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The Real Cost of food. 48 Hours as a Long-Haul Yogurt Trucker

I have a penchant for discovering myself in new situations and environments and learning all that I can about things which are unknown to me.  I love exploring the unknown – it represents growth, learning, passion and so much more to me.  My ultimate favorite thing to explore is people – learning from and about them.  People are intrinsically cool and have taught me so much about myself and the world around me – and have taught me how much more I have yet to learn.

A number of years ago I found myself in Nova Scotia, visiting family (2002).  My mother is from Cape Breton and this was a fairly regular visit – something I still adore when I have the opportunity.  It was a wonderful trip but I decided I had to come home a little earlier than planned – I started asking around if anyone was coming up to Toronto.  Within 24 hours I was told that a local trucker was taking the drive to Toronto on a long haul and he would take me.  His name was Whitey.

I remember being in a pickup with my uncle and father as we roared out to the highway – Whitey would pull over on the TransCanada to let me hop in (he had left from Sydney).  Within moments of seeing the truck lumber to the side of the road I was in the truck of this strange man who loved to garden and confessed early on that his wife would not allow him to drive around town when he was off.  Whitey was a veteran of the road – had been driving for more than 30 years.  We were in a truck filled with yogurt and we were heading to TO.

The trip was a long one.  Whitey was small, respectful and liked to talk.  He was friendly, charming and an old road veteran.  He was also a creature of habit – he stopped in the same restaurants, the same truck stops and the same gas stations each time he made the trip – which was two or three times (both ways) every two weeks.  More than 2,000 kilometers each way would have him drop off a trailer of active bacteria product and he would return.

Whitey stopped in a small place in Northern Quebec.  He refused to try to speak French, the waitress refused to try to speak English.  I got the idea that both could speak a bit of each but were too stubborn to try.  They were not playing – the stress was palpable.  He explained that he was the customer and he should be respected.  He had a club sandwich – apparently what he ate every time even after examining the menu for 10 minutes.  He asked to “Weave the wettuce on the wide” which reveals his visible speech impediment.  I can relate after years of speech therapy and most certainly am not mocking him.  The waitress could not understand and he would become more frustrated and they would battle until he got what he wanted – or whatever they served.

There are strict rules and governors involved – meaning that your truck cannot pass certain speeds.  Every kilometer is logged and your driving time is extremely limited.  A professional driver takes 2 night of sleeping on the road to get to Toronto when most tourists do the drive in one overnight.  It seemed like a harsher treatment for a pro – however it is a fact of life for the modern road warrior.  Whitey would take 5-6 days to get to Toronto and back when most of us could do the same in 4.  He explained that this was tough on him and his family – compared to a tourist he was spending 50-75 days a year on the road that he could spend with his family and friends otherwise.  He was forced to sleep on the road, sometimes in less than desirable places – but he loved it.

Whitey went to bed on night one – he had a place in the truck to sleep.  He ushered me in to the truckers lounge (a room that felt like a frat-house – old couches stained with coffee and panelled with wood siding).  There was a TV with rabbit ears and I watched the Toronto Maple Leafs beat the Ottawa Senators in triple-overtime in the playoffs.  I was thankful for that – a short game would have meant a long night.

Part way through our second day together he got excited.  We pulled alongside another truck and he honked, waved and smiled.  He was on the radio right away.  He explained that the other truck was a friend.  I was surprised at first realizing that the other driver was not much older than me at the time (in my mid-late twenties).  Whitey explained that he had driven for years to Toronto with his friends Father and the legacy now continued.  He was excited to have a partner and they bantered back and forth on the radio for hours before trouble struck.

We were following the truck and everything seemed normal until, in a moment, it blew a tire.  It didn’t look like a big deal to me – I thought it had splashed through a puddle as rubber sprayed the road.  The truck instantly signaled and started to slpow, eventually lumbering off the road.  Whitey’s demeanor instantly changed.  I found it difficult to understand what was happening as he signaled to the left – he headed for the passing lane and wished his friend luck.  No stopping.  No offer of help.  No asking if he was ok.

Whitey explained this was just part of the deal.  There was nothing we could do and stopping would mean that he wouldn’t make it as far as he needed that night due to regulations of maximum amount of hours you were allowed to be on the road (driving or not).  He could have stopped and had company for the next 4 days or keep going solo and get home 3 days from now.  His friend had just lost a day with his family, Whitey did not want to do the same.  I felt like a goose had just fallen from the flock.  Whitey choose 3 days of solitude for 1 day of family.  He explained that this was not uncommon and that being left behind was even tougher.

All this for yogurt?

I asked Whitey about his toughest day on the job.  His answer came quick and, paraphrased: “I drove for 3 days to Toronto.  I left Sydney with an empty trailer to drive 20 minutes and have it filled with watermelons.  3 mornings later I arrived at a warehouse in Toronto and emptied my load.  I drove another 15 minutes to pick up a load of something to get back to Nova Scotia – I was to bring it back to the warehouse I started from.  As they were loading I found out that my return trip was a load of watermelons.  If I had stayed home and had 6 days with my family, someone could have got the exact same thing done in 20 minutes in Toronto.”

For a moment, let’s put aside the environmental impact of all of this, the impact on pricing, waste and mass production and just be thankful to people who are willing to put their families on hold to make a living bringing us food – at the sacrifice of their families.

Thank you Whitey and thank you to all of those who help sustain us.

Thair be Pirates!

A wonderful Chrsitmas gift has been waiting patiently for me to pillage it’s treasures!

Bierre Du Boucaneer
Bierre Du Boucaneer

Terry gave me a wonderful collection of beer for a Kris Kringle at work this winter.  I have had a surplus of beer and been waiting for a special occasion to indulge – turns out that I was simply waiting for the right Tuesday!

Bierre du Boucanier was one of 3 beers in a pirate set from Belgium.  At 9% alcohol this buccaneer can sneak up on you and turn your legs to sea legs in no time flat.  The packaging is most exciting and the product is equally unique.  It is marketed as a Dark Ale – I had expected something approaching a stout or porter and found that it was much closer to it’s description.  It was dark and mysterious (think of Johnny Depp) and smelled slightly alkaline, soft and fruity (think of Johnny Depp :) )

The beer was thick, syroupy, and easy to drink.  A hint of bitter was followed by a smoky aftertone and was very easy to drink.  This is indeed dark and and ale but not nearly as bitter as I expected and a good entry into the ale market for a lot of people (unlike St Peters Golden Ale which can be an intimidating and bitter entry to the world of ale).  People who love traditional dark or bitter beer may find this “too soft.”  It’s well worth the try – just bring a glass and your parrots!

Humble Pie…

Our friend Nat is visiting tonight – lasagnia is in the stove.  I have been sharing a story about her and Dana with many others lately and thought it may bring a smile to some of you here.

103 weeks ago (almost 2 years to the date), Dana and I found ourselves in London, England.  Nat joined us from Toronto and we reunited with other friends and family.  It was a fantastic trip and a wonderful experience.

Nat spoiled us – I am so grateful to this day.  She got us in to the Savoy Hotel – it is currently closed and under significant renovations.  She got us in an adjoining room.  The Savoy is the grandest of the grand ‘ol ladies of London – and the only place in the UK where one can drive on the right (and “correct” :) ) side of the road!

We planned dinner for a group of people at the Savoy Grill.  I love my beef – and they have been carving it at the table for thousands of years in the exact same setting (ok, not quite that long – but knights and Queens have eaten here).  I was most excited to be heading for a wonderful meal with friends – new and old.

I knew the plan for the night – start at the piano bar, migrate to reservations at the palais du cow and be fed like a nobleman.  I had made it and this was proof.  Here I was in London, England and I was an adult.  I was a king of my own palace.  I was large and in charge.  I felt like Tony Danza – and I was the boss!

We locked the door between our adjoining rooms and Dana jumped in the shower.  I plugged the iron in and got ready to prep the evenings outfit.  I was ready for the night ahead.

I felt particularly manly as I used a shaving brush to lather up the dish of soap and then my face.  I shaved with a new blade and was ready to take on the world.  This was goign to be one of the best meals of my life – if not in taste, certainly in status.  I was amped.  I walked into the living room, BBC playing.  I laid my shirt on the ironing board and decided to do something that seemed to make perfect sense – a quick touch of the iron would let me know if it was ready to go.

WTF was I thinking?!?!?!?!!!!

It seemed to make sense at the time – I thought I was going to find out the iron was not ready.  Unfortunately it was ready.  A sizzle preceeded a burning smell and I started to jump.  3 blisters raised across 3 digits.  I ran to the bathroom.  [It's ok to laugh - I turned out ok and the purpose of this post is to laugh at me and the stupid things we all do that seem like a good idea at the time].

The Prime Rib was fantastic – it was carved twice at the table.  My served carved thick slices of glory that filled my plate – Dana then transformed these wonderful hunks into bite-sized bits of pelasure.  I went from being the man to being the child and needing my sweety to cut my meal up for me.  I was the glorious manchild!

Moral of the story?  Food is only as good as the company and a meal never makes the man.  Food bonds friends and brands us all with wonderful memories, thoughts and shared experiences.  I wouldn’t change the experience for the world – although my fingers still hurt when I think of the Savoy!

Street Food!

This summer Toronto’s ‘A La Carte’ street food program finally takes off. 8 successful applicants will offer healthy fast food that reflects the cultural diversity of Toronto, giving us a little more choice than the usual ‘Street Meat’.  The carts will be located across a fairly large geographic area, so  you’ll have to do a bit of traveling if you want to check them out. You can see the listing of carts and locations at the City of Toronto site HERE.

It’s a start….I hope that the city continues to expand the program, in years to come – this is the best city in the world for cultural diversity, we can experience authentic food from all over the world whenever we want. A lot of visitors to Toronto default to the usual chain restaurants, and food carts are a great way for people a little shy about trying something new to explore without too much commitment.

Inspired by our city’s new foray into diverse street food, I’ve brought together some inspiring and creative approaches to street food that i’ve come across recently:

Kogi Korean BBQ-to-go! (credit to Sue for telling me about this one!)

A Korean Mexican food truck that has caused insane queues when it shows up in various locations around LA. The only way you can know where it’s going to be next is to follow them on twitter, (where they have way over 10,000 followers), or read their blog. Zagat called it “the hottest culinary phenomenon of the moment”. I’m really curious about Korean/Mexican fusion, but wont be going to LA anytime soon so anyone who’s given it a try your comments are appreciated. Go check out their Flickr feed HERE for some great shots

The Green Truck - Also in L.A. this mobile food truck is solar powered and runs on vegetable oil. Traveling far and wide (to offices such as HBO,  MTV, the Discovery Channel…etc.), they serve healthy organic gourmet food that is sourced locally whenever possible.

Skillet “a mobile joint” – a small fleet of Airstream trailers kitted out with commercial kitchens cooking gourmet food. Sounds fantastic…and they sell ‘bacon jam’ – visit their site for more details and if you’re in Seattle, bring us back some bacon jam and you’ll be our best friend forever.

Fresher than Fresh – I know! i’m cheating, this is a snow cone truck, not exactly a meal…but it’s so neat and owned by a designer who also works at Hammerpress – so she has two of my dream jobs…haha.

Hey Cupcake! – I opened a door with the snow cones, but a cupcake stand (in another tweaked out Airstream) in Austin Texas? There’s really no limit to food on wheels.

Street Food Mobile – an italian architect has created a mobile street food unit out of an Ape Piaggio, complete with a soundtrack and a chef making traditional italian food and serving it in really wonderful unique packaging. I think it’s a prototype, but it’s really fun. I’ve seen a little Ape Piaggio around my neighbourhood that Cumbrae’s is using as a delivery truck, it always gets a lot of attention.

Looking forward to spring and getting out to some of Toronto’s new A la Carts, we’ll keep you posted when we visit them.

Swampland in Scotland?

It is official – I finally own property!  It’s been a long time dream and now it is fulfilled. I am celebrating with a wonderful glass of single malt:

Laphroaig Quarter Cask Single Malt Scotch
Laphroaig Quarter Cask Single Malt Scotch

The irony is that I have not seen the property I have acquired though I certainly hope to visit it one day.  It’s a beautiful, if somewhat small, piece of land in Islay, Scotland.  I don’t have plans to build any time soon.  My square of land is 12 inches square and I’m not sure the neighbors would appreciated a condo.

Laphroaig is a very traditional, very peaty bottle of Scotch.  It is not for everyone – their website takes pride in admitting that for many people will only taste their product once and reminds this is intended to be enjoyed and not endured.  This was the first Scotch I ever tried and I still inform people that it tastes like a mixture between drinking a swamp and an old piece of wood.  To many Scotch drinkers this means heaven – to others it is an instant past.  If you are new to Scotch you may want to wait to build up to the incredibly strong flavors offered here.  It is a lovely drink and, like all Scotches, many of the uninitiated simply put way too much in their glass or their mouth to enjoy and become overwhelmed quickly.  This is a delightful sipping drink that will fill your mouth with flavor; patience is the key to a wonderful experience.

The bottle shown in this post is the Quarter Cask version – 48% alcohol by volume and created using techniques that have not changed for more than 200 years.  The reference to a “quarter cask” is very relevant – the oak barrels in this edition are smaller than most high-production scotch which means that more of the Scotch comes in contact with the wood (they claim it’s up to 60% more than some standard techniques today) which has a tremendous effect on the final taste.  The flavor in this bottle is not for the faint of heart.  This is not the Scotch for everyone – lovers will adore it and others will run screaming.  I love to concentrate on the smell and taste of the oak as I consume a sip and let it consume my mouth.  This is a beverage that drinks me as oposed to the other way around!

Laphroaig provides it’s purchasers with the right to register their name and claim a one-square foot plot of land for the duration of their lives.  Owners can (and do) visit their plots – some have been married on them, others have planted small ceremonial gardens and the like.  Visitor’s are paid “rent” – the distillery will provide you a small dram of Scotch when you visit and you are welcome to take it on your quest to find your piece of land.

Deed of the land
Deed of the land

In addition to the small piece of land I now have access to an on-line community of Scotch drinkers from more than 150 countries and a great story to tell.  Laphroaig started this tradition after buying land to preserve their unique water supply which is a critical ingredient to their liquid gold.  The tradition predates the internet and social networking and is a neat benefit of a Scotch which bears the official endorsement/ seal of the Prince of Wales.

Before your next trip to Islay, let me know if you’re looking for a place to stay or for a taste of something local!

Angels of Harlem…I mean wine

Wine angels have been appearing around the world for the last several years.  Singapore, London, Las Vegas.  They are remarkably cool if you haven’t seen them before – and still fascinating to watch if you have:

Though many clones have arrived around the world, I believe this to be the original in Stansted Airport (London, England).  Many of the “clones” are much smaller and lack the show that the angels in this airport perform – and thus the magic is somewhat lessened.  I can’t imagine the thought of dropping one of the bottles – or doing this for a living!  What a fantastic job!

3 stories of wine intersect with an acrobat  and (in this case) a programmable LED tower which can be manually programmed to display patterns, letters or can respond to sounds and music in the room.  Wine is apparently the drink of the gods.

Kisses sweeter than wine

Pete Seeger sung the words of today’s title and I remember singing the song long before I actually kissed a girl – or drank wine for that matter.

A few years ago I was shopping for cheese when my cheese boyfriend (more on that in a later post – lets just say that we all have our vices) informed me that he had a wonderful balsamic vinegar.  According to my cheesy BFF, it was 25 years old and it was wonderful – so sweet that you could actually drink it.  I laughed and he insisted that this was no joke and poured me a small cup. He insisted (and still does) that the test of a good balsamic is its drink-ability.

De Nigris 25 year old aceto balsamico di moderna
De Nigris 25 year old aceto balsamico di moderna

Traditional Balsamic vinegar, such as the one above was not exported from Italy until the 1980s!  Wine grapes are boiled to remove about one third of their volume before being aged in wooden barrels which age year after year.  The wine loses about 10% of its volume every year as evaporation attacks the sweet elixir.

It is estimated that it takes 70 pounds of grapes (yes that is seven-zero!) to make 1 cup of true balsamic vinegar.  The heavens drink a larger portion than we can ever imagine and leave us with their leftovers – fortunately they left the best for last.

De Nigris 25 year vinegar is a 100-year old family recipe that has been passed down from father to son.  It is fantastic on cheese (Beemsters is my favorite), strawberries, salad, vanilla ice cream or, indeed, as a small sipper all by itself.  It can be difficult to find for months on end before suddenly becoming available in abundance.  Dollar-for-dollar it is the best vinegar I have ever tried.

The price tag scared me at first – a small taste is all that is needed here.  We often use an eye dropper to put a few drops on a piece of shaved frommage before popping back a cheesy shooter.

This is a heavenly flavor and one that I encourage you to jump in and try.

Bacon Cupcakes… mmm Bacon…

I was walking with our brunch league when I ran in to the following sign:

Bacon Cupcake
Bacon Cupcake

We stumbled on the promised land – Yummy Stuff on Queen West.  We entered with a morbid curiosity – I was actually a little embarrassed to ask in case this was some sort of sick joke.  Yummy Stuff is an adorable little bakery filled with all sorts of yummy stuff:

Yummy on the inside
Yummy on the inside

After working up the courage to ask, my heart flickered with a little hint of glee that there was truth in advertising!  Behold the golden gift from the gods of baking (or baconing):

Bacon Cupcake - too good to be true...but isn't!
Bacon Cupcake - too good to be true...but isn't!

Chocolate Chunks, Oatmeal, Maple bacon frosting and Bacon topping.  It may sound completely overwhelming and I bought it for the absurdity of it.  I was honestly surprised to find out that the whole thing worked – it was rich, creamy and satisfying.  I wouldn’t eat it every day – then again Ièm not that much of a sweet tooth.  It was well worth the effort and a great indulgence.  Yummy Stuff has lots of other fantastic tasties – just donèt enter hungry!