Edible Vancouver High Summer 2011 : Page 8
Bite-sized burgers We wish sliders had a better name (burgettes? burgitos?). However, the fact remains these three-or four-bite burgers are possibly the ideal backyard party food. For the summer grilling season, Hills Foods makes them from a truly staggering range of meats, including bison, camel, mixed game (bison/venison/kangaroo), lamb, kangaroo, ostrich, wild boar, and certifi ed organic beef. Whew! In Vancouver, fi nd them at Tenderland Meats (Granville Island), Jackson’s Meats , Benny Foods , and Stong’s , and in Ladner Village at Superior Fish . (Some of these retailers carry slider-sized buns, as well, but if not, you can choose from traditional, white, or whole wheat at COBS Bread .) hillsfoods.com Eat. Drink. Read. Think. 75 Years and Going Strong Vancouver turned 125 this year, and Galloway’s Specialty Foods turns 75 in September. Such longevity is noteworthy in an economy that gener-ally favours big box and big business. Th e fi rst store opened on Seymour at Robson in 1936, moving to Robson at Th urlow in 1949. (Just try to imagine Robson Street in 1949.) In 1975 David Galloway sold to two brothers, who expanded to several locations, but eventually retrenched, went their separate ways, and ran just two stores in New West and Rich-mond. In 2003 Annie Kara purchased the Richmond store from her father, and in 2010 she opened a second shop in South Burnaby. We’d like to take that as a sign that the tide is shifting to support small family businesses once again. Th e shops carry some 306 spices, 27 wheat-free fl ours, plus a fantastic array of dried fruits, nuts, grains, legumes, rice, and more. Go and be dazzled by the aisles. 7860 Alderbridge Way, Richmond and #110-8620 Glenlyon Parkway, Burnaby. gallowaysfoods.com 8 | EDIBLE VANCOUVER HIGH SUMMER 2011 What do we believe? We wish restaurants wouldn’t bother gar-nishing our plates with under-ripe imported fruit. Yes, we refer to those fl avourless crescents of rubbery cantaloupes and straw-berries that resemble chunks of Styrofoam dipped in red food colouring. We think they should have been allowed to ripen in the fi elds and provide real food value to someone else, instead of simply adding colour to our breakfasts. Please bring back the parsley garnish. It’s easy to grow here for most of the year and is a good source of vitamins A, K, and C. What do you believe? Talk to us on Twitter and Facebook. twitter.com/ediblevancouver facebook.com/EdibleVancouverMagazine Photos: Parsley, © istockphoto.com/dlerick Sliders, © istockphoto.com/DebbiSmirnoff Robson St, 1974. City of Vancouver Archives, CVA 778-325 By Phil Solman and Debbra Mikaelsen
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