This article was originally published in Tidings Magazine.
It’s Saturday, eight in the morning, and already the street is buzzing with conversations and activity. I’d hoped to be here early enough to miss the crowds (a pet peeve of mine) and have first pick of the colourful produce. I guess everyone else had the same idea. Ten years ago, you could roll a bowling ball down the middle of Main Street at this hour. Now, people come out early, carrying bags or pulling wagons ready to fill them with the freshest vegetables, the sweetest fruit and the juiciest pies. I’m at the Brampton farmers’ market this morning, and like so many other markets around Ontario, mine is undergoing a kind of renaissance. Continue reading “Renaissance of the Farmers’ Market”→
Canada Day is almost here, and like me, you’re probably planning to indulge in some celebratory food and drink. For most of us, simply enjoying whatever happens to be in front of us doesn’t seem to be enough anymore. Instead, we all have to whip out our phones and start snapping pics. And why not? Documenting that awesome fare will ensure that it lives forever beyond the boundaries of memory.
Let’s be honest. Many (maybe even most) food and drink photos or descriptions do not exactly leave one’s mouth watering. Quite the opposite, actually. There are even some chefs who have gone so far as to ban photography in their restaurants altogether! But, don’t worry. It really doesn’t matter whether you’re describing your meal in a Facebook post, on Instagram, in a blog or in a magazine article. If you keep these four tips in mind, you will always leave your followers hungry for more. Continue reading “How To Write About Food And Drink”→
Ambrosia salad, gumbo, fruit pizza and mimosa. Not your typical dinner party fare. But, this isn’t your typical dinner party. This party is actually a book club gathering.
Book clubs show no signs of being a passing fad. Even years after Oprah encouraged her followers to band together, read and discuss, libraries continue to host clubs and recommend books. And why not? As a friend of mind (and avid book clubber) once told me, “It’s like being part of a community.” The key to these micro communities is the book, of course. But, you can’t deny (at least, I can’t) that food is also a vital part. Continue reading “Grab A Book And Eat It!”→
Chances are good that you’ve noticed a shift in menu fare lately – more like a sea change, really. Filet mignon is no longer king. Instead, you’re likely to nosh on sweetbreads, heart and brain. Better yet, the chef will have proudly made all the charcuterie, maybe even the bread, himself. This year’s Maverick Chefs are leading that cross-Canada charge. Brayden Kozak, Brandon Olsen, Ségué Lepage and Dale MacKay have, in one way or another, revolutionized the way Canadians think about and enjoy food. They have embraced the beauty and simplicity of old, artisanal methods making as much by hand as possible despite the small, cramped kitchens in which they work their magic. Continue reading “Tidings’ Maverick Chefs”→