Two friends, 37,000 km and mem­o­rable eats

A culi­nary jour­ney across all of Canada

National Post (Latest Edition) - - ARTS & LIFE - Laura Brehaut

The op­por­tu­nity to take a culi­nary road trip across all 10 prov­inces and three ter­ri­to­ries is a dream many Cana­di­ans share. If you haven’t had the chance to hit the road your­self yet, fol­low­ing along on the ad­ven­tures of two friends is the next best thing.

Orig­i­nally from north­ern B.C. and South­ern On­tario re­spec­tively, Lind­say An­der­son and Dana VanVeller em­barked on a five- month road trip back in 2013. They doc­u­mented their culi­nary dis­cov­er­ies on a blog — ed­i­bleroad­ — for which they were awarded the ti­tle of “Best Culi­nary Travel Blog” by Saveur the fol­low­ing year.

Now, 37,000 kilo­me­tres later, the Van­cou­verites have shared their ex­plo­ration of Cana­dian food cul­ture in a cook­book, Feast (Ap­petite by Ran­dom House, 2017). A col­lec­tion of sto­ries and more than 110 recipes — 90 of which were pro­vided by con­trib­u­tors from coast-to-coast — it’s in­tended to be a cel­e­bra­tory look at the cui­sine rather than com­pre­hen­sive.

Through t heir t rav­els and re­flec­tions, they ar­rived at their own an­swer to the ques­tion: What is Cana­dian food? They ate haskap berries in the Yukon; pets de soeurs ( nuns’ farts) pas­tries in Que­bec; muskox in Man­i­toba; stur­geon caviar in New Brunswick; jiggs din­ner in St. John’s; per­o­gies and chai at a Men­non­ite res­tau­rant run by a Bangladeshi cou­ple in small-town Saskatchewan. They are now be­liev­ers that a thriv­ing Cana­dian food cul­ture ex­ists, even where you least ex­pect it.

“Es­sen­tially, if it’s food within Canada’s bor­ders, it’s Cana­dian food,” An­der­son says. “If it’s here, cel­e­brate it.”

Ex­cerpted from Feast: Recipes and Sto­ries from a Cana­dian Road Trip by Lind­say An­der­son and Dana VanVeller:


At left, this cock­tail is a play on the Moscow mule, tra­di­tion­ally served over ice in a cop­per mug, and on the right are bi­son sausage rolls with or­ange and fen­nel. From the cook­book Feast by Lind­say An­der­son and Dana VanVeller.

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