INSIDE SCOOP
2 8 SPRING 2020 FOOD & DRINK
ECOLOGO
Found on everything from fur-
niture to cosmetics, this symbol
means the product meets strict
environmental standards for its
entire life cycle, from manufac-
turing to disposal.FOREST STEWARDSHIP
COUNCIL
Whether you’re buying toilet pa-
per or a book, the FSC symbol is
an assurance that a paper prod-
uct (including this magazine!) was
made from responsible sources
that follow rigorous environmen-
tal and social standards.OCEAN WISE
This symbol means you are buy-
ing seafood that was caught or
farmed in a way that ensures the
long-term health of that species
and its ecosystem as a whole.What do they
mean?
Want to become a more eco-conscious shopper?
Here are three symbols to look for.
More-ganic bottles
BURNING QUESTION SUSTAINABLE SPIRITS
When he and his wife, Tamara
Jensen, opened Dispatch
in St. Catharines last year
( dispatchrestaurant.com), min-
imizing waste at the restau-
rant became an obsession.
“I can’t relax knowing
what our footprint is,” says
Hynam-Smith. “It means being
more thoughtful, doing things
differently, and not being
afraid to experiment.”
The Australian-born chef
began to “question everything”
and found innovative ideas
to use every scrap of food.
Brown papery onion skins are
burnt, powderized and usedto flavour dressings. Squash
trimmings are dehydrated,
ground and worked into pasta
dough. He even figured out a
delicious way to use up brine
from fermenting Brussels
sprouts; it’s reduced by half,
sweetened with cara mel then
finished with duck fat.
“What do we usually serve
with Brussels sprouts?” he asks.
“Bacon. And this sauce has the
same salty, sweet, rich profile.”
The zero-waste mantra
extends to the bar, where gen-
eral manager Michael Kapusty
works on equally clever ideas.
He uses rice to clean out thecoffee grinder and decided
to save it up to make cof-
fee-flavoured horchata for a
tequila-based cocktail.
As for reducing food
waste at home, Hynam-Smith
says meal planning helps
him use ingredients more
efficiently. He also stresses
the importance of including
kids in the kitchen, which
builds respect for food from
a young age.
“Do a big cook-up on the
weekend with the whole fam-
ily and then you’re set for the
week. Cooking shouldn’t be
stressful; it should be fun.”Scrappy chef
KITCHEN HACKS
While most chefs avoid food waste as a
cost-saving measure, for Adam Hynam-Smith
the reasons run much deeper.
PORTRAIT BY BRILYNN FERGUSONWe’re talking about local, sustainable producers on page 36, but here are a few organic
options on the spirit shelves from outside Ontario. Made in Minnesota from organic corn,
smooth and silky Prairie Organic Vodka (LCBO 638189, $39.95) is excellent in a Martini,
and Leyenda Tlacuache Organic Mezcal (LCBO 275420, $79.30) will give a smoky boost
to agave-based cocktails.