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.

A film about Michel Bras and son restaurant, haute cuisine in France http://www.cinemaguild.com/stepuptotheplate/

And a film about hunger in the U.S.A., A Place at the table  http://www.culinate.com/articles/sift/a_place_at_the_table

Montreal chefs with Lesley Chesterman discuss currant restaurant issues http://www.montrealgazette.com/life/food-wine/Restaurant+unrest+Lesley+Chesterman+takes+look+changes/8167182/story.html

Quebecoise Veronique Rivest wins second place in world wide sommelier competition  http://communiques.gouv.qc.ca/gouvqc/communiques/GPQF/Mars2013/29/c9479.html

On the corn system, the omni-present monoculture that rules the world and affects us all – it’s important to be aware how out of whack, unsustainable and expensive it is, how it needs be revamped through policy and consumer demand http://ensia.com/voices/its-time-to-rethink-americas-corn-system/?viewAll=1

More evidence that antibiotics in animals are transferred to humans http://www.nytimes.com/2013/03/28/us/study-shows-bacteria-moves-from-animals-to-humans.html

"Respect nature by leaving it alone?" No, "we learn respect through the great responsibility of using" via Dylan a KnowWildFood http://j.mp/YdgLbb   and living in sync. Similarly, I woke up to nature and all kinds of life cycles when I moved to the country only cooking local & wild. My early blog posts circa 2006 resonate with this.  And its still, a constant marvel..

Alice Waters on rebuilding Chez Panisse post fire – looks like a happy ending http://eater.com/archives/2013/03/27/alice-waters-on-the-silver-linings-of-rebuilding-after-the-chez-panisse-fire.php

Behind the junk/processed food industry – a team of marketing people and scientists working to addict the consumer.. Don’t know about Lunchables, but the same type of thing has been going on here.  Nothing new, but a good read, and reminder of how our society’s eating habits have slowly gotten AFU..  http://www.nytimes.com/2013/02/24/magazine/the-extraordinary-science-of-junk-food.html?

Most people don’t need to be afraid of gluten, but by all means avoid cake and cookies (refined flours, sugar and bad fat) and cut down on bread, pasta with respect to fruit, veg and good protein/fat http://www.scientificamerican.com/article.cfm?id=most-people-shouldnt-eat-gluten-free

Food poisoning at Noma – yes, it can happen at the best restaurants even those who are more careful about quality than anyone and have preventative systems in place - a restaurateur’s worst nightmare. Happens everyday all the time and you don’t hear about it; in this case, it made a spectacular headline although it was hardly scandalous. I sympathize. http://world.time.com/2013/03/10/when-the-worlds-top-restaurant-serves-up-a-bug/

Cracking down on sodas with size – why it’s a good idea  I say let people have their cake and soda too, but it’s ok that bad things are underlined as such, frowned upon and so heavily taxed like cigarettes http://www.foodpolitics.com/2013/03/daily-news-op-ed-bloombergs-soda-ban-should-be-only-the-beginning/

Food writing to tuck into – such a great list  I’ve read many/most of these, all good reading. This is my favourite kind of book no doubt; I rarely pick up a cookbook these days, more often a fiction novel or something on medicinal plants. But nothing beats good food writing. Top notch is old school MFK Fisher, James Beard, Jacques Pepin or Ruth Reichl and Jeffrey Steingarden.  Michael Ruhlman’s books were good too for a certain time, ‘the soul of a chef and etc’..  I also enjoyed The Perfectionist, and from the more recent batch:  Heat, Frank Bruni’s Born Round,  Blood, bones and butter, and Marcus Samuelson’s bio. Then there is all the fabulous foodwriting more focused on issues and food stories than egos – by Michael Pollan, Singer, Taras Grescoe, Rowan Jacobson, Sarah Elton.. That merits another list. http://www.abebooks.com/books/features/food-memoirs.shtml?cm_mmc=nl-_-nl-_-C130113-h00-memoirAM-131214TG-_-01cta&abersp=1

Thursday wine tastings at Toque 65$ for a series of bouchées with wines from a visiting producer http://www.restaurant-toque.com/fr/Evenements.php

NYC hot new restaurants - Not that there isn’t enough to check out in Mtl

http://ny.eater.com/archives/2013/03/the_manhattan_heatmap_where_to_eat_right_now.php

Then there’s Carbone, the Torissi team’s new ritzier spot http://ny.eater.com/archives/2013/03/carbone_the_torrisi_teams_ritzy_new_italian_restaurant.php

And the Brooklyn scene http://ny.eater.com/archives/2013/03/the_brooklyn_heatmap_where_to_eat_right_now_3.php

A fine-dining comeback, Ruth Reichl predicts

http://www.latimes.com/features/food/dailydish/la-dd-fine-dining-comeback-20130306,0,1346327.story

Blackstrap BBQ – a must try smokehouse in Verdun with brisket, chicken & ribs, all the classic sides with a twist http://voir.ca/voir-la-vie/gastronomie/restos/2013/02/21/blackstrap-bbq/

Bilan resumé de Montreal en Lumière 2013 avec Katherine Lune http://www.katerinerollet.com/en-vedette/bilan-et-resume-de-la-14-edition-de-montreal-en-lumiere/

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!

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/

Beloved Bubbles - A list to work through over the holiday season, ha..   www.montrealgazette.com/life/2012+bubbly+guidefor+those+special+moments/7621387/story.html

Munchies - Dave McMillan hits a few of his favourite Mtl spots, fun little video, love that Honey Martins is on the agenda http://www.vice.com/en_ca/munchies/munchies-joe-beef

About refrigeration and how it has changed our food http://www.cabinetmagazine.org/issues/47/twilley.php

Cookbook picks for 2012 (Rulman)  http://ruhlman.com/2012/11/cookbook-picks-for-2012/

Foodie activity in Ahuntsic to accompany the fab St-Urbain..
http://www.katerinerollet.com/restaurants/resume-des-tuyaux-bouffe-de-la-rue-fleury-ouest/

Pastaga Canadian Monday events starting Dec. 3^rd with Marc Lépine (Atelier, Ottawa) as guest chef http://willtravelforfood.com/category/montreal-restaurants-events/restaurant-reviews-montreal/

Industrial meat and feedlots bad, we know.. What it does to the workers, communities, the environment, but still people keep buying the shit because it’s cheap.  Which means we will keep reading more dumb articles like this in hopes that they will make the smallest difference.  Eat/Buy less meat all-round, yes!  But a smaller quantity of better meat is another thing entirely. I wish they would all stop equating industrial meat with real meat raised from small producers who take care, mixing the issues.. http://www.newint.org/blog/2012/11/20/factory-farms-are-new-sweatshops/

« La vie ne peut devenir la propriété d’entreprises » Vandana Shiva est physicienne et docteur en philosophie. Pour lutter contre la privatisation des semences agricoles, pour la liberté et la dignité des paysans elle a fondée l’association Navdanya. So crazy that it takes a fight to share seeds and grow vegetables, to control what we eat..  http://kaizen-magazine.com/vandana-shiva/ (in French)

Slow Food - what it’s really about, and how it is and can make a difference.  Inspiring, and empowering whether you’re starting to care about your food and the global system, or you’re a desperate, disillusioned diehard like me. This gives me hope and makes me want to do more, all over again.. Please read. http://www.thehindu.com/arts/magazine/eat-pray-love/article4076820.ece

Interview with Ruch Reichl about her food writing heros..  I always love what she has to say, striking chords without fail, usually learn something new too.. http://www.salon.com/2012/11/19/weve_become_a_food_culture/

Pork this way just does not make sense; major overhaul in order.  I want to support local producers but they are all industrial and care more about big buyers or export, which is why I rarely have pork on my menu.  When I do, it is Gaspor.  Or at least Porc Meilleur, for our cooked products or charcturie.. http://affaires.lapresse.ca/economie/quebec/201211/15/01-4594007-la-production-porcine-est-en-crise.php

Raymond Blanc forced to take liver off his menu..  Apparently, there are overzealous and misguided food inspectors across the pond too!  All to make people more afraid of food, and the wrong food to boot..  I'd rather take my chances with pink 'real' meat from a respectable restaurant than with the ubiquitous sterile, industrial pseudo food the inspectors don't mind that is slowly making everyone sick. http://www.guardian.co.uk/lifeandstyle/2012/nov/13/raymond-blanc-lambs-liver-food-poisoning

Guy Fieri’s takedown review – what happens when you’re all over the place and opening restaurants - like all it takes is a name, tatoos and some lingo www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html

Darren Bergeron takes the Gold Medal plates for Québec, Canada finals in February. http://www.montrealgazette.com/life/food-wine/Eight+Montreal+chefs+battle+Gold+Medal+Plates/7541584/story.html

The Fruit Hunters – in theatres November 23rd newyork.grubstreet.com/2012/11/the-fruit-hunters-trailer-bill-pullman.html

Wine for Mushrooms  It seems like this writer has truffle in mind, but most wild mushrooms have enough character to match these wines, especially if served with meat.  I cook a lot of wild mushrooms however and find that with my style of cooking, a softer red usually works best, ie. not too astringent, medium bodied, with fruit to complement the earthiness..  http://www.theglobeandmail.com/life/food-and-wine/wine/10-red-wines-that-are-magic-with-mushrooms/article5039832/

Fondue and tabletop communal cooking trending??  Not against the return of fondue (not that it ever left the home in Que), and check out Heston’s recipe – to me it seems spot on, including the pickles as an accompaniment.. http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/nov/09/double-dip-return-of-the-fondue

Silk soymilk – another food monopoly; consolidation like in the dairy, beef and poultry industries not good for farmers, food quality or the environment..  Nor for anyone except these big companies! http://grist.org/food/smooth-as-silk-how-big-brands-milk-small-farmers-for-all-theyre-worth/

Taste Canada Food Writing Award Winners for 2012

http://tastecanada.org/awards/2012-winners/

Stuffing, Dressing whatever, we love it, a worthy side dish.  Personally, I’m into the classic thing with bread and celery and sage, can’t help it.  After so many years of doing everything else.. http://www.nytimes.com/2012/11/07/dining/stuffing-deserves-more-days-on-the-table.html

SAT Food Lab turns one, looking back and ahead..  No doubt, a definite Montreal destination, so fresh and innovative and real, ashamed I haven’t been yet..  I feel for this project in any case, in that I know what its like to put elaborate menus out of a rustic/low budget kitchen with big spirit following a theme in flux..  http://www.endlessbanquet.blogspot.ca/2012/11/babys-turning-one.html?m=1

Le meilleur bio et hommage à Normand Laprise parmi autant depuis son lancement de livre http://www.lapresse.ca/vivre/cuisine/201211/02/01-4589615-normand-laprise-le-grand-artisan.php

Sugar everywhere, beware.  Added sugar is big business, no wonder the ‘innocuous’ hidden villain took over while everyone was worried about fat..  But really, like with everything, if you eat and cook real food, you don’t need to worry about adding a little sugar, or even better, honey or maple syrup here and there.. http://www.foodpolitics.com/2012/11/mother-jones-how-the-industry-minimized-and-minimizes-the-health-effects-of-sugars/

Normand Laprise, personnalité de la semaine, chef de l’année – on parle de son livre, sa vision, son parcours..  http://www.lapresse.ca/actualites/regional/personnalites-la-presse/201210/29/01-4588080-normand-laprise.php

About wine and context: Bill, the non-snob of a somellier has another real life tidbit to share http://www.montrealgazette.com/life/food-wine/Bill+Zacharkiw+Context+counts+when+tasting/7456896/story.html

Good reasons to buy local AND fair-trade  They go hand in hand when you live in a Nordic country and care about quality, sustainability and community, and like an occasional imported treat.  Buy local what can be had locally and favour that.  But coffee, tea, bananas and etc. don’t grow here, and some countries can make a living off of it with fair trade. Why not nourish a global economy that makes sense alongside the local.  Fair-trade is necessary when it comes to dealing far from the source, especially in underdeveloped countries where the laws are sketchy and exploitation is common. http://www.visualnews.com/2011/10/12/going-local-vs-fair-trade-what-food-buy-is-better/

Grant Achatz’s note to self  ://www.cbsnews.com/video/watch/?id=50133217n

Avoiding wheat is not necessarily the solution to better health, unless you have celiac disease  http://www.wellnessletter.com/ucberkeley/feature/wheatophobia-will-avoiding-wheat-really-improve-your-health/#

Marc Vetri shares advice to young cooks – bang on! http://www.huffingtonpost.com/marc-vetri/advice-young-chefs_b_1939356.html

Cooks Illustrated, Christopher Kimball ‘Cooking isn’t creative and it isn’t easy..’ He should be revered for focusing on the basics - a great mag for beginners, or anyone wanting to get to the bottom of a recipe.  I bought it all the time as a young cook.

http://www.nytimes.com/2012/10/14/magazine/cooks-illustrateds-christopher-kimball.html?ref=magazine&_r=0

Foods to think twice about..  Most of these are givens for anyone connected to their food supply; I’m only reluctant to discourage Que apples for some ‘organic’ import. Again, it’s about choosing your producer (or supplier that isn’t more than a degree of separation away), the one who takes care with his mix of varieties and extra work to minimize inputs..  http://www.rodale.com/7-foods-you-should-never-eat?

Toqué’s book comes out Oct. 24^th  http://vimeo.com/43546384

And after the roohaha, a ‘make peace’ explanation on why best lists are problematic… http://www.theglobeandmail.com/life/food-and-wine/food-trends/why-best-restaurant-lists-are-necessary---but-silly/article4583208/

With that in mind..  Michelin Guide New York 2012 stars are out.  http://ny.eater.com/archives/2012/10/michelin_guide.php

Just leave your gnudi to sit in flour for a couple of days – voila seamless ravioli!  Kitchen progress is funny stuff.  blog.ideasinfood.com/ideas_in_food/2012/09/buried-in-sand.html

A cattle farmer’s story http://www.ajc.com/news/news/the-upstart-cattleman/nSHHK/

‘C'est sûr qu'on peut produire plus et mieux’ avec nos terres agricoles au Québec – c’est le temps que le MAPAQ s’implique aux enjeux importants.. Oui pour la diversité! http://www.lapresse.ca/actualites/201209/16/01-4574478-crise-alimentaire-imminente.php

Dans la rue taco party, the 9^th annual ‘’De la rue aux étoiles’’ benefit event will be held on September 27^th at the Montreal Science Centre where participating restaurants will make their fancy version of a taco. Tickets $125 ($100 receipt) 514.526.5222

Small farmers so essential to a healthy food system http://independentsciencenews.org/environment/america-becoming-a-land-without-farmers/print/

Eating meat/Food issues: stuff to chew on, many good links (French) http://www.mangersantebio.org/5707/alimentation-ethique-les-consequences-environnementales-dune-diete-carnee

Organic food isn’t necessarily proven more nutritious, (but it surely is when truly ‘organic’) and anyway, that isn’t even the point..  http://m.theatlantic.com/health/archive/2012/09/organic-food-isnt-more-nutritious-but-thats-not-the-point/261929/

More on that (yes, organic is better) http://www.ewg.org/agmag/2012/09/re-doubling-my-commitment-to-organic-food/

Reasons to buy organic -‘No pesticides and no antibiotics’ is good enough for me. I’ll let the science catch up on other health benefits.’ blog.ucsusa.org/reasons-to-buy-organic-let-us-count-the-ways/

Via Bittman, great list of links with more on the organic food (non)debate, food workers being underpaid, McDo’s first veg resto.. http://bittman.blogs.nytimes.com/2012/09/13/overdue-links/

Michael Stadlander at 400 coups in Mtl on the way to Cdn Chefs congress

http://www.montrealgazette.com/life/food-wine/Stadtlander+love+affair+with+land+food/7207827/story.html

Mtl Slowfood Conference Sept 22^nd  http://www.slowfoodmontreal.com/congres-mtl-2012/?utm_source=Slow+Food+Montreal&utm_campaign=c90a1ab149-Congres_2012&utm_medium=email 

Trees for inspiration and good living, not to be chopped down

http://www.nowtoronto.com/mobile/story.cfm?c=188387

Pesticides in Wine – maybe something to worry about, not the sulfites..  Good read! http://www.montrealgazette.com/life/food-wine/zesty+little+vintage+with+just+hint+pesticide/7207820/story.html

Montreal Food truck scene first Friday of the month at the Parc Olympique

http://www.facebook.com/photo.php?fbid=10151232154330522&set=o.142738069105086&type=1&theater

Charlie Trotter - About his restaurant closing, his legacy, all the ex employees miffed or humble and reverent..  

http://touch.chicagotribune.com/#section/-1/article/p2p-71981616/

Montreal Restaurant openings summer 2012 http://www.katerinerollet.com/restaurants/les-nouveaux-restaurantscafes-montrealais-de-lete-2012/

Canadian Chef’s Congress in Nova Scotia September  17-18^th http://thechronicleherald.ca/artslife/129118-chefs-show-off-their-talents

Martin Picard’s sugar shack (Pied de Cochon) open for apple season

http://quebec.huffingtonpost.ca/2012/08/23/la-cabane-aux-pommes-martin-picard_n_1825324.html

Antibiotics and Obesity - One more reason to be worried about prevalent food system blog.fooducate.com/2012/08/25/the-obesity-antibiotics-connection/

An old cartoon about healthy eating – simplistic and dated maybe, but not so far off the mark I don’t think – especially if all was produced naturally like back then..  Imagine the only carbohydrate worries being an excess of beans and corn! http://www.youtube.com/watch?v=58eFNxlLr5s

Celebrate the farmer – yes!  opinionator.blogs.nytimes.com/2012/08/21/celebrate-the-farmer/

Tapas gone wrong.  Small plates can be fun, but..  It’s true that sometimes, they don’t hit the spot, and sometimes sharing a bunch of plates not meant for sharing is messy and unsatisfying.  dinersjournal.blogs.nytimes.com/2012/08/21/the-big-problem-with-small-plates/

Le Murphy - Ian Perrault revamps La Moulerie in Outremont www.gourmet-galopin.com/le-murphy/

Some essential Julia Child: quotes, perspective, books etc. Always interesting and inspiring, I don't tire of this kind of nostalgia. http://www.oregonlive.com/foodday/index.ssf/2012/08/small_bites_the_julia_child_ed.html

An inspiring interview – follow through and read it or just the intro..  It’s true that teaching kids/people how to feed themselves/about the food system and how things grow is as, or more important than calculus!  http://www.culinate.com/newsletter/newsletter_2012/N20120822?noedit=true

Stop trying to control your oven, get to know it!  Love this, because a key in becoming a seasoned cook is judging temperature and mastering your stove.  The latest high tech models and 'smart' ovens supposedly make this unnecessary but being a dinosaur, I wouldn't trust one if I could afford it. http://mobile.slate.com/articles/life/food/2012/08/bake_at_350_degrees_oven_temperature_is_uncontrollable_and_we_should_stop_trying_to_micromanage_it_.html

Chef Michael Stadtländer at Les 400 coups pre Canadian Chefs Congress - Le projet autobus par The Northern Light à Montréal le 11 Sept. Menu quatre services 60$ par personne, accord vins 30$.. About the tour : http://blogs.ottawacitizen.com/2012/08/08/famed-chef-michael-stadtlander-coming-to-cook-at-fraser-cafe/

Putting up summer’s bounty another way – an ancient idea, shrubs - somewhere between a syrup and a drinking vinegar based on fruit & herbs, wherever you want to take it.. http://www.culinate.com/articles/features/shrub_love

Omnivore food fest in Montreal Aug.17-20 http://www.montrealgazette.com/life/Omnivore+food+festival+goes+global+with+stop+Montreal+this+weekend/7089180/story.html

Books I want to read!  Some interesting looking picks if you’re into food writing and sustainable food..  http://grist.org/food/cant-miss-summer-reading-for-sustainable-food-fans/

Dans le Noir NYC - Pretty amusing replay of a dinner in the dark.. Makes me wonder, is O’Noir Mtl still in operation?  I was never that curious about eating in the dark.  http://ny.eater.com/archives/2012/08/dans_le_noir_3.php

Latest MTL guide according to Dave & Fred (Joe Beef) http://www.gq.com/food-travel/restaurants-and-bars/201208/chefs-frederic-morin-and-david-mcmillan-montreal-guide-short-order

A thoughtful piece on cooking and beans  http://www.culinate.com/mix/dinner_guest/full_of_beans

Montreal’s blossoming food truck scene (only during festival season for now..) http://www.montrealgazette.com/life/growing+street+food+scene+city+mobile+dining+scene+shifting+into+overdriveas+number+roadside+trailers/6993567/story.html

Eleven Madison Park takes a new turn and twist  Despite peak popularity in foodiedom, they are changing the format, taking it more high end and theatrical, to mixed reviews.  I don’t generally get into reading comments from who knows who, but in this case, yes.  It just goes to show how different everyone is.. There is room for all kinds of restaurants if they are true and well done, especially in NYC.  www.nytimes.com/2012/07/28/dining/eleven-madison-park-is-changing-things-up.html

How to picnic at the Olympic games..  I sympathize and totally dig the creative thinking here, finding myself doing the same anytime I stray from home and want to eat&drink well in face of regulations and constraints, be it at the Olympic games, at a convention or camping.. Hence the olive oil in my purse.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/jul/27/olympic-park-picnic-olympic-games

On milk and why we drink the milk we do  http://www.slate.com/articles/life/food/2012/07/why_don_t_we_drink_other_animals_milk_the_dairy_of_camels_buffalo_pigs_sheep_and_goats_.html

On the CA foie gras ban, a thoughtful article  But still, perspective is needed.  As I have often said before, this should be a non-issue in the big picture..  Given that it is a specialty item that few people eat a few times a year on tradition amidst the loads of feedlot beef, industrial chicken, eggs, and sketchy foodstuffs  that most people consume daily without a thought. http://m.theatlantic.com/national/archive/2012/07/has-californias-foie-gras-ban-gone-too-far/259809/

Some questioning and backlash is necessary in this era of throwing food facts around, be it in championing some new berry or dissing dairy and gluten – all on heresay and marketing, without sufficient evidence or research.. No matter how much  I respect Mark Bittman, he’s bent.. http://www.huffingtonpost.com/culture-magazine/mark-bittmans-milk_b_1671505.html?utm_hp_ref=food

Marion Cunningham and Alice Waters, a conversation – fun reading if you know and respect these two new-world food icons.. RIP Marion.   www.sfgate.com/bayarea/article/A-Cooking-Kinship-Marion-Cunningham-and-Alice-2915480.php

Winneburger (Nouveau Palais) joins the controlled but burgeonning Montreal food truck scene, no doubt worth checking out!  http://www.facebook.com/events/382759751779082/

We need dirt and the bio-diversity of micro-organisms that go along with it – more reason to embrace gardening and farm-fresh food!  http://www.nytimes.com/2012/06/21/opinion/lets-add-a-little-dirt-to-our-diet.html

Ten essential cookbooks - happy to see the new generation embracing the classics! http://www.food52.com/blog/3777_first_kitchen_your_10_essential_cookbooks_and_why_they_still_matter

Special diets make it a challenge to entertain Yes, it’s quite annoying that so many people seem bent on taking the fun out of eating.  When I’m convinced that simply avoiding industrial junk and favoring ‘real’ food and cooking is all most people need to not have to worry about the details..  http://mobile.nytimes.com/2012/07/01/fashion/rsvp-ps-no-gluten-fat-or-soy-please.xml

Umami, the fifth taste we all know and love; if you need it explained or not, good piece to read http://www.artofeating.com/umami.htm

Sustainable fish& seafood – Taras Gresco (author of Bottomfeeder, a must read btw, more relevant than ever) simply reminds readers of the main points to consider when serving up fish & seafood for your summer feasts.  www.theglobeandmail.com/life/food-and-wine/food-trends/a-canada-day-seafood-feast-from-the-bounty-of-our-own-national-waters/article4377902/

Super bugs from an (industrial) farm to you..  Cheap meat is just bad, people have to stop buying the stuff.  Wish we didn’t need simplistic/silly info-graphs like this, but anything to get the message across I guess.. Because all the published articles, books, documentaries, activists and chefs haven’t had much of an impact. www.foodandtechconnect.com/site/2012/06/29/infographic-of-the-week-superbugs-from-farm-to-you/
 

Fruit and Veg; If you’re worried about pesticide residues, these are the ones to buy organic.. http://www.ewg.org/foodnews/list/

Some bizarre menus out there - young chef owners trying to be cool no doubt.. http://ny.eater.com/archives/2012/06/9_weird_menus_floating_around_nyc.php

A call for a quality local food truck scene from Normand Laprise`; No doubt, it’s coming..  http://blogues.lapresse.ca/avenirmtl/2012/06/18/normand-laprise-%C2%ABosons-la-cuisine-de-rue-autrement-%C2%BB/

36 hrs in Montreal - a NYTimes article with a different take: variety and bargains on the food front and art, shopping, bars.. http://travel.nytimes.com/2012/06/17/travel/36-hours-in-montreal.html

Do’s and Don’ts in the food writing business from a sassy food writer shamelessly promoting her new book.. http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/06/ten-things-you-should-know-abo.html

Montreal Restaurant lists – here’s another one among many, not the most up to date, but certainly more so than my own, pretty basic, comprehensive.. http://pierre-bellerose.tourisme-montreal.org/2012/06/mes-30-restaurants-preferes-de-montreal-version-2012/

Acheter Local – tellement de bonnes raisons pour, mais ce n’est pas encore toujours une priorité pour les Québécois qui sont conditionné de regarder le prix avant la qualité, l’environnent etc.. http://blogues.journaldemontreal.com/benoitgirouard/actualites/lachat-localquossa-donne/#.T9X26O9X9sc.facebook

Previews from the new Maison Boulud in the Ritz  http://www.katerinerollet.com/restaurants/maison-boulud-et-ses-artichauts-croustillants-aioli-au-nipitella/

On playing with other cultures’ food in modern cuisine - an interesting, thought provoking dialogue between two ‘chinamen’ on a trend that isn’t going away in this global reality http://www.gilttaste.com/stories/5367-is-it-fair-for-chefs-to-cook-other-cultures-foods

Plus de ‘food-trucks’ à Montréal ici et là – vive l’été!  http://voir.ca/voir-la-vie/gastronomie/2012/06/07/vive-lete-nourrir-la-rue/

Clio, Bravo  15 yrs in the restaurant business on the high end, or on any end for that matter, is worthy of reconnaissance..  True to memory, this is a menu to make one dizzy, but no doubt delivers..

http://blog.ideasinfood.com/ideas_in_food/2012/06/clio-15-years-in-the-making.html

Transition to sustainable agriculture key to global food security, UN

(via Mindful Table):  http://www.commondreams.org/headline/2012/05/30-0#.T8bIESGVNac.facebook

The future of food  Depressing.  Maybe I'm a romantic, but the further we stray from 'real food', the sadder our sort.  http://www2.macleans.ca/2012/04/20/tomorrows-food/

My François des Bois wins the Renaud Cyr, at the culinary chef/producer Oscars of Quebec; for being a pioneer - after a lifetime of picking and 25 years of eking out a living in the market of wild greens and mushrooms, introducing them to chefs and the general public, he certainly deserves the recognition.. http://www.hrimag.com/spip.php?article6631

A film with Charest Champlain of Bistro à Champlain, Quebec’s larger than life wine aficionado film Champlain

A food truck scene in Montreal this summer – a start!

http://www.lapresse.ca/vivre/cuisine/restaurants/201205/04/01-4522129-la-restauration-mobile-demenage.php

Top 100 world restaurant list shuns Montreal/Canada, who cares

http://www.montrealgazette.com/life/groan+another+restaurants+list/6570519/story.html

Six essays on the Ethics of Eating Meat – Very interesting, very important!  http://www.nytimes.com/interactive/2012/04/20/magazine/ethics-eating-meat.html

Dandelion tea to fight cancer http://www.cbc.ca/news/canada/windsor/story/2012/04/20/wdr-dandelion-tea-research-grant.html

Revolution culinaire à Terre Neuve http://fr.canoe.ca/artdevivre/cuisine/article1/2011/09/16/18695356-24h.html

Veganism is not/ should not be an easy choice http://www.nytimes.com/roomfordebate/2012/04/17/is-veganism-good-for-everyone/a-choice-with-definite-risks

Big Ag farming does not work – nature rules; when will we learn that we have to work with nature and not against it..  Smallish, diversified, organic farms (and wild) is the only way to go.. http://e360.yale.edu/feature/the_folly_of_big_agriculture_why_nature_always_wins/2514/

Pink Slime – not a bad idea when dealing in industrial meat & derived products, but really we shouldn’t need/want this.  http://opinionator.blogs.nytimes.com/2012/04/03/the-pink-menace/?ref=opinion

Worried about all the plastic wrap in the modern kitchen? www.chow.com/food-news/107898/cooking-sous-vide-in-plasticis-it-safe/  Certainly worse for the environment than for us.

The Wonderbag – an eco slow-cooker and lifesaver in the developing world, cool http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/mar/09/can-slow-cooking-change-lives

No more stars for LA Times restaurant reviews – makes sense http://latimesblogs.latimes.com/dailydish/2012/03/stars-are-out-at-least-for-restaurant-reviews.html

 La Cabane Mtl is open in Old Montreal with Chef Martin Juneau – the reinvented sugar shack en ville! (in French) http://www.lacabane.ca/  Nice menu: http://www.lacabane.ca/menu.html

Interview with Anne Sophie Pic – top French chef  http://www.lepoint.fr/gastronomie/anne-sophie-pic-les-hommes-sont-meilleurs-avec-des-femmes-en-cuisine-08-03-2012-1439176_82.php 

Favourite quotes from the article:

Vous avez donc beaucoup douté au début ?  Bien sûr ! Ça m'a empêchée d'avancer. J'étais inquiète à l'idée de pouvoir commettre des erreurs. J'avais peur de ne pas être digne de l'héritage laissé par mon grand-père et mon père. Ça m'a inhibée pendant longtemps. C'est comme si j'avais l'impression de ne rien connaître. Ce qui a été une faiblesse est désormais devenu une force. La cuisine est une question de maturité. Elle évolue sans cesse. Il faut être en éveil en permanence, se remettre en permanence en question.

Vous essayez de féminiser votre brigade ?  Les hommes sont meilleurs avec des femmes en cuisine. Ils font plus attention à ce qu'ils disent. La complémentarité est vraiment très intéressante. 

Japanese hot spots in Montreal that aren’t about sushi – to try!  (in French)

http://fr.canoe.ca/artdevivre/cuisine/article1/2012/03/09/19480806-ca.html

15 Femmes Chefs – a new cookbook out on female Que chefs 

http://fr.chatelaine.com/blogue/billet/19897-coup-de-coeur-pour-15-femmes-chefs

Pied de Cochon maple cookbook launch at La Cabane PDC to much fanfare

Overview, photos and JG interview http://cabanepdc.tumblr.com/

First article out in English http://www.theglobeandmail.com/life/food-and-wine/trends/trends-features/shareTweet/article2352911/

Gazette slideshow http://www.montrealgazette.com/life/food-wine/Photos+Martin+Picard+launches+book+Pied+Cochon+Sugar+Shack/6254416/story.html

Review in French http://www.cyberpresse.ca/vivre/recettes/201203/02/01-4501822-nouveau-livre-du-chef-martin-picard-le-pied-du-sucre.php

Inferno – a new restaurant in Little Italy to check out

http://www.cyberpresse.ca/vivre/cuisine/restaurants/201202/23/01-4499067-inferno-le-3e-cercle-de-lenfer.php

Following recipes or not  http://www.eatyourbooks.com/community/cree-le-favour

This article resonated with me because I approach recipes in this way and have a similar dishwashing-recipe following boyfriend.  I have always had a love/hate sort of relationship with ‘recipes’; the spelled out version bothers me, but of course I’ve relied on them too.. And still, I wrestle with the importance of writing things down or following a new baking recipe to a tee (which I never do) as opposed to just going with the flow with uneven results.  (Until I write my own article, this girl says a lot of it probably better).

Why Tibetans like yak (meat) – Great article! http://www.nytimes.com/2012/02/22/dining/momos-tibetans-forbidden-special-treat.html

March 5^th, Kate & Julio (Tuck Shop) cook up a storm at the Nouveau Palais – A brilliant concept headed by Gita Seaton, chef owner at Le Nouveau Palais, who opens her kitchen to line-cooks the first Monday of every month for a 30$ menu highlighting the guest chefs cuisine in a convivial setting http://mixeur.tv/actualite/cookies-unite

Le Sinclair, the makeover in the Sulpice hotel, is a new Montreal restaurant to visit!  To rediscover Stelio’s cuisine, or because M.C. Lortie (and Alan Richman ) say so..  I am listening. If he has his way despite a hotel setting, there is no doubt that he is in the tops when it comes to flavour & finesse without excessive portions, protein and fat, nor too much trampoline - my style of food.  http://www.cyberpresse.ca/vivre/cuisine/restaurants/201202/16/01-4496673-le-s-est-mort-vive-le-sinclair.php

Seaweed – a biofuel solution  Ok not the end-all, but promising among others if you can get past the GMO’s?  http://www.canadafreepress.com/index.php/article/44272

Gordon Ramsay and Laurier BBQ break up, so what http://www.montrealgazette.com/news/Laurier+cuts+ties+with+star+chef/6159135/story.html

Background on Belgian Cuisine for Montreal Highlights festival starting Feb 15^th  http://www.cyberpresse.ca/vivre/cuisine/201202/10/01-4494738-le-charme-discret-de-la-cuisine-belge.php?utm_categorieinterne=trafficdrivers&utm_contenuinterne=cyberpresse_B4_vivre_452499_section_POS2

Spots left  http://www.cyberpresse.ca/vivre/cuisine/201202/10/01-4494741-montreal-en-lumiere-les-choix-deve-dumas.php?utm_categorieinterne=trafficdrivers&utm_contenuinterne=cyberpresse_vous_suggere_4494738_article_POS1

Barbara Lynch, a dynamic chef I admire (and not only because I did a stage in her kitchen), but there’s another reason to read the article – a mention of the ironic discrepancy between the worlds of cooks and those they serve..  http://www.nytimes.com/2012/02/11/us/11iht-currents11.html

China in your grocery basket more than you think – beware (in French)..  It just does not make sense!  So stop buying the cheap stuff – garlic, frozen strawberries, snow peas, mesclun, even apple juice!!  http://www.cyberpresse.ca/international/201202/10/01-4494958-gros-volume-a-bas-prix-la-chine-dans-votre-assiette.php

Grumman tacos at the Faubourg!  http://blogs.montrealgazette.com/2012/02/08/this-just-in-grumman-78-tacos-at-the-faubourg-food-court/

There’s something to be said for friendly service  Of course professional and knowledgeable is important on the high end, but nothing beats a warm smile, real hospitality.. http://www.7x7.com/eat-drink/customer-service-san-francisco-dead

If you’re interested in Beer and on Twitter  http://voir.ca/pierre-luc-gagnon/2012/02/09/top-10-des-comptes-twitter-quebecois-relies-a-la-biere/

Chocolate recipes – for Valentine’s  http://www.food52.com/the_piglet/judgement/51

Factory pig farming http://motherjones.com/tom-philpott/2012/01/piglets-factory-farm-video - People need to ‘in your face’ know what’s behind their packaged supermarket meat if anything is ever going to change.

Piglet award –Joe Beef book wins, Alice Waters reluctant There is no doubt that Dave & Fred’s book deserves awards, and I know those boys know how to cook and have a reverence for good ingredients even if they have their favourite trashy loves and they are true.  But I agree with Alice that its sad that the epitome of cuisine, what’s hot seems to revolve around big portions of meat and fat, that processed foods as ingredients are cool.  http://www.food52.com/the_piglet/judgement/51

Lufa farms, a year-round CSA and more – Urban agriculture in Montreal http://www.ediblecommunities.com/toronto/winter-2011/lufa-farms.htm

Quebec ice wine hurdles - we should be able to market our ice wine without such complications; obviously we need a new appellation.  If there’s something that China shouldn’t take over, it’s this. http://www.montrealgazette.com/life/food-wine/Quebec+icewine+Frozen+national+standard/6097295/story.html

The debate over the virtue of Natural Wines – Yes, making good ‘natural’ wine is trickier, but no doubt better.  So if we encourage producers whose wine we like, than all the better!  But personally, I have not snubbed conventional wines yet even if my food is clean.  http://www.decanter.com/news/wine-news/529697/chapoutier-pours-scorn-on-natural-winemakers

Star butcher coming to Mtl north  http://online.wsj.com/article/SB10001424052970204616504577172490313584140.html

An excerpt from Paul Leibrandt doc, and a typical minute in a (high end) kitchen  http://www.dailymotion.com/video/xicwqs_clip-a-matter-of-taste_lifestyle

Buy local!  Ok, no matter how much putting up and freezing you do, it is hard to do without a few imported fruit and veg here in winter but it’s also easy to do with a lot less.  When it comes to cukes, tomatoes, greens, there actually is good stuff available locally if you shop in the right places, and its about being ultra aware once the growing season starts when there is so much dumping of cheap imports hampering local farmers.  It’s a mind set that doesn’t need to wait for summer.  Check this out.  http://www.facebook.com/photo.php?v=10150582507585605

Scary stuff – Mosanto and their new mother pesticide plan to follow Round up, all to wreak more havoc  http://motherjones.com/tom-philpott/2012/01/dows-new-gmo-seed-puts-us-agriculture-crossroads

Brown fat – naturally stored fat that burns other fat and keeps us warm; it seems that youth, leanness, exercise and the cold stimulate its production http://www.nytimes.com/2012/01/25/health/brown-fat-burns-ordinary-fat-study-finds.html?_r=1&hp

Honeybee problem becoming critical  http://grist.org/food/2012-01-13-honey-bees-problem-nearing-a-critical-point/

Evidence for a Vegan diet  http://www.theatlantic.com/health/archive/2012/01/the-evidence-for-a-vegan-diet/251498/   However, I stand by a varied diet heavy on fruit, veg & grains, void of processed foods, but with a moderate amount of natural meat; there is no need for any kind of special diet or veganism - just choice ingredients as per the old fashioned way (local, organic), real food from mixed farms, cooked at home.  It’s easier than a special diet, good for you and for the planet.

McDo’s producer campaign hard to swallow  Because however ‘real’ their ingredients are, they are inevitably all industrial, mass produced - a whole different story from most other businesses and restaurants hitherto mentioning their producers http://www.adweek.com/adfreak/mcdonalds-tends-fields-ads-about-growers-137430

Big Organic in bed with Mosanto  http://rickthehealthsleuth.blogspot.com/2011/01/whole-foods-sells-out-to-monsanto.html

Why it’s so hard to find good chicken, milk or eggs

http://www.theglobeandmail.com/life/food-and-wine/trends/trends-features/why-you-cant-find-heritage-poultry/article2290035/?utm_source=facebook.com&utm_medium=Referrer%3A+Social+Network+%2F+Media&utm_content=2290035&utm_campaign=Shared+Web+Article+Links

Truffles, a hot commodity in decline, big black market  http://www.youtube.com/watch?v=JUVcxa-wGcE

Feedlot beef vs Grass-fed, see the difference  http://politicsoftheplate.com/?p=1112

Charlie Trotter closing iconic restaurant after 25 yrs  http://www.suntimes.com/9725535-417/charlie-trotter-to-close-his-world-renowned-chicago-eatery.html

New York mag’s list of 101 best NYC restaurants updated http://ny.eater.com/archives/2011/12/platt.php

Sam Sifton’s top ten new restos in 2011 www.nytimes.com/2011/12/28/dining/sam-siftons-top-10-new-restaurants-of-2011.html

Tendances culinaires de l’année: http://www.lemonde.fr/m/article/2011/12/23/snobismes-culinaires-de-l-annee_1621804_1575563.html

L’année de A à Z selon Marie Claude Lortie http://blogues.cyberpresse.ca/lortie/2012/01/01/lannee-gourmande-de-a-a-z/

Les cinq meilleurs nouveau restaurants à Montréal selon Katrine Rollet  http://www.katerinerollet.com/restaurants/5-meilleurs-nouveaux-restaurants-a-montreal-en-2011/

Macdonald’s farmwashing = false advertising Nothing makes me more mad than big companies corrupting terms like ‘farm to table’, ‘local’ or ‘sustainable’, ‘organic’, ‘artisanal’ and etc…  http://www.grist.org/food/2011-12-19-mcdonalds-rings-in-2012-with-farmwashing

Anthony Bourdain's The Layover in Montreal - 24hrs of indulgence and sightseeing with JoeBeef, Martin Picard & co..  http://www.youtube.com/watch?v=pXki2s0E_HM

Dreaming of vacation: top restaurants in the world  http://www.wbpstars.com/top-60.html

Montreal resto and trend overview (in French) http://voir.ca/voir-la-vie/gastronomie/2011/12/22/bilan-2011-des-chefs-qui-bougent-qui-bougent/

L’Orignal team opens Le Gros Jambon in Griffintown  http://www.montrealgazette.com/life/Casual+Dining+Gros+Jambon/5868075/story.html

Culinary Promise, despite everything – same in Canada..  Well said by Ideas in food: http://blog.ideasinfood.com/ideas_in_food/2011/12/culinary-state-of-america.html

Quebecois vodka a prize winner  - if you’re into vodka http://www.cyberpresse.ca/vins/autres-alcools/201110/11/01-4456139-pur-vodka-lune-des-meilleures-vodkas-au-monde.php

Stop thinking organic & sustainable farming methods can’t feed a growing world population, it’s simply not true! http://www.theatlantic.com/life/archive/2011/12/organic-can-feed-the-world/249348/

Stelio at Sinclair in the St-Sulpice in Old Montreal, now open http://www.facebook.com/RestaurantSinclair

David Lebovitz’s cookbook list – I like – books that are more than cookbooks, that tell a story www.davidlebovitz.com/2011/12/best-favorite-cookbooks-of-2011/

And another holiday list of books about cooking http://www.nytimes.com/2011/12/04/books/review/cooking.html

True that Que restaurant liquor licence laws are screwy and in Ontario, makes more sense http://www.montrealgazette.com/alcohol+conundrum/5804655/story.html

Mushroom benefits  Many jumping on the mushroom bandwagon for health benefits and natural msg..  Long ago turned on to mushrooms thanks to François’ foraging, but for me it was always about taste (and ie. the umami factor), all the medicinal/nutritional properties are just bonus!  We’ve been using (and selling) various mushroom (and powders) forever, so don't mind that people are getting into it.  http://www.cyberpresse.ca/vivre/sante/nutrition/201112/01/01-4473592-les-champignons-louanges-pour-leurs-bienfaits-pour-la-sante.php?utm_categorieinterne=trafficdrivers&utm_contenuinterne=envoyer_cbp

Gluten allergies on the rise, and two Gluten-free Montreal restos

http://www.montrealgazette.com/life/food-wine/Gluten+free+easy/5714724/story.html?cid=TheGazetteFoodandWineNewsletter_December2011

An optimistic view of the local food movement and the mix of different models at work http://opinionator.blogs.nytimes.com/2011/11/29/making-local-food-real/

Terre Madre with Slowfood Montreal - Dec.10^th, a conference/potluck to mark the international Slowfood holiday  http://www.slowfoodmontreal.com/2010/12/jour-yul-terra-madre/

Many Montreal restaurants do not recycle, absolutely pathetic but true..  And I think it's wierd not to compost.  Granted that's easier in the country (but on the other hand, no one picks up my oil) and the eco-centre is far.  We all have to do our bit, but it will always help if the municipality makes it convenient. http://www.montrealgazette.com/technology/dirty+secret+Montreal+restaurants/5776377/story.html

An interview with Tom Colicchio – good little tidbits for young cooks, like how Patience is key, that it takes 10 yrs of working hard to be a ‘chef’.. among other reflections on the world of food and his history.  http://blogs.villagevoice.com/forkintheroad/2011/11/tom_colicchio_o_1.php

There is such a thing as good Turkey  - With the holidays ahead, you might want to consider ditching the factory farmed turkey!  Plan ahead, find a small, local farm that does things right and order a heritage (real) turkey..  As with factory farmed chicken, feedlot beef and all that crap, it is sketchy from A to Z, from the methods of breeding and raising these big fat turkeys so unnaturally fast and the inhumane close confines (which is why they have to cut off their beaks and load them with antibiotics), then there is the horrific ways of transport and slaughter.  Stay clear of those bargain birds. http://www.ethicalocean.com/content/anatomy-genetically-modified-turkey

Ferme Morgan has wild turkeys available the first week of December.

On a more humorous turkey note, check out this video ‘Just put the f-ing turkey in the oven’  http://www.youtube.com/watch?v=foA0MGUbYH0

I agree with the message here.  But contrarily stand by the fact that there is such a thing as good Turkey, but no you don’t necessarily need to truss it or get all fancy or complicated.. 

Celebrity chef cooks his favourite pretentious foodie meal – I generally wince at digs at local & sustainable, but sadly, the way these terms are thrown around has become annoying in terms of marketing, so yes this is funny.  But the thing is, when for real, it isn’t all bullshit!   If you’re breaking your back growing/raising natural veg and meat, cooking and sourcing this way - for quality & taste, for heritage & community, for the environment, because it’s the way it should be, it should be noteworthy because it isn’t normal anymore.  Ingredients with a pedigree, a direct link to the producer, organic labels are signs of quality and food ethics – both important to me as a consumer. What kills is that those who are full of shit talk have made it all meaningless and brought on the cynicism.  So yes, have a laugh, but don’t forget about the real issues!  This kind of thing only encourages chefs to keep sourcing the industrial system, importing cheap shit as opposed to supporting their local growers and artisans, alongside customers that don’t value the difference.  That being said, nothing wrong with a good laugh..  http://www.youtube.com/watch?v=RMUDw4_e93Y&feature=share

Dairy farmer Michael Schmidt and his battle for raw milk; sign the Slowfood petition

http://www.slowfood.com/rawmilk/eng/news/67/canadian-dairy-farmer-schmidt-strikes-to-defend-raw-milk

http://www.slowfood.fr/bulletin/manifeste-au-lait-cru.pdf

‘Best Before’ dates on packages to be used as a guideline for peak quality – not an absolute expiration date.  Take a sniff before chucking it out! http://www.grist.org/food/2011-11-18-use-by-dates-a-myth-that-needs-busting%22

Michelin leaves out Chicago restaurant Next – too complicated, their outside the box

http://chicago.grubstreet.com/2011/11/michelin_couldnt_get_next_rese.html

Seasonal veg tempura  I often like my veg straight up with a bit of olive oil and/or butter, s&p, but tempura is a good trick to pull out every now and again – it works with just about any veg (par-cook the tough ones) and everyone loves it!  It’s my goto for harder-to-love wild veg like milkweed broccoli which has great flavour but is mushy after the necessary cooking. 

Serve a dipping sauce if you want, but I don’t think it’s necessary.

http://leitesculinaria.com/77061/recipes-vegetable-tempura.html

Next New York Times dining critic is Pete Wells..  http://ny.eater.com/archives/2011/11/pete_wells_999_confirmed_as_new_times_critic.php

Torrisi branching out and doing history inspired menus – cool http://ny.eater.com/archives/2011/11/torrisi_4.php