Blue Dragon IIPA

Brewery - Alley Kat (Edmonton)
Hops - Columbus
#notes - citrus, floral, sweet malt

Beer

Beer, for your information, is one of the most delicious things ever.

Sunday - Usual Beer Day

Today was a busy day at the cafe, I have one shift a week to keep my skills up and to spend time with fellow Phil & Sebastian employees.  When I got home I started making food for my week.  Almond butter, steel cut oats, random veg concoction for pasta.  I was going to have a beer as is custom during my lenten time, but I'm sitting here not really wanting a beer.  It's strange to wait all week for something, then when the time rolls around to have it, you don't really want it.  Anyways I will save it for next week and perhaps I will want it then.

Almond butter was a challenge today, so much patience was needed.  It took a very long time, but in the end the patience was worth it.  Though I did add a little too much salt to it, and alas it's a little salty.  It will be good for toast and cookies and the like.

One thing that is making this year a little harder than last year is the lack of black and white rules.  It's not just animal products, it's everything in a package.  Well almost everything.  Oil's and vinegars come it packages about 99% of the time, so they are allowed.  As are spices and condiments that are currently in my possession.  Or food that had been prepared a head of time that was from a package, or canned food that had been put up last summer/fall.  It's a little more to the persons discretion, but it's more challenging which is what I desired so I suppose I'm getting my wish.

At work today I tasted the new salad that we are serving, but it had mayonnaise as a base, and it was one of the stranger feelings in life to totally chew and taste something, then spit it out.  It's one thing to spit out a milk beverage after making sure it tastes alright, but to have food of substance and spit that out was very very odd.

And that was my last few days.

The Beginnings of Lent 2011

Yesterday marked the beginning of the Lenten Season of 2011.  I had a really rough Ash Wednesday culminating with the internets hating me and not working and not allowing me to post.  I was wound pretty tight as I was tired and had a pretty stressful day at work.  Today was a much better day, more balanced with regards to food and energy levels, but it's only 9 or so, and I'm already fading so I might need to catch up on some sleep before I tackle another day and another good amount of preparation.  Today I got some clarity as far as my goals and aspirations for the mental and spiritual side of Lent. One major theme I want to investigate is rest, how I rest, why it feels like my current ways of resting doesn't work, and how I can remedy this.  

A few weeks ago fellow Lenters, Simon, Mel, and Chris, decided that we would one up last years veganism and would do Vegan again, aside from Chris (he's a real vegan), but we would also eat only food that did not come in a package.  It's a pretty lofty goal, and a much bigger challenge then I first imagined it would be.  So many things that I love come in some sort of package.  Last years saving grace, hummus and pita and sprouts, all come in a package so alas I will have to come up with some other sustainable food items that can be made well in advance and stored safely.

I've been researching food items and things to prepare, I'm excited for the extra culinary challenge that lays ahead.

Thanks for reading.

A few new things

Hi. A few new things about life.

1. I'm engaged to Michelle Mcleod.

2. I roast coffee for Phil & Sebastian Coffee Roasters

3. Lent 2011 starts in 14 days.

Thank you.  I shall be seeing you soon.

Some preliminarily thoughts. Or, how I started to write and wanted to process it a little further.

In mere moments, 1 hour and 6 mins to be exact, I will once again become an omnivore.  This day has loomed in my mind for weeks and I have thought extensively about what to eat, when to eat it, how much, how little, why it's good for me.  Questions that all deserve answers, questions that are all burning in my mind, so much so that I might not sleep tonight.  


I have begun to realize the scope of this experiment/adventure/Lent is far greater then I could have ever imagined.  I learned about myself, I learned about others, and I learned about spirituality.  In reality it could take weeks and months to unpack everything I have thought about, learned about, struggled through, had victories in, and so forth.  It's daunting for sure.  But I know that right now, as a fact, I am really excited to eat some cheese and have a cappa tomorrow.  


I also know that I will put on my leather belt, place upon my shoulders a woolen sweater, eat a piece of Paska, and go on my merry way.  I will engage in much festivities, in the evening after a day at work, by enjoying a meal with some close friends and some delicious eats.

Tomorrow we celebrate.  

The Home Stretch

Calgary boasts about many things.  The Stampede, the Bow River,  Chinooks, the Flames (sometimes), and beef.  Of all the cities I could be a vegan in, Calgary is really not the easiest one to explore this type of life style.  However, there are a fair number of alternative thinkers inside these beef filled borders.  I ventured to one such alternative thinking restaurant in search of a filling and animal free meal.  I was regaled weekly, if not daily, about the quality and consistency of The Coup, I know it looks like the word for overthrowing the government, but rest assured it's really the word for where birds are housed.  The Coup is a vegetarian place of eats that also allows you specify if you want the meal fully vegan.  It was a wholesome experience, fresh foods prepared well, and served with pride.  Having discussed at length the merits of vegan food with co-worker Chris, I knew that I must approach the food with little attachment to the usual suspects of my food knowledge.  Suspending reality for a few hours I enjoyed a multitude of flavors and textures.  These textures and flavors were well developed and deep in their respective profiles.  We, friend Steph and I, started with a yam and date dip, which was sweet and savory all in one.  It was a very large portion, and the yam being so sweet nearly quenched my hunger before the mains.  For the main dishes there was "el Taco", a burrito style wrap with quinoa, carrot, beet, beans, and Soygurt.  Yep you read that right, Soygurt, just like its name suggests is yogurt made with soy.  I had my reservations, Anthony Bourdain would be disappointed, but it was actually ok.  A little on the vanilla side, but good texture and added to the overall flavor of the dish.  The el Taco was delicious and did I mention filling?  There was also the "Upstream Burger".  A smoked tofu and yam "burger" with rosemary yam fries on the side.  I think I have had my fill of yam for the next 6 months.  Just kidding, I love yam.  Learning to put aside my predisposition to the classic burger, I enjoyed this "burger" for reasons other then having that beef like flavor and texture.  There was so much going on the with the flavor that I nearly forgot it was vegan, then I snapped back to reality and realized that it wasn't, but I did not stop enjoying the goodness.  It was that good.  The meal was finished by a Spelt crust chocolate torte and a mixed berry cobbler that I did not try due to honey mixed with the oats.  The torte was rich and I knew that it would actually be easy to put on weight as a vegan if you ate just chocolate torte.  It was a wonderful experience, and a very reasonably priced meal for the amount of prep and high end vegetables that made it onto the plate.

This brings me to another aspect of veganism.  Losing weight.  Vegan co-worker Chris and I have talked about how much we eat.  At first I was concerned by how hungry I was at the start of Lent and how I could eat a regular amount of food, then a few hours later be super tired and have a hankering for more.  I was scared of the consequence of eating so much food, but Chris put my fears to rest when he told me that vegans eat everything and anything they want, obviously within the confines of the vegan code.  Since that convo a few weeks ago, I have been eating like a mad man, not the kind on that TV show with the smokes and the midday drinks and the suits, but like one of those guys with beards and names like Grizzly Adams, who I am sure eats a lot.  So I have been having these epic salads and massive bowls of pasta and anything else I can create.  Guess what?  I still lose a little weight here and there.  A diet of mostly plants, is low in fats and other awkward badness, and high in fiber and other goodness.  It's really a win win situation.  Plus I have been sleeping deeper and longer, and my dreams are not crazy and full of making coffee, and though I smell bad following a two day hummus binge, I know that in general I am healthier and more productive.

At this point I would be willing to endorse a fully Vegetarian lifestyle, it's really been good to me these last few weeks, but I cannot endorse a Vegan lifestyle.  There are so many things, like wool sweaters and honey, that I enjoy and would like to enjoy on a regular basis, for me to give up in their entirety.  

Onward to the finish line.

Real Veganism

One of my co-workers, Chris, is an actual Vegan, and has been a source of great knowledge and support during the last weeks.  I recently asked him a few questions to get a better grip on his brand of Veganism.  Enjoy.

Q: When did you become a vegan?

A: I became a Vegan in May of 2005 at age 15. I was vegetarian for
about two weeks prior to switching to veganism. Given my nature to
embrace extremities, it seemed like a logical step to take.
Vegetarianism just didn't seem to encompass everything to which I was
feeling at the time.
Q: What prompted you to abandon animal products?

A: The decision to detach myself from the typical North American diet
came as a result of several things. I've always had a love for
animals, and as far back as I can remember, I questioned eating meat,
if not to my parents, who controlled my diet, then at least to myself.
I was never sure why it was okay for people to act like this, but I
accepted it as a part of life. It would seem that I was at the perfect
age to fully envelope myself in something like veganism, when I did. I
think that at fifteen, people are really looking for a passion,
something that maybe isn't the norm, and something with a whole lot of
intense people within. When I was fifteen I was very unhealthy. I was
really overweight, I was often sick, and I had little energy to spare.
My mood was often fluctuating and I had a hard time concentrating. The
switch to veganism helped me overcome all of these issues, although I
sure hormonal development also deserves credit.

The initial move to veganism started with ethical reasons and moved
into health. FInally and most importantly to me at this point was the
environmental aspects. I am certain I don't need to bore you with the
details about the environmental degradation due to factory farming. IT
simply is a more responsible way to consume, and fall asleep at night.
Q: Are there any special rules you have for yourself that might differ
from other vegans?  If so what are the reasons?

A: I am pretty strict about most things, however there are certain
moral flexibilites I have had to undertake. Since working in coffee, I
am forced to try drinks, in order to maintain quality control. I
always spit out the drink after tasting, however, I am sure many
vegans would be horrified by this. But what can I say, this is my
profession, and it comes with certain difficulties. You do what you
can do with what you've got.

The only other thing I am flexible with is honey. Though I would never
cook with it or use it myself, if it is served to me, I will eat it.
The reason being, when people hear I am vegan, they generally get
excited to cook for me. It is extremely rare that someone thinks about
honey as an animal product. But they try so hard, and I have to
appreciate their efforts, so honey, I can handle. Though again, I do
not consume it on my own terms.

(Editors Note: Upon further conversation with Chris, he informed me that he would also wear any clothing, aside from fur, second hand.  I thought this was an excellent idea, and a far cry from the extremists a few posts ago.


Q: What types of meals do you find yourself eating on a regular basis?


A: The meals I eat the most are very dependent on the season.

Heres an ingredient breakdown for the seasons & some sample dishes
that go along with it.

Spring/Summer
Tomatoes
Zucchini
beans
peas
carrots
beets
parsnips
rutabaga
kale
swiss chard
lettuce
broccoli
cauliflower
peppers
eggplant
apples
peaches
melons
berries

I generally choose quinoa as my grain for the spring/summer. The
reason being that I consume less nuts, bean varietals and soy products
in the summer and eat much more fresh fruit and vegetables, so my
protein levels are generally lower.

Typical dishes during this time of year are pretty basic. My goal is
to cook my food as little as possible and really enjoy the freshness
and richness of the seasons.

This means tons of variations of salads, and typically food found in
hot, coastal countries, as they tend to have access to these foods all
year round. Mexican is my favorite ethnicity to cook. of course it is.
And summer is perfect for it.

Fall
Garlic
onions
dark leafy greens
corn
fresh milled grains (how sweet it is)
potatoes

This is the time of year where I try and do a lot of preserving and
pickling. I also try and get my hands on as much fresh grains as I
can. Stocking up for winter and the last of the great summer harvest.
Typical meals are pretty homestyle. fresh soups, barbecues, I go crazy
for garlic as its not ready until this time of year. I try and eat a
lot of quinoa and barley, the reasons behind the barley are that when
I lived in collingwood I had a great connection with a grain farmer
who would give us fresh barley every year. My life was oh so good.

Winter

Root vegetables galore
tons of grains
potatoes like crazy
tofu makes its appearance
soup soup soup

WInter for me is a time to slow down and embrace the simplicity of a
vegan diet. There is something really cathartic about eating with the
seasons and especially winter, as it forces you to become very
creative with the few things you have.
Soup, casseroles, sheppard's pie, more soups, and a lot of brown rice.
Because brown rice makes me happy.
Q: Are there processed vegan foods that you enjoy?

A: In terms of processed vegan foods, I've tried many, as they
interest me in some way. The brands I have enjoyed are; Sol organic's,
Amy's, and toffutti. Sol makes great veggie burgers, Amy's has wicked
burrito's and pizza's and toffutti makes ice cream sandwiches that I
would do awful things for. Yet still less awful then klondike. Also
earth balance makes a great butter substitute. Earth Harmony makes
some good fake cheese. But the trick is to not try and replace animal
product's but view these vegan products as their own entity.

Q: What are the challenges of working in a non-vegan food service environment?

A: The only challenge I've come across in the food service industry is
one particular chef. The biggest challenge for most people is to find a way of
describing offerings without saying " I'm vegan, So I don;t know
anything about that." Also many would find it difficult to be around
animal product's and serving animal products all day. But looking at
Phil & Sebastian's...
I know I am serving the best possible animal products out there, and
if anything, slowly changing people's mindsets so they at least start
to consume animal products in an intelligent way.

Q: What does veganic mean?


A: Veganic is a term meaning to farm not only organically, but also
using no animal products such as manure, bloodmeal, or bonemeal.
Whilst working on a veganic farm I saw first hand the benefits of
this, as we used only green manure, mulching and a whole lot of hands
and knees weeding.
Check this noise; http://www.goveganic.net/

(Editors Note: Names were removed to protect privacy)