From Ramps to Jellified Matcha - The Globe and Mail in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted May 29th 2009 12:00PM
Filed under: In Sixty Seconds
- Foods like fiddlehead ferns and ramps may be farmers market favorites, but too much foraging carries a big environmental price tag.
- Japadog is a Vancouver street food experience created to transcend the city's strict street vendor laws.
- Some suggestions for making a charcuterie platter for home entertainment.
- Globe wine expert Beppi Crosariol hunts down trendy bottles of wine for the younger generation.
- Don't soil the soil: That stuff in the garden is a lot more than just dirt. According to one gardener, it's "the critical backbone of the garden."
- A look at Romelia, a richly flavored mixed-rind goat's milk cheese.
- Poached eggs, stir-fried shrimp and cheese are even better when paired with asparagus.
- Mark Bittman's Flexitarian diet encourages folks to avoid animal products, processed foods and simple carbs before 6 p.m.
- How to make a Thai Rye, a tasty cocktail that won even Jean-Georges' stamp of approval.
- Raw seal heart is a traditional Inuit food -- and is also known as "the caviar of the north."
- Take matcha out of the tea cup with a recipe for Strawberries with Jellilfied Matcha.
Tags: asparagus, charcuterie, Fiddleheads, Japadog, ramps, seal hearts, SealHearts, Thai Rye, ThaiRye, The Globe and Mail, TheGlobeAndMail
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