Food

This is a thought provoking article about our food and how it is made. It discusses the dairy industry..

It does not require a Harper’s magazine subscription to read. Enjoy. Dex and I have had a very busy few weeks but we plan to feature more original art, news and ideas soon. This blog is just for fun anyways.

Cameron

This recipe couldn’t be easier from Mark Bittman of the New York Times. He is being shown how to do this in a New York Times video with Jim Lahey of Sullivan Street Bakery in Manhattan.

Unlike many fellow Canadians and various American friends to the south, I do not eat many donuts. This is not by choice of course, because donuts are quite tasty. Its a health thing, as a proverbial west coaster I grow strong and healthy from organic food; locally grown produce, artisanal food and tasty fruit. I estimate I might eat a dozen donuts a year. However, when I do eat a donut or two -- I like it to be a sublime experience and combine it with a nice cup of coffee.

I watched with great interest a Pacific North West episode of adventure program, No Reservations, with Anthony Bourdain -- you can see a clip of this one hour show here:

Anthony visits Voodoo Donuts in this video:

I encourage you to visit the Voodoo Donuts web site.

Famous for their girth, our doughnuts are made fresh with love and care. You can pay us more for our product which is locally made, locally owned, and an honest dream come true, or you can buy cheaper, megalacorp, machine cut, rebaked, defrozen, warehouse doughnuts and pastries.

I plan to visit this place sometime this year.

In this video which is rather clever -- a “chef” or “cook” is creating a parody of cooking shows while beatboxing to create the illusion of mixing up different sounds.