Thursday, July 2, 2009

Loblaws on Pork


Some of you may have seen my BzzAgent post on pork where I expressed my disappointment at not seeing the Canadian Pork label on the cooler shelves at Loblaws.

Give credit where credit is due - Loblaws does their homework and makes it a point of knowing who's saying what about them. In my "inbox", I received the following email:

Hi there,

I wanted to reach out to you in response to your recent posting about Stuffed Salsa Pork Tenderloin and your experience at a Toronto Loblaw Superstore. First of all, I'd like to thank you for shopping at the Loblaw Superstore and for buying Canadian products. We take all customer concerns seriously and wanted to reach out to you about your experience.

We have recently revitalized the meat shopping experience in store, however, your experience indicates that our efforts to educate both our colleagues and customers about our products can be improved.

I'd like to reassure you that we do indeed source a great deal of Canadian Pork and are committed to increasing the amount of Canadian product we source. Sourcing with integrity – which includes sourcing as much local and domestic product as possible – is one of the key pillars of our CSR (Corporate Social Responsibility) mandate. In fact, our new Free From line of meats includes pork produced here in Canada and even pictures one of our suppliers on pack. It is raised without the use of antibiotics or hormones, and sourced from dedicated Canadian suppliers (small family farms in Ontario, Quebec and Alberta). Like all Canadian pork and chicken, PC pork and chicken are proudly hormone free. We are also proud to carry other meats products, such as chicken and beef, sourced from Canada as well.

Now that we’ve clarified the information mentioned on your blog, we hope you’ll take the time to visit your local store and try out some of the great local pork that we do in fact offer.

Thanks very much, and happy barbecuing - your recipe did indeed look delicious!

Kind regards,

Sheri

Sheri Helman
Senior Manager, Public Relations
Loblaw Companies Limited
1 President's Choice Circle I Brampton, Ontario I L6Y 5S5
Tel: (905) 459-2500, ext. 6253 Fax: (905) 861-2325
sheri.helman@loblaw.ca
Clearly, Loblaws is listening to bloggers. How would you take this email?

In my opinion, it's good to be able to have this dialogue with a large grocery chain and it's equally as positive for them to hear your feedback.

To their credit, I did find veal at Loblaws that had a Canadian marking on it.


Does this mean that the meat product is raised in Canada or processed in Canada, or both. In fact, to put a Made in Canada sticker on a product only means that per cent of the production cost was incurred in Canada; the ingredients could come from anywhere. But this is another debate.

In other meat product news...

An E.Coli alert for a current recall of some varieties of President's Choice (branding name for Loblaws) is out. Watch the best-before dates between April 29 and June 16, inclusive, sold in Ontario, Quebec and Atlantic Canada. The alert originated in the U.S. Does this mean that the meat is from the U.S.?

Consumers should avoid eating certain President's Choice brand steaks, roasts and ground beef products that are being pulled from store shelves because of possible contamination with E. coli, the Canadian Food Inspection Agency says.

The agency issued the health hazard alert Tuesday as an expansion of a recall of beef products processed in the U.S. in April by JBS Swift Beef Company in Greeley, Colo., after 18 people fell ill.

To read the whole story, see CBC Online . What's most disturbing is that one of the stores listed is my local market. StumbleUpon

Wednesday, July 1, 2009

Happy Canada Day!



Today is Canada's 142 birthday!
Here are some pictures from Canada Days past:

The Prime Minister, Stephen Harper, arriving at Parliament Hill to watch the celebrations:

Michaƫlle Jean, the Governor General (the Queen's representative):



We're still debating whether to make our way to the hill for the festivities. R went briefly and said he couldn't see anything. There's about 45,000 people around there at the moment.

I'll leave you with this video of Sarah McLachlan. She is performing twice today and just finished singing this song:

StumbleUpon

Tuesday, June 30, 2009

Carrot Cake - A Lighter Version


A long time favourite, carrot cake is the heavy weight of all cakes. I always wanted to stick to the recipe and always felt like I was just ingesting way too much oil in one recipe for my personal taste. After thinking about how to change it up, I decided to cut back on the 1 1/2 cups of oil to 1/2 cup and add in 1/2 cup of applesauce, cut back on the sugar as well as using light cream cheese. Honestly, you wouldn't know the difference.

I took this cake to a party and the praises were all 5 Star with at least 2 people saying it was the very best carrot cake they'd ever tasted. The moral of the story is that you don't have to deny yourself a dessert when you really think about the ingredients.



Ingredients

1 1/2 cups granulated sugar
1/2 cup canola oil
4 large eggs
1 tsp pure vanilla extract
1/2 cup unsweetened applesauce
2 1/2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp kosher salt
2 cups finely grated carrots (about 3-4 medium sized)
1 cup raisins
1 8 oz can crushed pineapple (well drained)
1 cup shredded coconut (either sweetened or unsweetened)
1 cup chopped walnuts or pecans (divided)

Method:

Oven at 325 F. Bake for 40-50 minutes.
Lightly grease 3 - 9x1 1/2" round baking pans, add a round of parchment or wax paper on the bottom of each pan and lightly grease the paper (trust me this is a critical part of the recipe)

1. Combine dry ingredients in a mixing bowl; stir to blend
2. Add eggs, oil, applesauce, shredded carrots and vanilla and beat until well blended.
3. Stir in pineapple, coconuts, raisins and 1/2 cup of nuts. Divide evenly into 3 - 9x1 1/2 inch round baking pans.
4. Cool on baking rack for 5 minutes and then unmold to continue cooling.
5. Frost cake with cream cheese icing and top with remaining nuts. (I put frosting in between each layer quite lightly and then spread the balance over the top and around the cake)

For the Frosting:

3/4 lb. light cream cheese, room temperature
1/2 lb unsalted butter, room temperature
1 tsp pure vanilla extract
4 cups sifted icing sugar

1. Mix cream cheese and butter until very smooth
2. Add vanilla extract
3. Add in icing sugar and mix to a smooth consistency (3-5 minutes) StumbleUpon
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