Supplements are a highly controversial topic. There are a lot of people who question whether we need to supplement at all. These people believe that we can get all the nutrients we need from our food, and as someone who used to eschew supplements and consider them a waste of money, I certainly get where they are coming from.
When you consider all of the places you might visit in North America this fall, you have to wonder if anywhere beats Toronto. September in Canada's largest city is always known for the excitement of the Toronto International Film Festival. This year, TIFF runs from September 8-18 and will be followed by another elite event, the World Cup of Hockey.
When I started writing about food trends way back in the last century, the conversation was simple: People wanted to learn what gourmet restaurant chefs were making and how those lofty creations could be made in home. Fast forward 20 years and interest in food trends has changed significantly, in the best way.
Informed insight and open minds are key to education, but there are forces in modern society that seek to create narrow, one-dimensional mindsets and thinking. And this affects us all, including educators. For example, extremely well-funded PR machines are working behind the scenes with agritech/chemical companies and food manufacturers to develop effective techniques, educational material and TV advertising to get kids hooked on harmful food and to misrepresent certain issues.
It's no secret we are in an antibiotic resistance crisis. Warnings about the looming post-antibiotic era are everywhere and people are being asked to help in whatever way they can. Yet, while we can all work to reduce the amount of antibiotics used in medicine, these achievements represent only a small fraction of the work that needs to be done.
Urban agriculture won't resolve all food production and distribution problems, but it could help take pressure off rural land while providing other advantages. From balcony, backyard, rooftop, indoor and community gardens to city beehives and chicken coops to larger urban farms and farmers markets, growing and distributing local food in or near cities is a healthy way to help the environment.
In May 2015, the French government did something incredible: the National Assembly unanimously passed a law forcing large supermarkets to donate unsold food to charities. That's how the #WhatAWaste campaign -- a grassroots effort to pressure Canada's political leaders to follow France's example -- was born.
A trip to the carnival or fair is a summertime staple that most people don't want to miss. While the rides and excitement can be a strong lure, the food is also a much-loved reason for visiting. Notoriously deep fried, however, it doesn't exactly meet my standards for healthy or a good choice when you are trying to drop or maintain weight.
Whenever I'm about to travel to a new destination, I pour myself into research that -- hopefully -- leads me to the most interesting activities, Instagram-worthy points of interest, a better understanding of cultural expectations and the best places to indulge my #FoodPorn obsession. San Diego is no different!
In North America, sake is often considered something to be paired solely with sushi. That couldn't be farther from the truth. As a lighter wine, sake goes well with seafood and vegetable based dishes. Full bodied sakes can be paired with slightly spicy, deep-fried, and saltier foods. It should be avoided with overly flavourful foods such as BBQ, as that would overpower the delicate sake taste.
Looking at the food system in Canada is a study in contrasts. On one hand, one in eight Canadian families struggle to put food on the table, and over 800,000 people visit a food bank each month. On the other hand, we waste $31 billion in food each year, or a third of what we produce. How can a country with so much abundance also have such great need? As with any problem that is so enormous in scale, the reasons are complex, the impacts are wide-ranging, and the solutions are far from easy.
This savvy entrepreneur has amassed a culinary empire known as Gusto54; the restaurant group includes a portfolio of eateries: Gusto 101, Trattoria Nervosa and Pai restaurants, as well as Gusto 54 catering.I had an opportunity to chat with Zuccarini, someone who helped grow Toronto's fledgling dining scene into a dazzling multicultural marvel.