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4 ways to create your own gourmet kitchen

One of the most important rooms in your house is more than likely your kitchen. You cook there, sometimes you eat there. It becomes a hub of conversation, where friends and family can be creative. One of the things that many people look at when buying a new home is often the kitchen —  it it big enough, bright enough, and does it have state of the art appliances? Many foodies and aspiring chefs (and even amateur ones) love working in a good kitchen. Here are a few tips on how to create your own gourmet kitchen, or at least feel like you’re working with one.

Get Organized

No matter the size of your kitchen, it is essential it be clutter free. This creates the feeling of a grand working place. You should have select storage areas for specialty items and an organizer for everything from your cooking utensils to your excess plastic bags. Keep you kitchen streamlined and know where everything is kept for easy access. In terms of design, keep it minimal and tidy with easy to clean surfaces.

Bright Colours

Thanks to many optical illusions, a room painted in white or even cool bright colours often tend to appear larger. The reflective surfaces of the lighter paint helps a room feel bigger with wider walls. Try to find reflective surfaces that will lighten the room. For instance, white moulding or trim adds depth to a wall and using quality paint provides a bit of shine or gloss helping the flow of light. Avoid darker or muddy colours at all cost. If you want to add a pop of colour to your white space, use colourful appliances.

Invest In The Proper Tools

If you want to work in a high performance kitchen, it might be time to invest in some high performance tools. Try using professionally made pots and pans and especially appliances with a brand you can trust. These products will be worth the investment because they are durable and should last for an extended period of time, making you feel at ease in having a product you can depend on. At the same time, monitor the performance quality of any new appliances you consider investing in and see which one works best for your space.

Gourmet Products

Put the salt and pepper down if that’s your basic seasoning. It’s time to invest in some gourmet spices (and I use the word gourmet as just an upgrade from salt and pepper). Open your mind and your spice rack to different flavours and aromas. Get new spice blends, oils, vinegars and open yourself to trying new flavours. From Peruvian pink salt to pineapple curry, discover new and interesting products.

Let us know how it goes! Post a description of your kitchen in the comments below!

Are you concerned about the quality of your meat?

I’m sure many Canadians would like to know the quality of the meat they pick up from their local butcher’s shop or from the grocery store. Too often there are cases of product recalls due to contamination, health concerns, and even mislabeling of meat products.

In March 2017, the Canadian government banned the import of meats from two Brazilian food plants due to allegations of meat alterations and distribution of rotten meat. Inspectors in Brazil would turn a blind eye for a pay off. It was a major food scandal that affected other countries globally — even the European Union banned imports from these producers and 20 other plants were being investigated at that time by local authorities. I am sure that people would like to ensure the safety of the meat and poultry products we consume in Canada.

In September 2016, the U.S officials from the Department of Agriculture conducted audits on various slaughterhouses across Canada, including Ontario, Quebec, British Columbia, and Alberta. A year later, the results of the audits were released to the Canadian Food and Inspection Agency and found that Canadian inspection standards were below the inspection procedures in the United States. There were no inspections done to ensure the cleaning of digestive waste and residual feces on animal carcasses in Canada. Between 2013-2015, 60,000 kg of Canadian meat and poultry products were rejected by the U.S over public safety concerns or not having contamination free carcasses. Despite this being a relatively average number for the period of time, Canadians still want to ensure the quality of the meat they are consuming.

It is not just the quality and contamination of meats that Canadians have to worry about. There is the bigger problem of mislabeling. When it comes to the mislabeling of meat it is a trickier and upsetting battle. People would like to trust the labels that say things like 100 per cent beef or 100 per cent pork. Unfortunately, a recent study conducted by researchers at the University of Guelph concluded that one in five sausages tested across Canada contained another meat  that wasn’t listed on the label. This means there is an issue of mislabeling and ‘cross species contamination’.

This information was gathered from 20 per cent of sausage samples from grocery stores across the country. Conclusions showed a number of meat substitutions and fillers — and even one pork sausage contained horse meat. Of 15 turkey sausage packages, five packages were entirely chicken though listed as turkey. The study was funded by the Canadian Food Inspection Agency as a sort of baseline for testing processors and food quality.

The Canadian Food and Inspection Agency responded to the report by saying the results were disappointing and in some cases it may be an issue of poor cleaning of the machinery that causes cross contamination, basic negligence, and finally food fraud with the intent of mislabeling to cut costs. Further investigations are being carried out to ensure cases like this are reduced or non existent.

Let us know in the comments below what changes you would like to see and how you feel about meat handling and mislabeling.

When buying lingerie can make the news

Clutch your pearls! Just recently, radio business reporter, Michael Kane was strolling through a shopping mall in Toronto and he noticed something that peaked his interest. He decided to tweet his recount, “ I’m just a reporter: saw two modestly dressed women with religious headgear come out of Victoria’s Secret store in the Eaton Centre.”

It’s 2017, so why is it shocking that women were spotting leaving a lingerie store? Women of all categories are entitled to wear underwear if they choose to do so. Much less, why is it an issue that these women were modest and wearing ‘religious headgear’? Muslim women are women too and it should not be tweet-worthy that they were seen exiting a lingerie store.

Mr Kane’s tweet was not warmly welcomed in such a multicultural city like Toronto. For a society that prides itself on diversity and celebrating various cultural backgrounds, scenarios like this are borderline funny and infuriating. People on social media began grabbing on to the phrase “ I’m just a reporter” and responded to Kane with tweets such as “I’m just a reporter: saw a group of White teenagers, in Lululemon outfits playing basketball in a public park.” Scenarios like this does not open a door for positive discussion, instead it brings up issues of ethnicity, social hierarchy, and stereotypes.

Kane made a poor attempt in claiming his tweet was meant to celebrate diversity and promote positive feedback, saying he wanted to bring “news to some, joyful observation to others,” while responding to one Twitter user. The tweet was unnecessary and though he did not say Muslim women, it is clearly implied. Kane continues to gather angry responses and some people even noted this casting of Muslim women as ‘others’ revealing Kane’s cultural insensitivity and intentional or unintentional views as a white male living in a diverse society.

Kane continued to defend himself against the critics, saying he was just sharing his views and he suggested people not judge him. The problem is that people on social media are hypocritical — people cast judgement, but don’t want want to accept judgment cast upon themselves. The tweet, and the conversation that followed, is entirely prejudice and unmindful. Needless to say, Kane did not win his diversity battle and his poor attempt of celebrating another culture seemed creepy, sexist, racist, and why was this a story worth the attention of others on social media?

Kane has since deactivated his twitter and honestly, I’m just a reporter: but it’s time to end cultural, sexist and ethnic insensitivity, evaluate your thoughts, and own up to your actions.

Celebrating Women: Martha Lowry

Craft liquor is becoming a big business in Canada, with new distilleries popping up in big cities across the country. Despite the popularity gain, it’s still very much a male-oriented field, even in Toronto where is seems as though there is a beer or spirit festival every month. Meet Martha Lowry, the only female distiller in Toronto, who recently launched Mill Street Brewery’s first ever Small Bach Gin.

Women’s Post sat down with Lowry to talk about how her work with Mill Street and how she became a distiller.

Q: Congrats on recently launching the first ever Small Bach Gin at Mill Street Brewery in Toronto. Tell us what the process was like for you?

A: Thank you! I am very excited about the gin. The gin was a long time in the making with many test batches on my trial still. When thinking about how to make the gin I started by thinking about what botanicals I would want to use. Gin always contains juniper and typically has coriander. I knew I also wanted to include hops because they have so many different flavour possibilities. I was sure I could find one that would work with the bright and fresh gin I was dreaming of and I thought it would be a great connection to our brewing roots here at Mill Street. After I found my favourite hops I experimented with all kinds of botanicals, wanting to create something complex but not muddled. I settled on my ten botanicals after many trials and combinations of flavours.

You are the only female distiller in Toronto – how does make you feel and was it difficult to follow your passion?

It makes me very excited for the industry. I think we are only going to start seeing more women in distilling. I can’t wait for the day when I see a whole crew of women running a distillery. So far, I have been really fortunate in that I have, for the most part, been met with people who want to help me on my journey. Sometimes I get a bit of surprise, and not full understanding, but not too much has really stood in my way.

You are a handful of female distillers in Canada what would you say to someone who wanted to follow in your career footsteps?

Reach out to women’s industry groups and connect with as many women in the industry as you can. The women I know in the industry are amazing, strong, passionate, and we tend to look out for one another. Do a lot of research and reading, and tasting (the fun part)! Try to get yourself into a distillery to see it all in action and decide if it is something you love. There are a million different ways to get yourself into distilling. See what others have done and figure out if that is a path that can get you there.

What kind of skill set does one need to be successful in what you do?

One of the best parts and craziest parts of my job is that you are doing a million things at once. So you must be good at multitasking and prioritizing. A small distillery means that you get to do everything, which keeps it wonderfully fun and wonderfully busy. You must have a good palate and confidence to make decisions on product flavours. A love of people is a must. I work alone, but I am constantly interacting with the public on tours and tastings. A strong science background is necessary to understand distilling. Although I do know distillers who are more artistically-minded than science-minded and make great products. It’s all about the balance between science and art for creating flavours.

Tell us about the type of craft gin you make? Is it for everyone and which food pairings does it taste well with?

Mill Street Small Batch Gin is new distilled gin. It is smooth, citrusy, and fresh and a real crowd pleaser. It has the classic juniper, but it is dialled back to let the other botanicals shine through. This is the kind of gin that can convert gin haters. At first taste, the craft gin is very fresh, like zested citrus, reminiscent of lemon drop candies, accompanied by floral notes of violets and rose. The gin is smooth and sweet, with a top note of grapefruit zest. A peppery spice comes in the middle, along with a bottom note of angelica and hops giving an earthy, celery note. The juniper comes through as a fresh pine note and the gin finishes leaving a lingering floral note. The gin has ten botanicals: Juniper, Coriander, Citra hops, Lemon zest, Grapefruit zest, Angelica, Liquorice, Orris root, Rose petals and Grains of Paradise.

I would recommend pairing this gin with sushi, smoked salmon, waxy baby potatoes, grilled chicken, and soft cheeses such as buffalo mozzarella or goat cheese.

How did you come with the popular citrus flavour for summer?

I love a citrusy gin in the summer. All I crave are bright fresh flavours in the summer. I eat a lot of salads out of my garden in the summer, sipping a fresh bright gin alongside a caprese salad is probably my favourite summer evening.

Is there a typical day and what do you like most about your job?

I don’t have typical days. Which is one of the best things about my job. My favourite thing is definitely coming up with new recipes. I have a blast exploring flavours and running test batches through my lab size still. It feels like the world is your oyster when you are making something new.

When people ask you what you do as a career is it an unique title to have as head distiller?

It is. Often people do not know what “distiller” means. Most people assume it has something to do with beer, a fact that is confused by the fact that I did work as a brewer for a time. Being a distiller leads to many interesting conversations after the question “and what do you do for a living” at dinner parties.

What is next for you?

I want to keep expanding Mill Street’s Whisky program, putting down more barrels and playing with different malts and yeasts to create really unique casks.

 

 

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GlobeTrotter Woman: Luggage and handbags for the professional woman

The 21st century businesswoman is a traveller. Deals are now brokered on trains, planes and automobiles, and important meetings can happen at a moments notice. It’s important to have the necessary equipment to deal with these types of business scenarios, and GlobeTrotter Woman has you covered.

GlobeTrotter Woman offers sleek and elegant luggage equipment and accessories that will meet the needs of the professional women on-the-go. The items they sell are unique and stylish—each has been hand-selected to ensure the highest quality. The products are presented in a beautifully clean website that is easy to navigate, so you can shop from the comfort of your home.

The company’s goal is the following: “We want to bring you a touch of elegance and practicality as you conquer the world.” And their products really do meet that criteria.

Their Ultra-Light Luxurious Luggage Set is made of jute tweed and consists of five elements. It has two wheeled Pullmans, one duffel bag, one carry-on and one garment bag. The entire set is priced at a reasonable $239.99. Other products of note include a security-friendly laptop bag (which is TSA compliant) and a genuine leather carry-on rolling laptop briefcase. Both are professional looking and practical—two aspects that are common in all of GlobeTrotter’s products.

Travel accessories include high resolution binoculars, phone charging wallets, and suitcase GPS trackers. The company also offers sport gear and electronics. All of these items are great to have in your bag in case of emergency meetings or trips.

The company also launched their G Lux Line this week, which includes a number of elegant and classy high-end leather bags. These gorgeous bags are made to order, by hand, in Italy.

GlobeTrotter is a startup that understands the international aspect of business and knows that professional women deserve to use the best tools out there .

PRACTICAL. RESISTANT. ELEGANT.
​JUST LIKE YOU.

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