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December 07, 2022

The Worlds Most Poisonous Food in the World!

December 07, 2022/ Catherine Mcmullan

When we were incredibly young, my siblings and I used to do one thing. We had a tree in our garden that grew these "Snake berries." Picking those berries, we would hurl them at one another. We have used those berries against each other in the past to lure each other away from us and the people we were with at the time. What is the most poisonous food in the world, and why? I asked myself after remembering the time when my siblings and I threw poisonous berries at one another.

I never had to worry about anything in my food growing up because I did not have allergies, but if you have, you undoubtedly already know how scary it is to worry about cross-contamination or if your food wasn't handled properly, which gets me to the top 5 list of the most dangerous foods.

Fugu

A puffer fish called fugu is eaten as a delicacy in Japan after some extremely dangerous sections have been cut away.

Even though there are numerous competing stories regarding its precise origin, fugu has a long history in Japan. Consumption started to spread more broadly around 130 years ago. A legislation banning the consumption of fugu was enacted in the 16th century reacting to a spate of fatalities caused by the fish's toxicity. The prohibition rule was overturned after the time's prime minister, Ito Hirobumi, lauded fugu's flavour. Since then, other initiatives have been taken to guarantee the security of fugu consumption.

Ackee fruit

Ackee, the native fruit of Jamaica, is a delicious but dangerous treat. To be consumed, ackee must be completely ripe and let to naturally open on the tree because unripe ackee contains the toxin hypoglycin.

Ackee originated in Ghana, and historians say that it most likely arrived on a slave voyage in the middle of the eighteenth century. The name ackee is akin to the word's original name in the Twi language of Ghana: ankye. When mature, the cream-colored revelation has 3 or 4 pieces. This is the bit you can eat but it only tastes good when it's ripe; if you eat it before it's ready, it's poisonous.

Sannakji

A raw Korean delicacy called hoe that is served right away and includes a young, live octopus that has been chopped up into little pieces.

According to documents, Sannakji has been drunk in Korea since the Three Kingdoms era, possibly as early as 57 BC. Because of their diminutive size, the common Korean octopus, known as nakji, sometimes known as "baby octopus," is used to make it. Additionally, because Sannakji is raw, there is a small but real chance that eating it will make you sick. It is obviously illegal in many nations, including the UK, due to the possibility of choking and food poisoning.

Hákarl

Hákarl is an Icelandic national dish made from a Greenland shark — or other sleeper shark — that has been cured using a specific fermentation technique, and hung to dry for four to five months. Hákarl is an acquired taste due to its strong ammonia-rich smell and fishy flavour.

Hákarl's history is fairly hazy, despite the fact that it is commonly connected with the Viking age. Sharks were once thought to be foes or, at most, a source of fat for use as a lubricant. Indeed, the meat of the Greenland shark is deadly and can cause intoxication for several days after consumption.

Cassava

Although cassava, a tropical root crop related to taro and yam, is frequently used to make cakes, chips, juice, and pudding (or "tapioca"), its leaves and roots can produce lethal cyanide. Cassava must be properly prepared before canning, eating, or serving in order to avoid poisoning.

The Portuguese introduced cassava, a root vegetable originally from tropical America to Africa, in the Congo basin in about 1558. if they are not adequately detoxified by soaking, drying, and scraping before eating you could be poisoned.

And those are the top five toxic foods on the planet, some of which are still consumed today despite being illegal in some countries. They all have their own culture and distinctive flavours, which is why people eat these dishes despite the risk of being poisoned. I personally would love to try some of these recipes. I believe people crave the adrenaline that risky foods (if prepared well) can give them.

Sources

7, D. (2019, December 7). 8 of the world's most dangerous foods. Canadian Institute of Food Safety. Retrieved December 7, 2022, from https://www.foodsafety.ca/blog/8-worlds-most-dangerous-foods

Japan, S. (2020, June 5). The history behind fugu cuisine and different delicious ways to eat fugu. SAVOR JAPAN. Retrieved December 7, 2022, from https://savorjapan.com/contents/discover-oishii-japan/the-history-behind-fugu-cuisine-and-different-delicious-ways-to-eat-fugu/

Rondel Village. (2019, April 5). Rondel village's Ackee and Saltfish Recipe & History of our national dish. Rondel Village. Retrieved December 7, 2022, from https://rondelvillage.com/ackee-saltfish-recipe-history/#:~:text=Ackee%20came%20from%20Ghana%2C%20most,that%20resemble%20large%20red%20peppers.

Skladany, J. (2017, June 22). Sannakji is a live octopus dish that may shock the most adventurous eaters. Food & Wine. Retrieved December 7, 2022, from https://www.foodandwine.com/news/sannakji-live-octopus-dish

Writer, A. R. (2020, April 11). Banned - sannakji: The asphyxiation octopus. Medium. Retrieved December 7, 2022, from https://arenaissancewriter.medium.com/banned-sannakji-the-asphyxiation-octopus-750fb1b0ad8a#:~:text=Put%20simply%2C%20Sannakji%20is%20live,because%20of%20their%20small%20size.

Cat .M — I've grown so accustomed to my nickname that if you addressed me by my full name, I wouldn't respond. But just for the record, my full name is Catherine. M I'll mostly talk about the world's problems, but I'll only do the bare minimum to fix them. Maybe it's a lack of motivation, but when all you hear is how bad the world is, you grow up not caring. I hope you find a little bit of positivity in my posts!

December 06, 2022

La Vita es Dolce, Indeed - A Restaurant Review

December 06, 2022/ Amanda Monterroso

Ottawa’s Little Italy is never disappointing. With so many great restaurants, you can’t go wrong by strolling through the neighbourhood and choosing one at random. But if you really want that wow factor, I have a place for you.

La Dolce Vita is an Italian restaurant on Preston with all your favourite classic dishes: pasta, pizza, and calzones. But this is definitely the place for you if you have a gluten allergy or Celiac disease. As a certified gluten-free restaurant, La Dolce Vita offers nearly all the classics we usually miss out on.

It’s a cozy little restaurant romantically lit by real candles. Italian music plays throughout dinner, making the ambiance all the more enchanting. Each table has thick, white linens and intricately folded cloth napkins. The enchanting decor and anticipation of aromatic food make it easy for the rest of the world to make like cheese and melt away.

I came with a big appetite and wasn’t disappointed. The waiter kindly greeted us and asked if we would require a gluten-free menu. It was separate from the main menu, but still had plenty of options. I was most excited about the variety of gluten-free appetizers—garlic bread, bruschetta, and even calamari. I was in heaven.

We ordered our drinks. Though I’m usually a white wine kind of girl, I felt that the occasion called for a nice red. I decided on the Chianti from Chianti (and absolutely butchered the pronunciation). It was deep and delicious; I highly recommend it if you’re as clueless about red wines as I am.

I’m no fine dining expert, but something about the glass of red in my hands, the classy instrumental music, and the divine smell that wafted from the kitchen made the restaurant immediately impressive. By that point, I was ravenous.

The allure of authentic Italian pasta that I could actually have drew me in. I ordered the Manicotti, which they describe as “fresh oven-baked noodles stuffed with ricotta, feta, tomato sauce, and mozzarella.” It was also served with a garden salad and garlic bread, which I knew would fill me up. When the plate arrived, I practically had to stop myself from drooling. It was drenched in cheese and sauce, just the way I like it.

My first bite was stupendous. The cheese and sauce were rich in flavour, and each bite was *chef’s kiss*. Switching between the pasta, the salad, and the garlic bread was truly a delight. I loved all the different flavours, and by the end of it, I was the most full I’d ever been. We didn’t even have room for dolci. But rest assured, there are many options for those of us who are gluten-free. When I inevitably go back to La Dolce Vita, I’ll be sure to leave enough room to try one out.

Usually, at restaurants, a good meal and nice servers are enough for me to give it at least four stars. But when the head chef came out to talk to my partner and me as we finished our drinks, I was pleasantly surprised. He commented on how happy he was to have people dining in at the restaurant again, and reminisced about how the restaurants had closed due to lockdowns right when they got their gluten-free certification.

We told him how much we had enjoyed our visit and assured him we would come again. That one small interaction was enough for me to fully appreciate this little Ottawa establishment. Delicious food is one thing, but the personal connection made La Dolce Vita all the more memorable.

Amanda Monterroso ⁠— is a 2nd-year Professional Writing Student who will try (mostly) any food at least once, has a bookshelf full of unread books, loves writing poetry, and hates writing bios. Follow her on Instagram: @quietsonginthenight

December 05, 2022

India’s Food Lore and Love

December 05, 2022/ Naomi Johnson

a roommate, a movie, and an amazing aroma

India is a country bursting with flavours and food lore, and nowhere is this more evidenced than in their daily meal-making rituals. No mere meal-prep time – throw it together quickly so you can move on to other more important things – the process is the important thing. Food preparation is a sacred craft providing ample opportunity to connect with art and with love.

While the ingredients may not vary much – rice or roti (their bread), veggies and meat (if not vegetarian), oil and spices – the variations are endless. And the rules of engagement? Always the same: this is love and this is art.

The Hundred-Foot Journey - movie trailer

I can attest to this firsthand having lived with east-Indian roomies for three years now. Take Harish, for example. He’s learning to prepare some of his homeland’s dishes while distanced from family and the food stalls of his country. Recently, he mastered the curry sauce. You’ll get a notion of the art involved in a minute. But hey, why not witness this in a movie with a great story?

In The Hundred-Foot Journey viewers meet a close, financially strapped east-Indian family who have relocated to France. They’ll open their restaurant in a dilapidated run-down building right across from a Michelin-starred, world-class restaurant. Love – and war – results.

No food wars at Harish’s end though. Here’s how he built his curry base. He started by gathering all the ingredients needed for preparing the three-step sauce:

1. oil, cinnamon stick, green cardamom pods, cloves, bay leaves, cumin seeds, white onions, fresh garlic and ginger, salt, loads of fresh tomatoes 2. cashews, white melon seeds, hot water 3. more oil, turmeric, red chili, coriander, cumin and garam masala powders

Step 1 Curry Sauce Base

These ingredients make the “onion-tomato” base. He prepared that this way:

heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom pods, 1 tsp cloves, 2 bay leaves and 1 tsp cumin seeds
sauté on medium-low heat until it turns aromatic
add 500 grams sliced onion, 30 grams garlic, 30 grams ginger, 1 tsp salt and sauté well
add 1 kg of slice tomatoes, cover, and cook for 15 minutes or until soft and mushy
cool, then transfer to a blender and blend to a smooth paste

He put this aside and then moved on.

Step 2

combine ¼ cup cashew nuts, ¼ cup melon seeds, and ½ cup hot water, placing together in a bowl
soak for 15 minutes

He then blended these into a smooth white paste and set this aside, too. Now, for his final steps.

Step 3

heat ¼ cup oil and added 1 tsp turmeric, 3 tbsp red chili powder, 3 tbsp coriander powder, 1 tsp cumin powder, and 1 tsp garam masala
sauté on medium-high heat until the spices turn aromatic

These heated spices gave off a wonderful aroma. I can attest to the wonderful smells that often fill our house! Now that all the steps of his curry base were completed, it was time to combine the mixtures together.

Combining Steps 1-3

add the “onion tomato,” sauce to the frying pan spice mixture and stir
cover and cook on medium-high heat for 20 minutes, until you can see the oil separating at the edges of the sauce while stirring occasionally to prevent burning
stir in the white cashew-melon paste and cook well until the mixture, once again, shows the oil beginning to separate from the sauce at the pan’s edges

Harish’s curry base didn’t last long! Enjoyed daily with rice, and various entrée variations made (see below), delectable aromas filled our home or his work’s kitchen every day. His coworkers were jealous of the wonderful smells that lingered after his lunch breaks.

Throughout this detailed process, you’ve perhaps gained a feel for all the love invested in east-Indian food preparation. But go watch that movie – if I haven’t convinced you, it will!

L to R Variations: 1. Mixed Veg 2. peas and paneer 3. cashew and peppers — L to R Variations from sauce base: mixed veg, peas & paneer, peppers & cashews

Naomi J loves it when food, family, and friends come together. And all the moreso when faith is added into the mix. Faith in the Big Guy upstairs who designed and planned all those great things in the first place. Gotta’ love him! (And she does).

November 30, 2022

The Mighty Pizza and the Curse of the Wrong Toppings

November 30, 2022/ Zackary Brunet

Who likes pizza?

Personally, I don`t know a single person who doesn’t like pizza. Add to the fact that I could eat pizza for a couple days in a row, and now you know how I feel about them. But, oh mighty Pizza Gods, what should be found on a pizza?

Pizza toppings are sacred; pepperoni, cheese, pizza sauce, and more cheese. These are normal pizza toppings. A bit bland so let`s keep going!

Bacon, cheese, peppers, and onions are some more great pizza toppings. If you want to stretch the limits, then head towards the meat section by adding chicken, pork, or ham… but add mushrooms and green olives — you`re pushing it — and you have obviously hit as far as pizza toppings should go.

Yet, there are a few psychopaths who defy the mighty Pizza Gods and directly attack them with these sickening toppings. Wondering what these toppings may be? I’m warning you this one time only; proceed at your own risk.

Still here? Good, now we can fully assault these Pizza Desecrators and reveal the most disgusting, revolting, insulting, and put simply, worst pizza toppings to have ever existed.

Let’s start with an easy one for those of you with a weak stomach: pineapple. I mean, who puts pineapple on pizza?! It’s a fruit! Not a pizza topping! The acidic properties of the pineapple itself should be able to dissuade you from putting it on pizza. Don`t you want to taste the pizza?

With pineapple out of the way, have you ever thought or planned to put shrimps or anchovies on your pizza? Don`t. The pizza isn`t found in the aquarium, neither is it meant for an aquarium date or party. Come on, people. Seafood on pizza is like eating a hamburger, but instead of having the patty, you`d find water floating there waiting to be eaten. It just doesn`t work. And the seafood on the pizza — it just doesn`t look or taste good. Just makes me want to throw the pizza out.

Alright, before we continue, I do feel responsible and required to warn you one last time. I know, I said I wouldn`t warn you again, but these last two might have you running for the closest garbage can.

We talked about seafood and pineapple on pizza. But, do you know what would be worse? Canned. Tuna. Fish. You want seafood at it’s worst, (I don`t even know if that can still be called seafood at this point), but canned tuna fish is your answer. This monstrosity smells horrible and if you ask me, and many others, it tastes just as bad, if not worse. Now slap that onto a pizza and you’ve got a recipe meant for the garbage can to devour. Nobody wants canned foods on their pizza, much less canned tuna fish, so keep that crap at the back of your cupboard, ya’ lunatic!

Yet, there’s one last item that even a lunatic wouldn`t dare put on their pizza. A single piece of food that only a psychopathic sociopath would utilize as a pizza topping. This item, is none other than — an egg. Cue the thunder and lightning. I mean what kind of person desecrates a pizza by letting an egg, scrambled or over-easy, doesn`t matter, slide onto their pizza and pose a pizza topping!? Who could even think of doing that?! I hope that nobody reading this ever has to witness this atrocity in person, or ever does this to the sacred pizza.

Now, if you ask me, if I ever saw someone putting any of these toppings on a pizza, you`d see me running in the opposite direction. But, in the world that we live in, I know that some people prefer to have these toppings on their pizza, and I respect that. Just make sure that you have the good ones on there too. Otherwise, I’ll make sure to stay far away when you eat your pizza.

Zackary Brunet is a year 2 Professional Writing student who adores reading and writing. An aspiring novelist, Zack can be found hiding in his room, headphones on with music blaring, his fingers typing away on his computer`s keyboard. If you can`t find him there, look for his gaming set-up, or look for his secret stash of food, and you`ll be sure to find him.

November 15, 2022

Delicious Foods & Dark Moods

November 15, 2022/ Naomi Johnson

a fabulous tabouli, home-cooking to combat depression, and more surprises

Maybe you’ve tried the famed mid-east’s tabouli from either your supermarket or your fave fast-food eastern take-out. In both cases, you’ve been cheated. Your taste buds deserve to experience the real thing prepared right. That includes knowing its secret ingredients and leaving out any detracting additions.

So, here’s a tabouli recipe to die for—but don’t, please! After you’ve tasted this one, you’ll definitely want to keep living and eating great made-at-home foods that hold no comparison to super-market or food chain variations. I promise.

And seriously, if dying is something you long for, (hey, depression: we’ve all been there at one time or another) I realize eating great food won’t fix that. But sometimes placing our minds on something creative brings its own rewards and helps centre us. And who knows, when you find that one creative hobby that works for you? It can do wonders in keeping you ahead of those black clouds—beyond their reach. Eventually, you’ll outrun them and crush them. I promise that, too. You will.

Try this recipe if you’re a salad lover, or even if salads are just “meh” for you. This one won’t be. After you’ve read it through we’ll catch up at the end with some final thoughts on creativity, cooking, and those dogged, dark thoughts.

follow these steps for the basic salad preparation

now for the incredible dressing that makes the salad come alive

Now you’re ready to bring out the prepared salad from the fridge. Remove as much as needed for your meal and any others joining in. Stir in enough dressing to make the mixture juicy. Eat with very fresh pita bread. In fact, this salad does great wrapped in a single-side of thin pita.

Made right, this salad is very addictive. Don’t leave out the mint or the cinnamon! They provide the magic flavour touches. Don’t add any extra ingredients (nuts, feta, olives, pomegranate seeds etc). Let your tastebuds get used to this real treasure before you branch out and add other things to it. Then, at least you know what you’re comparing it to. Do make often! Do find the freshest and best quality ingredients you possibly can. Your taste buds will thank you.

So, did great “at home” cooking dissolve or deal with my depression when it visited my life? Honestly, that wasn’t the creative hobby that kept my head above water at that time. My faith did that. That and availing myself of some great church contacts. Who’d have thought, eh? But another family member found music pursuits gave meaning and colour to her life when she badly needed those. And later on, fabulous home-cooking did become her delight and also something of her ongoing therapeutic practice, too. She often shares her home-cooked meals with others now, multiplying the satisfaction and love instead of keeping it all to herself. That’s another benefit of learning to prepare even a few tasty items from scratch: you can bless others.

You may not be up to hosting others at this time if you’re suffering from dark days, but one day you will. And others will delight in your culinary accomplishments and benefit from your patient work at creating tasty outcomes.

That reminds me: I once shared a fabulous, love-designed meal with someone who actually broke down and cried – a full-grown adult, crying – because of the out-of-the-way kindness his host showered on him. She had designed a well-thought-out meal, beautifully cooked and prepared it, and then all fancy-like presented it. It was like eating in a five-star restaurant without getting a big bill at the end. And it was just what this guest needed at a time when others didn’t realize the tough times he was facing. Long, hard, dark-mood times.

So, never underestimate the power of a great meal, kindly shared. And a small word of advice if I may? If you haven’t tried church as depression therapy, give it a try. You might be surprised at what you discover. The above host and her overwhelmed guest? That happened because of a church connection.

November 14, 2022

Picky Eating in Children

November 14, 2022/ Catherine Mcmullan

Do you remember as a child sitting at the dinner table with your family and feeling disappointed as soon as the plate was placed in front of you? Our parents worked hard to feed us (I hope), working, making sure we ate at all. But growing up as a fussy eater and regularly being served the things I couldn't bear was the thing that most baffled me. Kraft dinner was one of those dishes for me.

My parents did all they could because I was one of the unfortunate children in a low-income household. Seeing food go to waste was an awful outcome, but your parents made it the food knowing you didn't enjoy it.

It was a recurring theme. To the point where I didn't eat anything that night. I couldn't bear the stench, the noise of that squishy gross sound the noodles made with just a little movement, and the taste made me want to vomit. However, they continued to cook it. And it would be discarded the following day. Fortunately, my parents eventually stopped buying KD. There was no reason to when all the kids who liked it had moved out and the one kid who disliked it was too little to move out.

But that didn't stop my parents from cooking dishes they enjoyed but I didn’t like. I was a picky eater, and I couldn't eat things I despised. It wasn't the serotonin surge; it made me physically nauseous to eat anything my taste buds didn't approve of.

Now that I'm older, I wonder what the point is of forcing your child to eat foods they don't like. Obviously, there are some things you need in your body to keep healthy, but boiling broccoli the same way every day won't change how it tastes to someone.

Try a different recipe—and no, vegetables do not belong in brownies or smoothies—stop hiding veggies from your kid (This may erode your child’s trust). Experiment with other recipes for the item they dislike. It could be the way you cook it rather than the food itself.

However, if your child is anything like me, any variant of Kraft dinner makes me want to cry. Talk to your kids about the foods they enjoy eating—of course, they can't have ice cream every day. However, communicating and preparing food that everyone appreciates reduces the likelihood of waste.

When children grow up, they will not buy broccoli and boil it as you did. They will purchase foods they enjoy eating and explore new meals they have not tried before. So, why are you teaching your child to force themselves to eat foods they dislike?

Why not teach them diverse ways to cook things, and explore other options? It is selfish to prepare dishes that we enjoy but that others dislike. We would never do that to a guest, so why would we do it to your own family?

Here is a recipe I loved as a kid even though I had a small palette. Remember, if you do not like anything in the ingredients list, swap it out for something you do. Nothing must be exact.

Spinach Strawberry Walnut Salad

Ingredients

Baby spinach
Strawberries
Walnuts (or any type of nut)
Strawberry salad dressing

No need to worry about measurements, add portions you feel are right.

Directions

Add spinach to a large salad bowl and drizzle with the amount of salad dressing you desire.
Gently toss to coat.
Sprinkle dressed spinach evenly with strawberries, and walnuts.

November 11, 2022

In Defence of Food Service Jobs

November 11, 2022/ Amanda Monterroso

Retail and the food service industry are two necessary evils in this world. The work is tasking and sometimes downright miserable. I say this from experience. But it’s an experience that teaches you invaluable life skills. During my time as a food service worker, I learned things I might’ve never otherwise.

Despite what some people say, it’s not an easy job. The smell of food permeates your skin until you don’t even notice it anymore (but trust me, other people do), you become sick of meals you never thought you would, and clopen (close-open) shifts are all too prevalent.

Not to mention the physical and emotional toll it takes. Your feet hurt after every shift, your hands peel after washing dishes all day, and the kitchen heat is borderline suffocating. On top of that, customers are very comfortable tasking you with ridiculous requests, the constant flow of customers means little downtime, and the revolving-door nature of the industry means you’ll often be short-staffed.

I’ve heard countless stories of the abuse food service workers have endured— from both customers and management. It’s an often thankless job that employs 7% of the country’s workforce.

For an industry with such a large effect on the economy, you’d think food service workers would be shown a little more gratitude. You learn that people have a tendency to demand a service from you while simultaneously degrading you for it.

But it pays the bills. And although the work was labouring, I’ve managed to have some amazing experiences in my food service jobs.

You become close with the most random assortment of people— people you would’ve never talked to otherwise; the only people in the world who understand your job. The casualness of the work environment is liberating, and if you’re cool with your manager, you can basically do whatever you want.

I’ve never had that sort of freedom in any of my office jobs, and I can honestly say I miss it sometimes.

It’s not a free-for-all, though. Having that level of freedom made me a better worker because I had to be. The environment is chaotically fast-paced, and unless you want to fall behind, you have to be an effective multitasker. You also have to learn how to organize yourself, build routines, and learn how to communicate with others.

Most of all, you learn how to be likeable. I think that’s the most important skill of all. Before this experience, I was painfully shy, didn’t know how to stand up for myself, and was really bad at approaching people. But that didn’t really get me tips, and made the job harder than it had to be.

So, I had to let go a little. I had to become a little more fearless. I had to learn when it was necessary to politely rush a customer, call a co-worker out when they did something wrong, and confront my manager when he messed my schedule up (which is inevitable).

I’ve always had a good work ethic (thanks, anxiety), but my food service job improved that immensely.

People tend to look down on food-service workers for having what’s seen as a ‘lesser’ job. While it’s true that it starts at minimum wage, is often entry-level, and doesn’t usually require complicated qualifications, the audacity to treat food service workers as though they’re lazy and not hard working is unwarranted— and wrong.

Food service workers are more valuable to society than most people realize. Who else is gonna make your burrito bowl when you’re too tired to cook after work? Who else will give up their evenings, weekends, and holidays? Who else provides the services that allow us the luxury of being a little lazy from time to time?

A food service worker. So tip what you can and say thank you.

I’m more of a hard worker because of my food service job. And more importantly? I’m a better person because of it.

November 10, 2022

The Preferred Foods of Animals

November 10, 2022/ Zackary Brunet

Preferred foods are something we can all relate to. We all eat an assortment of different foods, but the age-old question “What is your favorite food?” always comes up at some point. For us, humans that is, it`s generally easy to let others know what our favorite foods are, I mean, all we need to do is say, I like pizza the most for example. But did you know that animals have favorite foods? Better yet, is the fact that their favorite foods aren`t always what we think might think.

Preference is usually a result of the mixture of our taste buds, how accessible the food type might be, and how good it makes us feel. Sugary foods might give us a boost in the short run, but we`d usually be crashing later. Junk foods such as pizza and fast foods might be filling and taste awesome, but we might get bloated or sick of it in the long run. Now for the healthy foods, for the rare few of us that enjoy these more, they might not always taste the greatest. I know I`d prefer a chocolate bar over blueberries, but the benefit of favoring such a healthy food stands in it`s nutrition. And nutrition is how animals pick their favorite foods.

Now some of you might be thinking, how does that work? What if the healthy food tastes horrible but holds great nutritional value? How come this animals prefers that one? The answer is simple. Do you know someone who dislikes pineapple? Or do you know someone who adores pineapple? The same reasoning why one person might dislike or prefer a certain food is the same reason an animal might prefer a more nutritious food over what we might be offering them.

Animals have a nose for their food’s nutritious value; you`d kind of have to if it meant surviving in the wilds, right? But we`re also talking about animals that live as pets. The natural nose and desire for a nutritious meal is what grants them the ability to choose their preferred foods.

Alright, lets get into some examples! Think about a classic one, the monkey and the banana. Think the banana is their favourite food? Nope! In fact, monkeys would pick grapes, apples, carrots, and nuts before going for the banana. Here`s a fun fact though about bananas and monkeys; did you know that monkeys are usually given bananas to maintain high amounts of sugar? Let`s think of cats next, a kitten would usually jump at any opportunity for milk over water or any other liquid. But as it grows older, did you know that a cat wouldn`t be looking to feed on fish? In fact, meat is the primary source of food they`d be looking for.

Last but not least, dogs are a famous pet, one that people might think prefers bones and meat over other foods. While they do enjoy a solid bone to gnaw at, dogs can be considered diet conscious, preferring- and choosing foods that are high in vitamins and proteins. While they might eat anything from meat, leftovers, the veggies you didn`t want to eat, or your socks, they will always be happy to take your vitamin and protein filled food options.

Looking back, we could agree that humans and animals both have preferred foods. While we`ve gone past the need to be diet conscious thanks to our medicine and supplements. But, the instinct is still hard wired in animals across the world. So, keep an eye on that pet of yours, give it a few more veggies if it`s a dog, and more meat if it`s a cat. But remember, while we can use our words to showcase what we prefer, they can only use their actions. So, keep your eyes open, and you might just catch another surprising fact about the preferred foods of animals.

October 17, 2022

Recipe Mashups

October 17, 2022/ Naomi Johnson

Food mashups and favorite recipe hybrids have likely been around since we figured out how to put food in our mouths. And it‘s hard to resist putting our own twist on things, experimenting, or getting creative with day-old leftovers.

Fortunately, with the advent of the internet, Instagram, and more, we can hear of others’ concoctions more rapidly and see them more effortlessly than ever. And what has this led to? A lot of fun, zaniness, and heck, great food inspiration.

Meet the Taco Mashup

Take the famous Mexican taco, for instance. You start with ground meat, chopped lettuce, grated cheese, onions, and seasoning all stuffed into a crunchy taco shell—yum! But let’s mash this up and do something different with it. Here’s our version—the Fruitified Meat Taco presented with additional color and taste. You’ll need:

2 chopped white onions and oil to sauté; go ahead, chop and sauté
500 g ground meat of your choice—we suggest turkey, beef, or chicken; add to limp onions; cook until browned
Taco Seasoning Mix—1 envelope or 50 mL plus 150 mL of water; mix water and spices then add to meat and onions and cook until extra liquid evaporates
Now for the mashup
grab a crunchy green or red-skinned apple—or both; get rid of the core and chop into tablespoon-sized chunks leaving the skin on

Next, add a dash of color

120 mL of frozen sweet or baby green peas
If your nose scrunches at the sound of peas, so does ours. But sweet baby peas are mild—we promise. Run them under cold water and let them sit on the counter for a few minutes. You’ll add them only in the last minutes of cooking along with the fresh apple chunks. This way they’ll both keep their texture and their color. Let the peas and apples heat until just warmed through but not well cooked. Your mother will be so proud of you—eating your peas.

Test your mashup awareness

Now you’re ready to grab those taco shells, tortillas, or fajitas, according to your preference, and fill them up. Garnish with lettuce, tomato, grated cheese, and enjoy!

How about testing your mashup awareness while enjoying your delicious Fruitified Tacos? There’re some great zany mashups out there. You can test your FQ, foodie quotient, while you’re at it.

Win our FQ “foodie quotient” Award

If you know these answers without checking the internet you have an outstanding FQ and you’re entitled to Foragers of Cuisine’s “FQ of Distinction” award. And if no one else knows what that means it’ll be because you hold the world’s premier awarding of it. And to think it happened right here at Spine Online.

name 3 Heinz mashup sauces that begin with either the letter M or H
name 3 Pepsi mashup fruit flavors introduced in the last few years
name the famous mashup burger that originated in NYC
the inventor of the famous mashup burger is second-generation _____ what nationality?

If you can answer the last question without peeking, you’re an FQ brainchild. Want to know if you’ve won the award? Check your answers below. If you’ve got a perfect score, the award is yours. Consider it done!

October 14, 2022

Ode to the Gluten-free Diet Fad

October 14, 2022/ Amanda Monterroso

When I was younger, I had no idea what gluten was. I’m sure many people still don’t. If that’s the case, great! I’m glad there’s no reason for you to know about it. But if you’re like me, you either have celiac disease, a gluten sensitivity, or know someone who does.

In recent years, diets like veganism, keto, and gluten-free have become trendy among people looking to boost their health. And I have to admit, I cringed at those hopping on the bandwagon.

But then I was diagnosed with celiac disease.

A basket of bread and wheat beside salt and pepper shakers

It was hard to adjust. I was never someone who watched what I ate. I liked eating whatever I wanted. I liked not eating what I didn’t want simply because I didn’t like it— not because I couldn’t have it.

Before I go on, I should tell you what gluten is. It’s a protein found in foods that consist of wheat, rye, barley, and most oats. When I explain it to people, I just tell them I can’t have ‘bready’ things. I can’t have gluten because it makes my body literally attack itself. If I do, my small intestine can’t digest the vitamins and nutrients I need to, you know, survive.

So it’s safe to say my world was rocked when my food options became so limited.

As someone with zero sense of discipline, I allow myself to ‘cheat’ now and then. But this doesn’t come without consequences. Short term, my stomach gets super bloated and cramped. Long term, I’m looking at a “2x greater risk of developing coronary artery disease, and a 4x greater risk of developing small bowel cancers,” according to the Celiac Disease Foundation.

You’d think I’d take it more seriously. I don’t say this to discredit the severity of celiac but to prove how hard it is to live with a dietary restriction.

A group of people in motion around a dinner table.

As a Latino, food is a massive part of my culture and identity. Trying to explain this change to my family was hard. Did you know there isn’t even a Spanish word for ‘gluten’?

Transforming your lifestyle doesn’t come without struggle.

And I struggled.

If it weren’t for the rise of fad diets, I don’t think I would have as many options as I do today.

I’ll qualify here— there’s definitely an element to these diets that can be unhealthy, especially the ones based on losing weight fast. Diets like this are a scam and utterly detrimental to our well-being. There’s no diet out there that’s going to cure cancer, I’m sorry. Please seek professional help.

But when eating gluten-free suddenly became all the rage, I witnessed an increase in things I could buy at grocery stores and, to my immense relief, restaurants.

I know it’s mostly a trend based on nothing other than marketing ploys and a lack of scientific basis. I know people who hail their gluten-free diets as the pinnacle of health are mistaken. And I know that eventually, the fad will phase out, and people will go back to their normal, non-restrictive diets.

But damn it, don’t I deserve to have my bread basket at the restaurant too?

Gluten-free foods have gone from an obscure diet to a lifestyle trend. According to the CCA, “The Canadian gluten-free food market is the fastest growing food intolerance category estimated to be $811.5 million and forecasted to grow 10%.”

This trend has been a lifesaver for me. With more demand comes more supply. Now, I get to enjoy foods that most other people get without question. Cereal, pizza, pancakes. I have options that I wouldn’t have had ten years ago.

So I say keep the trend going. While gluten-free diets don’t make you biologically superior, you can still indulge in gluten-friendly foods every now and then. Many foods naturally don’t have gluten anyway.

Do as restaurant servers do when I ask for a gluten-free substitute and embrace the “allergy or preference” mentality.

The worst that can happen is that we raise more awareness and maybe, hopefully, more research for celiac and gluten allergies.

The best that can happen is that people who struggle with these dietary restrictions get to enjoy more of the foods we miss out on.

October 13, 2022

Foraging in the Wild

October 13, 2022/ Zackary Brunet

Foraging is the act of looking for wild, edible, and safe foods to gather, eat, or farm. This was usually done as a way of survival, as the way to gather food in ancient times consisted of hunting, fishing, farming, and, last but not least, foraging.

Although there are many reasons why people turn to foraging in this day and age, for some, it`s the basic act of survival. For a few more, it`s a hobby. And for the rest who look to foraging, it`s a way of eating healthier.

So, what does a forager look for?

Foragers look for mushrooms, a common fungus that finds itself in their crosshair. While some mushrooms are nutritious and safe to consume, others aren`t as safe and, they can even be poisonous. Therefore, to forage them, one must have an in-depth knowledge of mushrooms, both edible and poisonous

Greens; consisting of lettuce, beats, broccoli, cauliflower, celery, spinach, cabbage, and asparagus, are some of the foods considered when thinking of what a “green” is. These are completely edible, and while they can be found in the wild, some people have them growing in their gardens, while others have greens, unknowingly growing in their backyards. Unlike previous options for foods that can be foraged, greens have a great range of nutrients and vitamins that are, in essence, very healthy for our growth and well-being.

Berries and fruits are another source of food that finds itself in the forager’s path. As something many of us buy in store, it`s a food type that we know about, that we may even desire. While most of these berries and fruits are highly nutritious, have anti-inflammatory aspects, and are antioxidants, some berries and fruits could be dangerous for us. A great example of these dangerous look-alikes would be the edible elderberries, the mildly-toxic pokeberries, and the highly-toxic water hemlock berries.

Although there are other foods that can be foraged such as nuts, seeds, and roots, did you know that shellfish are also considered a foraged food source? Clams and mussels can be found near lakes and rivers. Although these are more reclusive and rarer to find, being at the right place, and at the right time, might yield you a great shellfish meal for the night.

There`s one last crucial point to make when thinking about foraging: the rules, both spoken and unspoken. These range from foraging safety to the common etiquette and behavior one should have when foraging.

Starting with the safety rules of foraging, if you don`t know what it is, don`t touch, taste, or take it. This is due to the reality that there are poisonous lookalikes in the wild, and while some will simply make someone sick, another could be the reason they die. Therefore, before venturing out into the wild to start your foraging journey, you should learn what foods are edible, the safety and precautions to take when entering the world of foraging, as well as learning the etiquette that should be used throughout your journey.

While out foraging, it`s important to be safe, but it`s just as important to be respectful. Littering and hoarding all that you find is a fireproof way of displaying disrespect. While we have other sources of food, others, such as animals for one, do not. It`s important to remember to only take what is needed, to leave some for other foragers, and the animals that live in the region. It`s important to safely prepare and use the foods that were foraged, and it`s important to share your knowledge with old and new members of the foraging world.

The foraging world is one filled with healthy foods, fresh air, enjoyment, exercise, respect, poisonous lookalikes, rural dangers, and wild dangers. But most importantly, it`s a way of life for some. After all of that, if you think you`ve got what it takes; what are you waiting for? Jump into the wild and prepare yourself for the beginning of a great foraging journey.

October 12, 2022

Diet Culture

October 12, 2022/ Catherine Mcmullan

(Trigger Warnings): Eating disorders, unhealthy eating habits, depression, weight gain

Growing up bigger than most people around you teaches you a few lessons. When you are among other people, you learn not to eat too rapidly. When you go out with family or friends, you learn to eat less than others to avoid hearing the same phrase, "You ate too much."

You will always feel as though you are taking up space, and you will be the number one victim of diet culture from an early age.

Every day, you encounter diet culture. Most of the time, it is done on purpose. As you go through social media, you will find models endorsing waist trainers or "magic" mixes that lead you to lose weight in a month, as well as slimmer bodies. It might not be as evident if you do not have your phone with you.

In movies, bigger individuals are shown as the most unattractive and loathed, and their whole identity is predicated on the fact that they are not skinny. In the actual world, you could see it on the streets.

There is always an unusually high number of slim people inside establishments that promote the latest lingerie, perfumes, and deodorants. If you do not appear this way, there is plainly something wrong with you, and you need to lose weight. 

That is what the world has traditionally considered the "beauty standard." People's dread of gaining weight because they don't want to look "different” increases eating disorders. Serious eating disorder patients also normalize self-starvation to the point that losing weight as a result of being continually unwell is viewed as a positive.

They will also feel that their bodily health is less essential than their body form. Diet culture has taught us that being slim is more essential and attractive. But why is it more appealing?

Being overweight used to be regarded as a beauty standard since it signified you were well-fed and had money to buy food. If we look at sculptures produced by prehistoric human cultures and travel back in time far enough, we get a completely different sense of what the perfect female form would have looked like.

Because our ancestors lived in food-scarce conditions, persons who could rapidly grow their body bulk may have had an advantage in terms of health and even reproduction.

What motivates individuals to go on diets? As I grew older, I wondered why my mother continually put herself through these severe diets; having her foods transformed into liquids, and even scarcely eating. The irony is that the diet she scarcely ate was prescribed by a doctor.

She was clearly losing weight, but sadly, all your body does is starve itself. She was informed that after the therapy finished, she would most certainly regain a significant percentage of the weight she had lost. So, when she started gaining weight again, she panicked.

She suffered from extreme depression while adhering to the diet.

Eliminating foods enhances your desire for them. Because you attempt to restrain yourself, what could have been one slice of cake becomes three. As someone who suffers from a binge eating problem, cutting back on food is what causes you to gain weight.

The body's natural response to extended calorie restriction is known as "starvation mode." This might cause weight reduction to be delayed since it requires your body to burn fewer calories.

Why do we subject ourselves to this? Why is food so powerful in people's lives? And answering that question is quite tough. I could sit here and write about how terrible diet culture is, but all I'm doing is neglecting those who are truly suffering. Mostly because they are unaware that they are in pain.

Everything boils down to what various individuals think. And when it comes to their own convictions, people may be quite obstinate. They will look for evidence to back up their claims and disregard information that contradicts their beliefs. They've already made their decision. And, while body positivity has improved, the prevalence of eating disorders remains high. There is a good balance between food, but diets don’t show that.

If you're having trouble with your body. I urge obtaining treatment because the situation will only worsen with time. Even if you do lose weight, you will constantly perceive yourself as needing to drop more.

For those struggling:

https://thebalancedpractice.com/

https://www.bulimia.com/topics/eating-disorder-hotline/

https://www.algonquincollege.com/studentsupportservices/mental-health/

September 21, 2022

Introduction

September 21, 2022/ Zackary Brunet

Food is a universal concept. We all experience the delicious delights of flavour dancing on the tongue. It can cost a little or a lot. We can spend lots or little time preparing it, consuming it, and building connections with it. It can be used as many things: an apology, a celebration⁠— even a poison. Ever had pineapple on pizza? Sicko. Ever had the right pizza?

The Foragers of Cuisine talk about everything food. Recipes? We got that. Reviews? Got that. Best and worst foods? Got that too. We’ve got it all⁠— take a bite.