Evolving Culture of Food

            Our planet is the same size as it was 60 million years ago, it's appearance has changes over the ages with bodies of water shifting, the ice caps dwindling over time, and the population of man is becoming larger by the hour.  As this happens there are more and more mouths to feed therefore more space is needed to grow that food to keep every person, young and old, strong and healthy.  It is becoming more evident that we as a global culture need to realize that from mistakes made in the past with over fishing/hunting/farming that we are now approaching a tipping point of sustainability and a possible collapse of some species of fish that will vanish from our oceans for good. 

Current Fish Farm Layout.

             New ways of growing and producing the nutrients needed to survive that work in harmony with the wild population and the environment they share are starting to surface, forgive the pun I couldn't resist!  Recently a good friend of mine posted a link about a company by the name of Open Blue, this company is apart of a world wide fish farming industry, it is however unique in a way that they raises the fish.  Rather than the currently adopted technique of having open net pens close to shore where in my personal opinion there is negative impact into the local ecological habitat that they are installed both from the waste created by the fish to the structures that are there to help maintain the pens.

Method Pioneered by Open Blue

            Open Blue utilize a spherical shape floating mid water in the open ocean, by mid water I mean that the pen is below surface a few feet. What I really like about this method is that, to me, the fish get a chance to live in a habitat more real than the pens constructed close to shore along with the tidal movement in open water is more dramatic then closer to shore so the pens have a greater chance of staying clean and preventing the chance of bacteria or disease wiping out the school of fish and having the farmer start from scratch, like when a produce farmer gets over run by aphids both equally devastating.  Now this isn't a fly by night company the founder and current president by the name of Brian O'Hanlon (P.S. it's St. Patrick's day as I'm writing this, so happy green beer day mate!) and from some of the literature I have been reading about this company is that Brian is a 3rd generation fish farmer and from what I can see he listened to his father and grandfathers when it came to creating a business and keeping it sustainable.  

    I don't want this post to come off as if Brian and his company Open Blue are the cats meow and I am not a biologist or heavily involved in the fish farming industry either.  I do however have an opinion on sustainable businesses and truly enjoy seeing the ideas of our new age thinkers come to life and make a positive impact on the world and the way we live, it's people like Brian and his team that I applaud for their hard work and wish them all the best, if you are reading this and are as interested and passionate as I am then I encourage you to keep an eye on this guy and companies of the like.  Support them like you would support your local farmer because with out either of them our tables would be pretty bare.

http://www.youtube.com/watch?v=fUwYV3AsS-c&feature=player_embedded

Food Blog Attempt #1....be kind ; )

        First I would like to say that I have an unequivocal amount of respect for the neighbour hood diner, the one place that you can go to, sit down in a simple relaxed atmosphere at a table that has mind blowingly simple food put in front of you.  Awesome quality ingredients, solid portion size's and just the place you want to be.

Two small bits of bread, a stack of smoked meat and a pickle
Priceless!

Caplansky's Delicatessen is a perfect example, walking in the door you are immediately bathed in the aroma of quality spices, coffee, and yes oh yes smoked meat....mmmmm that unique smell of a perfectly steamed brisket relaxing, waiting to be portioned up into a lovely lovely smoked meat sandwich.  Now I have done some traveling to different cities and countries..heck I've even lived in Montreal, home of The Smoked meat, and like every proud Canadian I have eaten my share of the coveted brisket.  Some very good ones but some mediocre and well some that you want nothing to do with ever again.


Back to the sandwich, it was beautiful, full stop.  Just enough moisture to soften the bread but not so much that it completely fell apart, the construction is almost an art! to have such a mountain of smoked meat stacked in such a way that any one that isn't used to this type of meal would probably go for a knife and fork..at which point I would hope that a concerned citizen would take upon themselves to smack the silverware out of their hands and give them a quick lesson..for a price..a smoked meat sandwich to demo on sounds fair!  It is more difficult than I thought to properly explain how a sandwich like this tastes mainly because any chef that does a proper smoked meat will keep their recipe closer to their chest than their heart, with the right amount of passion, herbs, spices and time it's really a feat to behold and cherish.   If you live in Toronto or think of visiting this is a must, the menu has a wide variety of other options to explore your pallet  that I for one can't wait to try but I have a feeling that I never will....and I'm just fine with that.

Happy to have had it,
Sad that it is gone.

You can find Caplansky's Delicatessen on College st #356 or caplanskys.com

Whirl wind of a trip!

Today is Saturday, it more and more feels like Sunday maybe because it's the only day I get to do laundry or a bit of shopping to keep the ice box topped up.  Today is a bit of an extra special day because while I do these Sunday like things on a Saturday I get to reflect on the week I go to spend back in my home town of Victoria BC, for those of you keeping track yes I was on reading week and yes again we were only back in class for 6 weeks after Christmas; all I can say is, I don't make the rules I just follow them ;  )  Back to the trip! it was so fantastic to be back in Vic, visiting my fellow islanders of the west coast.  For those of you that have not been to my little part of the world I highly suggest it, I would also suggest it at this time of year too as there is more of an island feel at this time, not the hustle and bustle of the summer time when the ENTIRE world comes to visit and Victorians start to adopt the attitude of "thanks for coming!....don't for get to leave... :  D 

At this time of year Dine around and stay in town is being showcased for a fabulous 4 weeks of dinning pleasure at roughly 40 of the cities best restaurants, pubs, and bistros.  The weather is fantastic, as long as you have a good jacket and a pair of Keens(Thanks Robinsons sporting goods!!!!) and you can witness some powerful storms and truly feel what power mother nature has or walk along the beach in the morning sun and it just feel perfect.  I was only able to get back for a few days and with meeting potential employers and BBQ's gone wrong with some of my best friends it was definitely a trip well worth is and a needed boost to get me through the last few months of school till I get back to move back to the island...sorry "Big Smoke" but you got nothing on "The Rock"

http://www.youtube.com/watch?v=IUq-Op9eHA4

PS

if you would like to read more on dine around my friend Kos is writing about many of the places she get to visit!.....Lucky!!

http://arumblytummy.blogspot.com/