Alberta is a great place to eat – photo – Karen Anderson
Click this The Local Pantry link to find an article I just wrote for Calgary’s City Palate magazine featuring 50 of my favourite local food and beverage products.
Choose these products first and you’ll help grow a strong Alberta and Canadian economy from within. We are blessed with the very best tasting food in the world.
I’ll eat and drink to that. In fact, I think eating local might be the very best way to savour it all.
I was born to grocery shop
Some people are born to shop but I was born to grocery shop. I love it.
I am delighted that I get to write about the great ingredients and cool things I find in local grocery stores, markets and kitchen shops. I do this for my Get This (must have kitchen stuff) column in Calgary’s City Palate magazine.
I’ve been writing Get This since the fall of 2010 and I am inspired by the fun things I find for each and every issue. I respect that my publisher and editor never tell me what to write about. They trust that I will write about things City Palate readers will be interested in. That is what City Palate is about first, last and always…for over 20 years…what readers will find interesting.
Thinking about our readers motivates me every time. Along with the products I love to squeeze in a few recipes and news about local farms and businesses, and great chefs and designers.
In this issue I wrote about the following products which will qualify for this blog’s cool things category:
Cool thing #17 – Ruckles – groovy goat cheese from Salt Spring Island
Cool thing #18 – Spiegelau’s balloon decanter and tumbler set – a darling with great hand feel
Cool thing #19 – Tartufo nero – black truffle oil that I think is asparagus’s taste soul mate
Cool thing #20 – DaVinci orange syrup – agent orange as an asset
Cool thing #21 – Lemonaise – lemon lending flavour potential
Cool thing #22 – Village Brewery Growlers – the most chillin’ beer for summer.
You’ll find the full story in this May/June issue.
I have a fridge, freezer and pantry stuffed to the gills with great ingredients and cool things. I wouldn’t have it any other way. It’s truly a part of what helps me savour it all.