Share the harvest!
by Michel Lambert, chef and food historian
As the holiday season approaches, it brings bright lights, Christmas trees, and the hope that Santa Claus is coming! It’s also is an opportunity to remember the historical Feast of the Winter Solstice, the coldest and darkest time of the year.
For thousands of years, Northern people have decided to put light and heat into this time as a reminder not to lose hope in the future and that the light and the warmth will return soon.
A parallel can be drawn between light and warmth and what they mean in our minds: spiritual clarity and love. The holidays have really become a time of increased awareness and a sense of shared humanity.
The indignant and sharing…
The recent occupation of public spaces around the world by the “indignant”, particularly those in our city, was a wakeup call. These protesters were a harsh reminder that we need to be more conscious of inequality and the need to “share the wealth.”
We mustn’t allow "only a few" to get rich at the expense of others, such as the case with the big banks, certain stock exchanges, and some multinationals who are the cause of irreversible ecological damage, not only for us but for their children as well.
To be conscious is…
I’d like to take this public space to reflect on our individual responsibility and how we have to give careful consideration to our food choices. To be conscious is to think about where the food I eat comes from, how it was cultivated, harvested or bred by people just like me. This makes me more aware of where my food comes from so I can make informed decisions. By doing this, I am protecting our agricultural land, and ensuring the livelihood of our local farmers, fisherman and breeders. I am also eliminating unnecessary transport that is costly for our economy and environment.
Humanity is about promoting the idea that there should be work for everyone so we can all have food on our tables, and share with those who don’t for whatever reason. Really, the holiday season is about being more considerate of those around us, so we can share the love and warmth in our lives.
The holidays would be more beautiful if we all take part in the harvest!
Source: Veau Charlevoix, Clermont
Veal Chops “à la Parmesan”
- 2 veal chops
- ½ of an onion, finely chopped
- ¼ cup of butter
- ¼ cup of finely grated parmesan
- 2 tbsps. of bread crumbs
- ½ cup of white wine
- ½ cup of veal stock
- 1 tsp. of paprika
- 1 tsp. of salt and pepper
- Sauté onions until golden and set aside.
- Using the same skillet, brown the veal chops on both sides and remove from heat.
- Preheat the oven to 350 degrees.
- Mix the parmesan and bread crumbs in a bowl.
- Put the onion mixture in an oven proof dish, add the browned veal chops.
- Then add the bread crumb and grated parmesan mixture on top.
- Season with salt, pepper and paprika.
- Add the wine and veal stock and put in the oven for 15-20 minutes.
Suggestion: Serve with fresh pasta and tomato sauce.
Corporation de Gestion
des Marchés Publics de Montréal
155 Greene Avenue, 3rd Floor
Montreal, Quebec H4C 2H6
Director of Communications: Isabelle Létourneau
Website: Jean Gagnon Doré
Graphic design: Sad Dog Design
Web design: Technoh Web Services
English translation: Schrenk Communications
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