I love my company Calgary Food Tours Inc. and all the fun people I get to work with. Cheers to them for making our company a world class one!
photo – Cole Anderson
Cool thing #23 – Calgary Food Tours is featured in Avenue Magazine
5 Great Calgary Food Tours.
Thanks to Calgary’s Avenue Magazine Executive Editor Jennifer Hamilton for so clearing capturing and highlighting my company Calgary Food Tours Inc in the article above.
Yes, it’s true. When I’m not writing, I’m out on the streets of Calgary leading food tours. The tours are amazing because of the depth of Calgary’s food scene and the terrific partners we choose to showcase. Yet many people still don’t know what a food tour is or what we do.
Read on for a photo journey that will help you see why food tours are quickly becoming the number one attraction in cities around the globe.
YYC Growers – photo – Karen Anderson
Urban farming has become topical.
Here’s a video by Alberta PrimeTime discussing why. The video features Rod Olson of Leaf and Lyre SPIN farm here in Calgary and Professor Debra Davidson of the University of Alberta and they do a great job of explaining why people are becoming more interested in growing food within city limits and addressing naysayers who believe agriculture is only for rural areas.
There is an idea I’ve heard of late that people who grow food for a living inside a city’s limits are not “real farmers”. There’s a bit of an old boy’s club mentality that you must have grown up on a farm, live on a rural farm, and have the stress of bank loans to be a farmer.
I think we have to get past this way of thinking. It’s not going to serve us as we prepare to feed 9 billion people on our planet by 2050.
I think that we need to appreciate ALL people who grow food for us and that’s what I’ll discuss here.
Me and one of my closest farming friends – Penny Marshal of Highwood Crossing Farms presenting at The Calgary Stampede Calgary Coop Showcase Kitchen in 2011 – I’ve learned so much about farming and cooking from Penny!
photo credit – Adam Chiasson
Visiting Alberta’s farms and farmers – whether urban or rural – has always been a big part of my life in Alberta and summer is the prime time to make a visit. If you’d like to meet some farmers here’s some ideas I’ve collected to help you be “Outstanding in a field” this summer.
Albacore Tuna is another Ocean Wise ™ offering from Skipper Otto
photo -Karen Anderson
I’ve got fish on my brain. That’s a good thing. People who eat fish really are smarter. They have higher IQs and less dementia. Their hearts are healthier.
Here’s my CBC Radio One Alberta at Noon podcast about how you can access sustainable Ocean Wise™ certified fish from Skipper Otto’s Community Supported Fishery if you live in British Columbia, Alberta or Saskatchewan. Skipper Otto is casting his net wide this year and will be expanding weekly fish delivery beyond the usual Vancouver drop to land in Calgary and sometimes Edmonton.
Knowing the fish you eat is sustainable and that you are supporting small scale fisheries is a great way to savour it all.
Check out the recipes here and find more info on Skipper Otto here.
My Grizzly Bear Salmon with greens and edible flowers
photo – Karen Anderson
This month on Alberta at Noon I’m talking about a sustainable Community Supported Fishery called Skipper Otto’s CSF. This post will share some of my favourite ways to use the beautiful wild B.C. salmon these fishermen catch when the salmon runs come in off the coast of British Columbia each summer. Salmon is a great ingredient and a favourite ingredient around my home. My family savours it all.
Smoked salmon are on the menu for Skipper Otto’s CSF subscribers
photo – Karen Anderson
In 2011, I did a year of reporting for CBC Radio One’s Homestretch program as their Calgary-based “food finder”. It was my job to find lesser known but great food stories, places and people. What a fun job.
One of the biggest delights of that year was discovering a company called Skipper Otto’s Community Supported Fishery (CSF). This post will describe what CSFs are and provide the story of Skipper Otto then and now. Like most fishing stories, it’s a pretty tall tale – only in this case, it’s all true.
Pan Seared BC Halibut with Morel, English Pea and Chorizo Ragout
photo – Karen Anderson
In this week where sustainable fisheries are on my mind, it’s nice to receive inspiring news that a leader in Calgary’s restaurant scene has firmly anchored his seafood restaurant in the mostly unchartered waters of promoting sustainable fish consumption. I wrote about Catch restaurant’s new buycatch seafood market here. Many thanks to chef Kyle Groves for sharing this beautiful recipe and now we know where to get the “Jet Fresh” halibut we need to make this palate pleaser.
Pan Seared BC Halibut with Morel, English Pea, and Chorizo Ragout
courtesy of Chef Kyle Groves, Catch and The Oyster Bar, Calgary, Alberta
4 X 6 oz. Pieces of Wild BC Halibut Fillet
4 oz. Morel Mushrooms – washed and patted dry
8 oz. English peas – out of the shell and blanched
8 oz. Boiled ratte or fingerling potatoes – peeled and cut into ½” thick disks
6 oz. Chorizo meat – chopped into small pieces
½ oz. Fresh thyme – leaves only
4 oz. Fresh cold butter
1 oz. shallot, minced
1 garlic clove, minced
1 oz. chives, minced
3 oz. Dry white wine
Salt / Pepper / Lemon juice to taste
1. In a cast iron pan sear the halibut fillets on one side until golden brown
2. Transfer to a 400*F oven and cook until the fish reaches 135*F
3. When the fish comes out of the oven, add a few thyme leaves and cook for one minute
4. Meanwhile, in a sauté pan cook the chorizo until the fat has rendered out of it
5. Add the minced shallot and garlic and cook in the chorizo fat until softened
6. Add the Morel mushrooms and sauté until softened
7. Add the fresh thyme leaves and cook until they “pop”
8. Add a splash of dry white wine to cool the pan slightly
9. Add the cooked potato disks and the English peas
10. Bring mixture to a boil and add the cold butter cubes slowly
11. When mixture is thick, season with salt pepper and lemon juice
12. Divide onto 4 warm plates and sprinkle with fresh chopped chives
13. Top with the halibut and serve right away