Cuisine Canada is a national alliance of Canadian culinary professionals who share a common desire to encourage the development, use and recognition of fine Canadian food and beverages. For more than 140 years, the University of Guelph has contributed to Canadian cuisine in its programs in agriculture, food science, hospitality and tourism management and is the home of one of Canada’s best cookbook collections.
The Canadian Culinary Book awards are sponsored by: Agricultural Adaptation Council, CanolaInfo, Royal Agricultural Winter Fair, Chicken Farmers of Canada, Parmalat Canada, Beef Information Centre, The Ancaster Old Mill, Niagara College Teaching Winery, The Fairmont Royal York, Niagara College, Borealis Grille & Bar, George Brown College, Georgian College, Liaison College, Rootham Gourmet Preserves, Harbinger Communications, Stratford Chefs School and Ontario Farm Fresh Marketing Association.
(Then I am launching The Okanagan Food & Wine Writers Workshop, which will be three days of small group professional development with some of Canada's best food and wine editors and writers. Stay tuned. I'm just finalizing details and I'll post them here as well as on the workshop's official site.)
Ok, I’m sorry that I am posting this NOW. But the January / February 2009 issue of The Walrus had no fewer than three great features on food issues, and even one shorter piece on the emerging wine region of the Gaspereau valley in Nova Scotia.
First, there’s a very interesting article on Canadian ginseng, Change of Pace: Former tobacco farmers have a bumper new crop to exploit by Robert Hough, and then a very well-researched and up-to-the-moment article on vertical farming, The Future Has Begun: Vertical farms will take eating local to the next level — but are they safe? by Nora Underwood. Finally there’s a very important article on the reality of GMO foods in Canada by Anita Lahey (see below).
If you can’t find this issue still on newstands, don’t panic. You can buy the issue on-line. It’s worth it!!
Here’s the one that really caught my attention.
Do You Know What You’re Eating? Canadians want labels on GM foods. But would we understand them? by Anita Lahey
…especially given it’s opening paragraph:
On May 5, 2008, Conservative MP Rob Merrifield, who represents the Alberta riding of Yellowhead, west of Edmonton, stood up in the House of Commons and told fellow politicians, “My fear is that if we put a label on genetically modified foods, you have an electorate that doesn’t quite understand what that means.”
Published January 1, 2003, Cook's Illustrated (from www.cooksillustrated.com)
Can I cook acidic foods in cast iron pans?
The foods most likely to react with iron are acidic ones, such as tomatoes, wine, vinegar, and lemon juice. The acid acts to release some of the metal molecules from the pan surface, causing the cooked food to have a metallic or “off” taste. But will you get the same results with a well-seasoned cast-iron pan? Read the entire post.
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