Tag Archives: food

We Need to Update the Ontario Cider Regulations

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I thoroughly enjoy a good glass of cider, and while I am open to exploring the unknown, I do prefer to imbibe drier beverages, yet I have learned that marketing labels do nothing to differentiate these alcoholic products. The word ‘Dry’ on a can of cider is currently meaningless in Ontario, and the amber liquid contained within can have any amount of sweetness. 

Ontario’s cider industry has seen significant growth in recent years, reflecting an increasing interest among consumers. By 2030, the Ontario Craft Cider Association (OCCA) aims to increase production from the current 6 million to 30 million liters annually, with a projected economic impact of $115 million and the creation of 1,720 jobs. As more Ontarians turn to craft cider, consumers are pushing for greater transparency on what’s inside their favorite cans.

By mandating the inclusion of grams per liter (g/l) sugar content on cider labels, consumers gain valuable insights into the flavor profiles of different ciders. This information allows individuals to select beverages that align with their taste preferences, whether they prefer a drier, more tart cider or one with a sweeter, fruitier profile. Wine sold in Ontario already includes sugar content in the g/l format so with this precedent, all we need is an update to the current provincial labeling regulations. 

Promoting product transparency, while supporting branding efforts, sugar content labeling contributes to the continued growth and diversification of Ontario’s vibrant cider industry.

Sources.
https://thegrower.org/news/ontario-craft-cider-industry-looks-bright-future

Lets Grow Cooperative Food Stores

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As food prices at national supermarket chains continue to rise, local cooperative food stores offer a traditional, yet innovative alternative. Member-owned co-ops blend economic participation with social and environmental values, prioritizing community needs over profits. This model, which began in Canada in 1861 with coal miners in Nova Scotia, has grown steadily, with 435 food co-ops operating nationwide by 2022—a 12% increase since 2017.

Cooperative food stores operate democratically, with members sharing decision-making power. Each member has an equal vote on store policies, product selection, and profit distribution, ensuring decisions align with community priorities. According to the Canadian Co-operative Association (CCA), co-ops reinvest profits into infrastructure, local sourcing, and expanded services, creating direct economic benefits for members. In some cases, profits are distributed as member dividends, fostering further local investment.

These stores emphasize sustainability and local sourcing, reducing the carbon footprint associated with long-distance food transportation. A 2020 study by the Co-operative Housing Federation of Canada found that co-ops frequently engage in sustainable practices, supporting regional food security and small-scale farmers. The National Farmers Union of Canada reported in 2021 that 25% of local farmers primarily sell through co-ops or farmers’ markets, helping small producers compete in a market dominated by corporate chains.

Co-ops also strengthen community ties. Many host educational programs, cooking classes, and partnerships with local farmers, promoting food sustainability while fostering social cohesion. By prioritizing ethical sourcing and environmental practices, co-ops encourage responsible consumption and sustainable lifestyles. Examples such as Toronto’s Karma Co-op, founded in 1972, demonstrate the success of this model. With over 3,000 members, it provides organic, local, and sustainably sourced products while serving as a hub for community engagement.

Despite their benefits, co-ops face challenges. Start-up costs and membership fees can be barriers for low-income communities, while reliance on loans adds financial pressure. Decision-making in larger co-ops can be slow, as democratic processes require consensus. Additionally, their focus on local and organic goods may limit product variety and occasionally drive up prices compared to large grocery chains.

Nonetheless, the advantages of co-ops—community ownership, support for local economies, sustainability, and affordability—make them a compelling alternative to for-profit supermarket chains. With 65% of Canadians prioritizing local and organic food, the cooperative movement aligns with consumer preferences and offers a path toward more resilient, equitable food systems.

By empowering communities to take control of their food supply, co-ops address concerns around food security and environmental sustainability. As demand for ethical and community-driven food systems grows, the cooperative model is poised for continued success in Canada, offering a viable solution to rising food costs and corporate domination of the grocery industry.

My Love for Indian Sub-Continent Cuisine

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Last week, I discovered a new curry house in the Ottawa suburbs where the food is extraordinary with its unique blend of spices, and its offerings of Indo-Chinese cuisine. My experience at Rang De Indian on Terry Fox Dr reminded me so much of another curry-based phenomenon from my past.

Balti curries, a beloved British dish, trace their origins to Birmingham in the 1970s. Though the word balti comes from the Urdu word for “bucket” or “pot,” referring to the round, flat-bottomed steel dish in which the curry is traditionally cooked and served, it wasn’t directly imported from the Indian subcontinent. Instead, balti was born out of culinary innovation by Pakistani and Bangladeshi immigrants who combined their traditional cooking methods with British ingredients and tastes.

As an undergrad Earth Sciences student in Birmingham during the 1980s, going for “a balti” on a Saturday night after few beers might just have been the highlight of the month. The hallmark of a balti curry is its quick cooking time over high heat, often with marinated meats, vegetables, and a spice mix of cumin, coriander, turmeric, and ginger. Everything is prepared in the same dish, intensifying the flavors. What sets it apart even more is the way it’s eaten; served with naan rather than rice, making the experience more communal and tactile, as diners scoop up the rich sauce directly from the cooking pot with the bread.

During my time at Aston, Birmingham’s Balti Triangle was the epicenter of this culinary explosion. Famous restaurants like Adil’s, often credited as the first Balti house, Shababs, and Imran’s became go-to spots for anyone seeking this aromatic, flavorful dish. These restaurants were pioneers, turning balti into a British institution. The unpretentious, communal style of eating and the vibrant, spice-laden dishes quickly captured the hearts of locals and students alike.

While balti curries have spread far beyond the West Midlands, I have fond memories of a uniquely British take on curry, which continues to thrive in UK food culture. With this latest discovery, I now have yet another opportunity to explore the sub-continent cuisine, right here in Ottawa.