Innholdsfortegnelse for May 2018 i Zoomer Magazine

I THINK YOU WILL indeed find our inaugural food issue delicious. It’s a feast for the senses – body, mind and spirit – starting with the delectable dish featured on our cover, photographed by John Cullen. It was created and served up by the Canadian celebrity chef Todd Perrin, co-founder of Mallard Cottage, in Quidi Vidi, NL (mallard cottage.ca). You can read about how this dinner came to be at the end of an epic journey from Canada’s coast to coast to coast, including our North. Read all about it in Alyssa Schwartz’s story, “Fire & Ice” (page 78). Was it a heritage moment? For shining a light on what Canadian cuisine is and means today, we say yes. Celebrate our country’s acclaimed and diverse culinary culture and what…

(AND DOWN) We can already hear the commercial jingle now – “I want to lay you down on a bed of rosé” Rocker Jon Bon Jovi, 56, gets into the wine game with his own rosé. And you thought your days of peeing on a stick and waiting for the results were behind you Chinese scientists say they can isolate a marker in urine to tell a person’s true biological age, as opposed to their chronological one. 70-year-old Florida woman wins a conch shell-blowing contest and then receives a marriage proposal from a fellow competitor, 73, before both celebrate with a conch duet Their loved ones are thrilled for them while simultaneously dreading the music at the wedding. Two Russian women, age 64 and 60, go viral with a…

APPETIZER PART 1 Writer Alex Prud’homme helped his great aunt, Julia Child, write her 2006 memoir, My Life in France, and, later, penned The French Chef in America: Julia Child’s Second Act. So I had to know – did Julia Child ever make a meal for him that wasn’t quite to his tastes? ALEX PRUD’HOMME: Oh, yeah, sure. One thing about Julia was she would throw together these dinner parties in Cambridge, and you’d never know who was going to be there. So the first time I brought my then-girlfriend, now-wife [Sarah], she had this dinner party, which must’ve been at least 15 people, and to my right was a famous chef and to my left was a woman who Julia had literally just met in the gas station!…

IN ORDER TO ENSURE that CARP continues to fulfill its mandate – to foster a new vision of aging in Canada – the organization recognized a need to ramp up its expertise in the fields of legal research and policy development. And when Laura Tamblyn Watts expressed interest in taking on that highly challenging assignment, CARP jumped at the opportunity to hire someone who virtually pioneered this field. An energetic, passionate and whip-smart lawyer, author, teacher, facilitator, media commentator, hockey-and-swimming mother of three, Tamblyn Watts brings with her a vast wealth of contacts, knowledge and experience to her new role as CARP’s first national director of law, policy and research. Peter Muggeridge interviewed Tamblyn Watts on her second day on the job, asking her to explain why elder law…

“You want to bruise the cilantro so it gives off those beautiful juices and the flavours. Always [bruise your herbs]. That’s why when you eat pho [a Vietnamese rice noodle soup], they always give you that basil whole. The idea is when you put the basil in and you break it, it releases its juices. You don’t cook with it.” From a conversation with Vikram Vij about one of his dishes created for Hopscotch, Toronto “Brown the butter. Begin by simply melting it over medium heat, swirling gently until it’s a pool of evenly melted goodness. Don’t stop though! Keep on cooking and swirling gently until eventually the water within the butter heats, steams, foams and evaporates away. Once that moisture is gone the butter fat left behind…

The 1960s Vive la différence! Out with canopener casseroles, in with French cuisine, inspired by First Lady Jacqueline Kennedy’s impeccable style and fondness for all things French, along with the arrival of celebrity chef Julia Child. Similar to the French filet de boeuf en croute, Beef Wellington, an extravagant dish of beef smothered in foie gras or duxelles and baked in puff pastry, was standard upscale fare. Drinks were Mad Men cocktail bashes featuring Alexanders, Old Fashioneds and Stingers. And last but not least: Tim Horton doughnuts hit the scene. Need we say more? DISH OF THE DECADE Coq au Vin, the classic Burgundian dish of chicken braised in red wine, was one of the defining dinner party foods of the era and is still popular (as any one who…

I THINK LIGHTING is one of the most undervalued elements in a home,” said interior designer and TV personality Sarah Richardson when we met in a kitchen she designed at Toronto’s Monogram appliance showroom. “I tend to cook more by atmospheric lighting and less by the overall ambient lighting,” she says. “I couldn’t have a kitchen that didn’t have beautiful pendant lights.” For countertop tasks, the designer favours LED strip lighting mounted under cabinets. They’re sold in myriad options – hardwire to wireless – so an easy upgrade. There are no less than five light sources in the showroom kitchen, I note. “We have different needs at different times of the day,” she says. “Scrubbing my kitchen at night – that’s different than having a glass of wine and…

1 In The Beauty Chef: Delicious Food for Radiant Skin, Gut Health and Wellbeing (Raincoast), bestselling author Carla Oates promotes good gut health for “a clearer, more radiant complexion and general wellbeing.” In addition to fermented foods, pre-and probiotics, Oates includes beauty nutrients in the book’s 150-plus recipes. They include pantothenic acid (vitamin B5) – protects against wrinkles; vitamin K2 – helps prevent premature aging; and silica, essential in forming skin-firming collagen. For a recipe featuring asparagus, a source of the mineral silica, turn the page. 2 From fine lines and cellulite to thinning hair, Eat for Beauty (DK) has food fixers for the face, body, hair, hands, feet and even oral health. Meal plans include the best foods to banish baggy eyes, as an example, for which celery is suggested:…

1 MAXIMIZE YOUR MICROBIOME The dynamic enzymes and bacterial proteins contained within the gastrointestinal tract, collectively known as the microbiome, control a vast array of body functions – including weight. Leaner people have more diverse gut bacteria. Google a microbiomeenhancing diet. In brief, antibiotic-saturated, factory-farmed meat (and egg and dairy products) is a perfect storm for bad gut bacteria. Buy local organic animal products only. Avoid processed foods, full of preservatives and nitrates. Now that farmers markets are common, Whole Foods has slashed its prices by a third and chain supermarkets carry organic brands, it’s easier and cost-effective to make the right choices. Do some online brand research: Ontario-based Organic Meadow, widely available and antibiotic-free, is an excellent choice for eggs, yogurt and butter. Switch from yogurt to kefir, which…

Ingredients 1 ½ cups water 1 tbsp white sugar 1 tsp salt 3 cups white flour 1 tsp yeast Want to eat the best bread and get back at those greedy price fixing bread cartels? Make your own. No, wait; don’t run away, it’s easy, I’ll walk you through it. First, get a bread maker. Second, don’t bake the bread in it! Add ingredients in order listed and then push start on the regular/normal/whatever cycle. Do not use the dough cycle (at least for this recipe). Set the timer on your phone for two hours and forty minutes. When the phone rings, unplug the bread maker and turn the oven on to 400 F. When the oven is hot, let the dough ooze out of the pan onto a…

tHE MOST CANADIAN MOMENT of my life came on the eve of the summer solstice, also nearly the eve of Canada’s 150th birthday. Though the world typecasts our citizens as hardy northerners, on the cusp of summer, my Facebook feed was full of friends marking the start of the season in shorts and T-shirts. I, meanwhile, was fulfilling every Canadian stereotype, standing in the middle of a snow flurry on the bank of the Sylvia Grinnell River, just outside of Iqaluit, swathed in layer on top of layer: a heavy cashmere turtleneck sweater over insulating merino wool, a Canada Goose jacket and toga dress fashioned out of a Bay blanket yet on top of those. On my head, I wore a knit toque, my red Olympic mittened-hands wrapped around…

IT WAS A TINY, PERFECT MOMENT in time and place. Late spring twilight, a shady bistro in a back street of Montparnasse. He was young, robust and handsome; she was shy and gorgeous, with eyes you could bellyflop in and the awkward grace of a gambolling filly. The Beaujolais was emboldening, the gypsy violinist was a healthy three tables away. The waiter was wise enough to leave the couple in peace. The young man touched the back of her hand and murmured, “You are beautiful. Like a May fly.” Well, sure – he was Ernest Hemingway. He could carry off a line like that. If I ever tried it, I’d be met with a gasp and a hiss: “Look like an insect, do I? You creep!” I’d be wearing…

Big Night Two Italian brothers – and restaurant owners – prepare the most important feast of their lives in this award-winning 1950s-set dramedy. Jiro Dreams of Sushi A heartwarming documentary about 85-year-old sushi master Jiro Ono, his family and his modest Michelin-starred restaurant tucked away inside the Tokyo subway. Super Size Me The only film listed that may have you rethinking dinner, Morgan Spurlock’s acclaimed doc probes the fast food industry while he eats only McDonald’s for a month. Babette’s Feast In Denmark’s first Oscar winner (Best Foreign Language Film), Babette, a housekeeper to a rural French religious order, cooks the congregation a near-divine banquet. The Trip This British TV series turned feature film about a British food tour cooked up rave reviews and two delicious sequels, The Trip to…

BY THE TIME I was a teenager,” writes the Canadian cookbook author Laura Calder in her new book, The Inviting Life: An Inspirational Guide to Homemaking, Hosting and Opening the Door to Happiness, “I’d grown into a proper little tyrant when it came to table settings and etiquette (I’d discovered Emily Post and Amy Vanderbilt, to the despair of my two brothers).” But it was that etiquette and the family dynamic that informed the Food Network Canada host’s culinary-driven career and her love of hosting at home. “I was aware even then that there was power in feeding people, that on the occasions I took over from my mother to cook for fun, I was somehow helping to keep our household together and make everyone happy. That gave me…

Indoor Edible Garden by Zia Allaway If your outdoor space is limited, this one’s for you. The book’s tagline – creative ways to grow herbs, fruit, and vegetables in your home – just about says it all, and Allaway, a horticulturalist, also suggests edible flowers due to their low maintenance (read less watering and feeding). “Guaranteed to reduce stress, calm your nerves, and rest your eyes from an everpresent screen,” she writes, “growing your own food is one of the best therapies for a modern lifestyle.” Amen to that.…

ALKALINE Clean-eating advocates link inflammation in the body – caused by refined sugars, processed foods and meats – to premature aging and chronic illness, arthritis, heart disease, Alzheimer’s, Parkinson’s, even cancer. An alkaline diet includes organic whole foods. BPA An industrial chemical (Bisphenol A) used to make plastics and resins that line cans to prevent a metallic taste from seeping into food and drink. Research has linked BPA exposure to increased risk for high blood pressure, diabetes, asthma, ADHD, cancers, infertility and obesity. Purchase soup in glass or cardboard packaging. BULLETPROOF MCT-infused coffee, a huge trend, stabilizes blood sugar, boosts energy and mental clarity and staves off cravings. Blended in your morning java, it comes out frothy as a latte. Perfect for breakfast skippers. CAGE-FREE & FREE RANGE Cagefree…

YOU THOUGHT YOU HAD IT all figured out. You’ve baked more cookies and roasted more chickens over the years than you can count – so what else could you possibly learn when it comes to easy meal prep? A lot, as it turns out. These simple food hacks are game changers. 1 This hack is B-A-N-A-N-A-S! Tired of watching your bananas turn brown simultaneously? Keep this yellow fruit fresh longer by separating the bunch and placing plastic wrap around each stem. The wrap locks in the ethylene gases emitted from the stem that lead to rapid ripening. 2 No-tears onion chopping Chopping onions can be a much less “emotional” experience if you stick the offending vegetable in the freezer for 15 minutes before slicing it up. Don’t have time…