Fun facts about The Edible City: Toronto's Food from Farm to Fork

Toronto Farmers' Markets

Courtesy of the Toronto Farmers' Market Network

Appletree Market
200 Eglinton Ave. W.
Thursdays, 3-7 pm, April 23-Oct 29, some winter markets planned

BirchCliff Village Farmers’ Market
1512 Kingston Road (east of Warden)
Fridays, 3– 7 pm, June 5 to October 23, 2009

BirchCliff Village Indoor Market
1688 Kingston Road
Thu 12-7, Fri 12-7, Sat 10-6, Sun 11-5, Nov 2009-May, 2010

Bloor-Borden Farmers’ Market
Green P lot, Lippincott and Bloor St.
Wednesdays 3-7 pm, June 3 to October 28, 2009

Dufferin Grove Organic Farmers’ Market
873 Dufferin St. (in Dufferin Grove Park)
Thursdays, 3 – 7 pm, Open all year

East Lynn Farmers’ Market
1949 Danforth Avenue, near Woodbine (in East Lynn Park)
Thursdays, 3 – 7 pm, June 4 to October 29, 2009

East York Farmers’ Market
East York Civic Centre, 850 Coxwell Ave
Tuesdays, 8 am – 2 pm, May 22 to November 3, 2009

Etobicoke Farmers’ Market
Etobicoke Civic Centre, 399 The West Mall
Saturdays, 8 am – 2 pm, June 6 to November 7, 2009

Evergreen Brick Works Farmers’ Market
550 Bayview Ave (between Prince Edward Viaduct (Bloor/Danforth) & Pottery Road)
Saturdays, 8 am - 1 pm, May 23 to October 31, 2009

Evergreen Brick Works Chefs’ Market: open to chefs, caterers and retailers
(open to the public 10 am on)
550 Bayview Ave (between Prince Edward Viaduct (Bloor/Danforth) & Pottery Road)
Tuesdays 8 am - 1 pm June 2 to October 6, 2009

Guildwood Village Farmers’ Market
The Guild Inn, 191 Guildwood Parkway (at Kingston Road)
Thursdays, 2-6 pm, June 11 to October 22, 2009

Liberty Village Farmers’ Market
(Liberty St – Atlantic Ave)
Sundays, 9 am - 2 pm, June 7 to October 27, 2009

Metro Hall Farmers’ Market
55 John Street, near King St.
Thursdays, 8 am - 2 pm, May 28 to October 15, 2009

Nathan Philips Square Farmers’ Market
Nathan Phillips Square, 100 Queen St. West
Wednesdays, 8 am – 2:30 pm, June 3 to October 14, 2009

North York Civic Centre Farmers’ Market
Mel Lastman Square, 5100 Yonge St.
Thursdays, 8 am – 2 pm, June 4 to October 29, 2009

Riverdale Farm Farmers’ Market
201 Winchester (in Riverdale Park)
Tuesdays, 3 – 7 pm, May 12 to October 27, 2009

St. Andrew’s Farmers’ Market
Northeast corner of Maude and Adelaide Streets
Saturdays, 9 am - 1 pm, June 6 - October 31, 2009

St. Lawrence North Farmers’ Market
92 Front Street East (at Jarvis)
Saturdays, 5 am – 5 pm, Open all year

Scarborough Civic Centre Market
150 Borough Drive, Scarborough (near McCowan & Ellesmere)
Tuesdays, 8:00 am - 2:30 pm, June 16 - October 13, 2009

Sherway Farmers’ Market
North Parking Lot, Corner of 427 and The Queensway
Fridays, 8 am - 2 pm, May 1 to October 30, 2009

Sick Kids Hospital Farmers’ Market
555 University Avenue
Tuesdays, 9 am – 2 pm, June 2 to October 27, 2009

Sorauren Farmers’ Market
40 Wabash Ave. at Sorauren
Mondays, 3-7 pm, May 11 to October 26, 2009, some winter markets planned

Stonegate Farmers’ Market
194 Park Lawn Road (At The Queensway),
St James Humber Bay Anglican Church
Tuesdays, 4 – 7 pm, June 23 to October 6, 2009

The Stop’s Green Barn Farmers’ Market
The Green Arts Barn, 601 Christie Ave. (entrance from Wychwood)
Saturdays 8am - 1pm, year-round

Trinity Bellwoods Farmers’ Market
1053 Dundas St West (Northwest corner of Trinity Bellwoods Park)
Tuesdays, 3 - 7 pm, May 12 to October 27, 2009

University of Toronto Farmers’ Market
University College, 15 King’s College Circle, in the rotunda
Wednesdays, 2:30-5:30 September 2009-April 2010

The Village Organic Farmers’ Market at the Toronto Waldorf School
9100 Bathurst
Saturdays, 8:30 am – 1:30 pm, Open all year

Weston Farmers’ Market
GO Train Parking lot, John St. (Weston Rd. & Lawrence Ave W.)
Saturdays, 7 am - 2 pm, May 16 to October 31, 2009

Withrow Farmers’ Market
725 Logan Ave (in Withrow Park)
Saturdays, 9 am - 1 pm, May 23 to October 31, 2009


From galangal to la bomba: Where to find exotic ingredients in Toronto

Craving mochi? Need some dasheen? Here's a list of Kevin Connolly's favourite specialty stores in the city.

Alex Farm Cheese
93 Front St. E (in St. Lawrence Market)
416.368.2415

B.J. Supermarket (Indian)
1449 Gerrard St. E
416.469.3712

Danforth Variety & Fruit Market (East Indian)
2742 Danforth Ave.
416.690.1646

Family Food Market (greengrocer)
93 Front St. E (in St. Lawrence Market)
416.203.1288

Fu Yao Supermarket (Thai)
564–638 Gerrard St. E

House of Spice
190 Augusta Ave.
416.593.9724

Lively Life International Fine Food (assorted)
93 Front St. E (in St. Lawrence Market)
416.362.1464

Masellis Brothers Grocery (local garlic)
909 Danforth Ave.
416.465.7901

Mumtaz Groceries (Sumac)
1069 Danforth Ave.
416.778.1010

Nosso Talho (assorted)
1048 Bloor St. W
416.530.1941

PAT Central Market (Asian)
675 Bloor St. West
416.532.2961

Perola Supermarket (Mexican)
247 Augusta Ave.
416.593.9728

Royal Beef (butcher; tri-tip cut)
1968 Danforth Ave.
416.421.1029

Rube’s Rice Shop (assorted)
93 Front St. E (in St. Lawrence Market)
416.368.8734

Talho e Salsicharia de Rui Gomes (South American)
874 Bloor St. W
416.535.2886

Scheffler’s Delicatessen
93 Front St. E (in St. Lawrence Market)
416.364.2806

T & T Supermarket (Asian)
222 Cherry St.
416.463.8113

Toronto Cash and Carry (Indian)
1405 Gerrard St. E
416.466.3599

Uzel Olives and Olive Oil
585 Jones Ave.
974 Danforth Ave.

Whole Foods Market
159 Yonge St.
416.603.4888

Witteveen Meats
93 Front St. E (in St. Lawrence Market)
416.363.6852


Our guiltiest food pleasures

Alana (Senior Editor): Chocolate-chip cookies

Christina (Managing Editor): Whippets

Evan (Publicist): Fluffernutter sandwiches

Kira (Marketing and Technology Intern): Large hunks of cheese

Rick (Designer): Butter-doused popcorn

Tony (Pressman): Miss Vickie's Jalapeño chips and chicken gizzards.

John De Jesus (Production Manager): Chili in a cone.

Johnny B (Bindery): Pasta and Thousand Islands dressing.


A beer primer, by Wayne Reeves

In his Edible City essay, Wayne Reeves writes about Toronto's brewing scene. Below, we give you the Reeves Beer Primer. (If you'd like to hear more about Wayne on beer, listen to his interview in the first Coach House Podcast.)

Beer divides broadly into ale and lager. Ale uses a top-fermenting yeast and is fermented and conditioned for shorter periods at higher temperatures, yielding a fruitier character. Lager uses a bottom-fermenting yeast and is fermented and conditioned for longer periods at cooler temperatures, resulting in a cleaner, crisper-tasting brew. Ales are typically served warmer than lagers, but are not necessarily darker in colour, stronger in alcohol or heavier in body. Many of the beer styles currently made by Toronto craft brewers are outlined below.

American amber ale: brewed with darker barley malts and ranging from light copper to light brown in colour; typically with more malt character than hop (Cameron’s Auburn Ale, Old Credit Amber Ale, Trafalgar Port Side Amber).

American dark lager: brewed with roasted malts but lighter-bodied than its dunkel cousin; low malt and hop character (Cameron’s Dark 266, Great Lakes Red Leaf Smooth Red Lager).

Barley wine: British in origin, a very strong (9 percent or more alcohol by volume), full-bodied, malty-sweet ale that can mature over a number of years (Granite Gin Lane Ale, Mill Street Barleywine).

Bock: a strong (6 percent or more) German lager with a lightly sweet,malt-dominated flavour, ranging in colour from deep copper to dark brown (Mill Street Helles Bock, Nickel Brook Special Edition Winter Bock, Pepperwood Maibock).

Brown ale: a British malt-accented, often nutty ale with tastes ranging from fairly sweet to dryish and earthy (Amsterdam Nut Brown, Black Oak Nut Brown Ale, Pepperwood Monkey Brown Ale).

Cream ale: a golden, light-bodied North American hybrid beer fermented with ale yeast at lager temperatures to take on a clean, crisp character (Cameron’s Cream Ale, Nickel Brook Cream Ale, Trafalgar Cedar Cream Ale).

Dunkel: a German dark lager with mild sweetness and a dryish finish (Denison’s Dunkel, King Dark Lager).

Fruit beer: a Belgian tradition; an ale or lager flavoured with whole fruit, fruit syrup or fruit extract (Amsterdam Framboise, Black Oak Summer Saison Marmalade Edition, Nickel Brook Green Apple Pilsner).

India pale ale (IPA): originally British, a pale ale with intense hop and high alcohol levels; American versions have citrus, resin or pine aromas and flavours (Cheshire Valley IPA, County Durham Hop Addict, Granite Hopping Mad, Duggan’s No.9 IPA).

Light American lager: very light in flavour, body and alcohol (4.2 percent or less), intended to be very refreshing and thirst-quenching (Cool’s Stonewall Light Lager, Nickel Brook Pilsner).

Pale ale: a hoppy (‘bitter’) British ale that can be amber- or copper-coloured; lighter and clearer relative to porter and stout (Black Oak Pale Ale, Great Lakes Devil’s Pale Ale, Mill Street Tankhouse Ale).

Pilsner: depending on its Czech, German or hybrid Continental roots, a blonde lager with hoppy, malty and/or floral character (King Pilsner, Old Credit Pale Pilsner, Steam Whistle Premium Pilsner).

Porter: a dark British ale that is lightly roasty and dryish (Black Creek Porter, Black Oak Nutcracker Porter, C’est What Coffee Porter).

Scottish/Scotch ale: malt-accented; Scottish variants are often caramelly or fruity and less strong, while Scotch versions are stronger in alcohol and more malty (Amsterdam Twisted Kilt Scotch Ale, Mill Street Black Watch Scotch Ale).

Standard American lager: light in flavour, body and alcohol (but heavier on all fronts relative to light American lager), intended to be refreshing and thirst-quenching (Amber Brewing Lager, Cool Beer Lager, Magnotta True North Blond Lager).

Stout: a very dark British ale; relative to porter, more intense aromas and flavours ranging from roasty and coffee-ish, to rich and creamy, to sweet and strong (Amsterdam Two-Fisted Stout, County Durham Blak Katt, Mill Street Milk Stout).


Gone-but-beloved Toronto restaurants

On Thursday, November 12, we asked our Twitter followers what now-defunct Toronto restaurant they miss the most. They ranged from the greasiest spoons to some of the city's finest dining experiences. Below is the compiled list.

Zizi's

Goldfish

Wish

The Stem

Xacutti

Boba

Perigee

Gamelle

Mildred Pierce

Gio Rana's The Nose

The Canary

XXX Cafe

Pam's Roti

Mad Apples

Get Real! Cafe

True Grits

Tasty

Square

Flight 55


The Edible City Snack Map

Packed full of delicious suggestions from our contributing authors, this map will lead you from the city's most respected restaurants to its best-kept secrets on a tasty treasure hunt for Toronto's greatest snacks.


View The Edible City Snack Map in a larger map


So, you want to volunteer

Here's a list of food organizations in the GTA that are always looking for a helping hand

Not Far from the Tree

Toronto Vegetarian Association

The Stop Community Food Center

Toronto Beekeepers Association

FoodShare

Ben Nobleman Orchard

Toronto and Region Conservation Authority

Second Harvest

Justicia for Migrant Workers

Daily Bread Food Bank


So, you want to make roti.

• Go to Nicey’s Food Mart. Buy two packages of Roti Galore plain roti (without the chickpeas). When you get home, see what ingredients you have in your cupboard: garlic cloves, Chatak’s curry masala powder, one can of chickpeas, cumin seed, sunflower oil. Walk over to the No Frills and shop the aisles for the ingredients you don’t have: two onions, four potatoes, a Scotch bonnet pepper, a package of Canadian stewing beef.

• When you get home, cut up the beef in one-inch pieces. Take half an onion, one habañero and a clove of garlic and chop them in the food processor. Add a dash of Maggi’s, a glop of Geeta green seasoning, a drop of Angostura Bitters and the blended onion, Scotch bonnet and garlic to the beef. In a bowl, let your fingers squeeze the seasoning into the pieces. Put the meat in the fridge, and let sit for an hour.

• After the hour is up, take the beef out of the fridge. Sprinkle a bit of curry powder on it, set aside. Mix three heaping tablespoonfuls of the curry powder with 1/2 cup of cold water.

• Cover the entire bottom of a pot with the sunflower oil, heat it on high. When the oil is hot, take one peeled garlic clove and let it sizzle brown on both sides in the oil before removing.

• Add the curry mixture to the hot oil. It’s going to boil like mad, so turn the heat way low. Worry a little that it might burn – the last thing you want to do is let it burn. Let it simmer for two minutes. Add a little water, stir constantly.

• Add the drained chickpeas to the pot, toss in all of the crushed cumin seed as well a few pinches of the cumin powder (the recipe encourages you to be ‘generous’). Stir the chickpeas so they’re completely coated by the curry/cumin mixture. Add the meat right after, turn it as well.

• Let the mixture simmer for the next two and a half hours. Stir periodically. Add water as needed to keep the gravy consistent. Be patient.

• After the two and half hours on simmer, fork the beef and bite into it. The flesh is tender, and you’re ready to take those four potatoes, which you’ve peeled and quartered, into the pot. Give the potatoes twenty to thirty minutes to get soft.

• Take the one package of the Roti Galore plain roti skins. Microwave each individual skin for forty-five seconds on high on a microwave-safe plate. When it’s done, the roti will feel warm and soft. Take the plate over to the pot, and dollop two spoonfuls of the curry onto the roti. Wrap the roti like a burrito – one hand over, the other hand over, and then folded at the bottoms to keep it all in.

• Take a photo.

• Eat! You can eat it with your hands – it’s the real Trini way, as the oils from your fingers will actually do the food good. Or be Canadian and go at it with a fork and knife, with a little lime hot sauce on the side that you can dip each biteful into. You’ll have leftovers, and the leftovers will probably be even better.

Recipe courtesy of Rea McNamara and her auntie Althea.


10 Fascinating Facts from The Edible City

1. According to the Nutritious Food Basket measure, the average cost of healthy food for a family of four in Toronto in 2008 was $136.28 per week.

2. American rye whisky must be distilled from at least 51 percent rye and has no aging requirements, while the Canadian stuff can legally be called ‘rye’ with a lower percentage of the grain, but must be aged for at least three years in small new-oak barrels.

3. The food-processing industry employs 12 percent of Toronto's industrial workforce.

4. The last salmon to have been caught in the Don was speared near Pottery Road in about 1874.

5. Annually, more than 16,000 Mexican and Caribbean agricultural workers come to Ontario, staying anywhere from a few weeks to eight months.

6. Not Far From The Tree is a Toronto organization committed to helping fruit-tree owners make use of the abundance of fruit that their trees have to offer by dispatching teams of volunteers to harvest it for them. One third goes to the fruit tree owners, another third goes to the volunteers for their labour, and the final third is distributed (by bicycle or cart) to community organizations in the neighbourhood who can make good use of the fresh fruit. More than 320 volunteers and 160 fruit-tree growers are currently registered, and NFFTT picked 8135 pounds of fruit in 2009.

7. In order to follow Canada Food Guide recommendations, a family of four earning minimum wage in Toronto would have to spend a whopping 37 percent of their monthly income on food, while a family receiving Ontario Works and associated benefits would spend 45 percent of their monthly income on food.

8. In 1934, a community garden on St. Clair Avenue just west of Keele provided food for approximately 5,000 unemployed families.

9. The Toronto Vegetarian Association has more than 1,000 members, hundreds of volunteers and three full-time staff.

10. David Garcelon, the executive chef at the Fairmont Royal York, nurtures a garden on the rooftop of the fourteen-floor hotel that includes not only herbs, fruit and vegetables, but six hives that are home to approximately 300, 000 bees.


Food Diary of a Coach House Pressman

Coach House pressman Tony Glenesk has been printing The Edible City for three days now. How does he keep his energy up? We asked him to keep a list of what foods he's been depending on to keep his body running during these long printing days.

Friday, November 6

– 2 Nature Valley granola bars

– Liver and onions with rice, Greek salad, Brussels sprouts and a roll

– 4 mini Hallowe'en chocolate bars

Sunday, November 8

– 3/4 of a bag of Old Dutch Kettle chips

– 1 bowl of shrimp-flavoured instant noodles

Monday, November 9

- 1/4 of a bag of Kettle chips

– Chicken breast with rice, salad, eggplant, grilled zucchini, roasted potatoes and a roll

– 1 Timbit

– 1 glass of orange juice

- 1 glass of grape juice

– 1 Raincoast crisp

Tuesday, November 10

- Bowl of homemade sirloin steak and black bean chili

– 2 pieces of whole wheat toast

– 1 Nature Valley granola bar


Songs to read The Edible City by

– 'Weird Al' Yankovic - Eat It

- Blur - Coffee and TV

– Warrant - Cherry Pie

– Cibo Matto - Birthday Cake

– Booker T and the MGs – Green Onions

– The Beatles – Savoy Truffle

– Sarah Harmer – Black Coffee

– Bow Wow Wow – I Want Candy

– The Presidents of the USA – Peaches

– A Tribe Called Quest – Ham'n'Eggs

– Kelis – Milkshake

- The Archies - Sugar Sugar

- Def Leppard - Pour Some Sugar on Me

- Christina Aguilera - Candyman

- Jimmy Buffett - Margaritaville

- Yo La Tengo - Sugarcube

- Harry Chapin - 30,000 Pounds of Bananas


Discarded Edible City title suggestions

– Eat TO Live

– Chowtown

– Food 401 Thought

– A Gastronomical Guide to Toronto

– CornuTOpia


Stay tuned for more fun facts!