Burlington-based brewery Better Bitters just released a gluten-free beer brewed from sorghum syrup and pear juice in December. [Toronto Star] If pears are so great why don't we eat more of them? Is it because we're impatient cooks? Mary-Liz Shaw of the Calgary Herald has a theory, and shares a Caramel and Poached Pear Semolina Cake. [Calgary Herald] This amusing and useful set of tips to use up the aging condiments in your fridge includes a Parsnip and Pear Soup recipe which, strangely, has no condiments in its ingredients list. [Insidehalton.com] A specialist ice cream parlour plans to serve up breast milk ice cream and says people should think of it as an organic, free-range treat. "Baby Gaga" will be sold at the Icecreamists restaurant in London's Covent Garden. The story includes an interesting chat with one of the milk suppliers. [Vancouver Sun] At the Canadian Culinary Championships last weekend, the chef competitors in the Black Box competition found golden and red beets, whole Dungeness crabs, smoked wild boar hock, Asian pears and a fresh licorice root. Find out what they created. [Vancouver Sun] Do you prefer apples or pears as a snack?