LCBO Food & Drink Spring 2022

INSIDE SCOOP

Savings plan ASK AN EXPERT

FAUX BETTER Quirky jerky

Beyond reducing food waste, there are additional ways to soften our carbon footprint in the kitchen. To learn more, we talked to Michelle Genttner, co-owner of Unboxed Market, a zero-waste gro- cery store in Toronto. Let’s start with the big stuff. When buying newkitchen appliances, what should you look for? Check the energy rating. The mandatory EnerGuide label shows the efficiencies of a machine compared to other models in the same category. This info can help keep your hydro/gas bills down and lower your house- hold’s carbon footprint. What are some tips to conserve water in the kitchen? Don’t run water when you don’t need it. Keep a pitcher of cold water in the fridge instead of running water to get it cold. When you’re wash- ing vegetables, put them in a basin of water and wash them all in the same vessel. Then use that water to water your plants. Say a recipe calls for one head of roasted garlic. How can you avoid turning on the oven for this small task? This is where a toaster oven comes in handy— it’s smaller and heats up more quickly. You could also batch off a lot of garlic at the same time—it freezes really well. Or roast it while you’re roasting other things. I’ve even heard you can roast garlic in an air fryer! Meal-planning in and of itself will help con- serve both food and energy. If you’re planning two different rice dishes in the week, cook all the rice in one go. In general, make big batches, then portion and freeze—that way you’re using your energy as efficiently as possible. Any other tips on reducing your carbon footprint in the kitchen? Be aware. Think about what you’re doing and why you’re doing it. Is there a way to make the task larger and, consequently, your use smaller? How can you plan yourmeals to conserve energy?

Boldly flavoured and intensely savoury, jerky is the perfect snack

to take on a spring hike or liven up a packed lunch. If you don’t eat meat, there are a number of plant- based options available. For soy-based imitation jerky, we like both the smoky Electric Jerky Texas BBQ Plant Based Jerky (70 g, $7.99, electricjerky.ca) and the sweet Noble Jerky Teriyaki Vegan Jerky (70 g, $6.99, well.ca). For something different, try the mushroom-based Savory Wild Sesame, Ginger & Korean Chili Portabella Jerky (57 g, $8.99, well.ca), delightfully chewy morsels of pure umami.

Botanicals are not just for gin anymore. Other beverages are now getting in on the action, employing plant-derived fla- vours to lift their spirits. Smirnoff and Ketel One each have a trio of botanical vodkas, and XOXO makes a line of bo- tanical wines and spritzers. The bottle Plant-based TRENDSPOTTING

we’re most excited about is from Forty Creek Distillery in Grimsby. The Forager Botanical Whisky (LCBO 13915, $31.95) subtly infuses premium Canadian whisky with juniper berries, spruce tips and Labrador tea for a memorable sipping experience.

PORTRAIT BY LEANN WESTON PHOTOGRAPHY

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SPRING 2022 FOOD & DRINK