Starbucks’ Christmas Cups Will Always Let You Down

By Will Lofsky

Starbucks’ Christmas cups first debuted in 1997. The cups featured a jazz-themed design in jewel tones of deeper reds, greens and blues and were introduced to become a symbol of the holiday season. At this point, everything was okay in the world for Starbucks. Fun fact: the former CEO of Starbucks, Howard Schultz, is Jewish.

There’s been an awful lot of steam over Starbucks’ Christmas coffee cups. The idea for the first Christmas cup was to encourage holiday cheer, and bring people together. And it succeeded—for a while. Since 2009, Starbucks’ Christmas cups have dramatically evolved from festive, bright red holiday designs up until 2015—when the Christmas cup controversy began. The public became very upset over their recycled paper cups that were to be drank from, and then subsequently discarded forever.

 In 2015 Starbucks made their plain, two-toned red cups to be all-inclusive of people from all different backgrounds that celebrate different holidays. On Nov. 9, 2015, Joshua Feuerstein, a former pastor, commented that Starbucks removed Christmas from their cups because they “hate Jesus...” Yes, he actually said that.

 The notoriously, evangelist Internet personality posted a video on Facebook that was viewed 17 million times which led to a movement against Starbucks. The video has since been deleted by Feuerstein, among the other following commentary. The second video has been re-uploaded by another user. In the video, Feuerstein mocks Starbucks, “Guess what? Just to offend you I made sure to wear my Jesus Christ shirt into your store, and since you hate the second amendment I even carried my gun.”

Some people who identified as Christian were very offended, resulting in a multi-faceted, viral, right-wing-fuelled spree of anger towards the company, entitled Starbucks’ War on Christmas. Picture literally thousands of people, livid over the Christmas cups. In their minds Starbucks had declared war on Christmas, and the, “godless company” had to be stopped…for good. The controversy gained so much momentum that it was picked up by CBS, The Ellen Show, The Late Show with Stephen Colbert and GQ Magazine.

The Twitter hashtag #boycottstarbucks started to trend. Users accused the macchiato merchant of being a true tyrant, worshipped by many an active caffeine addict thirsty to fulfill their devilish morning routines.  

In 2016, Starbucks decided to try to play it a little safer. Put it in the public’s hands, they said. The company crowd-sourced 13 holiday designs from customers across North America for their Christmas cups in the hopes of putting the controversy in the past. And yet, somehow, some way, people were still upset—they did not like the draft picks.

2017 has also seen a dramatic shift in Christmas design with illustrations of doves, a Christmas tree, two people holding hands, a present, and to top it all off two Starbucks cups with red string coming out of them to symbolize ornaments. The artistic direction is love-based, open concept, featured only green, red, and white. What could go wrong, right?

"This year's cup is intentionally designed to encourage our customers to add their own colour and illustrations,” said Starbucks executive creative director, Leanne Fremar, in an online statement. "We love the idea of everyone making this year's cup their own." That is, if you have the time to colour code your coffee cup at work before your boss gives you a hard time.

But again, they failed in their neutrality. This time, their problem was that they were a little too open—or at least to North America’s more “traditional” coffee drinkers. A lot of people hate being politically correct.

Right-wing supporters have turned to filing public complaints about the advertisement and to Starbucks’ Twitter account to air their grievances, those of which were probably taken very seriously by the company.

Moving forward it will be interesting to see how Starbucks angers the public next. In the meantime, the official advertisement for the new Christmas cups shows a range of ages, races, and displays two women about to kiss, leaning in towards each other as fireworks go off behind them. The cup itself is plain white, intended for customer’s illustrations, comes in short, tall, grande, and venti sizes. They will be sold until Boxing day. Treat yourself #coffeecupsmatter

What does it really take to go vegan?

By Sydney Bartos

In recent years, veganism has become a growing trend within mainstream culture. Many people have made the switch to a plant-based diet for health, environmental, or animal rights reasons. Is this a passing fancy or the diet of the future?

Opting to go vegan means cutting out all animal products and byproducts, including meat, dairy, eggs, even honey. While these may seem to be major dietary restrictions, veganism can be affordable, healthy and delicious. 

Making the transition to a plant-based diet comes with many health benefits. According to Dominka Pieaseck, a spokesperson for The Vegan Society, vegans consume less saturated fat while keeping their diets full of fibre, vitamins and minerals. Piasecka said supplements are not always necessary for vegans.

“You can get all the vitamins and nutrients from a healthy, balanced vegan diet,” she said.

Although Piasecka noted that some vegans may choose to take supplements, simply for peace of mind.

Piasecka pointed to vitamin B12 as a common supplement because the vitamin is not present naturally in the vegan diet, as it is found in abundance in eggs, fish and milk.

According to The Vegan Society, vitamin B12 speeds up certain reactions in the body, which prevents anaemia and damage to the nervous system. Piasecka said vegans can obtain this vitamin through milk alternatives, nutritional yeast or through a plant-based B12 supplement.

The vegan diet consists primarily of fruits and vegetables, but a balanced vegan diet should also include a variety of beans, lentils, and nuts. Tofu, tempeh and lentils are perfect as meat substitutes, and are an adequate source of protein and iron, according to Canada’s food guides.

Pasta with tomato sauce or rice with stir-fried vegetables make for filling meal options throughout the day, while fruit and vegetables with hummus or nuts make for tasty snacks—all of which are very affordable.

Vegans have the option of choosing from an of array milk alternatives available at local grocery stores, including almond, cashew, hemp, soy or coconut milk. Brands like Daiya Foods and Amy’s Kitchen offer fun alternatives like easy-to-make mac’ n’ cheese, microwavable chilli, pad thai, and burritos – all affordable options for vegan students.

There are also a lot of “accidentally” vegan snacks available in convenience and grocery stores. Oreos are a perfect example of a snack-food for vegans. The cream inside the Oreo contains no real dairy whatsoever.

Piasecka says some of her favourite vegan meals are vegetables and meat-substitute stir-fry, Japanese curry with rice and vegan mac’ n’ cheese. She keeps it cheap by buying in bulk and choosing local farmers markets.

Vegan eateries to check out in the downtown Toronto area include Urban Herbivore in Kensington Market and Hogtown Vegan on Bloor Street.

Going vegan may seem like an onerous endeavour, but, considering the boundless vegan substitutes available, giving veganism a try may not be as difficult as it seems.

You may have to give up pizza, but don’t fret! - Pizza with vegan cheese is just as delicious.

A look inside: Phoenix Cafe

By Sukaina Jamil

A Hong Kong style cafe is not something you hear about everyday - which is why Phoenix Cafe and Restaurant has been doing so well in the GTA since 2004. Their first location was opened in Markham, with another one in the city opening it’s doors soon after. Thirteen years and four locations later, a Phoenix Cafe was finally available in the downtown core.

Just steps away from Ryerson University, Phoenix Cafe opened for business in April of 2017. The establishment features authentic food and drink inspired by the culture and flavours of Hong Kong.

“We’re one of the only Hong Kong styled cafes that you can find in downtown,” said Kenny Lam, supervisor of the restaurant. “Unless you go all the way to Chinatown, you won’t be able to find another place like this.”

With a vast menu consisting of all-day breakfast options, curries, noodles, rice and desserts, a trip to Chinatown might no longer be needed for people on-the-go in downtown Toronto.

A popular menu item is the Pad Thai, which can be ordered with either shrimp, chicken or vegetables. The dish comes served with delicious roasted peanuts sprinkled on top, adding a unique, original flavour to it.

Customers also frequently order the Shrimp Fried Rice and Malaysia Curry, all cooked fresh in-house and served steaming hot.

More favoured than the hot meals are the desserts and drinks at Phoenix Cafe. With all options ranging from different ice creams, baked goods and milk teas distinctive to Hong Kong, any sweet tooth will find satisfaction here.

The Thick Ice Cream Toast is a customer favourite, featuring a huge slice of crispy toast with hints of butter topped, along with an ice cream of any flavour, and sliced caramelized bananas and strawberries. Ice cream flavours range from your basic vanilla and chocolate, to a more unique green tea and black sesame.

According to Kenny, the milk teas are popular among customers due to the convincing Hong Kong style in which they are made.

“We make it differently than other Chinese restaurants and tea stores,” he said. “The tea is cooked in a pot and then strained, and we use evaporated milk so that it’s creamier and has a sweeter taste than others you might find. It really stands out against other tea.”

Other drinks offered are milkshakes, ice cream floats and smoothies. Try a scoop of green tea ice cream with some Sprite, not something you can find easily anywhere else!

Spotlight: Elchi Chai Shop

By Sukaina Jamil  

Forget having to settle for those watered-down, sugary concoctions that chain cafés pass off as “chai tea". If you’re a fan of authentic chai, inspired by South-Asian flavours and steeping techniques, there’s a new place in Toronto that will cater to your cravings.

Elchi Chai shop is a family run business, co-owned by sisters Sayyeda and Sukaina Ebrahim. After years of research and hard work, the shop opened its doors to customers in May 2017.  

Sayyeda says the inspiration behind their business was simple: there was a shortage of places in Toronto to get authentic Indian chai, and both sisters felt there was a strong market for it.

(S. Jamil/CanCulture)

“We love our chai,” said Sayyeda, seated at a table with a glass of water in hand. “There’s nothing this creamy and rich out here. We actually travelled a couple years ago and there are a lot of chai shops in the East, in Dubai, in the UK - there’s plenty of them and they’re doing really well, so it was just a matter of time that somebody did that here.”

With the help of Sukaina, who also works as an interior designer, the sisters aimed to design their shop so that it had a look that would suit current trends on social media. With the menu written out on brown parchment paper and graphics describing different spices in the drinks alongside a white bar with sleek tiling underneath, Elchi Chai shop carries the attractive aesthetic of the unconventionally hip.

But enough about the place, let’s talk about what we’re all really here for: the chai. Elchi Chai Shop offers four different types of chai, all made in-house from a strong, premium Kenyan blend, infused with spices roasted by the sisters themselves.

Customers are given a variety of options, from the simple “Elchi Chai”, consisting of black tea, milk and cardamom (aka elchi), or the more popular drink “Masala Chai”, which is black tea and milk simmered with cardamom, fresh ginger, cloves and peppercorn. There is also an option for those who want a stronger dose of caffeine. “Dirty Chai” is their masala chai with a shot of espresso, and for anyone who isn’t a fan of dairy, the “Black Masala Chai” comes without milk alongside the added option of an alternative milk.

They also have specialities, including the popular “Elixir” drink that is perfect for anyone dealing with a nasty cold this time of year. A herbal remedy of cloves, cinnamon, fresh ginger, fresh turmeric and more provide a spicy way to clear up an otherwise annoying cough.

Some of Elchi Chai's selection of tea and cookies. (S. Jamil/CanCulture)

Aside from drinks, the shop offers snacks including chai cookies, samosas, kebab balls and a variety of other foods. For those interested in heartier meals or delicious desserts, their homemade parathas are paired with savoury or sweet pairings in order to satisfy any craving.

With almost five months since their doors opened, Sayyeda says it’s been a positive experience with nothing but good feedback so far. In the future, they hope to expand and open more stores as well as begin to sell their tea in grocery stores.

Elchi Chai Shop offers a student discount of 10% with proof of enrolment in a post-secondary school.

For more information, visit their websitehere, or contact them at 416-551-7864

The Places Leading Toronto’s Health Food Scene

Health foods has become one of the biggest food trends of the year quickly and in Canada, Toronto is at the heart of it with several places catering to people looking to eat healthy and delicious foods and there's everything from juice bars to smoothie bowls and vegan restaurants. It can be hard to eat healthy and stay fit as a busy student with a limited budget but these options are student friendly. A big contributor to feeling good and looking good is determined by what we consume. Our bodies work as machines and we must feed them with adequate, nutritious fuel. Here are a few health spots around the city that will help please your palate and cleanse your body.

Photos taken by Samantha Chazonoff

Daily Press Juicery

Tucked away on Queen Street West, Daily Press Juicery is a quaint, local juice shop. It's intimate, cozy and beautifully decorated, Daily Press is the perfect spot for a date, study session or just an afternoon snack.

Their juices range from typical greens to charcoal lemonade – and in the summer, they sell fresh-pressed watermelon juice for $5 – a must try. All of their products are organic – which is why the prices are a little high but the taste and health benefits are definitely worth it.

Juice Recommendation: Beach Bum – a refreshing mix of coconut water and fruit that comes in both big and small sizes, it's the perfect thirst quencher or post-workout drink.

Nut Mylk Recommendation: Mylkilicious – a smooth mixture of nuts, organic sweeteners and cinnamon that makes for a velvety, sweet, heart-healthy snack, breakfast or dessert.

Smoothie Recommendation: Choco Chip – a delicious blend of almond milk, cacao nibs, dates and more, this is the perfect healthy imitation of a rich chocolate milkshake  without the empty calories, processed sugar or bloated sensation.

The Good Press

Photo taken by Samantha Chazonoff.

Nestled on beautiful Yorkville Street, The Good Press lies. A small yet lively shop with just one seating bench – The Good Press is the perfect spot to grab a healthy breakfast or snack on the go. The service is quick and the staff are friendly. The bowls are hearty and filling and reasonably priced for their nutritious properties and overall quality of the ingredients.

Bowl Recommendation: The hippie bowl–featured is the only bowl on the menu with creamy almond butter. The mix of granola, nut butter and fresh fruit make the perfect protein-packed snack or meal.

Juice Recommendations: Black Beauty is a delicious, refreshing fruity beverage and for another alternative, the Chocolate Milk is a homemade nut milk found in the fridge with the cold-press juices and it's a thick, creamy, dairy-free take on a chocolate-y classic.

Photo taken by Samantha Chazonoff.

Greenhouse Juice Co.

Greenhouse Juice Co. has many beautiful locations around Toronto and is another healthy brand.

Juice Recommendation: Apple. It's simple and sweet and a completely organic take on a classic juice with no added sugar, yet a lot of flavour. It's found in many local spots around Toronto including “Basil Box,” apple makes for the perfect lunchtime beverage without the guilt.

Another option is their infamous Pink Milk, a sweet mélange of beets, natural sweeteners and almond milk help support liver, enhance stamina and manage weight and it also happens to be creamy and delicious.

Smoothie Recommendation: Rococoa, a raw take on a famous chocolate shake. If you’re a chocoholic, healthy takes on velvety drinks serve as perfect substitutes! The creamy texture of the almond milk base paired with the sweetness of bananas and date, make for a chocoholic’s guilt-free heaven.

Photos taken by Samantha Chazonoff.

So, don’t forget to look out for chocolate’s healthy twin this season – cacao and its list of benefits make it a vital superfood that you should include in your diet ASAP. In an effort to protect your heart, lower blood pressure and naturally boost your mood – it’s clear that a healthy twist on chocolate milkshakes could be doing a lot more than just satisfying your sweet tooth without affecting your tummy.

O Noir: A Blind Dining Experience

O Noir is the only blind dining restaurant in Toronto that features the unique dining experience of eating in the pitch black and being waited on by visually impaired servers. Customers are taken to a film-noir inspired lounge where they select their meals. Starters offered include arugula salad, grilled octopus, and grilled calamari. Main courses consisted of vegetable stir fry, chicken breast, filet mignon or shrimp. Desserts include fruit sorbet, chocolate cake or chocolate mousse.

There is also a “surprise” option for dishes. Thus, the restaurant brings you their choices for your course, making the meal even more thrilling.

Once you finish ordering your meals, a server will finally guides you into the dark restaurant. In the dark, only the server can navigate without difficulty.  At O Noir, the blind guide leads "the blind," which is a testament to the high level of service provided. 

Eating in the dark is a completely out-of-body dining experience, awakening all four other senses, especially your sense of taste.

For instance, once you bring the food to your mouth, you begin to question what exactly you are putting in your mouth.  Is it really the chicken I ordered? But it feels different. 

Every bite or sip you take, becomes a guessing game - even when you are aware of what you ordered. Your senses are tested when you eat at O Noir. Further, once you shut off your sight, the sensitivity of your tastebuds is heightened and you begin to notice new flavours and textures that you probably would have never tasted before.

Overall it's an enjoyable experience. There’s a certain ingenuity in employing a visually-impaired team and eating in the complete dark. The food is pricy, but you’re not paying for a five-course meal. You’re paying to dine in the dark, to experience the same blindness that your servers experience. It’s a reminder to be understanding and to appreciate your food with not just your eyes, but  with all of your other senses. 

This piece was edited by Maha Syeda, food editor of CanCulture.

Two restaurants in Toronto are great for students on a budget

Finding great food at a reasonable price doesn’t come easily when you are a university student on a budget. It can be challenging to treat yourself to something nice, preferably something that isn’t greasy or sloppily put together, without spending a fortune. There are two spots near campus that are great for students to indulge but not break the bank. Kyoto House and Tacos 101 are just right for any financially struggling student who wants a delicious meal. Kyoto House Japanese Restaurant

Photo taken by Sophie Diego.

Kyoto House is neither a top sushi experience, nor the worst of the worst. 

It is a small but cozy place to eat. Also, the restaurant provides a more authentic Japanese eating experience, as the waiters and chefs dress in authentic kimonos and traditional clothing.

Kyoto House is an extremely popular all-you-can-eat sushi place, so there is constantly a line, especially during peak hours. However, the long lines portray the reason why one needs to eat at this restaurant. 

The menu is essentially a check list that you can fill out. It is comprised of all the items to choose from, and it asks you how many pieces of it would you like. By having this menu, it generates faster service and a lack of miscommunication with the waiters.

Traditional foods, such as sashimi, tempura, sushi rolls, cooked items like teriyaki, and soups are all present within the menu. However the quality of some of the food are questionable. For instance, the rice from the salmon sushi seemed to fall apart quite quickly.  If you wanted to get the entire piece in your mouth, you would have to act fast if you don’t want the entire sushi piece to disintegrate into your soya sauce

Adequately priced for a couple pieces of sushi, and just a few minutes away from the Ryerson campus, it’s a place to be considered, but not an everyday type of restaurant.

Photo taken by Sophie Diego.

TACOS 101

Photo taken by Sophie Diego.

Tacos 101 is a completely different experience in comparison to Kyoto House. Not in food, obviously, but in terms of atmosphere all together. It has a steady stream of customers coming in, but it is not too crowded. It is a tighter space, probably half the size of an elementary school classroom. However, it compensates for its lack of space with the vibe it emits. The turquoise walls bring light into the restaurant, and hanging light bulbs with banners painted of each colour of the rainbow decorate the eating area. There’s about seven chairs to accommodate customers, but don’t worry if you don’t find a seat, they do take out. The interior is modern yet traditionally Mexican at the same time.

Tacos 101 sets the cost of their tacos at an incredibly good price. If you’re tight with money, the most expensive item on their menu is the fish taco at $4.50. When you do get your food, which doesn’t take long at all because of the excellent service, the tacos are quite small. If you’re a person with a large apetite, you might want to order two. They’re comfortable to hold, and they fit in your mouth, although it does have the potential to create quite a mess.

Photo taken by Sophie Diego.

This piece was edited by Maha Syeda, food editor of CanCulture.

Fall for fall’s coziest cafés

There is no better place to be than in a cozy café, sipping on some delicious coffee, in the middle of fall.  Also, there is a sense of adventure that comes with finding new hidden gems cafés you’ve never been to before. Here are the top three cafés for fall in Toronto that you should cozy up in this season. 1.Page One Cafe & Bar

Located on Mutual Street, Page One is the perfect café to study, unwind – with a cup of coffee or beer, eat a healthy meal (or grab it for on the go) or indulge in a wide variety of baked goods.

The Café, located just off of Ryerson's campus, is a perfect place for all students or anyone in the area to go for a caffeine boost, work break or study session.

The ambience, low lights and antique decorations add to the calm, relaxed vibe of the café. The service is always exceptional – the staff are super friendly and inviting.

On nice days, they have witty chalkboard signs set up at the corner of the street, promoting different products and encouraging people to check out their place and featured items.

The shop is big and spacious with study tables at the front and a couch/lounge area at the back.

The coffee is delicious and the extensive drink menus along with the free WiFi are a nice bonus.

2.Sam James Coffee Bar – Park Shop

Sam James Coffee Bar is located on the south side of Queen Street West across from the Trinity Bellwoods Park. The shop is small with no tables – but feels spacious because of its vibrancy and liveliness. Customers are welcome to sit on benches along the wall of the café.

The shop only takes cash – but the coffee is reasonably priced for its quality. The cappuccinos do not disappoint!

Baked goods and treats are in stock daily – each with its own label that matches the font and style of the menu featured above the cash.

The staff are helpful, friendly and accommodating. It is the best place to enjoy your morning or afternoon coffee in a warm, welcoming space with a peaceful view.

3.Almond Butterfly

Despite it being fashion-forward and keeping up with the times – in terms of existing through the “Gluten free” and “health food” craze eras – Almond Butterfly is much more than an allergy friendly bakery.

You can feel the cozy atmosphere the second you enter the shop. The staff are cheery and warm, making you feel welcome and at home.

Besides the delicious array and variety of gluten free, dairy free and soy free treats, the coffee is excellent.

What better way to spend a weekend in fall than enjoying guilt-free goodies and sipping on high quality espresso?   

This piece was edited by Maha Syeda, food editor of CanCulture.

Trick or Eat tackles food insecurity in Canada once again

A youth-led national organization advocated for long-term solutions to end hunger on Halloween night, by collecting food and donations instead of candy.

This Halloween, the annual Trick or Eat event took place once again. It brought the issue of food insecurity to the attention of all communities, one door step at a time. Thousands of ‘Trick or Eaters’ dressed up in costumes and knocked on doors across Canada to collect food for local food agencies.

Trick or Eat works with the Meal Exchange program is a non-profit organization that works towards eliminating hunger in Canada. Together they seek to find the root cause of why food insecurity occurs. From there they work together with thousands of volunteers to try and solve it. The program places a large emphasis on finding long-term solutions as opposed to immediate ones to end hunger in Canada, so that one-day food insecurity can be nonexistent.

There are many ways to get involved with Trick or Eat, one option is to organize a campaign within your community to help find permanent solutions to resolve food insecurity, or you can just donate. By simply going door-to-door on Halloween and asking for food to donate instead of candy, ‘Trick or Eaters’ helped address the immediate concerns of food insecurity.

A 2012 research report found from the Food Insecurity Policy Research concluded that one in eight Canadian households experience food insecurity, meaning that they do not have an adequate supply of food to meet their dietary requirements. Food insecurity is commonly thought of as an issue for developing countries but it is important to update the public about how food insecurity is a pressing issue even in a developed country, such as Canada.

Every month almost 850,000 Canadians receive food from a food bank. Trick or Eat has been able to make a huge impact for those who suffer from food insecurity by providing up to 380,000 pounds of food that has been distributed amongst 85 different food agencies across Canada.

Trick or Eat is the beginning of the end of food insecurity, with thousands of youth volunteers and over 100,000 generous donors, the risk of hunger will be reduced in communities across Canada. Trick or Eat and the thousands of people involved within the organization make a difference, which affordable, healthy, and sustainable food can become achievable.

This piece was edited by Maha Syeda, food editor of CanCulture.

Food trucks: the new fast food

They grace your Instagram feed with pictures of mouth-watering dishes, they colour our streets with their beautifully designed trucks, and they introduce us to food that we have never experienced before. Food trucks are an enriching part of Toronto, and a part that has helped diversify our Canadian cuisine. Food truck vending has really come into its own over the last couple of years. It seems that a new demographic has taken over the concept of “street food” and revamped it completely. Gone are the days of hotdogs and fries. The food trucks of today are anything but ordinary, each owner operating under their own niche and turning it into a profitable business.

How profitable is the business? Well, profitable enough to expand into the restaurant industry as CEO of Eva’s Original Chimneys plans to do in the winter.  In case you have not seen the famous “doughnut cones” circling the web, Eva’s original chimney’s specializes in freshly baked Hungarian pastries. The pastry itself is called Kürtos Klaacs. Originally, it comes in a cylindrical “chimney” shape, but Eva’s Original Chimneys expanded on the idea by making it an ice cream cone.

When Kristen Butler and husband Justin first started running their food truck back in June 2015, they weren’t sure as to where they were headed in the industry. Toronto’s curiosity for new experiences and adventurous palate supported them.

“I think Torontonians are really accepting of this, I think they are more adventurous in their food choices. It’s an exciting time for the food industry,” said Butler. Kürtos Klaacs has been around for hundreds of year in the eastern part of Europe and it has finally made its way across shore.

Food trucks definitely have a unique method of spreading cultural appreciation. However, they also raise awareness of what’s going on around us. Heirloom is another relatively new food truck, but with a local and homegrown approach to food. Everything on their menu is locally sourced and in-season, changing specials according to  the season.

“People don’t really understand where their food is coming from. We focus on sustainability in the community.If we don’t start being more sustainable, the world is going to end up in a bad spot and that’s the one thing we wanted to showcase,” says Steffen Marin, owner and a chef at Heirloom.

Toronto is definitely not used to seeing locally sourced food sitting in supermarkets. Also,  restaurants that specialize in this type of food tend to be on the pricier side. However, Heirloom connects a whole new demographic of people who would otherwise remain unaware of the impact their food choices make on sustainability.

Attracting a new demographic is what helps the Vegan Extremist succeed in the food truck industry. “There is not enough vegans out there. Probably 80 per cent of my customers are not vegan,” said Jeff Merkel, executive owner of The Vegan Extremist.  Introducing meat-eaters to what can be an exciting world of veganism is something that humbled Merkel takes pride in.

Merkel’s truck breaks down misconceptions about food. Vegan food does not always have to be a substitute for a meat product, as the vegan dishes of South East Asia showcase so well. You won’t find veggie burgers at The Vegan Extremist. “To me that is antiquated. I don’t see it as being sustainable. We focus on making meals that are not a replacement for meat they are vegan by default,” says Merkel.

The large community of food truck vendors showcase their foods at festivals, large events, and through catering services across Ontario.  There is even a food truck festival, dedicated solely to showcasing the wonderful variety of foods available. And we (as Torontonians) are not the only ones privy to the enriching food culture that food trucks brings. Many cities across Canada are catching on what promises to be a large influencer in Canadian cuisine.

Every food truck uses social media to aid in marketing and advertising, and social media has had a big part in attracting new customers. So, now the customers are contributing to food truck vendors' success with something other than their wallets. 

This piece was edited by Maha Syeda, Food Editor of CanCulture. 

Pizza competition finds the best pie maker in Canada

By Noella Ovid Pizza makers from all over Canada got together to test their pizza-making skills against each other at the Canadian Pizza Show on Monday, Oct. 19.

The much-anticipated Chef of the Year competitions amassed over 200 attendees at the International Centre in Mississauga.

Joe Leroux from Amadio’s Pizza in Mississauga was awarded the Canadian Pizza Chef of the Year title, along with $1,000 and a cover story in Canadian Pizza magazine.

Leroux made the winning pizza using fermented two-day-old hydration dough and a homemade garlic Parmigiano-Reggiano cream sauce. He topped the pizza with sliced rosemary potatoes, hickory smoked bacon, red onions, cheddar and mozzarella cheese.

This has guaranteed Leroux a spot to compete at the International Pizza Challenge in Las Vegas, along with runner-up Giuseppe Cortinovis of Trattoria in Vancouver.

The competition required contestants to bake any pizza in five minutes and present their pizza to a panel of judges. Each entrant was given a bake time and an additional 10 minutes of preparation time.

Contestant Mathan Rajaratnam of Pizzeria Libretto in Toronto said that he created his pizza to be “something personal. I really liked the ingredients – a bit of sweet and balsamic vinegar.”

Rajaratnam, who has been in the pizza industry for 20 years, made a thin-crust pizza using maple cured duck breast that had been cured for 30 days.

The Chef of the Year competition has been running for 10 years and has evolved from what used to be a written recipe submission. This is the second year the contest has been featured at the Canadian Pizza Show.

“It is very important to [the magazine],” said Laura Aiken, editor of Canadian Pizza. “It takes a lot of innovation and creativity to [reach] the next level.”

Three other competitions were added to the Canadian Pizza Show this year: Junior Chef of the Year, the Champion of Champions Challenge and the Great Pizza Box Fold-Off.

The winners for these competitions were Anthonio Rupolo, 18, of Gusto Pizzeria in Brampton; Carlo Raillo of Buco Pizzeria + Vino in Alberta and Breanna Gray of Gabriel Pizza in Ottawa.

Emily McKenzie, 16, who took part in the Junior Chef of the Year competition, said that although she does not see herself working in the pizza industry in the future, it was a good first-job experience.

McKenzie baked a Greek inspired grilled chicken pizza. She said,  “I thought the ingredients went really well together and complimented each other. I saw customers enjoy it at the store so I thought I’d give it a try here.”

The show also held informational sessions that gave pizza owners and employees knowledge on marketing hits and misses, service excellence, social networking, pizza profitability and healthy eating.

“I’m opening up a pizza joint in spring. Coming here helps you figure out how everything [works.] It’s nice to know who your competition is,” said Roland Ollivier an attendee.

There were also stores holding exhibitions at the show. Some of the exhibitors included Salamina, Toppers, Picard and Expresco.

“We want to show people the kind of meat they can use for pizza. [It is] very important for people to know the kinds of meat they eat,” said Jawdat Dervish, Salamina Foods representative.

“[We attended the show] hoping to meet pizza owners to share their experience in producing and product expanding,” said Cailin White, franchise development manager at Toppers.

Saputo Foodservice and Moretti Forni – Euro Milan Distributing sponsored the Chef of the Year competition as its diamond and gold sponsors.

“It was a crazy fun day for us,” said Colleen Cross, associate editor at Canadian Pizza.