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Soho Square, June 2006
What it looked like on a sunny lunchtime in early June. (And what it looks like the rest of the time.)
Nineteenth try lucky — finally it posted! Why?? Why?? I don’t understand. As you see I tried everything. I guess Blogger just gets cranky with image files every so often and calls a halt.
My previous unedited posting read as follows: I have had to admit defeat: photo posting on Blogger no longer works for me, so I’m having to go through Flickr (which worked after several tries). On Blogger, I’ve tried everything I can think of – tweaking internet options, clearing cookies and temporary internet files, rebooting, uploading from files and urls, adding the url in the Edit Html box. Nothing works. Searched the help files and googled the problem. We must put it down to bad blogger photo karma. Any other suggestions for cures would be more than welcome.
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Skate update, and more on poetry reviewing
Since my first triumphant experience with skate wings in black butter, back in April, I tried cooking it again and was appalled by a penetrating ammonia odour coming from the fish. What was going on? Had I added too much vinegar, causing some toxic reaction? Delia mentioned nothing about this possibility in the book I was using for my recipe.
So I did a little further research and here’s what I found. Apparently skate, like shark, can become contaminated by the urea both species carry in their skin. Not all pieces of skate will have this: the ammonia odour comes from poor handling when it’s first caught and processed, and you should be able to smell it in the raw fish. Ideally you should sniff the fish before you buy it – impossible to do through a grocery store’s shrink-wrapped packaging of course. Better to make your purchase through a fishmonger if you can find one; and of course they’ll be least likely to sell you improperly prepared fish, so safer all round. (I guess this would be more of our self-inflicted damage from allowing mass-procurement supermarkets to take over food handling from knowledgeable specialists.) However, if you do find yourself with an ammonia-scented morsel, you can rescue the day by soaking it in lemon-infused water for 30 minutes to remove the smell (and taste). I guess that’s one more reason skate is a sadly neglected fish… but try it anyway.
After discussion about the tone of poetry reviewing in Canada, I came across some interesting reading from the archives of Chicago’s venerable Poetry Magazine where they once had a major fisticuffs over poetry reviewing. Plus ca change..
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What passes for food in airports
I had some time on Monday evening – a couple of hours right around supper time to be exact – to meditate on the lack of edible food in our public places, in this case the Calgary Airport.
Having disembarked for my stopover – a tiny packet of pretzel-like substance my only sustenance during the four hour flight from Ottawa – I was looking for something freshly cooked or remotely resembling fresh edible food. But what a wasteland it is for the connecting traveller, with most so called food outlets already scraping up their leavings to shut down for the day at 7pm, or already closed. Unless your tastes run to donuts or foul smelling sandwiches, or greasy steamtabled chinese style food, or nasty looking pasta, you will roam the hallways hungry and without so much as a single decent retail outlet to distract you. There was no longer even a Dairy Queen to brighten the horizon.
The one sit-down restaurant – Montana’s last time I was there, but now replaced by Kelsey’s (no real change there since the same American company owns Harvey’s, Swiss Chalet, Second Cup, Milestones, Montana’s, Kelsey’s and Toast Cafe) – served me food and drink so utterly vile on my last visit that I was moved to write a letter of complaint. The response from the company was to offer me a coupon to dine with them again. As if.
Speaking of ownership, I read in the Guardian an article about corporate ownership changes to ethical companies including Green & Black’s (Cadbury), Rachel’s (Dean Foods), Ben & Jerry’s (Unilever) and the subsequent decline in their ethical rankings. Even the Body Shop is no more the lone voice in the cosmetic wilderness, since it’s been sold to L’Oreal! It’s so hard to keep up. Another good reason to try to give your custom to the dwindling number of locally owned operations wherever possible.
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In her latest collection, Rhona McAdam navigates the dark places of human movement through the earth and the exquisite intricacies lingering in backyard gardens and farmlands populated by insects and pollinators, all the while returning to the body, to the tune of staccato beats and the newly discovered symmetries within the human heart.
“…A beautiful, filling collection, Larder is a set of poems to read at the change of the seasons, to appreciate alongside a good meal, and to remind yourself of the beauty in everything, even the things you may not appreciate before opening McAdam’s collection….”
Rhona McAdam is a writer, poet, editor, and Registered Holistic Nutritionist with a Master’s in Food Culture from Italy and a deep-rooted passion for ecology and urban agriculture. Her work spans corporate and technical writing to poetry and creative nonfiction, often exploring the vital links between what we eat and how we live. Based in Victoria, BC, and available via Zoom, Rhona is always open to new writing commissions, readings, or workshops on nutrition and the culinary arts.
