Search Results for: try this

The Scoop – Slickers in The County

The Scoop – Slickers in The County

Posted by | Aug 10, 2010 |

I meet the enigmatic owners, Marie Frye and Pat Hacker, outside on a lawn sprinkled with bright Muskoka chairs and a couple picnic tables. After receiving warm welcomes and firm handshakes, I take a spot with them in the sun to discuss their labour of love. Throughout our conversation, a constant stream of families flows through the shop, locals stop to say hello and a farmer on a tractor drives by, shouting out a good review to the gathered crowd of tourists. “We pay him to do that” Marie jokes.

Read More
Michele Genest’s Cuisine Yukonnaise

Michele Genest’s Cuisine Yukonnaise

Posted by | Aug 5, 2010 |

Michele Genest explained to me the three components that make the Yukon food scene unique and special: 1) the proliferation of market gardens, 2) an ingrained culture of berry picking and 3) the abundance of game. There you have it: hunting, gathering and small scale agriculture all wrapped together.

Read More
A Rant About Mencia… Another of Spain’s Finest Exports

A Rant About Mencia… Another of Spain’s Finest Exports

Posted by | Aug 5, 2010 | ,

Godello (white) and Mencia (red) are a couple of lesser-known ancient grape varietals hailing from the Galician interior of northwestern Spain, most notably in Valdeorras and Bierzo respectively. Recent unanimous acceptance of it being perhaps one of Spain’s very finest grapes has meant that plantings, production, and exports of Mencia have been steadily increasing over the last two decades. Two weeks ago we looked at the glory that is Godello. In this issue Drummond gets all Sommjizzy and rants about his beloved Mencia…

Read More
Review: Anthony Bourdain’s Medium Raw

Review: Anthony Bourdain’s Medium Raw

Posted by | Aug 5, 2010 |

Bourdain talks extensively of his loathing for the Food Network; stumbles into an analysis of classic kiddie culture (calling Old Yeller “cynical and unconscionably bleak”); outlines, with devastating candour, the financial pitfalls of running a restaurant and of becoming a chef; raves about industrial meat and vegetarians with equal relish (albeit in different chapters); and offers an excellent list of things every cook needs to know – among them, chopping an onion, roasting a chicken, and making an omelet.

Read More

Sign up to receive Good Food Revolution content in your inbox, every week.

Don't worry, as we won't spam.

Categories

Archives

Recent Posts