Blog of Blogs

CBC hosts blogs from five of their employees about (mostly) food. You can find it/them here.

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Learn Something New Today

The Guardian UK is offering the chance to learn how to butcher a lamb. Once the head, feet, skin and viscera removed, what do you do next? 44 photos and a dedicated amateur lead you through the process. I wish I'd had this guide back a couple of years ago when I was raising lambs. As it was, I kept having to take them in to the abattoir. Not because I couldn't do the slaughtering--I did the last half dozen after all, but because I had no clue how to properly carve up the carcase.



Tim Hayward, the dedicated amateur in the photos, got a bunch of friends together and formed lamb club (unlike fight club, there's not a lot to not talk about--see Tim's discussion of butchery here. The food blog is here.). Lamb, especially the stuff we find here from New Zealand, is fairly pricey stuff, so any opportunity to get this glorious meat should be snatched at.
Tim mentions how supportive his local butcher has been, suggesting that now, after a couple of lambs, the group is ready to take on venison or even a half-hog.

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new website for sustainable food

Eat Well is  a new and quite well made website for those of us paying attention to food issues. It is based in the US, but has a strong Canadian (and BC) component. The BC "local guide" has turned me on to a couple of new farm sources for pasture-raised lamb (something I dearly miss!). Check it out.

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100 Mile Diet's Got Legs

Now it's translated into the Fife diet (Fife's a bit south of Blairgowrie and somewhat north of Kirkcaldy). The BBC has mentioned the 100 Mile Diet (first, BTW, blogged about over at the Tyee), and now some Fifeians (?) have taken up the challenge. The article in the Beeb magazine even offers a taste of the menu these folks are eating.

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King Corn

On a Saturday night I sat down with John and some friends to watch An Inconvenient Truth and King Corn. I'd seen Al Gore's movie already, but I hadn't seen King Corn. This little documentary is an interesting journey on where an acre of corn ended up and two college guys who wanted to know the same thing. Well worth renting if you have an interest in what is in our food, what farmers are growing and why so many North Americans are battling the bulge.

All about food

Some great documentaries about climate change and food are out there...Slow Food Canada will be presenting An Island at the Edge about Vancouver Island food security in November and this film will be included as well at their first Film Festival.

Meatball Cocktail Delights

From another celebration in our office we sampled these tasty treats supplied by Angela.


Meat Ball Recipe

½ cup Kraft Brown Sugar BBQ Sauce
1/3 cup Grape Jelly

25 frozen meatballs. I use the Costco frozen ones

Cook the meatballs 30 minutes until crispy

Start the sauce mixture above in a skillet. Put frozen meatballs in skillet once you have mixed both the BBQ sauce and grape jelly together.

1 can of diced pineapples with juice removed.

Cut up 1-2 large red peppers into cubes.

Once meatballs have been cooked in sauce. Pierce a toothpick into a meatball and then into pineapple piece as well as a piece of red pepper.

And there you have it the tasty little treat!