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Happy-Gourmand

A Pair Of Gourmands

by - Story: 12941


Poultry?

He Says:

If you ever needed to read between the lines, now would be a good time to start. When you watch the world news, this Avian Flu H5N1 strain is on the news everyday now…

If this virus turns into a human epidemic, the food chain will be seriously affected relatively quickly. I will try to give you an example of what could happen here in Kelowna.

From the time we would have the first case in Canada to the first death, most people would stop eating all poultry instantly. Oh, by the way, many people would also stop eating all meats just in fear that this virus would spread. Any companies dealing with poultry, and/or poultry by products would see an instant loss in revenues. The farmers would shut down poultry production and many of those specialized farmers would be out of work overnight. One example of direct impact obviously would be KFC. Just to be able to save their company, the corporation would close their doors quickly until it was safe to re-open. All the people working there would at the very least get laid off, and many other people/vendors supplying KFC would also get laid off fairly quickly. Now, imagine what other industries would get affected. What about indirect impact on industries like airlines, tourism, hotels & restaurants - just like on Sept 11… that would have a huge effect on a place where many companies depend on tourists. How long do you think it would take for the entire food chain to be affected?

I am not trying to freak you out, but this is not that far fetched. If I could suggest one thing for your kitchen it would be to keep a good stock of canned foods and fill up your freezers just in case things go really wrong. “And, that’s all have to say about that!”

She says:

Now that you are worrying about what you will do when the end of the world seems near, let me provide a more positive outlook. I like to say how proud I am that many people here are in some way connected to the earth, and I think that makes us more aware of how precious it is. By being in contact with your own garden, or local suppliers of produce, meat, cheeses, and other edibles, you are enhancing your own survival in times of fear and distress.

I know this is a topic I have mentioned on numerous occasions, but I can’t stress enough how important it is to our survival. As much as we enjoy the technological advances in food production as in many other industries, there needs to be a balance between those advances and the natural foods that come from our beloved planet. In an area as rich in foods as the Okanagan, we have a great advantage with so much being readily available. All we need to do is nurture what we already have, and our chances of survival will be much better.

Even if there is no epidemic, the concept of sustainable agriculture makes sense. Why wouldn’t you support your local businesses and producers? They are your neighbours, your friends, your family. This is a modern example of “What goes around, comes around”. Let’s be an example of the better side of human nature, and show how Slow Food can make us all happier.

Chef Martin’s Tip 33: Taking the doors off

Every where I have lived for the last 20 years or so, I have made sure that my kitchen was as close as possible to a professional layout.

The number one thing that I cannot stand is too many doors and drawers in a kitchen. Why hide everything? There is no shame in having an old mixer, or an old toaster. I say if you are going to use it everyday, put it out…

I use 13 steel bowls, a knife (yes, only one), pans, spatula, spoons and yes, olive oil, salt and cracked pepper everyday. Why would I want to hide these items? I want all my most useful tools to be right there when I need them. If I need to remove one kitchen cupboard door, well so be it. I am not ashamed of my equipment, old or not.

Most of the times too, I have mucky hands and to start opening doors and drawers makes me have to wash everywhere after I am done cooking.

My goal is to produce good meals in good time.

“No matter what happens in the kitchen, never apologize.”
(Julia Child, 1912-2004)


The Chef in Stead - Website For Previous Chef Tips For comments or questions, you can reach Martin at 250-712-4440 or Email.

These are the stores where I shop, go visit them and tell them I sent you...

Hooked on Seafood, 1951 Harvey Ave, Kelowna 860-2541
Discover Wines, 2080 C Springfield Rd, Kelowna 868-3990
Matterhorn Bakery, 103 - 3640 Gosset Rd, Westbank 768-3302
L&D Meat, 103 - 2365 Gordon St, Kelowna 717-1997
Quality Greens, 3717 A Old Okanagan, Westbank 707-1420
Valoroso Italian Market, 1467 Sutherland Rd, Kelowna 860-3631
Kitchen Niche, Orchard Park mall, Kelowna 860-3637


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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



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The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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