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Dream of Blue Oysters
So, with apologies to Sting, I’ve become a farmer. Well technically I financed a smallholding, and sub-contracted the work to my wife and daughter. How small, you ask? About a foot square by a couple of feet high. Allow me to explain…
A couple of weeks’ back – during the Les Marmitons Gala I mentioned in the last column - I was at a talk by Brad Kuhns and Angela Vessie, the husband and wife team that runs Top Shelf Mushrooms in Collingwood. I love mushrooms, especially the more exotic ones that cost so much at supermarkets, so I found their talk fascinating. They are foragers who eventually founded a business making kits for folk who wanted to try their hand at growing their own. They also now run an expanding mushroom farm.
Their grow-at-home kits, available by mail, are certified organic and come with a couple of
Les Marmitons - Cooks Without Pants
Made you look! More on pants, or lack there-of, below.
In my last column, while extolling the virtues of several chefs under whose direction I have had the pleasure and privilege of cooking, I mentioned a cooking group I’m a member of. Here’s some more information about it, and how to express interest in joining.
A “Marmiton” was traditionally a young kitchen helper or apprentice chef, and Les Marmitons is a men’s cooking organization with 17 chapters across Canada and the U.S. The Niagara and Toronto clubs are within a manageable drive of Hamilton/Burlington, depending where you live: I’m involved with both. Members at clubs benefit from cooking on pro equipment at culinary colleges, the Canadian Food and Wine Institute at Niagara College, and Liaison College West, in Etobicoke, respectively.
Chapters organize events more or less monthly between September and May, including special ones
