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Small stores more reliable for fresh meat, butchers say
Fernando Pereira was not at all surprised to hear that some large grocery stores in Quebec may be routinely repackaging and falsifying the “packaged on” dates on meat products that don’t sell by their...
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Quebec veal producer bringing new products to market
Pork expert Mario Maillet says pigs are roughly the same size as young calves. So when he took over last year as president of Écolait, Quebec’s largest veal producer, he spearheaded efforts aimed at...
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Six O'Clock Solution: Saffron Rosemary Chicken highlights Persian flavours
Easy summer dinners often focus on chicken parts, whether for the grill, frying pan or oven. This well-favoured recipe for sliced chicken breasts comes from a new cookbook called Persiana: Recipes from...
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The Right Chemistry: Bone broth savours a resurgence in popularity
“Everything old is new again,” so goes the 1970s song. And had Professor Justus von Liebig not left us in 1873, he would be singing along, revelling in all the praise being heaped upon “bone broth”...
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Processed meats carcinogenic; red meat probably is, too: WHO
No matter how you slice it, it’s not great news for bacon lovers. Experts at the World Health Organization’s cancer research agency say there is enough scientific evidence now to conclude that the more...
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Opinion: Let's keep the news about the health hazards of meat in perspective
I should begin by saying that I like smoked meat, like any self-respecting Montrealer should. That is why it was so troubling to hear the World Health Organization recently declare processed red meat a...
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Montreal Diary: Organic farm serves up free-range philosophy
There are some who believe the term “organic” is nothing more than another eco-friendly buzzword. But for cowgirl Lynne Taillefer of Morgan Farm, organic food production is a way of life. And when it...
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The Right Chemistry: No, eating a hotdog is not the same as smoking
It’s an all-too-familiar scene. A study is published linking some substance to which we may be exposed to cancer. It may be fluoride in toothpaste, butylated hydroxyl toluene (BHT) in cereal, caramel...
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Lessons from a grill master: Chef David Ferguson shares his secrets
Bavette de boeuf, veal chops, buttermilk-marinated pork, swordfish steaks. Those are just a few of the grilled dishes on the menu at Gus Restaurant on Beaubien St. E. David Ferguson, the chef-owner of...
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The Right Chemistry: Beefs with beef
These days, a lot of people have a beef with beef. There is the ethical issue of raising animals for slaughter, an issue that cannot be settled by science. But science can certainly provide insight...
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