Tar Sands

The Tar Sands are a literal stain on our country’s landscape, and yet our political leadership has staked our entire economy on its development and expansion.  The process is wasteful, complicated, and throws off all kinds of toxic byproducts into our lakes, rivers and forests destroying ecosystems and wildlife habitats.

ThinkProgress on How To Make Gasoline From Tar Sands, In Six Simple Steps

After all of this, it takes as much as four tons of sand and four barrels of fresh water to make a barrel of synthetic oil, which is good for about 42 gallons of gas, or one fill up in a ’97 Suburban. The good news is about 10 percent of that water is recycled! (On the downside, the other 90 percent is dumped into toxic tailing ponds, which currently cover about 50 square kilometers [19 square miles] along the Athabasca River, and is leaking into the ecosystem at a rate of perhaps 11 million liters a day.)

This is nasty stuff, and our children will pay for our shortsightedness.

For a brief time I ran a foodie blog at finediners.ca, but after a brief initial spurt of creativity, it kind of trailed off and I haven’t published there in a long while.  I eventually let the domain lapse, and I’ve since felt bad that there were a handful of interesting articles there that were just orphaned and destined to be lost.

I finally decided to do something about that and I’ve migrated all that old content to this blog (wordpress export/import worked great!).  I still have to cleanup some of the stubs I had posted to this blog linking to the articles on the now-dead domain, but it’s nice to know that the writing I did there hasn’t been lost.  Since all those articles are buried in the archives here now, I thought I’d link to some of my favourites here:

Makin’ Bacon Part 1: DIY Cold Smoker

Makin’ Bacon Part 2: The Cure

In The Kitchen: Bacon Jam!

What do you do with day-after Risotto?

Butchery 101 – Strip Loin

In The Kitchen: Mom’s Easter Bread

In The Kitchen: French Onion Soup

In The Kitchen: Wine Marinated/Braised Beef Short Ribs

In The Kitchen: Fish in a Bag

Most of these are early experiments in my journey towards learning to cook.  Looking back at these, I realize that I’ve gotten a lot better since then and could probably do a much better job on those dishes.