Emma Suschkov and Emily Power
The Silhouette

Right in time for Valentine's Day, a couple of McMaster's students by day and cupcake connoisseurs by night (or just all the time) have scoured Hamilton's cupcake scene. Here they delivering some honest reviews before you spend your precious money on someone (hopefully) more precious.

1.Weil’s of Westdale, 981 King St. W.

Images of cupcakes can never be too big.

Price: $2.70
Type: Red velvet
What we chose: Red velvet cake with vanilla icing.
What we thought: Had a lot of icing, which can be lovely but it tasted kind of generic. The cake was indeed moist but not very flavourful.
Rating: 3.5/5

2.Cupcakes of Westdale Village, 1050 King St. W. 

Price: $2.50 ($2.00 on Tuesdays)
Type: Lemon drop
What we chose: Vanilla cake with lemon icing and lemon curd filling.
What we thought: The cake was very moist. The lemon curd was very sour, and the icing very sweet and excessively loaded on. All in all, the flavours were a little overwhelming.
Rating: 3/5

3.Bitten on Locke, 219 Locke St. S.


Price: $3.15
Type: Mint chocolate
What we chose: Mint icing on chocolate cake with a bit of mint Aero bar on top and chocolate drizzle.
What we thought: Just the right amount of icing (perfect cake-to-icing ratio, a delicate matter). Moist and delicious cake. And the metaphorical cherry on top was the adorable presentation!
Rating: 5/5

If you’re longing for the flavours of the summer months but are too fearful of the cold to venture towards the barbeque, this hybrid recipe combines the best of warm weather tastes and cold weather coping strategies. Let this taco soup warm the cockles of your heart and reminisce on the ghosts of summers past.

Ingredients:

-       Roughly 3 tbsp olive oil
-       1/3 of a yellow onion
-       1 red or yellow bell pepper
-       2 chipotle peppers in adobo sauce (you can find these in your canned food aisle; they look super gross, but are delicious)
-       A pinch of cumin
-       Salt and pepper to taste
-       1 ½ cups vegetable stock
-       1 can black beans (or bean medley, up to you), rinsed
-       ½ avocado
-       Corn chips or corn tortilla

Directions:

-       In a medium-sized pot, heat the olive oil over medium heat

-        Finely chop the onion and bell pepper, and sauté in the oil; season with cumin, salt and pepper

-        Once the onions have softened add in the chopped chipotle peppers

-        Now add in the stock and rinsed beans and continue to cook until warmed through

-        Top with avocado and corn chips (or panfry your own corn tortillas cut in small strips). Serves 2.

Ana Qarri
The Silhouette

Friday, Jan. 24 marked the grand opening of Hamilton’s first community-owned grocery store.

The Mustard Seed, located on 460 York Boulevard, offers an alternative to student favourites like Fortinos and Metro. Along with typical grocery products, the co-op will focus on selling local and organic food.  A user-owned grocery store, The Mustard Seed allows its shoppers to have control over how their grocery store is managed and maintained. To become shareholders, shoppers purchase memberships which are sold per household, but are not mandatory to shop at the co-op. Having a membership gives the household voting rights on decisions like where the co-op’s produce is purchased, and the impact that the co-op wants to have on the larger issues.

Co-operative grocery stores were commonplace in the late 1800s until World War II. The emergence of capitalism led to fewer co-ops being established and a larger focus on privatized for-profit companies. The influence of the co-op on bigger private firms can still be identified in branding and marketing techniques often attempting to capitalize on the image of the community member you’re well acquainted with, or the local farmer you can trust. Over the last few decades, there’s been a resurgence of co-ops as community members have begun to recognize the need for healthier food and the importance of supporting locally-owned businesses.

The idea of establishing a co-operative grocery store in Hamilton came to business-owners Emma and Graham Cubitt when they visited one in Vermont, and were convinced that a co-operative could be an equally successful undertaking in Hamilton.

Emma and Graham had been sitting on the idea of opening a co-op in Hamilton since 2010, and eventually gathered a group of approximately 40 supporters and volunteers to help them in making it a reality. As of Friday, the community-owned store had over 1,250 registered members with the number still increasing.

The Mustard Seed is not only owned by the community, but it was also built by a group of more than 200 volunteers. They painted walls, installed shelves, cleaned floors, and together built Hamilton’s first community-owned and community-made grocery store.

It has a modest size for a store that plans to serve thousands of costumers, but the warm colours and the rural chic interior design give it an open and welcoming vibe.

I visited the store on its second day of operations. Even though the weather was dismal and I myself considered not leaving my house, The Mustard Seed was buzzing with costumers, staff members and volunteers.

I was even greeted at the automatic door (which had broken earlier that morning) by a friendly face who had taken on the role of makeshift door-slider. Graham invited me to talk about the collective idea and vision behind The Mustard Seed.

He describes the co-op as a “democratic business model.”

“In other companies, some people purchase more shares so they have more votes,” he explained. “Whereas at co-ops like The Mustard Seed, everyone is given equal shareholder participation and status. Here, we make decisions as a business together,” Graham added.

“Every year, we’ll have a general meeting, and make a vision of how our co-op operates, how we want to impact our community.”

It’s the direct consumer engagement with the store that makes it an appealing business model in a society where companies are always trying to find ways to “connect” with their buyers. The Mustard Seed is committed to its customers and its customers are committed to its vision.

The store isn’t only making locally and environmentally-conscious decisions about food. The majority of the resources used to build and maintain the space are equally supportive of Hamilton’s businesses and initiatives. Everything from the staff uniforms to the music played at the store comes from local places and local people.

The Mustard Seed is the perfect place for students to become more engaged with the Hamilton community. It provides opportunities to volunteer for a community organization, as well as be part of decision-making processes about the well-being and direction of many local initiatives. The co-op promises to be a great contact point between students and the greater community. Graham stated that he’s already seen some student involvement in the building and opening of the co-op, and he would love to see more in the future.

“We’d love for students to be involved, we know they’re only here for a period of time, but volunteering or shopping at the co-op can be a great way to get integrated to the community locally. We also hope our products will be affordable options for students.”

The Mustard Seed has planted itself in downtown Hamilton at a crucial and almost strategic time in the city’s rebirth. Although Hamilton’s steel-producing years are behind it, the city is slowly transforming into a hub for artists and innovators where support for local organizations is becoming the norm. In a city that’s redefining itself by encouraging local groups to create local solutions for local people, a grocery store co-op seems like a natural next step, combining collective control over healthy and local food options with Hamilton’s community-driven business models.

RAMEN

With Pho being the ruling noodle of 2013, it seems that foodies of the world are gradually moving across South-East Asia finding their new food favourites. Pushing the Korean classic aside, it’s predicted that ramen noodles, a Japanese dish consisting of thin white noodles accompanied with a clear meat or fish-based broth will be at the forefront of 2014 trends.

Check Out:

Sushi Star (3.5 stars YELP)
127 King Street E

 

COMFORT FOODS

Expect to see more stylized grilled cheese sandwiches and haute hamburgers, as traditional comfort foods get a gourmet makeover. Old-time comfort foods are shacking up with modern ingredients like avocado, shrimp and candied bacon.

Check Out:

Macaroni & Cheese ($13) @
Bread Bar (4.5 stars YELP)
258 Locke Street S

Grilled Cheese from Heaven ($11) @
Bean Bar (4.5 stars YELP)
1012 King Street W

 

HOT BREWS

If “late-night coffee runs” has more than one meaning to you, then you’ll be pleased to hear that tea is taking over as the hot beverage of choice in 2014. Specialty tea stores have been popping up in shopping malls and collaborating with restaurants for the last year, and the trend is here to stay.

Check out:

Ginger Peach or Lemongrass Rosehip @
Ceylon Tea Bush
218 Locke Street S

 

SOUR BREWS

It may not sound appetizing - or even safe to eat - but “sour” beers are a growing trend and are predicted to be appearing in your local liquor stores. Like sourdough bread, sour beers get their name from a fermentation process that allows the active yeast to permeate the brew. Another strong flavour to look for in your hops: alcoholic ginger beer.

Check Out:

Panil Barrique Sour ($14.70 for 750mL)

Crabbies Alcoholic Ginger Beer ($3.65 for 330 mL)

 

ICE CREAM

While cupcakes, macaroons and donuts have all had their chance in the spotlight, the tried and true favourite is undergoing a palette makeover. Gourmet ice creams will be more commonplace, along with pop-up ice cream stores (à la Magnum in Toronto this summer) and decadent ice cream sandwiches.

Check out:

Rudy’s Paletas @
The Burnt Tongue
10 Cannon Street E

 

UMAMI

The newest of the five basic tastes, umami is predicted to be found in more diverse foods. The Japanese term translating to “pleasant savoury taste” is usually found in tomatoes, cabbage, shellfish and MSG salts. Look for it in salt blends, sauces and cooked into the growing and popular “umami burger”.

Check out:

Umami Salt ($10) @
www.umami.com (LA-based franchise, Umami Burger)

 

LOCALLY-SOURCED EVERYTHING

For the last few years, “local” has been a buzzword in restaurants, super markets and circles of young hipsters. But apparently, 2014 is the year for really implementing local diets and farm fresh cuisine. Jump on the bandwagon by shopping at your local farmer’s market, or looking into farm to table box programs that deliver local food to your home.

Check out:

Hamilton Farm Box deliveries from:

Plan B Organic Farms
www.planborganicfarms.ca

 

GLUTEN-FREE

Gluten is here to not stay. If you thought the celiac-friendly diet trend would have faded away with 2013, you were wrong. Menus and grocery stores will still be actively supplying gluten-free options during 2014.

 

CAULIFLOWER

2013’s vegetable of the year is still trending, just not quite as much. Mashed, grilled or baked into meat and wheat dishes, cauliflower will still be widely available on menus across town.

 

DONUTS

Donuts had their moment in the sun in 2013, but will be drifting into the shadows with 2014. Still available at your favourite bakeries and grocers, gourmet donuts will be ready for purchase throughout the year.

Amanda Watkins
LifeStyle Editor

Where a “Cedar” once stood, Pinks Burgers has now occupied the clearing. The new fast food joint is the first of its kind and has brought students a new pit stop for quick and crowd-pleasing food.

Sandwiched between two of campus’ top 24-hour fast food fun zones (Subway and Taco Del Mar) Pinks is the new home of afternoon and evening made-to-order burger services.

They currently serve original hamburgers, double or single, with a variety of available toppings. In addition, they serve up gyros, fries, milkshakes, and a small selection of beer on tap. With a simple menu yet something for everyone, Pinks is sure to be a hit among students.

Although the restaurant’s cringe-worthy name may be reminiscent of undercooked meat and various diseases and infections, when I first tried their burger, it was well cooked and really quite tasty. The patty was handcrafted by their kitchen staff, who you can watch complete their culinary work in an open kitchen at the back of the store. Each customer has the option of choosing their toppings from an extensive list ranging from ketchup to grilled onions, and bacon or cheese for an added charge.

Their portions are generous, providing filling food for a reasonable price (single burger: $4). The service was forgivably slow, as it is a new joint that probably isn’t used to swarms of malnourished students attacking them all at once.

The burger was hearty and filling with both a quality patty and fresh bun. The accompanying fries ($2) were pretty standard, but they weren’t too greasy or salty- an affliction that other local burger joints have been hit with. The cost of the two items was reasonable and comparable to their aforementioned neighbours. The restaurant itself is extremely spacious and provides ample seating at both tables and a long bar-like counter.

The restaurant is open late on both weekends and weeknights to accommodate night class and nightlife.

Overall, Pinks Burgers is more of a delight than their queasy name leads on. Their accessible location and tasty and reasonable menu are bound to entice customers and please the masses.

 

Elizabeth Root
The Silhouette

 

Celebrating its tenth birthday, the “Meatless Monday” movement has grown to more than 29 countries since its inauguration at John Hopkins Bloomberg School of Public Health. This proactive movement has been monumental in inspiring not just individuals, but workplaces, schools and cities to take on this weekly challenge. Launching this initiative is a step forward to better health, a more sustainable environment and the welfare of animals.

This simple, one-day program can easily be implemented into food services across McMaster University. This is not saying that the entire campus will be banned from serving meat on Mondays; rather, emphasis could be put on meat-free options for this day. Informative brochures and signage could be displayed to help educate students and inspire them to make positive food choices. Highlighting a meat free special on Monday is an easily attainable action, one that would reap many benefits.

University is a time of development and learning where many students begin to make independent decisions about their own diet and lifestyles. In a longitudinal study done by Tufts University, it is shown that 66 per cent of first years didn’t consume the recommended servings of fruits and vegetables a day, 50 per cent of all students didn’t get enough fiber, 60 per cent were eating too much saturated fats and 59 per cent of students surveyed said that they knew their diet has gone downhill since they went to post-secondary institutions.

These statistics are problematic in the world we face today, and we must find ways to curb these alarming figures. What greater way to promote healthy living than with weekly reminders and specials of health-conscious food choices. With a focus on meals infused with fresh fruits and vegetables, McMaster’s students would begin their week on an encouraging note, hopefully inspiring them to make positive food and lifestyle choices for the rest of the week.

According to meatlessmonday.com, a reduction in meat consumption, even for just one day of the week, can have extensive benefits to your health. One can reduce their risk of heart disease and cancer, fight diabetes, curb obesity and prolong your life. The government could also benefit from this cutback through lowered healthcare spending on treatment of chronic preventable diseases.

By starting Meatless Mondays at McMaster, it would be a huge step to becoming more environmentally sustainable. The United Nations estimates one-fifth of all environmentally deteriorating greenhouse gases come from the meat industry. Water use for meat consumption is also huge (meatlessmonday.com estimates around 1800-2500 gallons of water is needed to produce a single pound of beef). Mac’s environmental footprint can drastically change with this one-day reduction. All small progresses are baby steps into creating a better planet.

Lastly, there are huge benefits on decreasing meat consumption to reduce animal suffering. Routine factory farm practices in Canada are beyond horrid, and animals are put through a lifetime of suffering. By reducing the amount of meat on our plates even for just one day of the week, we are directly saving lives.

It would reflect positively on McMaster to take on this proactive initiative, and it would set a precedent for other Canadian schools to follow. Starting a Meatless Monday program at McMaster will snowball effect to healthier lifestyles and sustainable practices.

Amanda Watkins
LifeStyle Editor

The Chef’s Wagon

16-24 James Street North

With an unconventional address, The Chef’s Wagon leads more of a nomadic life.

As a James Street staple food truck, the Wagon is located next to the James/King William intersection, but prefers an established location to conventional wheeled travel. Opened in December of 2012, this food truck is firmly planted as a fast and fresh place for homemade burgers on the go. Their patty meat is made fresh daily, never frozen, with local Hamilton ingredients, no additives or preservatives, and charming names like “The Mountain” and “The Steeltown Gyro.”

 

 

 

 

Mex-I-Can Restoraurant (not a typo)

107 James Street North

If the abnormal spelling of the word “restaurant” in its title isn’t enough to make you want to give them all your business now (and no, that’s not the Spanish spelling), then perhaps the genuine hole-in-the-wall atmosphere and cheesy (in both senses of the word) Mexican cuisine will.

Serving up your classic quesadillas, enchiladas, canada pharmacy chimichangas and so much more, Mex-I-Can gives you an authentic sketchy Hamilton restaurant experience complete with tasty and authentic Mexican cuisine.

Mex you can have your burrito, and eat it too.

 

 

 

The Burnt Tongue

10 Cannon Street East

With its grand opening just two months ago, The Burnt Tongue is already a local hot spot for soups and sandwiches. When we went by at lunchtime, the lineup was consistent and the restaurant was bustling. With a soup menu that’s updated every day, novelty sodas, and Rudy’s Paletas- delicious Hamilton-made gourmet popsicles- it’s no wonder they’re already a student household name.

Try the Cauliflower and Sweet Potato Soup with a Peanut Butter Paleta for dessert, and you will be one happy Hamiltonian.

 

 

 

 

Charred Rotisserie House

244 James Street North

Quality chicken is hard to come by on campus, so why not venture down to this Portuguese rotisserie for their stellar poultry? With full, half and quarter chicken dinners, their meat loving menu will make the most of your Paleolithic diet.

A home-y environment, friendly staff and a pulled chicken on a bun will have you coming back for more.

 

 

 

 

 

McCartney & Son Salad Emporium and Eatery

282 James Street North

This restaurant owner’s clients have included Robert Plant, Bob Dylan and Samuel L. Jackson. I know, right? Once a caterer to the stars, McCartney now runs this urban and spacious salad bar close to the corner of Barton and James. In addition to spending a hefty chunk of time serving celebrities out of Toronto, he is also the manager of Hamilton’s favourite sandwich shop and James Street classic, Jack and Lois.

Will a salad bar serving tens of toppings at $7 a pound, sandwiches, soups and ice cream, the Salad Emporium has enough to satisfy all of your cravings.

 

 

 

James North General Store

261 James Street North

It’s both a coffee shop and clothing store. Yes, the James North General Store is heaven on earth. Established in June of this year, this new shop will feed and clothe you. With inexpensive coffee and tea, vintage handbags, contemporary clothing, jewelry and work from local artists, the General Store puts a modern and trendy spin on a neighbourhood staple of the past.

Although they’re closed on Sundays and Mondays, head on over the Tuesday after Artcrawl for their monthly post-crawl, tax-free sale.

 

 

 

 

Mulberry Street Coffee House

193 James Street North

A super hip cafe open for your enjoyment, Mulberry Street Coffee House will pump you with caffeine in style. Serving up tasty beverages, including a Nutella latte, Mulberry also offers a diverse selection of homemade cookies, paninis and grilled cheese sandwiches.

In addition to food, their charming atmosphere with vintage couches, chandeliers and exposed brick walls will have you coming back again and again.  Sit back, relax and let Mulberry make you feel at home.

 

 

 

 

The Green Smoothie Bar

236 James Street North

For all the health nuts out there (bless your sweet devoted souls), The Green Smoothie Bar serves up delicious, nutricious and ambitiously crafted beverages.

On top of their tasty smoothies, you can also pick up some of their flavoured kale chips or packaged nuts. The next time you’re artcrawling, vintage shopping, or walking downtown, make a stop at The Green Smoothie Bar, your colon will thank you.

 

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Tips to keep your etiquette worries at bay during potentially awkward Thanksgiving dinners.

@whatthekins

 

Thanksgiving dinner is predictable. You’ve got your roasted turkey, tin can-shaped cranberry sauce, and squishy JELLO-like pumpkin pie. It’s all very delicious, but a change can be too.

viagra online best prices

Mac Farm Stand offers a variety of fresh fruit and vegetables that can easily be incorporated into your standard Thanksgiving meal to jazz it up and inject new flavours. Here are two easy recipes that can be thrown together with the help of Farm Stand ingredients.

Golden Delicious Baked Apples

A great dessert on its own, or served alongside a healthy sliver of pumpkin pie

Ingredients:

-       4 large apples (Farm Stand)

-       ¼ cup brown sugar

-       1 tbsp. cinnamon

-       ¼ cup chopped pecans (optional)

-       1 tbsp. butter

-       ¾ cup boiling water

-       Honey (Farm Stand)

Yield: 4 servings

 

Instructions:

1)   Preheat your oven to 375 degrees F. While your oven is heating up, core your apples, making sure you remove all seeds. Leave about 2.5 cm of apple at the bottom of the fruit, and gauge the cored centres to be around 3 cm in diameter.

2)   In a bowl, combine the sugar, cinnamon and pecans. Place your apples in a baking pan and stuff each fruit with this newly created mixture. Top each apple core off with a pat of butter.

3)   Add the boiling water to the bottom of the pan and bake for around 30-40 minutes, or until apples are tender (read: not mushy, that’s dutty). Remove your apples from the oven and baste with the juices from the bottom of the pan. Drizzle a small amount of honey over each apple.

 

Farm Fresh Raspberry Sauce

A tasty alternative to pre-packaged cranberry sauce.

 

Ingredients:

-       ¼ of an onion, finely chopped (Farm Stand)

-       60 mL red wine

-       1 chicken bouillon cube or small chicken stock pot

-       ½ cup water

-       30 mL honey (Farm Stand)

-       5 mL corn flour mixed with water

-       45 mL raspberries, mashed or gently pureed (Farm Stand)

 

Yield: 4 servings

 

Instructions:

1)   Sautee onions in a pan on medium heat until tender. Add red wine and allow to cook for a minute or two.

2)   Mix in chicken stock, water and honey.

3)   Let simmer for 5 minutes. Reduce heat and stir in flour paste and raspberries. Let simmer for 5 minutes or until thickened.

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