The Indulgent Foodie Newsletter

When I tell people I work in the oldest profession, and how I immerse myself in every aspect of my job, savouring each new experience with intense passion, perfecting each technique, and can't wait for the next sampling, I get a perplexed look. How could she admit this?

My mom, on reading this, will surely have one of her heart palpitation fits. But the fact remains I do work in the world's oldest profession. Only it might not be what you might think. After all, before we can, what's that F-word I'm looking for? Oh yes, fornicate, before we can fornicate we must eat. Which makes the food industery the oldest profession.

The agrarian profession is THE oldest profession. Not too long ago most of us would be living on the farm planting wheat, making bread, cereals, growing fruit, raising meat livestock and poultry.

It's been a long time since we were a simple agrarian society. Technology has emancipated us from the farm. But there is a cost. Now our food is heavily processed and most of what we eat is factory made with lots of chemical additives. Health issues like obesity and allergies have made us question whether we have gone too far. The solution to this problem may be to remember where we came from and try to get back to a simpler process, an artesian way of making food.

My mother, who has not been able to show her face in proper society since my departure from law school studies, taught me one thing: if you're going to do any job, be the best at it.

Each month, I hope you join me as as I share my gourmet adventures, finds, inspirations and ideas with you. I believe the more we understand food, it's roots, it's passions, it's history, the better it becomes and the more we can share and enjoy the food we eat.

Working in the oldest profession is incredible, travelling tasting, sampling a new love in various cities and loving every minute of it.

Nadine's Food pro.cliv.i.ty

Hot Food Trend

J. Christie
Food trends are indicative of our change and acceptance of new, exotic or even reverting to traditional. Here are some exciting new items to consider.

Haute Cuisine @ home
With the rise of celebrity chefs on the Food Network, gourmands at home want to bring that restaurant haute cuisine home. New chef inspired products are on the rise.

One of our favourites Q Marinades. Created by Chef Ray Bear.

Quick and Easy Convenience foods are also in as our lifestyle leave little time for food preperation, yet we still want to present good, healthy meals for our family. Quick foods, mini meals, one dish meals, ready to eat is now a grocery staple. The demand for foods that are easy and quick to prepare yet tasty, fresh and nutritiously sound continues to grow.

South African Foods One consistant trend is the acceptance of exotic foods. Now on our plates are the unique and rich flavours of South African Cusine. Try the Verlaque Vinegars , FYnbois Savourings, or any Chaloner product from this month's Featured Foodie.

Primming - has become a favourite shopping method for consumers. Going around the perimeter of a supermarket Gael Greene

the buyer only has the choices of fresh produce, non proccessed foods, and fresh meats

For retailers near you email us.

Book Of the Month

Insatiable: Tales from a Life of Delicious Excess
by Gael Greene by Warner Books

Hardcover

List Price: $25.95

Our Price: $6.71
Buy Now

"A woman does well to be beautiful, mysterious, haunting, witty, rich and exotic in bed..but it never hurts to cook good."

Having it my way, no apologies.
Nadine Spencer

"I was a woman of appetite, I wasn't afraid to feed my hunger." The hunger is Gael's Green's "Insatiable"; a memoir about her appetite for great sex and food -not necessarily in that order, and her unbound passion and ambition to excel in the tough NY restaurant scene as the coveted New York Time's restaurant critic.

Although the novel Insatiable is an extraordinary delightful account of her food adventures, this quote from the book is not about her appetite for food. It refers to her sexual craving, the analysis of which runs parallel to her food experiences. Green's delightful summation of her adulterous life, filled with the best lovers, fine food and wine, has the reader drooling and envying probably the best job on earth for a food aficionado, complete with expense account. She dares us to think, "if only we could live twice? The first we live our innocent calculated existence, the other, we are Gael.
Read More Insatiable

Tricks of the Trade

Making Healthier Choices

Feeling guilty for indulging your sweet tooth with sugar? Try:

Pure Maple Syrup
Agave Nectar
Organic Cane Sugar

Try with coffee, tea, oatmeal, even baking.

Restaurants

Greg Couillard Spice Room and Chutney Bar.
At Hazelton Lanes- 55 Avenue Road

Toronto's celebrated rogue chef, Spicemeister Greg Couillard and Kenyan-born Chef de Cuisine David Nganga have integrated their diverse culinary backgrounds to bring Toronto the Spice Room.
This sophisticated space is an intimate, yet lively, setting for dinner. The elegant, midnight-blue banquettes and rich, dark wood furniture make the Spice Room warm and inviting; it is a place to enjoy dining at a leisurely pace. The private dining room, which recently opened, hosts a multitude of functions. It is ideal for intimate dining or for presentation dinners, as the room is equipped with complete AV capabilities.

Book a table at the Spice Room or an event at the Manyata Courtyard Cafe by calling Rasool Verjee at 416 845 7070 mention the Indulgent Foodie and get a 10 percent discount

Get triple aeroplan miles when you use your CIBC Aerogold Card.
Valid until December 31st, 2008

Words to live by

"Great food is like great sex. The more you have the more you want." ~Gael Greene

Three for Two (Seville Orange )	Spread the Joy! Get 1 FREE Seville Orange Marmalade with the purchase of Two Seville Orange Marmalades. Share with your friends, and family. Gift, use, share! www.theindulgentfoodie.com.
Offer Expires: November 30, 2008 Coupon Code:CHALONER