food
Worldwatch reports that ingredients typically travel between 2,500 and 4,000 kilometers before they reach your table. Indeed, that’s one long commute. Translated into the ecological footprint model, by switching to a more local diet, the average North American would save almost an entire planet’s worth of resources (though you’d still be … Read More
Montreal’s “Sharper Chef” series is written by food and drink aficionados, and features prominent chefs, brewers, vintners and distillers, all of whom share some of their finest (and often most secret) culinary insights. In this installment, head chef and co-owner Jesse MacDonald of VORO shares his sought-after Phoenician moussaka. Note: This … Read More
We can’t deny the convenience of fast food joints, but we also can’t ignore the artery-clogging, blood pressure–spiking, pound-packing effects of regular visits to the drive-thru. Mitigate the damage by choosing fast food items (including beverages) that have less fat, sugar and salt. Also, cut back on calorie-laden sauces, mayo, … Read More
Three years ago, Vancouver’s restaurant scene was riding high on a wave of Olympic optimism. Internationally acclaimed chefs like Daniel Boloud and Jean-Georges Vorichten opened Vancouver satellites, while local cuisiniers indulged their patrons’ ever-more refined palates and ever-deeper pockets. But when Wall Street collapsed and the Winter Games went a … Read More
Recently launched in the GTA, Personal Gourmet is nutrition and wellness expert Rose Reisman’s pre-prepared, frozen meal delivery service. As the name suggests, Reisman’s brand promises high quality ingredients, without preservatives or chemicals. Dishes cost approx. $7-$10, and are ordered through a virtual supermarket complete with pictures. They are offered in … Read More
