Pardon the Bushism. The CPC’s spin regarding the oil crowding out grain shipments by rail must be inspired by Dubya.
@saskboy @LHubich That's an odd argument. Isn't grain literally the food?— Stefani Langenegger (@SLangeneggerCBC) March 07, 2014
Elizabeth May provides some sanity on the issue.
“The current rail cars used for shipping hazardous materials are not safe. Both the US and Canadian Railway Safety Boards have ruled that the DOT111 cars are unsafe, needing upgrading and replacement.”
The insanity is underneath, from Joan Crockatt.
March 6, 2014 For Immediate Release
Oil and gas putting food on (Read more…)
I love knowledge and it’s exciting that a meta-analysis in JAMA Internal Medicine has concluded that a vegetarian diet is perfect for decreasing blood pressure!Meta-analysis of research data is the assessment of a multiple research papers related to the same issue and sometimes the meta-analysis can disprove existing assumptions, in this case the meta-analysis confirms what many already thought!
Plus, researchers found that “the effect sizes are similar to those observed with commonly recommended lifestyle modifications, such as adoption of a low-sodium diet or a weight reduction of 5 kg, and are approximately half the magnitude of those observed (Read more…)
Food and ecosystem knowledge which has been passed down for centuries is constantly threatened by the modern mechanical market. To stymie this change in food (and knowledge) consumption there is a global effort to protect the sanity of food and related support systems.
The significance of sacred foods. Many indigenous communities have certain foods—including corn, taro, and wild rice—that are considered sacred and have profound teachings and practices associated with them. One of the most significant ways that indigenous peoples have demonstrated a respectful relationship to their sacred foods is through sustainable land and water practices. Because these totem foods (Read more…)
I take my chili seriously. One of the nicest things anyone ever did for me occurred a number of years ago when a colleague brought a container of his chili to work – and his recipe. He used coffee, cocoa, beer, cumin and oregano in his chili. I have been riffing off that recipe ever since.
At today’s 4th annual Uptown Waterloo Chili Cook-Off, the people’s choice award and judge’s award both went to Dana Shortt Gourmet. Here is my assessment.
Winner: Taco FarmThis was a sophisticated chili. Instead of simmering everything together for a long time, it had (Read more…)
While I haven’t tried to make a sourdough raisin bread yet, that idea occurred to me while I was making my latest breads, this week. I’m sure it would be a good mix, but I’ll have to build my levain up again, since I used all my countertop levain in yesterday’s bread (about 350g). I […]
The last loaf of January, 2014 was a machine-made corn bread, made using a recipe from Washburn’s & Butt’s 300 Best Canadian Bread Machine Recipes book that I’ve mentioned previously. It’s a good book for bread machine users. Unlike my previous efforts to tinker with bread recipes, I used the basic, printed 1.5-lb. recipe without […]
While you’re stocking up on chocolate, as the stores fill with it for Easter and Valentine’s Day, consider only treating yourself and others if the candy is labeled Fair-Trade. Fair-Trade chocolates come where the supply chain has been verified to be ethically providing a living wage for the workers growing and harvesting the plants critical to the production of cocoa.
Only a decade ago, human rights orgs were warning that a large portion of our chocolate is the result of child slavery. This is from 3 years ago:
Many people admire Abraham Lincoln for his effort to free slaves in (Read more…)
The cooking is rocking along to Bob Marley’s mellow groove, on this fine winter’s day. “The harder the battle, the sweeter the victory”…. “There’s a natural mystic blowin’ through the air…” “Soul captives are free.” The sweet potato pie, turnip casserole, pumpkin pies and banana bread are done, ready and waiting for the gathering tonight. […]
Read this Jan. 16 story from the New Scientist on the growth of vertical farming around the world.
URBAN warehouses, derelict buildings and high-rises are the last places you’d expect to find the seeds of a green revolution. But from Singapore to Scranton, Pennsylvania, “vertical farms” are promising a new, environmentally friendly way to feed the rapidly swelling populations of cities worldwide.
In March, the world’s largest vertical farm is set to open up shop in Scranton. Built by Green Spirit Farms (GSF) of New Buffalo, Michigan, it will only be a single storey covering 3.25 hectares, but with (Read more…)
Hydration matters. Not just to athletes and long distance runners. It matters to bakers. How much water is in your dough is crucial to how the crumb develops. It’s amazing how a few grams more or less of water can make a real difference in the resulting loaf of bread. This week I did a […]
The Peace River Valley is home to some of BC’s best farmland (Damien Gillis)
Read this Jan. 23 Globe and Mail story by Mark Hume on the Joint Review Panel for the proposed Site C Dam’s last-minute reversal of an earlier decision not to seek the input of BC’s Agricultural Land Commission on the impacts the project would have on farmland. As The Common Sense Canadian reported last week, the Clark Government stripped the ALC of its regulatory oversight of what would constitute the single largest land withdrawal from the ALR in the Commission’s 40-year history.
The Joint Review Panel examining the Site C dam (Read more…)
Comparison between fast-growing Aquabounty farmed salmon and regular farmed salmon (Aquabounty)
Read this Jan 20 story from sustainablepulse.com on a legal challenge led by law firm Ecojustice and several Canadian environmental groups over the federal government’s approval of controversial GMO farmed salmon.
Environmental groups want a court to decide if the federal government violated its own law by permitting the manufacture of genetically modified salmon in Canada.
“Canadians expect their government to implement, not ignore, the laws that protect our ecosystems from harm,” said Tanya Nayler, one of the Ecojustice lawyers representing Ecology Action Centre and Living Oceans Society. (Read more…)
This past week saw several new experiments in my bread laboratory. Okay, it’s a kitchen, but sometimes it feels like a lab, what with all the tinkering and testing I do. I just can’t seem to stop trying new things in bread. It would fee even more science-like if Susan would let me buy the […]
The Peace River Valley is one of Canada’s most fertile regions (Damien Gillis)
A pair of highly-respected agricultural experts made a compelling case this week for sparing some of BC’s best farmland from a proposed dam on the Peace River. Together, veteran agrologist Wendy Holm and soil scientist Evelyn Wolterson argued that BC Hydro’s error-ridden study of the flood zone for the $10 billion proposed Site C Dam missed the unique soil and climate values that would enable this land to feed up to a million people – were the focus to shift from hydropower to farming.
Conversely, if a third (Read more…)
Some of Just Sushi’s Ocean Wise creations (photo: Just Sushi)
Read this Jan. 10 Toronto Star story by Michele Henry on the world’s first restaurant to be 100% certified by leading sustainable seafood label Ocean Wise.
Just Sushi looks like any other Japanese take out counter — spare, zen décor, glass-top fridge flush with plump cuts of fish wrapped in cellophane, ordering station.
But closer inspection reveals subtle clues about how this place is a little different: There’s a Bullfrog Power decal at the entrance, an ebicycle is parked out front and the restaurant has small touch-screen consoles brimming with (Read more…)
I’d like to clear up one misconception right from the start. The usual suspects are eating more and moving less, but the truth is, since 1980, it’s been all about eating more.” – Jill Eisen
Filed under: art Tagged: food, Obesity
Following up on my desire to make homemade raisin-cinnamon bread for Susan, I spent several hours collecting recipes online and entering their ingredients into a spreadsheet so i could compare them. Quite a range in the amounts of some (like cinnamon and sugar). Then an Amazon order arrived, which included a 2012 book called 300 […]
I have a large – and growing – stack of books about bread. So many that I’m running out of shelf space for them all. Some are for artisan bread, some for regular homemade bread (traditional recipes, usually with lots of kneading), others are for bread machines. A couple are generic “all-about-breads-of-the-world” books with recipes. Yet […]
An interesting experiment this week: using the same basic set of ingredients to make bread, but one made by hand, the other in the bread machine, both made the same day. I’ve been curious about this ever since I got the machine. Would the two methods create similar breads if I used roughly the same […]
A shoplifter stealing hair dye among other things was nabbed at the Extra Foods at Golden Mile. 2 cop cars. Ladies, dyeing your hair is a gateway to a life of crime.
I saw a huge sundog a couple days ago south of Moose Jaw. It had a secondary rainbow to the west of it, as far away from the right side sundog as the sundog was from the Sun. The Sundogs extended to the horizon, as did the rainbow. They didn’t meet over the Sun though.
It’s extremely cold out right now. Someone moving out piled their (Read more…)
Yesterday I ate fruit cake my Mum made for her wedding, and it still tasted good. Few people get to eat food older than they are, and can say they enjoyed it.
One of the greatest things to come out of the 70s was me. Another of those great things was this cake. Both made, in part, by my Mum.
I learned more about the 1970s too by looking in a photo album. Here’s Bengough’s water tower accident. Mum said a vehicle was crushed, and the rink got clipped, but no one was hurt.
As my stock of bread dwindles, I’m contemplating what breads to bake this weekend, as well as what I may want to try before the New Year. I’m also pondering my baking successes and failures these past few months. Mostly successes, although a few have been “qualified” successes – edible but not optimal. First my […]
Salt is one of the four essential ingredients in making bread, along with flour, yeast and water. Nothing more is needed, although often a lot more is added. Salt is listed in all the recipes. Only one bread I’ve ever read about is salt-free (a Tuscan specialty mentioned in William Alexander’s book, 52 Loaves). We tend […]
Seems like a silly question: the answer would be it’s as hot as I set it to be. Isn’t it? Well, no, it may actually be rather different from what you expect, based on my recent tests. I was reading on several bread-baking forums about oven temperatures and the effects on baking. Specifically on the […]
Articles on food and cooking are rare on this blog, but occasionally I like to share some musings on this realm. Food is such an important part of our lives; and simple, healthy food can elevate our mood, boost our energy, heal our bodies, calm our stress and sooth our minds – which in turn […]