Archives for category: Food

lost-abbey-gift-magi-full

http://lostabbey.com/crusade/

A few years and beers ago, Vince Marsaglia (one of our co-founders and half of the family duo that owns Pizza Port) was inspired by the numerous Abbey Style beers that he tasted and dreamed up a brewery project that produced a range of beers produced with a nod to the monastic brewing traditions of Belgium. As Vince imagined it, this brewery had no actual Abbey property involved, making it “lost” from the very beginning.

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Left-Field-Brewing-First-edits-Photos-by-Mark-Horsley-4

http://www.leftfieldbrewery.ca/

We started Left Field Brewery under a simple philosophy: that great beer is about great taste and good times. We’re not here to confuse you with jargon or gimmicky promises – we’re here to make distinct, flavourful beers that can stand on taste alone. We’re brewing the kind of beer that we like to drink, inspired by the sport we love to play and watch; the kind of beer you can sit and enjoy during the game while talking shop over a blown call or a spectacular play.

 

BeefRack_42721

Everything we do at Belcampo is in service of one goal: to bring you the best meat. The goodness you taste in our meat is a direct result of our care and commitment to the health of our animals and our environment.

http://www.belcampomeatco.com/the-best-meat/#ouranimal

http://www.nytimes.com/2013/04/07/magazine/the-proper-way-to-eat-a-pig.html?_r=1&

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The Proper Way to Eat a Pig – New York Times
By Marine Hanel
Published: April 4, 2013

“On a recent morning in Portland, Ore., Camas Davis was teaching nine high-school kids how to butcher a pig. A 17-year-old named Mady called dibs on the front trotter, slicing through the skin near the pig’s ankle, then using a hand saw to cut through the bone. Nathan, 15, moved up the leg and worked through the hock, while Karina, 16, eyed the shoulder. Pushing up the sleeves of her red cardigan, she placed her blade between the fifth and sixth ribs, scored the flesh, then gave the knife a long pull, separating the shoulder from the carcass, but leaving intact the coppa — a muscle around the pig’s neck — in case anyone wanted to roast it. …”

Hot Apple-Ginger Toddy

a cup or so of apple cider
1 to 2 ounces of dark liquor (I used applejack, but bourbon or dark rum would work well too)
a drizzle of honey
a squeeze of lemon
peeled fresh gingerroot, coarsely chopped (I used a thumb-sized piece)
mulling spices (cinnamon sticks, whole cloves, allspice, nutmeg – whatever you have on hand)
Optional garnishes: cinnamon stick stirrer, lemon slice, apple slice, ginger slice

Add the ginger and mulling spices to the cider and simmer in a saucepan over medium-low heat for at least 5 minutes (or a full 15 or more if you want full flavor). Drizzle some honey into a mug and add the liquor, hot cider, and a squeeze of lemon juice. Stir.

http://www.thekitchn.com/recipe-for-warmth-hot-applegin-101989

http://vkreesphotography.com/spicy-ginger-soda-a-hangover-cure/

Ingredients

  • Lemons
  • Seltzer water
  • 1 cup sugar
  • 5 tsp. red pepper flakes
  • 1/4 tsp. salt
  • 6″ of fresh ginger, peeled and chopped

Directions

  1. Combine 2 cups of water, salt, ginger, sugar, and red pepper flakes in a pan over the stove.
  2. Bring the mixture to a boil and then reduce the heat and let it simmer for 10 minutes.
  3. Remove the pan from heat and let it sit, covered, until it is cool.
  4. Strain the syrup into a jar and put it in the fridge to chill.
  5. Fill a tall glass with ice.
  6. Put 2 Tbsp. of the spicy-giner syrup and a lemon wedge into a glass.
  7. Fill the glass with soda water and stir.

http://www.houseluxury.net/architecture/sustainable-urban-farm-buildings-by-shipping-pallets

“The project is led by two actors Studio HT as part of the class of the Design Build Program at the University of Colorado Denver. Learning Cube is a simple framed structure with a shipping pallet as a filler. Meanwhile, the rough materials of construction and careful design provides smooth presence. This building is the meeting point for meetings and classes, sell products, and to exit from the Colorado summer sun. Right in the heart of downtown Denver, Stapleton Airport grounds of reclaimed, is a working urban farm 2003 acres. Students from the University of Colorado Denver built two major projects to improve agricultural operations and also to make a definitive statement about sustainable design as part of the Denver program FEED. Using materials gathered a team rescued most high design public gathering shelters and milking barn that is not easy to give or using simple materials.”

http://thefauxmartha.com/2012/02/13/sea-salt-honey-butter-popcorn/

Sea Salt Honey Butter Glaze
2 tbsp. butter, melted
2 tbsp. honey
sea salt to taste

1. Melt the butter. Add in honey and stir until combined. Add a couple dashes of sea salt.
2. Pour over freshly made popcorn. Stir well. Taste and add more salt if needed.
3. Enjoy. (In moderation. This part may be the hardest yet.)

Secret Gardens

By Marc Lostracco

“Located in the shadow of the Ashbridges Bay wastewater treatment plant lies a decrepit, listing chain-link fence along the foot of Leslie Street. The entire area is industrial and isn’t too pretty to look at, but behind the rusted gates of the ramshackle barrier lie 240 little squares of bright green, with splashes of purple, red and yellow.
The Leslie Street Allotment Gardens are one of 20 municipally-run public facilities, which apparently total more than 2,000 individual plots citywide. It is here in Toronto’s secret gardens where apartment dwellers and health foodies can grow their own vegetables, plant wildflowers, or just spend a silent, zen-like day with their fingers in the dirt. So, why doesn’t the City want to talk about them?”

http://torontoist.com/2007/05/secret_gardens/

Porcelain Espresso Machine by Arvid Hausser

http://manualcreative.com/

Prairie Gold Pastured Meats offers some of the finest 100% grass-finished beef and pastured pork in Central Alberta. The animals are cared for in a manner that is harmonious with nature and regenerative to the soil, the grasses, the animals, the eater.

Grass Farming – Truly Sustainable Agriculture

Farms that centre around perennial pastures and use grazing practises that mimic the natural behaviour of the great herds of the grasslands build topsoil, sequester atmospheric carbon, reduce erosion, increase water retention and drought resistance, produce a diverse sward of healthy, pest-resistant, high-energy grasses that bring optimal health to the grazing animals of the farm.

Pastured Meats – Raised with dignity, slaughtered with sanctity

A distinction of taste, nutrition, and ethics is drawn between animals raised outdoors: fed a diet rich in grasses, legumes, and forbs – and conventionally raised animals. Meat from animals raised on pastures has a rich flavour profile; a broad spectrum of highly available vitamins, minerals, and other metabolites; dignifies the life of the animal; and can be relished by the eater.

http://www.prairiegoldmeats.ca/

http://www.carlkleiner.com/

 

“Melbourne is a city obsessed with making, drinking and talking about new ways to consume coffee, but Patricia brings things back to where they all started. Modelled on a traditional Italian espresso bar, the new ‘standing room only’ café serves its beans in three ways: black, white or filter – all to go. Its coffee comes in ‘one size fits all’ cups, accompanied by a refreshing shot of soda water (tapped from the in-house fountain). From concept to design, Patricia is laced with old world charm. Its sturdy marble counter, hand-worked brass detail and ceramic glazed tiles are time-honoured without ever looking ‘dated’.”

http://prote.in/feed/2012/01/patricia

New cafe on University of Toronto campus. Goodbye Hot Yam, hello Harvest Noon.

http://untilweeatagain.wordpress.com/2012/01/28/where-to-find-me-harvest-noon-cafe/

photos from beetlebung farm, martha’s vineyard

http://gabrielaherman.com/endless-summer/beetlebung-farm/

Hop in Brew – Beltline Heritage Group

http://2.beltline.ca/community/heritage/hop-brew

Honeyed vodka or krupnik, served hot or cold, is a favorite among Poles. And, since it’s steeped in aromatic spices, less than top-shelf vodka will do just fine. Krupnik is the only alcoholic beverage served at the solemn wigiliaor Christmas Eve dinner. No matter what temperature it’s served at, krupnik warms the body from the inside out. Perfect for the holidays!Makes about 1 quart Krupnik

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

  • 2 tablespoons cold water
  • 2 cups sugar
  • 4 cups boiling water
  • 1/4 vanilla bean, split
  • 1/4 teaspoon nutmeg
  • 2 whole cloves
  • 1 small cinnamon stick, cracked in half
  • 10 black peppercorns
  • 20 allspice berries
  • 1 1/3 cups honey
  • Zest from 1 orange
  • 2 cups vodka

Preparation:

  1. In a large saucepan, combine cold water and sugar and heat until it dissolves. Add boiling water, vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns and allspice. Bring to a boil, cover, reduce heat and simmer 5 minutes.
  2. Strain the simple syrup you’ve just created through cheesecloth or a coffee filter and return to the saucepan. Add the honey and zest, and heat, stirring, until the honey has completely dissolved. Bring to a boil and immediately remove from heat.
  3. Gradually stir in vodka. Serve hot. If serving, cold, let honeyed vodka come to room temperature, transfer to a lidded jar and refrigerate, covered, until ready to serve.

http://www.nytimes.com/2011/11/03/garden/sheep-lawn-mowers-and-other-go-getters.html?_r=

Sheep Lawn Mowers, and Other Go-Getters
By KEVIN ROOSE
Published: November 2, 2011
As the economy continues to freeze people out of the traditional job market, a number of entrepreneurs are starting small agricultural businesses.

 

Guerrilla Gardening with Rob Avis

A Garden in My Apartment – Britta Riley

Made By Hand – No. 2: The Knife Maker

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