Food is so powerful, “the food you eat can be either the safest & most powerful form of medicine or the slowest form of poison.” - Ann Wigmore
At What’s Good Wellness, it is definitely not the latter. At their eatery, What’s Fresh Eatery, food is a part of the healing process. It aims to create a balance within the body of its consumer through a fusion of nutrition, mind, and body with traditional Chinese medicine, food cures, Chinese Herbal medicine and acupuncture.
My visit to What’s Good was nothing short of pleasant. I spent part of the afternoon chatting with Chef Charleston about food, health, and how traditional Chinese medicine switched the way he thought about and prepared food for himself and for others.
He reaffirmed in my believe that when cooking we should think about nutrition and not just taste—and that it is possible to have both. Let me tell you more about how we can use food not only to feed ourselves but to use it to restore and optimize our vitality!
I get a warm tingly feeling when I think back to the days of early morning sunrises and Saturday Farmers Markets. Strolling through the farmers market on a Saturday morning, seeing what fresh harvest the farmers have pulled for the week, is really such a treasure. A treasure that unfortunately only lasts a couple of months for us here in Canada.
Wouldn't it be so amazing to have access to all the local fruits and vegetables all year round?!
Well...you actually can! They may just not be available in the same way that they would be during the spring and summer months.
What am I talking about? Preserves! Not just jams and jellies but fermented and pickled vegetables! This is a great way for Ontario produce to not only live all year round but increase its nutritional value as well.
During the summer season you can pick up extra vegetables (that way they are in season and a) taste better and b) are at a good price) and then pickle them yourself to last you through the winter. Another great option is to support local fermenters and producers by buying their preserves.
I also rely a lot of local food co-ops and farm stores who sell local vegetables and natural products. like micro greens, milks, cheeses, and meats. After trying and talking to many different vendors, I have grown to have a few favourites and go-to's. So for you guys who are wondering what and where to shop, I've compiled a list of all the spots I shop at regularly and trust!
I heard about this little evening market while scrolling through my Instagram feed. They were talking about tomatoes and the vast variety they had for that day’s market. So naturally I had to go.
I called my best friend and she met me at Riverdale Park in Toronto to visit the Cabbagetown Farmers’ Market on Tuesday evening.
The market was so quaint and peaceful. It wasn’t very big, it had perhaps around 13-15 vendors, but you didn’t even notice because of the vast variety of products they had to offer.
It seems that there is not enough summer to enjoy all that summer has to offer. There are so many events going on every weekend, and in my completely unbiased opinion, the best event is farmers markets.
With the business of the summer, I’m going to need to split myself in two! Or three.
This weekend was especially busy (and fun) because there was a farm crawl happening! You know like those pub crawls you go on and drink all day, yea except here you get to take pictures with farm animals and vegetables all day.
Making better bread not only tastes better, but it is ultimately better for us and our planet. John Graham is part of a community of bakers who are reviving the craft that is making bread—and it really is a craft, as it requires time, patience, knowledge, and work.
To make one’s own starter can take anywhere from five to ten days and requires feeding. So much time goes into John's breads that its no wonder you can taste and smell the difference.