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thebestintoronto · 4 years ago

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WEEKEND GETAWAY GUIDE: TORONTO

I know what you're assuming. And the answer is YES Toronto can be a weekend break escape for Angelenos. If I can do it, you can do it, and thus you definitely should. I just spent 3 lovely days in "The Six" (which ends up only 7% of people that live there really refer to it as), and also divine maple fallen leave was there so much to check out, experience, as well as most notably-- consume.

Thanks to the magnificent Fairmont Royal York hotel, a 90-year-old Toronto prize, this was not only my very first browse through to Canada's biggest city, yet it was likewise my first real browse through to Canada! (I don't truly count docking in Vancouver from a cruise ship and also taking a bus to the flight terminal "seeing" Canada.) I thought of Toronto as a huge city, yet not nearly as big as it really was. It was quickly on the same level with the similarity New York City or perhaps Mexico City. However besides it's stretching "large city" landscape, what truly attracts attention about Toronto is its extraordinary modern diversity. This is one city you will never ever be tired in, and also if you, like me, are game for that "large city" life, Toronto will undoubtedly amaze and also thrill you. So, with every one of that said, below are a few of my personal ideas for your next trip:

REALITIES.

First things initially: fun and also fascinating information. Why? Due to the fact that I feel like to the majority of us, maybe Toronto is just one more huge city, yet factually it's a great deal a lot more unique than you could give it credit scores for! Let's discover some points:

Toronto is home to over 8,000 dining establishments and also bars, making up for 6.5% of the city's services

Toronto invites over 40 million visitors yearly

There are 301 quantifiable days of sunshine (yet the record low temp is -24 levels F).

Toronto is residence to 7 major league sporting activities (one of the most in the nation).

Yonge St (you'll understand it) is the longest road worldwide.

Around 25% of Hollywood motion pictures are shot in Toronto.

There are around 160 completed high-rise buildings in Toronto, with 112 under construction.

STAY.

As soon as you've been totally sold on those fun realities as well as you've gone ahead as well as scheduled your flights, the following obvious action is lodgings. And the only location I am going to advise you stay at, for lots of reasons, is the Fairmont Royal York. Below's why:.

I am constantly trying to find resorts that are special and really seem to embody the city's "significance" (I sort of hate that I just utilized that word however it's so exact wherefore I mean) and also the Fairmont Royal York is exceptionally unique and essential to the city's background, as well as believe me you feel it the minute you pull up and also stroll inside.

She may have simply turned 90, yet she's a classic dame. The resort has been undergoing significant (and also majorly costly) improvements yet the outcome seems to have made it all well worth the while. The brand as well as developers genuinely paid regard to the hotel's history but made the essential updates to maintain guests comfy. It has actually been an attractive change.

The resort's front runner dining establishment REGIME-- a contemporary Canadain brassiere with a conventional French touch-- is definitely superb. The room is lovely, moody, and the food is beyond. So beyond, actually, we consumed there 3 times in 3 days.

The cocktails at Clockwork (the major entrance hall bar) are hands down, no joke, a few of the most effective cocktails I've ever had. When you visit ensure you get a "Meet Me At the Clock" (Hendrick's Gin, Veuve Clicquot Champagne, Lemon, Absinthe, Bitters, Frosé Ice) or a "Clearheaded Harvey" (Absolut Elyx Vodka, Galliano, Clarified Orange Juice, Citric Acid) and also thank me later. And in addition to that bar is just one of the most effective hotel bars I can state I've ever been to. (Ok moving on, prior to I apparently attempt to move in.).

It is centrally located and also within strolling distance of so much, like the CN Tower, Rogers Centre (where the Toronto Blue Jays play), Scotiabank Sector (where the Raptors play), or enjoyable parts of community like Queen St.

While Fairmont resorts are already the embodiment of deluxe to me, the Fairmont Royal York takes it to the next level with their lately redesigned Fairmont Gold offerings which include gorgeous new suites, a whole separate check-in, and also a stunningly stunning personal lounge where visitors can enjoy dishes, canapes, and also a totally equipped honor bar. The focus to detail in the Gold spaces was merely unforgettable, something you are worthy of to see to think hunny.

The Queen remains right here when she remains in town, require I say more.

DO.

This might come as a shock yet there's a great deal to experience in Toronto. Whether you're the foodie, luxury, artsy, stylish, or daring type, there really is something for everyone here. Here's what to think about:.

NIAGRA-ON-THE-LAKE.

My absolute FAVORITE activity from this past journey was seeing an area nearby called Niagra-on-the-Lake, which is essentially Canadian white wine country. You can get there by tiny plane (which is something the Fairmont Royal York will assist establish if you're remaining in a Fairmont Gold Room) or you can arrive by automobile, regardless, I can not advise this place enough. In between the beautiful wineries, the lovable as well as charming midtown, and all of the tasty red wine your heart can manage, I currently can't wait to find back below.

GO TO QUEEN WEST.

The first thing we did after signing in to our spectacular resort was walk down to the beloved area on Queen St. This location I would certainly refer to as "Silverlake East" due to the fact that it reminded me of the location around Sunset Joint. Lots of younger individuals were walking, there are actually great local restaurants and also bars, and also it's house to perhaps the best shopping around. You could invest an entire afternoon discovering this area and I highly suggest that you do.

CHECK OUT KENSINGTON MARKET.

An additional prominent, eclectic, and beloved part of community is Kensington Market. Known for it's more bohemian as well as vivid ambiance, you'll find plenty of great coffeehouse, classic shops, red wine bars, and a wide variety of dining establishments to appreciate.

CN TOWER.

The CN Tower essentially the crown gem of the city. Up until 2007, it was the tallest tower on the planet! In spite of it being fairly the normal vacationer location, mosting likely to the leading to experience those incredible views is entirely worth it. I really did not recognize how extensive Toronto was till I obtained all the way up there. If you're brave you can also partake in what is called the "Edge Walk", where you basically lean off the side of the top of the tower in a harness. Me? No many thanks. However hey, it's a point and individuals love it!

SPORTS!

As previously stated Toronto is residence to 7 different specialist sporting activities groups, so at any offered point during the year there need to be a video game of some kind taking place. I would suggest going to a Toronto Blue Jays video game, but that's primarily because I enjoy baseball and I've constantly wished to see that retractable roof at the arena IRL.

ST. LAWRENCE MARKET.

Regretfully I didn't reach look into the St. Lawrence Market myself however I am told this location is comparable to our own Grand Central Market here in LA, so assume farmers market vibes with food delays galore and also everything in between. This market was developed in 1803 so it deserves having a look back in time alone!

TRINITY BELLWOODS PARK.

That doesn't like a great park, specifically one in Canada? Trinity Bellwoods Park is centrally located, supplies all the perfect park offerings (views, trees, open spaces to partake in leisure tasks) and also is a tourist and also local favorite alike.

THE DISTILLERY DISTRICT.

Everybody informed me I would enjoy the Distillery Area as well as by the sounds of it, they struck the nail on the head. The Distillery Area was aptly called such because of the truth that the area was as soon as residence to the biggest distillery worldwide, however today is house to several of the city's finest clubs, some wonderful shopping, and also some absolutely lovely as well as special landscapes with its old Victorian aesthetic.

EAT & DRINK.

I'll be truthful, I am planning an entire journey back to Toronto SIMPLY to wine and dine. Due to their insanely varied area, the food scene in Toronto is exceptionally rich (remember there are over 8,000 dining establishments and also bars ?!). I ate quite a bit at the Fairmont Royal York, which I once more VERY recommend, but beyond that I am not mosting likely to make believe like I recognize what I am talking about in terms of the Toronto foodie scene, SO, alas for this part I defer to the experts:.

The post “ WEEKEND GETAWAY GUIDE: TORONTO “ was published first on Love & Loathing

Intravenous Hydration Clinic Toronto Ontario - Dr. Amauri Wellness Centre - Dr. Amauri Caversan, ND

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larrytcamp · 5 years ago

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Naturopathy for Constipation

Irregular bowel movements is a very typical digestion problem worldwide with approximately 2.5 million individuals seeing medical professionals every year as a result of this issue. Constipation, which is identified by trouble in passing bowels as a result of solidified feces, is as a result of reduced activity of stool in the gastrointestinal system. A person can be stated to be constipated if they create less than 3 defecation in a week.

Despite the fact that it is not a severe disease, bowel irregularity can be extremely uneasy. It is, as a result, important that one recognizes a few of home remedies that can be made use of to handle this problem. The good news is, there are a great deal of natural as well as easily available items that have actually shown to be efficient in taking care of constipation First of all, though, you will require to recognize the root causes of this trouble to assist you in preventing it in the first place.

Causes of constipation.

Bowel irregularity can be as a result of different factors. The most common root causes of constipation are poor diet regimen as well as absence of exercise.

1. Poor diet

A diet plan loaded with polished carbs, sugars, processed foods, harmful fats, synthetic additives, inadequate consumption of water and alcohol can extremely quickly result in irregularity. Inadequate usage of water, for instance, leads in the production of tough feces that becomes difficult to move along the intestinal tracts and removing it from the body.

2. Absence of exercise

Exercises are extremely critical to for the gastrointestinal system in that they assist to strengthen muscle mass and raise the flow of blood. This guarantees the muscles along the digestive system wall surfaces continue to be effective in moving the digestive tract down towards removal.

Various other minor root causes of bowel irregularity include enhanced anxiety levels, consumption of specific drugs such as antacids, antidepressants iron and calcium supplements, hormone or thyroid issues, as well as aging.

So what are the all-natural natural home remedy for irregularity?

Naturopathy for bowel irregularity requires intake of adhering to food products as well as complying with a healthy and balanced program.

1. Figs

Both completely dry and fresh figs are incredibly popular for the treatment for irregularity. They are natural laxatives which are also rich in fiber that improves defecation. An adult might take in after dinner two figs (dried type) soaked in water for 12 hours. This will certainly help in easing irregular bowel movements in morning. The fig solution has actually profited a great deal of patients and several individuals dealing with piles have actually also accomplished great results.

2. Water

Absence of water usage causes completely dry bowel which becomes difficult to move along the system. Ample intake of water assists to guarantee that bowel moves quickly.

3. Aloe Vera

Pure Aloe Vera gel fresh taken from the Aloe Vera plant has several uses one of which is that it assists in handling a constipated gastrointestinal system. Two tablespoons of this fresh gel boosts food digestion and also enhances motion of bowel along the system.

4. Honey

Honey is a mild laxative that can be really beneficial in handling bowel irregularity increasing the performance of GI tract walls. 2 teaspoons of honey taken 3 times a day or combined with lemon juice in warm water will certainly assist in finishing the job.

5. Spinach

Spinach has outstanding impacts on the intestinal system. It regrows, reconstructs and also cleanses the whole system alleviating irregular bowel movements. It can be eaten raw, gently prepared or as a raw juice.

6. Fresh and also dried fruits

Fresh and dried out fruits are normally rich in fibers. They aid to scrub food, waste bits as well as clean the digestive system making it much easier to relocate the food in the tract promptly.

7. Fresh lemon

Lemon contains citric acid which can serve as an energizer for the digestive system system. The acid can additionally serve to get rid undigested material in the colon as well as toxic substances. One fresh lemon with a solitary glass of warm water will certainly help in alleviating irregular bowel movements.

8. Ginger or Mint tea

Peppermint has menthol whose antispasmodic impacts kick back muscular tissues along the GI system. The two minimize slowed digestion.

9. Prunes

Prunes are extremely abundant in fiber. In addition, they have a sugar type called Sorbitol. Sorbitol is highly effective in loosening feces as well as reducing the duration of transit of stool thus avoiding bowel irregularity.

10. Fennel

Fennel seeds have for long been utilized to treat not just irregular bowel movements however additionally acid indigestion and also bloating. These seeds affect the smooth activity of muscles in the digestion system.

11. Flaxseed oil

A mug of 1 spoon of flaxseed oil and also a solitary orange juice glass can also be used to alleviate bowel irregularity. This mixtures layers stool as well as intestinal tracts increasing the regularity of bowel movements.

12. Blackstrap molasses

A single teaspoon of the molasses blended with tea or warm water will have great deals of nutrients such as magnesium that assist the gastrointestinal system muscles to move the bowel.

13. Olive oil

Olive oil is one of the commonly found items in any kind of house. Few individuals know that pure olive oil can aid a whole lot in alleviating constipation. A solitary tbsp of olive oil in the morning prior to you eat anything will boost your gastrointestinal system improving defecation considerably. You can add one spoon of lemon juice for better preference as well as outcomes.

14. Castor oil

Castor oil is also valuable in dealing with irregular bowel movements. These oils not just promote intestinal tracts for very easy passage of digestive tract however can likewise oil it making it easier for the digestive tract to glide through.

15. Sesame seeds

The oily nature of these seeds assists in hydrating intestines if irregularity is due to a dried stool.

16. Grapes

Grapes have insoluble fiber efficient in producing routine bowel movement treating irregularity. One can consume half a glass of freshly ready grape juice or steamed milk with 12 seedless grapes every night.

17. Raisins

A certain research performed on a populace showed that individuals that ate raisins had their digestion time quickened. Raisins have fibers and tartaric acids that bring a laxative result beneficial in treating bowel irregularity.

18. Epsom Salt

Epsom salt is abundant in magnesium which when taken in increases tightening of muscles helping with far better functioning. It additionally aids in attracting water from around it which causes the conditioning of feces for smoother movement.

19. Baking soda

A tsp of this item combined with little cozy water aids in re-alkalizing and neutralizing acid in your tummy, doing away with air and also permitting smoother passage of bowel thanks to the bicarbonate discovered in it.

20. Coffee

Coffee can work as a stimulant for your colon boosting its general efficiency. You should, nonetheless, avoid eating too much of it as it is also diuretic.

The post “ Naturopathy for Constipation “ was originally seen on Naturopathy Cure

Learn how naturopathic medicine works. Visit Dr. Amauri Caversan ND, Toronto wellness clinic.

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sheylafethurva · 5 years ago

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Ber...wait for it...bere

In this post, we are going to keep exploring the unknown. As Thai food once was new to me, and today is one of my favourites, I keep searching for unexplored flavours as a way to develop my tasting perceptions, upgrade my repertoire as a gourmande and maybe discover a new favourite dish. Below you’ll see that I did try a new cuisine recently. Do I have a new favourite dish? Well, let’s discover.

Silva, S. (photographer). (2019).Toronto, ON

love walking in the streets. I’m always looking at the stores and especially to restaurants. Have you ever tried to make a list of all the restaurants you want to visit? I have one, and I’ll tell you, it keeps getting longer and longer. One of the restaurants I crossed from my list was African Palace*.

Ethiopian /Eritrean Restaurant?

I HAD to go.

My husband didn’t hesitate one second when I suggested for us to go there. We were starving, and as the proverb says “hunger is the best spice,” nothing could go wrong.

Silva, S. (photographer). (2019).Toronto, ON

The restaurant is super simple and looks authentic.

I’ve never been to Ethiopia or Eritrea, but I didn’t feel that I was in Toronto either.

The smell of the place, to begin with, was not familiar at all. I could relate it to something close to the earthy vibe that comes from cumin together with a citrussy cardamon/ginger sort of breeze, but the truth is that it wasn’t in my range of known smells.

Since we didn’t have any reference for this particular cuisine, we decided to order a plate, which was composed of small portions of ” main dishes.” First cultural divergence: no silverware. Yes, we're supposed to eat with our hands (not entirely new for me because I had already eaten this way in a Maroccan restaurant). My husband was a bit surprised =O As appetizers, we ordered samosas. Yes, a safe choice. But the main dish was going to be a surprise. While we’re waiting, I caught myself looking at the tables beside us. All of them had a sort of beige napkin folded on a plate. I thought to myself, “those napkins look dirty. I’m not using them”. We ordered some beers, and soon the samosas came (6 und). Super hot, crunchy, and spicy, the way it should be. They were filled with vegetables (potato carrots, peas, onions, and garlic), and as a dip, they brought us a very fresh sauce, probably made of cilantro, lime juice, and pepper. It was delicious, but nothing new. Delicious samosas served to two starving people: undeniable success. We were still carefully tasting the samosas when our plate came. It was a big tray covered with what seemed to be a french Galette (made of buckwheat), and onto it was the selection of 8 main dishes- in small portions-, and a little fresh salad in the middle. On a separate plate, they gave us the “beige napkin.” Well, it wasn’t a napkin, after all, it was, in fact, their flatbread, called Injera. That was my first mind-blowing moment.

Silva, S. (photographer). (2019).Toronto, ON

Later, I found that this injera bread is made of Teff ; an ancient grain from Ethiopia and Eritrea, widely used in both cuisines. Totally new to me in all senses. It’s beige- soiled like colour is not quite appealing, not mentioning its unique texture and smell.

Peter Cassidy / courtesy Kyle Cathie. “ Traditional injera from Ethiopia “

Retrieved from:

https://nationalpost.com/life/food/cook-this-traditional-injera-teff-sourdough-flatbread-from-ethiopia

The first chock was related to its temperature; it was COLD. The appearance/ consistency was very similar to a crêpe, but a bit thicker. It also wasn’t completely dry; the sensation was the same as touching a slightly humid cloth. It also seems like a cloth/napkin, so in terms of visual appreciation, it’s a challenge to our sigh sense.

As I said, the only tools available to eat are our hands and the injera. This bread is supposed to help you eat since it absorbs the moisture and works as little bundles for you to fill with the variety of meat and legumes on the tray.

Carlos Thurler by Silva, S. (photographer). (2019).Toronto, ON

First, I wanted to taste the plain injera because I thought it could be similar to the buckwheat crêpe.

I was WRONG.

It’s nothing like it. It is light, and it has that tangy characteristic present in fermented foods. Later, while researching about it, I discovered the Injera dough must ferment for at least four days, so the harsh smell that emanated from it comes from this process. In terms of taste, it is quite neutral; however, you can perceive the earthy presence of the teff, together with the specific acidity from the fermentation, all composing a spongy, ultrasoft, cold dough that claims for a complement.

Obviously, it is the intention; this flat bread is not meant to be eaten plain. It’s neutral taste, and spongy consistency is the perfect choice to go with such robust flavoured and succulent main dishes.

Silva, S. (photographer). (2019).Toronto, ON

Ours were: Yemisir Wot (red lentils with berbere sauce), Gomen Wot (Spinach and carrot with onion, garlic, and ginger), Tikil Gomen ( Cabbage and carrot in a mild turmeric sauce), Yekik Alicha (Yellow split peas with onion, garlic, and turmeric), Azifa (green lentils with onion, garlic, cumin, and turmeric) Silsi (Tomatoes, onions, and garlic in a berbere sauce), Beef Tibs (with onion, tomato, and peppers), Ye-Beg Alicha (bone-in and carrot in turmeric)

To be honest, I didn’t look at the plate’s description when ordered; I didn’t want any spoilers. As I mentioned before, the first very unique surprise was the injera itself, which is so very eccentric in all senses. So, to start my exclusive tasting, after trying my bread plain, I torn another piece of it and started filling it with the lamb, which resembled a very thick stew. The taste wasn’t different as well, but it was sweeter to some extend, and it had a gamey smell and taste that wasn’t disguised by the fair amount of turmeric. The high point of this dish was the softness of the meat that easily melted as soon as we started chewing. The next bite was the red lentils. I had never tried red lentils before, so I was curious. As usual, I smelled it before putting in my mouth, and I couldn’t identify it’s fragrance. It wasn’t something I knew, so I had to eat it. the Second mind-blowing moment, I couldn’t recognize it’s taste. The lentils tasted nuttier than regular lentils, but there was something else. It was spicy and citric with a pinch of sweetness sort of seasoning that I couldn’t relate. I remember thinking it could be cardamon or even ginger, but it was something between them or even more to it.

After trying those lentils I couldn’t focus on anything else. It’s so rare to taste something COMPLETLY knew, out of our range of flavours that I was intrigued. I had to discover what it was. I kept trying all the other dishes, and all of them were well seasoned; in most of them, we could identify the sweet taste of caramelized onions, complemented with the powerful taste of garlic, turmeric, and ginger. Texture-wise they were all very soft; there weren’t any contrasts. They all blended in a single smooth bite. By the time we finished eating, the only thing I wanted was to know what was in those lentils. The menu wasn’t with us anymore, so I couldn’t look at it. I thought I could ask the waitress, but she was really busy, and when we paid the bill there was no time for interaction. I had to discover it on my own.

What I thought was going to be difficult was as simple as it could be.

I just had to google “Ethiopian/Eritrean” spice, and the answer was right in front of me: BERBERE. When I read the description, it was exactly what I could taste, and I couldn’t identify that taste because there are very specific spices that I had not tried or even heard about it before. Also, I discovered that berbere is like a curry, each family, restaurant, or region have their own. The amount of spices normally varies from 12 to 25, according to preferences and regions. It’s difficult to find a standard recipe, but most of them include ginger, garlic,chili peppers, cardamom, fenugreek, all spice, nutmeg, paprika, korarima, and ajwain. The completely unknown taste, and fragrance probably comes from the korarima and ajwain. The korarima is also known as “Ethiopian cardamon,” so I could understand why those lentils were so sweet and fresh at the same time.

Castleman, Joe (Gyrofrog). “Whole Kororima ”. Own work, copyleft, 2010.

If I had to compare it with a regular cardamon, I would say that the korarima added much more freshness than sweetness to the lentils. The most perfect complement, I suppose it’s the ajwain.

TRACHYSPERMUM AMMI: Ancient Unani medicine for modern cure, A review of potential therapeutic applications - Scientific Figure on ResearchGate. Available from: https://www.researchgate.net/figure/Ajwain-Plant-flowering-top-seeds_fig1_329521413 [accessed 6 Mar, 2020]

Those fruits (yes fruits, not seeds) are dried and roasted, and they are part of the same “family” (Trachyspermum ammi) as the cumin, caraway, dill, so they also complemented the dish, adding pleasant minty/ sweetish notes.

About the experience

The whole experience at this restaurant was a blessing. What is a regular Ethiopian/ Eritrean meal was a memorable night for my husband and me. All of our senses were explored from the time we entered that place to the moment we stepped out of it. The cozy ambient, the animated music, transported us to a place we have never been before. That plate to be shared, eaten with our hands, made me think about how a meal can unite us. The eccentric injera, with its unappealing colour, unexpected temperature, and unforeseen texture, establishes itself as a pillar of the Ethiopian/ Eritrean cuisine, being not only their primary carbohydrate source but also an indispensable kitchen “utensil.” The Berbere was a unique discovery. Its taste is so peculiar, full of not relatable flavours that transformed simple lentils into an exploration. I definitely need to try injera again to evaluate it in terms of taste. I was in love with its concept but not captivated with its mouth-feel. In my next post, you will see how this experience inspired me to create a delicious treat.

* African Palace: 977 Bloor St W, Toronto.

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pr4cticeleague · 5 years ago

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Acidified Roman Architecture, and Shrubs

Originally, I intended to explore examples of Roman Revival architecture in Toronto. That may sound like a hop, skip, and a jump away from anything vinegar related – and, admittedly, it kind of is – but I was confident in my ability to connect the two. Some would even say I was cocky, delusional, lost grip of reality, had my head so far up my you-know-what that I could no longer see the error in my ways, the forest for the trees.

To me, the connection was obvious. I had information others didn’t, insights I could see with my naked eye while common scholars required magnifying glasses. Those who know, know. Those who don’t, don’t. But I am here to make the unknown, known, for those who don’t.

In ancient Rome, the time period most famous for Julius Caesar’s and Cleopatra’s romantic escapades – honestly, can anyone name a more iconic duo?? – there was a drink called Posca. Posca, in its simplest form, was a vivacious combination of red wine vinegar, water, and an assortment of herbs. Roman soldiers used it as an energy drink while on their long marches.

Of course, to us 21st century neo-moderns, Posca may sound unpalatable. Too acrid, eliciting face squishing reactions, closer to cleaning product than consumable liquid. We are not ancient Roman soldiers, and naturally we don’t eat or drink as they do. But Posca has a more drinkable, enjoyable, celebratory, younger cousin. Their name is Shrub, and they are delighted to make your acquaintance.

Where Posca wore suits of armour and carried swords, Shrub rocks outfits with the perfect degree of sprezzatura, the Italian word for nonchalance, unmatched by any other drink. Where Posca used still water, Shrubs use sparkling. Where Posca used red wine vinegar, Shrubs use infused vinegars with fruits, herbs, spices, and sugars. One is old and gray, the other is youthful like the rays of a morning sun. Shrub.

In a sense, a Shrub is a revival of Roman Posca. That was going to be my connection. Shrub is a revival of Posca, just like there are examples of Roman Revival architecture in Toronto. Both endeavours taking qualities which they find appealing and appropriating them into the modern landscape, or cityscape, or dinner plate.

Acid League is teaming up with Ontarieau to manifest this idea of revival. We have four Shrubs coming out and each are fantastic. Not only do they have significantly less sugar than typical soft drinks, they also have more complex and memorable flavour profiles. Imagine biting into a fresh apple (or pineapple, or mango, or whichever fruit is your favourite), not only do you experience the sweet flavour which is stored in the fruit’s natural sugar, you also experience the sour sensations which are typically attributed to malic acid or citric acid, both naturally occurring.

Our line of Shrubs is evocative of authentic experiences, of apple picking, of lazy days laying in green grass, of the proud feeling of watching your children grow into young adults. These are sweet thoughts. Yet they’re sour in the sense that they can affect us sharply, suddenly, and without warning. Either at the realization of how far you’ve come, or of how much has changed. It’s the sharpness that informs us of the meaning behind a moment. It’s the sweetness which has us coming back for more.

Anyway, to my great chagrin, the examples of Roman Revival architecture found in Toronto aren’t 100 percent beautiful. So, I decided to show you what ‘acidified’ Roman Revival architecture looks like. It’s a bit of a gratuitous, brightly coloured, screaming unicorn fantasy, but I like the acidic alternative more than the original. I hope you do as well. Enjoy.

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theworlds50bestcocktails · 5 years ago

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Thanks to 🍸 @cheerstohappyhour • • • • • Top 5 Toronto Spots For Holiday Cocktails . The countdown to Santa has begun!! The season is off to a good start - we’ve got boozy advent calendars at the @LCBO to help us count the days (Shoutout @drinksbythedram!!) and there are more holiday popup bars than before, which I think is just SPLENDID!! This city has a lot going on but here are my Top 5 destinations (in no particular order) for stellar Holiday Cocktail vibes. So get your bad-Santa hat on and rally the crew for a holiday sippin’!! . . 1. @alohachristmasbar - 1279 Queen St W . Drink 1: Little Snowflake @Hendricks Gin, St Germain Elderflower, Strawberry, raspberry, supasawa Cordial . . 2. @miracletoronto - 146 Ossington Ave . Drink 2: Yippie Ki Yay Mother F****r Barbados Rum, Trinidad Overproof Rum, Cachaça, Purple Yam & Coconut Orgeat, Pineapple and citric acid . . 3. The Thirsty Elf inside the @fairmontroyalyork . Drink 3: Fuzzy Grinch Gin, Sour Puss, Lemon Juice, Simple Syrup, Kiwi Cranberry Juice, Prosecco . . 4. @sippinsantatoronto - 1369 Dundas St W . Drink 4: Jingle Bowl - Two Person Drink Dark Jamaican Rum, Aged Demerara Rum, apple brandy, Amaro Averna, lemon juice, orange juice, pineapple juice, maple syrup, cinnamon syrup, angostura bitters . . 5. The entirety of the @toxmasmarket hosts many different bars that will each have you feeling warm and festive. https://www.instagram.com/p/B5sFUYfIln_/?igshid=fiml7gedh5fq

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kg-beer-passport · 6 years ago

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🍺🍺🍺½❌ • Bellwoods Brewery Tangerine - Jelly King Sour Ale w/ fruit ABV:4.1% IBU:❓ • Starts with a prickly mouthfeel that leads into sweet flavours of orange juice and tangerine puree. The citric hops acidity comes into play in the mid-sip and provides a zap of tartness to the otherwise juicy finish. Medium to full bodied mouthfeel throughout the sip. @bellwoodsbeer #bellwoodsbrewery • This beer is good, but it just doesn’t reach the greatness of the jelly king variants I have been able to try before this one. If your looking for a slightly tart mimosa then this one is for you • • • • • • #beer #beers #beerme #ilovebeer #beertime #beerporn #craftbeerporn #beergeek #beernerd #beersnob #beerstagram #instabeer #beertography #beerlover #drinking #craftbeer #cheers #prost #salud #beeroclock #beerreview #drinkcraft #craftnotcrap #beerinfluencer #beerblogger #canadiancraftbeer #ontariocraftbeer #toronto https://www.instagram.com/p/Bts6B7ulE8P/?utm_source=ig_tumblr_share&igshid=usrpeeqkyvdp

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bonniejstarks · 5 years ago

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JOICO ZERO HEAT AIR DRY STYLING CREME (FOR THICK HAIR)

Joico Zero Heat Air Dry Styling Creme is a smart name. “Oooh, something for air-drying my hair,” I thought with some excitement when I received the PR samples. And then I remembered that the leave-in spray and curl-enhancing mousse I regularly use don’t say “air dry” on the packaging, but I air-dry my hair 99% of the time anyway because you can with those kinds of products.

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Hagrid’s hair is like mine if I let it air-dry without using product. I keep my beard much more closely trimmed though. Truth.

Well done, Joico! Zero Heat Air Dry ($19.98 CAD at select salons and $19.99 USD at ulta.com) is the best and coolest name for a frizz-minimizing, curl-enhancing styling cream ever. Made me near desperate to try the stuff, even after I’d returned to my marketing-can’t-fool-me senses.

Before I launch into the rest of this Zero Heat narrative, a little about my hair: When I use a leave-in followed by curl-enhancing mousse, some of my hair air-dries into soft spiral curls, some in stretched-out waves, and some in frizz if I haven’t distributed the product properly throughout. If I air-dry without product at all, my hair looks like Hagrid’s. That’s 100% accurate. Just ask niece Lauren.

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the first date

The first day I used Zero Heat, I got compliments on my hair. My natural waves and curls were frizz-free, soft and glossy and nicely defined with an I-didn’t-have-to-do-much-to-make-it-look-this-way finish.

Several hours into our first date: Zero Heat + zero effort.

“Thank you,” I said to the lovelies who told me my hair looked great. “But you know when you go on a first date with someone who is attractive and engaging but quickly reveals a deal-breaking quirk that disqualifies him (or her, if that’s your vibe) as a potential partner for you? And it just makes you miss things you liked best about a previous partner? That.”

For me, Joico Zero Heat for Thick Hair was a winner in all the ways but one: fragrance. Why couldn’t it be like the zesty Garnier Fructis I love instead of that generic sweet-ish salon-product scent? “I like the results so much, but just can’t get past how it smells,” I whinged to the ladies who’d said the nice things.

However, in the days following, I kept thinking about the results I’d liked so much. My usual styling routine of leave-in conditioner then curl-enhancing mousse is fine when I manage to distribute everything properly, but Joico’s Zero Heat had noticeably amped up shine and softness and reduced frizz to a level my regulars don’t quite reach. And it did so without weighing my hair down in the least. But the SCENT! Aaaargh!

the second date

Yes. The memory of my soft, shiny waves and curls, along with a little background check on Zero Heat, led to a second date despite the fragrance.

Joico Zero Heat for Thick Hair: second date. We went to a gym and worked while our Liza Herz worked out.

Okay, the “background check” consisted of reading the fact sheet that had come with the samples. Expected ingredients include dimethicone and lightweight polymers, reliable smoothing agents, but the formula also contains rose hip and castor oils, for added suppleness and shine. My usual routine does not include oil, although hairstylist Anna Barseghian, who cuts my hair, told me once that it should. (Fun fact: Anna used to work with Meghan Markle when the actress lived in Toronto as part of the “Suits” cast.)

Zero Heat benefits also apparently include reduced dry time (didn’t notice that) and 24-hour humidity control (possible; will see when there’s more humidity in the air).*

“The scent will dissipate once your hair is dry,” I told myself. “Or, fingers very tightly crossed, you’ll get used to it enough that you won’t smell it anymore.”

And it’s mostly true. I only notice the not-for-me fragrance when I’m applying Zero Heat, and for a bit while my hair dries. Now, as I type this, I can’t smell it at all, and my hair is soft, glossy, and my waves and curls maintain a pleasing definition better throughout the day than before.

In fact, Joico Zero Heat for Thick Hair and I have been on several dates since our first, and I’ve even put in a little more effort à la the model in this video.

I twisted sections of hair and secured them with the same kind of clips ($1.69 CAD for 12 at amazon.ca and $10.15 USD at walmart.com). Unlike the model, I sectioned and twisted all my hair, just to see if it would make much of a difference, and left the clips in for about an hour. My hair was still quite damp when I removed them, but I left the twists in to dry further before gently shaking them out.

Joico Zero Heat for Fine/Medium Hair and for Thick Hair

Hours later, although my hair didn’t look like the model’s in the opening photo (her hair is naturally curlier than mine, and was most likely enhanced a bit with a curling wand too), I liked the effect. In addition, partly thanks to Zero Heat and partly thanks to the twists, my curls and waves withstood pillow-time much better – usually, they flatten out to almost straight unless I sweep my hair up and over my pillow before going to sleep. They actually held their shape far better for several days, and freshening up took minimal effort.

*And UPDATE: On a recent rainy hair-day-two, I was out without an umbrella more than once, enough to get my hair somewhat wet on top, although not soaked. And my hair did not frizz!

I might as well admit it now in case it isn’t already obvious: Joico Zero Heat Air Dry Styling Cream is my new boyfriend.

over to you

Zero Heat has been out for a bit. Has any of you tried it?

If you air-dry your hair, what’s your go-to styling product?

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JOICO ZERO HEAT FOR FINE/MEDIUM HAIR ingredients: Water/Aqua/Eau, Myristyl Alcohol, Dimethicone, Peg-8 Distearate, Ppg-2 Myristyl Ether Propionate, Phenoxyethanol, Arginine Hcl, Laurdimonium Hydroxypropyl Hydrolyzed Keratin, Rosa Canina Fruit Oil, Hydroxyethylcellulose, Polyquaternium-37, Dicaprylyl Carbonate, Polyquaternium-68, Disodium Edta, Polyimide-1, Peg-4 Laurate, Lauryl Glucoside, Ethylhexyl Methoxycinnamate, Butyl Methoxydibenzoylmethane, Ethylhexyl Salicylate, Ppg-26-Buteth-26, Peg-40 Hydrogenated Castor Oil, Citric Acid, Phosphatidylcholine, Aminomethyl Propanol, Iodopropynyl Butylcarbamate, Hydroxycitronellal, Alpha-Isomethyl Ionone, Limonene, Coumarin, Fragrance/Parfum.

JOICO ZERO HEAT FOR THICK HAIR ingredients: Water/Aqua/Eau, Behenyl Alcohol, Myristyl Alcohol, Dimethicone, Steareth-21, Peg-8 Distearate, Ppg-2 Myristyl Ether Propionate, Propylene Glycol, Phenoxyethanol, Arginine Hcl, Laurdimonium Hydroxypropyl Hydrolyzed Keratin, Rosa Canina Fruit Oil, Steareth-2, Behentrimonium Chloride, Polyquaternium-11, Polyimide-1, Disodium Edta, Peg-4 Laurate, Ethylhexyl Methoxycinnamate, Butyl Methoxydibenzoylmethane, Ethylhexyl Salicylate, Ppg-26-Buteth-26, Peg-40 Hydrogenated Castor Oil, Citric Acid, Isopropyl Alcohol, Phosphatidylcholine, Aminomethyl Propanol, Polyquaternium-37, Dicaprylyl Carbonate, Lauryl Glucoside, Iodopropynyl Butylcarbamate, Hydroxycitronellal, Alpha-Isomethyl Ionone, Limonene, Coumarin, Fragrance/Parfum.

For brand info, visit joico.ca* or joico.com*.

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emerdepot · 4 years ago

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Are you looking for the Procedure Masks Canada? For the protection of facial area & associated mucous membranes (eyes, nose, mouth) Emer Depot where you can get best quality masks & more now in canada. For more information visit our website

#Procedure Masks Canada #Citric Acid Toronto #Astm Level 2 Mask Canada #Level 3 Mask Canada

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loribos · 5 years ago

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New Post has been published on Toronto Events, Activities and Entertainment

New Post has been published on https://www.torontonicity.com/2020/01/03/diy-skincare-ingredients-should-not-use-face/

DIY Skincare Ingredients You Should Not Use on Your Face

It’s a brand new year and many of us have created resolutions to take better care of our bodies and health. One of these resolutions may include following a new skincare regime. DIY skincare regimes are popular since many natural skincare products are pretty pricey. There are several foods you can put on your face that are great for your skin such as yogourt, avocado, honey. But, according to Dr. Gretchen Frieling, a board-certified Boston-area dermatopathologist, some natural products can cause adverse side effects. Dr. Frieling warns us about some popular DIY skincare ingredients and why you should never put them on your face.

Using lemon juice on your face can result in a severe chemical burn, photo noah-buscher-eCJiD00AJqs-unsplash

Do not use toothpaste to treat acne

Many people swear by treating pimples with toothpaste since toothpaste contains drying ingredients such as baking soda or hydrogen peroxide. While toothpaste may be effective in drying your zits, Dr. Frieling explains, “it can also cause irritation, redness, and even peeling.” “This is no better than any over-the-counter products,” she adds. (adsbygoogle = window.adsbygoogle || []).push();

Do not use lemons and limes as toners

You may have seen DIY exfoliators or toners that include lemon juice, but Dr. Frieling advises against putting lemon juice on your face: “Because of its high acidity, lemon juice can disrupt the natural pH levels of your skin leading to irritation and hyperpigmentation.” Another reason to avoid using DIY skincare products with lemon juice, especially outdoors, is citric acid in lemons and limes can cause a “severe chemical burn when exposed to UV rays,” she adds.

Do not use rubbing alcohol to dry acne

Rubbing (isopropyl) alcohol cleans wounds and disinfects the skin. It’s also great mixed with water and dish soap for melting the ice on your windshields! If rubbing alcohol is this powerful, it’s not surprising that “repeated exposure to isopropyl alcohol on the face strips the skin of its natural protective barrier, oils, and irritates the skin,” says Dr. Frieling. Although rubbing alcohol removes bacteria, causes of acne breakouts are often deeper than surface bacteria. Instead, use acne products that “target the inner layers of the skin and protect its natural pH levels in ways rubbing alcohol can’t,” says Dr. Frieling.

Do not use baking soda as an exfoliator

Baking soda, which is an alkaline, attempts to neutralize acidity. Dr. Frieling says healthy skin should have a pH level of around 5.5, which is slightly acidic. “Baking soda (a pH of 9) can cause [the outer layer] to break down,” she adds, “leaving the skin vulnerable to bacteria and worsening the condition.” Baking soda is often used as an exfoliator; however, Dr. Frieling does not recommend using baking soda on the face as over-exfoliation causes irritation. (adsbygoogle = window.adsbygoogle || []).push();

Do not put raw eggs on your face

You have probably seen DIY skincare experts advocating that you use raw eggs on your face. Raw eggs can contain salmonella, which can penetrate the skin via a scratch or unhealed blemish. While egg whites are definitely cheaper than most serums, Dr. Frieling says, “Putting raw egg whites on your face can cause infection, not to mention possible allergic reactions.”

Do not use coconut oil as a moisturizer or cleanser

Coconut oil is a popular food that can give you lustrous hair and it’s also popular to be used in coconut swishing to remove bacteria from gums. Dr. Frieling warns that “Coconut oil is extremely comedogenic…and…can’t be absorbed into the skin, clogging your pores, and causing more breakouts.” Don’t even use it as a cleanser since “coconut oil leaves a thin layer of film left behind which can suffocate your pores.” adds Dr. Frieling. You should opt for plant-based oils such as Argan oil, which is anti-comedogenic.

Dr. Gretchen Frieling, MD is a Harvard-trained, board-certified Dermatopathologist, with over 10 years of experience in Medicine and Dermatopathology.

You might be interested in reading, “7 Uses for Lemons You Probably Haven’t Heard About“.

#DIY skincare

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jessicakehoe · 5 years ago

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Six Vegan Beauty Brands To Know Now

Clean beauty is officially on the rise. Where once being eco- and animal-friendly was niche, nowadays it’s becoming expected from consumers of the brands they purchase. And a whole new crop of vegan beauty brands are popping up as a result.

In a 2018 study done by Dalhousie University, it was revealed that 9.4% of Canadians call themselves vegetarian or vegan. Whilst it might not sound like a huge percentage, it’s a tremendous leap from previous years – in fact, more than one million more people identified as a vegan or vegetarian than 15 years prior.

On the beauty front, according to Mintel’s Global New Products Database, the vegan beauty market increased 175% from July 2013 to June 2018. The main driving forces behind the increased demand for vegan and cruelty-free options in the beauty industry are millennials and Gen Z. The new consumer is keen for products whose ingredients list they can actually��understand, that aren’t tested on animals and don’t have a huge environmental impact.

Luckily, there’s an increasing number of brands entering the market delivering just that.

It’s also worth noting the differences between vegan and cruelty-free brands, and to highlight that one does not necessarily follow the other. Vegan options have no animal-based ingredients (such as milk, honey or lanolin), while cruelty-free options have not been tested on animals.

Curious to get in on the clean beauty trend? Or simply looking for more options to add to your beauty drawer? Whatever the reason, here’s six brands to keep your eye on…

Dermablend

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Starting today, Dermablend Professional is now certified cruelty-free by PETA, everywhere we are sold. ••• Our stance on cruelty-free practices has not changed since partnering with PETA and we have been committed to methods of assessing safety that do not involve animals in both the past and present. ••• We’re committed to a world without animal testing, and we’re validating this commitment by joining PETA’s Beauty Without Bunnies program. We’ve made today’s commitment to being PETA certified cruelty-free to empower consumers with the confidence they need to make the best decisions for their beauty routine. ••• #PETACertified #PETA #announcement #breakingnews #crueltyfree #beauty #makeup

A post shared by Dermablend Professional (@dermablendpro) on Aug 20, 2019 at 5:59am PDT

In August, Dermablend became the first L’Oréal brand to receive PETA certification. The brand was founded by dermatologist Dr. Craig Roberts in 1981 and worked with the animals rights organization to completely transform its formulations to be 100% vegan. “We felt it was important to seek third-party certification to reinforce and validate our commitment to cruelty-free and to show our consumers that we’re listening to their needs,” said Malena Higuera, Dermablend’s general manger, in an interview with WWD. The brand is available to shop across Canada in Shopper’s Drug Mart.

Cake Beauty

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Desserted Island 🌴 / 🥛 Made / Heavy Cream 🍰 Get ready to indulge in our totally-to-die-for body collection. Let us know which one is your favourite one 👇🏼 Available at @riteaid

A post shared by Cake Beauty (@cakebeauty) on Aug 20, 2019 at 3:00pm PDT

Homegrown Canadian brand (Kitchener, Ontario to be exact) Cake Beauty offers 100% vegan products that are also 100% free from animal testing. Their extensive line-up includes dry shampoo, hand lotions, body creams and more in an array of insanely delicious scents that will leave you wanting more.

Milk Makeup

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Come touch us at your local @sephora 😉 we've got 36 shades for you. – Launching on @cultbeauty on 8/22

A post shared by Milk Makeup (@milkmakeup) on Aug 20, 2019 at 3:41pm PDT

New York brand Milk Makeup has a whole list of ticks of next to its name: Vegan? Yep. Paraben-free? You bet. Cruelty-free? Absolutely. In fact, the brand is Leaping Bunny-certified which means none of its ingredients have been tested on animals anywhere in the supply chain. The brand’s MO is effortless makeup application — and they’ve got a tonne of shades on offer, too. Unsure of what your shade is? Just pop them an email and they’ll help get you sorted.

Charlotte Tilbury

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Darlings, which of my gorgeous ROSE GOLD encased lipsticks are you wearing this week?! These divine sunset shades from pretty pink to perfect peach are the colours of the SUMMER! – – – #CharlotteTilbury #Lipsticks #KISSING #MatteRevolution #PinkLipstick #Sunset

A post shared by Charlotte Tilbury, MBE (@ctilburymakeup) on Aug 14, 2019 at 12:00pm PDT

Charlotte Tilbury is 100% cruelty-free and 172 of its products are also vegan-friendly. Its top-selling Airbrush Flawless Finish Powder is one, alongside a huge number of its lipsticks, eyeshadows and skincare products. In fact, the brand has a dedicated page on its website outlining every vegan-friendly option they offer to date.

NUDESTIX

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Scenario: you’re walking down the street and spot your crush, which shade do pop on the 👄 + cheek?? // Shop @nudestix

A post shared by NUDESTIX (@nudestix) on Aug 17, 2019 at 6:09am PDT

NUDESTIX is another Canadian brand doing right by the environment and animals. The buzzy millennial-focused brand is the work of Jenny, Taylor and Ally Frankel and is 100% vegan, cruelty-free and its multi-use products are formulated without parabens, sulfates or phthalates. Plus, each product is tested by dermatologists and opthamologists to ensure they’re safe for sensitive skin and eyes.

E.L.F.

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When life gives you lemons! Happy #NationalLemonadeDay 🍋 Our Supertone Toner and Brighten Up Peel Pads contain citric acids from lemon extracts to brighten your skin! 🤩 #elfingamazing #elfcosmetics #crueltyfree #vegan

A post shared by e.l.f. Cosmetics (@elfcosmetics) on Aug 20, 2019 at 6:15am PDT

Enviro- and animal-friendly makeup that doesn’t break the bank? Um, yes please. E.L.F. has top-notch options starting from just $6 – and its entire range is 100% vegan. There’s also no harmful ingredients used in any of their products so you can feel just as good as your bank account will when you shop the brand.

If you’re looking for more vegan-friendly options in Canada, Sephora has a dedicated clean beauty section in each of its stores, whilst The Detox Market has a bunch of storefronts in Toronto (as well as an online store with Canada-wide shipping) and is dedicated to offering consumers the best in clean beauty.

The post Six Vegan Beauty Brands To Know Now appeared first on FASHION Magazine.

Six Vegan Beauty Brands To Know Now published first on https://borboletabags.tumblr.com/

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michaelfallcon · 6 years ago

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“An Exciting Time For Brazil” At The First-Ever Caparaó Coffee Showcase

Growing up on a small coffee farm in Minas Gerais, Brazil, I have to say I always viewed coffee as something that “had to be cultivated in large amount in order to be profitable”—my father’s words—as well as something bitter, meant to be taken with sugar. But as an adult living in the United States, I saw many of my late father’s farmer friends’ names on bags at specialty coffee roasteries across the country and quickly realized that their coffee wasn’t bitter. (Nor were these coffees nutty, creamy, and chocolaty—like most coffees from Brazil are assumed to be in the rest of the world.)

“It’s an exciting time to be a coffee farmer in Brazil,” Fazenda Ambiental Fortaleza‘s Felipe Croce tells me. Croce—along with the Brazilian Specialty Coffee Association (BSCA)—organized the BSCA Micro Region Showcase, an event that brought 23 foreign roasters and four Brazilian roasters together for a nano-lot late-harvest auction with the aim to demystify the country’s terroirs. The event took place in Caparaó, a mountainous area just shy of 3000 MASL encircling a national park belonging to the states of Minas Gerais and Espírito Santo. I had the opportunity to speak to some of the roasters—and the producers from which they purchased the lots—to get both sides of the perspective.

Lulu Wang from Taiwan was impressed at the coffees she found on the calibration table. A renowned coffee professional and trainer who also comes from a producing country, Wang described some of the lots as “floral, juicy, with a slight lactic acidity, something I had never tasted before in a Brazil.”

Seth Taylor, from Seth Taylor Coffee by Design (Toronto), came to the auction as a buyer but has been flirting with Caparaó for a long time. He got to know coffee from Espírito Santo in the previous years at Coffee Lab (São Paulo), and now he finally had the chance to choose a local lot to roast back in Canada. The lot he first had his eyes on got outbid at the very last second (let me tell you, watching that auction was beyond interesting, geopolitically speaking—it was like watching the world play politics through a coffee auction—but I digress.) In the end, Taylor and Olga Karakozova, from Smart Coffee (Russia) ended up splitting a lot between the two of them, since both of them already knew the young farmer, Luana de Paula. De Paula’s lot was harvested under rain, and what saved it, according to her, was the greenhouse where she put it to dry. It yielded less than 100 kilos, and she is very excited to have the coffee served in both Canada and Russia. (De Paula has recently started taking English classes in order to follow all the social media posts about her coffee!)

Olga Karakozova, Luana De Paula, and Seth Taylor

Sebastian Freidzon, from All Saints in Buenos Aires, had never worked with Brazilian coffee at his roastery. So for his first time, he wanted it to be special. At the auction, he found just what he wanted. “Since we already have a customer base interested in exotic flavors, African and Central American coffees, it will be easy to sell this coffee as a single origin in filtered methods.” Freidzon bought the lot from Maria Aparecida dos Reis, from Sítio Água Limpa farm, who’s been working with specialty coffee since 2016. The nano-lot was dried in African beds, Dos Reis tells me, and since it was the rainy season, during the night she covered it to protect it from the rain. De Paula, her neighbor, encouraged her to send a sample for the auction and so she did. From now on,” she says with a smile, “I will never miss a call for competition or auction.”

Arthur Audibert, owner at L’Alchimiste (Bordeaux), was visiting Brazil for the first time and also doing his first direct trade transaction with a Brazilian farmer through the auction. Up until now, he had been buying Brazils as mostly nutty, mild coffees to be part of his espresso blends. In here, he was quite surprised to find distinct, vibrant flavor profiles at the auction and also at some of the farms visited. Audibert makes a parallel between coffee and wine when we spoke about stereotypes in flavor profiles: “In Bordeaux, many of my customers approach me saying they like ‘Brazilian coffee,’ meaning that they like intense, heavier-body espressos. I have to deconstruct that idea for them, and it’s hard. To me, that’s the same thing as someone telling me they like French wine. It doesn’t mean anything. It can’t mean anything. We need to bring up the terroir talk more often.”

John Johnson, director of coffee at City of Saints in Brooklyn, New York, ended up buying a natural lot from Fazenda Ninho da Águia, run by producer Clayton Barrossa—a former surfer, but that’s another story. Johnson was glad to have visited the farm before the auction, and to have had the opportunity to try some of Barrossa’s coffees at the farm as well.

Barrossa’s coffees are known for their late-harvest lots; some roasters even wait until the last minute to see what the Ninho da Águia harvest will bring. This auction lot was harvested in December: a natural red Catuaí, dried on African-style beds. “It was creamy, very citric, and floral—very hard not to please,” describes Barrossa. The entire Ninho da Águia farm follows the agroecology model and has been divided into “sustainable gardens,” as Barrossa likes to put it: smaller plots of land surrounded by native vegetation plus a mix of fruits and vegetables that are cultivated by his family. They’ve also built a roastery on the farm, and since 2012 they have been offering tours for people who visit the nearby Pico da Bandeira. A significant part of their production sells to the domestic market.

It’s an exciting time to be a coffee farmer in Brazil. And thankfully, it means so much more than producing nutty, round, chocolatey coffees. Farmers like the ones mentioned above are working hard to prove it’s so.

Juliana Ganan is a Brazilian coffee professional and journalist. Read more Juliana Ganan on Sprudge.

Photographs by Tony Chen.

The post “An Exciting Time For Brazil” At The First-Ever Caparaó Coffee Showcase appeared first on Sprudge.

“An Exciting Time For Brazil” At The First-Ever Caparaó Coffee Showcase published first on https://medium.com/@LinLinCoffee

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epchapman89 · 6 years ago

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“An Exciting Time For Brazil” At The First-Ever Caparaó Coffee Showcase

Olga Karakozova, Luana De Paula, and Seth Taylor

Juliana Ganan is a Brazilian coffee professional and journalist. Read more Juliana Ganan on Sprudge.

Photographs by Tony Chen.

The post “An Exciting Time For Brazil” At The First-Ever Caparaó Coffee Showcase appeared first on Sprudge.

seen 1st on http://sprudge.com

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sheylafethurva · 5 years ago

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SOUPer

I don’t know about you, but I LOVE soup.

It doesn’t matter if the weather is cold, warm, raining or not, soup is comforting and nourishing.

I want to share with you my personal favourite.

Hope you can treat yourself making it someday ;)

The history behind my choice

In 2005 I had Thai food for the first time. I was living in Seattle with a cousin, and he took me to have a Pad Thai because he loves it and wanted me to taste it. At first, I didn't enjoy it. He was so excited to present me this peculiar cuisine and I really wanted to enjoy it as much as he did. But the truth is that I hated it. I remember saying that it was all minty (don’t ask me why) and I felt like drinking perfume. Oh, if I could talk to “past Sheyla”. If I could tell her to enjoy that Pad Thai because it was from a super authentic restaurant and I’m sure it was divine.

Fourteen years have passed, and now I realize how my taste was primitive by that time. But, Its fascinating to see that our ability to taste, appreciate and recognize flavours is like a muscle. You need training and workout, otherwise, you don’t see any progress. I’m still a work in progress, always looking for an unknown spice, fruit or exotic protein, all to be able to identify as many ingredients as possible and continue to develop my palate.

As a Brazilian, I grew up eating good but very mild food. Brazilians don't actually have the habit of adding herbs or spices to their food. Most of the Brazilian recipes only require salt, pepper, and garlic as seasoning. Most of the dishes are very flat in flavor either sweet or salty; no nuances, no complexity, it’s all pretty straight forward. Of course, some regions explore more of herbs, spices, and plant extracts to build more elaborate flavours (in the North region, for example), but in general, we are not quite used to it.

Through the years, I saw Asian cuisine as an inspiration to explore the unknown. I rediscovered the Thai cuisine and I fell in love with it. Their dishes are diverse, aromatic, complex and flavours blend as a dance inside your mouth. One dish that inspires me to understand how flavours have to be built and well combined is Tom Kha Gai soup. This precious and rich liquid means "chicken galangal soup."

So first things first, what is galangal?

Thurler, C.(photographer).(2020).Downtown Toronto, ON.

It's a rhizome...wait what? =O

Well, a rhizome is essentially a stem, but it grows underground.

As you may see in the picture above, it looks like ginger, and that's because ginger is also a rhizome. Both are super fragrant and have a unique taste.

Differently from ginger, galangal has a more citric, sweet, and less pungent taste, so if you think you can substitute one for the other, you better think twice.

So let’s see what else we need for the soup:

Thurler, C.(photographer).(2020).Downtown Toronto, ON.

Tom Kha Gai soup

Serves: 4 -5 people (200 -250ml per serving)

2 cups homemade stock

200g chicken thighs cut in medium pieces

1/2 stalk lemongrass cut diagonally (about 3 cm)

7-10 thin rounds fresh ginger

10-15 thin rounds galangal

4-5 Kaffir *leaves

5-7 Thai basil leaves

1 Thai chilli with seeds (the amount is up to you)

1 can coconut milk

3 tbsp fish sauce

1 1/2 tbsp palm sugar

150g sliced Oyster mushroom

100 g sliced Paris mushrooms 1 Red and green bell pepper (medium slices)

1 Tbsp lime juice

Salt to taste

*don’t forget to bruise them before adding to the pot, it helps to release its incredible aroma

Why making this soup?

I have had Tom Kha Gai many times through the past years and my standards are high. In Seattle, London, and NYC, years later, I could visit some authentic Thai restaurants so I knew that trying to replicate any of their traditional dishes would be a challenge. I was always afraid of making this specific soup because of the layers of flavour. Building all those layers and reaching the perfect balance would be hard to achieve. Back home, there are some Gourmet stores where it’s only possible to find a limited range of ingredients. Once, and only once, I decided to make it, using a ready- to- use Tom Kha seasoning mixture, since not even in a million years would I find galangal in my city. The result was ok. It was tasty, but it was missing the authenticity of the proper ingredients. Since I came to Toronto, I felt blessed to have so many ingredients within reach; it's amazing, a real privilege. And even more amazing is the fact we are studying stocks and soups for the past two weeks. Making Tom Kha Gai became a mandatory mission at this point, so bellow I'll describe how I finally made mine.

First, here’s a piece of advice if you are a soup lover: make your chicken/vegetable stock and freeze them for future use. You never know when you are going to crave some chicken noodle soup, a minestrone and now some Tom Kha ;) I, fortunately, had some, and I used it to make my soup.

Here's the chicken stock recipe:

Chicken stock

The carcass of one chicken

2 medium onions

1 medium carrot

2- 3 stalks celery

1 leek (white part)

1 bay leaf

Peppercorns

Parsley stems

*Personally, I don't add bouquet garni with thyme and other herbs, because I like my stock less provencal and more neutral

Method:

Place all the ingredients together in a pot, cover with cold water, and let it simmer for about 3 - 4 hours or until it reaches the ideal flavour. Keep an eye on it, removing the foam that is accumulated on the surface. Don’t worry too much about the time, if your stock is ready it will have body (that comes for collagen), savory flavour and clear appearance.

Strain it through a fine sieve and let it cool before store it.

Once you have your stock, you're all set. The most time-consuming ingredient is now ready to be used.

So here we go:

Tom Kah Gai Method: 1. Add the chicken, chicken stock, kaffir, ginger, galangal, basil, and lemongrass to a pot and let it simmer for about 20 minutes. You can add a little salt at this point to start building and enhancing all the flavours.

Thurler, C.(photographer).(2020).Downtown Toronto, ON.

2. Once the chicken begins to look cooked, add the coconut milk, palm sugar and fish sauce. Let the sugar dissolve, and the coconut milk blend in. If you taste the mixture, you are going to feel the coconut flavour very pronounced; don't worry; it's normal at this point. Let it simmer for about 10 min.

Thurler, C.(photographer).(2020).Downtown Toronto, ON.

3. Then add the green/red bell peppers and the mushrooms. Let it simmer for about 15 min. The goal is to keep their texture and original flavour. 4. Check the level of salt, spiciness, and balance in general, then add the lime juice as a final touch of acidity. Let it simmer for about 3 min and taste it again. 5. Once the soup is ready, serve it hot and garnish with beautiful Thai basil leaves.

* if you want, you can take out the ginger, galangal, and lemongrass right before serving, because they can be harsh to eat, and also, the texture of the lemongrass is not very pleasant in the mouth. I don't mind leaving the leaves. They give colour and aroma to the dish.

Thurler, C.(photographer).(2020).Downtown Toronto, ON.

Talking about results:

I know that all this information and ingredients can be a bit overwhelming, but believe me, this soup is worth trying. Not only because it is really delicious and considerably easy to make - method wise- but because it is a feast in the mouth. All the flavours are well represented in this, at first look, simple thin soup. So, in terms of appearance, the soup must be fairly off- white, almost beige and opaque. And what is really amazing about it is that judging by the colour, we would expect it to be hearty, creamy, cheesy, and mild in taste, but it turns out that Tom Kha is nothing like it. Well, it can be considerate hearty because of the sweetness and creaminess of the coconut cream, also the flavourful and quite fat chicken thighs. But the galangal, ginger, kaffir, and lemongrass take this soup to a fragrant, fresh, and citrussy level that you would not expect just looking at it. The aroma helps you to anticipate what kind of taste you would be savoring. Once the soup is ready in front of you, properly warm, and exhaling steam, you'll recognize the citric aroma coming from the galangal, kaffir leaves, ginger, and lemongrass. You may not know (yet) how galangal smells like, but your nose and tastebuds will sense it for sure. At the first sip, you will notice the sweet and smooth taste coming from the coconut, aligned with the acidic balance from the leaves, lemongrass, ginger, and lime juice. With a subtle delay, the spiciness will start taking place, gently enhancing your appetite for more. Then comes the flavourful, soft chicken thighs, adding that warm sensation that embraces the stomach, together with the bitter-sweet respectively green, and red bell peppers. Mouth-feel is enriched by the mushrooms that bring umami to the picture and also a little smokiness coming from the king oyster mushrooms. All of those flavours in just one bowl, enhanced with the right amount of salt and elevated with the complexity of the fish sauce. I can't say how much I like this soup and how satisfied - in all senses- it makes me feel. As I said before, my goal as a chef is to evoke sensations in my future costumers, and for me, Tom Kha Gai is the perfect example of it. I feel privileged to have the opportunity to find all the ingredients so easily here in Toronto, and I couldn't be happier with the results. My perfectionist personality doesn't allow me very often to truly appreciate a dish I make. This time was quite different because when, throughout the process, I noticed that the layers of flavours were being built and it was turning out to be exactly the way I want it to be, I felt fulfilled.

Thurler, C.(photographer).(2020).Downtown Toronto, ON.

This experience was even more special because I decided to make a "date dinner" out of it and asked my husband to be my guinea pig, as he really enjoys Thai food and is also by my side trying new dishes and discovering good restaurants.

Here is his testimonial:

“Having tried this Thai soup about half a dozen times before, I sort of knew what to expect. I had tried it at different places with different levels of satisfaction. In my mind, it is supposed to carry a lingering spicy punch, but not something overwhelming since this is considered a starter after all. And it is supposed to deliver a certain complexity of taste and aroma.Right from the start I had a very good impression, because it looked like it was supposed to. Its aroma felt somewhat fresh and I couldn't wait to try it.

At the first spoonful, I immediately felt like this was the real deal. It tasted a lot like the ones I had at the better places. I felt an acidic taste rounded out by what must have been coconut milk. It also came accompanied with a spicy after taste. Among the ingredients, I recall there was chicken, peppers, mushrooms, and what I think were bamboo shots and lemongrass. If I could change anything, I would have liked it to be even more sour on the sour side. The initiated Thai food lovers probably could have liked it even more spicy, but I felt it was spot on at least for my taste. In the end, I can say I found it delicious and really enjoyed it thoroughly. It was definitely not behind some of the best that I've had before.”

Carlos E. Thurler da Silva, February 1st, 2020.

The result was beyond my expectations, and I could visualize how important it is to respect each ingredient itself. Also, finding the right balance among so many unique ingredients made me feel more secure about my culinary sensibility. I had researched many recipes, found so many versions, but I can say that this is my adaptation and own version of a dish I love and respect deeply.

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pr4cticeleague · 5 years ago

Photo

“On our rider, it was Jameson. Always.”

It is hard to imagine Camilla Wynne as a young musician, serenading crowds across the globe with ethereal songs such as “Us Ones In Between.” In those days, touring with the art-rock band Sunset Rubdown, her list of instruments included the melodica, glockenspiel, and digital autoharp. Her food of choice was often fast and regional, decided more by tour dates than personal preferences – eating barbeque shrimp in New Orleans or toasted ravioli in St louis. Her drink menu was limited to Jameson Whiskey.

Now, as a writer (set to publish her second cookbook Jam Bake in the spring of 2021) , pastry chef, and certified master preserver, Camilla’s instruments of choice are stainless steel pots, wooden spoons, and rolling pins. She has settled into an apartment in Toronto’s west-end and takes pride in cooking well curated meals. Her liquor cabinet is flush with a wide range of whiskeys, gins, liqueurs, and bitters.

After her music career, Camilla established herself by creating the company Preservation Society, which has become known for its cocktail inspired preserves. I’ve tried them. They’re fantastic. I was particularly impressed with her take on an Old Fashioned Marmalade and her Black Forrest Jam (which features black cherries and cocoa nibs).

Preservation Society opened up a whole new world of flavour for me. I’m used to being treated to jams which hit on one, monotonous, painfully sweet note. Like a song with too many major chords (the ones that typically make people feel happy and grand), most jams and preserves are forgetful and leave me emotionally unaffected. But this was not the case for the nuanced and complex preserves which are commonplace for a Preservation Society production run.

I expressed my previous, sometimes grotesquely sweet experience of jam with Camilla and she was quick to confirm what I had begun to expect.

“There needs to be some acidity in there, for sure,” she said, and went on to explain, “One thing that happens when you cook a fruit is it will lose a lot of its acidity, or at least the bright acidity it has when its fresh. I like the flavour of cooked fruit, but when you’re trying to recreate a cocktail where they use fresh citrus juice you want that punchy fresh acidic quality, so I use citric acid.”

It makes a lot of sense. Camilla adds acidity to her preserves for the same reason people salt their steaks or season their vegetables. It isn’t just to introduce an extra layer to a meal, it’s to compliment pre-existing flavours and bring out the full potential of any given culinary endeavour.

Acid League and Preservation Society are currently working on a new line of limited-edition vinegar-based preserves. We hope, and Camilla seems confident, that the resulting preserves will be orchestral in their execution (my words, not hers). But seriously, these preserves will not only satisfy your palette, but will also leave you intellectually engaged and emotionally affected.

#rocknroll orchestra acidleague preservationsociety thebestjamyouevertasted

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