By Karon Liu Food Writer Tues., May 14, 2019 I’m a sucker for fast food specials, as evidenced by my last greasy taste test that involved eating multiple A&W fast food Beyond Meat breakfast sandwiches for the purpose of research. Starting this week, McDonald’s Canada is now serving fish and chips for a limited time across the country. While fish and chips isn’t as novel as lab-grown not-meat meat, my coworkers were intrigued by the new offering so I had McDonald’s send me a few boxes. Diners in Atlantic Canada were the first to get a taste of McDonald’s fish and chips as part of a pilot project a year ago. That version is basically the same that’s now being rolled out nationwide: two pieces of fried haddock (Newfoundlanders were initially skeptical that cod wasn’t used) with McDonald’s famous fries and a side of tartar sauce, the same stuff in a Filet-O-Fish. According to the press release, the haddock is … [Read more...] about Is McDonald’s new fish and chips better than a Filet-O-Fish?
By Melanie D.G. Kaplan The Washington Post Sun., May 12, 2019 I’ve stopped counting the number of cities I’ve fallen in love with. But I think Pittsburgh might be the first city to have loved me back. On a Sunday morning in February, the sun broke through rain clouds, and I walked along Pittsburgh’s waterfront to a 10-foot tall bronze sculpture of Mister Rogers tying his shoes. I heard his voice through overhead speakers. “Did you know that wondering about things is one of the first steps to understanding them?” Birds chirped, a freight train rumbled, and I looked upriver toward the sparkling skyline. I’d intended to make this a quick stop, but I couldn’t step away from that familiar voice. By the time Fred had reminded me that there’s nobody else in the world who is exactly like me, I had cried, laughed and called my mom. Steel City remains gritty. On dreary days in western Pennsylvania, the pitter-patter of rain is the … [Read more...] about Soaking in the sights and sounds of the Steel City
WASHINGTON From caramelised zucchini bites to candied crickets, scientists have come up with a foolproof way to encourage healthy eating - don't call it healthy. Convincing people to eat plant-rich diets, avoid junk food and care about nutrition is seen as critical to global human health and tackling climate change, which itself threatens droughts and extreme weather that disrupt food supplies. Poor diet has now overtaken smoking as the world's biggest killer, according to the latest Global Burden of Disease study, causing 20 per cent of deaths globally in 2017. But behaviour and environmental sciences experts said coaxing rather than coercion helped to get people to eat better - and language was key to change habits along with tax incentives, posting calories and other more subtle approaches. "You can't just yell facts at people and say, 'Here's a graph, here's a chart'," said Ms Kate Marvel, a scientist with the US space agency Nasa, where researchers also study climate change and … [Read more...] about Does food by any other name taste as good?
By Mitch Potter Staff Reporter Sun., May 5, 2019 Make great food. Make it fresh. Serve it with pride. And then, as day turns to night and the night winds down, slash the price by half, so that every last morsel is eaten and nothing goes to waste. That’s been the quiet weekly rhythm for a while now at the Junction’s rustic Farmhouse Tavern, where proprietor Darcy MacDonell and chef Ashley MacNeil take up the waste-not-want-not challenge every Sunday, aiming to end the night with happy patrons, bellies full and wallets still surprisingly fullish — and as little as possible left over for the green bin. It’s a fresh twist on an old story in the hypercompetitive Toronto restaurant scene, where tight profit margins sometimes force chefs to reinvent yesterday’s roast chicken into today’s chicken pot pies. But unlike other establishments, the Farmhouse Tavern, is upfront about its no-waste ambitions — and caters to a like-minded … [Read more...] about Taste without the waste
Overshadowed by its more glamorous neighbor to the north, Valencia is usually left out of most travel itineraries. Which is unfortunate. With its cloudless blue skies, orange trees, and Mediterranean shoreline, Spain’s third largest city is worth the extra stop. Valencia is a mix of old and new, its Arab, Jewish, and Christian heritage combining seamlessly with modern representations like the sprawling architectural gem, the City of Arts and Sciences. Valencia really comes alive in March when the city celebrates Las Fallas Festival, the famous yearly event to welcome spring. Of course, paella is Valencia’s other claim to fame. Although viewed worldwide as a Spanish dish, paella is strictly regional. It originated in Valencia and no other region in Spain will dare claim it makes better paella than the Valencians. The dish was developed after the Arabs brought in the three varieties of rice used for paella: bomba, senia, and bahia. They were planted in the Albufera, the … [Read more...] about To truly appreciate paella in Valencia, one must witness its making in a farmhouse