Winesworld Magazine https://magazine.winesworld.net With Wine, Food and Travel Sun, 20 May 2018 13:16:23 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.6 Professor B’s 12 May Vintages Release Recommendations https://magazine.winesworld.net/professor-bs-12-may-vintages-release-recommendations/6064/ https://magazine.winesworld.net/professor-bs-12-may-vintages-release-recommendations/6064/#respond Sun, 20 May 2018 13:16:23 +0000 https://magazine.winesworld.net/?p=6064 Beer is made by man, wine by God. Martin Luther This release features Bordeaux and New Zealand, and celebrates rosé wines. Bordeaux is the largest quality-producing region In the world. It has more than 9000 châteaux and it renowned for its red- and dessert wines. Dry white quality has been […]

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Vintages Release
Vintages Release

Beer is made by man, wine by God.
Martin Luther

This release features Bordeaux and New Zealand, and celebrates rosé wines.

Bordeaux is the largest quality-producing region In the world. It has more than 9000 châteaux and it renowned for its red- and dessert wines. Dry white quality has been improving constantly and now approaches high quality.

Chateau literally means castle, in Bordeaux it also means a wine farm. While some chateaux are imposing buildings surrounded by the vineyard, many are nothing more than wineries with homes attached to them.

In this release, some of the Bordeaux wines taste fine, but the highest level of quality will be featured in L C B O’s futures Bordeaux offerings in the classics catalogue.
New Zealand wines feature along with sauvignon blanc, chardonnay, pinot noir and some blends.
There are many rose wines, but only few are worth the price. I am confident every release throughout the summer months will contain a few.

Here are my recommendations:

Spirits

Quebranta Pisco, La Cravedo Distilleria, Peru
Unique to Peru, pisco is a distillate from indigenous grape varieties.
This pisco emanates kiwi fruit aromas, has a silken mouth feel with peach and mango flavours. Clean finish. Enjoy after a meal, or in cocktails i.e pisco sour
88+/100
$ 41.95

Also recommended

Uigedail Islay Single Malt, Ardbeg, Scotland
91/100
$ 175.95

Fortified wines

La Guita, Manzanilla, Hijos de Rainera Perez Marin, Jerez de la Fronetera, spain
Manzanilla sherries are always dry with a slightly salty flavour. They can be enjoyed as aperitifs with tapas, or fish or chicken dishes.
This interpretation possesses gooseberry flavours, is balanced, with a pleasant finish.
89/100
$ 15.95

L B V (Late Bottled Port), 2011, Fonseca, Douro Valley, Portugal
Fonseca’s 2011 L BV is unfiltered with 11 per cent residual sugar and was bottled in 2016.
An intense fresh-tasting port that is well extracted and finishes well.
90+/100
$ 18.95

Sparkling wines

Brut Reserva Cava, 2014, Parxet, Villa Nova de Gaia, Spain
Well-made with aromas of melon exuding from the glass, citric flavours develop in the mouth. Crisp finish. An excellent aperitif, or with light finger foods containing seafood.
88+/100
$ 19.95

Also recommended

Cuddy By Tawse Sparkling, Niagara Peninsula, Ontario
86+/100
$ 24.95

White wines

Wild Sauvignon Blanc, 2014, Greywacke, Marlborough, New Zealand
Pale yellow colour. Brilliant. Glassy and flinty aromas dominate the nose. In the mouth the wine tastes vibrant and fleshy. Long after taste.
90+/100
$ 39.95

Wismer-Foxcroft N2 Chardonnay, 2015, Bachelder, Niagara Peninsula, Ontario
Ripe pear/apple aromas jump out of the glass. Full bodied, intense and citrusy in the mouth. A well-balanced wine to enjoy with seafood or as an aperitif.
88+/100
$ 44.95

Also recommended

Bourgogne Chardonnay, 2016, Marchand -Tawse, Burgundy, France
89/100
$ 32.95

Pouilly Fumé, 2012, Chateau La Louviere, Pessac-Leognan, Bordeaux, France
88+/100
$ 47.95

June’s Vineyard Chardonnay, 2018, 13th Street Winery, Niagara Peninsula, Ontario
88+/100
$ 21.95

Market White, 2015, Sperling, Okanagan Valley, British Columbia
88+/100
$ 18.95

Single Vineyard Chardonnay, 2016, Arboleda, Chile
88+/100
$ 19.95

Rarangi Sauvignon Blanc, 2016, Wither Hills, New Zealand
88+/100
$ 22.95

Chardonnay, 2015, Cathedral cellars, South Africa
88+/100
$ 16.95

Vinus, 2015, Paul Mas, Languedoc, France
88+/100
$ 15.95

Red wines

Estate Cabernet Sauvignon, 2014, Ridge Vineyards, California
Dark brilliant red. A blend of cabernet sauvignon, merlot, cabernet franc, and petit verdot, this outstanding wine is well balanced, harmonious, full-bodied, smells of stone fruits. Cellar for five to six years.
92+/100
$ 94.95

Finca Monasterio, 2014, Baron de Ley, Rioja, Spain
Brilliant crimson, Red currant fruit aromas dominate the first aromatic impressions, in the mouth this smooth wine evolves firm and intense flavours. Deeply flavoured, with well-integrated tannins and firm acidity.
An excellent wine to pair with roast leg of lamb, or grilled lamb chops.
91+/100
$ 34.95

Cabernet Sauvignon, 2014, Dusted Valley Winery, Washington
Washington State reds are the best values available from
the U S A.
Deep red. Smells of ripe blackberries and black cherries melding into spices.
Full bodied, intense, and eminently enjoyable with intensely flavoured foods.
94/100
$ 40.95

Malbec, 2013, Jose Zuccardi, Uco Valley, Argentina
Intense red leaning into black. Expect liquorice and filly ripe black currant aromas. Full-bodied, intense,, with soft tannins. Long aftertaste.
Drinking window now to 2025.
90+/100
$ 44.95

Also recommended

Earnscleugh Vineyards Pinot Noir, 2015, Grasshopper Rock, Central Otago, New Zealand
90+/100
$ 44.95

Crianza, 2014, Camparron, Toro, Spain
90+/100
$ 18.95

Tinto, 2014, Kelman, Dao, Portugal
90+/100
$ 17.95

Solaia, 2014, Marchesi Antinori, Tuscany, Italy
90+/100
$ 257.95

Chateau La Prade, 2014, Thienpot, Cotes de Bordeaux, France
89+/100
$ 29.95

Chateauneuf-Du-Pape, 2015, Olivier et Lafon, Rhône Valley, France
90+/100
$ 47.95

Château La Tour de Mons, 2008, Margaux, Bordeaux, France
89+/100
$ 52.95

Chateau Yon Figeac St. Emilion Grand Cru, 2015, Saint Emilion, Bordeaux, France
90/100
$ 64.95

Barossa Valley Shiraz, 2015, Elderton, South Austraia
90/100
$ 24.95

Cabernet Sauvignon, 2015, Tom Gore, California
90+/100
$ 19.95

Pinot Noir, 2015, Oregon Trails, Oregon, U S A
89+/100
$ 24.95

Rutherford ranch Cabernet Sauvignon, 2015, Rutherford Winery, Napa Valley, California
90+/100
$ 39.95

Rosé wines

A Rose Is A Rose Is A Rose, 2017, Luigi Bosca, Mendoza, Artgentia
87/100
$ 19.95

Whispering Angel Rose, 2017, Cave d’Esclans, Provence, France
88+/100
$ 29.95

Tavel, 2017, Marquis d’Aqueria, Rhone Valley, France
90/100
$ 19.95

Julie Rose, 2017, Chateau Clamens, Fronton, France
87/100
$ 19.95

Albia, 2017, Barone Ricasoli, Tuscany, Italy
87/100
$ 19.95

Clarete, 2017, Ontanon, Rioja, Spain
87/100
$ 16.95

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Seaweed –The Trendy Flavouring Agent https://magazine.winesworld.net/seaweed-the-trendy-flavouring-agent/6059/ https://magazine.winesworld.net/seaweed-the-trendy-flavouring-agent/6059/#comments Sat, 14 Apr 2018 11:16:00 +0000 https://magazine.winesworld.net/?p=6059 High in nutrients, low in calories, and packed with flavour, seaweed has been used for millennia in Far Eastern countries. Japanese adore seaweed, and people of Okinawa, who eat a lot of it, enjoy the longest lives of all in the country. Three seas surround Canada, the second largest country […]

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Seaweed
Seaweed

High in nutrients, low in calories, and packed with flavour, seaweed has been used for millennia in Far Eastern countries.

Japanese adore seaweed, and people of Okinawa, who eat a lot of it, enjoy the longest lives of all in the country.

Three seas surround Canada, the second largest country of the world,, yet for the vast majority of the population, sea vegetables seldom, if ever, appear on their plates. Some use processed sea vegetables in pills.

Seaweed is dense in nutrients including calcium, iodine, potassium, and vitamins A, and C.

Seaweeds are also loaded with soluble fibre that helps lower cholesterol and are considered to be a detoxifier of the gastrointestinal tract.

Sea vegetables  – nori, wakame, kombu, dulse, hijiki – grow in the depths of the sea. They contain powerful nutrients, are full of vitamins and minerals, as well as trace minerals that help humans to function adequately.

Minerals constitute anywhere from 8 – 38 per cent of the dry weight of sea vegetables. The most important minerals are – calcium, iodine, phosphorus, sodium, and iron.

Proteins and vitamins A, B, C, and E are found in many sea vegetables.

Most grocery stores in the western world rarely offer sea vegetables, except some specialized stores you can find dry versions, and a few health stores offer pills containing sea vegetables.

Nori is dried laver seaweed, aenori is powdered, furikake (blend of seaweed smoked bonito tuna, sesame seeds), shimchimi togarashi (blend of seaweed, chilli flakes, dried orange peel, white and black sesame seeds, ginger).

All are available in Japanese grocery stores in major North American cities.

In Canada, Nova Scotia is a major seaweed producer (dulse) and exports both fresh and dried seaweed to a number of Asian countries.

Nori is used in sushi preparations, is probably the best known of all that appears on Japanese crackers, or chips as snacks, or in hummus, quinoa salads, or on sautéed vegetables.

Wakame contains omega-3 fatty acids, and vitamins A, and E, both of which are essential for healthy skin. Wakame tastes delicious in soups and salads.

Konbu has the highest iodine content among all seaweeds and is consumed by Japanese regularly. 150 micrograms of konbu consumed daily will keep you balanced metabolically, and energetic.

Konbu can be used in soups, or added to water when cooking rice, or quinoa, or boiling potatoes to render them more flavourful.

Dulse contains calcium, magnesium, and iron. It helps protect joints. Available dried, in health stores. Dulse is abundant in Atlantic Canada and exported to several far eastern countries.

Hijiki contributes to growing thick, healthy hair, is rich in magnesium and encourages hormones to make sleep more restful.

Other sea vegetables are bullkelp, gutweed, seapalm, seawhip, sugarkelp, hiromi, carageen moss, seagrapes, carola, and bladderwrack.

All eastern Canadian provinces and British Columbia harvest sea vegetables, process them and much of the harvest is exported to Japan, and other Far eastern countries.

Ireland, Japan, and several other island nations harvest sea vegetables from their coastal waters.

It is important that harvests occur in pristine waters to prevent contamination.

While Japanese and other Far Eastern nations have been consuming sea vegetables for eons, in western cultures these delicious and nutritionally important foods remain still to be discovered.

 

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Professor B’s 14 April Vintages Release Recommendations https://magazine.winesworld.net/professor-bs-14-april-vintages-release-recommendations/6057/ https://magazine.winesworld.net/professor-bs-14-april-vintages-release-recommendations/6057/#respond Fri, 13 Apr 2018 06:00:12 +0000 https://magazine.winesworld.net/?p=6057 Drinking wine is an intellectual exercise. There is no other drink that forces you to think when you have it in your mouth. This mid-April release is composed of ore than 100 wine that showcase Old World and New World wines. On closer examination, Old World wines display more terroir […]

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Vintages Release
Vintages Release

Drinking wine is an intellectual exercise. There is no other drink that forces you to think when you have it in your mouth.

This mid-April release is composed of ore than 100 wine that showcase Old World and New World wines.

On closer examination, Old World wines display more terroir expressions and very refined techniques of wine making. Although Old World wines do not represent the best not even the second best selection, they are representative

New World wines from Canada, Australia, New Zealand, Argentina, Chile, South Africa, and the U S A are representative of their urgings, but also are not the very best. As always, price is a factor to consider,

For the first time in a long while few sparkling wines are on offer.

The white wines are fine with the exception of a few outstanding examples.

Only one rose wine form South Africa is in this release and is made from pinotage.

Red wine selection is more varied and longer. In this category, Tuscan wines dominate, although a few from Piedmont are close rivals.

More and more Puglian wines from the “heel| of Italy are being offered as they represent good value, and red wine drinkers of Ontario seem to display a predilection for high alcohol reds.

Best reds ought to be “juicy”, elegant, refined, and contain moderate levels of alcohol (i.e 12.5 to 14 ABV).

In this release many reds wines contain 14.5 and more ABV which renders them too “heavy” and more difficult to digest.

My recommendations are:

Liqueur

Nocello, Toschi, Italy
At 24 ABV, this distinctly hazelnut and walnut smelling liqueur is an excellent accompaniment to a fine cup of coffee after a convivial lunch or dinner.
It comes nicely packaged with a coffee cup set.
90/100
700 ml., $ 39.95

Sparkling wines

Special Cuvee Brut, Bollinger, Champagne, France
88/100
$ 86.95

Conegliano Valdobbiadene Prosecco Superiore, 2015, Zerdetto Molin, Veneto, Italy
88/100
$ 18.95

White wines

Hochheimer Riesling Kabinett, 2015, Domdechant Werner, Rheingau, Germany
Brilliant dark yellow. Ripe citrus, peach, and nectarine flavours, and zesty acidity render this luscious wine worthy to enjoy on its own to contemplate the beauty of vineyards of this Rhine River village. The finish is long and satisfying. An excellent value.
91/100
$ 19.95

Clos de la Marche Savenniere, 2015, Domaine de Petit Metris, Loire Valley, France
An outstanding wine from the Loire Valley. The wine emanates elderberry and white fruit aromas. In the mouth, the wine offers bright acidity, fine balance, elegance, and refinement. Very appealing finish.
91/100
$ 24.95

Meursault, les Clous, 2015, Domaine Bouchard Pere et Fils, Burgundy, France
Pale yellow. Apple and pear aromas waft out of the glass. Taut, pure and lean in style with great elegance and refinement. A long finish.
Enjoy with Dover sole in a cream and white wine sauce, or poached trout, planked salmon, shrimp in cream and dill sauce enhanced with a sprinkle of the this wine.
91/100
$ 62.95

Also recommended

Wildass Sauvignon Blanc, Stratus Vineyards, Niagara Peninsula, Ontario
89/100
$ 18.95

Porer Pinot Grigio, 2016, Alois Lageder, Trentino Alto Adige, Italy
89/100
$ 29.95

Chardonnay, 2015, Tom Gore, California
89/100
$ 19.95

Hunter Valley Semillon, 2017, Margan Family, Australia
89/100
$ 19.95

Old Vine Reserve Chenin Blanc, 2016, Ken Forrester, Stellenbosch, South Africa
89+/100
$ 17.95

Red wines

Brunello di Montalcino, 2012, Col D’Orcia, Tuscany, Italy
From the largest organic vineyard in Tuscany, this wine smells of red stone fruits, underlined with tobacco and herbs. A refined and elegant mouth feel makes this wine very appealing. Particularly suitable for game specialties, grilled beef, and hard cheeses.
91/100
$ 49.95

Ornellaia, 2014, Bolgheri, Tuscany, Italy
Simply an outstanding, powerful, elegant and well-extracted flavourful wine from a sunny appellation in Tuscany, close to Thrennian coast. Full bodied, rich with dark berry aromas. Cellar for six to eight years.
91/100
$ 199.95

Gran Reserva Rioja, 2010, Baron de Ley, Rioja, Spain
A blend of tempranillo (85 per cent) , and the rest graciano, this Rioja from one of the most celebrated wineries in the region offers tobacco leaf, clove, black pepper flavours. The mouth feel is smooth with a medium full body. Well balanced and ready to enjoy due to its aging in French and American oak barrels. An excellent value.
91/100
$ 29.95

Also recommended

Shiraz, 2012, Trust, South Australia
90/100
$ 28.95

La Reserve Fleurie, 2015, Villa Ponciago, Beaujolais, Burgundy, France
89+/100
$ 19.95

Santenay Premiere Cru Beaurepaire, 2016, Roux Pere et Fils, Burgundy, France
90/100
$ 54.95

Barolo, 2013, Prunotto, Piedmont, Italy
90/100
$ 41.95

Cabernet Sauvignon. 2015, Faust, Napa Valley, California
91+/100
$ 59.95

Baruffo Riserva Chianti Classico,2012, Cantalici Tuscany, Italy
90/100
$ 35.95

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The Food Substitutions Bible https://magazine.winesworld.net/the-food-substitutions-bible/6055/ https://magazine.winesworld.net/the-food-substitutions-bible/6055/#comments Wed, 11 Apr 2018 07:59:36 +0000 https://magazine.winesworld.net/?p=6055 Even the best organized home cooks or professionals run out of an important ingredient in a recipe at the best of times. If you happen to live in a city close to a   large grocery store, chances are you can obtain it in time to proceed with your cooking, but […]

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Even the best organized home cooks or professionals run out of an important ingredient in a recipe at the best of times.

If you happen to live in a city close to a   large grocery store, chances are you can obtain it in time to proceed with your cooking, but if you live in a remote location or preparing a meal for hungry attendees, you need to find a suitable substitute. This is when this comes in handy.

David Joachim with more than 30 cookbooks credits to his name, describes various substitutes to common and not so common ingredients that modern North American cooks depend on i.e if you run out of carrots, substitute parsnips or celery, or lemon juice with brewed lemon tea, lime juice or white vinegar, pistachio nuts with salted pistachio nuts rinsed under cold water, sugar with packed light brown sugar or granulated fructose.

The author points out that substitutions can solve many problems, or help avoid major disasters, but they cannot work magic. If you run out of an ingredient and really want to replicate the original, don’t leave out that ingredient, for example no substitute for cinnamon will taste like true cinnamon. However, if you want to experiment and hope to achieve a new taste sensation, you can use cardamom.

In addition to 6500 entries, there is an extensive Ingredient Guides section in which frequently used foods are listed, including their varieties and how they taste, plus a valuable section of Measurement Equivalents, for example temperature, volume, can size, weight equivalents, and altitude baking temperature adjustment recommendations, plus alcohol retention rates in cooking and flaming.

This is an excellent reference book for every home or processional cook

And is highly recommended for culinary instructors, as well as students.

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Wine Australia – Winter Trade Tasting 2018 – Toronto https://magazine.winesworld.net/wine-australia-winter-trade-tasting-2018-toronto/6053/ https://magazine.winesworld.net/wine-australia-winter-trade-tasting-2018-toronto/6053/#respond Tue, 10 Apr 2018 06:16:14 +0000 https://magazine.winesworld.net/?p=6053 Over the last 40 years, Australian winemakers changed their styles according to market demands. New craft winemakers “lightened” their white wines and reds. Some experiment with grape varieties ( think nero d’avola, marsanne, rousanne, fiano, sangiovese etc) that only two decades ago no one would have dared to grow. A […]

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Wine Australia – Winter Trade Tasting 2018 – Toronto
Wine Australia – Winter Trade Tasting 2018 – Toronto

Over the last 40 years, Australian winemakers changed their styles according to market demands. New craft winemakers “lightened” their white wines and reds.

Some experiment with grape varieties ( think nero d’avola, marsanne, rousanne, fiano, sangiovese etc) that only two decades ago no one would have dared to grow.

A few wineries still continue to produce “old style” red wines, high in alcohol, heavily extracted, and tannic that require long cellaring and heavy foods.

81 wineries participated in this tasting with 173 wines, of which I tasted approximately 60.

Here is a list of wines scored 88 plus.

Some wines listed are private orders, others consignment, yet others vintages listings, classics catalogue and still others available on line or in some stores.

Geelong Shiraz, 2014, By Farr
91+/100
$ 69.95

La Pleaiade Heathcote Shiraz, 2013, Champoutier and Laughton
91/100
$ 90.95

Canberra Shiraz/Viognier, 2015, Clonakilla
91/100
$ 104.00
Alicia@rogers.com

Adelaide Hills Pinot Gris, 2017, Blaesdale “Potts Family”
88+/100
21.95 Heritage Series Langhorne Creek Malbec, 2016, Blaesdale
dan@azureau.com

Uncle Adelaide Hills Sauvignon Blanc, 2017, Alpha Box and Dice
88/100
$ 20.95

Blod Of Jupiter Sangiovese/Cabernet Sauvignon, 2015, Barossa Valley/McLaren Vale, Alpha Box and Dice
88+/100
$ 36.95
rsalvino@awsm.ca

The Laughing MagPie Shiraz/Viognier, 2012, d’Arenberg, McLaren Vale
leslie@churchillcellars.com

19th Meeting Adelaide Hills Cabernet Sauvignon, 2012, The Lane
89+/100
$ 37.95
dchristie@epicwineandspirits.ca

NDV Nero d’Avola, 2016, Brash Higgins, McLaren Vale
Sulky Red Adelaide Hills Syrah/Pinot Noir/ Mourvedre, 2016 , Murdock Hill
90/100
$ 65.95

Windy Cottage Gippsland Pinot Noir, 2016, Patrick Sullivan
89/100
$ 47.95
mark@thelivingvine.ca

Pipers River Pinot Noir, 2015, Dalrymple
91/100
$ 42.95

Henry’s Seven Barossa Valley Shiraz/Grenache/Mourvedre
Henschke
92/100
$ 55.00

Pluexus Barossa Shiraz/Grenache/Mourvedre, 2014, John Duval Wines
88+/100
$ 57.00

Margaret River Cabernet Sauvignon, 2014, Vasse Felix
90/100
$ 50.00
emuir@negociants.com

Margaret River Sauvignon Blanc/Semillon, Fishbone
88+/100
$ 29.85

Frankland River Pinot Noir, 2014, Grey Elk
88+/100
$ 28.25
Available at the L C B O and online

Barossa Valley Shiraz, 2015, Turkey Flat
91/100
$ 58.60

White Barossa Valley Marsanne/Rousanne/Viognier, 2017, Turkey Flat
88+/100
$ 24.75

Steading Barossa Valley Grenache/Shiraz/Mourvedre, 2015, Torbreck Vintners
91/100
$ 50.65
angelaa@nobleestates.com

Wallace Barossa Valley Shiraz/Grenache, 2016, Glaetzer
88/100
$ 25.95

Amon Ra Barosa Valley Shiraz, 2015 Glaetzer
90/100
$ 72.95
Alexander@thevineagency.com

Limited Release Moorooroo Vineyard Barossa Valley Shiraz, 2013, Schild Estates
92/100
$ 78.65
Nicolas@npwines.com

Margaret River Cabernet Sauvignon, 2013, Voyager Estates
92/100
$ 64.95
n.macquarrie@rogcomwines.com

Prodigal Clare Valley Grenache, 2013, Kilikanoon
h.Kaman@chartonhobbs.com
88/100
$ 24.95

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Waste Free Kitchen Handbook https://magazine.winesworld.net/waste-free-kitchen-handbook/6050/ https://magazine.winesworld.net/waste-free-kitchen-handbook/6050/#respond Mon, 09 Apr 2018 06:58:03 +0000 https://magazine.winesworld.net/?p=6050 The author deserves a lot of credit fro writing this highly informative book to prevent more waste in homes across the continent. Despite a growing awareness of food waste, many family matriarchs sadly lack enough know-how to change their habits, partly out of convenience, mostly out of ignorance, and upbringing. […]

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The author deserves a lot of credit fro writing this highly informative book to prevent more waste in homes across the continent.

Despite a growing awareness of food waste, many family matriarchs sadly lack enough know-how to change their habits, partly out of convenience, mostly out of ignorance, and upbringing.

The average North American family wastes at least

$ 130.00 (2017 dollars) every year due to buying the wrong foods at the wrong time, or buying too much, or over-portioning meals, or failing to better use leftovers.

Using leftovers by employing a different approach has been practiced, and continues to be practised for millennia in developing countries.

In the Waste Free Kitchen Handbook Dana Gunders dispels the illusion that food waste issues require a lot of time to eliminate.

In this practical book she recommends ways to shop, to store foods, provides recipes, explains cooking techniques, and suggests ways to prevent food borne illnesses.

Each chapter is colour-coded for easy reference.

This book will save a lot of money, make you healthier, and if you follow the sage advise, also help the environment.

Highly recommended to all people running households or living alone, and even chefs.

 

 

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Unpacked https://magazine.winesworld.net/unpacked/6048/ https://magazine.winesworld.net/unpacked/6048/#respond Sun, 08 Apr 2018 06:55:13 +0000 https://magazine.winesworld.net/?p=6048 Unpacked FROM P. E. I TO PALAWAN Mo Duffy Cobb Pottersfield Press, Lawrencetown Beach, Nova Scotia 206 pages, $ 19.95   The author, Mo Duffy Cobb, an English teacher, writes in an animated, flowing, engaging style that captivates the reader and urges him to continue reading to learn what happens […]

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Unpacked
Unpacked

Unpacked

FROM P. E. I TO PALAWAN

Mo Duffy Cobb

Pottersfield Press, Lawrencetown Beach, Nova Scotia

206 pages, $ 19.95

 

The author, Mo Duffy Cobb, an English teacher, writes in an animated, flowing, engaging style that captivates the reader and urges him to continue reading to learn what happens next.

She and her husband Mitch felt a drastic change was necessary to get on with their lives after the stillbirth of their son Tya.

The young family with their toddler Leila, decided to embark on an extended trip from Prince Edward Island to England, Germany and then to a number of Far Eastern countries to learn about old, vibrant cultures that are now attracting millions of tourists to their beaches and monumental historic sites.

Before leaving Prince Edward Island, the family had planned to reunite in Vietnam for a mid-journey break to refresh their thoughts and togetherness. This proves to be an important event between generations, and reveals how people think as times change.

The author’s vivacious style and constant thoughts about her lost child are moving, and remind the reader how the loss of a child affects the life of a parent.

Unpacked is the inspiring story of a mother in search of herself and who struggles to keep a marriage intact, with a toddler who is subjected to a number of cultures and travel experiences.

This memoir, cum comedic travel log, motherhood interspersed with shocking twists and turns, makes for thrilling reading.

Any young family contemplating or planning a long trip would benefit greatly, from the fast-paced narrative, and proceed to avoid pitfalls that await travellers I unfamiliar territory.

Highly recommended.

 

 

 

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The Gestapo https://magazine.winesworld.net/the-gestapo/6046/ https://magazine.winesworld.net/the-gestapo/6046/#respond Sat, 07 Apr 2018 06:51:46 +0000 https://magazine.winesworld.net/?p=6046 The Gestapo ( geheime Staatspolizei, Secret government Police) is as surprising as it is illuminating. The Gestapo has always been portrayed as an organization of fear and terror, functioning mostly on renunciations from the public, and hired informers. Some people complained to revenge old disagreements or fights; others out of […]

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The Gestapo ( geheime Staatspolizei, Secret government Police) is as surprising as it is illuminating.

The Gestapo has always been portrayed as an organization of fear and terror, functioning mostly on renunciations from the public, and hired informers.

Some people complained to revenge old disagreements or fights; others out of concern of the prevailing political system.

The Nazi (National socialist party) system feared communists, Jehovah Witnesses, the clergy, more than the ordinary citizens opposed their politics.

This fascinating and absorbing book, written by a historian specializing in gestapo history drew heavily from remaining gestapo files, provides a wide rage of vivid and fascinating stories that explore the tragic plight of their victims.

Although Germans knew enough about Nazi politics in 1937, few people opposed to effect meaningful change.

Frank McDonough believes that the gestapo was a relatively small agency with 16,000 employees to control a population of 60 million. It was primarily managed top down from Berlin by a few leading party functionaries.

Officers acted violently in occupied territories than in Germany. In some cases they detained people, but after investigating, suspects were released upon failing to conclusively determine proof of any delinquency.

Surprisingly, the author makes no mention of gypsies (now called Roma) who were pursued relentlessly, and thousands were either exterminated or sent to concentration camps to die.

The narrative focuses mostly on individual stories and briefly mentions the main players who set policy.

Most of the Gestapo employees had university degrees (mostly law), and some were transferred from regular police forces.

The captivating narrative unveils many unexplored individual stories that were in fact revenge acts.

Regardless of the cruel behaviour of some gastapo employees, the organization acted within the then existing law, and on orders from the head office in Berlin.

The GESTAPO should be very interesting to historians, history buffs, and those interested in the aftermath of the Third Reich.

Highly recommended.

 

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On Tyranny https://magazine.winesworld.net/on-tyranny/6044/ https://magazine.winesworld.net/on-tyranny/6044/#respond Fri, 06 Apr 2018 06:48:03 +0000 https://magazine.winesworld.net/?p=6044 This short, but profound book written by historian Snyder who specializes in eastern European history at Yale University, draws from events during Hitler’s Nazism, and Mussolini’s Fascism and projects what is now happening in the U S A. Without mentioning the name of the present president of the U S […]

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This short, but profound book written by historian Snyder who specializes in eastern European history at Yale University, draws from events during Hitler’s Nazism, and Mussolini’s Fascism and projects what is now happening in the U S A.

Without mentioning the name of the present president of the U S A, he states what he has done to win the election and what he is doing now without regard to democratic principles that have prevailed since the beginning of the confederacy.

Chapter 19 is especially apt and should be read very carefully to understand the difference between patriotism and nationalism.

Professor Snyder outlines options that are available to resist tyranny to dominate individual lives and defended democracy.

This is a powerful book to change any reader’s life by stressing the importance of individual action to change evolving tyranny.

On Tyranny represents a very important monument that explains the fragility of democracy and how it relates to present events not only in the U S A but also in Europe.

While the book s short, it is provoking and inspiring.

Highly recommended.

Buy several copies and distribute to your friends and family.

 

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Niki Jabbour’s Veggie Garden Remix https://magazine.winesworld.net/niki-jabbours-veggie-garden-remix/6042/ https://magazine.winesworld.net/niki-jabbours-veggie-garden-remix/6042/#respond Thu, 05 Apr 2018 06:44:23 +0000 https://magazine.winesworld.net/?p=6042 Niki Jabbour is a vegetable gardening expert with a  passion for curious varieties of vegetables from around the world. If after growing the same kinds of vegetables  in your garden year after year, you are looking for something new to try, this book will help you achieve your objective. She […]

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Niki Jabbour is a vegetable gardening expert with a  passion for curious varieties of vegetables from around the world.

If after growing the same kinds of vegetables  in your garden year after year, you are looking for something new to try, this book will help you achieve your objective.

She is not only a gardener; she also created The Weekend Gardener Radio Show in Halifax, Nova |Scotia, where she lives.

In this remarkable book, she introduces vegetables that can be grown in cool climate regions.

Veggie Garden Remix includes the soil types each vegetable likes, the number of days to ripen, and in most cases the taste.

She not only writes about common peppers but a variety of peppers from all over the world, and does the same for squash, peas, eggplants, kale, carrots, beets, turnips, tomatoes, cucumbers, snap beans, cabbages, broccoli, Jerusalem artichokes, arugula, lettuce, asparagus, spinach, radish, onions, and parsnips.

The photography of this valuable book is exemplary in showing how the ripe vegetable looks.

Any enthusiastic gardener living in a temperate – cool climate zone would greatly benefit from this outstanding, well written book, based on personal

experience.

Embedded in the book are seed suppliers, where the seeds of vegetables she describes can be obtained.

If you happen to like spinach, you can choose to pant from among New Zealand-, orach, green anarath-, purple amaranth-, magenta green -, molokhia-, tricolor amaranth, and sweet potato leaf spinach.

In view of the fact that millenials now like to try different flavours, restaurateurs catering to this segment of the market would benefit from introduction of special vegetables in their menus as they become available during the season. Specialist vegetable growers living around large urban centres in North America would be more than happy to supply or even grow vegetables on demand if adequate demand exists.

Highly recommended.

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