Okay, so now the house smells of damp, the stove top is covered with evil red liquid, and the pan is coated with something that looks like it came from the insides of a duck. This is why canned red kidney beans are a good idea, and why almost no-one cooks their own.
Tag: beans
the end of poverty in your coffee cup?
I’m not sure what to make of EWB‘s current campaign, which features a future newspaper headline G8 Leaders Declare End of Extreme Poverty. It links to playyourpart.ca, which seems to say that we can end world poverty just by buying fair-trade goods?
I know there’s a lot wrong with the coffee industry (Free Trade Coffee: You Grind The Beans, We Grind The Peasants! Enjoy the smooth trickle-down flavour, etc) but it’s a simplistic argument. What can the extremely poor sell to us?
I don’t know what to think.
drinking with the wind
I didn’t go to the AWEA banquet last night, but did sneak into the GE Wind event (to which I was semi-invited) at the Andy Warhol Museum, and then on to the Clipper event (to which I definitely wasn’t) at the insanely ornate Heinz Hall. I guess you could say that place amounted to a hill of beans.
Caught up with Norman & David Surplus of B9, whom I last saw more than a decade ago. As there was free drink, I am slightly fragile this morning.
And so to pack …
a wee corner of Scotland at Ellesmere & McCowan
Serendipity: took a wrong turn coming out of the
federal building, and found ourselves in Scottish culinary heaven (which is not an oxymoron, I assure you). At the corner of Ellesmere & McCowan is The But ‘n’ Ben Butchers; they sell all sort of quality Scottish foods. So far, we’ve sampled and can approve their butcher’s pies, plain bread and empire biscuits. They’ve also got a supply of UK Heinz Beans, which knock the gummy North American beans into a cocked hat.
Next door but one is St Andrews Fish & Chips. They’re amazing. I think the chips (hand cut, of course) are deep fried in some unhealthy, but tasty, animal byproduct. And they have Irn Bru, too …
Nasty Natto from The Sneeze
Steve’s experience with natto — the fermented soy beans of doom — pretty much matches mine, though I suspect he liked it a bit more than I did.