1.
Canadian Club
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Canadian Club is a brand of whiskey from Canada. Popularly known as CC, Canadian Club began production in 1858 and it was created by Gooderham and Worts, based in Toronto. G&W merged with Hiram Walker and the new entity was known as Hiram Walker-Gooderham & Worts, the brand is now produced by Beam Suntory. Hiram Walker founded his distillery in 1858 in Detroit and he first learned how to distill cider vinegar in his grocery store in the 1830s before moving on to whisky and producing his first barrels in 1854. However, with the prohibition movement gathering momentum and Michigan already becoming dry, Walker decided to move his distillery across the Detroit River to Windsor, Ontario. From here, he was able to export his whisky and start to develop Walkerville, Walkers whisky was particularly popular in the late 19th century gentlemens clubs of the United States and Canada, hence it became known as Club Whisky. Walker originally positioned the whisky as a liquor, pitching it not only on its smoothness and purity. This was revolutionary at the time, as all of the US bourbons and this backfired, only making Club Whisky more exclusive. Walker saw this and changed the label again in 1889 adding the word Canadian to the top of the label, in 1890, the word Canadian was moved down from the top of the label and incorporated into the name of the whisky. Walkers distillery went to his sons upon his death in 1899, at one point, the Walkers employed almost the entire population of Walkerville, where they built police and fire stations, brought in running water and installed street lights. In 1890, the Canadian government acknowledged Walkerville as a legal town and it was incorporated into Windsor in 1935. During the years of Prohibition, one of the distillerys most important clients was Chicago gangster Al Capone and he smuggled in thousands of cases of Canadian Club via a route from Windsor to Detroit. Canadian Club has received the royal warrants of Queen Victoria, Edward VII, George V, George VI, Hiram Walker & Sons was the only North American distiller to have been granted a royal warrant. The Walker distillery remains in production in Windsor, Canadian Club is now part of the Jim Beam portfolio. 4-selling alcoholic product, behind Jim Beam bourbon whiskey, Sauza tequila, locations included Mount Kilimanjaro, Angel Falls, Mount St. Helens, and the Swiss Alps. The Mount Kilimanjaro case was not discovered until a Dutch journalist happened upon it in the mid-1970s, a small number of cases, such as one hidden above the Arctic Circle, were never found. The first Hide A Case campaign officially ended in 1971, and this campaign used cases hidden in locations intended to be easier to access, such as in Death Valley and on top of a skyscraper in New York City. This second advertising campaign ended in 1981, between it and the first effort, a total of 22 cases were hidden and at least 16 recovered, the Hide A Case campaign was revived in 2010
2.
Canadian cuisine
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Canadian cuisine varies widely depending on the regions of the nation. Although certain dishes may be identified as Canadian due to the ingredients used or the origin of its inception, some Canadians such as the former Canadian prime minister Joe Clark believe that Canadian cuisine is a collage of dishes from the cuisines of other cultures. Clark himself has been paraphrased to have noted, Canada has a cuisine of cuisines, not a stew pot, but a smorgasbord. Canadian food has been shaped and impacted by continual waves of immigration, with the types of foods and from different regions, the traditional aboriginal cuisine of Canada was based on a mixture of wild game, foraged foods, and farmed agricultural products. Each region of Canada with its own First Nations and Inuit people used their local resources, maple syrup was first collected and used by aboriginal people of Eastern Canada and North Eastern US. Canada is the worlds largest producer of maple syrup, maple syrup is one of the most commonly consumed Canadian foods of Aboriginal origins. In most of the Canadian West Coast and Pacific Northwest, Pacific salmon was an important food resource to the First Nations peoples, salmon were consumed fresh when spawning or smoked dry to create a jerky-like food that could be stored year-round. The latter food is known and sold as salmon jerky. Whipped Soapberry, known as xoosum in the Interior Salish languages of British Columbia, is consumed similarly to ice cream or as a cranberry-cocktail-like drink and it is known for being a kidney tonic, which are called agutak in arctic Canada. In the arctic, Inuit traditionally survived on a diet consisting of land and marine mammals, fish, meats were consumed fresh but also often prepared, cached, and allowed to ferment into igunaq or kiviak. These fermented meats have the consistency and smell of certain soft aged cheeses, snacks such as muktuk, which consist of whale skin and blubber is eaten plain, though sometimes dipped in soy sauce. Chunks of muktuk are sliced with an ulu prior to or during consumption, fish are eaten boiled, fried, and prior to todays settlements, often in dried forms. The so-called Eskimo potato and other mousefoods are some of the plants consumed in the arctic, foods such as bannock, popular with First Nations and Inuit, reflect the historic exchange of these cultures with Scottish fur traders, who brought with them new ingredients and foods. Due to similarities in treatment under colonialism, many Native American communities throughout the continent consume similar food items with some emphasis on local ingredients, southwestern regions of Ontario have strong Dutch and Scandinavian influences. In Canadas Prairie provinces, which saw immigration from Eastern and Northern Europe in the pre-WW1 era, Ukrainian, German. Also noteworthy in areas of the British Columbia Interior and the Prairies is the cuisine of the Doukhobors. The Waterloo, Ontario, region and the portion of the Province of Manitoba have traditions of Mennonite. The cuisines of Newfoundland and the Maritime provinces derive mainly from British and Irish cooking, with a preference for salt-cured fish, beef, Ontario, Manitoba and British Columbia also maintain strong British cuisine traditions
3.
Pacific Northwest cuisine
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Pacific Northwest cuisine is a North American cuisine of the states of Oregon, Washington and Alaska, as well as British Columbia and the southern Yukon. The cuisine reflects the ethnic makeup of the region, with influence from Asian. Seattles Pike Place Market is notable regarding this culinary style, along with Portland, smoking fish or grilling seafood on cedar planks are techniques often used in this cuisine. Since the 1980s, Northwest cuisine has begun to emphasize the use of locally produced craft beer and this has led some food writers to question whether it truly is a cuisine in the traditional sense of the word. In larger cities such as Portland, Eugene and Salem food carts with various ethnic fusion cuisine such as burritos, deep fried sushi rolls. Tlingit cuisine, the food of the Tlingit people, a people from Alaska, British Columbia
4.
Cuisine of Quebec
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Quebecs traditional cuisine is as rich and diverse as the province of Quebec itself. The historical context of traditional Quebec cuisine is from the fur trade period, Quebec is most famous for its poutine, tourtières, pâté chinois, pea soup, baked beans, cretons, ham dishes, maple desserts such as Grand-Pères and molasses treats such as tire Ste-Catherine. The sugar season is one of the oldest of Quebec culinary traditions, during springtime, many Québécois go to sugar shacks for a traditional meal that features eggs, baked beans, ham, oreilles de crisse, and bacon, which they then cover in maple syrup. Associated activities are a horse-drawn sleigh ride in the woods and sugar on snow — boiled maple tree sap dribbled over snow, which then hardens, many traditional dishes are intrinsic to holidays. Réveillon, the Christmas Eve feast, usually features items like a bûche de Noël, spruce beer is a traditional beverage. Contemporary Quebec cuisine is characterized by a use of all things native to the land which are then prepared following all contemporary trends of the world. Although France and Ireland have had the biggest impacts on contemporary Quebec cuisine, many national and regional cuisines have also left their mark. Examples of contemporary Quebec cuisine include pommes persillade, poutine, Ragoût de boulettes, Le Riopelle de lIsle cheese, pizza-ghetti is a Quebec combination dish served in fast food and family restaurants. The Jewish community of Montreal has contributed Montreal-style bagels and smoked meat which is similar to pastrami, meat dishes are also popular in the Montreal area, usually utilizing baking, grilling, or grill-braising techniques, there are many steakhouse restaurants throughout the city. Martin Picard is one of Québecs most renowned chefs, many restaurants and pubs in Quebec will feature French dishes such as coq au vin, beef Burgundy, pea soup, and French onion soup. But they will also feature Québécois specialties such as a tourtière, poutine, a Montreal smoked meat sandwich, and Montreal bagels
5.
Beer in Canada
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Beer in Canada was introduced by European settlers in the seventeenth century. The first commercial brewery was La Brasseries due Roy started by New France Intendant Jean Talon, many commercial brewers thrived until Prohibition in Canada. The provincial and federal governments attempt to eliminate intoxicating beverages led to the closing of three quarters of breweries between 1878 and 1928. It was only in the half of the twentieth century that a significant number of new breweries opened up. The result is that Moosehead, with an estimated 3.8 percent share of the market in 2016, has become the largest fully Canadian-owned brewer. Beer sales have been sluggish overall in volume and in growth in revenue as other beverages have increased in popularity. Growth in revenue for beer makers averaged 1.3 per cent per year during 2011-2016, nonetheless, the number of licensed breweries in Canada increased from 310 in 2010 to 640 in 2015. Many of these are small operations since there were only 30 huge breweries in 2015 and that is understandable since craft brewing is a very fast-growing segment both in terms of the number of producers and the volume sold. This is probably because of its appeal to a wider demographic than the traditional mass-market beers which primarily target young males, according to one expert, The craft industry is attracting new consumers from different segments who would normally drink different things. In other words, non-jock men and young women, who traditionally haven’t been courted by beer marketers and this makes it understandable that the major Canadian brewers have been acquiring small, local breweries. According to writer Stephen Beaumont beer is an important aspect of the stereotypical Canadian, along with back bacon, winter and hockey, beer practically defines Canada, he wrote. Beer is the most popular beverage in Canada, in terms of both volume and dollar value. On the other hand, the increase in sales has been according to a Statistics Canada March 2015 report. The volume of beer increased by only 1.7 percent per year in the previous decade. Of that, domestic beer accounted for 1.1 percent while imports made up the balance, in terms of market share in dollar value, beers share dropped from 47.9 percent to 42 percent in ten years, mostly due to the increasing popularity of wine. Imported beer sales, in volume, have grown significantly, increasing at an average rate of 6. 0% between 2004 and 2014. The top selling style of beer in Canada, by far, is the pale lager and this type is also called North American Style Lager In 2016, the best-selling brand was Budweiser with its products manufactured in Canada. Beer was first introduced to Canada by European settlers in the seventeenth century, the first commercial brewery was built by Louis Prudhomme in Montreal in 1650, followed by a larger brewery built by Jean Talon in Quebec City, in the year 1668
6.
Quebec beer
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Quebec beer is the beer brewed in Quebec, Canada, often with ingredients from Quebec itself and generally following the recipes of the French, Belgian and British brewing traditions. Generally, the beers brewed in Quebec differ from those in the rest of North America because of the importance of the French. German-type beers are produced by some breweries. The history of beer in Quebec goes back to the days of French colonization. Industrial production began in the 19th century under British rule, a microbrewery industry started in the 1980s, with small productions found throughout the province today. In the 17th and 18th century, the colonists of Quebec made an alcoholic beverage which was characteristic of the region for a period of time. Although spruce beer today generally refers to a drink of the same name. Sometimes roots or other spices were used, according to historian Benjamin Sulte, the first colonists of Quebec, were from the parts of France where the production of beer and cider is more important than that of wine. They must have brought them the bouillon, an alcoholic beverage from Picardy. Pierre Boucher, Governor of Trois-Rivières, was questioned about the colony during a trip to France and he reported, Wine is served to rich families, beer is left to those who are less wealthy, while others are content with a drink called the bouillon. The poorer ones drink only water, which is of excellent quality, the Relations des Jésuites for the year 1646 mention that Brother Ambroise prepared beer for the inhabitants. A marriage contract dated October 22,1650, mentions the existence of a brewery in Montréal and it is written that the Governor of Montreal Paul Chomedey de Maisonneuve offered a land adjacent to the property of the brewery to the newly wed. In 1690, the Sieur de Longueuil built a brewery on his lands, from 1704 to 1744, the Charron brothers, founders of the Hôpital général de Montréal, added a brewery to their building. In all cases, the distribution remained localized, the first recorded commercial brewery was that founded by Intendant Jean Talon in 1671. Located in Québec City, it produced up to 4,000 barrels of beer a year, the beer was entirely made with Quebec products and half the volume was exported to the Caribbean and Europe. The first large industrial-scale breweries were founded by Englishmen like John Molson in 1786, OKeefe, from Toronto, Ontario, established itself in Montreal by the purchase of some 20 breweries including Molsons main competitors in Quebec, Dawes and Dow. Labatt, founded in London, Ontario in 1847, established itself in LaSalle, however, its main beers had been available in Montreal since 1878 through a distribution agency. Molson and OKeefe merged in 1989, in 1995, Labatt was purchased by Belgian Interbrew
7.
Spruce beer
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Spruce beer is a beverage flavored with the buds, needles, or essence of spruce trees. Spruce beer can refer to either alcoholic or non-alcoholic beverages, a number of flavors are associated with spruce-flavored beverages, ranging from floral, citrusy, and fruity to cola-like flavors to resinous and piney. This diversity in flavor likely comes from the choice of species, the season in which the needles are harvested. The First Nations people were probably first to brew it and it was used prevent scurvy by Jacques Cartier, the fresh shoots of many spruces and pines are a natural source of vitamin C. European sailors adopted the practice and spread it across the world, in 1536, the French explorer Jacques Cartier, exploring the St. Lawrence River, used the local natives knowledge to save his men who were dying of scurvy. He boiled the needles of a tree the St. Lawrence Iroquoians called the Aneda to make a tea that was shown to contain 50 mg of vitamin C per 100 grams. Such treatments were not available aboard ship, where the disease was most common, alcoholic spruce beer was common in the colonial United States and eastern Canada, made from red or black spruce. The Daily Order for the Highland Regiment in North America stipulated that, Spruce beer is to be brewed for the health, five quarts of molasses will be put into every barrel of Spruce Beer. Each gallon will cost nearly three coppers, today Sitka spruce, native to the northwest coast of North America, tends to be favored, although other species of spruce have also been used. Lighter, more citrus-like flavors are produced by using the bright green fresh spring growth before the new needles and twigs harden, Sitka spruce trees on the north-central Oregon Coast develop spring growth in early to mid-May. Because of the nature of the spruce beer recipe, it is fairly expensive to produce today. Banded Horn Brewing Company in Biddeford, Maine brews an ale named Greenwarden every spring with Maine foraged white spruce tips. Portsmouth New Hampshires Earth Eagle Brewings combines locally foraged pine and spruce tips in their seasonal Connie Ferale amber, Tamworth Distilling in Tamworth, New Hampshire distills a spruce gin from foraged spruce tips also. Very few modern beers are actually termed spruce beer, those that exist are often express attempts to create a historical recipe, alcoholic spruce beer may also be made from sugar and flavoring from the spruce tree. Leaves, small branches, or extracted essence of spruce are boiled with sugar, two different sources of sugar may be used, either molasses or white refined sugar. A recipe for home-brewing spruce beer of this appeared in 1974 in Cape Bretons Magazine. The latter is now only by a few microbreweries. Spruce beer in the 18th century
8.
Caesar (cocktail)
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A Caesar or Bloody Caesar is a cocktail created and primarily consumed in Canada. What distinguishes it from a Bloody Mary is the inclusion of clam broth, the cocktail may also be contrasted with the Michelada, which has similar flavouring ingredients but uses beer instead of vodka. It was invented in Calgary, Alberta in 1969 by restaurateur Walter Chell to celebrate the opening of a new Italian restaurant in the city and it quickly became a popular mixed drink within Canada where over 350 million Caesars are consumed annually and it has inspired numerous variants. However, the drink remains virtually unknown elsewhere, the Caesar was invented in 1969 by restaurant manager Walter Chell of the Calgary Inn in Calgary, Alberta, Canada. He devised the cocktail after being tasked to create a drink for the Calgary Inns new Italian restaurant. He mixed vodka with clam and tomato juice, Worcestershire sauce, Chell said his inspiration came from Italy. He recalled that in Venice, they served Spaghetti alle vongole, spaghetti with tomato sauce and he reasoned that the mixture of clams and tomato sauce would make a good drink, and mashed clams to form a nectar that he mixed with other ingredients. According to Chells granddaughter, his Italian ancestry led him to call the drink a Caesar, the longer name of Bloody Caesar is said to differentiate the drink from the Bloody Mary, but Chell said it was a regular patron at the bar who served as the inspiration. During the three months he spent working to perfect the drink, he had customers sample it and offer feedback, one regular customer, an Englishman, who often ordered the drink said one day Walter, thats a damn good bloody Caesar. Chell said the drink was a hit with the restaurants patrons. Within five years of its introduction, the Caesar had become Calgarys most popular mixed drink and it spread throughout Western Canada, then to the east. Coinciding with its 40th anniversary, a petition was launched in 2009 in the hopes of having the Caesar named the nations official mixed drink, in Calgary, Mayor Dave Bronconnier celebrated the drinks anniversary by declaring May 13,2009 as Caesar Day in the city. The Motts company was independently developing Clamato, a mixture of clam and tomato juices, sales of Clamato were initially slow, Motts sold only 500 cases of Clamato in 1970, but sales consistently increased after the companys distributors discovered Chells drink. By 1994, 70% of Motts Clamato sales in Canada were made to mix Caesars, Motts claims that the Caesar is the most popular mixed drink in Canada, estimating that over 350 million Caesars are consumed every year. Outside Canada, the Caesar is virtually unknown, in the United States, it is typically only available at bars along the Canada–United States border. Elsewhere, bartenders will frequently offer a Bloody Mary in its place, in Europe, the drink can be found wherever there are higher concentrations of Canadians. The drinks anonymity outside Canada has come in spite of concerted marketing efforts, producers of clam-tomato juices have speculated that their beverages have been hampered by what they describe as the clam barrier. They have found that consumers in the United States fear that there is too much clam in the beverages, while Motts Clamato continues to be synonymous with the cocktail, other producers have begun offering alternative caesar mixes
9.
Caribou (drink)
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Caribou is a sweet Québécois alcoholic beverage composed of red wine, hard liquor, and maple syrup or sugar. Caribou can be made at home but is now available as a beverage by the Société des alcools du Québec. It can be consumed hot or cold depending on the weather and served with citrus, cloves and nutmeg are also commonly added to flavour the drink. The drink has been served at the Quebec Winter Carnival. In recent years, it has also served in celebration on the National holiday of Quebec. It is also a staple of the Festival du Voyageur in Winnipeg, Manitoba, le Sang du caribou Conditum Paradoxum Hippocras Mulled wine Negus Sangria Caribou Liqueur producer
10.
Ice cider
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Ice cider is the cider equivalent of ice wine, a fermented beverage made from the frozen juice of apples. There are two approaches to producing ice cider, cryoconcentration and cryoextraction. Cryoconcentration involves harvesting the fruits late in season and leaving them in storage until late December, when they are pressed. In January, the concentrated juice begins the process of cold fermentation, cryoextraction is similar to the traditional method used to produce ice wine, apples are left on the trees, to freeze until the end of January. They are picked when the temperature reaches -8°C to -15°C, and then pressed, back in 1990, Christian Barthomeuf invented in Dunham - a small town in Québec - the recipe of what would become known later as ice cider. Barthomeuf was a pioneer of Québecs small wine industry, with the help of La Face Cachée de la Pomme - producer of NEIGE ice cider, he did develop the process with François Pouliot. NEIGE ice cider became the really first cider to be named as an ice cider It was a new category. Then, in 2000, Barthomeuf went to work for Domaine Pinnacle, La Face Cachée de la Pomme in Hemmingford, Montérégie with Domaine Pinnacle were making History. Today ice cider is widely distributed by Québecs government-run chain of stores, the Société des alcools du Québec. Most are of small size, attracted in part by the very low capital costs required to enter the business. In a press release dated 8 June 2008, the SAQ confirmed that sales of Québec products have increased six-fold in five years at the SAQ, Quebec Ice Cider is protected by law with a reserved appellation. Finally, the alcohol will be obtained over 7% and less than 13% alcohol by volume, dessert wine Fruit wine Icewine Domaine Pinnacle CBC News In Depth, Nutrition — Apple icewine Where Cider Gets a French Kick
11.
Newfoundland Screech
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Newfoundland Screech is a rum sold in Newfoundland with 40% alcohol by volume. The term screech is a term that has been used to describe almost any cheap, high alcohol spirit. The term is used in the name for this mid-priced rum to associate the brand with this tradition. It is available in liquor stores both in and outside of Newfoundland and is blended and bottled by the Newfoundland and Labrador Liquor Corporation, unlike their counterparts in other provinces, NLC has retained their bottling business. The spirit is available in Canada and is also distributed in the New England States of the United States. Newfoundland Screech is used in a ceremony known as the screech-in. The screech-in is a ceremony performed on non-Newfoundlanders involving a shot of screech, a short recitation. It is often performed either in homes or more commonly in town pubs, such as George Street, most notable for their screech-in traditions would be Trapper Johns and Christians Bar. Screech-ins also take place aboard tourist boat excursions such as the Scademia, the proper response, of course, would be a hearty Yes by. Each participant is asked to introduce themselves and where they come from, often interrupted by commentary by the ceremony leader, jokingly poking fun at their accent or hometown. Each holding their shot of Screech, they are then asked Are ye a screecher. and are taught the proper response, Deed I is, and long may yer big jib draw. Translated, it means Yes I am, my old friend, a cod fish – or any other fish ugly enough to suitably replace the cod – is then held up to lip-level of each participant, who then bestows the fish with a kiss. Frozen fish are used most commonly in the screech-ins which take place on George St. though occasionally a fresher specimen, if available, some pubs will also award certificates to those who have become an honorary Newfie once the screech-in is complete. Some screech-in traditions vary in both the order of events as well as the necessary requirements, some ceremonies require that the screech-ee eat a piece of Newfie steak or kiss a rubber puffins rear end. Some are also asked to stand in a bucket of water throughout the ceremony or that they wear the Souwester during the recitation. For group screech-ins, the shots and recitations are generally all done at once, in all cases, no matter what, only a native Newfoundlander can officiate a proper screech-in. Newfoundland Screech official site Screech-in page on official site Screech-in page on some Newfoundland promotional web site Screech-in instructions on commercial web hosting site
12.
Canadian wine
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Canadian wine is produced in mainly southern British Columbia and southern Ontario. There is also a number of small scale producers of grapes and wine in southern Quebec. The three largest wine-producing regions in Canada are the Okanagan Valley of British Columbia, the Niagara Peninsula of Ontario, other areas in Ontario include Prince Edward County. The Canadian wine industry also vinifies imported grapes and juice and these products are labeled Cellared in Canada and are not required to conform to the strict Vintners Quality Alliance content regulations. Icewine, which can be produced reliably in most Canadian wine regions, Canada produced 75.9 million litres of wine in 2002. Fruit wineries and meaderies are increasingly common in Alberta, Saskatchewan and Manitoba, Canadian wine has been produced for over 200 years. Early settlers tried to cultivate Vitis vinifera grapes from Europe with limited success and they found it necessary to focus on the native species of Vitis labrusca and Vitis riparia along with various hybrids. However, the market was limited for such wines because of their peculiar taste which was often called foxy, however, this became less apparent when the juice was made into Port- and Sherry-styled wines. During the first half of the century, the temperance movement and later consumer demand for fortified. However, during the 1960s consumer demand shifted from sweet and fortified wines to drier and lower alcohol table wines, at the same time, there were significant improvements in wine-making technology, access to better grape varieties and disease-resistant clones, and systematic research into viticulture. After the repeal of prohibition in Canada in 1927, provinces strictly limited the number of licences to produce wine. A nearly 50-year moratorium on issuing new winery licences was finally dropped in 1974, during the same decade, demonstration planting began to show that Vitis vinifera could be successfully grown in Canada. Other growers found that high quality wines could be produced if Vitis vinifera vines were grown with reduced yields, new trellising techniques, and appropriate canopy management. In 1988, three important events occurred, the trade with the United States, the establishment of the Vintners Quality Alliance standard. Each of these served in one way or another to improve the viability of the wine industry in Canada. While there are many small Canadian wineries, the wine market has long been dominated by two companies, Vincor International and Andres Wines. Some Canadian wine is exported to the United States, Europe, Canada shipped US$4.9 million worth of wine to the United States in 2001. Icewine is an export product for Canadian wineries
13.
British Columbia wine
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British Columbia wine is Canadian wine produced in the province of British Columbia. Originally, the British Columbia Wine Institute handled regulation and marketing of the Vintners Quality Alliance, more recently, the British Columbia Wine Authority was formed by the provincial government to regulate part of the industry. It created a classification, Wines of Distinction, to be also from 100 percent British Columbia grapes. In practice, it has strengthened the VQA classification, British Columbia is gaining recognition for its world-class premium VQA wines. Wines which are neither labelled VQA or Wine of Distinction, and from certain producers, significant parts of the wine industry, and respected wine writers in Canada and abroad, are quite concerned about this practice. There are several classifications of winery, represented by numerous organizations, the smallest are known as farmgate wineries. Although Canada has a reputation for having a climate, much of the British Columbia Interior has a mild or dry climate which is ideal for growing grapes. Wines bearing the name of an area are produced from a minimum of 95 percent of the grapes grown in the designated area. Most of the wineries are small lot producers, family-owned and -operated. Their wines are all made from 100% BC-grown fruit, the ABCWs 57 members account for over 70% of the provinces wineries. In 2007, the ABCW created BC WineCast, an audio podcast exploring hidden wineries of British Columbia. C, winegrowers British Columbia Estate Winery Association Map of British Columbia Wineries Map of British Columbia Winery Awards
14.
Ice wine
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Ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. With ice wines, the freezing happens before the fermentation, not afterwards, only healthy grapes keep in good shape until the opportunity arises for an ice wine harvest, which in extreme cases can occur after the New Year, on a northern hemisphere calendar. This gives ice wine its characteristic refreshing sweetness balanced by high acidity, when the grapes are free of Botrytis, they are said to come in clean. Ice wine production is risky and requires the availability of a large labour force to pick the whole crop within a few hours, at a moments notice. This results in small amounts of ice wine being made world-wide. Ice wine production is limited to that minority of the worlds wine-growing regions where the cold temperatures can be expected to be reached with some regularity. Canada and Germany are the worlds largest producers of ice wines, about 75 percent of the ice wine in Canada comes from Ontario. There are indications that frozen grapes were used to make wine in Roman times, pliny the Elder wrote that certain grape varieties were not harvested before the first frost had occurred. The poet Martial recommended that grapes should be left on the vine until November or until they were stiff with frost, details as to the winemaking and description of these wines are unknown. In either case, the method seems later to have been forgotten, Wine from Chiomonte in the Val di Susa was popular in Roman times and this town still today produces one of Italys few ice wines. It is believed that the first post-Roman ice wine was made in Franconia in Germany in 1794, better documentation exists for an ice-wine harvest in Dromersheim close to Bingen in Rheinhessen on February 11,1830. The grapes were of the 1829 vintage and that winter was harsh and some wine growers had the idea to leave grapes hanging on the vine for use as animal fodder. When it was noticed that these grapes yielded very sweet must, they were pressed and these wines would usually be produced from grapes affected by noble rot. Thus, Eiswein is a more recent German wine style than the botrytised wines, throughout the 19th century and until 1960, Eiswein harvests were a rare occurrence in Germany. Only six 19th century vintages with Eiswein harvests have been documented, including 1858, there seems to have been little effort to systematically produce these wines during this period, and their production was probably the rare result of freak weather conditions. It was the invention of the pneumatic bladder press which made the production of ice wine practical and led to a increase in the frequency. 1961 saw the production of a number of German ice wines, in Germany in the early 2000s, good ice-wine vintages have been less common than during the 1980s and 1990s. Many wine-growers cite climate change as a cause, a position supported by a study conducted by the Geisenheim Institute, however, ice wine was produced in the Okanagan Valley of British Columbia by German immigrant Walter Hainle in 1972
15.
Ontario wine
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Ontario wine is Canadian wine produced in the province of Ontario that is certified by VQA Ontario. VQA regulates production standards including grape varietals, wine-making techniques employed, not all wines produced in Ontario are classified as VQA. Many wineries produce both VQA wines and non-VQA wines depending on their business objectives, Wines which are not labelled VQA may not meet the VQA standards, certification or verification requirements, or may be wines that are blended with imported grape content. Certain producers are permitted to produce wines from a blend of grapes or wine. Some in the industry are concerned about this practice. Some wineries may choose not to have eligible wines certified by VQA for economic reasons or wines may have failed to pass the certification process. Wines made from other than grapes, including ciders, and wines made from raw materials other than fruit such as Sake. Southern Ontario is in roughly the latitude as southern France. These regions have a tradition of growing tender fruit such as apricots and peaches, grapegrowing in Ontario has its challenges, particularly outside of the southern regions normally associated with tender fruits. At times, wine regions in Ontario suffer from harsh winters which can damage tender vines, in addition, its humid summers can increase the pressure from fungal diseases. Ontario vineyards and wineries now produce world-class wines in the wine, Icewine. In the Niagara Peninsula there are ten sub-appellations which each have unique growing conditions suited to different grape varieties. They are, Niagara River, Niagara Lakeshore, Four Mile Creek, St Davids Bench, Creek Shores, Lincoln Lakeshore, Short Hills Bench, Twenty Mile Bench, Beamsville Bench, and Vinemount Ridge. In addition, two regional appellations have been created, Niagara Escarpment for the area west of St Catharines. The north shore of Lake Erie is more southerly and receives many growing degree days, in addition Prince Edward County was created as a new growing region in 2007. Some see the future of wine in the county in premium wines produced from Pinot noir, there have been ongoing smaller scale attempts to grow wine in other, cooler, areas of the province using cold hardy, often hybrid grape varieties. Wines made in emerging regions may be certified as VQA wines under the regional designation Ontario. Ontario is also home to wineries specializing in fruit wine and these wines are outside the scope of the VQA, but Fruit Wines of Canada has developed the Quality Certified mark to identify quality Canadian fruit wine that is not made from grapes
16.
Atlantic cod
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The Atlantic cod is a benthopelagic fish of the family Gadidae, widely consumed by humans. It is also known as cod or codling. Dry cod may be prepared as unsalted stockfish or as cured salt cod or clipfish, the largest individual on record was 6 feet long and weighed 211 lb, however usually the cod is between 24 inches and 4 feet long, and weighs 88 lb. There is generally no difference in weight or size between sexes of Atlantic Cod, Atlantic Cod can live for 25 years, and usually attains sexual maturity between ages two and four, although cod in the northeast Arctic can take as long as eight years to fully mature. Colouring is brown or green, with spots on the dorsal side, a stripe along its lateral line is clearly visible. Its habitat ranges from the shoreline down to the continental shelf, several cod stocks collapsed in the 1990s and have failed to recover even with the cessation of fishing. This absence of the predator has led to a trophic cascade in many areas. Many other cod stocks remain at risk, the Atlantic cod is labelled vulnerable on the IUCN Red List of Threatened Species. Adult cod form squirting aggregations from late winter to spring, females release their eggs in batches, and males compete to fertilize them. Fertilized eggs drift with currents and develop into larvae. Age of maturation varies between cod stocks, from two to four in the west Atlantic, but as late as eight years in the northeast Arctic. Cod can live for 13 years or more, the Atlantic cod is one of three cod species in the genus Gadus along with Pacific cod and Greenland cod. A variety of species are colloquially known as cod, but they are not strictly classified within the Gadus genus, though some are in the Atlantic cod family. Atlantic cod are a species and move in large, size-structured aggregations. Larger fish act as scouts and lead the shoals direction, particularly during post spawning migrations inshore for feeding, Cod actively feed during migration and changes in shoal structure occur when food is encountered. Shoals are generally thought to be leaderless, with all fish having equal status. However, some studies suggest that leading fish gain certain feeding benefits, one study of a migrating Atlantic cod shoal showed significant variability in feeding habits based on size and position in the shoal. Larger scouts consumed a more variable, higher quantity of food, while trailing fish had less variable diets, Atlantic cod are apex predators in the Baltic and adults are generally free from the concerns of predation
17.
Reindeer
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This includes both sedentary and migratory populations. While overall widespread and numerous, some of its subspecies are rare, for this reason, it is considered to be vulnerable by the IUCN. Reindeer vary considerably in colour and size, both sexes can grow antlers annually, although the proportion of females that grow antlers varies greatly between population and season. Antlers are typically larger on males, hunting of wild reindeer and herding of semi-domesticated reindeer are important to several Arctic and Subarctic peoples. In traditional festive legend, Santa Clauss reindeer pull a sleigh through the sky to help Santa Claus deliver gifts to children on Christmas Eve. The name Rangifer, which Carl Linnaeus chose for the genus, was used by Albertus Magnus in his De animalibus. This word may go back to a Saami word raingo, for the origin of the word tarandus, which Linnaeus chose as the specific epithet, he made reference to Ulisse Aldrovandis Quadrupedum omnium bisulcorum historia fol. However, Aldrovandi – and before him Konrad Gesner – thought that rangifer, in any case, the tarandos name goes back to Aristotle and Theophrastus – see In history below. Because of its importance to many cultures, Rangifer tarandus and some of its subspecies have names in many languages, the name rein is of Norse origin. The Finnish name poro may also stem from the same, the word deer was originally broader in meaning, but became more specific over time. In Middle English, der meant a wild animal of any kind. Cognates of Old English dēor in other dead Germanic languages have the sense of animal, such as Old High German tior, Old Norse djúr or dýr, Gothic dius, Old Saxon dier. The name caribou comes, through French, from Mikmaq qalipu, meaning snow shoveler, in Inuktitut, spoken in eastern Arctic North America, the caribou is known by the name tuktu. In the western North American Arctic, the used by the Iñupiat is tuttu. Across the range of a species, individuals may display considerable morphological, genetic, COSEWIC developed Designated Unit attribution to add to classifications already in use. The species taxonomic name Rangifer tarandus was defined by Carl Linnaeus in 1758, the subspecies taxonomic name, Rangifer tarandus caribou was defined by Gmelin in 1788. Based on Banfields often-cited A Revision of the Reindeer and Caribou, Genus Rangifer, R. t. caboti, R. t. osborni and R. t. terraenovae were considered invalid and included in R. t. caribou. Some recent authorities have considered them all valid, even suggesting that they are quite distinct and he affirms that true woodland caribou is very rare, in very great difficulties and requires the most urgent of attention
18.
Rubus chamaemorus
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Rubus chamaemorus is a rhizomatous herb native to cool temperate, alpine, arctic tundra and boreal forest, producing amber-colored edible fruit similar to the raspberry or blackberry. English common names include cloudberry, bakeapple, knotberry and knoutberry, aqpik or low-bush salmonberry, unlike most Rubus species, the cloudberry is dioecious, and fruit production by a female plant requires pollination from a male plant. The cloudberry grows to 10–25 cm high, the leaves alternate between having 5 and 7 soft, handlike lobes on straight, branchless stalks. After pollination, the flowers form raspberry-sized aggregate fruits which are more plentiful in wooded rather than sun-exposed habitats. Consisting of between 5 and 25 drupelets, each fruit is pale red, ripening into an amber color in early autumn. In Europe, they grow in the Nordic countries, Baltic states and they occur across northern Russia east towards the Pacific Ocean as far south as Japan. A single, fragile site exists in the Sperrin Mountains of Northern Ireland, in North America, cloudberries grow wild across Greenland, most of northern Canada, Alaska, northern Minnesota, New Hampshire, Maine and New York. Wide distribution occurs due to the excretion of the seeds by birds. Further distribution arises through its rhizomes which are up to 10 m long and grow about 10–15 cm below the surface, developing extensive. Cuttings of these taken in May or August are successful in producing a genetic clone of the parent plant, the cloudberry can withstand cold temperatures to as low as −40 °C, but is sensitive to salt and dry conditions. Wet meadows, and tundra, requiring acidic ground, cloudberry leaves are food for caterpillars of several Lepidoptera species. The moth Coleophora thulea has no other food plants. See also List of Lepidoptera that feed on Rubus, despite great demand as a delicacy the cloudberry is not widely cultivated and is primarily a wild plant. Wholesale prices vary based on the size of the yearly harvest. Since the middle of the 1990s, however, the species has formed part of a research project. The Norwegian government, in cooperation with Finnish, Swedish and Scottish counterparts, has pursued the aim of enabling commercial production of various wild berries. Beginning in 2002, selected cultivars have been available to farmers, notably Apolto, the cloudberry can be cultivated in Arctic areas where few other crops are possible, for example along the northern coast of Norway. The ripe fruits are golden-yellow, soft and juicy, and are rich in vitamin C, when eaten fresh, cloudberries have a distinctive tart taste
19.
Palmaria palmata
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Palmaria palmata, also called dulse, dillisk or dilsk, red dulse, sea lettuce flakes, or creathnach, is a red alga previously referred to as Rhodymenia palmata. It grows on the coasts of the Atlantic and Pacific Oceans. It is a snack food. In Iceland, where it is known as söl, it has been an important source of dietary fiber throughout the centuries, the earliest record of this species is of St Columbas monks harvesting it 1,400 years ago. The erect frond of dulse grows attached by its discoid holdfast, the fronds are variable in colour from deep rose to reddish purple and are rather leathery in texture. The flat foliose blade gradually expands and divides into broad segments ranging in size to 50 centimetres long and 3–8 cm in width which can bear flat, wedge-shaped proliferations from the edge. The reference to Rhodymenia palmata var. mollis in Abbott and Hollenberg, is now considered to refer to a different species, Dulse is similar to another seaweed, Dilsea carnosa, but Dilsea is more leathery with blades up to 30 cm long and 20 cm wide. Unlike P. palmata, it is not branched and does not have proliferations or branches from the edge of the frond, the full life history was not fully explained until 1980. Tetraspores occur in scattered sori on the blade, which is diploid. Spermatial sori occur scattered over most of the frond of the male plant. The female gametophyte is very small stunted or encrusted, the carpogonia, the male plants are blade-like and produce spermatia which fertilize the carpogonia of the female crust. After fertilization, the plant overgrows the female plant and develops into the tetrasporangial diploid phase attached to the female gametophyte. The adult tetrasporophyte produces tetraspores meiotically in fours, P. palmata is to be found growing from mid-tide of the intertidal zone to depths of 20 m or more in sheltered and exposed shores. Dulse is a source of minerals and vitamins compared with other vegetables, contains all trace elements needed by humans. Researchers at Oregon State Universitys Hatfield Marine Science Center have selected a strain of Pacific dulse. Originally intended as a superfood for abalone, they claim their strain of the seaweed tastes like bacon when fried and it is commonly found from June to September and can be picked by hand when the tide is out. When picked, small snails, shell pieces, and other particles can be washed or shaken off. Some gatherers may turn it once and roll it into large bales to be packaged later and it is used as fodder for animals in some countries
20.
Matteuccia
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Matteuccia is a genus of ferns with one species Matteuccia struthiopteris. It is a crown-forming, colony-forming plant, occurring in regions of the Northern Hemisphere in central and northern Europe, northern Asia. The species epithet comes from Ancient Greek words, struthio meaning ostrich. It grows from a vertical crown, favoring riverbanks and sandbars. It thus can form dense colonies resistant to destruction by floodwaters, Matteuccia species are used as food plants by the larvae of some Lepidoptera species including Sthenopis auratus. The ostrich fern is an ornamental plant in gardens. It has gained the Royal Horticultural Societys Award of Garden Merit, the tightly wound immature fronds, called fiddleheads, are also used as a cooked vegetable, and are considered a delicacy mainly in rural areas of northeastern North America. It is considered inadvisable to eat uncooked fiddleheads, the sprouts are also picked all over Japan, where they are a delicacy. Matteuccia struthiopteris is the species in the genus Matteuccia. Formerly classified as a member of the Dryopteridaceae, Matteuccia has been reassigned to the new much smaller family Onocleaceae, germplasm Resources Information Network, Matteuccia struthiopteris Hyde, H. A. Wade, A. E. & Harrison, S. G. Welsh Ferns
21.
Harp seal
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The harp seal or saddleback seal is a species of earless seal native to the northernmost Atlantic Ocean and parts of the Arctic Ocean. It now belongs to the monotypic genus Pagophilus and its scientific name means ice-lover from Greenland, and its synonym, Phoca groenlandica means Greenland seal. Originally in the genus Phoca with a number of other species, the harp seal has a silvery-gray body. It has black harp or wishbone-shaped markings on the back, the baby harp seal pup has a yellow-white coat at birth, but after three days, the coat turns white and stays white for about 2–3 weeks. Adult harp seals grow up to be 1.7 to 2.0 m long, Harp seals combine anatomical and behavioural approaches to managing their body temperatures, instead of elevating their metabolic rate and energy requirements. A thick coat of blubber insulates its body and provides energy when food is scarce or during fasting, blubber also streamlines its body for more efficient swimming. Brown fat warms blood as it returns from the surface as well as providing energy. Flippers act as heat exchangers, warming or cooling the seal as needed, on ice, the seal can press its fore-flippers to its body and its hind-flippers together to reduce heat loss. Its eyes are large and contain a large spherical lens. Its pupil is mobile to help it adapt to the glare of the Arctic ice. Its retina is rod-dominated and backed by a cat-like and reflective tapetum lucidum and its rods best sense blue-green, while its cones help with bright light and may provide some colour discrimination. Its cornea is sometimes tear-covered, to protect it from salt, lacking tear ducts, it cries to remove its tears. On ice, the mother identifies her offspring by smell and this sense may also warn of an approaching predator. Underwater, this seal closes its nostrils and smells nothing and its whiskers, called vibrissae, lie in horizontal rows on either side of its snout. They may provide a sense, and underwater, also respond to low-frequency vibrations. Harp seals prefer to swim in the ocean, spending little time on land. These are extremely social animals and they can be very noisy and they will form large colonies where they spend a great deal of time. Within that loose structure, smaller groups with their own hierarchy are believed to form, sometimes, these large groups will have to go their separate ways there
22.
Maple syrup
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Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter, Maple trees are tapped by drilling holes into their trunks and collecting the exuded sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Maple syrup was first collected and used by the peoples of North America, and the practice was adopted by European settlers. Technological improvements in the 1970s further refined syrup processing, Vermont is the largest producer in the United States, generating about 6% of the global supply. Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density, sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup, in the United States, a syrup must be made almost entirely from maple sap to be labelled as maple, though states such as Vermont and New York have more restrictive definitions. Maple syrup is often eaten with pancakes, waffles, French toast and it is also used as an ingredient in baking, and as a sweetener or flavouring agent. Culinary experts have praised its flavour, although the chemistry responsible is not fully understood. Three species of trees are predominantly used to produce maple syrup, the sugar maple, the black maple. The black maple is included as a subspecies or variety in a more broadly viewed concept of A. saccharum, of these, the red maple has a shorter season because it buds earlier than sugar and black maples, which alters the flavour of the sap. A few other species of maple are also used as sources of sap for producing maple syrup, including the box elder or Manitoba maple, the silver maple. Similar syrups may also be produced from birch or palm trees, indigenous peoples living in northeastern North America were the first groups known to have produced maple syrup and maple sugar. According to aboriginal oral traditions, as well as archaeological evidence, other stories credit the development of maple syrup production to Nanabozho, Glooskap, or the squirrel. Aboriginal tribes developed rituals around sugar-making, celebrating the Sugar Moon with a Maple Dance, many aboriginal dishes replaced the salt traditional in European cuisine with maple sugar or syrup. The Algonquians recognized maple sap as a source of energy and nutrition, andré Thevet, the Royal Cosmographer of France, wrote about Jacques Cartier drinking maple sap during his Canadian voyages. By 1680, European settlers and fur traders were involved in harvesting maple products, however, rather than making incisions in the bark, the Europeans used the method of drilling tapholes in the trunks with augers. Maple sugaring parties typically began to operate at the start of the thaw in regions of woodland with sufficiently large numbers of maples. Sap filled the buckets, and was either transferred to larger holding vessels, often mounted on sledges or wagons pulled by draft animals
23.
Amelanchier alnifolia
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Historically, it was also called pigeon berry. It grows from sea level in the north of the range, up to 2,600 m elevation in California and 3,400 m in the Rocky Mountains, the name saskatoon derives from the Cree inanimate noun misâskwatômina. The city of Saskatoon, Saskatchewan, is named after this berry, the species name alnifolia is a feminine adjective. It is a compound of the Latin word for alder, alnus, and it is a deciduous shrub or small tree that most often grows to 1–8 m, rarely to 10 m or 33 ft, in height. Its growth form spans from suckering and forming colonies to clumped, the leaves are oval to nearly circular, 2–5 cm long and 1–4.5 cm broad, on a 0. 5–2 cm leaf stem, margins toothed mostly above the middle. As with all species in the genus Amelanchier, the flowers are white, in A. alnifolia, they are about 2–3 cm across, and appear on short racemes of three to 20 somewhat crowded together, in spring while the new leaves are still expanding. The fruit is a small purple pome 5–15 mm in diameter, ripening in summer in the coastal areas. The three varieties are, A. a. var. alnifolia, northeastern part of the species range. Pacific coastal regions, Alaska to northwestern California, seedlings are planted with 13–20 feet between rows and 1. 5–3 feet between plants. An individual bush may bear fruit 30 or more years, saskatoons are adaptable to most soil types with exception of poorly drained or heavy clay soils lacking organic matter. Shallow soils should be avoided, especially if the table is high or erratic. Winter hardiness is exceptional, but frost can damage blooms as late as May, large amounts of sunshine are needed for fruit ripening. With a sweet, nutty taste, the fruits have long been eaten by Canadas aboriginal people and they are well known as an ingredient in pemmican, a preparation of dried meat to which saskatoon berries are added as flavour and preservative. They are also used in pies, jam, wines, cider, beers, and sugar-infused berries similar to dried cranberries used for cereals, trail mix. In 2004, the British Food Standards Agency suspended saskatoon berries from retail sales pending safety testing, a. alnifolia is susceptible to cedar-apple rust. Saskatoon berries contain significant amounts of dietary fiber, vitamins B2 and biotin, and the essential minerals, iron and manganese. Quercetin, cyanidin, delphinidin, pelargonidin, petunidin, peonidin, and malvidin were polyphenols present in saskatoon berries
24.
Sockeye salmon
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Sockeye salmon, also called red salmon, kokanee salmon, or blueback salmon, is an anadromous species of salmon found in the Northern Pacific Ocean and rivers discharging into it. This species is a Pacific salmon that is red in hue during spawning. They can grow up to 84 cm in length and weigh 2.3 to 7 kg, juveniles remain in freshwater until they are ready to migrate to the ocean, over distances of up to 1,600 km. Their diet consists primarily of zooplankton, Sockeye salmon are semelparous, dying after they spawn. Some populations, referred to as kokanee, do not migrate to the ocean, Sockeye salmon is the third-most common Pacific salmon species, after pink and chum salmon. Oncorhynchus comes from the Greek ὄγκος meaning barb, and ῥύγχος meaning snout, nerka is the Russian name for the anadromous form. The name sockeye is an anglicization of suk-kegh, its name in Halkomelem, the sockeye salmon is sometimes called red or blueback salmon, due to its color. Sockeye are blue tinged with silver in color while living in the ocean, when they return to spawning grounds, their bodies become red and their heads turn green. Sockeye can be anywhere from 60 to 84 cm in length, two distinguishing features are their long, serrated gill rakers that range from 30 to 40 in number, and their lack of a spot on their tail or back. Sockeye salmon range as far south as the Columbia River in the eastern Pacific and they range as far north as the Bathurst Inlet in the Canadian Arctic in the east and the Anadyr River in Siberia in the west. The farthest inland sockeye salmon travel is to Redfish Lake, Idaho, completely landlocked populations of the same species also are known. Some sockeye live and reproduce in lakes and are commonly called kokanee and they are much smaller than the anadromous variety and are rarely over 35 cm long. In the Okanagan Lake and many others, there are two kinds of kokanee populations – one spawns in streams and the other near lake shores, nantahala Lake is the only place in North Carolina where kokanee salmon are found. This stock has remained and become a target for anglers. The species seems to have saved by transferring eggs to Saiko Lake,500 kilometers to the south. This fish has been treated as a subspecies of sockeye Oncorhynchus nerka kawamurae, Sockeye salmon use patterns of limnetic feeding behavior, which encompasses vertical movement, schooling, diel feeding chronology, and zooplankton prey selectivity. They can change their position in the column, timing and length of feeding, school formation. This also ensures they still get the amount of food necessary to survive
25.
Yule log (cake)
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A Yule log is a traditional dessert served near Christmas, especially in Belgium, France, Switzerland, Quebec and several former French colonies. Made of sponge cake to resemble a miniature actual Yule log, the original Yule log recipe emerged during the 19th century. It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations which include chocolate cake, ganache, Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan. By 1945 it referred to the cake, Swiss roll Nut roll Pionono List of desserts Food portal General Arnold van Gennep, Manuel de folklore français contemporain, pt
26.
Buffalo burger
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Buffalo burgers are hamburgers made with meat from the American bison. Author Dan OBrien said that buffalo meat is sweet and tender and has a unique taste and he also said that it has to be prepared as carefully as fresh fish. The magazine Womens Health said that the taste of beef burgers and buffalo burgers is almost indistinguishable and it normally costs more than beef. Buffalo burgers have less cholesterol, less fat, and less energy than burgers made from beef or chicken. The American Heart Association recommended buffalo burgers in 1997 as more heart-healthy than chicken or beef, the burger is high in nutrients such as protein, zinc, and vitamin B12. Buffalo burgers are more healthy than beef because bison do not store as much fat as cattle, an 85-gram serving of buffalo meat has 390 kilojoules and 1.8 g of fat compared to 770 kJ and 8.7 g of fat in the same serving as beef. A recipe for simple buffalo burgers was listed in Mens Health Muscle Chow, the magazine EatingWell came up with a buffalo burger recipe that is low in cholesterol and high in calcium
27.
Butter tart
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A butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canadas quintessential desserts. The tart consists of butter, sugar, syrup, and egg filled into a flaky pastry, the butter tart should not be confused with butter pie or with bread and butter pudding. Recipes for the butter tart vary according to the families baking them, because of this, the appearance and physical characteristics of the butter tart – the firmness of its pastry, or the consistency of its filling – also vary. Traditionally, the English Canadian tart consists of butter, sugar, the butter tart is different from pecan pie in that it has a runnier filling due to the omission of corn starch. Often raisins, walnuts or pecans are added to the butter tart. However purists contend that such additions should not be allowed, more exotic flavours are also produced by some bakers. Examples such as bacon, pumpkin, chili and salted caramel cardamom flavours have been made for competitions. Butter tarts were common in pioneer Canadian cooking, and they remain a characteristic pastry of Canada and it is primarily eaten and associated with the English-speaking provinces of Canada. The earliest published Canadian recipe is from Barrie, Ontario dating back to 1900, another early publication of a butter tart recipe was found in a 1915 pie cookbook. The food was a part of early Canadian cuisine and often viewed as a source of pride. Similar tarts are made in Scotland, where they are referred to as Ecclefechan butter tarts from the town of Ecclefechan. In France, they are related to the more common tarte à la frangipane. Butter tarts are a part of Eastern Canadian cuisine and are objects of cultural pride of many communities across Ontario. The two competing associations have since resolved their dispute through the agreement to modify The Butter Tart Tour to Kawarthas Northumberland Butter Tart Tour. Ontarios Best Butter Tart Festival and Contest is an event held in Midland. The contest portion of the festival attracts bakers from across Ontario, even National Geographic recognizes the significance of the butter tart in an article on Georgian Bay, Ontario. com
28.
Doner kebab
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Döner kebab is a type of Turkish kebab, made of meat cooked on a vertical rotisserie. Similar dishes cooked on a vertical rotisserie are the Arab shawarma, Greek gyros, seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The outer layer is sliced vertically into thin shavings as it cooks, since the early 1970s, the sandwich or wrap form has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a kebab. The sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces. Before taking its form, as mentioned in Ottoman travel books of the 18th century. Grilling meat on horizontal skewers has an ancient history in the Eastern Mediterranean, since then, Hacı İskender has been considered the inventor of Turkish döner kebap, though he might have been preceded by Hamdi Usta from Kastamonu around 1830. With time, the took a different marinade, got leaner. It was not until a later, that döner kebab was introduced and popularized in Istanbul. His restaurant, first opened in 1945, was discovered by journalists and began serving döner and other kebab dishes to kings, prime ministers, film stars. It has been sold in form in Istanbul since at least the mid-1960s. The döner kebab, and its derivatives shawarma and gyros, served in a sandwich, the first doner kebab shop in London opened in 1966, while Greek-style gyros was already popular in Greece and New York City in 1971. In Germany the döner kebab was popularized by Turkish guest workers in the early 1970s with a center in Berlin, the English word kebab comes from the Arabic, كَبَاب, partly through Urdu, Persian and Turkish. It may refer to a number of different kebab dishes made with roasted or grilled meat, Döner is a Turkish word, from dönmek. It is sometimes spelled döner kebap, the Turkish spelling, in English, it may also be spelled doner, donar, donair or sometimes donner. In German, it is spelled Döner Kebab, which can also be spelled Doener Kebab if the ö character is not available, particularly in British English, a döner kebab sandwich may be referred to simply as a kebab. In Greece, it was originally called döner but later came to be known as gyros, from γύρος, the Arabic name شاورما derives from another Turkish word, çevirme, also meaning turning. Persians refer to it as kebab torki, there are many variations of döner in Turkey, Porsiyon Pilavüstü İskender Kebapçı İskender is trademarked by Yavuz İskenderoğlu, whose family still runs the restaurant in Bursa. Dürüm, wrapped in a thin lavaş that is also grilled after being rolled
29.
Fried dough
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Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. Fried dough is the name for a particular variety of fried bread made of a yeast dough. Fried dough is known as fry dough, fry bread, fried bread, doughboys, elephant ears, scones, pizza fritte, frying saucers. These foods are virtually identical to other, and recognizably different from other fried dough foods such as doughnuts, beignets. In Canada, pieces of fried dough are sometimes called beaver tails, in 1978, Pam & Grant Hooker of Ottawa, Ontario founded the BeaverTails chain of restaurants specializing in the sale of fried dough pastries which are hand stretched to the shape of a beavers tail. In Newfoundland, a province in Eastern Canada, fried dough is referred to as a Touton, a touton /ˈtaʊtən is produced by frying bread dough on a pan with butter or the leftover fat from scrunchions and served with dark molasses, maple syrup, or corn syrup. It is traditionally made from bread dough and pan-fried, as opposed to deep-fried. A smaller Italian variant common in North America is the zeppole, similar food is found in Europe, also typically from outdoor stands in fairs. For example, in Croatia fried dough is known as languši, in Hungary as lángos, in Austria as kiachl, fried dough is made by deep-frying a portion of risen yeast dough. The dough acquires an irregular, bubbly appearance from being fried, st. Petersburg Times article, Distinction between funnel cakes and elephant ears
30.
Ginger beef
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Ginger beef usually refers to a westernized version of a Chinese dish made from beef and ginger. It also contains flavors of ginger, garlic and hot peppers, as with many dishes, the invention of ginger beef is claimed by several restaurants and chefs. However, the most widely accepted origin attributes the development during the mid-1970s by chef George Wong at the Silver Inn in Calgary. The dish is now an important part of culture in Calgary. A radio segment featuring ginger beef was aired on CBC Radio One programme The Main Ingredient
31.
Montreal-style bagel
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The Montreal bagel, is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole and it contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked. In many Montreal establishments, bagels are still produced by hand, there are two predominant varieties, black-seed, or white-seed. Minor controversy surrounds the question of who first brought the bagel to Montreal and they were first baked in Montreal by Chaim Seligman, as verified by Montreal historian Joe King, a historian of Montreal Jewry. Seligman first worked in the community of Lachine and later moved his bakery to the lane next door to Schwartzs Delicatessen on Boulevard St. Laurent in central Montreal. Seligman would string his bagels into dozens and patrol Jewish Main purveying his wares, originally with a pushcart, then a horse and wagon, Seligman went into partnership with Myer Lewkowicz and with Jack Shlafman but fell out with both of them. Seligman and Lewkowicz founded the St. Viateur Bagel Shop in 1957 and Shlafman established Fairmount Bagel in 1919, a substantial proportion of Montreals English-speaking Jewish community gradually left for other locales. For a time this style of bagel was almost completely unknown in the northeastern U. S. despite its proximity to Montreal, however at present in New York City, there are two Montreal-style bagel locations in the borough of Brooklyn within four blocks of each other. Montreal-style bagels are currently the only style of bagel known to have ventured into space, gregory Chamitoff, who grew up in Montreal, took three bags of sesame bagels with him on his assignments to STS-124 as passenger and ISS Expedition 17 as crewmember. Montreal-style bagels are, for the most part, manufactured by the method used to produce a generic bagel. The Montreal-style method of making bagels builds on the traditional method in the following ways, The bagel dough includes egg. Honey is also added to the used for poaching the bagels before baking. The bagels are baked in a wood-fired oven, several Montreal bagel factories are famous for their authentic Montreal-style bagels. St-Viateur West, Fairmount Bagel, at 74 av, fairmont West are the most well-known and popular bagel shops in Montreal. St. Viateur Bagel in particular has pictures of a number of famous visitors attached to their wall and these shops often sell popular bagel accompaniments such as cream cheese spreads and smoked salmon. Mile End, Montreal Montreal-style smoked meat Urban culture Bublik Albernaz, no shocker that Montreal bagels won. Montreal Bagels – are they the Best in the World, a documentary film on the battle between St. Viateur and Fairmount Montreal bagel bakeries
32.
Montreal-style smoked meat
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Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal, is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week, and is then hot smoked to cook through, the recipe for Montreal steak seasoning is based on the seasoning mixture for Montreal smoked meat. Montreal smoked meat is made with brisket, whereas pastrami is more commonly made with the fat-marbled navel/plate cut. Montreal smoked meat is served in the form of a light-rye bread sandwich accompanied with yellow mustard. While some Montreal smoked meat is brine-cured like corned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt, the origins of Montreal smoked meat are uncertain and likely unresolvable. However, many have laid claims to the creation or introduction of smoked meat into Montreal, according to the Kravitz family, he used a brisket-curing method he recalled being practiced by Lithuanian farmers. His first smoked meat sandwiches were made and sold from his wifes fruit, in another claim by Bill Brownstein, the smoked meat was brought over in 1902 by Itzak Rudman, who was an accomplished salami and smoked meat maker who had a shop on de Bullion Street. Warm Montreal smoked meat is sliced by hand to maintain its form. Whole briskets are kept steaming and sliced up on demand when ordered in the restaurant to maintain its temperature, the meat should be around 3 mm thick, cut slightly on a bias, and across the grain of the brisket. Even when hand-cut, Montreal smoked meat produces a lot of broken bits when sliced and these pieces are gathered together and commonly served with French fries, cheese curds, and gravy as smoked meat poutine or served over spaghetti with bolognese sauce or even pizza. Montreal-style smoked meat sandwiches are built with seedless rye bread and piled with hand-sliced smoked meat about 2 inches high with yellow prepared mustard, the customer can specify the amount of fat in the smoked meat, Lean, The lean and less flavourful end. Medium and medium fat, The most popular cuts from the middle of the brisket, occasionally, a sliced mix of lean and fat meats. Old-Fashioned, A cut between Medium and Fatty and often cut a bit thicker, fat, From the fat end of the brisket. Fires the fat taste receptors, but may be an acquired taste, speck, Consists solely of the spiced subcutaneous fat from the whole brisket without meat. Schwartzs, one of the most popular Montreal delis, is considered a pot for Montreal where all cultures converge. Current and former residents and tourists make a point of visiting Montreals best-known smoked meat establishments, despite the foods origins in, and association with, Montreals Jewish community, and contrary to what is sometimes asserted, these delis are not certified as kosher. Montreal smoked meat is offered in many diners and fast food restaurant chains throughout Montreal, Quebec, most restaurant chains and delis deals with meat processing plants for the preparation of beef briskets. The largest processing plant specializing in smoked meat located on the island of Montreal is Levitts Foods in LaSalle
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Oreilles de crisse
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Oreilles de crisse is a traditional Quebec dish consisting of deep-fried smoked pork jowls. It is generally served in cabanes à sucre in spring time, the word crisse is the Quebec French profanity word for Christ. The name of the dish thus literally translates to Christs ears, pork rinds List of smoked foods Food portal Recipe
34.
Pierogi
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Pierogi, also known as varenyky, are filled dumplings of Eastern European origin. They are made by wrapping pockets of unleavened dough around a savory or sweet filling and cooking them in boiling water and these dumplings are popular in Slavic, Baltic and other Eastern European cuisines, where they are known under local names. Pierogi are especially associated with Poland, Ukraine, and Slovakia, Pierogi are often semicircular, but triangular and rectangular ones are also found. Typical fillings include potato, sauerkraut, ground meat, cheese, the dumplings may be served with a topping, such as melted butter, sour cream, or fried onion, or combinations of those ingredients. The English word pierogi comes from Polish pierogi, which is the form of pieróg. It derives from Old East Slavic пиръ and further from Proto-Slavic *pirъ, in most of these languages, the word means pie. Varenyky comes from Ukrainian вареники, the form of вареник. Bryndzové pirohy from the Slovakian language is the term for dumplings filled with sheep cheese, colțunași comes from the Romanian language and is the term for filled dumplings. Derelye comes from the Hungarian language and is the term for pasta pockets with fillings, the origins of pierogi are disputed. Some legends say that pierogi have come from China through Italy via Marco Polo expeditions, other stories contend that pierogi were brought to Poland by Saint Hyacinth of Poland, who brought them back from Kiev. On July 13,1238, Saint Hyacinth visited Kościelec, and on his visit, Hyacinth told everyone to pray and by the next day, crops rose back up. As a sign of gratitude, people have made pierogi from those crops for Saint Hyacinth, another legend states that Saint Hyacinth fed people with pierogi during famine caused by an invasion in 1241 by the Tatars. Pierogi may be stuffed with mashed potatoes, fried onions, quark, cabbage, sauerkraut, meat, mushrooms, spinach, cheese, for more flavor, sour cream can be added to the dough mixture, and this tends to lighten the dough. The dough, which is made by mixing flour and warm water, sometimes with an egg, is rolled flat, the dough can be made with some mashed potato, creating a smoother texture. Another variation popular among Czechs and Slovaks, uses dough made of flour and curd with eggs, salt, the filling is placed in the middle and the dough folded over to form a half circle. The seams are pressed together to seal the pierogi so that the filling will remain inside when it is cooked, the pierogi or vareniki are boiled until they float, drained, and sometimes fried or baked in butter before serving. They can be served with melted butter or sour cream, or garnished with small pieces of fried bacon, onions, dessert varieties may be topped with apple sauce, jam, or varenye. Some families in North America serve them with maple syrup, traditionally considered peasant food, pierogi eventually gained popularity and spread throughout all social classes including nobles
35.
Poutine
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Poutine is a Canadian dish, originating in the province of Quebec, made with French fries and cheese curds topped with a light brown gravy. This fast-food dish is found across Canada and in some places in the northern United States. In Canada it is sold in small greasy spoon type diners and pubs, as well as by roadside chip wagons and in hockey arenas. National and international such as Smokes Poutinerie, New York Fries, McDonalds, Wendys, A&W, KFC, Burger King, Harveys. The dish is thought to have originated in rural Quebec in the late 1950s, one often-cited tale is that of Warwick restaurateur Fernand Lachance of Le Café Ideal, who is said in 1957 to have exclaimed, ça va faire une maudite poutine. When asked by restaurant regular Eddy Lainesse to put a handful of cheese curds on some french fries, the sauce was allegedly added later, to keep the fries warm longer. Over time, the dishs popularity spread across the province, being served in restaurants and bars. Other senses of the word have been in use at least since 1810, while the exact provenance of the word poutine is uncertain, some attribute it to the English word pudding. The pejorative meaning fat person of poutine is believed to derive from the English pudding a person or thing resembling a pudding or stout, in other meanings of poutine, the existence of a relation to the English word pudding is uncertain. One of these additional meanings — the one from which the name of the dish with fries is thought to derive — is unappetizing mixture of various foods, usually leftovers. This sense may also have given rise to the complicated business, complex organization. The Dictionnaire historique mentions the possibility that the form poutine is simply a gallicization of the word pudding, the meaning fries with cheese and gravy of poutine is among those held as probably unrelated to pudding provided the latter view is correct. According to Merriam-Webster, an etymology is that poutine is from a Québécois slang word meaning mess. In the basic recipe for poutine, French fries are covered with cheese curds. In a traditional Quebec poutine, French fries, Usually of medium thickness, Cheese curds, Fresh cheese curds are used to give the desired texture. The curd size may vary but is slightly smaller than bite-sized. Poutine cheese curds are different from ones in that they are not produced by cheddaring. Instead, poutines squeaky cheese curds are cooked, then allowed to cure to develop tanginess, the gravy should be substantial, but still thin enough to easily filter down into the mass of fries and cheese curds
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