goodfoodrevolution.com/bocuse-dor/ 

Jian Bing – a kind of N. Chinese egg-crepe ‘sandwich’ – looks good! http://www.montrealgazette.com/life/food-wine/Sandwich+Club+Jian+bing+popular+import+from+China/7953751/story.html

Food & drink inspired by Chanel#5 As I get into making cosmetics with coco butter, almond oil, lemon balm lavender cayenne and etc. I do love the idea of going back and forth between these parallel universes in terms of knowledge and inspiration.  But I like to keep them separate too, I love lavender on one side not as much on the other – citrus, coriander and anise go both ways.  http://www.tv5.org/cms/chaine-francophone/programmes/p-80-s2-z73-lg0-PAPILLES.htm?prg_id=476493&

Hottest NYC restaurants  Can hardly keep up in Montreal, forget about New York  http://ny.eater.com/archives/2013/02/eater_heat_map_3.php

Food movies for a winter night - most oldies now, loved them all http://www.montrealgazette.com/life/food-wine/restaurants/feast+foodie+movies+some+actually+make/7906995/story.html

Lefse – interesting!  Kind of like gnocchi prep but cooked like pancakes, kind of like roesti or latkes then, but not quite.  Every country and culture has a variation on so many basic things the same but different, be it flatbread, mirepoix, custard, meat stew, ketchup..  I love that!

Bits and Bites Jan 2013

3 Sweet/Pastry shops to try in Montreal  http://fr.chatelaine.com/cuisine/gastronomie-cuisine/3-patissieres-dici/

5 Places to Eat in Little Italy via mayssamaha  http://www.tourisme-montreal.org/blog/where-to-eat/5-places-to-eat-in-little-italy/

Sans gluten et le danger des faux allergies – bien dit! http://www.lapresse.ca/debats/chroniques/marie-claude-lortie/201301/25/01-4614933-le-vrai-et-surtout-le-faux-sur-le-gluten.php

Quinoa, the back story – important to think about where all your food comes from, not just meat say http://www.guardian.co.uk/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa

Tendances Culinaires selon 8 chefs de Mtl  www.casatv.ca/a-table/tendances-culinaires-2013-selon-8-chefs/

Think about it! Food waste is astronomical and nonsensical.. There have been many articles about this recently, I chose this one.  So, Yes we all have to waste less in the home and restaurant; and yes more importantly, we need to change the industrial food system, which operates askew creating lots of mal-distributed cheap food that sits in the field or ends up in the supermarket bin.  I think that comes down to forgetting about abundant cheap (and pretty) food, more about valuing food, following the seasons, staying close to home.  If you grow your own or buy local from a small producer and get what you get given what is harvested - taking big/small/oblong, you will be less inclined to waste, you put up.  With a direct link between producer and consumer, things don’t get so screwed up..  Food shouldn’t be a commodity, controlled by corporations or the stock market.. Developing countries would be better off concentrating on feeding themselves as opposed to participating in a global economy that just nails them in the end so that Westerners can have cheap food to throw out. www.guardian.co.uk/environment/2013/jan/10/half-world-food-waste

Dommage que ‘le foodie culture’ n’inspire pas plus; c’est vrai que c’est plus important de cuisiner point! simplement mais pour vrai, sans nécessairement savoir c’est quoi une mandoline ou une truffe http://www.lapresse.ca/debats/chroniques/marie-claude-lortie/201301/09/01-4609545-cuisiner-sur-terre.php

A new chapter in Montreal and ‘Canadian cuisine’ – in any case, a well written article by Adam Gollner  http://www.theglobeandmail.com/life/food-and-wine/food-trends/wheres-some-of-the-best-qubcois-food-in-montreal-you-might-be-surprised/article7044220/

To try: Gluten free gnocchi
blog.ideasinfood.com/ideas_in_food/2013/01/janauary-3-2012.html

The ten hottest restaurants ‘in the world’ now http://blog.zagat.com/2013/01/the-10-hottest-restaurants-in-world.html#.UOVXC-vcacg.twitter

Important Foodie reading – the big stuff people in the food world aren’t talking about  I love the spirit of this post, I think a lot of it rings true..  I don’t agree with some of the 20 things, but yes enough with the celebrity chefs when most of your meals are cooked by illegal immigrants; yes the food world has been hijacked by the media, clubs and charlatans; yes we need to rethink the tipping system; and yes nostalgia props up a lot of bad food.  Not sure about foie gras or if I’m willing to say all wine tastes the same, but it doesn’t need to be so complicated either, like sustainable/good food doesn’t have to be a white/upper class thing. http://firstwefeast.com/eat/20-things-everyone-thinks-about-the-food-world-but-nobody-will-say/s/29176/

Food trends for 2013  http://www.nytimes.com/2013/01/02/dining/after-crispy-pig-ears-10-trends-for-2013.html?ref=dining&_r=2&

A call for renewed resolve (and patience) to fix our food problem  http://opinionator.blogs.nytimes.com/2013/01/01/fixing-our-food-problem

The history of peanut butter http://www.newyorker.com/online/blogs/books/2012/11/a-chunky-history-of-peanut-butter.html

Les tables et quartiers Mtl  - Montreal restaurant scene alive more and more in a neighbourhood nearyou http://www.lapresse.ca/debats/chroniques/marie-claude-lortie/201301/02/01-4607906-les-tables-et-leurs-quartiers.php

Bits and Bites December 2012

Veronique Rivest – sommelière de Québec, meilleure des Amériques http://www.larvf.com/,veronique-rivest-meilleure-sommeliere-des-ameriques,10337,4267356.asp

‘Dietary Seatbelts’ perhaps necessary because policy as is only “helps big producers make as much money as they can regardless of the consequences.” to our health, environment, society.. http://opinionator.blogs.nytimes.com/2012/12/18/dietary-seat-belts/?ref=markbittman

Cookbook pics by both the French and English Mtl food book store owners http://www.montrealgazette.com/life/Cookbook+store+owners+choose+their+favourites/7584300/story.html

Maple syrup thiefs http://www.cbc.ca/news/canada/montreal/story/2012/12/18/quebec-theft-maple-syrup-court.html

My garden includes weeds.  Don’t understand why you wouldn’t want a somewhat natural landscape.. http://www.newjerseynewsroom.com/state/lawn-or-meadow-it-takes-a-jersey-judge-to-reaffirm-that-one-mans-weed-is-another-mans-wildflower

Top Montreal Restaurants for 2012 selon Lesley Chesterman http://www.montrealgazette.com/life/food-wine/Fine+Dining+Lesley+Chesterman+restaurants+2012/7702501/story.html?utm_source=dlvr.it&utm_medium=twitter

Escargot Caviar  Without having tasted it, don’t know if it’s more hype and trendy due to rarity and expense or just really good.. http://www.starchefs.com/cook/savory/product/escargot-caviar

Achats responsible http://www.recyc-quebec.gouv.qc.ca/client/fr/rubriques/liens.asp?idTypeLib=60 (move)

A Montreal ‘Best of’ list for 2012 by J.P. Tastet– restaurants and books.. http://mixeur.tv/actualite/best-of-2012

Now, Forager, a poor review of a what seems to be a potentially very interesting movie featuring wild mushrooms, promoting Slow Food http://www.eyeforfilm.co.uk/review/now-forager-2012-film-review-by-neil-mitchell

Montréal en Lumière 2013 : Feb.21st to March 3rd - Buenos Aires, Philly and Lac St-Jean http://www.montrealgazette.com/life/food-wine/Montr%C3%A9al+Lumi%C3%A8re+2013+Welcome+Buenos+Aires/7682735/story.html

Programmation: http://www.montrealenlumiere.com/gastronomie/activites-jour.aspx

France still la reference?  Or losing its bearings as the rest of the world catches up to the old France.. A case of the student surpassing the teacher or just normalization with globalization - they become more like us and us more like them.  Whether there is a steeper curve of creativity/evolution or not, not sure about better value here being something to covet, at what cost.. The truth is we should be charging more here for better (non-industrial) food grown and prepared by (better paid) farmers and cooks. http://www.france-amerique.com/articles/2012/12/05/le_declin_conteste_de_la_cuisine_francaise.html

Love this art! A tribute to cooks behind the scene - artist Quang-Ho http://recettesbonetblanc.com/lart-culinaire/

Saving oysters.. Yes please!  What I thought was one of our last yummy sustainable choices. Hope this doesn’t hit the Atlantic and my preferred east coast oysters, but that would be wishful thinking.. http://civileats.com/2012/12/03/troubled-waters-farmers-and-scientists-work-together-to-save-oysters/#more-15884

Chef plagiarism – tricky to pinpoint; everyone’s constantly influenced by everyone before them and around, the zeitgeist.. Directly copying is another story.  For sure, the new world with internet makes it even more complicated, as well as easier to copy.  I remember a time when ideas and references were less accessible - you had to work hard to tap into what others were doing, techniques weren’t spelled out, you were forced to source from within or be a product of your strict surroundings.  Regardless, I don’t understand a chef who needs to copy!  There is inspiration everywhere yes, but you have to have a lot inside - drive and ideas and everything else to make it in this métier, so by the  time you’re making menus, normally you have something real and personal going on, of course built partly on all those influences, the main ones you should be able to note, never shy to note a new one. http://eater.com/archives/2012/12/03/attributing-sources.php

Black Ivory coffee made from elephant dung – the priciest/hottest coffee now after the weasel dung one.. Whatever.  http://www.nbcnews.com/travel/itineraries/elephant-dung-coffee-exotic-brew-50-pop-1C7490082

Femmes engagées à nourrir le Québec : a new book out (more historical than cookbook) that honours all kinds of women and their work in the Que food realm, including me ?! http://www.katerinerollet.com/medias/femmes-engagees-a-nourrir-le-quebec/