Foodists

My love for Mexican cuisine started at the tender age of 17, when en route to Mazatlan, we stopped at a remote village somewhere just west of Torreón and entered a ramshackle hut where, amidst the dust of the road, I was…

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I’m not entirely sure how I slid into it so swiftly, but going vegan was a decision that solidified itself with little disturbance despite the sudden shift in my system. Proposed by a vegetarian co-worker, it was…

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With vegetarianism practically a sacrilege amongst our collective (don’t even mention it in front of some), and vegan being the dirtiest five-letter word around these parts, it might seem odd that we’re…

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Six weeks ago, I stopped eating meat. Well…until today. As you may know, I am a culinary school student, and 6 weeks ago we started a class that teaches the art of vegetarian, vegan and alternative cuisines such as…

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1 small roasting pumpkin 1 small head of radicchio 1 small pomegranate, seeded Handful of Italian parsley leaves Renato Fenocchio Olive Oil Balsamic Vinegar (real stuff, not caramel colored or hurried, probably costs at…

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We all know that part of the fun of cooking is being creative – substituting ingredients in your favourite recipes, improving on the original, or in some cases creating a whole new dish in the process. However,…

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