Good Food for All
By The Stop
Good Food for All is a cookbook that serves up food for the table, along with food for thought. The book was produced by The Stop, a non-profit organization in Toronto that promotes universal access to healthy food. Based in one of the city’s poorest communities, The Stop has grown into a multi-faceted centre providing a community kitchen, an extensive organic garden, a greenhouse, a catering service and much more.
The cookbook comprises 80 recipes featuring local, seasonal, economical and delicious fare. It’s well organized, clearly written, intelligently designed and beautifully illustrated. For this foodie’s money, Good Food is a bargain at $19.99, especially since a portion of every purchase goes toward further good works.
One delightful aspect of Good Food is that along with standards like seafood chowder and tuna sandwiches, you’ll find za’atar chicken burgers with minted yogurt, quinoa with asparagus, peas and feta, and chilaquiles (a Mexican breakfast casserole). “The recipes in this book . . . represent the diversity of our neighbourhood and of our city,” writes Stop chef Joshna Maharaj.
I tried a few. My favourite was Akiwenzies’ Smoked Fish Pie. “We received a generous donation of smoked Georgian Bay trout from the Akiwenzie family,” Maharaj writes in the preamble to the recipe. The Akiwenzies, a First Nations family from Cape Croker, Ont., have been fishing in Georgian Bay for generations and bring their smoked fish to a Toronto farmers market, also run by The Stop. “Andrew Akiwenzie recommended we make a fish pie and gave us some rough instructions,” Maharaj writes. She turned those instructions into an easy recipe for inclusion in Good Food. I followed the steps religiously, inspired by the mouth-watering photo on the facing page. The result? Five resounding yums from family and friends around the table.
Richard Wright is a Toronto freelance writer.
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