DOCSLIB.ORG

March Cover.Layout

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
March Cover.Layout FOODSE RVICE CANADA’S HOSPITALITY BUSINESS MAGAZINE AN D HOSPITALITY The FOOD ISSUE PLUS 0 7 4 3 6 0 0 4 # T Ice Cream and Froyo N E M E E R G The Coffee + Tea Report A S E L A S T C A profile of Anita Stewart U D O R P L G I A M N SPECIAL O I T A C I DOUBLE L B U P ISSUE N A G I D A N A C foodserviceworld.com $4 • July/August 2013 V O L U M E 4 6 , N U M B E R 5 J U LY / A U G U S T 2 0 1 3 CONTENTS 43 ETHNIC FOODS Features Ethnic cuisine continues to heat up in Canada, as Korean, Mexican and Middle 18 WHAT’S THE SCOOP? Eastern gain favour By Laura Pratt From froyo to ice cream, local-leaning sus - tainable cool treats are winning favour By Liz Campbell 47 MEAT + VEG From bacon and charcuterie to vegans and flexitarians, meat eaters and vegetarians alike NG 26 A NATION’S PRIDE are winning favour on the plate INI Anita Stewart is the voice of an enduring L D By Liz Campbell UA conversation about Canada’s culinary identi - CAS ty, influencing a new age of national pride in a wealth of local ingredients 51 CASUAL DINING Homestyle comfort food (with a twist) and By Brianne Binelli premium ingredients are driving the casual- 1 food trend By Jackie Sloat-Spencer 5 30 A TANTALIZING TALE Toronto’s iconic Cookbook Store celebrates 67 MOVING FORWARD The future of foodservice shone brightly at 30 years in business by taking a look back 54 CULINARY MAP the 2013 NRA Show By Jackie Sloat-Spencer By Alison Fryer & Jennifer Grange 56 A TIME TO REMEMBER Six Canadian chefs share their favourite food 33 FOOD GLORIOUS FOOD memories Departments By Rosanna Caira 2 FROM THE EDITOR 57 STAR PERFORMERS 3 MASTHEAD 35 SUSTAINABILITY A look at the food-preparation equipment Foodservice operators know sustainability is 5 FYI S that’s turning heads By Denise Deveau E important, but do they know it’s a commit - 9 FROM THE DESK OF ROBERT CARTER G A The Pickle M I ment to continuity and not a marketing 11 WE’VE ANALYZED THIS: X X Barrel A M campaign? By Mary Luz Mejia 60 STILL BUZZING Y Coffee takes centre stage as chains continue Emma Cardarelli, B Y 72 CHEF’S CORNER: H to battle for customer share Nora Gray, Montreal P A R G 39 HEALTHY EATING By Christine Lafave Grace, Technomic Inc. O Nutrition information on restaurant menus T O H P is the hot-button health issue in foodservice R E V this year. What’s coming next for the O C industry? By Rebecca Harris FOODSERVICEWORLD.COM FOODSERVICE AND HOSPITALITY JULY/AUGUST 2013 1 FROM THE EDITOR For daily news and announcements: @fsworld on and Foodserviceworld on . Twitter Facebook A SIhaGt fouNr-let terO worFd st arTting HaElso abToutI lMess oEbvioS us things, like with F always sparks conver - employment and people’s health.” sation? If you said food, That message was echoed recently by you’re absolutely right. Never before has author Michael Pollan, during a food been as talked about, as dissected stopover in Toronto to promote his new Wor as analyzed as it is today. Consumers book, Cooked . In an interview with are hungrier than ever for information CBC’s Matt Galloway, the erudite writer on new restaurants, hot chefs and new touched on the subject of burgeoning menu items. And, you can’t get away food activism, when he urged those in from the topic of food no matter where the audience to move away from fac- you live or who you are. Even the Pope tory-produced food and get back to and Prince Charles, the Prince of Wales, their kitchens to prepare food that is weighed in on various aspects of the honest, sourced locally and cooked with food debate recently. wholesome ingredients. First, Pope Francis made headlines The new fascination with food bodes when he stated that “throwing away well for food purveyors in restaurants food is like stealing from the table of the and grocery stores, but with that intense poor and the hungry.” In his weekly interest comes the need for greater address in St. Peter’s Square, the Pontiff responsibility and transparency, both stated, “The culture of waste has made about the provenance of food and its The new fascination us insensitive even to the waste of food production. And, activism is starting at a and disposal of food, which is even more younger age. For example, when a youth “ with food bodes well despicable when all over the world in the audience asked Pollan what advice for food purveyors in unfortunately, many families are suffer - he would give a grade-seven student, restaurants and gro - ing from hunger and malnutrition. other than to learn to cook, the food Once, our grandparents were careful not activist reflected for a moment, and then cery stores, but with to throw away any leftover food.” He responded thoughtfully, urging the stu - that intense interest added: “Consumerism has led us to dent to call upon a food lot and organ - comes the need for become used to excess, and daily waste ize a field trip with his classmates. “If of food, to which, at times, we are no they say, yes,” explained Pollan, “it will greater responsibility longer able to give a just value.” provide you with a great lesson, and if and transparency, both Then, in early June, as reported on they say, no, it will provide you with a about the provenance FoodNavigator.com, while speaking at great lesson,” at which point the audi - the Langenburg Forum 2013 in ence broke into spontaneous applause. of food and its produc - Germany, Prince Charles attacked the Change is coming, and it’s coming faster tion food supply chain. “The aggressive than you think. It’s a reality the foodser - search for cheaper food” needs to be vice industry can no longer afford to ” replaced by more sustainable and locally ignore. driven production, he said. “It may Scan to watch latest appear that things are well. Big global F&H Live! videos corporations may appear to be prosper - ing out of operating on a global mono - cultural scale, but … if you drill down into what is actually happening, things are not so healthy. I am talking about obvious things like the vitality of the soil Rosanna Caira and local ecosystems, the quality and Editor/Publisher availability of fresh water and so on but [email protected] 2 FOODSERVICE AND HOSPITALITY JULY/AUGUST 2013 FOODSERVICEWORLD.COM PRESIDENT & GROUP PUBLISHER MITCH KOSTUCH [email protected] EDITOR & PUBLISHER ROSANNA CAIRA rcaira@ kostuchmedia.com ART DIRECTOR DAVID HEATH dheath@ kostuchmedia.com CONTRIBUTING DESIGNER MARGARET MOORE ASSOCIATE EDITOR BRIANNE BINELLI bbinelli@ kostuchmedia.com ASSISTANT EDITOR JACKIE SLOAT-SPENCER jsloat-spencer@ kostuchmedia.com WEB COMMUNICATIONS SPECIALIST MAYA TCHERNINA mtchernina@ kostuchmedia.com PRODUCTION MANAGER DEREK RAE drae@ kostuchmedia.com DIRECTOR JIM KOSTUCH jkostuch@ kostuchmedia.com SENIOR ACCOUNT MANAGER/U.S.A. WENDY GILCHRIST wgilchrist@ kostuchmedia.com ACCOUNT MANAGER/CANADA STEVE HARTSIAS shartsias@ kostuchmedia.com ACCOUNT MANAGER/CANADA KIM HINDS khinds@ kostuchmedia.com JUNIOR ACCOUNT MANAGER/CANADA MARK SPASARO mspasaro@ kostuchmedia.com CIRCULATION PUBLICATION PARTNERS [email protected], (905) 509-3511 ACCOUNTING ELSIE REDEKOPP eredekopp@ kostuchmedia.com EXECUTIVE ASSISTANT TINA DIMITROPOULOS tinadim@ kostuchmedia.com ADVISORY BOARD BOSTON PIZZA INTERNATIONAL, INC. KEN OTTO CORA FRANCHISE GROUP DAVID POLNY EXTREME BRANDZ GROUP OF COMPANIES ALEX RECHICHI FHG INTERNATIONAL INC. DOUG FISHER FRESHII MATTHEW CORRIN HEALTH CHECK, CANADA I THE HEART & STROKE FOUNDATION KATIE JESSOP JOEY RESTAURANT GROUP BRITT INNES LECOURS WOLFSON HOSPITALITY MANAGEMENT & CHEF RECRUITERS NORMAN WOLFSON MAPLE LEAF SPORTS + ENTERTAINMENT (MLSE) ROBERT BARTLEY NEW YORK FRIES & SOUTH ST. BURGER CO. JAY GOULD PRIME RESTAURANTS INC. NICK PERPICK SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMS SENSORS QUALITY MANAGEMENT INC. DAVID LIPTON SOTOS LLP JOHN SOTOS THE GARLAND GROUP MANITOWOC FOODSERVICE JACQUES SEGUIN THE HOUSE OF COMMONS JUDSON SIMPSON THE MCEWAN GROUP MARK MCEWAN UNILEVER FOOD SOLUTIONS NORTH AMERICA GINNY HARE To subscribe to F&H, visit foodserviceworld.com Volume 46, Number 5. Published 11 times per year by Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont. , M3B 3P6. Tel: (416) 447-0888, Fax (416) 447-5333, website: foodserviceworld.com. Subscription Rates: 1-year subscription, $55 (HST included); U.S. $80; International, $100. Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” Postmaster send form 33-086-173 (11-82). Return mail to: Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont. , M3B 3P6. Member of CCAB, a Division of BPA International, International Foodservice Editorial Council, Canadian Restaurant & Foodservices Association, The American Business Media and The Canadian Business Press. We acknowledge the financial support of the Government of Canada, through the Canadian Periodical Fund (CPF) of the Department of Canadian Heritage. Printed in Canada on recycled stock. MONTHLY NEWS AND UPDATES FOR THE FOODSERVICE INDUSTRY FTheo Tocronuto-bsas edF Coanardiwan Raesrtadurant Investment Summit highlighted the importance of customer engagement BY BRIANNE BINELLI FYI E N Y E T T A W Y T T A P Y B Y H P A R G O T O H P t was a day of networking, industry analysis and conversation recently, as nearly 200 foodservice executives and media gathered at the Hilton Toronto hotel for GE Capital’s Iannual Canadian Restaurant Investment Summit (CRIS). Dan McPhee, account executive for Google, kicked off the conference by explaining how CONNECTING WITH to use his company’s analytics to gain a competitive edge.
Load more

Recommended publications
  • September 2017 Our Daily Wellness Path
    Our Daily Wellness Path Sunday Monday Tuesday Wednesday Thursday Friday Saturday Morning 27 Morning 28 Morning 29 Morning 30 Morning 31 Morning 1 Morning 2 Wake Up Wake Up Wake Up Wake Up Wake Up Wake Up Wake Up Courtyard Stroll & Our Daily Bread Our Daily Bread Our Daily Bread Our Daily Bread Our Daily Bread Our Daily Bread H2O Devotions Devotions Devotions Devotions Devotions Devotions Daily Devotions Hymn singing Hymn singing Hymn singing Hymn singing Hymn singing Hymn singing & Prayer Arm Chair Yoga & Chair Yoga & Chair Dancing & Arm Chair Chair Yoga & Praiseful Singing Movements & Refreshments Refreshments Refreshments Movements Refreshments Memory Jogging Refreshments Memory Jogging Memory Jogging Memory Jogging: & Refreshments Memory Jogging Memory Jogging Snack & Daily News Lemonade & Snack & Daily News Memory Jogging: Cluster Groups Word Searches Magazine Social Snack & Daily News Afternoon Snack & Daily News Ice Cream Sundae Social Afternoon Afternoon Afternoon Afternoon Afternoon Bible Did you Know Afternoon Oldies and Goodies Kitchen Creations: Oldies and Goodies 1:30 Courtyard Fair Bingo 1:00 Wild Wings to Jingo Ice Cream Body’s in Motion: Body’s in Motion Fair Nail Time 3:00 Church Service visits Body’s in Motion : Sandwiches Walking Club Games in Courtyard Oldies and Goodies Body’s in Motion: Walking Club Body’s in Motion: Summer Cocktails sing-a-long Evening Horseshoes Snack and Chat Bocce Ball Sketching& Mediation Bacon Ice Cream and Wellness Tea and Snack and Chat Sketching & Snack and Chat Chat Reflection 3:00 Bible
    [Show full text]
  • Ice Cream Sandwiches
    // coffee: throwback by papa palheta specialty coffee // taste notes: dark chocolate, rich, heavy body HANDCRAFTED COFFEES (available hot or cold) // we say: perfect with the sweetness of beautifully textured milk Espresso 4 Macchiato 4 Long Black 4 Cappucino 4 Flat White 4 Valrhona 7 Valrhona 7 Dark Dark double shot of double shot of single shot espresso single shot espresso double shot of pure euphoria pure euphoria + less milk + some milk Chocolate Chocolate pure euphoria + a touch of foam + hot water + more foam + less foam Café Decadence Mocha city hall outlet Café Latte 4 Hazelnut 4 Butterscotch 4 Café 4 Chocolate 4 41 Beach Rd Latte Latte Mocha an indulgent café a dark chocolate Singapore 189680 single shot espresso mocha made with drink made with +65 63339096 + more milk café latte café latte café latte valrhona cocoa valrhona cocoa powder (100% cocoa) powder (100% cocoa) Mon - Sat 1100 - 2100 + some foam + hazelnut syrup + butterscotch syrup + chocolate powder what it says Sun 1100 - 2000 // tea: whole loose leaf teas by tea forté // profile: delightful infusions of fruity and floral flavours tanjong pagar outlet GOURMET TEAS (available hot or cold) // we say: perfect for an afternoon of reflection 49 Tras St Singapore 078988 Earl Grey 5 Cucumber 5 White 5 Wild Berry 5 Mint Ginger Pear Hibiscus +65 62211012 Mon - Sat 1100 - 2100 black tea leaves green tea leaves white tea leaves juicy raspberries + italian bergamot + cool cucumber + juicy pear + organic hibiscus social media + cornflower blossoms + fresh spearmint + delicate
    [Show full text]
  • A Bloody Valentine to the World of Food and the People Who Cook Anthony Bourdain
    Medium Raw A Bloody Valentine to the World of Food and the People Who Cook Anthony Bourdain To Ottavia On the whole I have received better treatment in life than the average man and more loving kindness than I perhaps deserved. —FRANK HARRIS Contents Epigraph The Sit Down 1 Selling Out 2 The Happy Ending 3 The Rich Eat Differently Than You and Me 4 I Drink Alone 5 So You Wanna Be a Chef 6 Virtue 7 The Fear 8 Lust 9 Meat 10 Lower Education 11 I’m Dancing 12 “Go Ask Alice” 13 Heroes and Villains 14 Alan Richman Is a Douchebag 15 “I Lost on Top Chef” 16 “It’s Not You, It’s Me” 17 The Fury 18 My Aim Is True 19 The Fish-on-Monday Thing Still Here Acknowledgments About the Author Other Books by Anthony Bourdain Credits Copyright About the Publisher THE SIT DOWN I recognize the men at the bar. And the one woman. They’re some of the most respected chefs in America. Most of them are French but all of them made their bones here. They are, each and every one of them, heroes to me —as they are to up-and-coming line cooks, wannabe chefs, and culinary students everywhere. They’re clearly surprised to see each other here, to recognize their peers strung out along the limited number of barstools. Like me, they were summoned by a trusted friend to this late-night meeting at this celebrated New York restaurant for ambiguous reasons under conditions of utmost secrecy.
    [Show full text]
  • Fuel for the Sweet and Savoryfire
    [INGREDIENTS] by Donald E. Pszczola More Fuel for the Sweet and Savory Fire sensations are blurring that they become so exciting in the formulation. Does that caramel have a salty taste? Is that ginger I detect? Or pink grapefruit with a spicy kick? With all of the different taste sensations possible, the five basic tastes remind me of the Chicago seasons. While we technically have four seasons (winter, spring, summer, and fall), in reality, every month is a separate season—a combination of the previous month’s weather and the next month’s. And with these 12 seasons—some of them changing in a matter of days or even hours—living in Chicago may be unpredictable, but it sure is exciting. And the same thing holds true for food formulating with the taste groups. (I might add that it is only fitting that “the Windy City” is the home of so many different ethnic Here’s some tasty mathematics for you. Take a strip of bacon plus a sweet and creamy ice cream and you get a… Well, I’ll let you finish the sweet-savory equation. As this form of new math proves, anything goes in today’s cuisines.) food formulating computations. Photos ©iStockphoto.com/busypix (left) and nazarethman (right) For consumers who can’t really choose between sweet and salty, more products are appearing in the mar- he sensation of taste can be categorized into five ketplace that can satisfy both moods. For example, Mars basic groups—sweet, salty, sour, bitter, and Chocolate North America recently launched its M&M’s® Tumami—with the tongue identifying each type in a Brand Snack Mix, which can satisfy consumers’ desire for distinct way.
    [Show full text]
  • Fire-Masters-Launch-Release-FINAL
    WHO CAN TAME THE FLAME? FOOD NETWORK CANADA’S ORIGINAL SERIES FIRE MASTERS PREMIERES MARCH 21 AT 10 P.M. ET/PT Chefs from Across North America Compete to Earn the Coveted Title of Fire Masters Champion and $10,000 Prize Host and Professional Chef Dylan Benoit is Joined by a Rotating Panel of Renowned, All-Star Judges Food Network Canada is on National Free Preview for March and April Get a first look at Fire Masters here For photography and press kit material visit the Corus Media Centre To share this release socially use: TBC For Immediate Release TORONTO, February 21, 2019 – Food Network Canada enters the inferno this spring with a sizzling, new Canadian original series from Corus Studios, Fire Masters (10x60min). Hosted by professional chef Dylan Benoit, each episode sees three chefs push their grilling talents to the limit as they battle in two culinary challenges, cooking up flame-kissed dishes to impress a rotating panel of three esteemed judges. Once two chefs are eliminated, the last one standing goes head-to-head with a renowned judge in the third round, vying for $10,000 cash and the title of Fire Masters Champion. Fire Masters premieres Thursday, March 21 at 10 p.m. ET/PT on Food Network Canada. From Vancouver, B.C. to Orlando, Fla., Calgary Alta., to Salt Lake City, Utah, Fire Masters provides an arena for the culinary talent of the chef competitors who hail from coast to coast across North America. In the premiere episode “Hearts on Fire” airing on March 21, “The Signature” round heats up fast with three executive chefs, Erik Dandee from Palm Springs, Calif., Trish Gill from Windsor.
    [Show full text]
  • Ultimate Catalogue Cookbook
    HIGHLIGHTS OF 2019 Jamie’s Friday Night Feast Jamie Oliver TP 9781443458641 $32.99 | 4/2/2019 HIGHLIGHTS OF 2019 Bone Appetit Debora Robertson HC | 9780062874450 $24.99 | 6/4/2019 HIGHLIGHTS OF 2019 The Joyful Home Cook Rosie Birkett HC | 9780008314279 $36.99 | 6/18/2019 HIGHLIGHTS OF 2019 Greenfeast Nigel Slater HC | 9780008333355 $36.99 | 7/23/2019 HIGHLIGHTS OF 2019 The BarBeCue Alex Hamilton HC | 9780008333973 $32.99 | 7/9/2019 HIGHLIGHTS OF 2019 Bish Bash Bosh! Ian TheasBy, Henry David Firth HC | 9780062911216 $34.50 | 7/30/2019 MUST-HAVES OF 2019 The HuCkle & Goose CookBook Cheddar Gorge Salt Smoke Time Savage Feast Anca Toderic, Christine Lucaciu John Squire, Ernest H. Will Horowitz Boris Fishman HC | 9780062839688 Shepard HC 9780062427106 HC 9780062867896 $36.99 | 5/28/2019 HC 9780008314293 $43.50 | 3/12/2019 $34.99 | 2/26/2019 $18.99 | 1/15/2019 Secrets of Great Second The Nut Butter Cookbook The Good Food Jamie Cooks Italy Meals Heather Thomas Daniel Halpern, Julie Strand Jamie Oliver Sara DiCkerman HC 9780008314132 PB 9780062879691 HC 9781443457453 HC 9780062672971 $18.99 | 1/15/2019 $24.99 | 1/08/2019 $42.00 | 10/23/2018 $37.00 | 2/12/2019 The Plant Paradox QuiCk and Mostly Plants Easy TraCy, Dana, Lori, & Dr. Steven Gundry, M.D. Hero Dinners Corky Pollan Marge Perry and HC 9780062911995 HC 9780062821386 David Bonom $23.99 | 1/8/2019 $36.99 | 04/16/2019 HC 9780062856067 $36.99 | 4/2/2019 VegetaBles Unleashed Jose Andres, Matt Goulding HC | 9780062668387 Artisan Sourdough $49.99 | 5/21/2019 What Vegans Eat Casper Andre Lugg and Hartin Brett CoBley Ivar Hveem Fjeld HC 9780008320799 HC $34.99| 2/12/2019 $36.99| 2/26/2019 Do What Feels Good Hashimoto’s Food The Plant Paradox QuiCk and Easy Hannah Bronfman PharmaCology Dr.
    [Show full text]
  • Magazine the Blade, Toledo, Ohio Sunday, February 18, 2018 Section C, Page 6
    TOLEDO MAGAZINE THE BLADE, TOLEDO, OHIO SUNDAY, FEBRUARY 18, 2018 SECTION C, PAGE 6 Maple-glazed cream sticks with bacon are ready for customers at Wixey Bakery. THE BLADE/DAVE ZAPATOSKY Delectable duo Bacon & sugar: Sweet, savory, and irresistible together By ROBERTA GEDERT bacon who coordinates the annual festival, BLADE STAFF WRITER this year slated for May 12. “The American mmm, bacon. palate is a palate that likes sweet stuff. This Mmmm, sugar. is both a sweet and savory approach to eat- Mmmm, bacon and ing, and I think Americans like that con- sugar together. trast.” Marrying the two has Other sugary bacon treats that will be Mbeen a popular trend for several years now available at the event include bacon chips that hasn’t faded from the limelight. (squares of thick bacon marinated in a There’s candied pepper bacon, choc- honey beer, brushed with maple syrup, and olate-covered bacon, bacon ice cream, roasted) and pretzel sticks dipped in melted bacon doughnuts. No sugar product is safe chocolate and rolled in bacon bits. from those salty slabs of meat and fat, and Mary-Jon Ludy, professor of food and in northwest Ohio, residents are making nutrition at Bowling Green State Univer- sure they get their share. sity, said the love of bacon and sugary sub- “Who doesn’t like a doughnut that tastes stances also evokes the nostalgia of bacon like a maple pancake but with bacon?” said being a common American food tying us Brian Wixey, partner at Wixey Bakery, of together and sensory pleasure. The curing the bakery’s bacon maple doughnuts and process for bacon builds on the category of cream sticks they have been making for taste known as “umami,” or savory flavors, about four years.
    [Show full text]
  • Saskatchewan Deep in the Million Acre Woods: Prince Albert National Park
    Saskatchewan Deep in the Million Acre Woods: Prince Albert National Park September 4-9, 2020 Theme Discover a million-acre park, where vast prairies meet parkland and boreal forest. This is where free-roaming plains bison mingle among a diverse collection of wildlife that include timber wolves, elk, moose and bears. This is where over 200 recorded species of birds reside. Description “We must remember that in the end nature does not belong to us, we belong to it.” ― Grey Owl Saskatchewan invites you to discover what is at the heart of our province, Prince Albert National Park. Since his celebrated books were penned, Grey Owl’s wilderness playground has grown up. Waskesiu, a lakeside resort, is now a beehive of activity in the summer months. Campgrounds and resort accommodations now provide modern comforts to those who seek wilderness experiences without having to rough it. Still, nature remains at the heart of why people come here and the park’s reason for being has not been forgotten. Participants will explore on land and water, all that this beautiful national park has to offer, while also enjoying some of the creature comforts it offers. A trip to Grey Owl’s cabin and final resting place is a once-in-a- lifetime opportunity. With over 150 kilometres of hiking trails, this is one of the best ways to discover the park’s spectacular flora and fauna. On our return to Saskatoon, we will dive into Indigenous history with a visit to Wanuskewin, a meeting place for Indigenous people for over 6000 years.
    [Show full text]
  • Pearson Redux Rethinking Tradition Vikram Vij's My
    MIX IT UP A snapshot of three of Canada’s PEARSON top drink slingers REDUX Celebrity chefs help reinvent the foodservice scene at Toronto’s international airport RETHINKING TRADITION Non-traditional foodservice operators are creating new efficiencies amidst old challenges PLUS VIKRAM VIJ’S MY SHANTI MAKES ITS Classic comfort sweets are inspiring DEBUT contemporary desserts CANADIAN PUBLICATION MAIL PRODUCT SALES AGREEMENT #40063470 PRODUCT SALES MAIL CANADIAN PUBLICATION foodserviceandhospitality.com $4 | OCTOBER 2014 4 Campbell Company of Canada 1 0 ©2 Campbell’s® Verve ® Korean Style BBQ Beef Soup complexity SIMPLIFIED Creating complex flavour experiences is no simple task. That’s where we come in. Campbell’s® Verve ® soups bring together rich stocks, real cream and specialty ingredients – making it easy to deliver indulgent flavour in every bowl. Explore Campbell’s® Classic, Signature and Verve ® soups at CampbellsFoodservice.ca Single Page Gatefold Ad A Route# Date: Prod AD Proofer/Writer AE CD Studio Billing # CCA26266 Tracking # CCA27819 Cr. Director S. Martineau File Name Bleed 7.625 x 11.125" CMYK Insertion: Art Director M. Sullivan CCA27819_GatefoldPortfolioAdPgA_F&H.ai Trim 7.375" x 10.875" Copy Writer S. Martineau Initial Keyline Date: 9.9.14 Foodservice & Hospitality Account J. Smith Live 6.875" x 10.375" 1 Production A. Wood SIZE TEAM Tra c C. Bandstra NOTES COLOR USE COLOR Retoucher R. Ortiz ALTS Keyliner J. Blanchard Slug Created: 1/31/12 Printed @ 100% Unless Indicated VOLUME 47, NUMBER 7 OCTOBER 2014 CONTENTS 39 14 24 Features 18 THE CHERRY ON TOP Chefs dish up 41 IF THE SUITE FITS Induction sweet nostalgia with classic, comforting technologies are increasing efficiencies desserts By Lindsay Forsey as cooking island add-ons By Denise Deveau 24 YYZ FOOD FLIGHT PLAN Since 2011, almost 30 food and beverage units have been added or redeveloped at Canada’s Departments largest airport.
    [Show full text]
  • COVID-19 RESOURCE TOOLKIT a Guide for Canadian Planners and Urbanists
    COVID-19 RESOURCE TOOLKIT A Guide for Canadian Planners and Urbanists November, 2020 Updated April, 2021 © Lorenzo TABLE OF CONTENTS FOREWORD 3 HOW TO USE THIS GUIDE 4 ADDITIONAL RESOURCES 5 AGE-FRIENDLY PLANNING 12 COMMERCIAL REAL ESTATE 22 COMMUNITY DESIGN 29 DENSITY 40 ECONOMIC DEVELOPMENT 44 ENVIRONMENT & CLIMATE CHANGE 60 EQUITY & SOCIAL JUSTICE 68 FOOD SYSTEMS 90 HOUSING & HOUSELESSNESS 94 INDIGENOUS ISSUES 109 MAIN STREETS 117 PUBLIC SPACES 123 RESILIENCY 134 RESPONSES & ACTIONS 141 RURAL & NORTHERN ISSUES 147 SMART CITIES & TECHNOLOGY 155 TRANSPORTATION 159 URBAN ISSUES 180 WORK SPACES 201 2 FOREWORD In 2019 no one could foresee that a year later entire countries would be shut down to curb the spread of a highly contagious virus. When the gravity of the COVID-19 pandemic became clear in March 2020, Canada, like many other nations, imposed strict “lockdown” measures on almost all sectors of society. Overnight, most Canadians became confined to their homes. Office buildings, malls, streets, public spaces and airports emptied. Only essential services, such as grocery stores, pharmacies, and gas stations, were allowed to operate under strict “physical distancing” conditions. As our understanding of SARS-CoV-2 (the virus that causes COVID-19) grew and lockdown measures persisted for several weeks and months, glaring inefficiencies in community design started to become unignorable. Our response to challenges that had previously been inadequately addressed - multimodal transportation, a high-quality public realm, age-friendly and accessible planning, for example - have now become essential precursors for the creation of a resilient post-pandemic world. Conversations on the future of cities have become commonplace in mainstream society, and some of the best and brightest minds in the planning profession have made valuable contributions to this discourse.
    [Show full text]
  • BY AJIT JAIN IFC-IBC Final Layout 1 12/23/2015 11:28 PM Page 1 1-3 Title Page Layout 1 1/5/2016 6:14 AM Page 1
    cover and back cover final_Layout 1 1/4/2016 10:41 PM Page 2 THE 2016 N N BY AJIT JAIN IFC-IBC final_Layout 1 12/23/2015 11:28 PM Page 1 1-3 Title page_Layout 1 1/5/2016 6:14 AM Page 1 THE A-LIST 2016 N N By Ajit Jain 1-3 Title page_Layout 1 1/5/2016 6:14 AM Page 2 1-3 Title page_Layout 1 1/5/2016 6:14 AM Page 3 Contents p. 06;09 INTRODUCTION p. 10;13 INDO;CANADIANS IN THE FEDERAL CABINET Amarjeet Sohi, Bardish Chagger, Harjit Singh Sajjan, Navdeep Bains p. 14;58 INDO;CANADIAN HIGH ACHIEVERS Abhya Kulkarni, Anil Arora, Anil Kapoor, Arun Chokalingam, Baldev Nayar, Chitra Anand, Deepak Gupta, Desh Sikka, Dilip Soman, Dolly Dastoor, Gagan Bhalla, Gopal Bhatnagar, Hari Krishnan, Harjeet Bhabra, Indira Naidoo-Harris, Jagannath Prasad Das, Kasi Rao, Krish Suthanthiran, Lalita Krishna, Manasvi Noel, Manjul Bhargava, Navin Nanda, Omar Sachedina, Panchal Mansaram, Paul Shrivastava, Paviter Binning, Pooja Handa, Prabhat Jha, Prem Watsa, Ram Jakhu, Raminder Dosanjh, Renu Mandhane, Rohinton Mistry, Sajeev John, Sanjeev Sethi, Soham Ajmera, Steve Rai, Sunder Singh, Veena Rawat, Vijay Bhargava,Vikam Vij p. 60;62 THE A-LIST FRIENDS OF INDIA Gary Comerford, Mathieu Boisvert, Patrick Brown 2016 p. 64;69 INDO;CANADIAN INSTITUTIONS AIM for SEVA Canada-India Center of Excellence in Science, Technology, Trade and Policy Canada India Foundation Center for South Asian Studies Child Haven International Shastri Indo-Canadian Institute EDITOR AND PUBLISHER Ajit Jain DESIGN Angshuman De PRINTED AT Sherwood Design and Print, 131, Whitmore Road, #18 Woodbridge, Ontario,L4L 6E4, Canada EDITORIAL AND PRODUCTION Crossmedia Advisory Services Inc.
    [Show full text]
  • Canada's Young Caregivers 12
    3 4 7 November 2012 Playing with Food security: A university library the pros an urgent issue for B.C. for the 21st century In the kitchen with Vij Putting a little spice into Home Ec. 8 also inside Unpaid and invisible: Canada’s young caregivers 12 Photograph Martin Dee Playing with the pros TBirds get a taste of NHL big time with ‘Bieksa’s Buddies’ Wilson Wong Video Capture Video Kate West West Kate In the news Three UBC Thunderbird goalies take on NHL player Aaaron Volpatti in a shootout during the Bieksa's Buddies charity hockey game. UBC Reports Highlights of UBC media coverage volume fifty eight: number eleven www.publicaffairs.ubc.ca/ubc-reports in October 2012 Public Affairs Director lucie mcneill [email protected] Heather Amos Public Affairs Associate Director randy schmidt [email protected] West African seahorse video Iron fertilization project Communications and Marketing Design Manager arlene cotter [email protected] National Geographic, the Daily UBC experts commented on a Designers Express, Orange News, and CBC News controversial project to revive salmon ping ki chan [email protected] Now posted the first-ever footage of the populations by dumping 100 tonnes of mark pilon [email protected] West African seahorse. iron sulphate into the Pacific Ocean to matt warburton [email protected] The video of the seahorse, taken off boost nutrient levels and plankton. the coast of Senegal, comes courtesy of Maite Maldonado, a biological Web Designer Project Seahorse and a joint research oceanographer who specializes in the lina kang [email protected] investigation between UBC, Imperial impact of trace minerals on ocean life, University Photographer College London, and the Zoological Timothy Parsons, a professor emeritus martin dee [email protected] Society of London.
    [Show full text]