Savour Calgary 2021 May - June

MAY » JUNE 2021

FRESH. LOCAL. STORIES FOR FOOD LOVERS.

How to “Vegetarian” in Calgary

Great Growers

The Sustainable Kitchen

I Yam Who I Yam

GATHER

When Vince Izzo arrived in Calgary from Pietramelara, Italy in 1968, a good espresso was hard to find here. There were only a handful of commercial espresso machines in restaurants around Calgary and most home brewers were using small, stove-top models.

AROUND AND LET US TELL YOU ABOUT DAD

Vince saw a caffeine-deprived opportunity and in 1974 he started a business importing Italian espresso machines. He worked tirelessly with experienced coffee importers developing his own proprietary blend of beans and labelling them with his Cappuccino King brand. Since then, Cappuccino King has been on a quest to convert Calgarians to proper Italian espresso, one crema-topped demitasse at a time.

You might have met Vince at the Napoli Sports Club circa 1974, La Dolce Vita and Mama’s Restaurants or at his booth at the Calgary Stampede. He loved to gather family and friends around every chance he got. He knew everyone and was a proud cheerleader for the Calgary Italian community. We lost him on April 6, and we will miss him terribly. But we are surrounded by his legacy and the people who loved him. Thank you for all of the kind words and thoughts we have received. We will pull an espresso and toast him. Cin-cin, Vince Izzo.

WE SELL, SERVICE & SUPPLY EVERYTHING FOR HOME OR COMMERCIAL COFFEE EXPERIENCES. WE CARRY AND SERVICE:

403.277.5169

410 23 AVENUE NE, CALGARY

LET US SUPPLY YOU WITH:

CAPPUCCINOKING.COM

Welcome | F R O M T H E E D I T O R

Contents 19

O

ne of the challenges of putting together a bi-monthly magazine is that you’re working months ahead of the news cycle. What’s happening at assignment time, may or may not be newsworthy at press time. So, it’s sort of up to me, here in the editor’s note, to give context to the issue right before press time. Here’s the newsflash: COVID-19 is still a thing, Gen-X is gobbling up the AstraZeneca vaccine like it’s Nerds™ candy (when you know, you know) and patios are going to be how people eat out this spring and summer as we weather shutdown number three.

Now that the news is out of the way, let’s talk storytelling! We dedicated this issue to plant-based eating in Calgary and area. Now before the pedants in the crowd call foul – yes, there are animal products in the issue. And there will be plant-based products in the (spoiler alert!) Meat Eater issue coming this summer. Food is a multi-faceted story and while I love myself a good theme, our priority is ALWAYS to tell local stories first. Like these: Elizabeth Chorney-Booth relates how a young, ideological vegetarian in ’90s Cowtown suffered sad salads and pitiful pasta dishes and how the city’s plant-based scene has blossomed in the last 10 years to satisfy even the pickiest palate.

Catherine Van Brunschott introduces us to some of the fine folks growing great food in the area including mushrooms, and Saskatoon berries and microgreens (oh my!)

Julie Van Rosendaal eases the tentative plant eater in with vegetarian takes on meaty favourites like ginger beef and butter chicken while Linda Kupecek encourages veggies to be themselves in her column: “I Yam What I Yam.” This month’s “Masterclass” is a gorgeous Pavlova from Tanya Schaap and Bernice Hill talks sustainability in the kitchen with lovely leftovers and sustainable scraps.

I also want to give a shout out to the crack team at Cheryl Starr Design Group for another gorgeous issue that we could just as well have called Pretty in Pink.

It’s such a privilege to be let into your lives with our fresh, local stories for food lovers. We love hearing from you, even when it’s to point out a missing measurement and especially when it’s to tell us how your cat Skorbits ate the lunar rhubarb cake recipe out of Ellen Kelly’s column just when you were ready to make it (thanks for the laugh, Cherie.)

Keep your feedback coming, tell us your stories, turn us on to your hidden gems. Magazines are best when they’re a two-way conversation and we love engaging with folks who love food as much as we do.

Eat well and stay safe!

21 16

24 Features 16 How to “Vegetarian” in Calgary 19 Great Growers 21 The Sustainable Kitchen

The Regulars 5 Savour Selects 11 Fresh Market 12 Shop Local 14 Julie’s Kitchen 24 Master Class 26 Quick Bites 30 Funnybones

Camie Leard, Editor camie@savourcalgary.ca

SAVOURCALGARY.ca M AY » J U N E 2021

S AVO U RC A LG A RY.c a

3

PUBLISHER

Debbie Lambert debbie@savourcalgary.ca EDITOR

Camie Leard camie@savourcalgary.ca A S S O C I AT E E D I T O R

Wanda Baker wanda@savourcalgary.ca MAGAZINE DESIGN

Cheryl Starr Design Group stellardesign.ca COVER

Kyla Evans is a Calgary-based tattoo artist who specializes in fruit, insects and plants. Find her work on Instagram at @arachnophile_ CONTRIBUTORS

Wanda Baker Elizabeth Chorney-Booth Bernice Hill Ellen Kelly Linda Kupecek Alison Martin Tanya Schaap Catherine Van Brunschott Julie Van Rosendaal

Dark Chocolate Mousse Cool and smooth, this chilled recipe is a real winner!

Ingredients:

ADVERTISING SALES

1/3 cup white granulated sugar 6 tbsp strong coffee (prepared) 225g / about 1 cup chopped couverture dark chocolate or chocolate drops

Ellen Kelly ellen@savourcalgary.ca

4 tbsp heavy whipping cream (35%) 3 large egg whites 1-1/2 cup whipping cream, chilled

WEBSITE TECHNICAL ADVISOR

Todd Robertson web@savourcalgary.ca DISTRIBUTION

James Norman distribution@savourcalgary.ca

Directions: 1. In a saucepan, dissolve sugar in coffee over medium heat. Set aside.

PRINTING

2. In the top of a double boiler over hot (but not simmering) water, melt the chocolate, stirring constantly, until smooth. When completely melted, whisk in the 4 tbsp of whipping cream and the coffee-sugar mixture. Stir until smooth.

Remove from heat and allow to cool.

3. In a separate bowl, beat egg whites to soft peaks. Gently fold in 1/2 cup of the chocolate mixture into the bowl of egg whites. Then, pour this entire mixture back into the original chocolate mixture, folding gently.

4. In a separate bowl, beat 1-1/2 cups chilled whipping cream to soft peaks. Fold in gently to the chocolate mixture until totally mixed.

CentralWeb Savour Calgary is a bi-monthly magazine published by Savour Calgary Ltd. Savour Calgary is published six times per year. Winter, Early Spring, Late Spring, Summer, Fall, Holiday C O N TAC T I N FO RM AT I O N

403.475.5809 info@savourcalgary.ca M A I L : c/o 153 Somercrest Circle S.W., Calgary, AB T2Y3H1 PHONE:

EMAIL:

POST

FO R M O RE I N FO RM AT I O N S E E U S AT

savourcalgary.ca

5. Pour mousse into a large serving bowl, or 8 individual dessert glasses. Chill for 4 hours before serving. Delicious garnished with mint leaves and fresh raspberries!

FO R E D I T O RI A L I N Q U I RI E S C O N TAC T

Your recipes deserve our chocolate! www.CococoChocolatiers.com/recipes SHOP IN PERSON: Victoria Park • Bankers Hall • Signal Hill • Southcentre CURBSIDE PICKUP: Cococo Chocolate Factory in Mayland Heights SHOP ONLINE: www.CococoChocolatiers.com

FREE SHIPPING OVER $50 chocolate chocolate together together

@Cococo_Chocolates

4 M AY » J U N E 2021

S AVO U RC A LG A RY.c a

@CococoChocolates

@ChocBernCal

camie@savourcalgary.ca

Savour Calgary has made all efforts to ensure that content in the magazine is accurate on the date of publication. The views expressed in the articles reflect the author(s) opinions and do not necessarily reflect the views of the publisher or editor. The published material, advertisements, editorials and photographs along with all other content is published in good faith and Savour Calgary cannot guarantee and accepts no liability for any loss or damage of any kind caused by any errors, omissions and for the accuracy of claims made by the advertisers or any other contributors. All trademarks presented in this magazine are owned by the registered owner and Savour Calgary will be held harmless in the event that the advertiser or contributor has submitted trademarks for which they do not have authorization from the owner. All rights reserved by Savour Calgary and nothing can be partially or in whole be reprinted or reproduced without the written consent of the publisher at Savour Calgary Ltd.

T O P P I C K S f rom Savour staf f | S A V O U R S E L E C T S

Wanda Baker

Savour selects THE EARLY BIRD GETS THE WORM Tucked into a little strip mall along 14th St. S.W., you will find European-inspired artisan bakery, Bread Culture. South Korean expats Yangsun (Sunny) Park and Sungho (Thomas) Park honed their craft in Toronto’s dynamic food scene from 2014 to 2018. Then, pulling from backgrounds in business management, marketing, advertising and baking, they opened Bread Culture in June of 2020. The pair keep a small menu of breads leavened naturally through a long fermenting process and viennoiserie made in the traditional French method using 84 per cent butter. Focusing on quality over quantity, they experiment seasonally by adding a few new items to the menu. The most popular have been the sourdough, pain au chocolat, fruit danish and canelé. Already popular with local foodies and taking Instagram by storm, they sell out of pastries early in the day. Bread orders require a minimum of two days due to the fermentation process. We’ve loved everything we’ve tried and plan on working our way through the full menu.*

Korean fried mushroom

Opening their doors in 2004, The Coup is Calgary’s oldest vegetarian restaurant. Last year, a small group of like-minded local, plant-based restaurant operators behind Nourish Bistro in Banff bought the Coup as well as The Dandelion in Ramsay. With a global menu offering both vegetarian and vegan items, these guys are all about supporting local. Alberta suppliers include Red Fox Fungi, GrainWorks, Micro YYC, Dancing Goats Farm, Glowfood, Springbank Cheese Co., Mountainview Canola, and Poplar Organic Bluff potatoes to name a few. Before the third lockdown we ventured in to try the Korean fried mushroom, cauliflower cheddar tart and vegan cheese plate. Our taste buds were blown away and we couldn’t decide on just one favourite. Other menu must-tries include the beach front hot pot, magic dragon bowl and squash and goat cheese salad.

The Coup believes it’s their commitment to supporting local, sustainable and responsible business practices that keeps them ahead of the game and a loyal customer following.*

Bread Culture

The Coup 924 17th Ave. S.W. 403.541.1041 thecoup.ca

GLOBAL VEGETARIAN CUISINE

Bread Culture pastries

Bread Culture | 1502 14th St. S.W. | 403.270.0490 | breadculture.ca *Hosted our meal, but did not approve the story M AY » J U N E 2021

S AVO U RC A LG A RY.c a

5

Camie Leard

T O P P I C K S f rom Savour staf f | S A V O U R S E L E C T S

BOHO BEVVIES Is it us, or has Calgary’s specialty beverage scene exploded this year? While many of us have drowned our pandemic sorrows in our terrific local microbrews and wine, others have a thirst or something a little healthier. Enter Bohomylk and Rocky Mountain Tisane – both in the Fresh and Local Market and Kitchens (formerly Avenida Food Hall.)

Camie Leard

Bohomylk is the creation of Czech expats Andrea Mele and Stepanka Drlikova, a pair of health-food fanatics who are out to localize the nut-milk offering in Calgary. Not only is shopping local for your nut milk good for the economy, but it’s also great for your body as Bohomylks contain only clean, pronounceable and nutrient-dense ingredients that are organic and locally sourced whenever possible. They avoid all artificial additives, preservatives, stabilizers and gums. We loved the raspberry and got to sample the last of the winter nog before it was put away for next season – make a point of getting it for your winter festivities this year.

Bohomylk is plant-based goodness with no additives and lots of flavour.

Bohomylk 12445 Lake Fraser Dr. S.E. bohomylk.com Rocky Mountain Tisane 12445 Lake Fraser Dr. S.E. rockymountaintisane.com

Just down the hall from Bohomylk, you’ll find the Rocky Mountain Tisane Company.

Tisane is any herbal infusion drink that doesn’t come from the tea plant or Camellia sinensis.

Most of the herbal tea you drink is actually a tisane. But let’s not split hairs. Let’s instead enjoy a cold can of Rocky Mountain Tisane which is one of our favourite finds so far in 2021.

Why? Because healthy, sugar-free, sweetener-free drinks that actually taste good are really hard to find. We loved the lemon ginger and hibiscus cinnamon. Cold steeped for up to two days, these teas pack way more flavour than your typical flavoured waters AND they’re locally made. Win/win.*

TAKE A WALK ON VEGAN STREET Rocky Mountain Tisane is one of our favourite finds this issue for it's delicious, sugar-free, sweetener-free, flavourpacked sparkle.

It’s a rare occasion a vegan can order anything they wish off the menu, no holds barred. So it’s no surprise Vegan Street has become a favourite for plant-based diners. Formerly a food truck and then a market vendor, Vegan Street graduated to full sit-down location in the Beltline last year with a new location coming soon to Inglewood. And the food is really so good, vegans can convince their carnivorous counterparts to join them at the table. We had the “calamari” which were actually deep fried oyster mushrooms and very good as well as the bahn mi sub which was loaded with fresh veggies and a zippy sauce for the tofu filling. There were some great desserts on the menu as well. Try the carrot cake!

Vegan Street | 1111 7th St. S.W. | 403.454.3287 | veganstreeteats.ca

Fresh breads, meat, cheese and spreads - the perfect picnic always starts at our shops.

Grocery. Bakery. Deli. Café.

italiancentre.ca

EDMONTON | CALGARY | SHERWOOD PARK - OPENING SUMMER 2021 *Hosted our meal, but did not approve the story 6 M AY » J U N E 2021

S AVO U RC A LG A RY.c a

T O P P I C K S f rom Savour staf f | S A V O U R S E L E C T S PAO PACKS A FLAVOUR PUNCH Camie Leard

If nothing else, the pandemic has caused a creative revolution in dining. Necessity has indeed been the mother of invention and the beneficiaries are Calgary eaters! John and Sharon Nidua were running the restaurant at a seniors complex in the city’s southwest when the pandemic hit.

Pao is the Filipino version of bao and are just as chewy delicious... plus they come in purple!

PaoYYC 550 Prominence Rise S.W. 403.630.9076 paoyyc.com

With their regular clientele on lockdown, they had to think fast.

And they came up with a winner.

Their Filipino heritage paired with John’s training as an executive chef resulted in PaoYYC, a delicious steamed-bun offering that comes with all sorts of delectable fillings. Make a point of ordering the braised five-spice pork belly, the buttermilk fried chicken karaage and the Korean pulled beef brisket bulgogi. For dessert, the purple ube pao are pretty and tasty! Place orders by Wednesday for Saturday pick-up or delivery. Delivery is $5 in Calgary and $10 in surrounding areas.*

Celebrate spring!

SWEET & SAVOURY PIES

Camie Leard

SWEET TREATS ABOUND

Oreo Milk Tea

Camie Leard

Sugar Marmelade 1120 Centre St. N. 587.354.1120 sugarmarmelade.com

One of the best parts of running Savour Calgary is the little adventures we get to go on to discover new and exciting things. A trip to Sugar Marmelade (before shut-down number three) in Crescent Heights Village was one of those adventures. This funky space has become a hopping hot spot for Hong Kong-style desserts. If you’re not familiar with Hong Kong desserts, you will be dazzled (and a bit intimidated) by the variety of offerings. Take a chance on a new flavour or find a familiar name and settle in for something scrumptious.

Our table very much enjoyed our black sesame parfait, our Oreo milk tea and our strawberry pudding. They have added some hot savoury dishes as well and are open evenings only for takeout/delivery during the shut-down.

Kensington - 1081 2nd Avenue NW 403.287.8544 Wildwood - 8 Spruce Centre SW 403.452.3960 Mahogany - 2171 Mahogany Boulevard SE 587.623.1144

@piejunkieyyc piejunkie.ca

CANELA CAN! The cute little house just off Macleod Tr. is easy to miss if you don’t know where you’re looking.

Fortunately, Canela’s vegan pastry offerings make it a destination for sweet seekers across the city. Mexican expat Veronica Amaya named her business for the Spanish word for cinnamon and has grown the venture from making cinnamon buns in her daughter’s kitchen to her full-fledged (cutestever) bakery. The cinnamon buns that started it all are excellent.

The vegan dough recipe makes for a chewier mouth-feel that was so satisfying paired with delicious filling and frosting. We also tried the housemade pop tart which was enormous and much tastier than the original.

Canela cinnamon bun and poptart

Canela Vegan Pastries 4806 1st St. S.W. 403.460.1226 | canelayyc.ca M AY » J U N E 2021

S AVO U RC A LG A RY.c a

7

T O P P I C K S f rom Savour staf f | S A V O U R S E L E C T S

Camie Leard

When you get entrepreneurs together in the same space for long enough, they’re bound to cook up a new idea.

Such was the case for Jeff and Joel Matthews, Safeer Rashid and Aly Punja – partners behind the new Curry Queens in Marda Loop. The Matthews’ Expat Asia and the Rashid/Puja family’s Taste of India booths at Fresh and Local Market and Kitchens are both well known for their flavourful fare. With a passion for curry and mothers who make the best (those would be the titular Curry Queens) the two families joined forces to create a curry-lover’s haven. Tucked in behind K-Thi Viet Cuisine, Curry Queens offers hot-takeout and frozen goods all made at their Fresh Market locations and packaged in sous-vide bags to maintain freshness and flavour.

They’re prepped by sousCurry Queens spread vide when you make your order and won’t spill on the way home. Genius. Curries from all over the world are featured on this menu and as a chef-driven, mom-approved, take-out restaurant, they are both authentic and innovative, not to mention delicious. Try the Thai red chicken curry and the chana masala with some crispy samosas to start. Get lots of rice and naan to sop up that delicious sauce! *

Curry Queens 2133b 33rd Ave. S.W. 587.352.8779 (CURRY) curryqueens.ca

¡TACOS FOR THE (SUBURBAN) PEOPLE! Calgary loves its tacos, but hates trying to find parking. Enter Calavera Cantina.

Located in the 130th Ave. S.E. shopping area, Calavera brings chef-driven Mexican cuisine to the suburbs. The venture shares a building with Pink Door Pizza and both are an expansion to the ever-on-the-grow Starbelly Group, which also bought The Beltliner last year. Specializing in tequila and mezcal cocktails, the restaurant and bar are bright, spacious and colourful.

We started with chicharrons and while we wanted to exercise some modicum of control later, they were just so darn addictive, we finished our plate (and may have licked it.) We could always beg forgiveness from the Our Lady of Perpetual Tacos mural on the wall, or order the plantain chips for a starter instead next time. They are also really delicious – and vegetarian to boot. We loved everything we tried, but the standout was the tuna crudo tostada. It’s really the perfect food with a great balance of flavours and textures from the creamy ahi to the crunchy jicama and crispy tostada with rich guacamole and bright pickled red onions. We highly recommend this one.*

Camie Leard

TEAMWORK MAKES THE DREAM WORK

Tacos and tostada

Calavera Cantina 180, 4307 130th Ave. S.E. 403.719.8226 calaveracantina.com

Soulful recipes inspired by our families straight from the heart of old Italy and made in-house daily.

Our famous sausages are only one part of our story. Check out Spolumbo’s for stress-free office, event and home catering.

Our in-house deli and ready-to-eat take-home meals are just waiting for you!

Visit us in Inglewood at 1308 9 Avenue SE | spolumbos.com

*Hosted our meal, but did not approve the story 8 M AY » J U N E 2021

S AVO U RC A LG A RY.c a

Katie Eyre

Your one-stop connection to Brazil!

Plant-based charcuterie tray

MEAT-FREE CHARCUTERIE As we put this issue together, we wondered if there was such a thing as plant-based charcuterie (one of our favourite warm-weather dinners.)

Turns out, there is… and it’s delicious! Brie and Banquet has been offering grand and gorgeous grazing boards since December 2017 when founder Katie Eyre combined her talents of food nutritionist and interior designer to launch her new business. Using a plethora of local products, her creations are as beautiful as they are delicious and while the pandemic prevents us from group grazing at the moment, Brie and Banquet boxes (paired with local beers or wines) have proven to be hugely popular with the virtualhang crowd. We loved our box which included fresh herbs and flowers to add colour and flavour to sourdough bread, fruit, olives, nuts and, our favourite, the Edmonton-made Truffula vegan cheeses. With this great vegan offering (and traditional meat-and-cheese boards too) Brie and Banquet is a favourite find this issue!*

Brie and Banquet 403.874.7006 brieandbanquet.com Order online for delivery

We deliver anywhere in Canada.

136 2 Street SW, Calgary AB BRAZILCONNECTION.CA

M AY » J U N E 2021

S AVO U RC A LG A RY.c a

9

Camie Leard

T O P P I C K S f rom Savour staf f | S A V O U R S E L E C T S

HIDDEN GEM: HEART OF BRAGG CREEK CAFÉ Road-trips have become the family outing of choice over the last year and a short trip west for some plant-based goodness at Heart of Bragg Creek Café is well worth the drive. Sharing a building with a yoga studio and the artist-run Painted Moose gallery, we recommend grabbing a coffee and perusing the artisan products after enjoying your meal. All food here is plant based and we were charmed by the array of baked goods including the gluten-free hippie treat square featuring peanut butter, organic puff rice crisps, hemp seeds, pumpkin seeds, coconut, coconut oil, maple syrup, brown rice syrup, salt, chocolate. Our find of the day though, was the blistered tomato tartine – an open-faced sandwich served on naturally leavened sourdough w/creamy herbed cashew cheese, blistered tomatoes, spinach pesto, micro greens, balsamic reduction. It was so good we tried to replicate it at home the next day. We came close, but the view isn’t nearly as good as it is in Bragg Creek. Order online or phone for pick-up.

The blistered tomato tartine is worth the drive to Bragg Creek.

Heart of Bragg Creek Café | 12 Balsam Ave., Bragg Creek 403.813.8465 | theheartofbraggcreek.com/cafe

10 M AY » J U N E 2021

S AVO U RC A LG A RY.c a

W H A T ’ S F R E S H this season | F R E S H M A R K E T

Greens B y E L L E N K E L LY I l l u s t ra t i on s b y A L I S ON M A RT I N Thanks to the relatively recent onslaught of hydroponic baby-this and micro-that all tidily provided in little plastic clamshells, we no longer have to do without greens for endless months. Don’t get me wrong, it’s a boon; any way we can get the green stuff in January is a good thing. Kudos to local business Deepwater Farms for their Deepwater Blend, it helped get me through this winter.

But come May, I crave the bitter to mix with the sweet, the hardy and crunchy to compliment the delicate and soft. I want challenging chicory and endive, frilly frisée, lemony sorrel, earthy young beet greens, kale, arugula and chard. So, dig out that languishing salad spinner, I’m betting you have one in the back of a cupboard somewhere. That siren’s song of instant gratification is hard to resist, I know, but being able to prepare and assemble the perfect green salad will always stand you in good stead. Fill your sink with cold water and ice and immerse your greens for 20-30 minutes. This will revive the limp and help to get rid of any remaining grit. This works for pretty well for all salad greens. Now spin, spin, spin. Nothing is worse than wet greens in a salad. Aside from just being plain unpalatable, the dressing won’t stick to wet leaves and who wants that? Chill the greens for another few minutes in the fridge piled loosely in a bag. Your goal is cold, dry, perky leaves.

Lots of things end up in a salad, but not all of them work. Remember that leaves are light and hunks of cucumber, tomato, carrot, etc. are heavy.

Cut your garnishes accordingly. Thin slices or julienne of cucumber, fennel, red onion and carrot will float among the greens and not be forgotten at the bottom of the bowl. Tomato wedges, hard-cooked egg slices and such-like are best presented on the side or on top after the greens have been dressed and tossed, then drizzled with a little of the dressing.

Try serving a lightly poached egg on top of a bacon lardon and frisée salad for something really exceptional. Can you say Lyonnaise?

Speaking of dressing and tossing, never over dress your salad; you can add more, but you can’t take it out. And since it will begin to deflate the greens immediately, dress and toss right before serving. The desired result, unless you’re aiming for a wilted salad, which is something else entirely, is a salad that is fluffy, crisp and bright.

A word or two on vinaigrette: Growing up, many of us wouldn’t have known a vinaigrette if it sat in our lap, but we were certainly familiar with Kraft salad dressing. I consider myself lucky that my mother preferred making her own, simple as it often was. Plain white vinegar, vegetable oil, mustard powder, sugar and garlic salt might sound vaguely unpleasant today, but it was a revelation then.

Vinaigrette should be simple. My stand-by dressing is hardly more complicated than my mother’s, just with better ingredients. I make a large-ish batch, it keeps for 5-6 days in the fridge. Start with 3-4 large cloves of garlic mashed into a paste. In a small bowl, add 10 ml (2 tsp) chopped capers, 5 ml (1 tsp) salt, 10 ml (2 tsp) Dijon mustard, 10 ml (2 tsp) honey, 10 ml (2 tsp) fresh lemon juice and 125 ml (½ cup) apple cider vinegar. Gradually whisk in about 250 ml (1 cup) good olive oil until emulsified. Churning the whole business up with a handheld blender is okay, too. Just remember, all you need is something acidic like vinegar or lemon juice, something herbal and savoury like garlic, shallots and/or capers, and something sweet like honey or maple syrup. Finally, bring it all together with salt and pepper and a good oil. Voila! Vinaigrette.

Obviously, there’s more to greens than salad.

Fresh beet greens, Swiss chard, young turnip, kale, collard and dandelion leaves, are all a delight quickly cooked in little more than the water clinging to the leaves after washing. Pile what will seem like too much into a hot pan, adding more and turning constantly with tongs as the leaves cook down. Add a very little water if they start to stick. Season with plenty of salt and pepper, then serve hot with a bit of butter, a drizzle of good olive oil or even a splash of good vinegar.

If you don’t grow it, start looking for bundles of tart, lemony sorrel in farmers’ markets.

As with all greens, sorrel cooks down to what seems like almost nothing, so buy lots. If you have your own, with their distinctive gray-green spear shaped leaves, the newest shoots are lovely mixed in with other milder salad greens. I feel, though, that bright acidic sorrel really shines as a quintessential spring sauce. Deborah Madison’s recipe is easy and sublime and since the whole thing is made in a blender, it couldn’t be easier.

Remove the stems along the entire length of the leaves of 500 ml (2 cups) packed sorrel leaves.

In a blender, add sorrel to 1 roughly chopped garlic clove and 125 ml (½ cup) Balkan-style yogurt or sour cream. Pulse until smooth and wellblended. Stir in salt to taste and about 5-10 ml (1-2 tsp) finely chopped chives. A dollop of this sauce spread on the plate under a beautiful piece of grilled or poached salmon is a real treat.

Another delicious sorrel sauce comes with thanks to Alice Waters and Chez Panisse. In a small saucepan, bring 2 diced shallots and 125 ml (½ cup) heavy cream to a simmer for 5 minutes or less. Chiffonade a bunch (about 30 leaves) of trimmed and washed sorrel leaves and add to the cream mixture. Cook for another 5 minutes or so, until sorrel begins to break down, and season with salt, pepper and a squeeze of fresh lemon juice. Puree and serve hot over new potatoes or baby turnips.

M AY » J U N E 2021

S AVO U RC A LG A RY.c a

11

Spring has sprung and we are soaking in the warm weather, planting our vegetable gardens and getting excited about summer. We’ve discovered some cool finds for this edition.

A good jar of local honey deserves a bright, cheery honey pot. New tea towels featuring vegetables, plants, bees and flowers are beautiful left folded neatly on the counter after cleaning up messes from cocktail mixing. A long hard day of work, gardening or play, should always involve some sort of chocolate treats.

Le Creuset photo

SWEETEN THE POT

Honey Pot

Here is the counter accessory you never knew you needed. Once you’ve picked up your Bear Bait Honey (see below), get yourself a Le Creuset Honey Pot with Dipper to store the honey on your kitchen counter. This charming, enameled stoneware honey pot in bright yellow takes up no space on your counter but brings a bit of sunshine into your kitchen. The lidded honey jar comes with a silicone dipper to swirl up your honey for tea, coffee, baking and desserts. It features a decorative bee scheme around its midsection and is large enough to hold up to .47 litres of honey. The pot has been fired at temperatures over 2,000 degrees ensuring longevity, and an impermeable exterior enamel is resistant to stains and scratches. With Mother’s and Father’s Days right around the corner, this is the perfect gift to give alongside a jar of locally made honey.

Zest Kitchenware $50.00 | zestkitchenware.com

Shop Local!

B y WA N DA B A K E R

Pierre Lamielle

Mighty Pine Mixers

At-home cocktailing is still a popular pastime and we continue to support the cause by seeking out the best cocktail accessories we can find. Mighty Pine Mixers is the brainchild of Pierre Lamielle and Vanessa Rundell (Preserved), two Calgary chefs.

They started experimenting with flavours after receiving small batches of products from farmer friends and finding small quantities of ingredients when foraging. The duo launched the mixers last fall and demand was so great they sold out by Christmas. Finding balance and keeping it simple is what Lamielle says makes these mixers work.

Choose your mixer based on your favourite spirit or prosecco, or enjoy as a mocktail. Each bottle makes 16 cocktails, and the flavour line-up includes: blueberry basil, peach cobbler, prairie punch, rhubarb habanero and spruce tip, all currently available in the Preserved Food Boutique in Bragg Creek.

Mighty Pine Mixers $16 | mightypinemixers.com

1 2 M AY » J U N E 2021

S AVO U RC A LG A RY.c a

Wanda Baker

MIX AND MINGLE

Bear Bait all-natural honey

BEE HEALTHY For Herman Van Reekum, owner of Bear Bait Honey, bees are a family affair. As a child he helped with his mom’s apiary.

Six years ago, he became a hobby beekeeper fascinated by the bees’ altruism and the sacrifices made by the hive to preserve the colony. Today he has anywhere from 10 – 20 hives that keep him busy selling his honey products directly through independent specialty stores. Collaborations with local businesses like Naked Leaf and Wild Rose Brewery, create offerings like tea-infused honey and honey beer. Named for the bear who destroyed two hives in its first year, Bear Bait Honey is a part of Be Local Calgary and works with London Drugs who sells the honey through its small business program.

Bear Bait Honey | $15.00 - $20.00 | bearbaithoney.com

ELEVATE YOUR CHOCOLATE GAME

Inspired by her grandmother’s linen shop in England and regular trips to Europe, Wendy Brownie’s Inspirati Fine Linens and Home Essentials is now celebrating 10 years in business.

Offering linens and home essentials from all over North America and Europe, Inspirati is a perfect stop for a home makeover, or just to freshen things up. We’ve always had a soft spot for tablecloths, runners and tea towels and admittedly might have too many to count. The Le Jacquard Francais tea towels are a beautiful addition to our collection and an item Wendy calls the workhorses of the kitchen. They don’t fade, shrink or stain, and can last for years without losing their colour. They also hold up to drying our Knifewear Japanese knives. A bright assortment of colours and patterns are available for spring and summer, making them the perfect gift to give someone, or gift yourself.

Ten Degrees Chocolate co-owners Mark Roedel and Michelle Scott-Roedel are no strangers to hard work. They come from senior roles in oil and gas before dabbling in chocolate making. While contemplating new career options, both attended a chocolate conference in Seattle.

It was this trip that sealed the deal, and after a few years of apprenticing, they opened Ten Degrees Chocolate. This bean-to-bar store processes the chocolate from raw bean to finished chocolate right in their shop. Then they elevate the experience with bars and bonbons, chocolate tastings, café beverages and bistro menu items, plus an assortment of baked goods including desserts made using the chocolate.

This little shop has date night written all over it with AHS-approved events like chocolate pairings, paint ‘n’ sip, bean to bar chocolate making, and chef’s table evenings featuring local chef and business collaborations. The chocolate shoe immediately caught our eye and we predict it will be the chocolate lover’s accessory of 2021.

Spring Tea Towels | Inspirati Fine Linens & Home Essentials | $38.00 | inspirati.ca Tea Towel Miel de Fleurs

The Chocolate Shoe | Ten Degrees Chocolate $55.00 | tendegreeschocolate.ca

Ten Degrees Chocolate

Inspirati

WORKHORSE OF THE KITCHEN

Chocolate Shoe

Mi Mercado Es Tu Mercado RESTAURANT

BAKERY

CAFÉ

MERCADO

LATIN AMERICAN DISHES

SWEET TASTE OF LATIN AMERICA

LATIN PASTRIES MADE IN-HOUSE

AUTHENTIC LATIN PRODUCTS

ORDER ONLINE FREE NEXT DAY DELIVERY | 10% OFF - USE CODE: SAV10 (403) 255 4479 | UNIMARKET.CA

M AY » J U N E 2021

S AVO U RC A LG A RY.c a

13

Plantbased Dishes Photos and story by J U L I E VA N RO S E N DA A L

Ginger Not-Beef Soy curls are miraculous things — rehydrated and fried in oil, they have the texture of the crispiest ginger beef.

They make the perfect vehicle for that sweet-sticky, gingery sauce.

Most food trends are fleeting, generally (these days) driven by social media; Instagram triggered the unicorn Frappuccino® — and a thousand swirly purple unicorn foods after it — and TikTok recently brought us a roasted feta and tomato pasta that’s actually pretty fantastic.

But some trends are deeper, slower-moving evolutions of the way we eat, like the shift toward more plant-based foods in our collective diet. Food manufacturers and fastfood chains are hopping on board, noting that whether they consider themselves full-blown vegetarian or vegan or not, more people are eating less meat more often.

Veggies, fruits, grains and dairy products have so much potential — but often, those who are just easing into eating more of them seek out versions of dishes that are typically meat-heavy, like burgers and wings, butter chicken and ginger beef. Here are a few classics to help bring you down that garden path.

14 M AY » J U N E 2021

S AVO U RC A LG A RY.c a

500 ml (2 cups) soy curls (about 4 oz)

3 ml (½ tsp) red chili flakes

Canola or other vegetable oil, for cooking

½ purple onion, thinly sliced

5 ml (1 tsp) cornstarch

½ red bell pepper, seeded and sliced

80 ml (¹/³ cup) water 80 ml (¹/³ cup) light soy sauce 60 ml (¼ cup) sugar

1 carrot, thinly sliced at a slight angle 2 garlic cloves, crushed

30 ml (2 Tbsp) rice vinegar

Chopped green onions, for garnish

15 ml (1 Tbsp) grated ginger

Sesame seeds, for garnish

Put the soy curls in a bowl, cover with water and let sit for about 15 minutes, then drain well and lightly squeeze out any excess moisture.

In a heavy, shallow pot, heat about an inch of oil until hot, but not smoking. (If you have a thermometer, aim for about 175 C or 350 F.) Fry the curls for a few minutes, until crisp; transfer with tongs or a slotted spoon to a bowl or plate. In a small bowl or measuring cup, stir the cornstarch into the cold water. Stir in the soy sauce, sugar, vinegar, ginger and chili flakes.

Set a large skillet over mediumhigh heat, add a drizzle of oil (use a ladle to add some of the warm oil you just cooked the soy curls in if you like) and cook the onion, pepper, carrot and garlic for a couple of minutes, until starting to soften. Add the sauce to the pan and bring to a simmer; cook, stirring, for a couple of minutes, until thickened. Add the soy curls and toss to coat. Serve immediately, on its own or with steamed rice. Serves 4-6.

W hat’s cooking | J U L I E ’ S K I T C H E N Butter Paneer

Cauliflower Fritters with Hollandaise Sauce

Most of us love butter chicken for its sauce, ideally scooped up with chewy naan or spooned over rice.

Paneer is a fantastic substitute for the chicken, or cubes of tofu if you want to go completely plant-based.

This is an adaptation of a recipe from the now-closed Bistro Rouge. These cauliflower fritters, which they served with hollandaise sauce for dipping, were the most popular item on the menu. To turn them into Buffalo cauliflower, heat equal parts butter and Frank’s hot sauce, whisking until smooth. Drizzle over the fritters or use it for dipping.

1 small onion, finely chopped 15 ml (1 Tbsp) grated ginger 1 garlic clove, crushed 15 ml (1 Tbsp) chili powder

5-10 ml (1-2 tsp) garam masala 60-125 ml (¼-½ cup) whipping cream, full-fat sour cream or coconut milk

5 ml (1 tsp) cumin

80 ml (¹/³ cup) fresh or frozen peas

1 540 ml (19 oz) can crushed or diced tomatoes, undrained

110-250 g (¼-½ lb) paneer (or tofu)

30 ml (2 Tbsp) tomato paste

Canola or olive oil, for cooking

Fritter

Hollandaise

1 small cauliflower, cut into florets

2 large egg yolks

375 ml (1½ cups) beer 500 ml (2 cups) all-purpose flour

15 ml (1 Tbsp) white wine 3 ml (½ tsp) lemon juice 60 ml (¼ cup) boiling water

Salt

375 ml (1½ cups) melted butter, still warm A few drops of Tabasco Salt and pepper Canola or other vegetable oil for frying

Drizzle some oil into a large skillet set over medium-high heat and sauté the onion for 3-4 minutes, until soft. Add the ginger and garlic and cook for another minute or two, then add the chili powder and cumin cook for another minute.

Add the tomatoes and tomato paste and bring to a simmer; turn the heat down to low and stir in the garam masala, cream and peas, cook for 5 minutes and then stir in the paneer. Heat through and serve with naan or over rice.

Steam the cauliflower florets until tender; cool and refrigerate until you’re ready for them.

When you’re ready to cook them, heat an inch or two of oil in a heavy, shallow pot over medium-high heat to about 175 C (350 F), or until a scrap of bread sizzles when you dip it in.

In a shallow bowl, whisk the flour and beer until smooth. Dip the cauliflower florets in batter and carefully place one at a time in the oil and cook, turning gently as needed, until golden brown.

Transfer to a paper towellined plate and season with salt.

To make the hollandaise, combine the egg yolks, wine, lemon juice and water in a blender. Mix on med-high speed and slowly add the butter in a thin stream until it emulsifies. Season with Tabasco, and salt and pepper to taste.

Serve the fritters with a hollandaise for dipping.

Serves 4.

Serves 4-6.

Thank You Alberta!

The Grizzly Paw Pub & Brewing Company is excited to celebrate 25 years in The Bow Valley this year!

We strive to be recognized as the premier Rocky Mountain hospitality brand. We are fiercely committed to our guests, colleagues, community and environment by crafting fresh food, a dynamic beer selection, locally made soda and engaging experiences.

Follow along to see how we’re celebrating!

@thegrizzlypaw

M AY » J U N E 2021

S AVO U RC A LG A RY.c a

15

HOW TO “VEGETARIAN” IN CALGARY

Wanda Baker

B y E L I Z A BE T H C HOR N E Y-B O O T H

It’s a stereotype that annoys foodies and restaurateurs to no end, but the idea that Calgary is a meat ‘n’ potatoes town is rooted in the truths of a not-so-distant past.

In addition to the vast ranchlands surrounding the city, it wasn’t too long ago that it was virtually impossible to eat a proper vegetarian or vegan meal in most local restaurants.

The Coup's cheese plate

16 M AY » J U N E 2021

S AVO U RC A LG A RY.c a

Nanʼs Noodle House

Nanʼs Noodle House

“So many vegans have told me that it’s lovely to look at the entire menu and order anything.”

I speak from experience: throughout my late teen years and early adulthood, I was a young ideologically motivated vegetarian. Even if I ignored the possibility of hidden anchovies or chicken broth in supposedly meat-free salads or soups, going out to eat was hazardous at best.

By my count I ate over 300 falafel wraps over the course of my career as a university student (shout out to the Falafel Hut at the University of Calgary) and I finally gave up on vegetarianism all together when my parents took me out to a nice French restaurant, only to discover there wasn’t a single thing I could eat. No wonder I am so food obsessed now that I eat meat — I’m making up for almost a decade of eating bad salads and slapped-together pasta dishes.

That said, I suspect that if I had stepped into the realm of vegetarianism in more recent years, I’d be much happier with my choices. A number of businesses, many owned by vegetarians and vegans looking to create restaurants that they want to eat at themselves, have opened over the last decade or so, greatly expanding Calgary’s meatless options. Vegan Street, one of the newer vegetarian restaurants in town, started as a food truck in 2018 and opened as a full-service restaurant in early 2020. Owners Laine Fedrau and Darian Gustufson wanted to create a restaurant that went beyond the raw smoothie bowls and ultra-healthy fare typical of many strictly vegan restaurants. Fedrau, who is a vegan herself, agrees that plant-based and meat-free eating has improved greatly in Calgary over the years, but she felt like the city was still missing a hip sit-down comfort food restaurant where vegan eaters could comfortably order anything they wanted off the menu.

Modern Steak

Laine Fedrau, Vegan Street

“It was always our dream to bring more options to the city,” Fedrau says. “So many vegans have told me that it’s lovely to look at the entire menu and order anything they want without having to make any modifications. They can enjoy our dishes exactly as they’re meant to be enjoyed and know that everything is completely plant-based.”

Vegan Street joins a host of other restaurants in Calgary that exclusively serve either vegan or vegetarian food. Whereas Vegan Street specializes in 100 percent crave-worthy vegan comfort food like mock calamari (made with blue oyster mushrooms), jackfruit pulled “pork,” veggie burgers, and tacos filled with veggies or fake meat, a place like The Allium serves more chefdriven fare like mushroom schnitzel and squash gnocchi.

Vegans hankering for plantbased ramen, pho, or Thai noodle soups can head to Nan’s Noodle House, and those wanting to replicate a Dairy Queen-style experience can get burgers and vegan ice cream at VBurger. Vegetarian sushi fans can find their fill at WholeLifeGo and plant-based eaters looking for a brunchtime eggless omelet can try out The Dandelion. The advantage of being a vegetarian or a vegan in 2021 in Calgary isn’t just that you can find something to eat, it’s that we’re rapidly approaching a point where you can find a little bit of everything.

Modern Steak's carrot small plate featuring mascarpone, granola and chili flakes.

M AY » J U N E 2021

S AVO U RC A LG A RY.c a

17

Camie Leard

Vegan Streetʼs bahn mi

For the last 15 years, the powerhouse of Calgary’s vegetarian scene has been The Coup, which has a loyal following thanks to its tasty sandwiches, bowls, and dips. The restaurant experienced an injection of talent in 2019 when chef Adam Ryan took over the kitchen and got another renewal right before the pandemic hit when it was sold to the same group that owns Nourish Bistro in Banff and now also the aforementioned Dandelion in Ramsay. New co-owner Caleb Olney says that he never feels like his restaurant chefs’ hands are tied by having to stick to vegan or vegetarian food.

If anything, they have more freedom than most chefs in meat-based restaurants that are tied to a particular concept or global cuisine.

“I did not want to do pasta primavera.”

Stephen Deere, Modern Steak “With a vegan or vegetarian food you have such a wide variety of food to cook under one banner,” Olney says. “If you go into a steakhouse you know what to expect.

You’re not going to find a Moroccan dish there, but we can do that. We like having the option to do so many kinds of regional and seasonally-based food.”

The real test for any vegetarian or vegan, however, is eating out at a non-vegetarian restaurant. Places like The Coup and Vegan Street are safe havens for non-meat eaters, but what is a vegetarian to do if their partner or parents insist on going to a steak house?

In modern day Calgary, even eating at a meatcentric restaurant often means being able to choose a carefully constructed vegetarian or vegan dish that actually tastes good.

“I learned from being a vegetarian for a short period of time that we needed to have a veggie or vegan section and also a lot of sides that can be combined to create a vegetarian meal,” says Modern Steak proprietor Stephen Deere, whose menu always includes two vegetarian entrees that change seasonally. “I did not want to do pasta primavera because that was the vegetarian item on everyone’s menu for much of the ’90s. If we’re going to do vegetarian dishes they can’t be throwaways and there has to be some thought behind them.”

If you can get a good vegetarian meal at a restaurant called Modern Steak, the possibilities in Calgary really are endless. These days the meatavoidant not only have choice, but really good choices, setting vegetarians up not only for success, but also deliciousness.

Grab your new local whisky cocktail today!

Now Available at liquor retailers across alberta +845845

1 8 M AY » J U N E 2021

ea u cl a i redi s t iller y. c a S AVO U RC A LG A RY.c a

@eauc lairec raf t

#s h a re e a u c l a i re

GREAT

B y C AT H E R I N E VA N BRU N S C HO T

GROWERS SOLSTICE BERRY FARM

Sheʼs a born entrepreneur with an enthusiasm for farm-to-table eating. Heʼs a mechanic/electrician and hobby farmer who can create anything seemingly from nothing. And together, friends Janine Aubé and Brad Wandzura have been growing Red Fox Fungi on Wandzuraʼs property outside Strathmore since December 2018.

But theirs are no ordinary mushrooms. Theyʼre sculptural and colourful tree species, with evocative names like phoenix tail, chestnut and lionʼs mane; mushrooms in shades of yellow, blue and orange, with the kind of flavour profiles chefs and food lovers crave.

“Unless you have a local grower, you just can’t find these mushrooms,” says Aubé. “They don’t ship well.”

“Weʼve got a 1,600-square-foot building, purposebuilt with two indoor greenhouses and full climate control,” says Wandzura. “We built it as efficiently and ‘green’ as possible.” He’s fabricated almost everything himself, right down to the natural culture solution for the mushroom mycelium, made with honey from their neighbour’s bees.

Marsha & Rick Gelowitz with "Lucy" the fruit sorter

Red Fox Families

A concern about waste means the mushroom detritus goes to animal feed or compost. Heat from the sterilizing equipment is recycled to keep the building warm. To deal with any excess crop, Aubé turned early to dehydration. Those dehydrated mushrooms became the foundation for the companyʼs line of umami-rich seasoning blends, made preservative-and-MSG-free.

Solstice Berry Farm

Everything is made from scratch using high quality simple ingredients. “Number one,” says Rick, “Whatever we do – from the berries themselves to any of the products we make – it’s got to taste good. “There’s this huge nostalgia and family history thing regionally with saskatoons,” says Marsha, “And you have to live up to that.” The food connection runs deep for those who grew up eating their grandmotherʼs pies, and for the First Nations customers sharing ancestral traditions with their youth. That legacy informs the Gelowitzʼs strong sense of responsibility to community, from answering farmers’ market patrons’ questions around food security, to hiring local students, to supporting research into the fibre and anti-oxidant health benefits of this heritage fruit.

RED FOX FUNGI

Solstice Berry Farm

Fast-forward to todayʼs annual production of 100,000 pounds of fruit, a ten-acre U-pick garden, and an extensive line of artisanal products including jams, sauces, juice, and vinaigrette. The couple handles every detail from start to finish on their farm northwest of Calgary: nurturing and harvesting the orchard; sorting fruit with state-of-the-art equipment; cooking and bottling in their commercial kitchen; and handcrafting some 5,000(!) pies per year.

Look for Solstice products at farmersʼ markets and retailers throughout Rocky View and Mountain View counties, as well as Canmore and Calgary. Check the website for an up-to-date list of locations, or buy directly through their online store at solsticeberryfarm.com.

Red Fox Fungi

As Savour Calgary celebrates spring with an ode to plantbased food, we’d also like to celebrate the people who grow it!

So many great growers call this region home.

Hereʼs just a few on our radar right now:

It may have been a penchant for “getting dirt under their fingernails” that got IT professionals, Rick and Marsha Gelowitz, out on the land raising sheep and hay in 1994. But it was the view outside their kitchen window that directed the change they were looking for nine years later. There in the garden, three saskatoon plants thrived in the prairie soil. Marsha had the lightbulb moment; in a heartbeat, Rick was all in. Five years on, Marsha had a horticultural certificate under her belt, Rick had planted 40,000 saskatoon bushes in a forty-acre orchard, and Solstice Berry Farm was born.

Saskatoon orchard in fall

M AY » J U N E 2021

S AVO U RC A LG A RY.c a

19

Bonafide Media & PR

ALLPA VERTICAL FARMS If you see three workers in a Calgary hardware store huddled in intense conversation, you might want to lean in. They could be planning to change the world.

Or at least change the way we look at farming.

That was the story in 2018, when students and coworkers Andrey Salazar, Guillermo Borges, and Zakk Tambasco met and discovered a mutual passion for technology and sustainability. From that passion emerged Allpa Vertical Farms, an urban producer of microgreens.

The partners are big fans of collaboration and have created joint products with brewers to kimchi-makers.

They’ve also teamed up with area growers on Open Farm Days events and fundraising for Kids Cancer Care. Expect other new products and collaborations in the coming months.

In the meantime, you’ll find their fresh mushrooms at Community Natural Foods, Blush Lane Organic Markets, Okotoks Natural Foods and cultivatr. ca, and on the menus of The Coup, Allium, Tapas Canmore, and others. Look for their seasoning blends at retailers throughout the region or buy them (and mushroom grow kits too!) at Red Fox Fungiʼs online store at redfoxfungi.ca.

Salazar, a Columbian refugee from a coffee farming family, was studying electronics engineering and physics in Calgary. He saw vertical farming as a way to reduce the water and space demands of traditional farming as well as tackle global food insecurity. “With this technology, we can grow 365 days a year, regardless of the weather,” he says - and in his basement had started doing exactly that.

Borges, a new Canadian from Venezuela, was studying marketing and entrepreneurship at MRU. “I saw a legitimate opportunity from a business perspective [and] that we could have a real impact,” he says.

They pulled Tambasco into the mix, a Strathcona County-raised kid whose farming background, he says, “provides the bridge between science and business.” Together, they outfitted an

FRESH LOCAL. DAILY. Curbside. Delivery. In-store Shopping. Online.

Farm Outlet

Allpa Vertical Farms team

1,100-square-foot facility in Foothills Industrial Park to grow nutrient-dense microgreens under LED lights in a vertically-stacked and closelycontrolled hydroponic system.

The trio is committed to local sourcing, from seeds to compostable packaging to labels.

Theyʼre also serious about giving back to the community, donating any excess crop to the Calgary Community Fridge and contributing five per cent of their net proceeds to charities chosen by their Instagram followers in monthly polls.

Borges sums it up for the team: “We want to transcend what it means to be a company that sells produce. To have an actual impact beyond the nutrition, beyond the environmental value – and to share our success.”

Look for Allpaʼs microgreens at Sunterra Market locations and the Italian Centre Shop. allpaverticalfarms.ca

31 YEARS STRONG

Helping our clients live healthier lives – one workout at a time

W

e work with people of all shapes and sizes but we love working with clients who want to fight ageing every step of the way,” says One on One owner Sandra Bueckert (pictured below).

“Age is the great equalizer and at 54, I’m a part of the resistance.”

“I chose One on One many years ago as I wanted to gain muscle and

“I knew the best way for me was to be with experts and to have appointments I would not miss.”

There are no fads or gimmicks at One on One. It’s the home of sweat equity. Workouts for clients looking to reach their goals online or in-person are by appointment only.

“Every client has different goals and different issues to

become stronger,” says Elizabeth Walsh, a 20-year client.

consider. We get it. We understand,” says Sandra.

If you’re ready to expand your path to physical and mental health, maybe it’s time to give Sandra and her team a call at One on One.

Personal Fitness Instruction Inc. Personal Training Nutritional Consulting

in Macleod Plaza • 17, 9250 Macleod Trail SE Shop online at www.FreshAndLocalFarmOutlet.com 20 M AY » J U N E 2021

S AVO U RC A LG A RY.c a

www.oneononefitness.ca

1516 17 Ave. SW, Calgary, AB • 403.244.9059 • oneononefitness@shaw.ca

The Sustain

able

Kitchen S t or y a n d ph ot o s b y BE R N IC E H I L L Open the fridge on any given day and there they are: leftovers.

The remains of great meals of the past taunt us to eat them before they expire. Why do we even save leftovers? Sometimes they seem like more trouble than they’re worth.

Still, there are those of us that just cannot bear to part with anything edible.

For many of us, leftovers simply make the perfect next-day lunch after a quick zap in the microwave.

Parents of teens will insist that they are the only way to fill bottomless stomachs (if there are any leftovers at all!)

Saving scraps is nothing new. Hard times often reinforce the need for frugality and we, as humans, are historically programmed to store food (and more recently, toilet paper.)

This adaptation was a huge part of our evolution and survival as a species.

Fast forward several thousand years to 2021.

It’s a pandemic Friday night and stir fry with a green side salad is what’s for dinner. As usual, you over-measure the rice and prep way too many vegetables for the stir fry. You have also generated a plethora of kitchen scraps like carrot peels, broccoli stalks, the root end of green onions and that root ball from the “living lettuce” used to make the salad.

The scraps could very well hit the compost bin; but, they could also be repurposed into something much more – like a flavour booster in soup stocks (just throw them in the freezer until you’re ready for them.) Plus, any “scrap” with roots attached is a new beginning.

The simplest vegetable to re- grow is the green (or spring) onion. Place the white bottoms (roots attached) in a jar or glass with water and within a day you will begin to see green growth. After 10-12 days, the greens will be as long as the original, though they will be less robust.

Similarly, the root end of the ‘living lettuce’ can be encouraged to yield new growth. The lettuce will not grow to its full potential unless it is eventually replanted in soil or is provided with liquid nutrients. After 10 days of growth without extra measures, the amount of lettuce grown is approximately enough to use on a sandwich. Still, it’s a great start for the lettuce plant when the final destination is a sunny spot in the garden.

Lovely Leftovers and Sensational Scraps

Now, back to those leftovers sitting in the fridge.

The best way to reuse cold rice is to repurpose it into fried rice. Fried rice is the ultimate fridge clean-out dish and finding a container of leftover rice is almost like winning the fridge lottery. The best part is, you can add any ingredients you like to the rice, including leftover stir fry!

This Spam and pineapple fried rice recipe is a delicious way to repurpose leftover rice.

Add in juicy pineapple cubes, some staple items from the pantry or freezer and you can turn those leftovers into an even tastier dish than the original.

Making fried rice is a life skill everyone should learn. It’s a classic Chinese one-pan meal that takes minutes to prepare. There's no one triedand-true recipe, only helpful guiding tips and approximate measurements. That is what makes this dish a life skill rather than a recipe.

Perfectly cooked medium-grained day-old rice is essential to this recipe. The rice grains should be plump, but not overly moist. Additionally, only the surface area of the rice should be dry and not the entire grain.

M AY » J U N E 2021

S AVO U RC A LG A RY.c a

21

750 ml (3 cups) day old rice 2 eggs

Spam and Pineapple FRIED Rice

Oil (avocado, canola, peanut as you prefer) ½ tin Spam; chopped into cubes 3 spring onions; chopped with white and green parts separated 1 garlic clove; minced 125 ml (½ cup) pineapple tidbits

Begin by heating a wok or large sauté pan over high heat. Add 15 ml (1 Tbsp) oil of your choice and get cracking. Add one egg per person you are serving to the pan and scramble it well. Season and set aside.

125 ml (½ cup) frozen green peas

Next, drizzle more oil into the pan, then add chopped Spam (alternatively leftover ham, bbq pork, chicken or your favourite meat alternative). Stir fry until the Spam obtains a bit of colour. Add chopped spring onion (white portion), garlic, frozen peas (leftover stir fry or other vegetables), and pineapple. Stir fry until the vegetables are heated through. Remove from the pan and set aside.

5 ml (1 tsp) soy sauce 5 ml (1 tsp) sesame oil

Finally, add one more round of oil in the hot pan and then the rice. Toss, breaking up larger chunks (but not individual grains) until the grains have loosened.

Seasoning the rice comes down to personal preference.

Simply add equal parts soy sauce and sesame oil or feel free to add your favourite such as hoisin, oyster, dark or mushroom soy. Immediately toss the rice after adding the sauce so that each grain becomes coated.

Add in the egg, Spam, pineapple, and vegetables and toss for a minute or two. Garnish with diagonally sliced spring onions and sesame seeds, if you wish.

Escape to the Farm Pasu Farm is a country oasis offering elegant simplicity. Take in magnificent mountain views and bucolic landscapes from our restaurant or patio.

The boutique is a shopper’s delight with a selection of unique and handmade products and gifts.

Enjoy a home cooked meal at the farm and explore our freezer for fully-prepared take-home dishes.

We offer a variety of “special day” options (indoor and outdoor, casual or formal) for your special occasion, all in keeping with Alberta Covid Restrictions.

40 minutes north of Calgary | 403.337.2800 or 1.800.679.7999 | www.pasu.com 22 M AY » J U N E 2021

S AVO U RC A LG A RY.c a

WHERE EVERYONE IS WELCOME

Sunterra Market • Britannia Kitchen & Home Britannia Dermedics • Britannia Wine Merchants • The Ritual Chinook Optical • Village Ice Cream • Owl's Nest Books Ginger Laurier • The Tech Shop • Bon-A-Pet-Treat Bakery A1 Cantina • Marc Cain • Starbucks • Britannia Medical Clinic Elbow Drive & 49 Avenue SW britanniaplaza.com

PAVLOVA

TIPS BEFORE YOU BEGIN MAKE SURE YOUR MIXING BOWL IS DRY. THIS SOUNDS OBVIOUS, BUT

As the daughter and daughter-inlaw of Dutch immigrants, I know a thing or two about sweet treats. Speculaas cookies, boterkoek, oliebollen – the Dutch certainly are passionate about sweet indulgences. But it’s the Australian on my mother’s side that’s responsible for my favourite dessert. I’m talking, of course, about Pavlova – a traditional, Australian dessert consisting of a meringue base topped with whipped cream and fresh fruit.

For me, Pavlova conjures up childhood memories of my mother whipping egg whites into glossy, polished peaks, then swirling the batter into a perfect circle on a thick piece of paper cut from a brown paper bag. Popped into the oven at a low temp for about an hour, then cooled and topped with whipped cream, passion fruit, kiwi, strawberries… whatever was in season.

After immigrating to Canada in the 1960s, my mom found herself surrounded mostly by Dutch in-laws on my dad’s side. While she certainly embraced Dutch traditions (she learned to make some of the best stroopwafels I’ve ever had), Pavlova remained for her a unique and easy crowd-pleaser. Jaws tended to drop when she placed the dish on the table, a fragile, cloudlike, crisp meringue shell piled high with cream, passion fruit, strawberries and kiwis.

It’s easy to be intimidated by the thought of making Pavlova, but I assure you it isn’t as hard as it looks. In fact, it’s become my go-to dessert when I need to impress, a surprisingly easy dessert that seems to suit everyone, even the gluten-free guest at your table.

24 M AY » J U N E 2021

S AVO U RC A LG A RY.c a

EVEN A TINY BIT OF WATER CAN AFFECT THE EGGWHITE WHIPPING PROCESS. MAKE SURE YOUR EGG WHITES DO NOT CONTAIN ANY AMOUNT OF YOLK. YOUR EGG WHITES WILL NOT FIRM UP IF THERE ARE ANY TRACES

Pavlova Meringue 4 egg whites (save three of the yolks if making lemon curd) 250 ml (1 cup) granulated sugar

OF YOLK.

5 ml (1 tsp) vanilla extract

USE FRESH EGGS

5 ml (1 tsp) lemon juice

RATHER THAN EGG WHITES FROM A CARTON. IT TASTES BE T TER AND YIELDS A MUCH MORE CONSISTENT RESULT.

10 ml (2 tsp) cornstarch

Method Preheat oven to 150 C (300 F) Line a baking sheet with parchment paper In the bowl of an electric mixer, beat egg whites with the whisk attachment until soft peaks form (they should be stiff but not dry – about 1 minute).

Gradually add the sugar, beating well until you get thick, glossy peaks (about 3 minutes).

Add the vanilla, lemon juice and cornstarch and continue to beat until well-combined.

Scoop mixture onto the middle of the parchment paper.

Working from the centre, shape into an 8-inch circle.

Build the edge up slightly.

Bake for 50-60 min. The meringue will be cracking slightly on the top and around the edges, but still slightly soft in the middle. Let cool, undisturbed on the cookie sheet. When cool, gently peel off the parchment paper and carefully place on serving platter.

Carefully top with lemon curd (if using), whipping cream and fresh fruit.

S t or y a n d ph ot os b y TA N Y A S C H A A P

Toppings Chantilly Cream

Lemon Curd (optional)

Chantilly cream is just a fancy way to describe whipping cream with the addition of vanilla and icing sugar.

If you’re looking to take your Pavlova to the next level, consider making a lemon curd from the leftover egg yolks.

The silky consistency and tart flavour from the curd works perfectly to balance the sweet, gooey, marshmallow texture of the meringue.

The result – an elevated (yet easier) version of lemon meringue pie.

473 ml container whipping cream (473 ml container) 3 ml (½ tsp) vanilla extract 30 ml (2 Tbsp) of icing sugar Blend and whip until soft peaks form.

125 ml (½ cup) butter (1 stick) 190 ml (¾ cup) granulated sugar 3 egg yolks 2 whole eggs 125 ml (½ cup) fresh lemon juice Method Melt the butter over low heat. In a mixing bowl, blend sugar, egg yolks, eggs and lemon juice.

Pour into melted better and continue to heat over medium to low heat whisking constantly.

Don’t stop whisking until the curd is thick enough to coat the back of a spoon. Remove from heat and let cool.

Fresh Fruit and Other Toppings Think of the meringue base as a canvas for your creativity. The choice of toppings is entirely up to you and the possibilities are endless.

Try fresh berries, passionfruit, cherries, mango, kiwi, or banana.

Or consider strawberries, crushed pistachios and chopped mint. Or throw a little bourbon in your whipping cream and pair with grilled peaches when in season.

THIS RECIPE IS EASILY TRANSFORMED INTO INDIVIDUAL-SIZE PAVLOVAS – JUST DIVIDE THE MERINGUE INTO 6 SMALLER PORTIONS WITH A SMALL INDENTATION IN EACH CENTRE. THE Y TEND TO BE LESS

This group represents just a fraction of Alberta’s Asian food community.

Stand with us and take action to denounce and eliminate race-based hate.

#StopAsianHateAlberta

#StopRaceBasedHate

ALBERTA MAGAZINES CONFERENCE 2021 VIRTUAL JUNE 2 & 3

FOCUSING FORWARD CONNECT WITH PUBLISHING COLLEAGUES SELECT FROM MULTI-TRACK BREAKOUT SESSIONS HEAR GENIUS KEYNOTES CELEBRATE EXCELLENCE AT THE ALBERTA MAGAZINE AWARDS GALA

WESTERN CANADA’S LARGEST MAGAZINE INDUSTRY CONFERENCE

CHEW Y THAN THE L ARGER PAVLOVA, BUT EQUALLY AS TAST Y.

albertamagazines.com M AY » J U N E 2021

S AVO U RC A LG A RY.c a

25

Quick Bites CURRY IN A HURRY

LOOKING SHARP

Deepak's Dhaba is opening a second location in Crescent Heights Village.

Pick up hot food, frozen curries, spices, marinated meats, Indian groceries, and more.

Peasant Cheese Shop has opened its second location in Mission in the space previously occupied by Antonio’s Garlic Clove.

Deepak’s Dhaba | 1020 Centre St. N.E. deepaksdhaba.ca

SOUP IT FORWARD Buy your ticket to cook soup live with your favourite chef on the Virtual Pot series and the Soup Sisters will deliver a 4 lb bag of frozen soup to a local shelter.

Soup Sisters | soupsisters.org

Peasant Cheese Shop 2206 4th St. S.W. 587.353.1322 peasantcheese.com

FRESH, LOCAL, DELICIOUS Calgary Co-op recently launched an online shopping service featuring more than 2,400 products. Find Cal & Gary or Founders & Farmers private brands plus a growing assortment of local items.

Calgary Co-op | calgarycoop.com

BIRDS THE WORD

GARNACHA 2017 CALATAYUD, SPAIN 90 Points - James Suckling Generous and full-bodied with juicy dark fruit, and spicecake flavours.

Flirty Bird Chicken is taking over the old Shiki Menya Bridgeland location, serving up authentic hot Nashville hot chicken.

Flirty Bird Chicken | 827 1st Ave N.E. flirtybirdchicken.com

CHURROS FOR YOUR SOUL HALO Churros in Marda Loop has opened for business offering authentic Spanish churros handcrafted in-store.

HALO Churros | 3519 14th St. S.W. 403.984.4256 | halochurros.com

Pairs well with rich vegetarian dishes, braised meats, and goat cheese.

MISSION BBQ & BREWERY The team behind Hayden Block Smoke & Whiskey and Comery Block Barbecue are at it again taking over the old Wurst space on 4th Street in Mission.

Name TBA. Mission BBQ and Brewery 2437 4th St. S.W.

NUTS ABOUT PLANT BASED CHEESE

Find a store near you at www.liquorconnect.com Search CSPC: 768724

26 M AY » J U N E 2021

S AVO U RC A LG A RY.c a

We are completely crazy about Glowfood Creamery Cheese located in Banff. The cheese is crafted using quality ingredients including vegan culture, Indonesian cashews, spices, vegetables, glacier water and pure salts. Available to purchase in Banff, online or enjoy at local restaurants and stores around town.

Glowfood Creamery | #2, 116 Eagle Cres., Banff | glowfood.ca

N E W S , notes & happenings | Q U I C K B I T E S

ESCAPE ORDINARY

Celebrate Spring with an Afternoon Tea Box

All occasion catering for 2–50 Little Girls Birthday Tea Package COMING SOON • Watch for our new MERAKI-ON-THE-GO Food Truck

Corporate Functions • Birthdays • Engagements Shabbat Dinners • Shiva Meals Baby/Bridal Showers • In-home Chef Services High Holidays • Simchas Intimate Dinners • Backyard Barbecues • Individual or Group Cooking Lessons • Cooking Demonstrations

www.merakicuisine.ca 403.619.COOK (2665)

M AY » J U N E 2021

S AVO U RC A LG A RY.c a

27

ADVERTISMENT

A RECIPE FOR SUCCESS!

Call them what you will – collective, ghost or commissary – the phenomenon of shared kitchen space is a rapidly growing trend that has been simmering steadily for several years and has recently boiled over in both need and popularity, with no signs of slowing down!

These commissary kitchens are creating economic opportunities and providing an essential tool for entrepreneurs looking to launch and grow their businesses. The need for shared-use commercial kitchens is being fueled by a growth in a variety of food options being offered to consumers. We have seen more caterers, food-truck operators, artisanal chefs and “delivery only” choices, many of whom require an inspected and approved kitchen to produce and sell their products. Often these “foodpreneurs” are too small, or too new to build their own.

How much does it cost?

We customize leases based on the business’ specific needs. This allows us to be flexible on the hourly rates. Leases can be from five hours a week to 60 hours a week or more. Hourly rates can be as low as $20 and we work with each business personally to ensure their requirements are met.

What equipment is included?

In today’s economy, owning a “bricks and mortar” facility, with its multitude of operating costs, might not be synonymous with success.

Whether you are a start-up operation needing a fully licensed kitchen facility or a small business already in operation but looking to expand, utilizing a commissary kitchen can be a very useful option to consider. But where to begin?

Kaladi Collective Kitchens can help! Kaladi removes the barrier to entering a safe, clean, fully AHS-licensed commercial kitchen with five locations in Alberta: three in Calgary and two in Edmonton.

Here are the answers to some frequently asked questions: Is the premises approved by AHS? Yes. The facility is fully licensed

by Alberta Health Services (AHS.)

Each station is designed for maximum efficiency so you can focus on growing your business.

Kaladi Commercial Kitchens offers professional, commercial-grade appliances, including gas ovens and ranges, hood fans, convectional ovens, table prep space, a commercial dishwasher, rolling racks and carts for cooling or prepping. Additionally, we offer some small wares and small appliances including pots, pans, baking trays, mixing bowls, cutting boards, mixer, food processor, a blender and microwave.

What other features do you offer?

We include free wi-fi, full security surveillance system, regular maintenance, full medical cabinet access and cleaning supplies. In addition, we have been working closely with local partners to offer better rates for our tenants on insurance, professional photography for social media, advertising and farmers market locations.

Our goal is to build a strong support network to assist our valued kitchen tenants.

What storage space is available and is it an extra cost?

We have a walk-in cooler, freezer and dry food storage areas. Because each tenant's requirements are different, storage is calculated separately from the hourly charge and is included in the lease agreement.

How do you ensure time allotments?

Kaladi implements reservations for the shared-use area through an online client calendar booking portal. That way the space is never double-booked and is available, clean and ready!

Can I book the facility for a one-time event?

Yes. Rates for a one-time event start at $350.00 for one-time use of up to 10 hours.

Is there anything else I need to know or have before I can rent space?

Yes. We require all tenants to carry business insurance, a food handling certificate, a valid AHS food permit and WCB (if you have employees that will be working for you) But don’t worry!

We are here to assist you on those steps to ensure you are ready to go.

CONTACT US TODAY TO TOUR A LOCATION AND SEE HOW WE CAN HELP YOU ACHIEVE AND ACCELERATE YOUR FOOD BUSINESS!

403.826.7334 INFO@KALADIKITCHENS.COM

N E W S , notes & happenings | Q U I C K B I T E S

SUPERFOOD

VEGAN WINE… IT’S A THING!

Sowgreen Inc. is a family-owned urban farm in Harvest Hills offering seeds, sprouts, microgreens, grow kits, produce subscriptions and more. Purchase online or from Walkers Own Produce in Prairie Horizon Fresh Market.

International Cellars is proud to offer Honoro Vera Garnacha from Gil Family Estates. With 90 points from James Suckling (v. 2017) this sip features notes of juicy dark fruit and spice cake.

Sowgreen Inc. 403.467.2020 sowgreen.ca

SASSY CHEESECAKE Owned and operated by husbands, Colin Urqhart and Shane Decker, TBB Desserts strives to make the most delicious desserts you’ve ever put in your mouth.

Their signature cheesecake is creamier and richer cheesecake than the New York Style, and they just opened their bricks-and-mortar bakery.

International Cellars | international-cellars.com Find at Willow Park and other fine liquor stores

TOKYO II Ke Charcoal Grill and Kinjo Sushi have teamed up to open a second Tokyo Street Market in the Beltline. This concept models the bustling street markets in Tokyo offering sushi, donburi, yakitori and more.

Tokyo Street Market tokyostreetmarket.com

Escape into Nature

TBB Desserts | 12127 44th St. S.E. | 587.352.7179 | tbbdesserts.com

WITH THE KIDS, FOR THE KIDS The Calgary Police Youth Foundation and Kiwanis Clubs are publishing a cookbook for kids. Our editor’s family’s perogy recipe is even included!

Pre-order with promo code: “KidsCooking” and get free shipping when it’s mailed to you in September.

Cooking with Kids Cookbook | www.CPYFstore.ca

WHISKEY IN THE CAN-O! Eau Claire Distillery has released its Rupert’s Whisky Sassafras, a mix of whisky and a unique selection of botanicals that render a spicy kick with a vanilla finish.

Eau Claire Distillery | 113 Sunset Blvd. S.W., Turner Valley 403.933.5408 | eauclairedistillery.ca

GET THE SPINS It’s salad season and Zest Kitchenware is on the case with their Oxo Good Grips Salad Spinners.

The large non-slip knob is easy to use and the nonslip base keeps the bowl steady.

Zest Kitchenware | 5005 Dalhousie Dr. N.W. 403.286.5220 | zestkitchenware.com

Located just 14 km from Fernie, BC and 3.5 hours from Calgary, Island Lake Lodge sits on 7,000 acres of Nature Reserve. Explore over 100 km of maintained hiking trails, enjoy the day spa, canoe on the lake, or just sit back and take in the majestic views.

The Dine & Stay Package Our food and wine philosophy focuses on sustainable practices and shines a light on local suppliers, with a creative culinary team bringing everything to life. Indulge your inner foodie and sample the best of the Kootenays.

Check our website for restaurant hours, spa offerings, dining menus, accommodation packages and all other information. islandlakelodge.com 1.888.422.8754 Follow: @islandlakelodge

*Hosted our meal, but did not approve the story M AY » J U N E 2021

S AVO U RC A LG A RY.c a

29

F U N F O O D T A L E S f rom the f ront line | F U N N Y B O N E S

I YAM Celebrating

6

YEARS Calgary, thank you for one more year of your support!

WHO

I YAM WHEN

B y L I N DA K U PE C E K it comes to the plant-based food business, I'm confused. Don’t get me wrong, I was buying veggie ground round 20 years ago — before it was fashionable.

Anybody who hasn’t been in a time capsule for the past few decades gets it: Plants, veggies, ferns, fronds, seaweed, strange green things hanging from your houseplant are good for you. Duh.

What confuses me is the modesty among the lentils, yams, mushrooms and beans. Why are they pretending to be something other than their glorious selves? Packaging themselves as burgers, wings, chicken nuggets (and then, in teeny tiny print, the admission that they are veggies) is denying who they really are. Almonds and oats pretend to be milk, even though they have never been near a cow. (Neither have I, come to think of it.) Vegan, dairy-free cheese is promoted as being particularly desirable because “it even has mold.” Geez Louise. Shame on you, dear veggies and beans.

You shouldn’t lurk in the background as also-rans in the food race.

What’s going on here? Are plants the peasants, while beef, pork and chicken rule the roost? I object! Uriah Heep, one of the most memorable, and least likeable, Dickens character overdid the “humble, humble” routine. It is even less admirable in a veggie that should have more substance.

Why not go a different literary route, and quote Popeye, who knew his spinach from a sausage? “I yam what I yam and that’s all what I yam.”

Calling all vegetables, tubers and pulses! Stand up and roar, “I am a mushroom, not a meat patty! I am a lentil, not a lamb chop!” You’ll need to work on your self-esteem. Huddle together in the crisper and recite affirmations. Veggie Power! Bean Beauty! The Glory of Garlic!

And remember what e. e. cummings said, “It takes courage to grow up and become who you really are.”

#EATATMINAS

(403) 454-2550 136 2nd STREET SW minassteakhouse.coM

Churrascaria & Restaurante OPEN FOR DINE-IN, TAKEOUT, DELIVERY & CATERING

These days, authenticity is a measure of quality. So, hey veggies and pulses, stand up and be proud of your heritage, your looks, your value. Don’t let anybody put you down for being yourself. Speak your truth.

I can get sentimental over a lentil, mushy over mushrooms, finding recipes that show off their personalities. Personally, I draw the line at making aguafaba whipped cream, but that’s just me. I’d rather have hummus.

Bonus: In addition to a self-righteous pride in eating an irreproachably healthy plant-based diet, we can also exercise some patriotic zeal. Buy lentils and support Canadian farmers. And beets, potatoes, carrots, parsnips, fiddleheads when you can find them. I am not against meat or poultry or fish. I am just saying there should be room for all at the table, and none of them should be wearing phony name tags.

Oscar Wilde was right: “Be yourself, everyone else is taken.”

3 0 M AY » J U N E 2021

S AVO U RC A LG A RY.c a

MODERN STEAK A N A L B E R TA P R I M E G R A D E S T E A K H O U S E

Catch the Rooftop Vibe OPEN FOR LUNCH

TASTE

TASTE NEW EVENTS

what’s

We are Calgary’s premium destination for locally produced food and brilliant local chefs.

Calgary’s Local Food Hub connects passionate shoppers with sustainable local food ideas all year long.

MAY

JUNE avenida

Night market

FESTIVAL DE May 22

BREAKFAST

Avenida Village • 426, 12445 Lake Fraser Drive SE Thursday – Saturday 11a-8p; Sundays 11a-5p

Buy online at www.FreshAndLocal.ca

Calgary’s Local Food HUB

Each Thursday and Friday night (4 - 8pm) from June through Fresh & Local September, the Fresh & Local Market + Kitchens hosts a night market with a full selection of local produce, food trucks, food artisans and local crafts.