This blog has now been folded over into "The Left Chapter", a blog dedicated to politics, art, writing & food!

Friday, August 30, 2013

Weekly food news roundup: The link between worker well-being and food safety, fast food strikes, calling for a national school meal program & more!

This week's Friday food news roundup, sharing news, links and stories of interest to or from those of a lefty viewpoint.  

Conference Board of Canada calls for a national school meal program:;postID=8347463360597205760;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=link/national-school-meal-program-needed-to-address-food-insecurity-report-1.1428894

French 2013 wine crop set to be the worst in 40 years:

58 cities across US hit by fast food worker strikes:

The link between worker well-being and food safety:

The trouble with fast food ads aimed at kids:

It wasn't the rather revolting CNE turns out it was the burger's jam!:

More CNE food vendors closed for food safety issues:

A grassroots alternative to food banks in rural Ontario:

Disturbing levels of pesticide residue found on or in food in the UK:

McDonald's Veggie Wrap...not healthy at all really:

Wednesday, August 28, 2013

Portuguese Vinho Verde Whites: Featuring Gazela & Aveleda

With summer coming to an end and Labour Day weekend at hand, I want to take time to look at a white wine style from Northern Portugal that is simply perfect for a hot afternoon, Vinho Verde.

Refreshing, fruity, slightly effervescent, usually quite dry and very inexpensive, Vinho Verde is well worth trying if you have not already. While traditionally Vinho Verde refers to a style of wine making (the style of wine is "young" and meant to be had soon after bottling)  used to describe both reds and whites, we will be looking at the whites.

The white Vinho Verde varieties are often mildly "sparkling" or fizzy, a feature that was once a natural byproduct of the way the wine was produced, but is now usually done by carbonation. This is a very pleasant feature that almost gives them a gentler spritzer like quality. They tend to be lower in alcohol, often only around 9-10%, but despite this lightness they are boldly flavoured. They are best enjoyed nicely chilled at around 6 degrees Celsius. 

Many Vinho Verde whites can be had for under $10 a bottle, as is the case with the two I am featuring.

Gazela is a really good entry wine to Vinho Verde that is widely available in North America. Dry, it is more fizzy than some others, is quite light and almost lemony. It is marvelously easy to drink in the backyard or on the patio with friends.


Aveleda is slightly sweeter,  very smooth and also has a nice fruity and citrus taste. It goes particularly well with foods like deep fried calamari or spring rolls.

In Ontario both are $8.95 a bottle at the LCBO.
They both pair well with lighter fish or chicken dishes, seafood generally, spicy food (I found they were an excellent match for spicy shrimp Pad Thai), and many Indian dishes. It is also just wonderful as an aperitif as you sit in the sun waiting for the BBQ to be ready.

To read and learn more about the rich history of the wine and how it is made, you can visit this site in Portugal:

Schnitzel Style Minute Steak

The least expensive cut of steak at most grocery stores is the lowly "minute" or "fast fry" steak.This is usually thinly cut round or hip steak, though sometimes it is very lean sirloin, whose appeal lies in its quick cooking time (hence the name) and affordability. 

Minute steak is, to be honest, generally not terribly good. Even cooked for less than a minute (to make it medium rare) and nicely seasoned it will usually come out tough and chewy. But, like flank steak, there are a number of ways to make it a lot more interesting, either by marinating it, or, as we are looking at in this blog, breading it.

Here we are going to do a simple breaded or Schnitzel Minute Steak served with lemon.

For this you will need minute steak, vegetable or canola oil, salt and pepper, flour, very fine bread crumbs and a couple of eggs.

First you put the flour, two eggs and bread crumbs in separate mixing bowls. The amount you will need depends on how many steaks you are making, but suffice it to say you will require enough of each to coat the steaks.

First coat with flour
You want to add salt and pepper (to taste) to the flour and mix it. You can also add other seasoning, like Italian seasoning, dry mustard or curry powder if you wish. 

You need to beat the eggs gently with a fork (or whisk) until well blended. 

After dipping in the egg wash, coat with bread crumbs

You then take each steak, dip it into the flour until lightly coated on both sides, then dip it into the egg wash and finally into the bread crumbs. The egg wash will allow for the bread crumbs to adhere and you want a good coating all around.

Meanwhile, add enough oil to a frying pan so that it will be at a level about slightly more than half way up the coated steaks, but not so that they will be submerged. Heat the oil at medium-high heat until it is quite hot but not too hot. If it is not hot enough the coating will come off. If too hot it will burn. There are all sorts of methods that people have to tell them when it is just right, but, as I have often said on this blog, to me the only surefire one is practice. It varies greatly according to the size of the pan, the type of element and so forth.

Add the steaks and deep fry for about, not surprisingly, a minute a side. Again, there is no steadfast amount of time, other than it does not take very long. You want the breading to be a golden brown. The picture shows it basically exactly when you want to take it out. If that is after 30 seconds or if it is after a minute and a half, then that is when it is ready. One thing is that if you are doing more than one "wave" of steaks the first wave will take more time and the subsequent ones less. I strongly suggest doing no more than 3 waves. If you have to do more than that you need to replace the oil.

Let sit for a minute or two before serving. 

Serve with lemon wedges. The breaded steak tastes delicious with lemon. Alternately the steak can be put on a bun and covered with tomato sauce to make an excellent steak sandwich. Fix it up with cheese and sauteed onions or mushrooms.

This exact cooking method can also be used to Schnitzel other thin cut meats, like veal or pork. The key is that the meat is very thin. We have chosen minute steak, as this is easy to find, and very cheap as a general rule. 

On a related note watch for coming blogs about Eggplant Parmigiana and the southern classic Chicken Fried Steak with Red Eye Gravy.

Monday, August 26, 2013

Roti or Naan Bread Pizzas: Fast & Fun!

Frozen pizza, with very few exceptions, is fairly terrible. We buy it, when we do, usually because it is fast and easy. When it is on sale it can be affordable, but it is often not. Moreover, it is often made with inferior toppings and sauces that, especially after freezing, just don't taste that good.

While it is not entirely true, many feel that making a pizza from scratch is simply too daunting, especially after a day of work.

But today we are going to do a fast and very fun alternative that uses any fresh toppings of your choosing and that can involve the whole family. This is Roti or Naan bread personal sized pizzas.

Roti or Naan is Indian style flat bread. This is readily available, with the wonderful rise of multiculturalism, in many standard grocery stores or can be sought out in specialty ones.

While store bought roti or naan does not hold up to homemade, of course, it makes an excellent thin style pizza crust.

I like to use Pesto Sauce as a pizza sauce, and if you do you do not need to oil the bread. But if you are using a traditional pizza sauce, passata  or tomato sauce, you should brush on about a half teaspoon of olive oil over the side of the bread you are going to top. If  using the thicker naan, brush the edge of the bread as well.

Then top with your sauce, toppings and cheese or cheeses of choice. I like to spread a nice layer of pesto, top it with spicy soppressata (a type of Italian salami), anchovies,  some unpitted black olives and feta cheese.

Pictured here is a roti pizza with pesto, pepperoni, green olives, mushrooms and topped with mozzarella. But the options are endless. Top with whatever you like. It is really great to use seasonal vegetables, sliced thinly and brushed with oil as toppings. Zucchini for example!

My son...making Pizza Roberto!

The best part is that it is a great way to involve kids or friends in the making of the dinner. As long as you have a variety of toppings to chose from, everyone can make something they like.

Once you have assembled your pizza, place it directly on the oven rack and place the rack in the middle. If you can cook convection preheat to 375 degrees and cook until the roti or naan is golden brown (or, if you like, a slightly darker brown for a well done, crispy crust) and the cheese nicely melted.For the roti this will take about  3-5 minutes. The slightly thicker naan will take 5-7 minutes.

If you do not have a convection option on your oven, preheat conventional to 400 degrees. Either option, monitor the pizzas closely. Individual appliances really do vary. There is a world of difference between golden brown and black and burnt! After the first couple of pizzas, you will know your oven. As always, practice will make perfect.

So next time you want some fast, fun and actually delicious pizza, with the toppings you want, try this! And watch for a future blog on BBQed pizza!

Friday, August 23, 2013

Weekly food news roundup: Food protest in Nunavut, food poisoning at the CNE, Neolithic spices & more!

This week's Friday food news roundup, sharing news, links and stories of interest to or from those of a lefty viewpoint.  

Millions in the UK struggle to put food on the table:

Rally held in Iqaluit to protest the high price of food in Nunavut:
CFIA issues a recall for two products:

McDonald's employee in B.C. insults a woman's English and asks her to leave:

Outbreak of food poisoning at the CNE: apparently the Cronut Burger is worse than we thought:

Neolithic chefs spiced up their food: 

1/3 of fish sold as "sustainable" in the UK is falsely labelled: 

Julia Child was wrong...rinsing raw chicken does more harm than good: 

Coalition calls for a nationwide US fast food worker strike on August 29th: 

Food crisis faces citizens in conflict torn Northern Nigeria:

The BEST canned tuna or salmon salad sandwich recipe

Today I will be sharing my recipe for canned tuna or salmon salad, which I declare to be the best. If you wish to challenge this, I will tell you how you can at the end of this blog post.

Canned tuna or salmon are a staple for many Canadians & Canadian families as, especially if bought on sale, these can often be had relatively inexpensively. This makes tuna or salmon salad sandwiches a favourite of many.

While canned pink salmon is a little better, canned tuna is very dry and really, on its own, not terribly good. To make it more enjoyable, we often toss it with mayonnaise and some salt and pepper and, presto, you have tuna salad!

And this is fine! But, with a the addition of a few other ingredients, tuna or salmon salad can be made far more exciting.

Without further ado, here is my creamy, "deluxe" version. This version is for four normal sized cans of tuna or salmon. Adjust ingredients accordingly to make more or less.

Keen's Dry of my favourite secret ingredients!
4 cans of tuna or pink salmon
8 heaping  tablespoons of mayonnaise
2 heaping tablespoons of Tartar sauce
1 tablespoon of curry powder
1 teaspoon of Keen's Dry Mustard
2 teaspoons of salt
1 teaspoon of pepper
1 small jar of capers
1 celery stalk finely chopped
1 green onion stalk finely chopped

Open and drain the tuna/salmon cans and empty into a large mixing bowl. Add the mayo, and tartar sauce and blend together. Add the curry powder, dry mustard, salt and capers and blend some more. Finally add the celery and green onion and blend. 

As an alternative to Tartar sauce, you can use 2 tablespoons of Dijon mustard instead, but I slightly prefer the Tartar sauce.

Serve on bread of your choosing, though I like it best on toasted Rye, or, as an alternative, have it on Triscuit or Rye style crackers. 

This blend is really flavourful and helps to jazz up a classic.

I think this is pretty much as good as a canned tuna/salmon gets...but if you have a recipe that is better, send it and I will make it and post it!

Thursday, August 22, 2013

The Dish: Curried Goat with Rice & Peas @ Coconut Grove

The Dish: Curried Goat with Rice and Peas
Where: Coconut Grove, 183 Dundas St. W. Toronto

I have been a regular at Coconut Grove since before they had to move to their new location to make way for the giant eyesore that is Dundas Square. In fact, I have been enjoying their fine Caribbean fare for over twenty years.

There are many things to love at Coconut Grove. Their delicious roti bread ( I like to order it as a side to scoop up the gravy of whatever dish I am having ), their fiery scotch bonnet pepper sauce (at least it tastes like it is made with scotch bonnets), their tasty dumplings or doubles.

But I find that what always draws me in is their Curried Goat with Rice and Peas. Moist, succulent goat in a thick gravy. Served with a small salad. I get mine with plenty of the hot sauce! At just under $10, this is a great lunch at work, when wandering around downtown or  when visiting City Hall. 

The Dish is a regular feature that will look at one dish that we particularly love at a restaurant, diner, food truck, etc. Please feel free to submit your favourite dishes from restaurants in your community. Please include a photo of the dish or establishment if at all possible.

Saturday, August 17, 2013

Checking out the Scadding Court Toronto street food experiment!

Although it has been around for three years now, altogether too few Torontonians have discovered the city's quirky and delightful experiment in creating a street food scene, Market 707, which is located in the heart of the city, at Bathurst and Dundas, just outside the Scadding Court Community Centre.

The market came about after the Community Centre's directors worked with local City Councillor Adam Vaughan to get it going and to add some flavour and ambiance to the intersection. Vendors are able to open at remarkably affordable start up costs by restaurant industry standards. 

Borrowing an idea tried in several other cities internationally, the food vendors are set up in re-purposed shipping containers, giving the market a really cool look and ambiance. There are tables along the road or you can retire with your food to the park just behind the Community Centre.  There is also a bicycle repair shop out of one of the containers, as well as two other non food vendors.

Reflecting the city's multicultural nature, everything from Japanese to Filipino to gourmet Mac and Cheese is available and all at very affordable prices.

Indeed many dishes are only a couple of dollars each and are truly street food sized, allowing you to try different things from different vendors in a single visit.

I went with my kids late one weekday afternoon. First we got Fried  Squid Balls from Kim A La Cart, a Korean food outlet (they also have a food cart at Yonge and Finch). These were perfectly cooked and presented on skewers. We got two orders of four balls each, one with a terrific mild and sweet sauce and the other with a very flavourful, slightly spicy sauce. At $2.00 an order for four pieces, the price for this snack is hard to beat.

We also tried  an order of Turon, dessert-style Banana Spring Rolls from Kanto, which specializes in Filipino food. These were crispy and delicious and also quite inexpensive at 6 rolls for $2.00.

There are plans to possibly expand the market as well as to add new seating and a patio. You can follow developments on the market's Facebook page

So next time you are downtown or visitng the city, be sure to make the trip. It is well worth it.

Market 707 is located at 707 Dundas St. W. at Dundas & Bathurst in Toronto. Its official website is


Friday, August 16, 2013

Weekly food news roundup: Waste & "food insecurity" in Canada, the US fast food strike gains momentum & more!

This week's Friday food news roundup, sharing news, links and stories of interest to or from those of a lefty viewpoint.  

The terrible moral contradictions of capitalist food distribution in Canada where citizens go hungry, food prices soar and $27.7 billion in food is wasted (authored by this blogger): 

The exciting rise of the US fast food worker strike movement: 

The fight to change bylaws around "urban farming" comes to Ontario:

Toronto institutional cafeteria safety records to be finally easy to access by the public:

Despite profitability closures, layoffs and consolidation coming to the Metro grocery store network:

Pet food recall due to possible salmonella contamination:

Ahead of many cities in Canada, Edmonton allows more food trucks more hours in more places:

Could the healthy Aztec "wonder food" Amaranth make a comeback hundreds of years later?:

The American right-wing media blatantly lies about the "lifestyle" of US citizens depending on food stamps:

Will the global rise of Quinoa leave Andean farmers behind?:

Thursday, August 15, 2013

Great BBQ Sides: Grilled Yellow Hot Peppers with Prosciutto & Cream Cheese

We have an ongoing feature of looking at great side dish ideas for the summer BBQ grill.Last week, we looked at the Argentinian grilling Chimichurri Sauce.

Yellow Hot Peppers
Today we will be doing grilled stuffed Yellow Hot Peppers.Larger jalapenos can also be used. Yellow hot peppers are widely available and are a good size though. Those who do not want it spicy, or as a substitute for the kids, can use Cubanelle Peppers which are very mild.

Prepare the grill as usual. (For tips of charcoal grilling you can visit our post on the topic.)
Cut off the top of the pepper. Set the tops aside. With a knife you want to gently remove all the seeds from inside the pepper. Try to get as many as possible. The seeds are very hot, and while one or two left inside will add kick, in any quantity they will make the dish basically impossible to eat, even for spicy food fanatics such as myself.

Until you are used to the "seeding" I strongly recommend wearing kitchen gloves while doing this. Touching the seeds with bare skin is very unpleasant and it leaves oils that, if you then touch your eyes or other body parts, will cause a truly awful burning sensation that one need only experience once to not make the same mistake again.

After having seeded the peppers, take a slice of prosciutto and fit it to the inside of the pepper. Then take a cream cheese of your choosing, (for grocery store bought I like Western Dairy) and fill the pepper with it.

Put the top back on. If it will not stay on you can secure it with a toothpick. 

Put the peppers on the grill. I do them a few minutes a side around the edge of the grill, so they are not directly over the charcoal, until the cream cheese begins to melt. Then I put them right over the red hot coals to char the peppers, turning constantly, for another minute or two a side or so. You want the pepper to char and its texture to change, but you do not want it to burn.

This nice summer treat can be served with just about any main or as an appetizer. As a vegetarian option, simply do not use the prosciutto. In this case I recommend using a cream cheese  with chives, or adding some chives or sliced green onion yourself.


Friday, August 9, 2013

Weekly food news roundup: Canadian food prices soar while we waste as much as 40% of it, the dispiriting life & times of ice cream truck drivers and more...

This week's Friday food news roundup, sharing news, links and stories of interest to or from those of a lefty viewpoint.  
Second hand smoke on a patio is still second hand smoke!:

The oddly dispiriting life of a Toronto ice cream truck driver:

Conference Board of Canada finds that Canada's food system needs an environmental overhaul and reveals shocking waste like the fact that as much as 40% of all food (or $27.7 billion) is wasted in our country:

 Sleep deprivation linked to junk food cravings:

Good news for the brains of chocolate lovers!:

Study finds widespread conflict of interest in corporate food safety decisions:

Lab grown break through or science nightmare?:

The world's soil faces widespread desertification and ecological disaster:

Deep fried and processed food banned from the Canada Games:

The shocking rise in food prices in Canada, 19% over the last 5 years:

Thursday, August 8, 2013

Weekend BBQ ideas: Making Argentinian Chimichurri grilling sauce at home.

A big part of traditional Argentinian cuisine is grilled beef and lamb. Argentina, of course, is incredibly famous for its beef and the Asado, which is both a BBQing technique and a BBQ gathering, is fundamental in the food and national cultural heritage.

The Argentinians also make one of the world's best dipping/grilling/marinading sauces, Chimichurri sauce; a delightful, lively, tangy and slightly spicy concoction. With the right ingredients this sauce is very easy to make at home and adds a great note to a summer BBQ gathering.

There are many slight variations on the sauce, but almost all Chimichurri sauces are based around fresh parsley, olive oil and a vinegar. 

The one I will be sharing today is my version that increases the heat a bit, adds a little more garlic than most and some onion. 

Chimichurri on grilled Sirloin Tip Medallions

1 cup (firmly packed in) fresh parsley
1/4 cup fresh oregano
1/2 cup Extra Virgin Olive Oil
5 cloves of garlic
1/2 a red onion
1 teaspoon red hot chili pepper flakes (or to taste)
3 teaspoons red wine vinegar
salt to taste (I suggest 1 teaspoon)

Either finely chop the garlic and onion or do so in a food processor. Put or keep the garlic and onion in the processor and add all the other ingredients but for the olive oil. Puree until blended but still chunky, add the olive oil and then well blend. People like their Chimichurri more or less textured, chunky or leafy according to taste. You will find yours! 

This sauce can be used at once, but I suggest leaving it to sit, covered in the refrigerator, for 12-24 hours. 

Other versions can include/substitute coriander, paprika, lime juice, and other ingredients.

Chimichurri  is a perfect accompaniment to or marinade for grilled beef or lamb, as noted, or to grilled vegetables. Here we have pictured it with grilled rare Sirloin Tip medallions seasoned with steak spice.


Sunday, August 4, 2013

A holiday beginner's guide to charcoal grilling a steak...with Schwartz's Montreal Steak Spice & Grilled Salami

Today, for the holiday weekend, we will be taking a look at the basic technique of charcoal BBQing actually rather easy treat for special events that many find very intimidating. We will also be looking at the very impressive results one can get by tossing salami, summer sausage, pepperoni or meats of this type on the grill.

There is always a debate between charcoal and propane or gas barbequing . Many, rather mistakenly in my opinion, see charcoal barbequing as somehow "difficult" or very time consuming, which, as we will demonstrate here, is simply not true.

Flavour wise, however, there is no real debate. Charcoal barbequed food tastes better. Period. It gets a smokey taste that is not achievable with standard propane barbequing.

For this post we are going to set up the barbeque and grill some seasoned Rib Eyes and T-Bones.

I am using a Weber standard style BBQ. Webers are great BBQs. Very well made and quite inexpensive. A basic Weber model will run $120-150 (and only the worst propane BBqs are available for so low a price) and will last for years. The one that I own, which is a more "deluxe" model, with a side table and some other "extras" is more than that, but I got mine for $50 at a yard sale. To show how long and how quality an investment a Weber is, I had my first grill for over 8 years (and I gave it away, so it may still be going strong) and this "used" one I have had for 5 years.

A Charcoal Chimney!
The most common complaint people have is that they find charcoal hard to get burning. But with a simple and very cheap ($10-20) accessory (that is actually sometimes included with a new Weber), the Charcoal Chimney, it is really easy and quick to get it started. In addition it requires absolutely no stater fluid,  thereby avoiding that awful taste that can be imparted to the food we all remember and have encountered when charcoal is over-drenched in fluid by an inexperienced BBQer.

You place the chimney in the bottom of the BBQ, removing the grill rack itself of course, pour the charcoal in the top and stuff old newspaper underneath (the sections for this are separated). You lite the newspaper on fire and the flames will get the charcoal burning. This takes at most 5-10 minutes. When the charcoal is good and red hot, you simply use the handles to turn the chimney over and dump out the charcoal. It is that simple.

Within a few minutes of emptying the chimney, you are ready to go.

For this BBQ I used "chunk" charcoal. I prefer this to briquets for doing steak, as chunk charcoal burns very hot, very fast. (As we will relate in future posts, briquets are better for BBQing for a long time, as when doing a whole chicken or roast).

When cooking steak on the BBQ, I like to wait for the charcoal to be red hot. This technique will sear in the flavour and juiciness , and gives the steak a great texture.

I seasoned the steaks with Schwartz's Montreal Steak Spice from the famous deli in Montreal. They have a whole array of seasoning blends that you can buy at the deli or order online. They are all excellent. The steak spice is a terrific blend of salty and spicy (though very mildly so). If this is unavailable Club House Montreal Steak Spice is quite good, or season simply with salt and pepper or whatever else you like.

No matter what you are seasoning the steaks with, you should let them sit at room temperature for about half-an-hour after seasoning and prior to grilling.

I cook my steaks rare, though many people prefer steaks medium rare. A steak one inch thick will require only a very short cooking period once the charcoal is red hot. Half inch grocery store cuts even less. I do about two-three minutes a side, then turn the steaks 90 degrees on the grill and do them another minute a side to create those visually appealing cross-hatch grill marks.  (This is entirely optional).

The way to tell if your steak is how you like it depends on the "give". Never cut open or puncture a steak to gauge its "doneness". This will allow the juices out, which really hurts the steak. The more give there is on the steak when gently pressed with a spatula or tongs, the rarer it is. A lot of springiness means it is rare. A little more resistance and it is medium rare. Once the springiness or give is gone or almost gone, you are heading into medium and well done territory. 

If this is your thing, fine. But it really does turn a delicious steak into shoe leather.

It is always worth noting that if you really think it is underdone for your taste after all is said and done, you can always toss it back on the grill. When you have overcooked a steak, there is no way to "undo" it. So err on the side of flavour and rare!

After the steaks are done, take them off and let them sit for a minimum of two minutes on a flat platter/plate, prior to serving. This is essential to maintaining juiciness.

For an extra a steak with some grilled shrimp!

Following these easy steps, especially with a little practice, will produce excellent BBQed steak every time. For this type of grilling, with no marinade, I suggest the fattier cuts of meat, like Rib Eye or T-Bone. I find a nice marbled cut of meat, with white lines of fat throughout, produces the best BBQ results.

As a side holiday idea that is a real crowd pleasing delight (kids love it), try BBQing pepperoni or salami "logs".

For this take a large size salami, summer sausage, or pepperoni (or other large size cured meat) of your choosing (and there are, of course, some very high end ones,  though for this blog we used a medium priced spicy salami and a dirt cheap No Name pepperoni. The kids will go crazy for the No Name brand me!)

Let sit out at room temperature for about a half hour. Cut the meat in half down the middle. 

Place both sides on the grill a bit off to the side so the heat of the charcoal is a bit more indirect. You do not want the meat to burn as it will if you put it right above the center of the charcoal. Grill the meat for about 8 minutes a side or until your desired texture/crunch. Remember, these meats are already cooked, so the length on the grill is about creating a flavour, not cooking!

Slice into smaller pieces and serve.

This is an easy and really delicious treat. It entirely changes the texture of the meat, giving it a "crunch" that it is very satisfying, reduces its fattiness and adds new levels of smokiness. Your guests or family will love it. 

Saturday, August 3, 2013

Weekly food news roundup: US fast food strikes spread, food truck troubles & more...

This week's Friday food news roundup, sharing news, links and stories of interest to or from those of a lefty viewpoint.  
Fast food worker strikes spreading across the USA:

Toronto food truck owner says that Toronto's food trucks and Toronto's citizens are getting screwed out of the vibrant food scene that exists in so many other cities:

Food truck issues in Kitchener as well:

Prisons serving prisoners expired meat!:

One child in four in PEI faces "food insecurity", a metaphor for being in danger of not getting enough food:

NDP gets the Auditor General examine the effectiveness of the federal government’s revamped subsidy program:

Bagged salad mix making people sick across America:

Grotesque Republicans seek to cut food stamp programs:

TGI Fridays...order a premium beverage...get crap:

The serious issue of children's choking hazards: