Dan Barber’s excellent TED presentation on fish farming looks at the problems of the industry and at a revolutionary fish farm in Spain that could point a new path forward.
Eatin’s Canada supports sustainable food practices, family businesses, cottage industries, progressive thinking about how we eat, and how we treat what we eat.
Food for Thought presents links to videos and essays about food and how it’s managed and mis-managed in our world. Updated regularly. Come back for more.
This is a savoury and easy to craft breakfast item with a bit of Southwestern flair… The trick is in the ‘bowl’… But it’s easy to do and fun!
I’ve loved oatmeal all my life, the creamy texture of it set off against crumbled brown sugar, melting into the cream poured over it. Sometimes I’d add cinnamon and apples, or even get the seasoned instant in a pouch variety…it was all good. Unfortunately, my body and mouth are in disagreement on the topic and my body won. So, no more oatmeal.
I don’t generally enjoy foods that are made to simulate the flavours of others. Rather, I look for combinations that give me similar sensations on eating. I’ve tried, but did not enjoy rolled quinoa…too gummy. I tried a few things and this is my favourite preparation. Succanat is a sugar cane product made by drying cane juice. If you don’t have succanat, use maple syrup if you have it (but at the end) or brown sugar.