(2 votes, average: 4.50 out of 5)Ah, potato salad – a staple on the North American picnic menu. This dish is appealing because of its rich and creamy good looks, but is notorious for its excessive use of eggs. Here’s a fresh take on the ol’ potato salad. An egg-free mayonnaise base adds the creaminess while losing the eggs, the cholesterol, and [...]
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  (1 votes, average: 4.00 out of 5)Early in January, I went on a road trip down to Portland, Oregon, one of my favourite places to visit in the ol’ U.S. of A. While en route, we stopped in Seattle for a day. I find Seattle to be pretty similar to my ‘hood, its sister city, Vancouver BC. They share the same dreary skies, unfair amount of precipitation, and love for an overpriced cup of joe. They also share an exciting food scene, with more and more residents feeling hungry for good, locally-sourced food. We hit up the Pike Place Market for breakfast and while maneuvering through the busyness of the hungry morning crowd, we found a little sandwich joint called Sisters European Snacks, tucked away in Post Alley. They offer an assortment of amazing grilled focaccia sandwiches stuffed with hearty deliciousness like avocados, eggplants, cheese, and eggs. I had the aptly named “Eggspensive” sandwich, an arrangement of avocado, alfalfa sprouts, provolone cheese, and a fried egg, all sandwiched in between two slices of grilled focaccia bread. Best sandwich ever. EVER!  Sisters European Snacks - Photo by Geoff Peters This sandwich was permanently filed in my brain - under awesome. When I got home, knowing I could never justify driving to Seattle for a sandwich run during my lunch break, I decided to make my own variant of the “Eggspensive”. Americans tend to get more of the heat when it comes to discussions about porkiness, over-consumption, and environmental destruction. But we increasingly plumpy Canadians are quickly catching up to the laissez-faire, “bigger is better” attitude of neighbours down south. Take for example, the once booming salmon industry off the coast British Columbia, now facing the lowest [...] (No Ratings Yet)Yes, it’s a tired cliche – men prefer meat. It’s the why that’s debatable. This is confirmed by the observations of Roz Zurko in her “Top 10 Favorite Meals of the American Man”. Here are her top picks for meaty man-approved meals (with recipes from AllRecipes.com): 1. Shepherd’s Pie 2. New York Strip Steak 3. Boiled Lobster 4. Prime Rib 5. Beef [...] For many men, the thought of a meatless meal often invokes the reaction of, as my meat-tatarian friend John best put it, “What the f*ck?!” after he bit into a seed burger at a local vegetarian dive that I coerced him into trying out. At its core, eating green is not necessarily about adopting a primarily plant-based diet, rather, it’s about being curious about where your food comes from and respecting the people, plants, and animals that make the grub on our plate possible. Contrary to what your neighbourhood militant vegetarian may say, eating meat can still be green, or at the very minimum, be green-er and better for you with a few modifications.
Why? Well, according to him, it’s tasty and nutritious, especially organs like the kidneys (he has a site for those interested in learning about and cooking with offal). And while Cosentino’s creations are often touted as innovative (Calf’s brain with porcini and capers, anyone?), he reminds us that cooking and eating with the whole animal in mind has been, and still is, the practice of home cooks and chefs the world over. |
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“Tasty Salted Pig Parts” aren’t the first things that come to mind when I think about sustainable eating. 