TPO

Toronto Star – June 1, 2005 Small is beautiful Now that Molson has bought Creemore, will it cheapen one of Canada's microbrewing gems? The No. 1 microbrew spot is now up for grabs and Steam Whistle is heir apparent Forget the Creemore babes Molson to maintain low-key advertising campaign --------------- Summer reds ready to sip --------------- Sweet potato fries debut at new chain --------------- Chefs of cottage country Jennifer Bain spoke with Tawfik Shehata, chef of Taboo Resort, Golf & Conference Centre. --------------- Three ways to enjoy your greens Recipes: * Hoisin Roasted Green Beans * Bacon Dill Peas * Panko-Roasted Asparagus --------------- Surprise! Kosher goes upscale Judy Gerstel reviews Gladstone's Wine Bar & Grill.

Boston Globe – June 1, 2005 First sushi, then the world Raw fish and olive oil? Eel layered with Caribbean flavors? Absolutely, say a new wave of Japanese restaurateurs who are taking their traditional cuisine global. By Alison Arnett, Globe Staff Know your uni from your unagi Try something new --------------- These classic sandwiches are a custom with American diners By Leigh Belanger, Globe Correspondent --------------- SHORT ORDERS Grilling Season: This tender squid wins over skeptics Recipe: * Grilled squid with arugula, olives, and hummus Company’s Coming: Gnocchi are potato perfection Recipe: * Potato gnocchi with peas and parsley Two great tastes Not your mother's Pyrex Ramp it up --------------- The good times are on a roll with this New Orleans classic By Julia Bonar, Globe Correspondent Recipe: * Muffuletta --------------- A culinary misfit's 'Notebook' By Jonathan Levitt, Globe Correspondent Recipes: * Caesar salad * Meatloaf

Toronto Star – May 25, 2005 Grouper dynamics Hamour, better known here as grouper, is a versatile addition to everything from soups to kebabs Toronto cookbook author and recipe developer Habeeb Salloum shares stories and Dubai-inspired recipes for this fish. Recipes: * Samak Maqli (Fried Fish) * Shawrabat Samak (Fish Soup) * Makbous Samak (Fish with Lentils and Rice) * Tikat Hamour (Grilled Fish Kabab) * Samak Aeaish (Fish and Rice) * Salonah (Fish in Tomato Sauce) * Hamour Mahshi (Stuffed Grouper) --------------- Where foodies gather in June Recipe: * Peking-Style Spit-Roasted Duck --------------- A case of sour grapes Wine writer Gordon Stimmell reviews the wine documentary, Mondovino. --------------- Terra truly a north star Judy Gerstel reviews Terra Restaurant. --------------- A burning desire to eat well Christian Cotroneo discusses lunch at Freshwood Grill.

Boston Globe – May 25, 2005 Muscle-Beach Food A day at the shore calls for a cooler full of rejuvenating fare. By Sheryl Julian and Julie Riven Recipes: * SHRIMP SEVICHE WITH CAPERS AND TARRAGON * CHICKEN SALAD WITH RED GRAPES AND GRANNY SMITH APPLE * CUBAN SANDWICH * GREAT GARBANZO SANDWICH --------------- SHORT ORDERS Dog days A truly meaty tome Have a ball with this grill Spring is in the air This pub's birthday is a hoppy occasion

And that, in a nutshell, is what is funny about America. We claim we are a capitalistic society but in reality, we aren't. We are a society that privatizes profits while socializing risk and cost. A corporation such as Wal-Mart can open up a new store and we'll give them subsidies and tax breaks and and pay for the health care, reduced school lunches, and other benefits for their low-paid employees. Meanwhile, they get to keep the profit and benefit from the labor of their employees. Then in the end, if the store fails, the taxpayers will be there to pick up the pieces. Fifty years ago corporations paid 50% of the taxes in this country. Now they pay 15%. Who do we think is picking up the slack? This very true, and very sad. Not just for food selection, which is very important, but also for prices. In my experience, when other grocery stores close, Wal-Mart prices go up. Significantly. They aren't offering low prices out of some sort of duty to the human race, they do it because they want to undercut the compeition. Without competition, there is no need for lower prices in that particular store.

Without Wal-Mart's labor practices influencing other corporations, these people might be earning enough money so that they don't have to choose between food and bus fare. But until they earn enough, they are stuck making such choices. It's a vicious circle. I wasn't speaking of Wal-Mart employees. ← I wasn't either. I have read articles about how many businesses are following the Wal-Mart model for lowering employee wages. Wal-Mart's labor practices and their fight against the right to unionize drive down wages and benefits in more than just the retail industry. No matter where an American works, they make a contribution to our society. That's why I feel it's tragic that in the richest country in the world anyone would receive pay at any job that is so low they have to make such difficult choices.

Thai food tastes fresh to me. It also screams "This is what it means to be alive!" to my tastebuds. We make Thai food at home, mostly curry dishes. Although I just planted some Thai basil in hopes of making lots of spring rolls. On average we have Thai food -- cooked at home or takeout -- one to three times a week. I don't know if I could pick a favorite dish though.

Without Wal-Mart's labor practices influencing other corporations, these people might be earning enough money so that they don't have to choose between food and bus fare. But until they earn enough, they are stuck making such choices. It's a vicious circle. As far as unions go, here's my opinion. Many companies don't want workers to unionize. Happy employees don't usually feel the need to unionize. Therefore, a company's best defense against unionization is to treat their employees well. The fact that we all have the legal right to unionize is our best guarantee that we will be treated well. When companies like Wal-Mart skirt the laws that guarantee us this right, the damage is far more serious than just one company trying to keep unions out. Without a right to unionize, we all are at the mercy of companies and have to trust that they will treat us well out of the goodness of their hearts. And judging by the current maximum-profit-no-matter-what-the-cost atmosphere in today's society, I'm not confident about what those hearts would have in store for us.

I usually tip if it is a full service restaurant that does the bulk of its business in sit-down meals. My local pizza place and quick Chinese place don't have any waiters -- whether you eat in or take out you place your order with a counterperson. I don't tip for those restaurants. Sometimes I wonder how tipping in restaurants came to be. There aren't many other business that are able to get their customers to pay the bulk of their employees' salaries -- although I am surprised more businesses haven't at least tried.

I agree. My local Wal-Marts are not clean or organized, and the employees take out their misery on the customers. In my opinion, their fresh meats and produce are of a lower quality than my local grocery stores. For those who have been looking for statistics on what Wal-Mart costs taxpayers, here are some good estimates: And here are some actual statistics in a few states: Sort of makes saving 25 cents on a can of tomatoes seem pretty insignificant. I agree with this, too. By 2007, Wal-Mart is expected to control 35 percent of food and drug sales in the U.S., which, IMO, really pushes us into that danger zone.

Boston Globe – May 18, 2005 Everymom preps for her dream After weight loss, she vies for Food Network stardom By Joe Yonan, Globe Staff --------------- Reservations are just a few mouse clicks away By Alison Arnett, Globe Staff --------------- SHORT ORDERS A hot reason to skip chips A sweet force This pub's birthday is a hoppy occasion Diners offer some tasty tips --------------- Good in many dishes, rhubarb shines as dessert By Jennifer Wolcott, Globe Correspondent Recipes: * Strawberry-rhubarb cobbler with candied-ginger topping * Rhubarb compote --------------- PEM kitchen offers some Chinese food for thought By Emily Schwab, Globe Correspondent --------------- Young hosts are a key ingredient for Food Network's success By Joe Yonan, Globe Staff --------------- Get past the attitude and 'About Time' has much to offer By T. Susan Chang, Globe Correspondent Recipe: * Chicken breast with spicy zucchini and snap peas --------------- Recipe: * Shrimp and avocado saladwith lime dressing

Toronto Star – May 18, 2005 Dining out at Shaw Festival The play's not the only thing at the Shaw Festival in Niagara-on-the-Lake Star theatre critic turns the spotlight on town's restaurants and snack bars --------------- Niagara-on-the-Lake dining guide --------------- Brews, twee for two Judy Gerstel reviews The Thistle Inn. --------------- Mooning over cafe Christian Cotroneo discusses lunch at Grapefruit Moon. --------------- When Indian is easy Jennifer Bain gives three starts to the softcover version of Foolproof Indian Cookery by Madhur Jaffrey. --------------- From Our Test Kitchen Recipes: * Blackberry Corn Muffins * Maple Fig Bars

Boston Globe – May 12, 2005 Not just for ladies who lunch MoMA has elevated the museum restaurant. Can Boston do the same? By Alison Arnett, Globe Staff --------------- Going crazy for Bernard's crustaceans David Marks has a soft spot for a seasonal crab delicacy By Joe Yonan, Globe Staff Recipe: * Soft-shell crab sandwiches --------------- Almonds and pine nuts give cookies crunch By Lisa Yockelson, Globe Correspondent Recipe: * Almond and pine nut cookies --------------- SHORT ORDERS Indian spices meet Chinese techniques Recipe: * Hakka noodle stir-fry Another cheesy love song They don't even scratch the surface It's like room service for your home There's proof of spring in this bread pudding Recipe: * Asparagus and fontina bread pudding

Toronto Star – May 12, 2005 Winemaking miss Stratus uses gravity-flow technology so wine is handled as little as possible Includes reviews of seven wines in various price levels. --------------- Dinner club travels off the eaten track New Bilan offers inexpensive Somali food. --------------- Luxe dining on the links Judy Gerstel reviews Lago at Eagles Nest Golf Club. --------------- Along come value reds Gordon Stimmel suggests inexpensive wines to pair with pepperoni pizza and veal in red wine sauce. --------------- Sure sign of May 24, eh! --------------- Sound of music fuels this café --------------- Bistro fare interpreted for home Susan Sampson reviews Bouchon by Thomas Keller.

Boston Globe – April 27, 2005 Sweet spring parsnips are rooted in tradition By Nancy English, Globe Correspondent Recipe: * Parsnip soup --------------- Contest finalists and judges discover the value of pie By Lisë Stern, Globe Correspondent Dessert's history in no longer a history Recipe: * Maria Arsenault's Boston cream pie --------------- Three users find Web-based pyramid anything but simple By Joe Yonan, Globe Staff --------------- For RDs, expertise results from a steady diet of work and study By Debra Samuels, Globe Correspondent An alphabet soup of nutrition --------------- SHORT ORDERS Good to Go: Dim sum brightens midday Without Reservation: Lobster roll reversal Legal stays No. 1 in Zagat's Boston survey If you go... Recipe: * Chocolate cake

Toronto Star – April 27, 2005 It's tea time for Moby Recipes: * Pan Bagna * White Bean & Tomato Tea Sandwiches * Lavender Lemonade * Plum Syrup Mobyisms --------------- Susur's way with cucumbers Jennifer Bain shares the knowledge she gained by watching Susur Lee do a charity cooking class. Recipe: * Susur Lee's Cucumber Salad --------------- Liquid pleasures for patios Gordon Stimmell includes a review of three such wines. --------------- Supermarket offers fast feast Judy Gerstel reviews T&T Supermarket. --------------- Crumpet king Recipes from the test kitchen: * Crumpets with Bacon * Balsamic Steaks --------------- Booze bible is a real page-turner No water into wine, but there's gin from junipers and other secrets Jon Filson shares tips from The Complete Book of Spirits by Anthony Dias Blue.

Boston Globe – April 20, 2005 Midnight in the vineyard of good and evil The documentary 'Mondovino' portrays a stark divide in the world of winemaking By Stephen Meuse, Globe Correspondent --------------- No disguising Reichl's impact with memoirs Former New York Times restaurant critic tells all in 'Garlic and Sapphires' By Joe Yonan, Globe Staff --------------- Chefs bring their expertise to Harvard By Joe Yonan, Globe Staff --------------- SHORT ORDERS Lunch fit for a farmer The taste of Provence Recipe: * Soupe au pistou They're on a roll Hellman's, but healthier Good for wood Turn ritual into adventure --------------- Matzo and chocolate,a sweet Seder treat Recipes: * Triple chocolate explosion cake * Coconut cocoa cake * Chocolate-covered matzo * Passover brownies * Almond macaroons

Toronto Star – April 20, 2005 Duo dreams big with microbrewery --------------- The Russians are cooking, the Russians are cooking! --------------- From Russia, with love Jennifer Bain takes a look at Gregory Bruskin, chef-owner of Samovar Barmalay Russian Restaurant. --------------- French immersion lesson Gordon Stimmell found several, which he discusses in this article. --------------- A promise to a Chinese crab Judy Gertsel reviews New Markham Villa in Markham. --------------- Be prepared — to cook Includes a recipe from the cookbook for Mujaddara. --------------- Fresh ideas for cooking addicts The test kitchen provides recipes for: * Cuban Pot Roast * Grits with Fontina & Bacon * Pan-Seared Tuna with Avocado and Ginger-Soy Vinaigrette * Greek Yogurt with Fig, Date and Honey Swirl

I'm working on two. I developed many of the recipes already for a couple of classes I taught. Now it is a matter of developing the hook, creating additional recipes, and writing the copy to go with them. And getting the book proposal done, which is no easy task.

Boston Globe – April 13, 2005 Enter a sushi chef, exit an entrepreneur With help from the professional kitchen at Nuestra Culinary Ventures, cooks turn dreams into businesses By Betsy Block, Globe Correspondent --------------- The fight over foie gras intensifies By Alison Arnett, Globe Staff --------------- A new year's feast from Tamil Nadu By Sena Desai Gopal, Globe Correspondent Recipe: * Rasam (Lentil soup with pepper and cumin seed) --------------- SHORT ORDERS Counter Point: Buying a toaster to make toast? Don't be silly; it's a status symbol By Bev Bennett, Globe Correspondent An attractive offer We Cook: A roasting chicken is a simple pleasure Recipe: * Chicken roasted on caramelized onions Family Supper: Deviled eggs Headline Headline --------------- Haddock is a prized catch By Rachel Ellner, Globe Correspondent Recipe: * Seared haddock with caramelized parsnips, bacon, and Brussels sprouts

Toronto Star – April 13, 2005 For the love of soba Buckwheat booster Tetsuya `Ted' Iizuka makes traditional Japanese noodles from scratch Recipes: Soba for starters * Gingered Soba Noodles * Mint and Green Onion Soba Noodles * Green Tea Soba Soup --------------- One man, two pans Recipes: * Smoky Eggplant Pilaf * Smoky Eggplant with Fig Sauce on Greens * Patras Sweet & Spicy Wings --------------- Keep an eye on Argentina --------------- Taking a fancy to Leslie and Highway 7 Judy Gertsel reviews La Reserve in Thornhill. --------------- Mea culpa, veal sandwich lovers --------------- Kosher help --------------- Uncorking decent BYOW fees It's pricey to bring wine to eateries So far, program caters to the fringe Andy Murdock discusses fees charged by some restaurants to uncork the bottle of wine you bring to enjoy with your meal. Corkage fees

If your kids are old enough to do anything in the kitchen, let them help prepare meals. Kids are much more likely to eat something they had a hand in making, even if all they did was stir or dump ingredients in a bowl. From what I have been told, there are a couple of things that are inherent in children that help and hurt dinnertime. One is that kids cannot starve by choice; if they are hungry enough, they will eat. So in that respect, you don't need to worry about them too much. The other is that kids often need to taste something 10 times before they will like it. It's some sort of protection leftover from the days when we didn't want them putting poisonous berries in their mouths as we hunted and gathered. So it can take a while for them to like something. I'm not a big fan of offering cereal or PB&J as options either, but some flexibility is good. If a kid hates cooked carrots, for example, let him eat them raw with dinner.

When cake mixes were first developed in the 1940s, they contained powdered egg whites so the cook didn't have to add anything but water. People hated them! They wanted to add their own "fresh" ingredients to feel like they made something. So I can see how people might feel better putting the ingredients together themselves, and seeing everything that goes into the dish, rather than just purchasing a ready-made entree. Liz, that was a terrific article! I don't think it is a service I would use now, but I would have used it back when my husband and I both had 50+ hour a week jobs. Back then I knew a woman who made homemade soup one day a week and sold it to the neighborhood, I lived for that one day each week because on other weeknights we often ate take-out food because we were both too tired to cook anything.

Boston Globe – April 6, 2005 The best seats in the house Restaurant patrons bring their favorite seats to the table By Alison Arnett, Globe Staff --------------- A little bit of Spain at your table Bite-size tapas can make dinner feel like a meal in Madrid By Andrea Pyenson, Globe Correspondent Recipes: * Chorizo a la sidra (Chorizo braised in sparkling cider) * Tortilla Espanola (Spanish potato omelet) * Espinaca a la Catalana (Sauteed spinach with pine nuts and golden raisins) For more information: * In search of ingredients --------------- Short Orders for the Home Opener Extra sprinkles, hold the relish Fish taco fit for a world champ A taste of victory --------------- World Table: Chefs are musseling in on the magic of curries By T. Susan Chang, Globe Correspondent Recipes: * Curried mussels in tamarind broth * Thai curried mussels --------------- Family Supper: * Enchilada pie with sausage and eggs

Toronto Star – April 6, 2005 Speeding in the Slow lane Students study Slow Food movement Symposium travels from farm to table --------------- Indian spot delivers --------------- History in a wine glass --------------- Secret life of lobsters Judy Gerstel reviews the Lobster Royale Seafood Restaurant. --------------- Creative quinoa The test kitchen offers a recipe for: * Quinoa Pudding (Postre De Quinoa) --------------- Berry strange Recipe for: * Strawberry and Balsamic Ice Cream