soupnancy

Primo pay to prep your own food – the cost of ready-made food at the supermarket in a smart chart: All for fresher, more wholesome food, think about it – 30$/h to cube melon, 200$/h to slice your own cheese! http://nutritionnisteurbain.ca/infographiques/le-cout-de-la-transformation-des-aliments-frais/

Mushroom burial suit/coffin turns dead bodies into compost - a cleaner end of life option than traditional burial or cremation https://m.facebook.com/sharer.php?u=http://grist.org/living/mushroom-burial-suit-turns-dead-bodies-into-clean-compost/

Chaga, the miracle mushroom (tonic) catches on (in French) http://ici.radio-canada.ca/emissions/bien_dans_son_assiette/2015-2016/chronique.asp?idChronique=395201

Food allergy fakers wrecking it for the truly afflicted https://www.bostonglobe.com/magazine/2015/10/14/why-food-allergy-fakers-need-stop/PB6uN8NF3eLWFjXnKF5A9K/story.html

The Gut is key to health, emerging nutritional and medical science increasingly demonstrates the importance of our microbes https://t.co/y8hza7d0oA

Persay two star takedown shows that even Thomas Keller is not untouchable at the top.. I find it kind of sad to see people who aim so high and pay so much attention to detail get knocked, especially Keller who has inspired a generation of cooks. The skyhigh prices and bordering on ridiculous preciousness and pretension of Persay was bound to rub a few too many diners the wrong way sooner or later. I’m sure/ I hope this critic did not take it lightly however how catchy the headline.  http://www.nytimes.com/2016/01/13/dining/pete-wells-per-se-review.html

Anticipated Montreal Restaurant openings for Winter 2016 http://montreal.eater.com/2016/1/12/10750170/larrys-atelier-robuchon-agrikol-diplomate-new-restaurants-2016

Food day Canada 2015 Winners Circle  Chefs across Canada promoting local food -I’m proud to be a gold award winner for 2015  http://fooddaycanada.ca/events/the-2015-winners-circle/

America’s national eating disorder http://www.treehugger.com/green-food/whats-wrong-americas-approach-food.html

Diets don’t work! https://medium.com/@davidludwigmd/why-calorie-restricted-diets-don-t-work-532f151a939#.weojm9qpf

Bits & Bites September 2015

Évènement pour la Tablée des Chefs avec Jardins Sauvages et autres artisans samedi le 12 septembre au Marché Jean Talon http://www.debeur.com/site/index.php?mact=News,cntnt01,detail,0&cntnt01articleid=1073&cntnt01returnid=58

Alice Waters granted highest recognition from Obama; she deserves it! Inspired by her and the chefs who followed her, I sought out ‘our Alice Waters’ in Quebec, the local food pioneer Anne Desjardins, to go work at L’Eau à la Bouche in Ste-Adele in 2015. A life changing experience –in food & cooking, and in meeting my François des Bois, a pioneer in his own right with the wild stuff.. To think of all we have done since, the cooks and customers who have been inspired and learnt from us, and all the parallel stories everywhere.. Talk about ripple effect!  http://www.latimes.com/food/dailydish/la-dd-alice-waters-20150909-story.html

New Montreal Restaurant Openings this fall/ Nouveaux restos (FR) http://plus.lapresse.ca/screens/9c2d802f-d046-4487-b22b-b1a0091ef877%7C_0.html

Encourager les poissons de Pêche durable! http://www.zeste.tv/blogue/vezina/17-la-peche-durable-un-choix-de-conscience

Montreal Gazette dining critic explores the ROQ (rest of Quebec) http://montrealgazette.com/life/food/local-food-reviews/dining-lesley-chesterman-goes-off-the-beaten-track

Bits and Bites August 2015

No more tipping I believe in this, and have been working towards this for years with a sharing scheme like in most labour intensive restaurants that I would like to ditch for something simpler. But it’s  a tough transition in Quebec since we are taxed heavily and in the economic climate, always scared to ‘raise prices’. Everyone should just be paid a secure living wage according to their skill and experience determined by the employer, the service included in the check, since anyway it always depends equally on a team of others behind the scenes, and management. Every restaurant is different, but the customer shouldn't have to guess, the employees either. http://civileats.com/2015/07/16/goodbye-tipping-hello-living-wage-the-changing-face-of-progressive-restaurants/

The most anticipated new Montreal restaurants http://montreal.eater.com/2015/8/26/9205959/montreal-restaurants-new-openings-fall

Oregano for antibiotic free chickens, c’mon already! http://www.takepart.com/article/2012/12/28/oregano-fed-chicken-healthy-antibiotic-free-birds?cmpid=tp-ptnr-eatlocalgrown

Hurray for hybrids! Noteworthy wine in Vermont by courageous winemakers, which means hope for here with our set of courageous artisans, more local quality wine inevitably on the horizon.. http://mobile.nytimes.com/2015/09/02/dining/vermont-wine-la-garagista-hybrid-grapes.html

Eggplant – to salt or not? http://www.latimes.com/food/dailydish/la-dd-eggplant-salting-20150825-story.html

Foodie gripes Small plates, vegan vs vegetarian, single stall washrooms, mini water glasses etc., the things bothering NYC food writers at the moment..http://ny.eater.com/2015/8/17/9166993/the-airing-of-grievances

Lists! I can’t say enough about lists for practical day to day efficiency, for inspiration etc.. Love my lists. http://www.brainpickings.org/2013/10/18/ray-bradbury-on-lists/

Eat the right meat (in small quantities) http://www.npr.org/sections/thesalt/2015/04/24/401965111/these-animals-might-go-extinct-because-no-one-wants-to-eat-them

Yes, quality staff is a problem in the restaurant business - and getting worse every year despite the interest with foodies, tv shows and full culinary school programs.. http://www.washingtonpost.com/news/wonkblog/wp/2015/08/12/the-crippling-problem-people-who-eat-at-restaurants-havent-noticed-but-chefs-are-freaking-out-about/

Haute cuisine shit show A food journalist brutally recounts her visits to a few NYC top restaurants, with a huge dose of cynicism and vile for the ridiculous tones of our haute foodie culture.. Very compelling food writing, if harsh and true. I cringe at any restaurant bashing, but I get it. I am not into fancy, manipulated food at all anymore, never snobbism, but quality ingredients with a story, yes.. Acidulous , smart work in the kitchen and/or floor will impress me though, as long as the soul and hospitality come first.. I'm so annoyed with over the top marketing and bogus menu descriptions; it used to and should mean something to speak of the purveyor/source but now it’s all marketing bullshit and no one can know the difference. It’s sad really. That Keller could be so dissed after all his hard work, experience and meticulousness, while a new green bistro with a good vibe and PR team could win the day is not fair, all measured on the same scale.  Different beasts. Both should be MORE REAL. Anyway. From day one, I always knew that no matter how top-notch precious the food and professional the experience I liked, it had to be fun, convivial, warm and delicious, be it on the giving or receiving end. Hence the spots I chose to work at in my career. http://t.co/5F5QxbpStP

Eat the right meat (in small quantities) http://www.npr.org/sections/thesalt/2015/04/24/401965111/these-animals-might-go-extinct-because-no-one-wants-to-eat-them

Amazing Documentary Le Nez (on our amazing primal sense of smell from different points of view), now on TV or on the web! http://tv5.ca/le-nez

Overdone food stories – True! Although I have to say, I wouldn’t mind reading some of these themes again with a new twist, good journalism/writing, more so than ‘New’ fluff.. http://www.eater.com/forums/general-food-and-cooking/2015/8/12/9138063/27-food-stories-nobody-needs-to-write-again

Quebec City creativity Always happy to cheer on my home town! http://www.nytimes.com/2015/08/16/travel/quebec-city-st-roch-restaurants-museums.html?

A real Paleo diet should include ‘some’ carbs http://nymag.com/thecut/2015/08/paleo-truther-scandal-carbs-were-in-the-caves.html?mid=twitter-share-thecut

The truth about marinades As a cook twenty + years in, I have noticed.. Better to focus on the seasoning when cooking and sauce.. But twenty minutes or 1-2 hours of pre-seasoning does make a difference even if its just the crust.. http://www.latimes.com/food/dailydish/la-dd-marinade-20150810-story.html

Proud organic potato producer holding on to his passion and coveted land near Tremblant  http://ici.radio-canada.ca/emissions/bien_dans_son_assiette/2014-2015/chronique.asp?idChronique=379810

The life of a modern day cook to chef  http://firstwefeast.com/eat/the-life-cycle-of-a-modern-day-chef/

Bits & Bites April 2015

Les meilleurs fromages Canadiens 2015 – Laliberté (Fromagerie Presbytère) takes the top Canadian prize http://lynnefaubert.com/fr/2015/04/26/the-best-canadian-cheeses-2015/

The list of 35 Food Trucks on the Montreal circuit this summer http://tvanouvelles.ca/lcn/infos/regional/montreal/archives/2015/04/20150424-180331.html

Yes! Forget the nutritionists, follow flavour http://www.wsj.com/articles/how-flavor-drives-nutrition-1428596326?KEYWORDS=Flavor+drives+nutrition

Jackfruit, an exotic fruit/veg that is gaining favour (especially with vegans) I only tried it once and was not impressed.. I’d definitely give it another go if I was on spot, preferably not out of a can, but I’m in search of a pulled pork replacement either. http://www.theguardian.com/lifeandstyle/shortcuts/2015/apr/12/green-jackfruit-vegetable-pulled-pork

Two Farmers’ stories – The big guys control the market, the small farms get the foodie love, here’s why we should care about the mid-sized farm http://grist.org/food/2-farmers-stories-the-fall-and-rise-of-the-mid-size-farm/

Freeze-Fry Steak  If you feel like fiddling with your steak for supposed great results.. http://www.bonappetit.com/test-kitchen/how-to/article/clap-steak-ideas-in-food

Rene Redzepi meets a Japanese master https://mail.google.com/mail/u/0/#inbox/14cbaaae5353c03c

Thomas Jefferson, a real original NA foodie Inspiring. I remember falling in love with him through a few of his food quotes, reading about his food ventures and musings, my kind of politician. http://www.brainpickings.org/2012/11/16/thomas-jeffersons-creme-brulee/

A new Montreal delivery service for fine foods http://montrealfrais.com/landing-page/

Montreal food critics discuss what makes the perfect restaurant following up on the article in Caribou magazine http://ici.radio-canada.ca/emissions/medium_large/2014-2015/chronique.asp?idChronique=368979

More reason to consume less plastic http://gizmodo.com/why-the-plastic-recycling-market-just-crashed-1694804237

Classic French food hits the spot  Especially today, the classic French restaurant experience is refreshing amidst the hip scene of creative n’importe quoi and accompanying pretension.  Funny how what seemed fancy and snobby 20+ years ago now feels comforting.  Maybe its just for people my age?  Like L’Express, how we all love it and return for good food, solid classics no flafla, professional service that remains warm and knowledgeable, perfectly satisfying!  when you think it would be staid. Reminding us how it should be.  Love. http://www.cntraveler.com/stories/2015-02-13/classic-french-restaurant-paris-food-allard-la-fregate

Fred Morin (of Joe Beef) talks celiac,  and calls for more empathy towards customers   I agree, it seems that many chefs today are in performance mode with their tricks and hip factor, almost forgetting about the customer.  You need to want to please. And if you have lived a little, you know and love several people who would be 'complicated customers', who like their meat well done or the music not too loud, etc and you want them to be happy. I can get annoyed with the anti-gluten/allergy trend, but I take each one seriously out of principle, my mother's face helps, I have a family of celiacs.  http://luckypeach.com/the-art-of-gluten-free-living-according-to-joe-beef/

Normand Laprise’s Toqué cracks a top world restaurant list, a first for Montreal/ Canada   http://ottawacitizen.com/life/food/and-the-only-canadian-restaurant-to-crack-this-list-of-the-worlds-top-100-is

Terra Madre St.Lawrence, a Slowfood Event held April 22-26, 2015 in Montreal,  is the first regional meeting of food communities ever organized in Canada. The event aims to gather powerful organizations that share our mission for a good, clean and fair food system.  For the occasion, Slow Food Montréal will also be host of the Salon du Goût de Montréal – an event showcasing the products of the farmers, fishers and other producers of the communities we support, as well as the 10^th National Meeting of Canadian Convivia. With all these celebrations, we wish to highlight the food communities of Quebec and the rest of Canada and offer the participants and other organizations that share our goals a place to meet and debate. See programming: www.terramadre.ca.

What is Slowfood? A video of some of the people across Canada (including us cameo): https://vimeo.com/110986872

At the Noma Science Bunker, things are fermenting.. http://eater.com/archives/2014/08/28/noma-copenhagen-science-bunker-photo-tour.php

How meat gets to your plate (or doesn’t) in Quebec  Good article about meat processing and the slaughterhouse situation in Quebec today. Important stuff. Seeing the number of local slaughterhouses diminish due to the Govt cracking down and pressure from the big guys has made me sick over the years. Even harder for small producers of venison, lamb or say lama, with even fewer authorized and one day a week 4hrs away say; Deer, not used to being confined, more skittish and aggressive. Detrimental. I saw it again and again. And for some small farmers, the extra cost was the difference between surviving and closing. No one thinks about how AFU our system is and this article says it well. I’m actually encouraged if some of the ‘B’s can viably become medium sized and better service our local farmers and eaters..http://boucherielawrence.com/blog/les-producteurs/

Rethinking Eating - Great piece!  Not farm to table stuff; but here, scientists and vegans weighing in.on the best way to ingest protein and nutrients. I can’t help but think I could have ended up this way if my appetite hadn’t been greater than my science/analytical bone. Unlike Mr.Soylent, a major highlight of my day has always been feeding myself (and others) real food, no powders or shakes. All due respect, I don’t want the guy who makes blood vessels making my burger either. And I Love this exchange:

‘Instead of centrifuging out plant proteins, “Why not just eat the vegetables?” asked Marion Nestle, author of “Food Politics” and professor of nutrition, food studies and public health at New York University.

High-tech food entrepreneurs, mostly white, well-educated young men who have spent much of their lives fueling up on fast food, say they want to provide more convenience and better taste.

“Being forced to take time from my day and having my train of thought interrupted by hunger was really bothersome to me,” said Rob Rhinehart of San Francisco, the inventor of Soylent, a liquid meal replacement now being delivered to some 60,000 customers who preordered it during a yearlong crowdfunding campaign that ended in May and raised $3 million. “Trying to eat a balanced diet looked like I was leaping into a sea of complexity, of biochemistry and cooking, sourcing and cleaning.”

To which Dr. Nestle said, “Sex is messy and a lot of trouble, too.”’ http://mobile.nytimes.com/2014/08/24/sunday-review/rethinking-eating.html?

Gael Greene tells her story, rants and raves  I just love it. Old school food writing, so rare nowadays.. http://www.insatiable-critic.com/Article.aspx?ID=1385&keyword=Out

Why Bitter makes food taste better  http://online.wsj.com/articles/why-bitter-makes-food-better-1408732030?tesla=y I like bitter, but am sensitive to it too making me a tough lover in the wild food world, I have analyzed this quite abit myself. Like with everything, it’s a question of dosage (the difference between pleasant bitter, off-putting and poisonous), and what you’re used to or trained to like on the low end, like with chili heat or anything. The fact is we don’t want to do without it, for taste or health..

Breakfast might not be all that it’s cranked up to be – whatever works for you.. My thoughts exactly. Beyond fruit and cheese, I know that a big breakfast is not a good idea for me, making me sluggish and unproductive which might be ok on a holiday but even then.. I never bought into the idea, like with raw food or not eating late-night – common sense and life experience. http://www.theatlantic.com/health/archive/2014/08/breakfast-isnt-important/378917/

Feeding the world – no easy answers But let’s just say that big ag is not at the top of the list http://grist.org/food/is-producing-more-food-to-feed-the-world-beside-the-point/

On Raw Food, Paleo, Microbes and our food: No one says it like Michael Pollan - science and common sense with a love for food! I love my salad but I have always thought the raw food diet a croc because cooking allows you to extract more nutrition. Fire and cooking allowed us to evolve beyond chewing for half the day, allowing our jaw to diminish and our brain to grow? And the Paleo diet might be good inspiration, it means nothing if your meat isn’t grass-fed, why rule out good grains/good bread etc. Good read. http://m.motherjones.com/environment/2014/01/michael-pollan-paleo-diet-inquiring-minds

MEP, a kitchen tool for EVERYBODY, A way of life Yup, tis true. I keep trying to explain this to my non-kitchen friends who claim to be too busy to cook.. It's all about MEP! And yes, the same approach makes you better in life in general.. http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef

The disconnect between Foodies/Chefs and Farmers  What I've been saying for years as I see small producers struggle & disappear while everyone seems to think the local food movement is in full gear and hunky dory.‎ Whatever trend to quality local fresh and artisanal is paralleled increasingly by that of cheap food everywhere thanks to Big AG, free trade & cheap imports and a govt./ system and culture that favours such, and loves BS. There is more bullshit marketing smoke n' mirrors than ever be it at the supermarket, in restaurants - Teroir/Local/Organic/Naturel/Sauvage etc. making it even harder for the real thing to shine. Whatever they say, most chefs still buy the bulk of their food in the big ag industrial system. Consumers flock to Walmart and Costco. Leaving a sliver of a market, choking out the authentic cream of the crop who aren't lucky enough to be subsidized or independently rich hobbyists. No, Urban foodies and hipsters don’t seem to really care about farmers and producers at the bottom of the chain, as long as the menu evokes the idea of them, the décor is hip and their cocktail name sounds cool. http://mobile.nytimes.com/2014/08/10/opinion/sunday/dont-let-your-children-grow-up-to-be-farmers.html?_r=2&referrer=

Maillard - Worthy of a celebration http://www.npr.org/blogs/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked

MTL Blog scandal: Wow, I'm obviously not in the loop! Although I knew it existed, hardly on my radar.. Then again, I’m not in their demographic either, of the kind that prefers newspapers and in depth articles, you know the boring stuff.. http://canadalandshow.com/article/inside-mtlblo 

Fall issue of online magazine The Cook’s Cook http://www.thecookscook.com/emagazine/2014-08/issue4/

Fascinating story of our native Apple in NA http://www.bbg.org/gardening/article/the_apple_in_north_america

Crazy how the world works.. I remember being shocked by this when reading ‘Bitter Chocolate’ many years ago, still no change.  Cacao workers tasting chocolate for the first time: http://firstwefeast.com/video/cocoa-farmers-savor-their-first-taste-of-chocolate/

Hurray for quality over quantity! Good article. There is always less mark-up on the good stuff, for some of the reasons described here - so many people don't realize.. http://m.washingtonpost.com/lifestyle/food/rethinking-dining-value-eating-at-restaurants-shouldnt-be-only-about-volume/2014/07/28/84dc6c34-11d4-11e4-8936-26932bcfd6ed_story.html?wprss=rss_lifestyle

15 Hottest Mtl restaurants now according to EATER http://montreal.eater.com/archives/2014/07/03/the-15-hottest-restaurants-in-montreal-right-now.php

The importance of eating together http://www.theatlantic.com/health/archive/2014/07/the-importance-of-eating-together/374256/

Caribou - New Quebec Food Magazine (In French) https://www.kickstarter.com/projects/470712816/magazine-caribou

Beginner Pickling Tips  http://food52.com/blog/10826-5-links-to-read-before-pickling

Real changes in restaurants and clientele, a documented glimpse of the new reality  http://news.distractify.com/culture/craigslist-surveillance-restaurant/?v=1