Eat Local Magazine Edmonton - Issue 1 - Winter 2018

EATING WELL + BUILDING COMMUNITY

Q&A’S WITH A CHOCOLATIER ENTERTAINING LOCAL DINING AT THE BAR A SECRET RECIPE GRUGER FAMILY FUNGI

WINTER 2018 | EDMONTON

Voglia di girovagare.

(VOH-lee-ah dee JEE-roh-vuh-GAR-eh)

Satisfy your ‘wanderlust’. Our shops showcase ingredients from all over the world to help you plan a culinary adventure - in your own kitchen.

No passport required.

Grocery. Bakery. Deli. Café.

EDMONTON Little Italy | Southside | West End CALGARY Willow Park

italiancentre.ca

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RESTAURANT FEATURE – DINING AT THE BAR

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A DAY IN THE LIFE OF – SUGARED AND SPICED

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KEVIN KOSSOWAN

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A SECRET RECIPE

22 #YEGFOODMAKERS 24 AARDE 28

5 Q&A’S WITH COLLEEN’S CHOCOLATES

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COZY GATHERINGS

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YES, THAT'S A MUSHROOM

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RECOVERY HOT CHOCOLATE

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GATHER HERE – RECIPES

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100 MILE DIET BOOK REVIEW

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ENTERTAINING LOCAL – GIRLS’ NIGHT IN

TABLE OF CONTENTS

3 CREATIVE DIRECTOR'S NOTES

31 ONE TO WATCH 52 BEHIND THE SCENES 54 MARKETPLACE 56 ONE LAST MUSE

Magazine

Creative Director Heather Muse Contributors Heather Muse Julienne Slomp Laura Muse Melissa Tolsma Daniel Jack Gwen Rus Production and Design Anne deJong

Subscribe at eatlocalmagazine.ca For distribution, advertising, and general inquiries, please email hello@eatlocalmagazine.ca

EATING WELL + BUILDING COMMUNITY

Q&A’S WITH A CHOCOLATIER

@eatlocalmagazine Eat Local Magazine, established 2018 Contents copyright © 2018 by

ENTERTAINING LOCAL DINING AT THE BAR A SECRET RECIPE GRUGER FAMILY FUNGI

Eat Local Magazine WINTER 2018 | EDMONTON

Printed in Canada No part of this publication may be reproduced without the written consent of the publisher.

On our cover: Pink oyster mushroom from Gruger Family Fungi as featured on page 34.

From the Creative Director Welcome to Issue #1 of Eat Local Magazine - Edmonton! After months of work, we’re excited to launch our very first issue, full of fantastic small businesses all making their mark on Edmonton.

The goal for our grass roots magazine is to dig in and explore how sharing food fosters relationships and human connection, and how having a more local focus on our food benefits not only us, but the communities we live in. It’s astounding how many entrepreneurs are growing, making, selling, cooking, and working together to bring their fare to this great city, and are waiting to be discovered!

For me personally, each year I’m slowly discovering more things to grow in our soil and embracing being a crazy chicken lady. I’m learning to eat seasonally and am working towards supporting growers and farmers who care about what goes into their food, and how it is raised. I also feel so blessed to be part of a large and diverse city, where I can enjoy all the great shops, markets, and restaurants here in Edmonton and the surrounding areas.

In this issue we’re looking at what - and who - is behind the culinary businesses featured in our magazine.

We’re also sharing some delicious and simple seasonal recipes we’d love for you to try and highlighting some of our favourite cozy spots in Edmonton.

We’re glad you’ve found us, and we hope you enjoy our inaugural issue!

XO Heather

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Open Daily 10am-4pm Tapas Wed + Thu 5-9pm Award-winning Brunch Sat + Sun 9626 96A Street // 780 466 1181

CULINAFAMILY.COM

S T F I G T S THE BE APPED R W T ’ N E AR What do you get the person who has everything? How about a walking tour of some of Edmonton’s best-kept culinary secrets? It’s the gift they (and their stomach) will never forget.

Proudly Serving ACE COFFEE at CULINA MUTTART CAFE An approachable house blend sourced from family-owned Central American farms with notes of nuts and honey.

Roasted in Edmonton with passion and experience.

GET YOUR GIFT CARD AT

Regional European influenced cooking & Dutch inspired brunch

10184 104 St NW, Edmonton . aardecuisine.com aarde_yeg

CONTRIBUTORS Heather

Heather has been behind the camera for more than 15 years, but has been falling madly in love with shooting food for the last 5. When she’s not shooting, you can find her happily enjoying the slow life with her husband and three kids on their 6 acres, doing some chicken whispering, and planting and harvesting hundreds of tomato plants. She’s more likely to be making a mess in the kitchen than to be cleaning it, and strongly dislikes the colour burgundy.

Julienne

Moving from the tropical Philippines nine years ago, Julienne is now happy to call the culturally-rich, seasonally-confused Edmonton her home. When she’s not pouring hours into shooting and editing visual content, she can be found at the gym, in thrift stores or hanging out with her husband and three little boys at home.

Laura

Laura has lived all her life in the Edmonton area. Her parents have kept a large garden for as long as she can remember, so eating local while growing up was literally just steps away. In her professional life she studies insects, and while no bugs have made it into her recipes so far, entomophagy is starting to catch on! When she’s not in the kitchen or behind a microscope, she loves a walk through the woods, a good cup of coffee with friends, or just spending time with her husband and son.

Anne

Anne grew up in BC and despite eighteen years in Alberta she still hasn't gotten used to the long winters! She enjoys gardening for half of the year, and looks forward to gardening during the other six months. She also likes spending time hiking, running or pretty much anything outside.

She has a background in graphic design and enjoys painting and drawing.

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DINING AT THE BAR Sneak in without a dinner reservation RGE RD - 10643 123 Street, Edmonton WHY WE LOVE THEM: Business and life partners Blair Lebsack and Caitlin Fulton have created a cozy and modern space with their restaurant Rge Rd, where they serve up literal farm-to-fork, nose-to-tail culinary delights. Sitting at the bar is the perfect mix of intimate and interesting - snuggle up to your date and chat it up with one of the knowledgeable bartenders. From the bar you can also take a peek into the kitchen to watch the culinary magic. We recommend ordering the Rge Rd Road Trip, where you’re guaranteed to try something new and amazing every time you visit. Ask the bartender to recommend a wine pairing and it’ll be a date night experience to remember. // rgerd.ca PHOTOS HEATHER MUSE

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Gather with friends WOODWORK - 10132 100 Street NW, Edmonton WHY WE LOVE THEM: Located in the historic McLeod Building, Woodwork’s relaxed vibe at the bar is a great place to share a few plates with friends. Their impressive wall of spirits has a functional library ladder which we love. On your way to the washrooms in the back of the restaurant, pause to take a look into the open kitchen where a wood-fired grill is used nightly. We recommend trying one of their expert craft cocktails while waiting for your order. // woodworkyeg.com

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A D AY I N T H E L I F E O F

SUGARED & SPICED

PHOTOS JULIENNE SLOMP

5:00am

Amy heads to the gym, and Jeff resets the alarm to get another hour of sleep.

7:00am

Amy gets home to pick up Jeff and say good bye to the kids before they head off to school.

7:15am

8:30am

At the shop, Jeff makes coffee and sets up the till while Amy checks in with staff who have started earlier in the morning. Amy spends some time reviewing details for today’s and tomorrow’s custom cake orders to make sure all the components are ready. Jeff tries to get control of the email inbox.

Time for a little bit of social media content creation; Jeff looks to Twitter to chime in on local issues, Amy takes a picture or two for Instagram.

9:00am Amy is in the kitchen, supervising daily production. The day’s selection of cookies, brownies, scones, tarts, and teacakes need to be ready for opening at 11. While staff put finishing touches on the daily items, Amy puts finishing touches on the custom orders that are scheduled for early pick up.

10:00am Jeff mops the tile up front and cleans the glass on the display case. Amy starts to set up the fresh product for the day and fills the refrigerated display with tarts and cheesecakes.

11:00am The shop opens, and Amy settles in to a few hours of cake production; making buttercream and curd, whipping meringue, and assembling and finishing cakes for pick up in the afternoon.

12 noon In between serving customers, Jeff updates the paper goods inventory list and places an order with the box and packaging supplier.

1:00pm Amy reviews the upcoming week’s orders to make decisions about how many more custom orders can be accepted.

2:00pm Jeff checks the phone messages and returns calls. When there are slow times in the front of the shop, upcoming cake and catering orders are added to the shared calendar.

3:00pm

Amy puts a small test batch of cookies in the oven for possible inclusion in the next season’s line-up.

4:00pm

Jeff plugs a delivery address into Google Maps to find the quickest route and heads out with a couple of cakes.

5:30pm

End of day clean up – cleaning kitchen.

Sanitize all kitchen surfaces, sweep and mop floors, turn off the lights and go home. Pack up unsold baked goods and take them down to the freezer for future donation to kids’ school lunch program.

6:20pm Turn out the lights and head home for the night.

Amy and Jeff Nachtigall are the husband and wife team behind Edmonton’s back alley bakery in the heart of Old Strathcona, Sugared and Spiced.

Rear-10334 82 Avenue, Edmonton www.sugaredandspiced.ca

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We grow local flowers with passion + purpose.

Bar OA Farms is a sustainably managed cut flower farm providing you with a socially responsible, environmentally sensitive alternative when choosing fresh flowers.

‘

ROASTERY AND CAFE NOW OPEN! #19, 52 Brentwood Blvd, Sherwood Park www.roasti.ca

Flower Subscript ions DIY Flower Buckets Weddings & Events Workshops Edible Flowers

www.baroafarms.com

IF YOU REALLY WANT TO MAKE A FRIEND, GO TO SOMEONE'S HOUSE AND EAT WITH HIM… THE PEOPLE WHO GIVE YOU THEIR FOOD GIVE YOU THEIR HEART. -Cesar Chavez

ILLUSTRATION ANNE DEJONG

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KEVIN KOSSO CHANGING THE WAY WE LOOK AT FOOD WORDS DANIEL JACK PHOTOS HEATHER MUSE

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I am a Carnivore. I love to eat meat and I live by a high protein diet. I will admit that up to this point in my life I have perhaps not given enough thought as to where exactly this meat comes from. I mean – I not naïve enough to think that my next steak is nicely growing on a steak tree already pre-wrapped and resting on a Styrofoam ‘plate’ eagerly awaiting the meat fairy to pick it and deliver it to the local meat store - I simply haven’t thought too much about it.

Heather Muse and I recently had the pleasure of going on a mini-adventure with Kevin Kossowan, filmmaker and creator of the film series From The Wild. Our mission was to see him out in the wild and capture some photos of Kevin taking an animal from field to plate. We wanted to experience it all, from taking the life of the animal, to properly cleaning and preparing its meat, to cooking and enjoying the fruits of our labour.

After a quick drive out to the country side, we donned our best hunting garb and settled in to await our trophy buck. Unfortunately, the only thing that got shot was Kevin. Heather shot him a whole bunch of times – with her camera. Kevin also introduced us to a likely well-used phrase as we sat motionless for over an hour, “Hunting is stupid, why do we do this?”. We had a good laugh, although I certainly would not call it a waste of time as we sat listening to the haunting sounds of the coyotes near-by with soft fluffy snowflakes falling all around us. It also gave us a chance to learn more about Kevin.

Short intro, Kevin is a filmmaker. Done. Long answer is much more complex and interesting than that.

Kevin spent 14 years in the finance and business-related world before realizing that he could not do it anymore. Not because he lacked the ability, but because it was stifling the inner Kevin. Five years ago, he began to dabble in film and started his exploration of food. “Early in my career, I spent my time pointing my camera at all the things that nobody else wanted to show… that process of going from a live animal to a plate of food.”

WAN

It was a process that led him to where he is now, producing From The Wild (currently in its sixth season) in which he explores culinary terroir – cuisine connected to place and time. He works with his many food industry friends to hunt, gather, cook, and eat out in the wild, filming it all. The series is real and raw, tracing food to its roots and exploring KEVIN SHOWS US WHERE OUR the reality of eating FOOD CAN, AND PERHAPS from the wild. Kevin SHOULD COME FROM. shows us where our food can, and perhaps should come from. It is visually stunning, and tremendously educational. Kevin does all the filming and editing for From The Wild and even creates and scores all the music. His many talents as a hunter, gatherer, forager, gardener, musician and ‘one-man-band’ with an explosively creative mind are all put on display. The series earned him a prestigious James Beard Media Award nomination, and continues to connect him with many great people.

But eating exclusively from the wild is not always possible for everyone. That’s why Kevin is also passionate about agriculture, specifically sustainable farming. When he first began his filming career, Kevin filmed local farmers, trying to capture their stories.

Through his production company, Story Chaser Productions he has created films for organizations like Cook It Raw, Alberta Culinary Tourism, and Slow Food in Canada. He understands the importance of connecting with the people who grow your food, and has personally built friendships with several farmers who supply his family with delicious, high-quality, organic food.

Kevin’s film career and appreciation for agriculture has brought him across Canada and around the world.

His hunting/gathering knowledge and skills have not only gained him a following from his show, but created opportunities like attending and speaking at the Commonwealth Agriculture Conference held in Edmonton this year, with Her Royal Highness Princess Anne and a room full of delegates from around the world in attendance. A very diverse audience! Kevin could spend more time touring the world and going to exotic places to use his talents,

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and he probably will, but his preference is to keep it local, in particular our diverse province of Alberta.

We literally have it all within a day’s drive of our homes. From mountains to plains, from boreal forest to grasslands, from big lakes to desserts. Alberta has everything and Kevin loves that.

Alberta may have it all, but you still need to go out and find it. After our unsuccessful morning hunt, with our tails hung between our legs, we got in the car to head back to the big MEAT WAS BACK city. Unfortunately, by this time the ON THE MENU charming fluffy snowflakes had turned FOR LUNCH! into a cold November rain and after narrowly avoiding a parked car as we tried not to skid on the skating rink roads, we made it safely back to Kevin’s place.

Kevin lives on what appears to be your typical moderate-sized city lot, but is not typical at all. He has transformed his entire yard into a mini farm. He grows fruit like pears, sour cherries, apples, saskatoons, black currants, and raspberries. His vegetable garden produces parsnips, rutabaga, asparagus, kale, leeks, and more than a few varieties of onions, beets, potatoes,

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carrots, tomatoes and much more. And I couldn’t name half of the herbs he has planted here and there.

He grows it all!

Fortunately for us, his yard also has a garage that happened to have a white-tailed deer hanging from the rafters. Kevin and a friend had been slightly more successful than us while out hunting the same area the previous day. Meat was back on the menu for lunch!

I have caught, killed, cleaned, and eaten fish many times in my life, but I have never had red meat knowing and seeing exactly where it had come from.

That was about to change. Without hesitation Kevin delicately carved out a tenderloin. Within minutes he had the meat transformed from a bloody mess into a perfect delicious lunch that could be served at a 5-star restaurant. When Kevin told us he would cook outside I had expected a massive barbeque, perhaps even the latest and greatest. Kevin does do a lot of outdoor cooking after all! Not Kevin, his choice of cookery is an open flame in a counter-level fire pit that he built himself out of recycled bricks, another example of his ingenuity and creativity. So much better than a barbeque – I love the smell of an open fire.

ABOVE: Kevin cuts and cleans a tenderloin from a white-tailed deer LEFT: Cooking over a wood fire

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I lost track of all the ingredients that Kevin used to create our lunch. As he cooked, he told us where each component came from: lard from this place, salt from the ocean, herbs from his garden, dried mushroom powder from mushrooms he had previously foraged, etc. The end result was nothing short of amazing.

the world of cancer treatment (he is in recovery mode and doing okay, thank God). There is likely not a person reading this that hasn’t been affected in some way by that particular journey. The word journey has a vast variety of different meanings or emotions for everyone.

An interesting word that kept coming up in my conversations with Kevin was ‘journey’. Kevin spoke openly about his journey with food and how it has contributed to his life’s journey. As I pondered what a journey could be, I thought of holidays or a trip.

I considered the journey of learning a new skill, healing from a break-up, or leaving home. I thought of how some consider their ever-expanding body art a journey. I reflected on the amazing journey of becoming parents and raising kids. I thought of career goals and the overall journey of life. For some their journey may be surviving the next day or week due to struggles with mental or physical illness. I thought of my dad who is journeying with my mom through

We only live on this earth for a limited time, but life can take us to many unique places. My own journey with food has only just begun, but when I meet people like Kevin it inspires me to want to do more. I live on an acreage with a huge variety of native plants just waiting to be discovered and eaten. I may even expand my hunter horizons and go out and buy me a gun.

Spending a day with Kevin was fun - it was humbling to realize how much I don’t know, but inspiring to see how simple it can be. Like Kevin says, “It’s just taking stuff from around your yard and throwing it in a pan.”

Sometimes that ‘stuff ’ includes a white-tailed deer.

Kevin, thanks for the inspiring day. Hopefully we can do it again soon and shoot more than just you.

To learn more about Kevin and to watch his film series, visit his website www.kevinkossowan.com

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A SECRET RECIPE WORDS MELISSA TOLSMA | PHOTO HEATHER MUSE

“THAT WAS AMAZING!”

Beef Kroketten with my husband’s sister and family, but I didn’t want to share the recipe with them. And since that night that I said “no” to my sister-in-law, it has been my mission to keep that recipe secret.

She had just finished eating one of my Beef Croquettes, or Kroketten if you’re Dutch. A Beef Kroketten is a deep-fried ‘til it’s goldenly crusted log (for lack of a better word and that’s how the Dutch make ‘em) of meaty-beefy goodness; a treat that takes two days to create, tastes best with too much mustard, and is a Christmas tradition of gluttony in us Dutch Canadian families. Christmas just isn’t Christmas without platefuls of Kroketten, and it just isn’t Christmas if you leave family gatherings and your clothes don’t reek like a fryer.

And for the last ten years, she has not given up. She tries to obtain pieces of the recipe by asking coy questions like, “What are these green things?” and “I think I taste a certain spice, what’s it called?” and “You must season the bread crumbs.” Every. Single. Year. Her prodding has become tradition, much like the Kroketten. But I haven’t given up either – I’ve sworn my mother to secrecy, I’ve called my sisters to make sure they know, I’ve messaged cousins to tell them not to share on public forums. My mission to keep the recipe a secret has also become a Christmas tradition. And though we laugh at our Dutch roots of stubbornness and persistence kicking in, neither of us is giving up.

my sister-in-law exclaimed, “Can I get the recipe from you?”

“No.” I found myself saying and our eyes widened at the same time, hers because I said no, and mine because I said no; we always shared and swapped recipes.

My grandmother brought her recipe with her when she immigrated to Canada from Holland. My grandparents originally came to Lethbridge, Alberta, but couldn’t handle the winters of the prairies, so they moved to Burlington, Ontario and raised their family there instead.

And there the Christmas tradition of Beef Kroketten began. She passed the recipe on to her daughters as they grew older, and when her boys moved to Alberta for jobs, she taught their wives when she visited. And then, my mom taught it to my sisters and I. It is a recipe passed on from generation to generation, even though it has since been a little bit altered due to a certain ingredient no longer available in Canada. I wanted to share the

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The other day my mom, sisters and I got a message from the youngest sibling; she wanted to create a family cook book complete with recipes, pictures, and stories.

A cook book with pages of recipes of our family classics like my mom’s oatmeal raisin cookies, my aunt’s koek, and the best pie crust you have ever tasted. A cook book with stories like that time my mom just finished putting the chocolate glaze on the last cream puff and as she was lifting the tray to put them into the fridge her fingers slipped and the tray tipped and as she tried to save it all she accidentally smooshed the entire tray into the side of the cupboard. Shocked, she let the tray slowly fall to the floor as if to complete the defeat while we gasped in

horror at this sudden loss. And as she went to go calm down somewhere away from all of us kids, the little ones licked the cupboard clean. A cook book with pictures of the major tomato soup spill that covered the floor and splashed up the walls and cupboards making the kitchen look like a crime scene. A cook book that would have “The Kroketten” recipe in its pages.

I was the first to respond, “Great idea! But the Kroketten recipe can NOT go in there. Mom agrees.

It stays a secret.” I didn’t need to explain, they knew all about my efforts and escapades in keeping this recipe secret. We often laughed about it all.

“Yeah, I got mom’s approval to include it already. And this is a family cook book.” She messaged back.

I couldn’t believe it. Betrayed by my own mother. “No. I’ll change mom’s mind. She was on my side first.”

My sister and I bantered back and forth. I claimed to be the soup chef from Seinfeld. She said I was being silly and stubborn. I said I would rip that page out of every book published. She pointed out that mom’s written version didn’t make sense anyway as it didn’t have amounts written down. I may have sung the nah, nah, nah song to her, but with a no Kroketten version. She laughed. I suggested that this should be passed down to our daughters with a vow of silence and oaths made with blood. I may have suggested a dance around a sacred tree. She feigned shock at that one, so I admitted that maybe the dance and the sacred tree might be a little much. Maybe.

Our other sister chimed in finally, “I don’t have that recipe and I would like it! I don’t care how I get it.”

I couldn’t resist, “It’s more of a hands-on learning type of recipe. And once you learn you must take a vow of silence, an oath with blood, and dance around the sacred tree.”

My mom finally spoke, “I think the tree is too much.

It is a hands-on learning type of recipe, but everyone tweaks it the way they like it. I can not make it the same as grandma taught me. The one ingredient is no longer available in Canada. I don’t see why we can’t include it?”

I called my mom the next day and lamented to her. I reminded her why our beloved Beef Kroketten tasted so good. I reminded her that no one else’s Kroketten tasted like ours, and we always received a ton of compliments.

I reminded her of the promise she made me when I asked her if we could keep Grandma’s recipe a secret.

And as I was speaking, I thought of that night years ago when my sister-in-law first asked me for my recipe. I thought of how she had begged me for it, about how I had refused with a smile, and how now it has become a game, but mostly I remembered what my mother-in-law whispered in my ear later that evening, “I know how you feel. I won’t give my coffee cake recipe to my sister.”

I messaged my sisters back, “I changed my mind, NAKED around the tree would be too much.”

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#YEG FOOD MAKERS PHOTO HEATHER MUSE

They are the culinary movers and shakers. They put food on our tables, help us celebrate our milestones, and encourage coming together to forge relationships over breaking bread. They introduce us to new cultures and warm our hearts and bellies with old, familiar cultures.

They are the #yegfoodmakers

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DAVINA MORAIKO chef de cuisine

RGE RD | rgerd.ca

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PHOTO HEATHER MUSE

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European Cuisine on 104 Street WORDS DANIEL JACK | PHOTOS HEATHER MUSE + JULIENNE SLOMP

Having been raised in a family with a very Dutch heritage I am quite familiar with many nuances and aspects of the Netherlands, a beautiful little European country. One of these things is the special little word gezellig. There is no true English equivalent for this word, but it could be translated as the feeling you will get when you walk into Aarde, one of Downtown Edmonton’s budding new restaurants. Gezellig is that contented “aaaaaaaah” feeling you have when curled up in front of a wood stove with friends enjoying good conversation and a hot cup of coffee. It speaks of togetherness and connection, of fun and enjoyment, and of the warm coziness that is ever present in the Netherlands. And you will find it while sitting in Aarde, a restaurant that is perhaps smaller in size, but greater in heart.

hospitality and the Dutch gezelligheid. His outward appearance may not be the typical blonde hair and blue eyes commonly associated with Holland, but he knows the importance of creating a gezellig feeling for his guests. In his restaurant and in his food, many dishes are created to be shared among friends, fostering connection.

Aarde is the creation of chef Guru Singh and is located on one of the most charming streets in Edmonton, 104th Street. Born and raised in India, Guru chose Canada as the place where he wanted to establish himself. He’s been involved in the food industry for more than 13 years and has an intense desire to create new and amazing dishes, while staying faithful to the old tried and true recipes and methods.

The name Aarde (pronounced “AR-deh”) translates best as earth; the planet Earth but also the ground we walk on or the dirt our food is grown in. Guru describes the earth as being humble since no matter how much garbage we humans put in it, it continues to provide us with all the things we need to survive.

Guru sources most of his ingredients from farmers growing produce in or raising animals on the earth in our area. And since Aarde is located on 104th Street, most of his suppliers are literally in his front yard once a week for the farmers’ market. With a Europeaninspired menu that will appeal to meat-eaters and vegetarians alike, Guru’s food is simple in nature, but complex and beautiful in flavour. It’s clear that Guru is fully invested when he says, “When you do something with your whole heart, things just come together”.

Guru recently spent several months touring in Europe where the focus of his trip was to enjoy fine European dining, connect with the people he met, and learn authentic recipes from those that have been making them for decades. Not everyone was eager to give up their family recipes - Guru spent four hours washing dishes before he convinced one elderly lady to entrust him with her secret recipe.

With the recent opening of Aarde, it appears that things have come together. Guru, I want to congratulate you on the opening of Aarde and wish you all the best. To the readers, I invite you to come to 10184 104th Street, Edmonton and try it out; you will not be disappointed. Embrace the European menu, embrace the Dutch hospitality, embrace the gezelligheid… eet smakelijk!

After eating in a myriad of places in many countries Guru found himself drawn back to the Dutch

Visit Aarde at 10184 104 St, Edmonton // aardecuisine.com

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zucchini, butter peas, pesto and pine nuts.

PHOTO HEATHER MUSE PHOTO JULIENNE SLOMP

PHOTO HEATHER MUSE

RIGHT: Celery root with

aarde: (AR-deh) ground, earth 26

Eat Local • Edmonton • Winter 2018

PHOTO HEATHER MUSE

Chef Guru Singh stands in

Aarde’s kitchen, open to the rest of the restaurant

5 Q&A’S WITH COLLEEN'S CHOCOLATES PHOTOS HEATHER MUSE

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1. How did you become a Chocolatier?

I’ve always loved chocolate! A friend of mine was teaching a “Learn to Make Chocolate” class and I decided to take it. After the class I went home and made all sorts of filled chocolate bars. I came back the next day with all those filled bars and my friend asked if I would work for her making chocolate bars at night after her store was closed. I loved playing around with flavours and ingredients and wanted to learn more so I enrolled at Ecole Chocolat in Vancouver. For my Master Chocolatier course, I went to a small chocolate shop on Bowen Island to learn from the team at Cocoa West. One of the highlights of my career so far has been learning from Atelier Melissa Coppel, one of the top Chocolatiers in the world, at her school in Las Vegas. Chocolate is temperamental and challenging to work with, but that’s what I love the most about it. There’s no other ingredient that can do and be as many things as chocolate can.

2. What makes a good Chocolatier?

Being able to take incredible, high-quality ingredients and elevate them into something that people will fall in love with is the sign of a good Chocolatier. There are so many ways to make a mint chocolate, but if the first bite takes you right back to your grandma’s backyard garden, that in my opinion is the product of a good Chocolatier. When I’m working with chocolate, I think about what I want it to be and then try to bring together the art and science of chocolate in everything I create.

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3. As a small local business, what is one important goal you have?

I wanted to be able to support small cacao farmers. It’s a struggle for them, and although I am a very small company I knew if I could find a way to buy chocolate from small producers, I would be able to make an impact. Rebel Chocolates in Montreal works with small farmers and then sells to little companies like mine. I can purchase a few dozen kilos and know exactly where it comes from. The best part of all of this is that I have met some amazing people, including the source for my Ecuadorian chocolate - her family is in Ecuador but she lives here! We developed a friendship after we met at a local market and now not only do I get chocolate from her family’s farm, but she produces the freeze-dried products I use in my creations.

4. What is your personal favourite combination of flavours?

Anything hazelnut! It’s my weakness! I’ve been to Italy numerous times, and each time I couldn’t resist buying the Gianduiotto - and now I can make my own! Second up would be orange. I love whole candied orange slices dipped in chocolate.

5. What do you love about eating local?

The connections that I have made with other local producers is my favourite part of the local scene. We have such incredible talent here in the Edmonton area, and when I have a chance to include locally sourced ingredients in my chocolates – well, I think it makes them taste even better! I love learning the stories behind each ingredient and producer. It’s rewarding to know why they do what they do, and the care that they take to make their product.

You can find Colleen's Chocolates in her on-line store or at a variety of markets throughout the city.

ColleensChocolates.com @colleenschocolates

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ONE TO WATCH

ben staley @restaurantyarrow

Ben Staley, formerly of Alder Room, is planning to open up a new restaurant called Yarrow in the new year. With only 10 seats, they’ll be serving an ever evolving tasting menu using ingredients from within our region. They’ll also have an intimate bar with a focus on natural wine and some aged and infused cocktails with a small snack menu, for some cozy late-night hangs with friends.

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COZY GATH to warm LOCAL COFFEE, TEA AND TREATS:

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Pastries

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Romanesco Broccoli

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Ceramic Mugs, Bowls and Planter

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Coffee

LABOULEBAKERY.CA RIVERBENDGARDENS.CA STRANGERSTUDIO.CA THE-COLOMBIAN-MOUNTAINCOFFEE.MYSHOPIFY.COM

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Plants

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Loose Leaf Teas

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Espresso Shine

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Wall Hanging | Hanging Planter

LITTLEPLANTSHOP.NET THETEAGIRL.COM WESTOFTHE5TH.COM

Candle | Grey and White Ceramic Pot

SHOPCHOP.CA

PHOTOS JULIENNE SLOMP | STYLING ANNE DEJONG

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ERINGS up those frosty days

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Carleton and Rachel Gruger hold a box full of pink oyster mushrooms in front

of the original farm – the sea can that’s now in their warehouse

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YES, THESE ARE MUSHROOMS.

A FAMILY MUSHROOM FARM HITS ITS STRIDE IN NISKU WORDS & PHOTOS HEATHER MUSE What comes to mind when you think of mushrooms?

Born too late to remember the hippie movement of the 60s and 70s, my association goes straight to the Smurfs. Remember them? Those cute little blue creatures, each with a different personality, smurfing all day long and living in cute little red and whitespotted mushroom villages. Imagine a magnificent Smurf castle, but instead of red and white, it’s the most gorgeous hue of pink. Now you’re getting closer to the beautiful gourmet oyster mushrooms cultivated in Nisku by Gruger Family Fungi. Well, minus the smurfs living inside them, of course.

I recently had the opportunity to tour the Gruger Family Fungi facility in Nisku to see where they grow these magical mushrooms. Started in 2015 in a humble sea can by husband and wife team Carleton and Rachel Gruger, Gruger Family Fungi has developed into an impressive operation with about a dozen temperature and humidity-controlled rooms each filled with hundreds of growing mushrooms.

The mushrooms grow Lion’s mane from long hanging plastic “tubes” packed with hemp fibre and hurd (the woody inner portion of the hemp stalk), spent grain from Rig Hand Distillery, and mycelium (the vegetative part of the fungus).

The original sea can is

still part of the farm, but it has been moved into the warehouse and converted into a giant refrigerator where they keep harvested mushrooms fresh before going to market or the restaurants they supply.

Gruger Family Fungi grows over half a dozen mushroom varieties both for culinary purposes – lion’s mane and four kinds of oyster mushrooms (pink, blue, gold, and king), and for health and medicinal benefits – lion’s mane, reishi, and cordyceps. You can buy their mushrooms fresh, in powdered form, or in tinctures and creams.

Carleton and Rachel are passionate about growing mushrooms. But they are just as passionate about educating people. They have filled their facility with informative displays on the health benefits of consuming mushrooms. Did you know that many mushrooms have antioxidant and anti-inflammatory properties, and that among numerous other benefits they can contribute to brain health, treat asthma, and increase energy and stamina?

During the tour I asked Rachel and Carleton about their plans for their farm. Rather than expanding their own operation further to ship across Canada, they would love to teach their methods to other

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RIGHT: Pink oyster mushrooms BELOW: Blue oyster mushroom

RIGHT: Carleton and Rachel Gruger stand inside one of the mushroom growing rooms

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potential mushroom farmers to help them in setting up local mushroom farms in other cities.

Gruger Family Fungi mushrooms are delicate and best enjoyed fresh. They wouldn’t survive shipping very well, and besides, Carleton and Rachel greatly value the personal relationships they have with the people who buy their products.

If you’d like to get your hands on some of these beautiful mushrooms, you can find Gruger Family Fungi at select places in and around Edmonton.

While always available at their farm in Nisku, you can also visit Meuwly’s on Sundays, Edmonton City Market on Saturdays, Salisbury Greenhouse on Wednesdays, and Local Meats in Leduc on Fridays.

I left the tour with some pink and blue oyster mushrooms and a giant lion’s mane. I promptly cooked up the gorgeous pink oyster to eat with our dinner. I have always been a mushroom lover, but I can’t stop dreaming about the smoky bacon taste of that perfectly sautéed pink oyster mushroom. I think now that I’ve experienced the beautiful pink mushroom palace, I’m no longer content with the humble white mushroom cottages I used to buy at the grocery store.

The Gruger Family Fungi farm can be found at 2002 8 St #7, Nisku, AB, or

visit them on-line at www.familyfungi.ca

TOP LEFT: Golden oyster mushrooms LEFT: A row of temperature and humidity controlled growing rooms

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Feeling stressed this winter? We’re sharing Herbologie’s recipe for a decadent, nourishing, and antiinflammatory hot chocolate featuring Herbologie’s Botanicals for Recovery blend made with turmeric, true cinnamon, and pine pollen.

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HERBOLOGIE’S

RECOVERY HOT CHOCOLATE PHOTO HEATHER MUSE

Ingredients: 1 cup milk/mylk (we used a coconut almond blend) 1 tsp of sweetener (honey) 1 tsp coconut oil 2 tbsp hot chocolate mix (we used Camino) 1 tsp Botanicals for Recovery OR 1/2 turmeric and 1/2 true cinnamon powder Top with whipped cream and true cinnamon stick for stirring Heat milk to desired temperature. Add remaining ingredients and whisk until smooth. Top with whipped cream and true cinnamon sticks.

Makes enough for one large mug, or two smaller mugs. Enjoy!

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gather

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RECIPES + WORDS LAURA MUSE | PHOTOS HEATHER MUSE

here RECIPES FROM OUR TABLE TO YOURS

I COOK WITH WINE, SOMETIMES I EVEN ADD IT TO THE FOOD. W.C. FIELDS

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Curried Buttercup Squash Soup If you’ve only ever cooked with butternut squash, branch out a little and try buttercup. This dark green squash has bright orange and velvety smooth flesh, just perfect for a warm creamy bowl of soup on a cold winter’s day. After you’ve scraped out the seeds, don’t throw them away! Toss them in a little oil with salt and pepper and roast until crispy. Eat them as a snack or sprinkle them on your soup.

For a dairy-free version of this soup, substitute full-fat coconut milk for the cream.

Serves 4-6

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Ingredients:

1 buttercup squash

1 Tbsp. olive or avocado oil 1 Tbsp. butter

down and bake for 30-40 minutes until soft. When done, scrape the flesh from the skin, mash and set aside.

1 cup heavy cream

While squash is roasting, melt butter in a large saucepan and sauté onion until soft and translucent, about 10 minutes. Add garlic and ginger and cook 2-3 minutes more. Remove half the onion mixture and set aside. Add mashed squash to the pot, then stir in the chicken broth. Using an immersion blender, blend the soup until smooth and creamy. Whisk in the next six ingredients, stir the reserved onion mixture back in, and simmer 5-10 minutes.

Roast the squash: Preheat oven to 350°F. Cut squash in half top to bottom.

Remove seeds and brush squash halves with oil. Place in a baking dish cut side

Stir cream into the soup. Bring just to a boil, then remove from heat.

Check seasoning and add more salt if necessary. Sprinkle a dash of pepper on top and serve.

1 medium onion, diced

1-2 cloves garlic, sliced

¼” piece of ginger, minced 2 cups chicken broth 1 tsp. cumin

½ tsp. turmeric ½ tsp. paprika

¼ tsp. ground cardamom ½ tsp. dried oregano

½ tsp. salt, or to taste Freshly ground pepper

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Onion and Garlic Kale Kale: trendy superfood that’s here to stay? It’s a nutritious dark leafy green that grows well in our Alberta climate, and won’t shrivel up at the first sign of frost (it will actually make it taste better). I must admit though, I haven’t always loved kale. If not prepared right, it’s rather bitter. But this recipe is anything but! A warm, savory side dish that will complement most mains.

To get the right texture for this dish, you need to mince the kale. Take your time and chop it as fine as you can, you won’t be sorry! Depending on the size of your kale leaves, you may need more than one bunch. Try 6-9 small/ medium leaves or 3-4 large ones. If

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you make the Curried Buttercup Soup, try sprinkling some of this kale on top.

Serves 4-6 Ingredients:

1 Tbsp. butter

1 medium onion, diced

2-3 cloves garlic, sliced

¼” piece of ginger, minced 1 cup chicken broth

1-2 bunches kale (about 3-4 cups chopped)

½ tsp. balsamic vinegar ¼ tsp. salt

Freshly ground pepper Melt butter in a medium pot and sauté onion until soft and translucent, about 5-10 minutes. Add garlic and ginger and cook another 3 minutes. Add chicken broth, heat to boiling, then

reduce to a simmer. Add kale, cover and cook on low for 20-30 minutes, stirring occasionally. Stir in balsamic vinegar and salt and continue to cook uncovered until liquid is almost gone.

Sprinkle with pepper and serve.

Simple Beef Bourguignon When the weather outside is frightful, make this stew! I wanted to make a beef bourguignon recipe that was not too daunting, so I omitted a few steps and ingredients. But this is still not a recipe you can whip up in that half hour after work before dinnertime. It will take some time (prep time and 3 hours in the oven), but it is so worth it! Seriously, the meat just falls apart in your mouth!

Invite some friends over on a cold snowy evening, set a fire in the fireplace and warm up over this rich and savoury stew. Serve with thick slices of sourdough bread.

A few notes: (1) Dry the beef well and don’t skip searing it in batches.

The meat needs fairly high heat to get a good sear and some space to keep from steaming. (2) Like the beef, don’t just dump all the mushrooms in the pan to fry them. Do them in batches so you can give them some space and they’ll get those nice brown crispy edges instead of steaming into a watery mess. Also clean them by wiping with a damp cloth. Do not run them under water. (3) The wine: if you wouldn’t drink it, don’t cook with it!

You don’t need to break the bank, but buy a good wine for this recipe for optimum flavour. (4) If you start too late in the day and it’s not ready at dinnertime, save it for tomorrow. This stew is just as good (or even better!) the second time around.

Serves 6-8 Ingredients:

225g bacon (8oz, about 7 slices), cut into ¼” chunks

2lb. stewing beef

Freshly ground pepper

2 cups carrots, chopped (about 3-4 large)

2 cups onions, chopped (about 2-3 medium)

3-4 cloves garlic, sliced

1 bottle red wine (a light, dry red like Pinot Noir)

2 cups beef broth ½ tsp salt

2 Tbsp. tomato paste

2-3 stems of fresh thyme 2-3 bay leaves Butter

1lb cremini mushrooms, thickly sliced 2 Tbsp. flour

2 tsp. balsamic vinegar Eat Local • Edmonton • Winter 2018

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Remove the beef from the refrigerator at least 30 minutes before cooking to get it to room temperature. Preheat the oven to 300°F. Fry the bacon in a heavy Dutch oven over medium heat until slightly crispy.

Remove with a slotted spoon and set aside. While the bacon is frying, dry the beef well and season with pepper.

Increase heat to medium-high and sear the beef for a minute or two on all sides in the bacon fat. Do this in batches. Remove and set aside with the bacon.

Reduce heat to medium-low and sauté the carrots and onions until soft and the onions are translucent, about 10 minutes. Add the garlic and cook 2-3

minutes more. Put the beef and bacon back into the Dutch oven and add the bottle of wine and the beef broth. Stir in the salt, tomato paste, thyme sprigs and bay leaves. Place in oven for 3 hours.

While the stew is in the oven, melt 1 Tbsp. of butter in a pan at medium heat. Fry the mushrooms in batches, cooking one side about a minute, then flipping and cooking another minute, adding a little butter before each batch. Set aside.

When the stew is almost ready to come out of the oven, melt 2 Tbsp. butter in a pan at medium-low heat.

Stir in the flour and cook 2-3 minutes, stirring constantly. When the stew

is removed from the oven, stir in the butter-flour mixture and the mushrooms. Remove bay leaves and thyme stems.

Serve with fresh thyme sprinkled on top and thick slices of sourdough bread on the side for dipping.

Spiced Wine Apple Crisp When I first told my husband my idea for this recipe, he was a little unsure…

“You’re going to marinate whole apples in wine?” (Not whole apples, dear, just whole halves…) But after a few tries and taste tests, I knew I had something great when he said, “This is really, REALLY good!” My son has also devoured every trial run of this recipe and fist pumps “Yesss!” when he sees the marinating apples sitting in the fridge. I’ve tried this recipe with quite a few apple varieties and decided that I like Spartan or McIntosh the best.

They are fairly sweet and soften nicely as they cook. Feel free to try other varieties, but just be sure to bake them long enough; you need to be able to cut them with a fork, or they’ll be too hard and rather messy to eat. And remember, varieties that tend to be tart (like Granny Smith) will obviously result in a less sweet dessert. But whichever apple you use, this dessert is fancy and festive. Make it for family or friends and sit back and enjoy the compliments.

Serves 6 Ingredients:

1 ½ cups red wine 1 cinnamon stick

10 whole dried cloves

5 dried allspice berries

3 Spartan or McIntosh apples, peeled, cored and halved

2 Tbsp. raisins

½ cup brown sugar 46

Eat Local • Edmonton • Winter 2018

2 Tbsp. crushed pistachios

Topping:

3 Tbsp. large flake oats 3 Tbsp. white flour

3 Tbsp. brown sugar 1 tsp. cinnamon

Pinch of salt (if using unsalted butter) 2 Tbsp. butter, softened

The night before… Stir cinnamon stick, cloves, and allspice berries into wine.

After halving, coring, and peeling apples slice a small piece off the round side of each half so they will sit level.

Place the apples in a seal-able bag and pour the wine and spices over them. Place in the fridge to marinate overnight.

Preheat oven to 350°F. Combine the topping ingredients until well mixed and crumbly.

Remove apples from wine and set in a baking dish. Do not discard the wine! Place 5 raisins in the centre of each apple and top with a generous tablespoon of topping. Bake uncovered for 30-40 minutes until the apples are very soft and the topping is crisp.

While the apples are baking, strain the spiced wine into a small saucepan and discard the spices. Whisk ½ cup brown sugar into the wine and bring to a boil over medium heat. Reduce heat to low and simmer for 20-30 minutes, stirring occasionally, until the mixture has reduced by at least half and has slightly thickened. It will thicken further as it cools. Remove from heat.

Remove apples from oven when ready and allow to cool slightly. Drizzle wine syrup over each apple and top with crushed pistachios. Serve immediately.

Follow Laura on Instagram @lauramusecooks

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BOOK REVIEW

THE 100 MILE DIET: A YEAR OF LOCAL EATING

BY ALISA SMITH & J.B. MACKINNON WORDS GWEN RUS | PHOTO HEATHER MUSE

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THE FIRST TIME I HEARD OF THE “100-MILE DIET”

about eight years ago, it was all over the internet as the new food trend with followers around the world. My initial thoughts were something like: “Why on earth would someone be interested in that?” and “No bananas?

No mangoes? No almonds?” and “That might be doable near the equator, but here in Alberta it would be a stretch to get two months of fresh veggies a year!” Eight years later, I’ve made many changes in my views about food and how I eat, so I decided it was time to read the book. Even though Smith and MacKinnon are based in the Vancouver area (which presents various advantages, but also disadvantages over being based in Edmonton), they were able to dispel the myth that eating local is impossible. As they shared their journey and the immense learning curve of changing their food values, they showed how local eating is possible, and they were able to put into words what made me want to raise my own food and eat more locally grown food.

Why should we be interested in where our food comes from? The authors initiated their year of local eating after reading a news article reporting that the average North American meal travels 1500-3000 miles (24004800 kms) from farm to plate. As they researched and delved into the details of things, they realized that even in Vancouver they could not accept smoked salmon as “local” food. Despite being caught in local waters, the salmon is often shipped across the border and across the states to be smoked in Manhattan, only to be flown back to Vancouver and sold as local salmon!

When they began to explain the hidden costs of getting California lettuce to my local grocery store year-round for only a few dollars a head, I thought I already knew the whole story about transportation costs, fossil fuel usage, and the declining ozone layer. But I learned about a much deeper back-story that included huge dam systems, enormous loss of wildland, and devastation to local species (from grasses to birds to fish). And I learned about how water contamination by industrialized farming methods that incorporate excessive use of pesticides and herbicides affects the local ecosystem and even results in elevated health care costs.

I am familiar with the idea of knowing (and caring) where our food comes from, but the authors challenge their readers to think about the implications of losing

the traceability of our food. Along with no longer saving seeds, planting seeds, harvesting produce and preserving it in our kitchens, there has come a loss of community and a resulting generation of young people being raised who do not understand the connection between plant/ animal and the food on their own plate (or worse, in the cellophane wrapper). The authors share the idea that although most children know what a cow is and many have likely seen a one, very few have “touched one, cared for one, watched one give birth, or seen a cow give milk or its life for our consumption.”

As Smith and MacKinnon journeyed through their experimental year of local eating, they moved beyond the immediate recognition that they would have to get rid of all processed food. They discovered a vast assortment of local fruits and vegetables native to their area available for foraging, as well as a wide variety of foods they could grow in their own personal garden. They were amazed by the difference in taste eating produce picked ripe and in season! Along their journey they also discovered the beauty of human relationships. Getting to know their local beekeeper and his practices deepened their appreciation for eating honey. Searching for, and finally finding a farmer in their 100-mile boundary that grew wheat, created a new friendship. When they ate their first sandwich of the year, they thought of him with gratitude.

The authors mix enough humour and story-telling into their writing to keep the reader entertained while presenting the deeper topics of resource stewardship and ethical eating. You will not be able to read without laughing as they describe the appearance of their apartment in the fall – herbs hanging from the ceiling, squash tucked in the space above the fridge, potatoes with growing eyes pushing out of the dresser cupboard, and the nasty smell of fermenting sauerkraut.

As the book ends with a meal on New Year’s Eve, the authors describe all the emotions that accompany the memories; the joy of harvesting tomatoes and canning them at home, the thrill of finding local wheat, and the simple pleasure of enjoying the cheese a friend made just for them with all local ingredients. Their meal becomes a memoir of the journey that their food took from farm to table. I would recommend this book, even if it just gets you thinking about local food and appreciating what local farmers do for you. Who knows? Maybe you will be inspired to grow something yourself and eat it.

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ENTERTAINING LOCAL

GIRLS NIGHT IN

BY HEATHER MUSE

UPSON’S LAVENDER AND GRAPEFRUIT CORDIAL

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Upson’s Classic Cordial upsonclassics@gmail.com

Available at Meuwly’s Artisan Food Market – meuwlys.com

RASPBERRY CARAMELS

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Red Balloon Pie Co.

Available at Meuwly’s Artisan Food Market – meuwlys.com

THE JACKIE - CARAMELIZED MILK & SEA SALT MILK CHOCOLATE 3 Jacek Chocolate Couture jacekchocolate.com

MACARONS

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DandyLion Confections facebook.com/dandylionconfections

GIRLS’ NIGHT IN COOKIES AND TINY MERINGUES

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Sugared and Spiced Baked Goods sugaredandspiced.ca

LITTLE FLIRT RHUBARB WINE

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Birds & Bees Organic Winery and Meadery birdsandbeeswinery.com

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BEHIND THE SCENES A glimpse of the fun and hard work of putting together our Winter issue.

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marketplace page 6

RGE RD rgerd.ca page 8

WOODWORK woodworkyeg.com page 10

SUGARED & SPICED sugaredandspiced.ca page 14

KEVIN KOSSOWAN kevinkossowan.com page 23

RGE RD rgerd.ca page 24

AARDE aardecuisine.com page 28

COLLEEN'S CHOCOLATES ColleensChocolates.com

PHOTO HEATHER MUSE

pages 31

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BEN STALEY @restaurantyarrow pages 32-33

LA BOULE BAKERY laboulebakery.ca

RIVERBEND GARDENS riverbendgardens.ca

IRVING’S FARM FRESH irvingsfarmfresh.com

STRANGER STUDIO strangerstudio.ca

(Bacon)

THE COLOMBIAN the-colombian-mountain-coffee. myshopify.com THE LITTLE PLANT SHOP littleplantshop.net THE TEA GIRL theteagirl.com WEST OF THE 5TH westofthe5th.com SHOP CHOP ShopChop.ca page 34

MO-NA FOOD monafood.ca (Crimini mushrooms)

RIVERBEND GARDENS riverbendgardens.ca (Kale, Carrots)

STEVE AND DAN’S FRESH BC FRUIT freshbcfruit.ca (Apples)

SUNRISE ORGANIC GARDENS sunriseorganicgardens.ca (Garlic)

GRUGER FAMILY FUNGI familyfungi.ca

pages 50-51

pages 39-39

RED BALLOON PIE CO. Available at Meuwly’s Artisan Food Market – meuwlys.com

HERBOLOGIE herbologie.ca pages 40-47

AUGUST ORGANICS augustorganics.com (Buttercup squash, onions)

ACME MEAT MARKET acmemeatmarket.ca (Stewing beef)

BIRDS AND BEES ORGANIC WINERY AND MEADERY birdsandbeeswinery.com (Chokecherry wine)

BLACK STAR VINEYARDS Pinot noir THE FARMHOUSE BAKERY facebook.com/nadine. farmhousebakery

UPSON’S CLASSIC CORDIAL upsonclassics@gmail.com

JACEK CHOCOLATE COUTURE jacekchocolate.com DANDYLION CONFECTIONS facebook.com/dandylionconfections SUGARED AND SPICED BAKED GOODS sugaredandspiced.ca BIRDS & BEES ORGANIC WINERY AND MEADERY birdsandbeeswinery.com page 48

THE 100 MILE DIET: A YEAR OF LOCAL EATING jbmackinnon.com alisasmith.ca

(Sourdough bread)

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one last muse

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We asked Cindy Lazerenko if she had one kitchen tool she couldn’t live without: “My girlfriends all chipped in at my bridal shower to get me an All Clad 3qt sauce pan. Back then the cost was approximately $230, something I would never have bought for myself. I was so happy to get it, but it was so shiny and new and beautiful I couldn’t bring myself to use it - so I stared at it for 6 months where it sat on an open shelf in my kitchen. I finally broke it in and now I use it for everything, almost every day.”

Find more local goodness at

EATLOCALMAGAZINE.CA

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@eatlocalmagazine

eatlocalmagazine.ca