Monday, April 17, 2017
Flavourful Saskatoon, April 16, 2017
Congratulations to Black Fox Farm and Distillery! Their Oaked Gin Barrel Two was recently crowned the best cask gin at the World Gin Awards.
Imprint Plant-Based Foods
Imprint Plant-Based Foods is a new initiative by a young vegan couple who weren’t finding enough plant-based options in Saskatoon stores so started experimenting and making their own. Pleased with the results, they’ve started selling their products. I tried their cashew-based cheese alternative this weekend and really enjoyed it. It’s smooth and creamy and spreads well on bread or crackers. The original hickory-flavoured product is mild with just the right amount of flavour. The taco-flavoured one has a bit of zip – I’m looking forward to trying it on baked sweet potato. You can also purchase burgers and sausages.
World Disco Soup Day, Apr. 29
Soup and dance – less waste and less hunger. The Slow Food Youth Network is promoting World Disco Soup Day on Apr. 29. Disco Soup started 5 years ago in Germany to protest food waste. Here's what to do if you want to organize a Disco Soup Day in your community.
May 6 Food Drive
The Saskatoon Food Bank and Learning Centre is struggling to put nutritious food for 2-3 days in people’s baskets with a record-breaking 22,000 people coming to the Food Bank for help in March 2017. We can help by making a donation or by contributing to the May 6 Food Drive.
Kids in the Kitchen
Are your kids interested in cooking? The Local Kitchen is offering two week-long, half-day cooking classes for kids ages 6 and up in July – Level 1 and Level 2.
Anita’s Coconut Yogurt
Anita Shepherd started making coconut yogurt to use in her vegan baked goods. The yogurt turned out to be more popular than the muffins and became a full-time business. “Sourcing for my yogurt was particularly difficult, because I didn’t just want organic—I wanted additive free. If you’re buying premade, commercial coconut milk, it probably has either carrageenan or guar gum, or some kind of emulsifier additive. . . . Some people see the price and are offended. But if someone came here for one day and saw how much goes into it labor and ingredient wise, I think they would be like, Oh my god, you should be charging twenty dollars a cup.”
In Berlin, cooking is helping long-time inhabitants and immigrants to connect. There are collaborative cooking classes, refugee-run restaurants and cafés, and pop-up dinners.
Flavourful Saskatoon is a weekly Monday feature. I also post articles about food that is good, clean and fair; travel; and books. You may also enjoy EcoFriendly Sask profiling Saskatchewan environmental initiatives and events.
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