Pistachio

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March, 2009 Monthly archive

The Canada Goose is a health hazard.

Senator Nancy Ruth

This isn’t what I had in mind when I was considering in my last post how two problems could add up to two solutions.

Pissed that too many geese and their detritus are spoiling her cottage property, the senator took the Canadian Food Inspection Agency to task.

The geese should be shot and cooked and served to the poor, she said, or more specifically, as she explained to the media later, shot, plucked, inspected and sent to food banks.

And hey, it’s not just the fecal matter washing into her lake. It’s a problem near her Toronto home, too.

“We cull other animals,” she insisted, “why not these?” She might have a point, if it weren’t for her shameless sell-interest.

I wonder what else is going awry in the senator’s personal life that we can enlist the goverment to set right?

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From the Globe archives comes this story about how a Toronto problem could solve a prairie problem.

If we can suck up cold water from the bottom of Lake Ontario to efficiently cool the finanical district’s sky scrapers during air conditioning season, we can do what these farmers propose.

Maybe not then, but wouldn’t we consider it today?

25 YEARS AGO:

The Globe and Mail reported that organic food farmers in Saskatchewan, faced with a spring plague of grasshoppers, proposed a solution to the Toronto gull problem – wing the birds out to the Prairies. The farmers were undaunted by the formidable task of catching and exiling the gulls, which were soiling Toronto’s waterfront. “If science can put a man on the moon, it should be able to transport gulls from Toronto to Saskatchewan,” said a representative of an organic producers marketing co-op.

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We’re already feeding a lot of people.

Crystal Mackay, Executive Director of the Ontario Farm Animal Council


Crystal Mackay thinks we could be feeding many more. As host of  last week’s symposium about how to grow farming, she said we’re ready for it.

One quarter of the Canada’s farms are in Ontario. The province is home to a third of the national population, and less than two per cent are farmers. As a case study in enterprise, we can look at how 50 percent of our pork is exported to the US.

We have the soil, climate and infrastructure to support a much larger industry, experts said. But then came the lament that not enough people wanted to go into farming. Manufacturing is going down the tubes, but agriculture isn’t likely to fully compensate. We’re going to need seed money, they said.

The investment fund established two years ago to promote the commercialization of local farming is just the beginning.

A wave of decentralized farming has begun. and it’s going to be huge.

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Easy to digest news about the business of food.

Updated daily, from global sources.

Follow it here.

But for starters, it’s here.

Trans fat ban in BC hits October 1

Consumer spending down in Q4 2008, first decline since 1995

Enviro-ocean group declares that the seas are hungry for fish

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Sarkozy’s favourite meal at Le Bristol, where he dines a couple of times a week, is a starter of stuffed macaroni with black truffle, artichoke and duck foie gras, which costs about $100.

Associated Press


For starters, an economic crisis during which the guardian of rarefied cuisine says to its family: Why can’t you be more like your expat brother Jean-Georges in New York? “He does a three-star prix fixe lunch for $28,” says Michelin France’s Director Jean-Luc Naret. Actually, JG is only one in a band of peers lining up killer deals.

Main course, the heart of fine-dining, pumping with the life-blood of corporate spending [about to hit an endangered watchlist, but still sustaining].

To finish, with sweet irony: a declarative coup de gras from Le Bristol’s chef, Eric Fréchon, the only star upgrade [from two to three]  given by Michelin France this year. Says Fréchon: “In the past, we used to turn people away. Today, we aren’t doing that any more.”

Great news for the cheese course: a ripening democratization of grande cuisine.

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“Tiradito is said to be the most cherished imprint the Japanese left on Peruvian cuisine. It’s often compared to sashimi for that reason, but it’s actually more like carpaccio.”

The soul of authentic Peruvian cuisine can be found in a humble place called Soñia’s, a popular Lima eatery that specializes in ceviche — fresh, raw fish dressed with lime juice and little else. The fish still carries the flavour of the ocean, and as a foil for the lime’s brightness, ceviche is traditionally served with sweet potato and corn.

In this neighbourhood, where there are cevicherí­as at every turn, Soñia’s, has endured because, for the last 30 years, she has been cooking the fish that her husband pulls from the Pacific that morning. You don’t dine at Soñia’s. You eat what is likely to be the best ceviche you’ve ever had and you’ll try other fish, too, like the fried calamari.

Gourmet advisory: not all Peruvian eating is like this — a little out of the way, very casual and relatively unchanged over three decades. [more]

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