Tidbit for Friday

Although I publish mostly photos on this blog, occasionally I come across something else in the way of news so here goes.

Today I was checking around for coffee filters online. I checked Melitta, which I know to be a source for filters, and couldn’t believe my eyes when I read the description for the # 2 filters. I’ve included it below:


#2 CONE FILTER WHITE – 40 CT. – #622704

Micro fine flavor enhancing perforations release coffee’s full flavor, while filtering out impurities for a richer tasting cup of coffee.
Double crimped filter design for extra strength and durability is guaranteed not to burst.
Chlorine and Gluten free.
Kosher certified.
Package of 40 filters.
Melitta number 2 filters fit all coffee makers designed with a number 2 cone – 4 -6 Cup electric machines.


What knocked me out was ( and is) the claim that these filters are Gluten Free! Are they kidding me? Do they know what Gluten even is? 

This is just too much, for the 1 per cent who have digestive problems related to gluten I’m glad they have more choices, for the rest of us…Please food companies(and others), please look up the definition of Gluten and quite labeling food and other products that couldn’t possibly have gluten in them, like the above mentioned filters, Gluten Free!

Oh, and their filters are chlorine free, which I can kind of understand, but Kosher certified? Shouldn’t it be the coffee that is Kosher certified and not the filters? Silly me, but we’re not mixing meat and dairy here unless you add milk to the coffee, but that’s an entirely different subject!

Ok I’m sure you noticed it’s Saturday but I wrote this last night while on a rant…but I’m passionate about this subject, being a bread( yes gluten is my friend, and no I don’t want to make gluten-free bread) baker.

I do however recreate ancient breads and make a fabulous Focaccia!



Granville Public Market, Granville Island, Vancouver BC

Granville public market
Granville Public Market
Granville public market
Bread shop, Granville public market


Granville Public Market
Go on, you deserve a little temptation.
If Granville Island is the king of Vancouver destinations, then the Public Market is the jewel in the Island’s crown. A fascinating assortment of colourful stalls, showcasing unique homemade products and the very finest in gastronomic delights. All fresh from the ocean, the oven or the field. Try closing your eyes right now and imagine the rich aromas permeating from the lavish displays. Shimmering seafood, warm baked goods, plump fruit.
Okay, stop. That’s enough torture. Come and browse
for yourself and see just why words don’t begin to describe it.

Photos by Michael Poe copyright 2015

Chefs Predict the Biggest Food Trends of 2015

I just had to post this from yahoo on January 5 th.

I have been waiting for this since ” gluten free” when the mainstream.
Yeh wheat ( with gluten ) is back….for some of us it never left!
There is a link to the entire article below. Also a link to the Grain Divide, which seems to be a wordpress site…fancy that.

There will be a wheat revolution.
Sure, there are still a lot of gluten-free recipe fans, but chefs like Marc Vetri are betting on a wheat revolution in 2015. Earlier this year, the Philadelphia native started milling his own flour in a grain mill above his eponymous restaurant. The reason? “We do it because it simply yields a better product,” Vetri said. “The resulting freshness, texture and, most importantly, flavor are like nothing I’ve ever experienced.” What’s more, restaurants are already partnering with producers to grow and mill grains like wheat, barley, buckwheat, and rye. And some chefs—like Vetri and Alex Stupak (who grinds his own masa at his New York taqueria, Empellón Al Pastor)—are milling in house. Michael Tusk, the chef-owner of San Francisco’s two-Michelin-starred Quince, predicts grain will be the next food stuff (consider chocolate, coffee, wine) to go “single origin” (from just one farm or geographical location). “I expect to see more awareness and discussion of monocultivar grains in the coming year,” says Tusk, who worked with chefs and food experts like Michael Pollan, Dan Barber, and Sean Brock on the documentary, The Grain Divide.
the Grain divide

Original article: