soupnancy

Bits and Bites June/July 2015

Canadian Fleur de Sel If you're going to get fancy about salt, might as well go Canadian for your finishing touch! http://www.goodfoodrevolution.com/vancouver-island-sea-salt/ I have some in my kitchen!

The Lost Art of the Salad  It’s true I love my composed salads with a variety of textures and flavours, some protein and flare at La Table, but that’s what people are coming for. Meanwhile I love a simple green salad, eat one at home every night,  and constantly gripe that it doesn’t exist on restaurant menus anymore. http://www.wsj.com/article_email/the-lost-art-of-the-salad-how-to-keep-it-simple-and-classic-1436553251-lMyQjAxMTA1NTM5MTczMDE2Wj

The Pickle Man And the art of fermentation http://mobile.nytimes.com/2015/07/28/opinion/sandorkraut-a-pickle-maker.html?

Harsh Truths about opening a restaurant http://www.eater.com/2015/7/24/8964099/amanda-cohen-dirt-candy-new-location-column#4666138

Just Eat it! A food waste story (Trailer) https://vimeo.com/88023628

How Ugly Food can change the world http://blog.ideasinfood.com/ideas_in_food/2015/07/july-24-2015/

We’ve been eating chicken since at least 200 BC http://grist.org/news/this-is-likely-when-people-started-eating-chicken/

Ocean farms to feed the millions! Great innovation, but please let’s not forget about SOIL!? Hydroponics are a plus, but not the same. How about we stop developing/destroying arable land and start taking care of the farmland we have instead of building farms in the ocean? http://www.huffingtonpost.ca/2015/06/02/floating-solar-farm_n_7455034.html?ncid=fcbklnkushpmg00000010