Stuff about food and food-related stuff
My favourite destination for a cup of high-end joe is endeavoring to take their coffee game to the next level. Museo has added roasting to their repertoire and should be roasting their own beans by the fall. Owner/barista Jimmy Oneschuk is hammering out the details for their roasting operation and will continue to serve coffee (with care) at the Mendel Art Gallery.
Hostess, the innovators of synthetic bread science who brought the world Wonder Bread and Twinkies, is preparing to file for bankruptcy protection in the United States. Interesting.
The third installment in the “Made by Hand” series featuring knife maker Joel Bukiewicz of Cut Brooklyn. I recommend watching this sucker in HD full screen mode.
My place of work is nestled along the river and landscaped with a wide variety of native trees. I often see people collecting grape leaves and berries and was inspired to make use of the scads of rosehips just outside my window.
My little garden experiment yielded mixed results. Although the fava beans were lost to aphids (and neglect), I produced beautiful two wonderful varieties of carrots: Dragon Purple and Belgian White. My Bull’s Blood beets are equally lovely and will be a nice addition to our Thanksgiving dinner.
Wednesday, September the 14th we are asking for your participation in our(becoming) legendary Japadog Charity Night. Megan and I have been so busy launching our new restaurant, and we have been looking forward to a charity party to support Oxfam and their work with the east African food crisis. Contribute by purchasing a Japadog and a delicious Moosehead brew, 100% of your money will be donated to Oxfam. See you then!-Todd
Things are coming together in Todd and Megan’s new venture, Duck Duck Goose. Follow their construction blog for the latest news, possible menu items and pics of the new place in progress!
Dan Walker hosted a small cocktail tasting party at Weczeria’s new location on Broadway Avenue. The capable, good natured (and patient) bartenders poured cocktails as we toasted the promising new space. I had best intentions of making notes about the cocktail list but suffice to say after enjoying the refreshing Outlook, feeling the Love, tasting Success, a surprising Singapore Sling and an Old Fashioned, my memory started to get a bit fuzzy. The 48 seat restaurant is excrutiatingly close to opening and I’m eager to post up at the bar for a meal. I’m excited to see what they will produce from the improved kitchen facilities and taste my homie Kyle’s cooking!
Pretty
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