The screen door creaks a quiet complaint as I ease it shut and slide into a rattan chair. Beneath the low-thatched eaves of my cottage, I ponder the trees emerging from the morning mist and warm my hands gratefully on my coffee glass. According to the card on my nightstand, the brew is podi kappi, “the traditional black coffee of the local people in the High Range area”. I only know it is hot and dark and redolent with cardamom, cumin, and fenugreek. As caffeine and sun make inroads on my hazy dawn, a soft hoot emerges from the canopy: an unseen langur monkey alerts his family to my presence.
Read the full story here and in the Spring Issue of Taste & Travel International magazine.
Last year’s inaugural Feeding the 5000 event in Calgary was such a huge success that it’s back for a second year.
For those who missed it, Feeding the 5000 (#f5kyyc) sees local chefs, producers, food retailers, community organizations and a legion of volunteers come together to prepare a delicious lunch for five thousand people, using food that would otherwise be thrown away.
That’s just a small part of the 1/3 of world food production that never makes it into people’s bellies – and that we Calgarians discard daily. By turning donated leftovers into lunch instead of compost, SAIT Chef Andrew Hewson and his team will not only be rescuing edible food, but also saving from waste all the resources to grow, ship, and produce that food.
This year’s draft menu looks AMAZING: potato salad with Brassica mustard vinaigrette; white bean salad with kale and herb pesto; rescued-fruit lemonade; and chocolate chip cookies made of spent grain from a local craft brewer.
The bread pudding with yogurt sauce that drew a long line of fans at last year’s event will be making an encore appearance.
And that’s just for starters. There are always surprises when the food trucks roll in – who knows what else will appear?
So leave your brown bag at home and your debit card in your pocket this Thursday, June 14, and come on down to Olympic Plaza between 10:30 am and 2 pm to taste what a little creativity (and a lot of hands) can do.
Check out the partner booths. Watch a food demo or two. Take away some new recipes for tackling your own food waste at home.
Last year’s event served 6,750 portions of a nutritious free lunch and diverted 1,025 kg of food from the landfill. This year Feeding the 5000 Calgary is looking to beat that – so come early. The event ends when the food runs out.
You’d be forgiven if you didn’t know that Calgary is a great food town. It’s kind of a well-kept secret.
Except to those who’ve been paying attention…
If Calgary hasn’t been on your radar for awhile, find out what you’ve been missing – and the best ways to (re)discover it – in my piece “A Calgary Kind of Craving” in the new issue of Taste & Travel International.
You can read the full story here – or check out the complete Spring Issue of Taste & Travel on Zinio, Pocket Mags, Flipster, PressReader (free from your local library), or with the new T&T app (available on iTunes and GooglePlay).
Stunning Dubrovnik – with its old city walls jutting into the Adriatic Sea and its evocative Game of Thrones settings – is Croatia’s brightest calling card for good reason. Our early morning walk atop its ramparts brings heart-stirring angles across the red-tiled roofs. A gondola ride up Mt. Srd provides even more great photos – plus an opportunity to peruse the passionate exhibit “Dubrovnik During the Homeland War” housed in the Napoleonic fortress.
But it’s the evenings, when the cruise-ship day-trippers have disappeared and the sun shines rosy on the tiled streets, that the Old Town is most magical…
It’s 9:30 am and I’m elbow-deep in foie gras in a château in southwest France. Not literally to the elbows, mind you, but I’m as up-close-and-personal as I’m likely to get, thrilled and terrified in equal measure as I tease vascular tissue free from the prized duck liver. Despite the cooling armour of the castle’s thick walls, the foie gras seems to be melting under my fingers and I’m beginning to sweat. My mentor, Chef Thierry Meret, reassures me with his usual bonhomie – and a shot of plum brandy.
Read the full story in the Winter 2018 Issue of Taste & Travel International magazine.