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The Globe and Mail in 60 Seconds: Food labeling, restaurants, cheeses, and snow crab

by Monika Bartyzel, Posted Jun 20th 2008 @ 3:32PM

Snow Crab
  • The woes of food labeling: Where does the food come from? How specific should a label be? Can it say "Made in Canada" if it includes foreign ingredients? The discussion continues.
  • The plusses and minuses of in-town dining in the Okanagan Valley -- Fresco, Bibo, and Amante.
  • Sheep, milk, and New Brunswick bring us Le Sieur de Duplessis cheese.
  • Recipe: Snow Crab and Asparagus in Tomato Gelée.

Filed Under: In Sixty Seconds
Tags: Food labeling, FoodLabeling, Le Sieur de Duplessis, LeSieurDeDuplessis, Okanagan Valley, OkanaganValley, Snow Crab and Asparagus in Tomato Gelee, SnowCrabAndAsparagusInTomatoGelee, The Globe and Mail, TheGlobeAndMail

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Reader comments (Page 1 of 1)

Melissa A.

6-20-2008 @5:35PM Melissa A. said... That cheese sounds delicious and makes me with I still lived in New Brunswick.
Reply

1 Comments / 1 Pages

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