barolo

Looks like Hertel's on Vancouver Island produces smoked pork shoulder: http://www.hertelmeats.ca/products/smoked-picnic Looks like they might not be available in the interior.

You might find help/answers here: Dry aging beef at home

My city library system provides free access to over 400 magazines that can be read on my laptop or downloaded via the Zinio for libraries app (as shown by @rotuts above). We also have PressReader and Ejournal Portal. PressReader alone provides access to over 200 food and drinks magazines. There's also video streaming for Criterion Collection movies and tons of other resources. I love my library and its staff (and all that makes libraries possible).

I noticed the first comment after the article was: "What a load of ill-informed nonsense. What century are the writers living in? Been watching too much Downton Abbey? I have been British for over 60 years and for most of that have eaten “Tea” every evening. There was never tea to drink. “Tea” just meant an evening meal."

I use BookBub too. There's a Canadian option in the settings @ElsieD

I live in an apartment in the city but we compost and we have a green bin - mandated by the city - that accepts all food waste including pizza boxes and other papers soiled with food. That's sent to a municipal composting operation. Similarly we have a green bin at work so all food scraps, wooden stir sticks, used napkins go there. It is emptied daily by the cleaning staff. We have all the other sorts of recycling too - glass, plastic and metal containers, paper. The stores in my area cater to people who want to buy small amounts (often at a premium admittedly) so it is only my unrealistic expectations that have to be addressed. My mom grew up in a place and time when food didn't get wasted so I learned a lot from her. I don't have to feed hungry farm workers though so it is a somewhat different calculation.

My mom is 97 and moved into an assisted living facility two years ago. Assisted living, at least here, means you are somewhere with 24 hour nursing care. Most of the residents have dementia, some have other significant health problems, some have both. Some are there for palliative care. They are old or very sick or both. A few things I have observed in two years of visits: - some people with dementia don't even know what food is anymore, don't remember that they've eaten five minutes after they finish a meal or remember how to use utentsils. Food is not at all central to their life. - many people in their 80's and 90's grew up without great dental care. If they have dentures or other appliances, eating can be challenging, more so if they have rheumatism or other conditions that affect their hands. - lots of people have dietary restrictions related to medical problems. Even with all of these challenges, my mom's place does a decent job of providing meals. But it is a challenge. My mom was a great cook, a baker, and loved wine but it is hard for her to eat anything that requires coordination now. That's how you get to scotch and ice cream, I guess. The independent living side of my mom's faciltity sounds more like what most people here are describing/discussing. That's a whole other story. I would not be in a rush to move into institutional living like that no matter what the menu looked like. It is a lot like cruise ship food. As Katie Meadow noted, the kitchens in those places are tiny and they are not really encouraging you to undertake adventurous cooking projects. It is all about liability management.

No, I don't think so. According to the organizers: "What constitutes ‘best’ is left to the judgement of these trusted and well-travelled gourmets" and "The World's 50 Best Restaurants list provides an annual snapshot of the opinions and experiences of over 1,000 international restaurant industry experts."

How can there be leftover fries? Unless they were crap from the start of course.

Yes I grew up eating Bircher Meusli (Swiss parents). Grated apple, oats, nuts, yogurt.

I like coffee and chocolate together and I like doughnuts, so I say go for it.

This book just won a number of IACP awards, including cook book of the year, so thanks for illuminating these recipes.

I'm reading Rice, Noodle, Fish: Deep Travels Through Japanese Food Culture by Matt Goulding. It is published under Anthony Bourdain's imprint by Harper Wave. So far I am enjoying it. He meets and tells about some interesting people in out of the way places and there's some lovely images in the book.

From Lucky Peach: http://luckypeach.com/the-queen-of-greens/

He still does strips for the Guardian. Here's one from February, Whole Braised Veal Shank: http://www.theguardian.com/profile/len-deighton Here's an appreciation: http://www.theguardian.com/books/2014/dec/14/len-deighton-observer-cookstrips-michael-caine-1960s