Food — Sugary Venom, Foodzie, Canadian-Japanese Sake, Kale Chips

On March 13, 2012 by THE BLACK RENAISSANCE

Syn­di­cated from The Black Renaissance

I recently had a con­ver­sa­tion with dear friend Sam, who was rav­ing to me non-stop about a pub­li­ca­tion called Kin­folk Mag­a­zine. I haven’t had a chance to look at it prop­erly, but from the out­side the design aes­thetic is amaz­ing. This video that you see above is one of their many videos, and shows the level of thought that is put into the film­ing, plan­ning and edit­ing process. Oh, and also while we are on the topic of Sam, make sure to check out her blog post on bring­ing com­pas­sion back to the fash­ion indus­try. Thought-invoking read indeed!Hip­pocrates has been cred­ited as say­ing “let food be thy med­i­cine”. At a time when obe­sity is ris­ing, one of the biggest cul­prits out there is sugar. Now read­ily avail­able, the sub­stance is ultra-processed until it appears eerily white and pow­dery. Such is the damn­ing results of sugar that recently an arti­cle was posted by the Van­cou­ver Sun that sugar, just like alco­hol, should be a con­trolled sub­stance. I per­son­ally would not mind such an idea.

With the num­ber of del­i­ca­cies and new food prod­ucts that are come out all the time with excit­ing new fla­vors and ingre­di­ents, its tough to keep up with it all! Enter com­pa­nies like Foodzie, where you can pay a set amount of money and let the com­pany help you choose what goodie bas­ket you receive! Quar­terly does more or less the same thing, but for non-food related items.

Two weeks ago, I had the priv­i­lege of meet­ing some­one from the mag­nif­i­cent pub­li­ca­tion of Mon­te­cristo Mag­a­zine. Talk­ing to them about the pub­li­ca­tion and my utmost respect to a print pub­li­ca­tion that focuses on the craft, her­itage and time­less­ness of Cana­dian prod­ucts, I was reminded of an arti­cle I had read ear­lier about Japan­ese Sake grown and adapted for Canada.

Lastly, as Kale chips become all the rage in North Amer­ica, I urge you all not to for­get the lovely beet! In such a deep and suc­cu­lent red color, you will find the recipe here (accom­pa­nied by beau­ti­ful pho­tog­ra­phy of course!)

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