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Palate magazine

Mar 28, 2016

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Food and drink magazine with insightful stories and easy to follow entertaining and cooking tips for anyone.

  • Palate

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    Break the Habit!PLAN HEALTHY BREAKFASTS

    PlusCheck out Torontos 2010 Gourmet Food & Wine Expo

    GROWING GOOD GRAPES

    START TODAY!

    Find out why this years grape seasonwas a smash

  • contentsFALL 2010

    REGULARS

    ORGANIC

    FOOD

    DRINK

    FEATURES

    ENTERTAINING

    An inside look at whats fresh this season / About Palate and its team

    2 Letter from the editor

    4 Ontario produceSupporting our local farm-ers

    5 Fresh vs. processedEliminating frozen foods and pop from our diet / Interview with nutrition expert Nick Mawani

    6 Getting startedTips and tools for novice cooks / Two meal ideas with easy to follow recipes

    8 Bad breakfast habitsWhy its the most important meal of the day / Three quick breakfast ideas

    12 Glorious grapesExploring this years grape season / What can we expect on shelves?

    13 Pairing wines with food14 Make your own

    Benefits of brewing your own winet / A review to follow

    18 SANGRIA SANGRIAPalate shows you four varieties of Sangria

    20 Accessorizing your party21 Where to shop

    10 Q&A with nutritionist16 Food and wine expo22 The Sazerac

    23 Palates picks

    Tasting New Orleans first ever cocktail

    Editors letteraboutPalate

    2 Palate 2010 2010 Palate 3

    When I see a plate of food, I see a work of art. Its all about presentation:a clean, colourful and well-balanced design. Palate delivers just this, and we invite our readers to savour every recipe, photo and story, right down to the last page.

    Although I may not be able to make something beautiful by reading ingredients, simply with the focus of my lens, my camera is my utensil in the kitchen. A picture is worth more than a thou-sand smells and flavours. Its about capturing art.

    Our recipes are fresh like our stories, and Palate is filled with appealing delights for the mind and eyes. But dont just taste the wine drink it down and live it up because you never know when your last glass is going to be.

    Cait Hoock Chantal Da Silva photo editor

    Miranda Roach story editor art director

    Its never too soon to learn how to cook - or so my mother always said. Its just too bad I never took that advice to heart. Growing up, my house always had a delectable aroma. Whether my mom had just finished cooking an exqui-site dinner for the family, or a tray of scrumptious brownies for dessert, I was always there to pig out on as much as I could handle. But as soon as I moved away to attend college, my favourite home-cooked meals turned into nasty, half-cooked and often inedible waste. My fault, of course, for not paying attention. Its tough living on your own. How young adults just willingly throw themselves into the real world without finally succumbing to their parents advice, Ill never know. But to those who are stuck (check out page 6), just like I was, or to those who are looking for healthy nutrition tips (page 10), entertaining ideas and must-haves (page 20), or even some fantastic sangria recipes (page 18), this issue of Palate has everything you need to get started in the kitchen. Bon apptit!

    Kyle Reynolds managing editor

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  • Organic

    2010 Palate 5

    By Kyle Reynolds Photographed by Chantal Da Silva

    Fresh vs Processed Organic

    4 Palate 2010

    FarmersMarkets Written and photographed By Miranda Roach

    Grocery stores advertise themselves as fresh obsessed, but produce only stays good for so long. Buying from local farmers markets ensures fresh, quality foods with less harmful chemical interference. Local farmers believe communities will benefit in the long run if they support local farming. Owner of Lintons Farm, Valerie Linton, says they have more social gatherings at the farm than actual shopping.

    Its neat to see some third generation customers coming through and that theyve been supporting us all this time.

    Many local farmers markets such as Lintons special-

    ize in a variety of pre-picked produce, including sweet corn, field tomatoes, pumpkins and a variety of fruits and vegetables. They also offer a u-pick service for the more adventurous cus-tomers. The veggies are picked fresh daily and the market is open seven days a week. Linton and her husband Ron have operated the farm for the past 17 years. The farm has been around since the 1950s, however, it didnt become a farmers market until 12 years ago.

    People tend to eat vegetables all summer long and sometimes when they go to the grocery store certain things dont look as fresh, says Linton. I like that customers can have

    the fresh stuff we have here. There are many rules and regulations that Ontario farmers are required to follow for taking care of crops and produce, but many imported fruits and veg-etables use more chemicals than the average farmer. The regular farming season is from June until Oc-tober and many farmers grow wheat, soy and beans to upkeep their business during the winter months. Lintons also buys fresh chicken and beef to help out fel-low Ontario farmers because they all face the same challenges. Farmers make up 1.6 per cent of Ontarios population, and over 98 per cent of Canadian farms are family owned.

    Its a tough choice. Do you buy the expensive bananas that are grown organically, and are likely to rot in the next cou-ple of days? Or do you go the more affordable route and buy the banan-as that are loaded with preserva-tives, chemicals and pesticides, but will last until next Thursday? According to Nick Mawani, president and CEO of Go Natural Health & Nutrition Centre in Os-hawa, the answer lies in how much poison you want to consume. Its very important to see ex-actly what ingredients are put in the processed foods you want to buy, says Mawani, who has operated his store for the past 10 years. People need to ensure the food they buy is safe and clear from toxins. Any chemical or preservative may have an effect on the human tissue. According to Mawani, its dif-ficult to provide a safe, clean envi-ronment to grow organic crops. The crops must meet Health Canadas standards in order to be sold in markets, because at times they may contain some form of yeast, which can potentially harm a persons

    health. However, Mawani argues organic foods have far less adverse effects than processed foods. To prevent the development of germs, fungus and pathogens, preservatives are added to pro-cessed foods to increase their lifes-pan. Herbicides and pesticides are used to kill weeds and insects that can severely ravage the food. Pesti-cides can also affect the neurologi-cal growth of children during birth. I think that logically, it makes sense to eat organically, says Mawani. Organic foods may be more expensive, but people who eat processed foods will pay the price in the future, because their health will be at risk. Mawani says people who eat organically look more healthy and energetic than people who regularly eat processed foods. He suggests people start budgeting themselves so they are able to afford to eat healthily. It all comes down to priori-ties. I believe your health comes first, so you should put your money where your mouth is and invest in your health.

    its greenits good

  • 6 Palate 2010 2010 Palate 7

    Food Food

    EVERYTHING YOUNEED TO KNOW ABOUT

    LEARNING HOW TO

    GETTING STARTEDFor some people, cooking can be terrifying. When first starting out, its often an intimidating and frus-trating experience. But it doesnt have to be that way. Some might opt for the easy and less time-con-suming route by ordering takeout, but over time the bills start to add up. An affordable and rewarding alternative is to teach yourself how to cook. According to Oliver Li, Chef de Cuisine at The Chefs House in Toronto, beginner cooks should start with simple and easy-to-follow recipes. Not everyone will be able to master fillet mignon on the first try, says Li. If you start out with some-thing complicated, youll end up frustrated and disappointed with the end result. He suggests starting with simple dishes like pasta, salads and even chicken, until you gain enough confidence to experiment with something more challenging.

    PRACTICE IS THE FIRST AND MOST IMPORTANT TOOLLi suggests young adults attend basic cooking classes or watch cooking shows to become more familiar and comfortable with the art of cooking.

    Every little bit helps, he says. The more practice you have, the better youll be. He says essential kitchen tools include measuring cups, mixing bowls, storage containers, knife sets and pots and pans. You can buy perfectly serviceable utensils and pans from Wal-Mart or thrift stores, says Li. Look at the recipes you make the most and start with the tools needed to make those dishes. As your skills and needs grow you can invest in more and better equipment.

    A BEGINNERS PERSPECTIVEPeter Bartz, a student who has rented his own apartment in Oshawa for the past few years, says he had a hard time buying and cooking his own meals when he first started out. However, he grew more accustomed to it when he began planning out and experimenting with his meals. Planning ahead has become a part of my daily routine, he says. When I go to the grocery store I plan out five meals in advance and shop for those five meals. Whenever I cook, I cook for two meals so I have leftovers for later. Leftovers are your best friend when you live on your own.

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