makes two 8 inch galettes I can't get enough of this beautiful BC organic rye flour. I figured that the sweetness I find in this flour would be a great stage for the perfectly in-season heirloom tomatoes, with their bright sweet flavour. The key to this recipe comes from my...Continue Reading
The Market Cook
I haven't talked too much about the actual transformations occurring within me as I practice this market-only diet. There are many, and they are running deep. I haven't really talked about why I started either. Here it is... I started to change my previously very restaurant-fuelled, no-holds-barred food choices last...Continue Reading
This recipe came together from my perennial philosophy of making what I have got. And by "what I have got" I mean, what is in season and grown sustainably and lived a good life within a short radius to where I too live and breathe. What grows together goes...Continue Reading
This last weekend at the market showed the true sign that we can source just about anything our hearts desire (that can grow here). When melons show up at the market, the only thing left really, are the pears and apples. So with that, the world of flavour is your...Continue Reading
Let me share some background. I have been a student of Traditional Chinese Medicine, a teacher of Yoga for many years, and a very interested student of Ayurveda. I was vegetarian at 17. That is where my profound interest in food began. What does food do to us, what is it...Continue Reading
With Mid Summer ( I consider this a new season ) coming into full swing, it really is the time to just eat what looks good. The market tables of these caring farmers always seem to take such care in presenting their produce. I'd guess it is because they are...Continue Reading
We can't do everything, our society has learned. Farmers grow our veggies, raise our livestock and collect our eggs. There are even people who kill for us. (How do you think you get your meat?) Artists move our spirits. Accountants organize our numbers. But- It's over engineered - we...Continue Reading
Let's start at the very origin, at least my intersection in to the stream that brought us - Kevin Kossowan, Jeff Senger and me - all together for this beautiful lunch experience. In late May, I attended and spoke in Toronto at Terroir Symposium, a very meaningful Canadian food event,...Continue Reading
We wait, cherishing each radish and hearty spring green, like we forgot all the others to come next. Those radishes, strawberries and asparagus spears come out of winter like a beacon of lighter days ahead. Then one week, BOOM! There they come in a flood-like procession - all the fruits...Continue Reading
It's been about two months now and I can't tell you what pure joy I have found in sourcing my food from the markets and direct from farmers, winemakers and other artisans.
The first thing I want to share with you is my personal revelation that there are a lot more than four seasons...