Archive for the 'Eats' Category

Thoughts on Our Daily Bread and Prison Farms

our daily bread chickens

Recently watched Our Daily Bread, a German documentary on modern food production from a couple years ago, and had mixed thoughts — which is really my preferred reaction to most issues and life in general. I found it to be both revolting, ugly and beautiful — poetic - the juxtaposition of repetitive and rhythmic work required to feed us, the shiny metal machines slicing through countless pig and cow carcasses, workers, human machines on their own, ripping out the guts out of animals continuously for hours in repetitive motions, the skinning of the carcasses by machines, constantly rotating…thousands and thousands of animals passing through slicers and cogs and rolling carpets, workers injecting semen into pigs by hand, and than the very same workers on their breaks eating their lunch (what looks like a ham sandwich in one case), on a smoke break, or workers riding a bus to get to work was a nice parallel.

our daily bread lunch break

I felt my body ache watching people do the back breaking repetitive labour required…watching workers crouched in lettuce fields, picking, bagging and placing packaged lettuce ready for the supermarket in crates in front of them monotonously, that slid into a moving truck car, with a plastic covering over the labourers with lights above so they could work throughout the night.

our daily bread spraying greenhouse

And this brings me to prison farms — CBC featured this story. Canada has 6 prison farms in the country but they are being shut down next year by mandate of the Conservative government. Which is a shame.

Proponents, like Margaret Atwood, advocate that prisons farms are great for inmates, allowing them to be productive, grow food for themselves, learn skills, earn a bit of money, and give them an opportunity to give back to the community via donations of the food they donate to food banks. A damn shame. This demonstrates a move away from focussing on rehabilitation and a move towards prison complexes à la United States. Having once volunteered with former prisoners in a small greenhouse, packaging sprouts for a food organization has shown me how effective and positive these type of programs are. I remember the camaraderie and pride shared by the men in being able to collectively grow sunflower and pea sprouts for consumption and how these skills would make them more employable in the future. It’s a tough sell though, many people do not feel any particular compassion for people who commit crimes, regardless of the circumstances or nature of the crime, preferring to see the world as white or black, good or bad. Which boggles my mind. CityFarmer lists the various reasons why we should save our prisons farms a lot more eloquently than I.

On that note, this reminds me of another story about Riverdale Farm. According to Sunday, Riverdale Farm ( read Lauren Archer’s post about the history - so fascinating!) and the land that stretches out all the way to the former Don Valley Jail used to be a prison farm back at the turn of the 19th and beginning of the 20th century, mostly inhabited by Scottish and Irish debtors aka poor people. This is apparent by the style of some of the resident houses at Riverdale Farm(particularly the former morgue– which is now the Resident House), some of the buildings’ scaffolding having brick designs layered in a particular style that is reminiscent of Scottish architecture. The prisoners were worked to death then though…

I suppose I am bias. I think we should have gardens everywhere, schools, community centres, malls, apartments, houses, parks, hospitals and various public and communal spaces — but I see the social benefits every day at work — especially as I have gotten to know many of the children in the past couple of years.

You wish I had my camera

I can’t find my camera which is too bad.

I picked up some live scallops from Kensington Market (after eating a selection of shucked oysters outside New Seaway) as a treat. I’ve never bought them before to make myself.

Somewhat improvising the following will be my dinner:

1 . Live scalllops baked in the oven with panko flakes, grated Asiago cheese, and a healthy dollop of butter. I just put them in the oven.

2. Inspired by the Charlie’s company (a war term?!?!) hotdog served at Disgraceland on Bloor, I am making a grilled pork hot sausage in a bun topped with kim chi from P.A.T. Central, grated carrot, shredded 5 year old cheddar, Sriracha chili and cilantro.

I think my appetite is coming back! I even had my reoccurring dream last night where I am visiting France and I make a purposeful trip to the grocery store so I can buy my favourite French dairy products and saucisson. I had a detailed dream where I am eating this delicious vanilla pudding with chantilly.

Tonight I am going to watch a French-Italian film from 1973 called “La Grande Bouffe”. It’s about a group of rich men who rent out a villa for a weekend, invite prostitutes over and resolve to eat themselves to death after having group sex. Or something.

Buffet Bonanza

Baby's first buffet

On Saturday my family celebrated Matthew’s one month old birthday. My cousin Thuy and his wife Jane held a baby shower so that friends and family could meet the little dude with the funniest face. He looks like a puppy. A human puppy. Very cute!

Because there was so many of us, at least 90 people, it only made sense to have this event at an Asian buffet in Richmond Hill aka the 905. This is where buffets reign supreme. I will say it’s a bit daunting and dazzling if you take a moment to ponder the number of different species you can eat at a buffet. It is a game I play. My count was at least 18 different animals that night. My usual thoughts and considerations about sustainable and local eating were forced to be on hold.

Buffet

I avoid buffets now, but going to one was a lot fun and very nostalgic.

When I was young, when we were not frequenting Chinese or Vietnamese restaurants, my extended family on my father’s side occasionally went to buffets. Sit down dinners of mostly the Western variety was not an experience I had much of. Try getting 12 aunts and uncles, plus their spouses and significant others, 20 first cousins, plus their spouses and significant others, to the table.

You see, my father’s family, eats an enormous amount of food. I am talking vats of noodles and soup. I do not think I have seen a man or woman eat as much as some of my uncles. Going to buffets allowed everyone to be full and content, for a set price, as going to a normal restaurant was a bit of a risk - of not satisfying people’s appetite, of having to spend more than one could afford, of not being able to provide and losing face.

buffet seafood

It was a treat to go. My mother would regale over the idea of eating “all-you-can-eat” seafood. Now, not all buffets are created equal, so part of what made a good buffet (oxymoron for some I am sure) was what seafood they had as offerings. Another determinant, and a counterbalance to the quality of the food, was the price. Going for lunch or dinner made a difference.

I remember this one time, when I was about 10 going with my cousins and our parents. I was the eldest and thought it would be fun to eat whatever made up concoction my cousins and brother offered. I was brave and wanted to show off - that I had a steely stomach and could eat whatever. So with eyes closed Anh Thi put a spoonful of something in my mouth.

posing buffet styles

And I choked. I still remember the taste in my mouth. Imagine a mixture of hot sauce, fish sauce, soy sauce, noodles, rice, some meat, strawberry ice cream, and what tasted like peanut butter - whatever it was it was velvety, hard, chewy and liquid all at the same time. It tasted like spicy hot vomit.

Generally at a buffet, I’d eat myself so full, I was uncomfortable. There were many moments where after eating, I’d clutch my stomach in absolute agony. Having eaten myself physically sick. I remember one time, having to excuse myself so I could go lie down in the backseat of the family car, feeling as though I’d been punched repeatedly in the stomach by Mike Tyson, feeling that I just might die of gluttonous blows. Feeling like my stomach would burst and my dead body would be found, guts exploded all over the backseat.

Continue reading ‘Buffet Bonanza’

little indulgences

Coming home one night, with not much to eat, as we hadn’t gone food shopping in weeks, I took out a can of foie gras, BLOC DE FOIE GRAS DE CANARD, that was sitting around in my fridge, a gift from my French relatives that my mother handed to me one time I came to visit a couple years ago. It has been sitting guiltily in my fridge - as I wasn’t sure whether to consume it or give it away. My French childhood memories of eating the luxurious item clashing with my knowledge of the controversial production of said item.

In the end I didn’t want to waste it - as it was to expire later this year. And felt a little homesick for my French family. So I say to justify my hunger.

And so as a last minute dinner idea, I smeared butter on a slice of crusty baguette, added a dab of foie gras and topped it with a boston lettuce leaf. I ate maybe 7 or more, the last three having turned into mini foie gras and lettuce sandwiches, two baguette slices haphazardly coddling rich items. A crumb of foie gras fell off one of my slabs and onto the kitchen floor, which my cat ate up before I could do anything about it,

Firsts

Eco Club cookingLast week I started this cooking program that I initiated at work with middle school students. We made lasagna “almost” from scratch, and a salad with homemade dressing. It was challenging, and there were some setbacks, however overall it was successful — although some remarked that the dressing was “too lemony” — they ate it up, the salad and lasagna.

While we ate I asked if they felt they could make the lasagna at home now. And they all said no. My heart sank a little, but I realized after telling Lara, who said: “Did you learn to cook well in one lesson?” — that I had unrealistic expectations. I certainly did not. Why should I expect these 12 and 13 year olds to be confidant and sassy in the kitchen after one workshop when they had little independent cooking experience?

Eco Club cooking

The following evening I attended my first hip hop class. My first dance class. I’ve never taken dance lessons. The closest was one gymnastic class, one session I took when I was 6 in France. I had hopes of taking dance lessons afterwards - but then my family moved to Canada and my parents could not afford to enroll my brother and I in any extra-curricular activities. I’ve been wanting to go for a really long time but did not have the courage to. I’ve never really seriously articulated it, only in jest, nor have I pursued it. I found out Anne Marie was going and she invited me to tag along with her - giving me enough incentive to actually follow through.

Continue reading ‘Firsts’

Ramen close-ups

ramen

I am craving fresh ramen noodles. In hot broth.

fresh noodles

With both a soy sauce boiled egg and soft boiled egg.  And lots of scallions.

ramen soup
The texture of the noodles pulling and yielding. Delightful density between the teeth.

new york city trip eats in 5 days recount

MONDAY

Breakfast: coffee with an egg, cheddar cheese and bacon croissant on the train.

Lunch: poppy seed bagel with cream cheese and chives, blood orange, and Doritos. Still on the train.

Dinner: mussel and clam spicy stew, macaroni  and cheese, seafood sausage, a beet and pear goat cheese green salad, and fries - shared between four people at Lower East Side bar specializing in beers and microbreweries. Two local beers.

TUESDAY

Breakfast: two americanos from two different places, and a ‘tie twist’ pastry while walking around downtown.

Lunch: borstch soup with mushroom dumplings, four different kinds of pierogies(cheese, potato, mushroom and sauerkraut, and meat) and a vanilla egg cream in Ukranian restaurant.

Afternoon snack: a cappuccino in local theatre slash coffee shop.

Before dinner drink: white wine at Eleyna’s and Victor’s in Financial district.

Dinner: crab fried rice in young coconut, a fried taro chip dipped in tamarind sauce and white wine in the West Village.

After dinner: beer at some jazz bar.

WEDNESDAY

Breakfast: a red velvet cupcake and an americano in hotel room and walking.

Lunch: BBQ pork buns and fresh ramen noodles in shoyu broth - with roast pork slices, soy sauce sauce flavoured boiled egg, mushroom and green onions. An extra soft boiled egg. At super popular Japanese ramen restaurant.

Afternoon snack: a strawberry smoothie and macchiato in coffee shop in Park Slope.

Before dinner snack: hot apple cider with rum and a handful of goldfish crackers playing board games by a fireplace.

Dinner: bites of in-house made baloney, pork sausage, gumbo and BBQ pork ribs. Pear and blue cheese green salad, and chopped BBQ pork sandwich with a side of coleslaw and baked beans in Southern influenced restaurant. Wine.

This is where I actually feel like I don’t need to eat again for a long while.

THURSDAY

Breakfast: croissant and large brewed coffee before going to the museum.

Lunch: oysters and bo ssam to share - bbq pork butt, kimchi, rice and lettuce to wrap everything in.  Cereal milk flavoured soft serve ice cream.

Afternoon snack: a fruit smoothie.

Dinner: a slice of pepperoni pizza and red bull in the hotel room.

Late night NYE eats: apricot wrapped in bacon, emmenthal cheese, chips and spinach dip. Lots of champagne. Some party in Brooklyn.

FRIDAY:

Breakfast: half a New York challah bagel and black coffee in hotel room.

Afternoon snack: Pretzel from the street vendor outside the Guggenheim.

Second afternoon snack: honey roasted cashews from the street vendor in Midtown.

Late lunch: two bites of cheeseburger and half of a vanilla and chocolate milkshake.

Before dinner drink: a hot chocolate with whipped cream in some fancy hotel coffee lounge.

Dinner: pork soup dumplings, hot and sour soup, Sichuan wonton in red oil, sliced conch in red oil, diced lotus roots, sauteed loofah, braised whole fish, red pork cooking in wok, Chongquiing dry and spicy chicken, rice and tea. Beer, orange slices and fortune cookie. Shared with seven people. Eating with ten.

SATURDAY:

I go home at 8 am unbelieveably stuffed and 5 pounds heavier. I do not eat all day until 9 pm. Where I consume a hot dog with kim chi, grated carrot and thai basil, fries and a salad.

slow food fermentation style

I put the slow in slow food.

Why?

Because I am possibly the slowest (and somewhat meticulous) vegetable cutter or slicer. Seriously! Ask my friends and lover(s). Food projects take me a long time to undertake, which can be a downer when the outcome is not so great (beef jerky=winner, sour pickles=downer).

My fermentation projects, sour pickles aside, have been successful. I made sauerkraut following Sandor Katz’s Wild Fermentation book in the summer, which I love a lot by the way, using cabbage from Tony’s farm, dill, garlic and black peppercorns. And it turned out quite terrific if I do say so myself.

homemade sauerkraut

I’ve never really been a fan of sauerkraut to be honest until I made my own. My mom, eclectic cook that she was, used to make sauerkraut and boiled potatoes and sausages for dinner, her ode to Germanic cuisine. And I wasn’t really a fan of the sour combination that came from store bought jarred sauerkraut. Homemade sauerkraut tastes alive with its tangyness, tickling the tongue, and as it ages continues to change.

My newest lactid acid creation is root kimchi (or a type of panchan, Korean side dish) which I made with daikon, carrots, turnips, Jerusalem artichockes, as well as garlic and green onion tops, late autumn relics from my garden.

fermentation goodness

Both of these took me awhile to prepare in my usual fashion (I gave up on the mandolin since I almost always nearly slice myself) and I also let those sit out for over 8 days. Salt is magic, bringing out the brine and creating fermented goodness. Soy sauce, fish sauce, sour pickles, miso! So delicious! The fact fermented foods are healthy is secondary to me. I also love the idea that fermentation is a practice that is thousands of years old, as I have always romanticized ways of preservation, noting that climate and temperature, the environment are huge factors in the final product. As Sandor signed my book, “Fermentation Fervor Forever!”

Root kim chi

Yes indeed.