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Friday,December 11, 2020 Advertising featureproduced by The Globe Content Studio. The Globe’seditorial department was not involved.

GREAT TASTE OF

Stay on the ‘nice’ listasyou explore this season

Five tips for stayingsafe— and protecting others—as you enjoy your region As the COVID-19 pandemic keeps us hunkered down through the chilly holiday season, we’re looking on the bright side and exploring our ownbackyards. Road trips and staycations aregoing to look abit different this year as we mask up, sanitizeand hit the open road. “Travelrestrictions areinplaceev- erywhere—and they may getworse before they getbetter,”says Rebec- ca Mackenzie, president and CEO of the Culinary TourismAlliance. “But this winter is agood time to recon- nect with Ontario.Wejust need to makesurewedoour part and stay six feet apart,whether you’reinthe city or the countryside.” Why you should ring Whether you’rereally into local cheese and beer or township hopping in search of the best butter tart,there’s aGreatTasteofOntario in the New Year with a passport to help you.Beforeyou hit the road, passports in tow, make sureyou followthesefive tips to stay healthy—and keep others safe. bottle of Ontario bubbles Stay informed Before venturing out,find out what And if youfeel likeeveryone you the alert level is in your region and Ontario knowhas been talkingabout—and the public measures put in place. drinking—sparklingwine lately, Take all necessary precautions to sparkling you’renot wrong. Over the past 10 protect your health and the health of years, MacMillan says, there’s been others by following physical distanc- wine is rising an uptick in popularity in the wine ing and other restrictions—and be in popularity style around the globe and particu- flexible. Youmay need to take this larly in North America. trip at alater date. and for good “In the earlier part of the last decade people were moving off of Build aCOVID-19 carekit reason still wines and into other alternatives Never leavehome again without likesparkling and rosé,” MacMillan your mask, hand sanitizer,alcohol wenty years ago,Caroline says. “The twoalmostwent hand- Pelee Island Winery wipes and gloves. Repurpose an T Granger made the pioneering in-hand.” But while many people ini- LOLA Holiday 3BottleGift Pack old cosmetic case or use asealable decision to open a winery on tially went forrosé wines, “sparkling $49.95 plastic bag to store your COVID-19 her parents’ farmland. has really emerged in the last year or ($14.95 to $17.95 individually) essentials and stash it in your car, “Therewereonly acouple [local two.”This popularity is due, in part, backpack or purse so younever sparkling wines] being made at to the versatility of sparkling wine. Perfect forthe holiday season, forget whatyou need. Remember the time,” says winemaker Maggie “Thereare dry wines and sweet this limited-edition gift pack from to keep your mask in asealed bag Granger of her mom’s decision. “But wines, thereare red, white, and rosé Pelee Island Winery features three separatefromthe rest of your items Ithink [she] knew howamazing this wines, thereare some thatare full of their popular sparkling wines: to makesureeverything stays clean. region was forproducing sparkling body with alot morenuanceand LOLA Blush Sparkling Rosé VQA, And it’s notabad ideatokeep extra wine. And the fact thatthose kinds finesse, and thereare others that Secco Sparkling VQAand LOLA masks in your car or luggage, just in of regions arereally rare in the arehighly approachable and easy to NeroSparkling VQA, featuring case youmisplaceorbreak one. world. So,wehad areally special consume,” MacMillan says. “I think hints of strawberry and blood opportunity here.” thatthere’s probably something for orange flavours, green apple and Plan in advance Granger’s winery isn’t located in everyone in sparkling.” pear and raspberry and plum. This isn’t the time forspontaneity— the South of Franceoronthe coast Granger agrees. While most youdefinitely need to book your of Portugal, but somewherethat people may think of sparkling wine accomodations in advance, not to doesn’t requireCanadians apassport as something thatcan only be mention wine tastings, tours and to visit: PrinceEdwardCounty.The consumed during special occasions The Grange of PrinceEdward even dinners (sometimes even if Granger family’s winery,The Grange (and trust us, it’s great forthe County Crémant ‘Citrine you’rejust doing take-out). And of PrinceEdwardinHillier,Ont., has holidays), “in reality,it’s one of the $37 pack smart. Many restaurants and one of the largest vineyards in The best wines to pair with so many other tourism businesses won’t be County.Because, surprise: Some different foods,” she says, including Made with the same technique able to handle reusable materials, of the best sparkling wine in the fish, potato chips and popcorn. With as Champagne, County Crémant likewater bottles, so pack abig jug world is actually made right here in its light body and great acidity,“it’s ‘Citrine’ is one of three products of watertorefill your ownand bring Ontario. awinemaker’s favouritewine to pair in the winery’s sparkling wine eco-friendly utensils so as not to “Outside of Champagne, we with your meal as acenter point of series. Made from ablend of 60 contributetolandfill waste. areequal to any other region in the enjoyment.” per cent pinotnoir and 40 per the world in terms of producing But the real draw forwine lovers cent chardonnay,the name comes Research your route asparkling product,” says Philip is the cost; youget the quality of a from the golden citrine colour of Before youpack up the kids and Dowell, vice-president of production French wine at areasonable price. the wine (similar to orange wine), hit the road, be suretodomore at Angels Gate Winery and KEW “If yousee traditional method achieved by allowing the grape research than normal on the route Vineyards EstateWinery both in Champagne and traditional method skins to stay in the blend forafew you’rehoping to take .Whether Beamsville, Ont. sparkling from Ontario or , hours up to afew days. The Citrine you’reheading intowine country Dowell has worked in the wine they’remade the same way [and] has 24 hours of skin contact and or formaple taffy and ice industry for36years and oversees they’reaged the same way,” Grang- notesoftangerine and baked sculptures, you’ll want to check that winery production from what’s plant- er says. “So,the quality of those apple. This wine pairs well with rest stops and bathrooms you’reset ed in the vineyards all the way to wines is absolutely parallel. Cham- ceviche and penne with Sicilian to pass areopen. what’s bottled and put to market. He pagne knows thatthey havethe pesto. says Ontario’s climate is favourable prestige to ask forthose pricepoints. Pack your patience formaking sparkling wine; cooler, Because we’renew producers here Tourism and hospitality operators moretemperateregions ensure and we’rejust building areputation, across Canada aredoing all they grapes don’t ripen tooquickly,which youget thatwine quality but at great KEW Vineyards EstateWinery can to remain open while comply- means they havelowernatural sugar value. 2017 Rosalie ing with safety standards required and higher acidity,which gives the “Thirty-fivedollars isn’t the cheap- $29.95 to reducethe spreadofCOVID-19. wines their unique flavours. est wine by any means, but youcan Despitedoing their best,things area “The other primary factor is that getanamazing sparkling wine in Agreat example of asparkling little different these days, and simple we havelimestone base underneath Ontario forthatpricepoint and it’s rosé, the 2017 Rosalie is crafted things thatwerequick and seamless our soils,” explains Darryl MacMillan, made at the highest quality.” from the pinotnoir grape and before—likeordering acup of coffee asales manager forPelee Island So,how do youknowifyou’ve boasts notesofripe strawberry or ringing up apurchase—might Winery in Kingsville, Ont.“From an chosen a“good” bottle of Ontario and raspberry as well as rhubarb take abit longer now. Be patient and alkalinity and acidity point of view, sparkling wine forthe holidays? and redcurrant.Pair this wine gracious. “Weare all learning how to [it] adds character to the sparkling The indicator, at least according to with grilled salmon or shrimp be better citizens,” Mackenzie says. wines thatare moreconducivefor Dowell, is pretty easy: “You drink the or desserts likeberries and “And thattakes time.” flavour.” whole bottle.” Manchego or Gouda cheese. FRIDAY, DECEMBER 11,2020 SPONSOR CONTENT • TO3 Fishing for compliments From riverbank to restaurant (and even online) these arethe THE VENDOR: Ontarians bringing The Burrow Shop smoked sturgeon to Like many developments in 2020, The Burrow Shop came about as the your table result of the pandemic, well, turning our world upside down. “Buchipop, our kombucha brewery,had aquick THE SUPPLIER: and major loss of sales very sudden- Petit Brûlé ly in mid-March,” Patricia Larkin says of the days of totallockdown, which For Fabienne Côté,smoked shuttered the stores and restaurants sturgeon is like the bacon of the Left: Although Petit Brûlé sells small where the fermented drink her sea. Or,more accurately,the cured quantities of unprocessed sturgeon, company makes was sold. Thinking pork of the large lakes and rivers most of the company’s yearly catch other Ottawa-based entrepreneurs in Ontario and . “Every- is transformed intohigher-end in the food space were likely dealing where you use bacon, youcan use products. with the same economic cliff,the smoked sturgeon,” says Côté,who Above: Avling, locatedinToronto’s Buchipop team built The Burrow fishes and cures the native species Leslieville neighbourhood, is part Shop in amatterofdays, launching in St-Eugène, atiny town on the brewery,part restaurant. the online “farmer’s market” on Quebec-Ontario border,directly east Right: Buchipop kombucha and March 27. Petit Brûlé smoked sturgeon bagel of Ottawa. Their offering has quickly grown sandwich makes foraperfect lunch, When notserving the “meaty, says Patricia Larkin, the founder of to 600 products from 60 local chicken-like” fish in acarbonara The Burrow Shop in Ottawa. vendors, one of which is smoked or on acracker with abeer (her sturgeon from Petit Brûlé. “When favourite way to eat it), Côté is the you’re thinking local, there aren’t driving force behind Petit Brûlé, a alot of fish options,” says Larkin, boutique smoked fish business she gives asweetness to the fish.” THE RESTAURANT: on its menu are perhaps the most who felt like it was abig gap in runs alongside her husband, Michel Sturgeon—”a dinosaur fish, which Avling Kitchen &Brewery obvious way restaurant-goers can their offering. As with many of the La Haye. looks like across between ashark experience Avling’s commitmentto things theystock, they heard about “We named itPetit Brûlé fortwo and catfish”accordingtoCôté—are At Avling, an urban farmhouse sustainability.And that’s where Petit Fabienne and her smoked fish via things,” she explains, aFranco- actually anendangered species in brewery in Leslieville, the focus is on Brûlé smoked sturgeoncomes in. word-of-mouth, from twooftheir phone lilt to her words. “It’s aterm Canada, which is why Petit Brûlé is “making thatconnection between “AsaFeast On certified restaurant, other vendors, MariposaFarm and used in sugar-shacking, where they so dedicatedtosustainable fishing. farmers and the cities they feed,” we’re committed to sourcing the Pascale’s Ice Cream.“Notonly is the would light asmall fire at the end (Their license is only foraround 340 says owner Max Meighen. “We’re majority of our products from Ontar- fish caught nearby, but it’s fished of the day forthe lastofthe maple fish ayear, which translatestoabout always looking forways to support io,” Meighen explains. “Sturgeon is by the same person whocleans it, syrup.When we’re smoking the 3,000 pounds of smoked sturgeon.) and grow acircular, regenerative notacommon item to find, so the smokes it,packages it and, often, fish, we also make a ‘petit brûlé.’” Forafew weeks in June and July, economy.” Thatmeansstocking sus- ideaoflocal, smokedsturgeon was is even making the delivery.” Petit And while their address in Ontario is and then again in September and tainable products—like Petit Brûlé exciting.” Brûlé, in short,fitThe Burrow Shop’s on Concession 7, thatsame road is October,they head out ontothe smoked sturgeon—andlooking for At Avling, you’ll usually find it ethos of shortening supply chains called “Petit Brûlé”when it crosses Quebec side of St. Lawrence River creative ways to reduce waste. served up on one of their char- “perfectly.” intoQuebec, something Côté says on their flat-bottom, 21-footboat, To thatend, the former chef is cuterie boards, accompanied by It also became astaple of the “just worked out.” checking the nets they have left working on several exciting projects their house-made pickles, patesand staff’s diet. “In the early days, it was The hand of fate also seems to overnight forfish. “On agood day, right now. “I’ve justbeen to the lab on-site-butchered meatslike guan- crazy hectic, and we were spending haveahand in howthisbusiness we catch60sturgeon,although we we’re working with totry to develop ciale or coppa. “We like to serve alot of time here,” remembers came about: Both wildlife biologists usually throw around30back in the atreatment system thatwill allow it unadulterated,” says Meighen, Larkin. “We would make our meals by training, Côté’s husband inherited waterbecause they’re toobig or us to use the wastewaterfromthe “because smoked sturgeon really out of groceries in the shop,and ttawa is one sweet city! Stop at adrool-worthy alicense from an octogenarian fish- toosmall,” says Côté. Once caught, brewery as irrigation forour rooftop has all the flavour it needs, and Petit smoked sturgeon was one of our erman he metwhile studying fish the fish are immediately processed, farm,” Meighen explains, before Brûlé does an excellent job of not go-tolunches.” They’d serve it on populations on the St.Lawrence. vacuum sealed and frozen. The happily nerding out on apilotproj- over-smoking it.” topofaKettleman’s bagel smeared shop forone-of-a-kind flavourslikeLemon Ricottaand Côté,who handles the preparation couple smoke them on demand ect they’re embarking on with their The move, he says, is this: “Put it with creamcheese alongside pickled of the fish forsale, learned every- throughout the rest of the yearfor pork producer,who rotates grazing on one of our crackers, made from onions, apile of Northern Crunch O thing she knew from Gaston and agrowing roster of restaurants and fields to give the landtime to rest. In spent brewery grain,and then add a lettuce fromanothervendor,Field- Cinnamon ToastCrunch, or perhaps apint of small-batch other commercial sturgeon fishers. stores in Ontario. fallowyears, he grows grain thatof- little bit of pickle,tocut through the less Farms. “Delicious!” ravesLarkin. “Now, Ithink I’m pretty good,” she “I knowour fish are ugly,” she tengoes to waste. Avling is looking fattiness with alittle acidity.” Most “The smoked sturgeonissowon- says modestly.Her secret?“Smoke says with alaugh, “but they’re to purchase it for the brewery. importantly,“don’tmess around derful; it doesn’t take much effort to Hong Kong Milk Teaice cream and world famous gelato. with maple wood,” she says. “It tasty.” But the ingredients and products with it toomuch.” whip up agreat plate with it.” But whateveryou’recraving, be suretosaveroom forthe Canadian classic pastry: aBeaverTails! Why gift cards are actually

OTTAWATOURISM.CA the best gifts this season

Gift cards to local spots arethe best holiday present for everyone on How to help your list: your neighbours, small businesses friends, family,your kid’s teacher.(Especially your beyond gift cards kid’s teacher!) Remember,this is amarathon so your long game matters. Buying gift cards helps, but so does showing support in other ways. Shawn Adler,owner and chefatThe Here’s how: Flying Chestnut Kitchen in Eugenia, Ont., is apro at adapting, especially during COVID-19.Locatedabout 25 Word of mouth minutes from Collingwood, Adler’s Had adelicious meal or agreat experience?Tell peo- restaurant is unpretentious with a ple, both online and in real life. Recommendations go pre-pandemic casual-fine-dining along way,especially when they come from people menu thatdidn’t translate to take- youknow. Don’t be shy about recommending that out boxes. So,he’s made apivot to incredible burger joint,ortexting friends the name of totable comfort foods with the help your favourite Indian restaurant the next time they’re of an outdoor wood-burning oven, debating who has the greatest butter chicken. grill and smoker. His formula is simple: Fresh, Shout them out on social local and oftenorganic ingredients Youcan be supportive without spending money. plus spirits and beers from nearby Social media is apowerful beast and engaging on a makers equals the perfect takeaway is thoughtful and personal—and same. This small act casts anet that small business’ Instagram or Facebook page will help meal. Menus are scrawled in marker youget to introduce your friends reaches further than youmay think. their organic reach. Like, share and comment on their on sheets of paper then posted on and family to something new. To That’s howPatricia Thompson, posts, and do it alot.Tag your friends, repost stories Instagram. The lineup varies, but make the gesture evenmore warm vice-president of sales and market- and if you’ve ordered takeout,post about it easily slots intocategories; Fried and fuzzy,jot down your favourite ing at King Cole Ducks—a fourth and tagthem. Chicken Fridays, Smoking Saturdays dishes or menu suggestions. generation duck farm in Whitchurch- and Sundays are the wildcarddays At Rabbit Hole, acocktail bar, Stouffville—sees it,too.She and her Spreadthe love by shifting your shopping habits thatare deliciously at the mercy of restaurant and speakeasy nestled sisters are leading the flock at the Aone-stop shop is tempting, but if youcan do it Chef. It feels friendly and rustic, like intoa120-year-old historic building zero-waste operation and they are safely,spreadyour dollars out.Many restaurants have grabbing dinner from afriend of a in Ottawa, Ont., gift cards can be super focused on staying local, from scrambled to offerpantry goods. Support that. It friend. used formeals or drinks, but they stocking honey and chutneys from might be alittle out of the way to make an extrastop “Everyone in the industry is can also be applied to new virtual local vendors in their farm-fresh forsourdough breadfromarestaurant, beans from the having to reinvent the wheel,” Adler events. Like The Flying Chestnut store to purchasing wood shavings local coffee shop or produce fromthe corner store, says. “You can’t be setinyour ways; Kitchen, they’ve gottencreative in a from anearbywoodworker fornests but it’s worth it.“Support the business thatyou want youhave to adapt.”The new take- bid to save their business; they now and compost to supplying grocery to be there after this is over,”says Adler.“If youlove out approach, aweekly market and offerZoom cocktail classes, where stores and restaurants, including your corner pub,you’re going to have to suck it up outdoor dining in warmer weather their mixologists offerpointers, and many hard-hit Asian establishments. and pay abit more for thatsix-pack.” have helped The Flying Chestnut cateredwine and cheese pairings And Thompson encourages every- Kitchen survive. And gift cards prom- and tastings. “We realized thatquite one to look alittle harder intohow Buy subscription services or use their virtual tools ise to be another tool this winter. afew people would be unable to to shop local. So many businesses are going digital. If they offer an Once considered alast-minute cop come in and celebrate, letalone in “Ask retailers and restaurants ‘is it option to do avirtual cooking class or beer tasting, do out,gift cards nowspark hope for their home with lovedones. It was local?’” Thathelps support us, and it.And if avineyardhas awine subscription, sayyes. small businesses and local restau- clear that we needed to find new then we can help support around rants. Suddenly,they’reasymbol of ways to connect people virtually,” the globe because we can afford Keep ordering take-out,and do it investment and good will, because says general manager Ellie Dellis. to,” she says. “Local isn’t always the directly through the restaurant if youvalue an establishment,you’ll Forbusinesses themselves, the im- cheapest,but it’s notjust ajob,it’s Takeout is perfectly safe,but if youreally want to help pay nowand reap the rewards later. pact of agift cardlives on long after our life. Youare supporting families local restaurants, avoid using food delivery platforms. Whatbetterway to spreadsome the meal itself.Buying one contrib- and we appreciate it.” Food apps take alarge percentage from restaurants, cheer and breakbread—distantly utes directly to abusiness’s bottom Of course, agift cardisn’t the so your money goes farther if youcut out the or virtually,ofcourse—than by line, helping them notonly keep the ultimate fix, but it’s astrategy that middleman. keeping it neighbourly? lights on, but employmore staff and can haveahand in helping save Gift cards are easy shopping, too. stay in the black. Plus, introducing your favourite spots. “This is when Donate your time and expertise Many restaurants and shops offer your lovedones to anew spotwill we need youthe most.Ifyou want If youhaveaskill thatcan help asmall business, they them virtually or accept e-transfer getthem talking and sharing, which us to survive, this is the time to put might appreciate the help.Thatcould mean apro payments. Agift carddoesn’t ex- means local restaurants will reach a your money where your mouth is,” bono marketing consultation, or discounted rates pire, so they’re painless to mail and whole new roster of customers. If Adler says. on webdevelopment.Betteryet,you’ll be helping offerloads of flexibility to the re- your list is long, buy lots of smaller It turns out,the worst part of to build alocal supplier network in your community, cipient on when and howtospend gift cards. And when youhand them gift card-giving is deciding who to which is good foreveryone involved. it.Agift cardtoaspotyou love out,challenge the recipient to do the support. TO4 •SPONSOR CONTENT FRIDAY, DECEMBER 11,2020

Seven cookbooks from Ontario chefs to gift your foodie friends From Thai food to baked goods to plant-based eats, there’sadroolworthy cookbook for every culinary interest Cold weather and shorter days mean your food-obsessed loved ones arelikely to spend moretime in the kitchen, and what better way to encourage them than the gift of anew cookbook? Whether they’rehoping to master atried-and-true sugar cookie recipe, exploreplant-based eating or learn to make the perfect pork roast, we have an option for every interest—and they’reall from local chefs.

Kiin: Recipes and Stories from NorthernThailand Take Back the Tray: Revolutionizing Food in Nuit Regular,Toronto Hospitals, Schools, and Other Institutions Joshna Maharaj, Toronto Kiin, or “eat” in Thai, brings northern Thailand to readers’ kitchensusingtraditional ingredients and Institutional food doesn’thave to be terrible,and recipes passed down from Nuit Regular’smother.The Maharaj shows readers how in her latest book, which Toronto-based executive chef teaches readers how to is part memoir,part manifesto and part incredible make everything from steamed chicken dumplings to cookbook. Over the past 14 years, Maharaj has brought TomYum paste from scratch and lifts the veil on Thai good, healthy food to institutional kitchens. Her goal classics like mango sticky rice and beef curry.Fans of is to revolutionize institutional food, taking readers Regular’srestaurants Pai, Kiin and Khao San Road, will through amouth-watering journey that shows just how love her first cookbook. delicious, nutritious and wholesome food on trays farm-fresh can be.

Home Style Cookery: AHome Cookbook Matty Matheson,Fort Erie County Heirlooms: Recipes and Reflections from Prince EdwardCounty Matty Matheson is beloved for his sense of humour and Natalie Wollenbergand Leigh Nash, chilled out, relaxed way about the kitchen. He’sback on Prince EdwardCounty chicken bookshelves with 135 of his absolute favourite recipes to cook for his loved ones. Matheson takes the reader Prince EdwardCounty is home to some of the best SINCE 1943 through pantry staples, hosting favourites and easy-to- culinary finds in Ontario, so it’snosurprise that anew make weeknight meals,making this the perfect gift for cookbook pays tributetothe region. Take a trip to ayoung family or new grad. Canadian wine countrythrough stories and recipes from chefs,farmers and food producers in the area, who break down everything from growing the perfect Baking Day with Anna Olson: heirloom tomatoes tocooking for acrowd.Also, Recipes to Bake Together royalties from the sale of this book go towards alocal Anna Olson, Welland initiative tacklingfood insecurity. Order If baking is moretheir speed, look no further than Anna ontario-raised, Olson’stop-tier sweet and savoury recipe book. The Cooking Meat: AButcher’sGuide to Choosing, Farm-Fresh Welland-based bakerwants you to grab your child, Buying, Cutting, Cooking, and Eating Meat best friend, or your significant other andtry your hand Peter Sanagan, Toronto Chicken online! at her easy-to-follow recipes. Her latest cookbook is all about the journey andtime spent creatingtogether. Of Achef by training andbutcher by trade, Peter course, you get atasty treat at the end, too. Sanagan’slatest cookbook dives into everything there is to know about meat.Hetakes readers through some of his favourite staple dishes, like fried chicken and Eating Out Loud: BoldMiddle EasternFlavors barbecued ribs, while also demystifyingprocesses for All Day,Every Day and techniques. Covering everything from the basics Eden Grinshpan, Toronto of carving poultry tomaking your own bacon, this is acookbook for the home cook who wants to level up Eden Grinshpan offers all levels of cooks an accessible their kitchen game. way to incorporate bright tastes and textures, all while paying tribute to herIsraeli heritage. Her recipes use simple, everyday ingredients in new ways, like roasting whole heads of broccoli in yogurt or adding in-season fruits and herbs to traditional salads. Above all, Grinshpan inspires readers to get messy,creative and enjoy what you make, no holds barred.

If you’reinterestedinlocal food, you need to check out the latest edition of The Ontario Pantry by Lynn Ogryzlo. Brimming RESOURCE with 24 local recipes, adirectory of 280 farmers and stunningphotos of Ontario food and more, this e-book aims to inspire home cooks to think, buy,eat and drink local. The Ontario Pantry helps readers do just that by providing acomprehensive list ALERT of wheretodoyour local shopping, and whotogotofor your favourite farm-to-table agricultureproducts. Better yet, it’s free.

Seven Ontario-made gifts we want known forits stocking stuffer-worthy County’s LUVU Naturally.The Huron to find under the tree soaps, which arefreeofdetergents, County company uses only natural phosphates, and sulfates and come and ethically sourcedingredients, in unique scents, including IPAbeer, and they offerproducts forthe The holidays aregoing OTTERCREEK Muskoka Boathouse (scented with whole family.Welove this luxeface to look alittle different WOODWORKS cedar,sandalwood and “a dash of and body cream, which contains this year,but that’sall the BlackCherry spiceand frankincense”), cucumber wrinkle-fighting neem oil, scar-reduc- Charcuterie and green teaand pomegranate. ing frankincense andultramoistur- Localdelivery Chicken raised by morereason to splashout Board, $125, There’s even an ultra-mild unscented izing jasmine. If you’refeeling extra on carefully considered ottercreekwood- TOPSHELF DISTILLERS version forbabies. generous, consider gifting your BFF across Ontario Ontario Farmers presents for your loved works.com Canadian As ApplePieKit, one of Huron County’sHygge Boxes ones. (And to support This stunning $58, topshelfdistillers.com PLUCKTEAS (available through https://519tours. small businesses, for charcuterie If youhaveacocktail enthusiast in Honey Chai, ca/), which contain offerings from that matter!) We’ve put boardshowcas- your life, this Canadian As Apple Pie $32, LUVU Naturally,aswell as mittens together alist of must- es the natural Kit is the ultimate gift.Update their pluckteas.com and socks from Cranbrook Acres Al- beauty of our Canadian landscape. bar-cart with refreshing moonshine If teaistheir pacas, a“LakeHuron” scented candle have options all made by Made from cherry wood thatwas that’s made from locally sourced, drink of choice, from Olive+Rose, seasoning mix local Ontario artisans to sourcedwithin 50 kilometres of all-natural ingredients in Perth, Ont. be suretopick from The Garlic Boxand chocolate take the guesswork out of Ottercreek Woodworks in Tillson- The kit includes agrowler of their up adelicious blend from Toronto’s from Sugar &Spice. gifting. burg, Ont., this handcraftedserving latest batchofreunion apple pie Pluck Teas. Founder Jennifer Com- vessel is perfect forentertaining. Just moonshine, aromatic bitters, two mins started the company in 2012 THESCENTED imagine howimpressiveitwill look bottles of Fever-Tree Premium Ginger to improve the quality of restaurant MARKET Free in-store pickup HMA Certified packed with artisanal meats, cheeses, Beer plus aswanky TopShelf Distill- tea—and she’s known forinfusing Milk &Honey fruits and nuts. ers tote bag. her teawith local ingredients. We SoyWax Candle, recommend this winter warmer, $27, TOPSY FARMS which is made with honey harvested thescentedmarket.ca Navy Blue andRed Checkerboard by Ontario Honey Creations. When in doubt, a Wool Blanket,$200, topsyfarms.com heavenly smelling Gift your BFF acozythrow—the LUVU NATURALLY candle is always a ideal companion formovie night, Lunah LifeFace& crowd pleaser.This one from The an evening by the fireorcurled up Body Whip in Frank- Scented Market in Arliss, Ont., has with agood book. Wovenfrom SOAPBLISS incense &Jasmine, familiar notesofmilk and honey and Visit SargentFarms.ca unbleached Canadian wool on the Cold-processed handmade soap, $30, is hand-poured with natural soywax shores of Amherst Island, this stylish $6 per bar, luvunaturally.ecwid.com thatlasts 100 hours. Bonus: when blanket will last alifetime, just like etsy.com/ca/shop/SoapBliss Remind your giftee to rest,recharge finished, the jar can double as achic your friendship. This Oakville-based small business is and relax with skincarefromHuron pieceofhome décor. and shop online

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Joinusonsocial media @sargentfarms sargentfarms @sargentfarms TO6 •SPONSOR CONTENT FRIDAY, DECEMBER 11,2020 FRIDAY, DECEMBER 11,2020 SPONSOR CONTENT • TO7

FROM TOP: ABeavertail topped with icing and chocolate sauce; Wild riceisa misnomer—it’s actuallyamarsh grass grain;Duck is a great special occasion meal, especially this year, sincewe’ll Followthe trail to be having smaller gatherings; Ice wine is aCanadian classic. To makeit, wineries leavegrapes on the vine until Ontario’spizza- the temperaturedips to -8C to make surethe grapes freeze.This makes for amoreconcentrated grape juiceand a sweeterwine. lover’sparadise Why Windsor-style pizza is finally getting ther some of their prepared products, likethe confit duck legs sold at their its name on the map farm store, or ease in with agateway product,likeduck fat, which she dubs a“life-changing” addition to roasted Every nowand then, Dean Litster potatoes. Forthe moreadvanced, try will getacall from aperplexed whatshe calls “duck steak,” which customer. the rest of usmightknow as seared “They’re like, ‘I ordered a pepper- duck breasts. “If youserveitmedium oni and mushroom pizza, but I’m rare,” explains Thompson, “it has the really confused about whatyou just textureoftenderloin, with the added sent me,’” says Litster,who owns bonus of crispyduck skin.” the Armando’s Pizza in Amherst- The secret burg, asmall town on the shores of To qualify as Windsor-style pizza, ICE WINE: Asweet success story LakeErie, near Windsor.“And then your pie has to fit some very specific When youthink of Ontario’s winter youhavetogointothe spiel.” guidelines: the pepperoni is always wine, chances areyour tastebuds Thatspiel, forthe uninitiated, shredded and the mushrooms must history turn to icewine. But while this tipple is educating these newcomers— be from acan. Yes, acan. has become an almost ubiquitous and that’s who it usually is, even treat,particularly around the holidays, if they’vejust movedfromsay, youcan’t underestimate whatitdid Chatham, 40 minutes away—on market sharefromthe big guys.” Litster,who lovespizza enough to of four iconic to put Ontario vintages on the map the intricacies of one of the area’s The people of this slice(sorry) of haveafull sleeveoftattoos dedi- thirty years ago.“In 1991, Inniskillin, a greatest delicacies: The Wind- Ontario thatborders Detroit really, catedtothe stuff.Hewas part of Niagara-region winery,really shocked sor-style pizza. really liketheir pizza—tothe point the team thathelped Windsor-style the world by winning the grand prize “The pepperoni is shredded,” thatthe local tourism boardhas just pizza win the bronzemedal in the winter foods at Vinexpo,ahuge wine competi- Litster might saytosomeone who created ‘The Windsor Pizza Club,’ world’s most prestigious pizza com- tion in France, for their 1989 Vidal thinks their order hasbeen bungled, which is essentially apizza trail of petition a fewyears back, and cares IceWine,” explains Erin Henderson, “soyou get some in every bite, and eight different restaurants, each enough about the scienceofthe their business taken overbyone of acertified sommelier and founderof the oil is released over the entire offering uptheir own take on this dough to have appointed himself Exploring the their first employees. The Wine Sisters. “Thatput Canadian pizza, notjust in the‘cups’ youget pie. Your rewardfor stamping each “Professor Za.” He’sevenmade the While thereare similar deep-fried, wine intothe spotlight,wherebefore when it’s sliced.” boxonyour membership card? moniker his license plate. stories behind doughnut-type desserts—elephant nobody had really thought of us.” The mushrooms, he might con- Special offers, a club T-shirt and the And while he’s alwaysgot asoft ears, forexample, and even funnel While icewines, the loreagrees, tinue, arefromacan.Partially,that’s experienceoftasting all the subtle spotfor the pureshredded-pepper- wild rice, duck, cakes could be considered adistant originatedinGermany in the 1700s, practical: fresh mushrooms release nuances each different maker brings oni-canned-mushrooms incarna- relation—the Hookers were the ones the specific microclimate in Ontario, alot of moisturewhile cooking, to their pizza. tion, Litster is a big believer thata ice wine and who sawthe branding potential in whereitbothgets warm enough to which can makefor asoggy crust. “Weall use the same cheese Windsor-style pizza, topping-wise naming their creation afterCanada’s grow grapes and cold enough for But it also speaks to the origin story from the same maker, the same at least,can be anything your Beavertails national animal. “Although thatdoes those grapes to reliably freeze each of this iconic regional pie. There pepperoni, the same mushrooms, mind makes it.“Your pizza is likea makefor some funny conversation year, makes it an ideal placefor this wasn’t anearbymushroom farm we all bakeitright on the stones plate,” he says, which is why he’s with visitors,” notes VanKregten. product with global appeal. It’s also back in the 1950s, when the OG in the oven, with cornmeal on the experimented with everything from As the seasons change, it’s achance “They usually are politeand try the reason youmay have raised your pizza place, Volcano’s, was training bottom,” says Litster.“But the vari- blueberries, to braised fennel and a to flip the page on our collective to smile, but youcan see they’re eyebrowsatthe bottle pricetag. up the generation of dough-slingers ances come in the dough, and the balsamic reduction,tobarbecue on menu and welcome to our tables horrified at eating the tail of abeaver. “The reason IceWine is so expensive who would go on to opentheir process of making thepizza.” Some his ownpizzas. some of the finest winterfoods We havetoclarify that this is, in fact,a is because it’s actually areally chal- ownshops (think, Capri, Antonino’s, restaurants roll their dough with He’s even invented a popular Ontario has to offer:Wild rice, local vegetarian dish, andthatnobeavers lenging product to make,” explains Arcata,Armando’s)—and makethis arolling pin, for example, while ‘Windsor-style deepdish’ that duck, icewine and, ofcourse, the were harmed.” Henderson, detailing aprocess that is idiosyncratic topping combination others, likeLitster, hand-stretch it. involves afour-day dough process. iconic BeaverTail. Read on forthe Cinnamon sugar BeaverTail as precise as it is tightly regulated by the area’s signaturestyle. The result is still abread-likecrust “I’m going to dress thatpizza up backstory behind these seasonal remains aclassic, but the deep-fried the Vintners Quality Alliance. “In Windsor Essex County,pizza is thatsupports the weight of its howeverIwant to,” he says. “And eats. dough can be avehiclefor all kinds First,the winery selects which abig deal,” says Litster,who gothis toppings (and makes it great the nobody can tell me what’s right or of flavours these days. “My husband kind of grape they’regoing to make first job at 15 foldingpizza boxes in next day,although heating it in the wrong.” WILD RICE: lovesgarlic butter and cheese,” says their IceWine with—vidal or riesling his neighbourhood Armando’s, and micr owave, notthe oven, is “a sin” Unless, of course, you order a Notactually rice VanKregten, although she maintains arethe most popular—and then hasn’t looked back. “The big chains as Litster puts it) but he swears you pepperoni and mushroom pizza To understand whatwild riceis, you thatfeels likeakindofsacrilege to they leavethem on thevines long don’t haveastronghold herelike can tell the differences from maker in Windsor Essex and expect your first havetounderstand whatitisnot: her.“The messiest isdefinitely the afterthe rest of the crop is harvested, they do in other big cities. Instead, to maker. toppings to be anything other than “For starters, it’s notriceatall,” says maple butter,because it’s the ooziest netted to protect them from hungry it’s these local chains thattakethe If anyone would know,it’s Dean shredded and canned. MarcBohemier,co-founder of Tea when thatsticky syrup hits the hot birds and animals (and fingers Horse, aThunder Bay-based purvey- dough fresh offout of the fryer.” crossed thatdisease or rotdon’t set or of wild riceand premium teas. “It’s It’s notadainty snack, she in). Then, it’s awaiting game forthe actually amarsh grass grain, the only concludes—but that’s part of the first intense cold snap,which can domestic grain in North America,” experience. happen as early as November and he continues, calling it the “original as late as February, but usually hits superfood” forits high protein and ONTARIO DUCK: Morethan in December or January.“It’s the high fibrecontent.“It’s the caviar of aspecial occasion meal law thatitmust be at least -8C,” says grains,” adds his wifeand business Forover70years, Patti Thompson’s Henderson, noting thatmost wine- partner Denise. “I’m Ojibwe,and in family has been raising ducks in makers wait forittobe-10C or -12C. my language, we call it ‘manoomin,” Stouffville, apicturesque town just to “Some will even wait forthe grapes which loosely translatesto‘the good the north of Toronto.“Everything is to freeze,thaw and freezeagain to grain.’” Found growing in marshes sold but the quack,” she exclaims— increase the flavour complexity,” she and along the banks oflakes and and she’s really not exaggerating. adds. To ensurethe temperature is slow-moving rivers,wild rice is King Cole Ducks’ flocks are“raised belowthe -8C threshold the entire believed to havebeenafood source with close careand attention to time, this harvest usually happens in forIndigenous peoples forthousands humane handling and welfare,” she the middle of the night,the workers of years, harvested by canoe in the notes. They’rebred, hatched, raised bundled against the cold to hand pick early fall. While it’s primarily found in and processed right on the farm, with the precious fruit. morenorthern parts of the province the resulting products being sold The grapes arethen rushed to the now, it was oncefoundinsouthern locally and around the world—right processing facilities, wherethey must Ontario too. It is, for example, how down to their feathers, and even remain frozenwhile being crushed. RiceLakenearPeterborough gotits manure. Their down gointopillows The cold shrivels thefruit to the size name. and duvets, and the manureends up of raisins, meaning each grape yields The second thing wildrice is as compost forlawns and gardens. just a“single drop ofgolden nectar,” not, saythe Bohemiers, is the Along the way,Patti and her family as Henderson describes it.“You’re mass-produced stuff youcan buy in areonamission to move duck from getting about 15 percent of what big supermarkets. “Thatisnot truly an exotic, restaurant-only treat to a youwould haveextracted had those wild,” says Marc, pointing out that protein we might consider on an ev- grapes been fresh.” The result is a much of it is growninpaddies in eryday basis. “Weare seeing asurge concentrated flavour that’s sweet(up California and harvested by combine, makes it apretty great substitution verTails that’s closest to downtown in interest in our delicious poultry,” to 200 grams of sugar per litrecom- likeyou would wheat on the prairies. forbacon in vegan cooking. And if Ottawa, whereyou’vegot views she says, pointing to the advent of pared to the 12 grams youmight find “It’s likemecalling my Labrador a youwant aproperly Canadian op- of , the National Arts cooking shows, morediversity in in adry white) but,crucially,balanced wolf.That’s notwild rice. It’s tame tion: “Takewarm wild rice,” instructs Centre, and the Fairmont Chateau our communities and the rise of the by ahigh acidity.“It’s likebiting into rice.” (Actually,tame grain.) It’s afar Marc, “and add ahandful of wild Laurier hotel. It’s just apostcard of home chef. While she maintains duck an orange,” explains Henderson. “It’s cry from the wild ricethey source, blueberries, with adrizzle of maple Canadiana.” can be agreat summer food (King sweet, but balanced.” which they sell by itself or as apart syrup.That’s overthe topgood.” The BeaverTail itself was actually Cole Ducks’ prepared items include It’s best served slightly chilled, of aline up of three teas, riffing on born about an hour and ahalf away apopular smoked duck salad and advises Henderson, in the small kind the Japanese gen mai cha, which BEAVERTAILS: from thatspot, in asmall town crispyduck wings), Thompson does of glass you’d use forsherry or port. traditionally blends green teawith Aperfectly Canadian pastry called Killaloe in the . saysales of the birds surge around In terms of pairings, remember the brownrice. “Our wild riceisdirectly It’s likeascene captured in asnow Pictureit: the yearis1978, and Pam Thanksgiving and during the holiday golden rule: “Your food must always sourcedfromIndigenous harvesters globe: Skating along Ottawa’s Rideau and Grant Hooker havedecided to season. This year, she expects to be be less sweetthan your wine, other- in northwestern Ontario,” explains Canal, youglide up to one of four serveupanold recipe his grandma even busier.“With smaller gather- wise the wine will tastebitter or flat.” Denise. “Thatmeans it’s naturally BeaverTail stands along the skateway used to makeattheir local fair. It ings, aduck is the perfect size,” she Forared IceWine, abrownie or lava organic, non-GMO—and we’re and devour ahot,freshly made was arunaway success, and by 1980 says, “and its rich, flavourful meat cakemakes agreat accompaniment, helping to preservefood sovereignty pastry. the couple had opened their first matches well with harvest veg.” FYI: while awhiteIceWine pairs nicely forIndigenous people.” “In my mind, thereisnomore permanent storeinOttawa’s Byward Awhole roasted duck serves three to with acreme brulee. “But don’t limit They sing the praises of wild rice’s quintessential Canadian experience,” Market.Fast-forwardto2020, and four,soportion accordingly. yourself to sweetness,” encourages diversity,bothintea or in salads, says Jantine VanKregten, director of their chain has gone international— If youare thinking about putting Henderson. “It’s seen as adessert soups, puddings or just on its own communications at Ottawa Tourism. there’s even aBeaverTails location duck on the table this year, Thomp- wine, but IceWine is beautiful with as asnack. Its nutty flavour also “Especially if youorder from the Bea- in Dubai. The founders haveretired, son suggests beginners start with ei- something salty,likeablue cheese.”

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o f o n ta r i o TO8 •SPONSOR CONTENT FRIDAY, DECEMBER 11,2020 FRIDAY, DECEMBER 11,2020 SPONSOR CONTENT • TO9

The best Better, gift ideas for your If evertherewas a winterto together food-obsessed How the power of community embrace Hygge, it’sthis one has helped three family-owned BFF (or yourself!) We’ll all be spending moretime at home this season, so here’show you can bring some businesses weather 2020 locally-sourced, Scandinavian inspired coziness to your day-to-day We asked the experts—Pay When Courtney Colas reflects on been so welcoming. There’s such a reciprocate thatsupport.When the 2020, the word thatsprings to her strong community vibe, and it’s really entireworld shut down in mid-March, Chen, Paul Taylor,Joshna Maharaj mind is notpanic, pandemic or even about collaboration, notcompe- Mark Rickards witnessed something pivot.“It’s patience,” she says with a tition. The local support has been he’d never seen in all the years he’s and Suresh Doss—for their best wry laugh. “Everything has just taken humbling.” been running Glenburnie Grocery,a so muchlonger thanit should have.” The importance of community Kingston-based purveyor of primarily recommendations Speaking with Colas, another is atheme thatcomes up overand local goods that’s been in his family p-wordsprings to mind: positivity. overagain when youask Ontario’s since1967. Holiday shopping for the foodie in your life can be Colas, yousee, is standing in Creperie smaller,family-run businesses about “Therewas this panic in the Verlan, the Hamilton restaurant she howthey’vehandled 2020.It’s cer- customers’ eyes,” he remembers. tricky business. Younever know what they already have and her husband Mikeopened— tainly been aguiding light forSargent “Therewas an eerie feeling that in their pantry,orwhat high-tech kitchen tools they’ve against all odds—just overamonth Farms, apoultry producer thathas made it unpleasant to be as busy as had their eyes on all year long. But finding something ago. been in the same family since1943. we were.” unique —maybe even bespoke or locally-made! — is On this cool November morning, “The Sargent family lives and Rickards, who’s been “onthe she’s preparing foranother day of breathes Milton,” explains Justin Rob- payroll forprobably 45 years,” asure-fireway to impress them. So, we asked food ex- serving up French classics: crepes, of inson,the company’s chiefmarketing had actually been scaling back his perts for some shopping advice. Here’swhat they said. course, but also croissant-and-butter officer.“They liveinthe community, involvement in the day-to-day busi- pudding, rose petal-topped creme they shop in the community,their ness, but overnight,hewas back to brûlées and other twists on the friends areinthe community.When 80-hour weeks. expected; all in asunny,chic space COVID hit,wejust stayed true to who “Wethought it was going to be Pay Chen designed to conjureup“the outskirts we are, and put the community first.” forthree weeks, but thatturned to food writer and host of the of Paris,” she says. “Notthe tourist Thatfocus is why,when panic six months and, to be honest,and Here’sthe Scoop podcast district.” buying led to empty grocery shelves it hasn’t really backed offsince,” he When they signed the lease in and competitors took the chance to says. “It’sbeen achallenging six For acclaimed foodie Pay February, they expectedtoopen in pricegouge, Sargent Farms decided months, butIhaveagreat staff, and Chen, Christmas is achance May.After the pandemic upended to “servethe community first,” says they’re the ones who havemade it to get her friends and family everything, their landlordgavethem Robinson. The company prioritized still fun to come in each day.” He also hooked on the same deli- the chancetobreak their lease, but getting product ontotheir e-com- credits his suppliers, who made it cious products she’sbeen the couple decided topush forward. merce siteand intotheir twostores, possible forthem to havestock when loving all year long.The “We’d fought so hard to find this places wheretheir neighbours—the shelves were bare. “We pay our bills product at the top of her space,” Colas explains. “The pandem- people of Milton, Mississauga and on time, and we treat them well,” list right now is Wabanaki ic had already set us back so much, the surrounding area—could access he reflects. “It helpsbeing good to maple syrup, adelicious Ca- it was like, ‘Do we really want it to it,rather than channeling their people, and when you need them, nadian staple made onTobique First Nation. “The mini setusback even more?’ So,wejust supply intothe big box retailers who they’regood to youinreturn.” three-pack is agreatsampler of (each) maple syrup and went forit!” were clamouring for it.They also And while it’s been a “win-win- already packaged as aperfect gift,” Chensays. She also Frankly,itseems likeamini-miracle continued to donate aportion of their win” yearfor Glenburnie Grocery’s recommends the sweet honey products from Ontario thatthey’reeven open now—es- proceeds to grassrootscauses like bottom line, Rickards is acutely aware Honey Creations, andanything from Soma Chocolate, pecially when you find out that, in their local hospitals and The Darling thathis business’ good fortune may aToronto-based company that creates world-renowned addition to getting this placeopen, Home forKids, which provides havecome at the expense of the chocolates and truffles. Colas and her husbandalready own respite, residential and palliative care local restaurants who havestruggled another restaurant,Oakville’s Feast forchildren with serious illnesses. because people arechoosing to On-certified La Parisienne Crêperie, “Wedothese things because we’re stay home and cook forthem- which they’vehad to navigate committed to being a sustainable selves. (Over at the meat counter, Paul Taylor through lockdown, takeout,patio company,ineverything thatwedo,” forinstance, they can’t keep pork executive director, season, and nowthe second wave. says Robinson, going on to explain hocks or chicken bones in stock, FoodShareToronto (As if they needed another level of that, while stewarding the planet sinceeveryone is currently making pressure, this is thesame restaurant is aSargent Farms value, they also homemade soup.) FoodShareToronto’s Remember acouple of years It contains super soft mittens and land mushroom salad,Icelandic cod, And think about howyou can accompanied by something sweet, Mike’s parents, Parisian immigrants, expand the ideaofsustainability He’s certainly nottempted to executive director Paul back, when the lifestyle scene was socks from CranbrookAcres Alpacas, or wood-fired cauliflowersteak—and bring Hygge home in other ways, likeafreshly preparedcinnamon had run fortwo decades, which the beyond the usual environmental defi- use the elevateddemand to fuel Taylor knows the holidays consumed with Hygge (pronounced asoy candle from Olive +Rose (in if you’refeeling extraScandi, maybe too. Hereare three tips to help you bun. The act encourages us to take couple took overin2015.) nition. “Wecareabout howwetreat expansion. Glenburnie Grocery is the aregoing to be different hue-gah), aDanish concept of cozi- “LakeHuron” scent, even!), soothing youcan enjoyyour meal on their liveaHygge life: pause, connect with one another Thanks to hardwork, “overwhelm- people, howweintegrate intoour sort of placewhereyou’regreeted at this year.“This is a time ness that’s closely associatedwith skincarefromLuvu Naturally,sea- outdoor patio,weather-permitting. and focus on being present—no ing” support from thelocals and an community,” he continues, tying it the door,whereyou might run intoa when alot of folks come blankets, good booksand tea? Well, soning mix from The Garlic Boxand, Or,experienceBistro ‘67’s devotion Bring the outdoors in need to rush. “amazing” team,” LP (as they affec- all back to their raison d’être: the 100 neighbour and talk for20minutes in together with friends, family if ever therewereatime to embrace most importantly,chocolate from to the “field to fork.” Another Feast CreateaHygge environment at tionately call the original location) percent natural, “old-fashioned” (in the aisles, wherethe staffhavetime and co-workers and build thatapproach again, it’s now. Sugar &Spice. On-certified spot, this teaching-in- home by adding elements of nature. Letitsnow has weathered the storm so far, and thatitisminimally processed) chicken to special order you an item the store memories around good There’s no literal English transla- We oftenthink of Hygge in terms spired restaurant inthe Centrefor Think twigs, wooden décor items Hygge is usually solitary,but that Colas is similarly optimistic about they sell right back to the community doesn’t usually stock. If they gotbig- food. We’remissing much of that communalspirit this tion, but Hygge is aheart-warming of making our homes warm and Food at Durham College’s Whitby and quiteliterally anything you’d doesn’t mean youcan’t social- Verlan’s futuretoo.Although yes, whereitwas processed. And that ger,they’d just be “another big box year and trying to recreate it in different ways,” he says. Scandinavian way of lifethatprioritiz- welcoming, but appreciating nature campus is currently offering meal find in aforest,including plants and ize. Getoutside and take in the they did pivot the business model a matters, says Robinson. “When you store,” says Rickards, and that’s the “At the same time, we know that it’salso a time when es enjoying the simple things in life, is another big part of this lifestyle— kits, dinner specials and family-style flora. Even scents with soothing surroundings of naturewith asmall bit,adding a“petit marché” stocked choose aSargent chicken, or shop at last thing he or his customers want. alot of our friends and neighbours are struggling with from agreat cup of teato, yes, a and thereare plenty of ways to meals forcurbside pickup.Try the notes of pine or spruce will do. (and socially distanced) group of with local products (“if Iuse it in my another small retailer or restaurant, “I just want things togoback to the access to food.” That’swhy the food justice organiza- warm pair of wool socks. It’s exactly enjoyOntario’s wintery wonderland confit,two King Cole duck legs family or friends. Spending time cooking, it’s on those shelves,” says all the profits end up back in the local way they were,” he says. “But until tion has come up with away to help with both of those the kind of comforting approach this season. Head to Harley Farms served on whitebeanand tomato Take aFika with the people youenjoywhile Colas) to work in tandem with the community.They don’t go intothe then, we’regoing to getthrough this, challenges—and Taylor says it makes for agreat holiday we’ll need when temperatures drop in Keene, Ont.tocheck out their ragout,oratwo-person charcuterie Fika is the Swedish word for“coffee out forabrisk walk or snowshoe is dining room. pocketsofalarge corporation.” we’ll be therefor people, and some- gift. They’ve partnered with Drake Commissary to sell and the days getshorter—and cross-country skating trail, where boardfeaturing local cheese and break,” and it’s at the heart of asure-fireway to feel connected to “So far, it’s going well,” she says. And, in return, thosesmall how, we’ll all find ournew normal.” gift baskets containing locally sourcedtreats—including several regions in Ontario aremaking youcan take aleisurely,two-kilome- meats, condiments, sourdough Hygge. It traditionally means taking both the outdoors andyour nearest “Everyone here in Barton Village has businesses do whatthey can to Reunion Island coffee, dark maple syrup and Cinnamon it easy. treskate through thefarm’s fields crostini, seasonal fruit and nuts. time to pour adelicious cup of joe and dearest. Toast Crunch-flavouredpopcorn—to raisefunds for Huron County is encouraging and woodlands. Or tryyour hand their work. “You’re going to love it, the person who people to makeHygge apart of their at snowshoeing at Snow Valley in receives it is going to love it and we’regrateful for your lifestyles this winterwith an entire Barrie, Ont.Thereare 17 kilometres contribution to this important work,” Taylor says. “Re- cozycampaign, including virtual of trails, including several intended ally,isthereabetter gift than good food that supports crafting classes and promos with lo- forbeginner snowshoers. local businesses and at the same time helps put food on cal inns and B&Bs who haveHygge But our favouriteelement of the table in communities hardest hit by the pandemic?” experiences on offer. They’veeven Hygge is its focus on comfort food put together a“Hyggebox”stocked and Bloomfield’s Flame +Smith, a with everything you’ll need to get Feast On-certified restaurant devoted your Hygge on at home,all stocked to cooking overthe fire,certainly fits Joshna Maharaj from local businesses of course. the bill. Trytheir wood-fired WolfeIs- chef and activist

As arule, chef Joshna Ma- haraj prefers to give the gift of “consumable gifts with minimal packaging” during the holidays. This year,she’s been big into preserving. “I’ve gone deep on making drink shrubs this year,and hit the jackpot with my cranberry version,” she says. Shrubs areconcentrated syrups made from fruit, sugar, and vinegar.Maharaj makes hers with fresh cranberries from Johnston’s, aFeast On-certified cranberry farm in Givethe Gift of Groceries Muskoka, Osprey Bluffs honey and empireapple vine- gar.She recommends serving them with sparkling water or warmed with ashot of your preferred alcohol. If you Together we canhelp feed more Canadians! would rather bake, Maharaj suggests whole grain short- The Nikita Foundation is matching every bread made with local grains. “This year I’ll use arye flour from CIPM grains in Peterborough, some of that donation up to $250,000. gorgeous Stirling cultured butter and Forbes’ maple syrup,” she says. Or,consider gifting ahomemade pick- $1 Donated = 4Meals Served! le. Maharaj says pickled garlic scapes are“awonderful addition to aholiday charcuterie board,” but carrots, radishes or tomatillos make great preserves, too. Donate Online secondharvest.ca/donate Suresh Doss food writer

Kitchen tools areafood- ie’sbest friend, according to Toronto-based food writer Suresh Doss, and the ultimate kitchen tool is a Followusonour social media channels: well-made knife. It’s“the best gift you can give any @secondharvestca @secondharvestca aspiring or seasoned home cook,” Doss says. “Working @Second Harvest @Second Harvest with agood knife can be an empowering experience …[because it gives] you [email protected] 416.408.2594 heightened confidence to slice and dice as you prep your favourite dishes.” He recommends any of the products at Knife Toronto for their quality and ele- gance. While you’reatit, consider giving the gift of new kitchenware. Doss endorses the homemade products at Chic and Basta for their refined “restaurant” appeal. Doss will also be taking any opportunity to gift the chile crisps from Zing to friends and family.Their products are “superbly aromatic from the moment you open the jar,” No Waste. No Hunger. he says.