Pros: Say Cheese!
Cheese packs nine essential nutrients, including calcium, into a tiny wedge.
The most consumed cheeses in Canada are cheddar and mozzarella. A 50-g hunk of cheddar contains a whopping 361 mg of calcium. That beats the 320 mg of calcium in a cup of milk, and is roughly 36 per cent of an adult’s daily calcium requirement, according to Heidi Boyd, registered dietitian with the Dairy Farmers of Canada.
It’s also a great source of protein. One serving of cheddar contains about 12 g of protein, not a lot less than the same amount of T-bone steak, which contains approximately 15 g of protein.
Cheese is a significant source of vitamin A, which is vital for bone and tooth development, vision at night, healthy skin and hair.
It’s high in phosphorus, which promotes bone and tooth health, vitamin B12, which aids in red blood cell formation and zinc, which helps form our bones and tissues and convert food into energy. And it’s a source of potassium, which helps lower our blood pressure and improves muscle function.
And there’s good news for the lactose intolerant. The amount of lactose varies from cheese to cheese — brie, mozzarella, aged cheddar, parmesan and Swiss contain only trace amounts.
Cons: Give it to the mouse
Cheese can be very high in fat. Consuming half a small wheel of brie, which is often 50 per cent fat, is equivalent to consuming half a stick of butter, says registered dietitian Shauna Lindzon.
No matter which way you slice it, most cheese is also high in sodium, which can raise blood pressure, and saturated fat, which can raise blood cholesterol levels, Lindzon says.
But studies also show that despite those individual issues, people who eat cheese have a lower risk of heart disease, stroke and cardiovascular events.
Beware of processed cheese, which can have added fat, salt, chemicals and be of dubious quality.
And pregnant woman should avoid unpasteurized cheeses.
Bottom Line
Indulge! Cheese is nutritious. But a little goes a long way.
Cheese, despite all that’s good about it, is still very fattening. Snack in small amounts, says Lindzon. Shred, melt and sprinkle your cheese to make a small hunk last longer. And try spicy varieties, such as jalapeno havarti, because the flavour punch makes you want to eat less.
Canada’s Food Guide recommends adults, aged 19 to 50, eat two servings of milk and alternatives a day, with a focus on lower-fat alternatives, like skim milk or light cheese.
In general, harder cheeses contain more calcium than softer varieties. And low fat options are healthier. Thanks to food technology, Lindzon says, low-fat cheese is tastier now than ever before.
Every week in Food Fight, we get to the bottom of a controversial food. Have a topic you'd like us to explore? Email life@thestar.ca and include the subject line “food fight.”
Monday, 17 December 2012
Serve oysters at your holiday party with these easy tips
http://www.theglobeandmail.com/life/holiday-guide/holiday-video/video-serve-oysters-at-your-holiday-party-with-these-easy-tips/article5924766/
To prepare an oyster platter, get them shucked at the fishmonger the day of the party, put them on ice and serve them on a cold tray. Garnish with lemons and grated horseradish or mignonette sauce. This traditional French sauce for oysters gives them a piquant flavour.
Ingredients
36 oysters
1/4 cup red wine
1/4 cup red wine vinegar
2 tablespoons chopped shallots
2 teaspoons cracked peppercorns
1 teaspoon grated lemon rind
1/4 cup red wine
1/4 cup red wine vinegar
2 tablespoons chopped shallots
2 teaspoons cracked peppercorns
1 teaspoon grated lemon rind
Method
Combine red wine, red wine vinegar, shallots, peppercorns and lemon rind and bring to a boil. Remove from heat. Let sit for 2 hours to concentrate the flavours. Chill before serving with oysters. Makes about 1/2 cup.
Suggested Wine Pairings
A sake martini is a fine theme cocktail for this appetizer (two parts gin or vodka to one part good sake, stirred not shaken). Sparkling wine is versatile and festive – I’d suggest Spanish cava or trendy prosecco from Italy. Grassy Chilean sauvignon blanc is a flexible and affordable white-wine option, while zippy, slightly chilled Beaujolais, the French red, won’t be a total disaster with oysters. Beer-wise, I’d opt for a slightly
Friday, 14 December 2012
Looking for ways to make your meals healthier without compromising taste or too much change?
Looking for ways to make your meals healthier without compromising taste or
too much change? It can be the smallest substitutions that make the biggest
difference in improving your health. Here are great substitutions for some key
ingredients:
Instead of "SUGAR"
White sugar is highly refined. Although originally derived from the cane or beet plant, all the nutrients and minerals have been stripped away with nothing left but a sweet, nutritionally void substance that is extremely high glycemic. This causes blood sugar imbalances (energy highs and lows) and is a leading cause of weight gain, obesity and diabetes. Not only that, but sugar also suppresses the immune system and feeds diseases, viruses, bacteria, infection and yeasts (including candida). As for brown sugar - don't be fooled - brown sugar (commonly used in baking) is just white sugar with added molasses!
Try These Healthier Substitutions:
So what to do? Although it can be hard to cut out sugar completely, here are some 'better than' alternatives to the highly refine white stuff.
1) Stevia
Stevia is a natural sweetener derived from the sweet stevia leaf - an herb native to south America. It is virtually calorie-free and has no impact on blood sugar levels making it a great alternative for diabetics, those on sugar-reduced diets, or those watching their weight. It's much sweeter than sugar (about 100-400x sweeter) and can have a bitter/pungent aftertaste so a little goes a long way!
2) Coconut sugar
Coconut sugar is a natural sugar derived directly from the sap of the coconut tree's flower blossoms. The sap is collected, immediately boiled and crystallized into sugar crystals. It's low on the glycemic index - much lower than cane sugar (35GI vs. 68GI) and has a significantly lower fructose content than agave nectar. It's rich in minerals (magnesium, potassium and zinc) and vitamins B and C. And it tastes DELICIOUS! Kind of like caramel!
3) Raw Honey
Although honey is higher on the glycemic index, RAW honey (not to be confused with the refined, processed honey found in most cupboards) is loaded nutrients. Raw honey is a thick, cloudy colour with a wax-like consistency. Raw honey has been demonstrated to have antimicrobrial properties and is rich in antioxidants, phytonutrients and enzymes.
Instead of "JAMS"
Many commercial jams are just another form of refined sugar. 1 tablespoon of jam can contain up to 50% sugar (sometime more!) and is typically void of nutrients and fibre.
Instead of refined, commercial jams, try these healthier substitutions:
1) Apple ButterApple butter is a rich, creamy, and smooth concentrated apple spread. It's made with the entire apple and is much richer and thicker than apple sauce. It's higher in fiber than most jams and is lower in calories and sugar. It's also great used in recipes as a sugar substitute, spread on pancakes instead of syrup or delicious mixed with natural peanut or almond butter for a healthier (and tastier) take on PB&J!
2) Make your own using: (a) Dried Fruit:
Take your favourite dried fruit (such as apricots, blueberries or cherries) re-hydrate in water for about an hour and blend into a rich and delish fruit spread. Or if you prefer immediate gratification - toss dried fruit in blender/food processor with water and process into a spread.
(b) Fresh Fruit!
Take your favourite fresh fruit and blend with additional fiber (such as ground chia, ground flax or psyllium husk) to create a gelatinous fruit spread! The fiber will create 'thickness' as it will absorb excess moisture. These fibers have gelatinizing properties, giving it a 'jam'-like consistency - and they are loaded in extra nutrients and omega fatty acids!
(c) Or quite simply - grab a fork and start mashing! Mashed up bananas or mangos (or even try bananas and strawberries together) make a delicious creamy spread. All the nutrients are left in tact, making it high in vitamins, minerals, phytonutrients and fiber!
Instead of "WHITE" or "BROWN" BREAD
White bread is highly refined, nutritionally void, and has the same impact on your body as eating white, refined sugar. Some of the whole wheat bread that's out there isn't much better as it's made primarily with white, refined flour with some added wheat germ, or may contain a mixture of whole wheat and highly refined wheat.
Try These Healthier Substitutions:
What's better:100% WHOLE GRAIN breads made with 100% wholegrains, such as kamut, spelt, brown rice or rye. When purchasing these breads, look for WHOLE GRAIN as the first ingredient (and subsequent ingredients). If it needs to be 'enriched', chances are it's not whole to begin with.
What's best: Sprouted Grain bread! Although it looks and tastes like regular sliced bread - spouted grain breads trump any bread in terms of the nutrients and digestion! 'Sprouting' a grain activates the grain's enzymes and increases the nutritional profile of the grain. It also breaks down the protein into amino acids (including breaking down the gluten - which can cause many people bloating and discomfort) making easier for you body to digest and assimilate the nutrients.
· Ezekiel bread is a type of sprouted grain sliced bread available in most supermarkets and health food stores (often found in the freezer section)
· Manna Bread is a sprouted loaf that has more of a muffin consistency (and taste!)
Instead of "SOUR CREAM"
Sour cream is a fermented 'cream', which tends to fall high on the saturated fat scale (the fats we want to limit). In most fat-free versions, the fat is typically substituted with corn syrup or other fat-causing sugar, which doesn't do well for overall health or waist-line.
Try These Healthier Substitutions:
1) Greek yogurt Greek yogurt has the same rich and creamy consistency as sour cream with less calories and saturated fat. Because Greek yogurt is strained three times (versus 1-2x as with regular north American yogurt) it is much thicker and creamier. It's also lower in sugar and higher in protein than regular yogurts, and is also rich in active bacterial cultures (probiotics) that help improve intestinal health.
2) Cottage cheese blended with a squeeze of fresh lemon. Cottage cheese is rich in protein and lower in fat than most cheeses (and sour cream!). Blending it changes the consistency into something smooth and creamy, and a twist of lemon provides an added dose of Vitamin C and the 'sourness' sans the sour cream.
Instead of "SUGAR"
White sugar is highly refined. Although originally derived from the cane or beet plant, all the nutrients and minerals have been stripped away with nothing left but a sweet, nutritionally void substance that is extremely high glycemic. This causes blood sugar imbalances (energy highs and lows) and is a leading cause of weight gain, obesity and diabetes. Not only that, but sugar also suppresses the immune system and feeds diseases, viruses, bacteria, infection and yeasts (including candida). As for brown sugar - don't be fooled - brown sugar (commonly used in baking) is just white sugar with added molasses!
Try These Healthier Substitutions:
So what to do? Although it can be hard to cut out sugar completely, here are some 'better than' alternatives to the highly refine white stuff.
1) Stevia
Stevia is a natural sweetener derived from the sweet stevia leaf - an herb native to south America. It is virtually calorie-free and has no impact on blood sugar levels making it a great alternative for diabetics, those on sugar-reduced diets, or those watching their weight. It's much sweeter than sugar (about 100-400x sweeter) and can have a bitter/pungent aftertaste so a little goes a long way!
2) Coconut sugar
Coconut sugar is a natural sugar derived directly from the sap of the coconut tree's flower blossoms. The sap is collected, immediately boiled and crystallized into sugar crystals. It's low on the glycemic index - much lower than cane sugar (35GI vs. 68GI) and has a significantly lower fructose content than agave nectar. It's rich in minerals (magnesium, potassium and zinc) and vitamins B and C. And it tastes DELICIOUS! Kind of like caramel!
3) Raw Honey
Although honey is higher on the glycemic index, RAW honey (not to be confused with the refined, processed honey found in most cupboards) is loaded nutrients. Raw honey is a thick, cloudy colour with a wax-like consistency. Raw honey has been demonstrated to have antimicrobrial properties and is rich in antioxidants, phytonutrients and enzymes.
Instead of "JAMS"
Many commercial jams are just another form of refined sugar. 1 tablespoon of jam can contain up to 50% sugar (sometime more!) and is typically void of nutrients and fibre.
Instead of refined, commercial jams, try these healthier substitutions:
1) Apple ButterApple butter is a rich, creamy, and smooth concentrated apple spread. It's made with the entire apple and is much richer and thicker than apple sauce. It's higher in fiber than most jams and is lower in calories and sugar. It's also great used in recipes as a sugar substitute, spread on pancakes instead of syrup or delicious mixed with natural peanut or almond butter for a healthier (and tastier) take on PB&J!
2) Make your own using: (a) Dried Fruit:
Take your favourite dried fruit (such as apricots, blueberries or cherries) re-hydrate in water for about an hour and blend into a rich and delish fruit spread. Or if you prefer immediate gratification - toss dried fruit in blender/food processor with water and process into a spread.
(b) Fresh Fruit!
Take your favourite fresh fruit and blend with additional fiber (such as ground chia, ground flax or psyllium husk) to create a gelatinous fruit spread! The fiber will create 'thickness' as it will absorb excess moisture. These fibers have gelatinizing properties, giving it a 'jam'-like consistency - and they are loaded in extra nutrients and omega fatty acids!
(c) Or quite simply - grab a fork and start mashing! Mashed up bananas or mangos (or even try bananas and strawberries together) make a delicious creamy spread. All the nutrients are left in tact, making it high in vitamins, minerals, phytonutrients and fiber!
Instead of "WHITE" or "BROWN" BREAD
White bread is highly refined, nutritionally void, and has the same impact on your body as eating white, refined sugar. Some of the whole wheat bread that's out there isn't much better as it's made primarily with white, refined flour with some added wheat germ, or may contain a mixture of whole wheat and highly refined wheat.
Try These Healthier Substitutions:
What's better:100% WHOLE GRAIN breads made with 100% wholegrains, such as kamut, spelt, brown rice or rye. When purchasing these breads, look for WHOLE GRAIN as the first ingredient (and subsequent ingredients). If it needs to be 'enriched', chances are it's not whole to begin with.
What's best: Sprouted Grain bread! Although it looks and tastes like regular sliced bread - spouted grain breads trump any bread in terms of the nutrients and digestion! 'Sprouting' a grain activates the grain's enzymes and increases the nutritional profile of the grain. It also breaks down the protein into amino acids (including breaking down the gluten - which can cause many people bloating and discomfort) making easier for you body to digest and assimilate the nutrients.
· Ezekiel bread is a type of sprouted grain sliced bread available in most supermarkets and health food stores (often found in the freezer section)
· Manna Bread is a sprouted loaf that has more of a muffin consistency (and taste!)
Instead of "SOUR CREAM"
Sour cream is a fermented 'cream', which tends to fall high on the saturated fat scale (the fats we want to limit). In most fat-free versions, the fat is typically substituted with corn syrup or other fat-causing sugar, which doesn't do well for overall health or waist-line.
Try These Healthier Substitutions:
1) Greek yogurt Greek yogurt has the same rich and creamy consistency as sour cream with less calories and saturated fat. Because Greek yogurt is strained three times (versus 1-2x as with regular north American yogurt) it is much thicker and creamier. It's also lower in sugar and higher in protein than regular yogurts, and is also rich in active bacterial cultures (probiotics) that help improve intestinal health.
2) Cottage cheese blended with a squeeze of fresh lemon. Cottage cheese is rich in protein and lower in fat than most cheeses (and sour cream!). Blending it changes the consistency into something smooth and creamy, and a twist of lemon provides an added dose of Vitamin C and the 'sourness' sans the sour cream.
Natural Cures From Head To Toe
Melissa breaks down common ailments from head to toe and how we can cure them
in a safe and natural way!
Headache
Why we get them:
Why we get them:
Why we get it:
Why we get it:
Why we get them:
Headache
Why we get them:
- Blood deficiency due to stress & lack of water
- Blood vessel constriction
- Different areas of the brain - pertains to different areas of the body out of balance (liver, large intestine congestion, etc.)
- Magnesium is great for headaches because it is a muscle relaxant. Did you know 70 per cent people are deficient in magnesium?
- Eat lots of dark greens like spinach, kale, and Swiss chard
- Drink a ton of water to hydrate the body
Why we get them:
- According to the philosophy of Chinese medicine, the liver is responsible for the smooth flow of Qi (energy) throughout the body and smoothing our emotions. Anger, irritability, and frustration are all signs that our Qi is not flowing smoothly.
- Alcohol, coffee and lack of sleep all disrupt the liver causing your eyes to water
- Bitters
- Lemon water
Why we get it:
- Heartburn has nothing to do with the heart. Instead, heartburn is caused by too much stomach acid. Heartburn is sometimes called acid indigestion.
- Over the counter heartburn medication, over a long period of time, can lead to hypercalcemia, renal stones and metabolic alkalosis.
- Apple cider vinegar
Bloating
Why we get it:- There are many causes of bloating, including diet, irritable bowel syndrome, lactose intolerance, reflux, and constipation, to name a few.
Why we get it:
- Allergies further weaken the digestive system
Natural Cure:
- Digestive enzymes
- Dried Papaya seeds. Papaya seeds contain papain, which is a natural digestive aid. Throw the dried seeds in your pepper mill. You can use it as seasoning and to help with your digestion.
Why we get them:
- Poor circulation from lack of movement
- Poor circulation due to venous insufficiency ("Qi & Blood Deficiency")
- Vitamin B complex for blood circulation
- Water & exercise!
- Evening Primrosem, used externally
Peggy K's Holiday Cure Alls
1. Holiday Hangover
Coconut water is rich in electrolytes that replenishes the minerals that were lost as a result of too much alcohol and dehydration. It hydrates you the quickly and efficiently. Drink it right before bed and first thing in the morning to prevent and get rid of that hangover pronto!
Peggy's tip: Coconut water and vodka makes the best tox and detox cocktail
Chlorella is a green algae that is high in chlorophyll. Studies show that it helps reduce the incidence of hangovers by 97 percent! It helps to detox your liver
2. Bloated Belly
Kombucha contains natural probiotic cultures that keep you regular and bloat-free. Plus it makes a great bubbly. Put some in a champagne flute and sip on it in-between cocktails at a party to keep you feeling less bloated and keep your belly flat.Celery is a natural diuretic that helps get rid of bloat and water retention.
3. Mall Meltdown
Maca is an adaptogen, which are found in herbs that increase the body's resistance to stress and one's ability to adapt to it. It's also is rich in B-vitamins and Vitamin C which are powerful stress busters.Savi Seeds is what I call the "happy seeds" as they are high in Omega 3's and Tryptophan, both of which boost your mood. Who couldn't use that during stressful holiday shopping!
4. Festive Fatigue
Bananas contain B vitamins which are energy-boosting and rich in tryptophan, which also boosts our mood! It's a portable, easy-to-eat snackVega One is an all-in-one nutritional shake powder. It contains half your daily recommended intake of vitamins and minerals, it's loaded in greens, omega 3's, fiber, protein, antioxidants, stress-busting maca and amazing nutrient dense super foods. So basically it ensures everything you need is in your cup!
http://www.cbc.ca/stevenandchris/2012/12/peggy-ks-holiday-cure-alls.html
Sunday, 9 December 2012
Toronto's X-mas Crafts and Markets !
http://www.torontolife.com/daily/style/gossip-monger/2012/12/06/toronto-christmas-craft-fairs/
Craft shows have come a long way from the grandma-centric knitting fests that they once were, now offering locally made, handcrafted gems that are well worth coveting. Moreover, with Christmas less than three weeks away, they’re a great way to find a range of presents in one spot. Though the One of a Kind Show, the city’s most high-profile craft sale, has come and gone, a range of holiday-themed pop-up markets are still ahead. Here are the best of the lot.
• Toronto Young Designers Holiday 2012: Brassaii will host a dozen vendors at this one-day fair, including Lockett Jewels, Michelle Ross Jewellery, Arbonne and Health Hut. Keep an eye out for statement jewellery, chic baby clothes and handmade cards. (Brunch lovers needn’t worry—the restaurant will continue food service during the sale). Dec. 8, 10:30–3:30. Cash only. Brassaii, 461 King St. W. Find out more »
• Milk Glass Co. Holiday Pop-up Sale: This sale runs until Dec. 22, giving last-minute shoppers plenty of time to check out Christmas cards and tree ornaments, along with some unique non-seasonal accessories (we love Alexandria Pellegrino’s adorably girly handmade aprons). At an opening reception tonight from 5 p.m. to 11 p.m., organizers will offer hot cocoa and gift-wrapping. To Dec. 22. Cash only. 1247 Dundas St. W. Find out more »
• City of Craft 2012: City of Craft’s sixth annual fair includes workshops, galleries and over 45 vendors. The fashion-minded should check out Falconwright’s clutches, Hot Pop Factory’s 3D jewellery and Good Night, Day’s knitted headbands. Craft workshops will keep children occupied while “Santa” does some shopping. Dec. 8, 11–6; Dec. 9, 11–5. The Theatre Centre, 1087 Queen St. W. Find out more »
• The Artisans’ Gift Fair: An indie bar may not seem like the most obvious place to hold a craft fair, yet every year the Tranzac transforms the small beer-stained room into a cozy shop. The goods are funky and modern, with gluten-free treats from The Spadina Diner, creative cards from Green Bean and colourful knit coffee warmers for every style. Dec. 8, 9, 15, 16, 22 and 23. Tranzac, 292 Brunswick Ave. Find out more »
• Lowe’s Toronto Christmas Market 2012: It just doesn’t get any more Christmassy than the Distillery District: twinkling lights, roaming carollers, a reindeer zoo and the comforting smell of roasting chestnuts. The European-style street market sells gourmet treats and crafts and is ideally positioned right next to a wine garden. To Dec. 16. Find out more »
• Wandering Winter Craft Show: Shop Cats will be hosting their last craft show of the season in the ballroom at the Gladstone Hotel. Shop from over 30 local artists, with a focus on jewellery, prints and one-of-a-kind artwork. Dec. 9, 11–5. The Gladstone Hotel, 1214 Queen St. W. Find out more »
• Mavrik Mrkt Holiday Edition: For one day only, Mavrik Wine Bar is being transformed into a holiday market. Grab a drink, listen to live music and peruse the homemade treats and trinkets, including jewellery from Touch the Dutch and organic beauty products from Naked Organic. Dec. 15, 10–4. Mavrik Wine Bar, 676 Queen St. W.
• Holiday Art Market at Artscape: Take in the artsy-holiday ambience at Wychwood Barns’ sale. Alongside the 50-odd exhibitors, there will be demonstrations and a seasonal café. Dec. 9 and 16, 12–5. Artscape Wychwood Barns, 601 Christie St.
Craft shows have come a long way from the grandma-centric knitting fests that they once were, now offering locally made, handcrafted gems that are well worth coveting. Moreover, with Christmas less than three weeks away, they’re a great way to find a range of presents in one spot. Though the One of a Kind Show, the city’s most high-profile craft sale, has come and gone, a range of holiday-themed pop-up markets are still ahead. Here are the best of the lot.
• Toronto Young Designers Holiday 2012: Brassaii will host a dozen vendors at this one-day fair, including Lockett Jewels, Michelle Ross Jewellery, Arbonne and Health Hut. Keep an eye out for statement jewellery, chic baby clothes and handmade cards. (Brunch lovers needn’t worry—the restaurant will continue food service during the sale). Dec. 8, 10:30–3:30. Cash only. Brassaii, 461 King St. W. Find out more »
• Milk Glass Co. Holiday Pop-up Sale: This sale runs until Dec. 22, giving last-minute shoppers plenty of time to check out Christmas cards and tree ornaments, along with some unique non-seasonal accessories (we love Alexandria Pellegrino’s adorably girly handmade aprons). At an opening reception tonight from 5 p.m. to 11 p.m., organizers will offer hot cocoa and gift-wrapping. To Dec. 22. Cash only. 1247 Dundas St. W. Find out more »
• City of Craft 2012: City of Craft’s sixth annual fair includes workshops, galleries and over 45 vendors. The fashion-minded should check out Falconwright’s clutches, Hot Pop Factory’s 3D jewellery and Good Night, Day’s knitted headbands. Craft workshops will keep children occupied while “Santa” does some shopping. Dec. 8, 11–6; Dec. 9, 11–5. The Theatre Centre, 1087 Queen St. W. Find out more »
• The Artisans’ Gift Fair: An indie bar may not seem like the most obvious place to hold a craft fair, yet every year the Tranzac transforms the small beer-stained room into a cozy shop. The goods are funky and modern, with gluten-free treats from The Spadina Diner, creative cards from Green Bean and colourful knit coffee warmers for every style. Dec. 8, 9, 15, 16, 22 and 23. Tranzac, 292 Brunswick Ave. Find out more »
• Lowe’s Toronto Christmas Market 2012: It just doesn’t get any more Christmassy than the Distillery District: twinkling lights, roaming carollers, a reindeer zoo and the comforting smell of roasting chestnuts. The European-style street market sells gourmet treats and crafts and is ideally positioned right next to a wine garden. To Dec. 16. Find out more »
• Wandering Winter Craft Show: Shop Cats will be hosting their last craft show of the season in the ballroom at the Gladstone Hotel. Shop from over 30 local artists, with a focus on jewellery, prints and one-of-a-kind artwork. Dec. 9, 11–5. The Gladstone Hotel, 1214 Queen St. W. Find out more »
• Mavrik Mrkt Holiday Edition: For one day only, Mavrik Wine Bar is being transformed into a holiday market. Grab a drink, listen to live music and peruse the homemade treats and trinkets, including jewellery from Touch the Dutch and organic beauty products from Naked Organic. Dec. 15, 10–4. Mavrik Wine Bar, 676 Queen St. W.
• Holiday Art Market at Artscape: Take in the artsy-holiday ambience at Wychwood Barns’ sale. Alongside the 50-odd exhibitors, there will be demonstrations and a seasonal café. Dec. 9 and 16, 12–5. Artscape Wychwood Barns, 601 Christie St.
Top five cheese destinations ....
http://www.theglobeandmail.com/life/food-and-wine/food-trends/canadas-top-five-cheese-destinations/article4452324/
Kelsie Parsons has always loved cheese. Even on his meagre student’s budget while studying art criticism, he would allocate twice as much money for cheese than for the rest of his groceries, spending most of it in Toronto’s Kensington Market. After graduating, Mr. Parsons discovered his dream job when he found work selling cheese at local farmers markets. Captivated by the stories of Canada’s cheese makers, he decided to write a definitive book about our national cheese culture.
“It fascinates me how the land changes across Canada from the iron-rich red soils of PEI to wild grasses found on the rolling hills of the Magdalen Islands,” he says. These unique terroirs are expressed in the cheeses themselves.
Mr. Parsons is halfway through his coast-to-coast research trip, having travelled through Ontario, Quebec and the Maritimes and is currently heading toward Winnipeg, spending August travelling through the Prairies, Alberta and British Columbia. On his “to-do” list is Sylvan Star Cheese in Red Deer, Alta., which makes Old Grizzly Gouda (one of his favourites), and exploring the cheese community on Salt Spring Island, B.C.
Mr. Parsons, who has earned a Cheese Making Certificate from the Vermont Institute for Artisan Cheese, will be self-publishing the book with the help of online funding platform Kickstarter. The release is scheduled for the fall of 2013. His only regret is that he can’t make the book scratch ’n’ sniff.
Here are his top five cheese destinations (so far).
Monforte Dairy
Stratford, Ont.
Monforte’s innovative owner, Ruth Klahsen, raised $400,000 to build her new cheese plant by starting a community-shared agriculture plan. Subscribers support the dairy by prepaying for cheese. Stop by to try some of the savoury, complex Toscano or the buttery Bliss, enriched with organic cream.
“There are windows around the whole facility so you can peek in and see cheese being made at different stages right up until it’s wrapped. It’s also the only place you can see awesome cheese graffiti, which is painted on the side of the cheese plant and a silo.”
Fromagerie du Presbytère
Ste-Élizabeth-de-Warwick, Que.
Its award-winning Louis D’Or and Bleu D’Élizabeth are made from the organic milk that comes from the family farm and produced in a converted old rectory that serves as the cheese factory and store.
“Nothing makes me happier than seeing communities come together over food. Every Friday in Ste-Élizabeth-de-Warwick, people gather in the front yard of Fromagerie du Presbytère for a picnic dinner and to enjoy fresh cheese served at three stages of the cheese-making process. You just show up with hundreds of other people, who bring folding tables, chairs and wine and buy fresh cheese made at different points in the evening. They even have a baker on site just for the event.”
Laiterie Charlevoix
Baie-St-Paul, Que.
One of its most popular cheeses, Le 1608, was launched in 2008 to coincide with Quebec City’s 400th anniversary. Laiterie Charlevoix is located in the Laurentian Mountains, on the Charlevoix “flavour trail,” a popular foodie route.
“1608 is only one of only two cheeses that I know that is made solely from the milk of the Vache Canadienne, a rare breed of cow (Pied-de-Vent is the other). The Labbé family also produces a line of ice cream and preserves, has a dairy museum and runs a campground near the dairy.”
Les Fromages de l’isle
d’Orléans, Que.
Experience North America’s oldest cheese on this island just northeast of Quebec City. Le Paillasson is made from a recipe that dates back to 1635 and is served by locals in period costume.
“Paillasson is a thin cheese similar to halloumi in that it can be pan-fried and when crisped tastes like buttered toast. Try it hot with fried apples and a drizzle of maple syrup.”
That Dutchman’s Farm
Upper Economy, N.S.
At the dairy where the infamous Dragon’s Breath blue cheese and authentic Goudas are made from traditional recipes, you can explore a myriad of trails and an on-site antique shop.
“That Dutchman’s Farm has a different feel than at other cheese makers. Mr. [Willem] van den Hoek has all these beautiful gardens on his property and one of the most beautiful views that overlooks the Bay of Fundy. When he acquired the property, he said the first thing he did was dig out space for six ponds. You just show up and for a few dollars can spend hours walking around. His Goudas are some of the best that I’ve tried.”
Kelsie Parsons has always loved cheese. Even on his meagre student’s budget while studying art criticism, he would allocate twice as much money for cheese than for the rest of his groceries, spending most of it in Toronto’s Kensington Market. After graduating, Mr. Parsons discovered his dream job when he found work selling cheese at local farmers markets. Captivated by the stories of Canada’s cheese makers, he decided to write a definitive book about our national cheese culture.
“It fascinates me how the land changes across Canada from the iron-rich red soils of PEI to wild grasses found on the rolling hills of the Magdalen Islands,” he says. These unique terroirs are expressed in the cheeses themselves.
Mr. Parsons is halfway through his coast-to-coast research trip, having travelled through Ontario, Quebec and the Maritimes and is currently heading toward Winnipeg, spending August travelling through the Prairies, Alberta and British Columbia. On his “to-do” list is Sylvan Star Cheese in Red Deer, Alta., which makes Old Grizzly Gouda (one of his favourites), and exploring the cheese community on Salt Spring Island, B.C.
Mr. Parsons, who has earned a Cheese Making Certificate from the Vermont Institute for Artisan Cheese, will be self-publishing the book with the help of online funding platform Kickstarter. The release is scheduled for the fall of 2013. His only regret is that he can’t make the book scratch ’n’ sniff.
Here are his top five cheese destinations (so far).
Monforte Dairy
Stratford, Ont.
Monforte’s innovative owner, Ruth Klahsen, raised $400,000 to build her new cheese plant by starting a community-shared agriculture plan. Subscribers support the dairy by prepaying for cheese. Stop by to try some of the savoury, complex Toscano or the buttery Bliss, enriched with organic cream.
“There are windows around the whole facility so you can peek in and see cheese being made at different stages right up until it’s wrapped. It’s also the only place you can see awesome cheese graffiti, which is painted on the side of the cheese plant and a silo.”
Fromagerie du Presbytère
Ste-Élizabeth-de-Warwick, Que.
Its award-winning Louis D’Or and Bleu D’Élizabeth are made from the organic milk that comes from the family farm and produced in a converted old rectory that serves as the cheese factory and store.
“Nothing makes me happier than seeing communities come together over food. Every Friday in Ste-Élizabeth-de-Warwick, people gather in the front yard of Fromagerie du Presbytère for a picnic dinner and to enjoy fresh cheese served at three stages of the cheese-making process. You just show up with hundreds of other people, who bring folding tables, chairs and wine and buy fresh cheese made at different points in the evening. They even have a baker on site just for the event.”
Laiterie Charlevoix
Baie-St-Paul, Que.
One of its most popular cheeses, Le 1608, was launched in 2008 to coincide with Quebec City’s 400th anniversary. Laiterie Charlevoix is located in the Laurentian Mountains, on the Charlevoix “flavour trail,” a popular foodie route.
“1608 is only one of only two cheeses that I know that is made solely from the milk of the Vache Canadienne, a rare breed of cow (Pied-de-Vent is the other). The Labbé family also produces a line of ice cream and preserves, has a dairy museum and runs a campground near the dairy.”
Les Fromages de l’isle
d’Orléans, Que.
Experience North America’s oldest cheese on this island just northeast of Quebec City. Le Paillasson is made from a recipe that dates back to 1635 and is served by locals in period costume.
“Paillasson is a thin cheese similar to halloumi in that it can be pan-fried and when crisped tastes like buttered toast. Try it hot with fried apples and a drizzle of maple syrup.”
That Dutchman’s Farm
Upper Economy, N.S.
At the dairy where the infamous Dragon’s Breath blue cheese and authentic Goudas are made from traditional recipes, you can explore a myriad of trails and an on-site antique shop.
“That Dutchman’s Farm has a different feel than at other cheese makers. Mr. [Willem] van den Hoek has all these beautiful gardens on his property and one of the most beautiful views that overlooks the Bay of Fundy. When he acquired the property, he said the first thing he did was dig out space for six ponds. You just show up and for a few dollars can spend hours walking around. His Goudas are some of the best that I’ve tried.”
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