Writing & Illustrations by: Tanya Cross Design, Layout & Photography by: Jennifer Cross Editing by: Jamie Martell

ctober was a really

busy month for

us here at Artisan Food Co. We got to meet some pretty great people through interactions on social media, meeting many who passed through the Café - with some making sure to stop and chat with us and of course through our many caterings.

Some of the events we were delighted to cater include; the Cranberry Boot Scoot, The Harvest Moon Gift Market as well as a variety of private events.

We would like to take this opportunity to thank each and everyone one of you wonderful people who have believed in us, welcomed us, supported us and cheered us on through this incredible month in our journey into wholesome eating. We appreciate and humbly thank you all and know that none of this would be possible without each and every one of you great people.

With all the wonderful encouragement and support we have been given it makes it so rewarding to continue what we believe in and grow to provide you with more unique services. Some of the unique things we started in October include; creating and publishing our

first edition of ‘Good Gravy’ with our subscribers growing overwhelmingly since the last release. We’ve also started our line of preserved goods, gift baskets and have introduced gluten free products

We plan to keep up the momentum by bringing you more and more goodies in the future, as well as contests like our Soup Contest which featured Lydia’s favoured Apricot and Red Lentil soup. This soup won her some Artisan Kettle Soup to bring home, along with dinner for two at at one of our Wednesday night dinners!

Stay tuned and in touch with wholesome eating because we have much more up our sleeves - especially with Christmas fast approaching, and around here we LOVE the holiday season!

Best wishes in health & wholeness!

Chef Tanya Cross

WelcomeThe ’Movember’ Edition of Good Gravy

INDEX:

What you can find on which pages in the newsletter...

Men ............................ Page 3Look for yourself, it’s right there

Events: In & Around the Community .............. Page 4• November Events • Featured Friends & Neighbours

Tools........................... Page 5• The Right Tool for the Job• Recipe: Beer Braised Ribs• Game: Kitchen Tools

Sprouts ...................... Page 6• Sprouts ‘Super Food’• How to Grow Sprouts• ...and How to Use Them!

Techniques ................. Page 7• Techniques for Hollandaise• Stocking Stuffers

Looking for a great gift?

Artisan Food Co. has gift certificates available at the Café which can be used for any one of our services including items in the Shop, Catering or the Café

ABOVE: Friendly faces, Les and Larry sporting their brand new Artisan Café tees!...and of course enjoying a fresh cup of coffee!

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Good Gravy Movember - Page 3

MenWe might not be able to grow our own mo’s here at Artisan Food Co. for the month of Movember, but we certainly love and support this great cause to bring awareness to men’s health.

Movember is the month that falls between October and December and can clearly be distinguished on the upper lip and nostril region of men all around. Men who participate in this cause to bring awareness to, and raise funds for men’s health issues are called Mo Bros. There are Mo Sista’s too (who without growing mo’s of their own) help support their Mo Bro’s by helping bring down barriers that prevent the men in their lives from having their prostates checked, by talking openly about this serious health issue.

Movember and good nutrition go hand in hand, by eating the proper nutrient rich foods, your body is able to stay at optimum health level where it is more capable of warding of disease or fighting against it.

In honour of men’s health, this issue will feature healthy tips to keep those tools in tip top shape men. Yes we are referring to prostates, because statistics show that 1 in 7 men will be diagnosed with prostate cancer in their lifetime and 1 in 28 will succumb to this disease without proper treatment and early detection. But numbers don’t mean **** when it’s you or (ladies) a loved who one finds out their health is in crisis. Numbers aren’t going to fix things though…awareness is key and awareness will

help prevent some of those cases from ever happening, plus we don’t want to give those fact checkers who can’t see the bigger, more important picture something to come back on us for, so we will simply discuss how to keep those bits healthy.

So when you are out and about and see those…staches, dirt squirrels, handle bars, crumb catchers, facial furs and MO’S…remember-it’s for prostate and testicular health, and as a man make sure to watch for those signs that might indicate there could be a problem, and women-remind your men to do the same.

May your prostates be healthy!

The History of Movember• 2003 - Movember starts in Australia and

begins its journey around the world to help raise funds and more importantly-awareness for men’s health issues (particularly regarding prostate and testicular cancer)

• 2006 - Movember spreads its quickly growing momentum to new Zealand. Where $8.2 million are raised for that year

• 2007 - The following year – includes support and participation from North America and parts of Europe for a total of 134, 171 registered mo’s and $20.5 million funds raised that year

• 2008 - Experienced the further spread of mo’ers to include 173,435 more registered mo’s and $26.4 million raised

• 2009 – Included the huge addition of remaining parts of Europe, and South Africa topping the charts with 447,808 registered mo’s that raised $76.8 million.

• 2012 - Fast forward now, and over 1.1 million people have registered their mo’s to bring in a whopping $146.6 million that year.

• 2013 - The journey continues this month of November.

Symptoms of an unhealthy prostate:• Slow urine output• Hesitancy when urinating• Frequent or increased urge to urinate• Increased need to urinate during the night• Blood in urine

Reduce Your Risk!Age isn’t the only factor that plays a role in risk. There is also family history, lack of a healthy diet and lack of exercise. Here is what can you do to reduce your risks;

• Maintain a healthy weight (obesity can contribute to increased risk).• Eat Lycopene rich foods – such as that found in tomatoes and

watermelon.• Maintain optimal levels of vitamin D- although challenging to maintain

levels through diet and sunlight alone, taking Omega 3’s may help.• Increase Omega 3 fatty acids – associated with a decreased risk

of aggressive prostate cancer and can be found in oily fish such as salmon and mackerel (...just another reason to get out fishing!)

• Drinking Green tea daily, which is high in antioxidants.• Limit alcohol consumption and get minimum 30 min. of exercise daily.

What can you do as a woman to help your man reduce his risk?• Encourage him to watch for these symptoms and have them checked

if they do happen to arise.• Eat healthy and enjoy the benefits of good nutrition yourself.• Lead by example - if your man sees that your gearing your life in a

healthy direction, it will make it easier for him to follow.• Discuss the risks and help break the barrier of talking about this

important health issue.

GET ITCHECKED.

Good Gravy Movember - Page 4

Community Events:[when] Saturday, Nov 16, 2013 6:00pm to 10:00pm[what] Christmas Gala[where] Callander Legion Branch 445, Callander

The Consolidated Artist Group of 7s will be hosting their Annual Charitable Christmas Gala at the Royal Canadian Legion Branch 445 at 345 Lansdowne Street in Callander. Dinner served by the Legion while you are being entertained with a “Murder Mystery...Who Dunn It? “. “Bay at the Moon Productions: will be performing and the Consolidated Artist Group of 7s will be holding an “Art Auction”. Tickets are available at Kings Framing & Art Gallery 188 Voyer Rd, Corbeil, ON. Telephone: 705-752-4211. Proceeds from the event will once again support The Consolidated Artist Group of 7s for future art exhibitions & community events.

[when] Saturday, Nov 23th 7:30pm (doors open at 6:00pm)[what] 17th Annual Capitol Centre Wine Gala[where] Capitol Centre, North Bay

The 17th Annual Wine Gala with Colin James Duo. In a career spanning two decades, Colin (who was mentored by the legendary Stevie Ray Vaughan) has flourished into a multi-platinum artist many times over. The much anticipated Wine Gala will play host to your palate with wine, beer, spirits and food sampling galore. There will also be live music throughout the building in the RBC Galaxy Circle Lounge, Martini Lounge and Gallery. Many enticing silent auction items will be on display and a live auction will take place as well.

OUR FEATURED FRIENDS & NEIGHBOURS!We would like to take a moment to thank you for your support.

If you’d like to be featured in our next issue, please come by The Café and ask!

In & Aroundthe community

Wednesday Evening at The Café:

Every Wednesday, Artisan Food Co. will be serving up a traditional home cooked dinner for only $15.99 seatings from 5pm-6pm in the Café. Our weekly menus are posted online! We fill up fast so please call and make your reservation at 705-752-4562 and one of our lovely people will be pleased to assist you.

Note: You can reserve a table or order takeout to pick up and bring home!

Traditional turkey dinner

Hand made sweet potato gnocchi tossed in a creamy cajun bruschetta sauce

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705.752.3591

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Good Gravy Movember - Page 5

ToolsUsing the proper tool for the job!You’ve got to use the proper tool for the job...right men? Whether in the garage, under the hood of the car or even the kitchen...WHAT?!?...yes it’s true guys you need to use the proper tools in the kitchen too. This means using a sharp knife properly sized for the cut you are making (most kitchen accidents occur from a dull or improperly sized knife). You wouldn’t use a hammer to fasten a screw and you certainly wouldn’t use a paring knife to section up those ribs you’re going to BBQ (and yes! in Canada we BBQ all year around-unless your BBQ is covered in ice, in which case it’s time to get the blow torch out...see...there is a tool for every job).

Don’t forget guys...the kitchen is the hub of existence as a human being. Don’t be afraid to get in there, kick off the shoes, have a cold beer and invite friends in. If you’re alone, maybe crank up the tunes and have yourself a little dance session while getting food-creative or maybe you’re lucky and can find someone to have a kitchen dance party with you.

Game Time

The ‘Dali’What’s your mo?

TANYA’S KITCHENrecipes from:

Ingredients:• 3 pounds beef short r ibs, about 10 r ibs • Salt and freshly ground pepper • 3 tablespoons ol ive oi l • 10 to 12 gar l ic c loves smashed • 1 bay leaf• 1/4 cup brown sugar ( loosely packed)• 1 piece of ginger, peeled and s l iced

into 4-1/4 inch s l ices • 12 ounces good ale • 3 tablespoons r ice wine v inegar • 1 cup hois in sauce

Directions:Season the r ibs generously with salt and pepper. Heat the ol ive oi l in a large heavy pot with l id over high heat. Brown

the r ibs on al l s ides, in batches i f required. Remove the r ibs and pour off a l l but a couple of tbsp of the rendered fat . Return the pot to the stove, lower the heat to medium and saute the gar l ic and ginger for about 3 minutes. Add the r ibs back to the pot. Add the beer, brown sugar, bay leaf and the v inegar. St i r and then cover and s immer (on low temperature) for 2 1/2 hours.

Preheat the oven to 300 degrees F. Pour the hois in sauce over the r ibs, move the pot to the oven, and cook, uncovered, for 30 minutes. Remove the r ibs f rom sauce. Strain fat f rom the top of the pot so that you're left with just the good stuff .

BEER BRAISED SHORT RIBS

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QUICK TIP:As a nutritious side to these tasty ribs you could make yourself some roasted veggies (like mushrooms, asparagus, peppers, onions and zucchini) and drizzle them with some extra virgin olive oil. Or a nice tossed dark leafy green (with spinach) salad with some dried fruit (cranberry) pumpkin seeds, pecans or almonds, green onion and a tangy honey Dijon vinaigrette.

How to play:A variety of tools have been provided and numbered. Read the phrases below and indicate which tool number best fits the job.A. You want to portion out some homemade

chicken rice soup you just made for your hungry guests.

B. You want to make a pot of chili for your pals coming over for superbowl Sunday (they are bringing the beer so your chili better be good, and it wouldn’t hurt to make some cornbread).

C. It’s your wife/girlfriend’s birthday and you’ve baked her a delicious cake and now you need to ice it with this.D. You always over cook the eggs so you should really be using this.E. You want to peel some potatoes for bangers and mashed tonight to watch the game.F. You’ve gone fishing and are back with your fresh catch...maybe some pan fried pickerel, and you’ll need these two things.G. You’re eating healthy now, so no fries with that fish, but you will have some delicious sautéed vegetables done in this.H. Before you cook the veggies you will use this to cut and prepare them.I. You’re making eggs benedict for a special person so you will need these two things.

Answers: A -3, B - 1, C - 7, D - 2, E - 4, F - 5 / 10, G - 11, H - 6, I - 8 / 9

1 2 3

4

5

6

7 8

9

1011

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Sprouts are considered to be amongst the ‘super foods’ due to their tremendous contribution to long-term health and wellness. Small but mighty, sprouts are jampacked full of nutrients, and when consumed as part of a regular diet, they can contribute to the prevention of diseases and lifestyle-related ailments.

So, why does sprouting the seed make such a difference, in comparison to the seed as a whole? In simple terms, as the seed is transitioning into a sprout, nutritional changes occur that breaks down into simpler form, and nutritional activity is initiated as they are hydrated through soaking.

Sprouts are extremely inexpensive and are packed with protein, vitamins, minerals and enzymes. Eating sprouts is one of the safest and best ways to getting complete nutrition. Below are some of the sprouts we carry in The Shop at Artisan Food Co.:

Chia

SproutsThe ‘How To’ of Growing Sprouts

Grow Your Own Sprouts:Below are easy steps to begin growing sprouts at home.

1. Measure out about 2 tbsp of your sprouting seeds and sort through to remove any broken, discoloured or disfigured seeds.

2. Wash your seeds thoroughly then soak for 8-10 hours depending on the hardness of the shell.

3. Rinse and change water every couple hours while soaking.

4. Once the seeds have soaked for a sufficient amount of time, place the damp seeds in a mason jar and cover with a breathable fabric (cheesecloth works great).

5. Place the jar in a well lit window and rinse at least twice a day.

Seeds take 1-2 days to begin sprouting and are ready once the length of the root (not shoot) is the length of the seed.

How to use them:Sprouts can be added to just about any dish as an ingredient or even a garnish. At the Café, sprouts are an ingredient we use often in our dishes as they have so many beneficial nutrients. As part of a wholesome diet, sprouts can be a big player! Here are some ideas for you when cooking at home:

• Salads• Sandwiches• Stirfrys• Wraps• Yogurt • Even throw them in the

juicer!

Red CloverAlfalfa Wheat Grass

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Technique is very important such as the technique for making Hollandaise. Terry Greenhaulgh, one of our frequent visitors, loves our Hollandaise and has thus inspired (or rather requested) us to share this technique with you all.

Hollandaise is one of the many French recipes that requires the proper technique to achieve this age old classic. (unless you’re using powdered Hollandaise…then you shouldn’t even be reading this newsletter) There is nothing good about a fake, imitation, chemical ridden, over processed, unnatural in colour - wannabe sauce that comes out of an ugly container you buy off a dusty shelf at the grocery store, it is a complete atrocity to the light, velvety, buttery and delectable classic French sauce that is gently naped over a perfectly poached egg laying atop a beautiful piece of Canadian back bacon on toasted Pumpernickel crisps.

Hollandaise Sauce – is an emulsion of egg yolks and clarified butter, usually seasoned with an acid (vinegar or lemon juice) and a little white pepper or cayenne pepper. The appearance of hollandaise sauce is light yellow, smooth and creamy. The flavour is

rich and buttery with a mild tang. Hollandaise is one of the five mother sauces in the French Haute Cuisine repertoire. Derivatives of this mother sauce are Sauce Mousseline, Sauce Maltaise and Sauce Bearnaise. Hollandaise sauce is known for its important role in Eggs Benedict. Something we make here at Artisan Café.

Impress your family & friends using the step-by-step technique below to make that perfect hollandaise at home!

Techniques

TANYA’S KITCHENrecipes from:

Step by step to making a Hol landaise:

Clar i fy butter : in a smal l pot on low heat al low 1 cup of butter to melt and separate f rom the impurit ies (which wi l l r ise to the top) skim off and discard. You should have a c lear buttery- looking l iquid left . Set as ide.

Br ing about an inch of water to a boi l in a smal l pot to be used in the double boi ler method.

Separate 3 egg yolks into a metal bowl to be cooked over the double boi ler Add a pinch of salt and pepper (cayenne pepper) , splash of lemon juice and

splash of water. Whisk the ingredients together with the egg yolks

Place the bowl and mixture over the pot of water, removing frequently for a few seconds each t ime to al low steam from the pot to escape and avoid scrambling the eggs.

Whisk the mixture the ent i re t ime unt i l the mixture becomes thick and creamy in texture. Once the desired consistency is reached, remove from heat and very s lowly, one drop at a t ime whisk in the clar i f ied butter unt i l a l l of the butter is incorporated into the sauce. Keep hol landaise sauce warm (not hot) and serve immediately.

TECHNIQUE: HOLLANDAISE SAUCE

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Sometimes Technique is Very Important! Watch for some great stocking stuffers at Artisan Food Co. in The Shop!