The site of the St. Lawrence Market has been a location for Toronto food shopping since there were a mere 9,000 residents. Now at the heart of a city of 2.6 million people, this local market place remains and is still feeding residence, tourists and regulars alike with the over 120 specialty merchants and vendors.
Specialty local meats A number of butcher shops can be found on the main floor of in the St. Lawrence Market place that specialize in all types of meats and specialty cuts. Buying directly from a butcher affords you the ability to ask the butcher about, how and where the meat you’re buying was raised. A butcher will guide you to the most economical cuts and let you know when to buy to get a deal – he might even give you a discount if he recognizes you!
Bob Stoyanovski of Upper Cut Meats, along with his wife, Anica, have spent 27 years servicing the community the old fashioned way. These butchers pick carcasses themselves and dry age their beef in their own cooler to customers’ specifications. Bob and his butchers are artisan rail butchers, cutting right in their facility in an age when most retail meat is factory butchered. Ground meats are made from their own trim, and Bob will cut and package any meats to order. To our readers’ delight, Bob showcased fantastic Ontario lamb, and wonderfully product that is largely produced on family farm operations. The lamb is mild in flavour, low in fat, deliciously tender and available all year round. Fresh fish and seafood The three fish markets on the St. Lawrence premises each have their own particular selections that cater to their clientele’s needs. Mike’s Fish Market has been selling fish in the market in the same location for over 40 years. Mike himself has retired and the location has since been operated by a partnership of three owners under the name Allseas Fisheries. Allseas Fisheries operates five stores around the city and is one of the largest distributors of fish and seafood to restaurants and grocery chains in the area. The knowledgeable staff at Mike’s are well trained and always ready to answer questions about the sometimes confusing world of aquaculture. We met with George Vasiliades, who has worked at Mike’s for the past 10 years. George offered samples of smoked fish, while sharing information about Ontario lake trout from Lake Huron. Ontario is the leading producer of farmed rainbow trout; this represents approximately 80 per cent of the total production in Canada. There are two growing regions in Ontario, southwestern Ontario, where most of the fish hatcheries are located, and the Lake Huron area, where the deep, cold, clean waters provide the ideal environment for raising rainbow trout efficiently and deliciously.
Page 1 of 2: Find out where to get Parma prosciutto and Toronto's freshest produce on page 2 >>
Handmade cured meats Heading over to Scheffler’s Deli, one of the many cheese-and-prepared-meat emporiums on the periphery of the main floor, we meet with Odysseus Gounalakis. Odysseus took over the Scheffler location in 1992, but by no means is a newbie to the market scene. He has worked in the market since 1982, when he was just 17 years old. Odysseus came to Canada to go to university, fell in love with the market (and his wife, whom he met there) and ended up making it his career, Odysseus tells us “the market left a mark on my life and I never left.” Scheffler’s specialize in cured meats boasting the best selection of prosciutto in town with 11 different varieties. You can recognize the location by the fire-engine red slicer out front, in operation every Saturday slicing the delicately succulent flesh of Iberico hams and Parma prosciutto. Odysseus walked our group through a tasting of Niagara-made prosciutto and four different types of Ontario-produced artisanal cheeses.
Fresh produce downstairs Descending to the market basement, directly at the bottom of the stairs is Phil’s Place Produce, a long-standing market feature. The original Phil is no longer running the show: eight years ago, the Kim family, led by dad Mike, took over and have built a reputation of great selection and quality produce. We spoke with son Jonathan Kim, who told us about the personal relationships he has with many of the farmers that supply his produce market. Phil’s gets fresh deliveries daily, and everything that they sell is hand picked by Jonathan. They have a fantastic selection of fresh herbs and are know for their root vegetable selection of exotic varieties like colourful purple potatoes, pink and gold beets and Ontario grown celeriac, available all year round. Luckily our visit coincided with the first crop of Ontario strawberries, available for a much shorter length of time, which Jonathan shared with us.
Whether you want to splurge or save, here’s where to stay, eat and play.
Last December, writer Lara Ceroni escaped the Canadian chill for a short stay in Barbados, where she was taking part in the annual Barbados Marathon. (See her tips on prepping for a run here.) But when she wasn’t making tracks around the island, she was making the most of her visit by checking out the restaurants, going on excursions and enjoying the sun and sand. Here are her best tips for budget-friendly picks and a few worthwhile splurges.
Where to Stay:
The splurge:St. Peter’s Bay
The northwest coast of Barbados is the perfect place to stay if you’re racing in Barbados. St. Peter’s Bay Luxury Resort & Residences offers a most tranquil setting to chill out in one of their spacious apartments or penthouses, complete with private hot tubs and picture-perfect views of the beach and Caribbean Sea. Get inspired for the race ahead at their lively Gazebo Bar with a homemade banana daiquiri (just one!) or opt to swim with some sea turtles on one of their daily free boat excursions. www.saintpetersbaybarbados.com
The save:Rent a beach villa in Bridgetown with Airbnb
Airbnb has a huge selection of sweet little cottage homes and beachfront villas that offer affordable luxury. You can usually find a spot minutes from the beach that comes with fully functioning kitchens and even backyard pools for your little ones to splash in. The prices are always appealing, starting at approximately $134 per night. www.airbnb.ca
Where to Eat:
The splurge: 13°/59° at Port Ferdinand
Port Ferdinand, the island’s newest marina featuring yacht berths, is just a short water taxi ride away from Saint Peter’s Bay, but upon arrival you will feel like you just stepped into the French Riviera. With pristine ivory yachts floating in the water and skies made up of the most blinding blue, take a long and languid brunch. Each Sunday the restaurant serves up southern-style brunch dishes—think buttermilk fried chicken and ham hock hash—on their patio while local musicians keep you entertained. Don’t forget to try the Coconut Shandy or the Lobster Popcorn. www.1359barbados.com
The save:Cutters of Barbados
The BBC listed it as one of the top 100 places to see before you die, and there’s a good reason why. Their Flying Fish sandwiches are, well, to die for: Imagine Bajan-seasoned, batter-fried fish in doughy Penny bread served with homemade macaroni pie and rice and peas. We guarantee you can’t eat just one. The owner Roger Goddard is worth the visit alone. A colourful guy, he may grab you and take you behind the counter to help brew up his infamous Very Special Rum Punch—a heady mix of fresh lime juice, nutmeg, bitters and three-parts non-spiced rum. This is the cocktail to end all cocktails. I would know—I had three! www.cutters.bb
Where to Play:
The splurge:The Crane
Named as one of the top 10 beaches in the world, Crane Beach has a vista worth a thousand pictures situated on the southeastern coast. It is a magical place, secluded amongst a Cliffside with sprawling views of the Atlantic and overlooked by the historic and charming 18-room hotel and residential resort by the same name. Buy a day pass to gain access and spend your time playing in the waves. It’s a quiet refuge, but be forewarned: the waters are not. A bit rough and tumble, it’s the perfect spot for boogie boarding.
The save:Mullins Beach
This 300-yard-long stretch of sand is one of the most popular public beaches in Barbados. Found on the west coast of the island, expect super-soft sand with very calm waters perfect for floating an afternoon away. Plenty of fun water sports are always on offer, as is the Mullins Beach Bar and Restaurant, right above the beach, which has an affordable menu of snacks and ice creams. Our advice? Stick around for the sunset. It’s well worth the wait.
You've spent all afternoon baking a cake only to have the centre cave in. Or perhaps it didn’t rise to begin with, and now you have a dense, stodgy brick. Here are the four main reasons why that’s happening and how to prevent it.
1) Your leavener is expired. Air bubbles are essential for a cake to rise, but if your leavener is stale, the chemical reaction that causes the air bubbles to form will never happen, leaving your cake dense, gummy, and flat. Before setting out to make any baked good, it’s smart to check your baking powder or baking soda for freshness, especially if you don’t bake very often.
To test baking powder for freshness, mix a small spoonful with a little boiling water. It should bubble and fizz vigorously. To see what that looks like, click here.
To test baking sodafor freshness, mix a small spoonful with a splash of vinegar. The same fizzy reaction should happen. If they don’t fizz, toss them out and buy fresh containers. 2) Your eggs are too cold. Eggs are a key ingredient when it comes to incorporating air into a batter, and room-temperature eggs will whip up far more readily than cold ones. In fact, in all our Canadian Living baking recipes, we assume all eggs are used at room temperature.
Before you start making a recipe, be sure to take your eggs out of the fridge first and let them stand while you collect all your other ingredients (30 minutes is usually long enough, depending on the temperature of your kitchen).
In a pinch, place your eggs in a bowl and pour very warm water over them to cover. Let stand until the eggs are no longer cold to the touch, about 5 minutes.
Pro tip: If your recipe calls for the eggs to be separated, do it while they're still cold and then let the yolks and whites stand separately at room temperature for 20 to 30 minutes before using. The membranes of a room-temperature egg are much more delicate than a cold one, so you’re way less likely to break the yolk if you separate them while they're still cold.
3) You under-baked the cake, or peeked while it was baking. That old adage about not making any loud noises while a cake is baking is true! The structure of a half-baked cake is very delicate and anything from a loud noise to a drastic drop in temperature (i.e. opening the oven door to peek) can cause it to fall.
It’s easy to tell if a cake is under-baked: If it’s high and fluffy around the edges, but fallen, dense and gummy in the centre, it needed more time. To avoid under-baking your cake, check it for doneness no sooner than 5 minutes before it’s supposed to be done. To do so, insert a cake tester in the centre—it should come out clean. You can also gently tap the top with your finger. If it feels firm and springs back, it's ready. Pro tip: Unless directed, don’t try to remove a cake from the tin straight out of the oven — it can sometimes be a bit too delicate at this stage. Let it cool on a rack for 10 minutes, then remove it directly to a rack to cool completely.
4) There isn’t enough flour in your recipe. This one is a bit trickier and only really happens when you’re adapting another recipe or playing around with recipe development.
A cake relies heavily on protein—in eggs and flour—to maintain its structure. The protein in flour is called gluten. Gluten is a bit of a four-letter word lately, but it serves an important purpose: over-develop gluten and you’ll end up with a doorstop; avoid it entirely and your cake will likely fall.
If you don't have enough flour in a recipe, there won't be a strong enough foundation to allow for proper expansion and the cake will collapse. You’ll notice gluten-free and flourless cakes are often sunken in the centre, and that's why.
If you're trying out your own cake recipe and the texture is gummy, or the centre is fallen no matter how long you bake it, try increasing the flour by a tablespoon or two until you get the desired consistency.
Remember that a sunken cake isn't the end of the world. Most of the time, it will still be delicious and you can cover up that fallen centre by piling it with some creative toppings, like whipped cream or sweetened mascarpone and fresh fruit.
The important part is to get into the kitchen and have fun! Everyone will love your efforts, regardless.
For a collection of 25 Tested-Till-Perfect chocolate cakes and cupcakes, click here!
Here are some scary truths: 70 percent of new Alzheimer's patients in Canada will be women, and we're diagnosed with depression and dementia at twice the rate of men. But new research says there are three simple lifestyle changes we can make right now to keep our brains healthy as we age.
You brush your teeth to prevent tooth decay and check your blood pressure to monitor for signs of heart problems. But are you doing anything to keep your brain in tip-top shape? Because you should be. Brain health, which experts define as a combination of cognitive (memory, attention, thinking) and mental (emotional well-being) fitness, is a major, albeit under-the- radar, health issue for Canadian women.
It's major because as we age, so do our brains. Vascular changes can decrease blood flow; we can lose volume in key areas, including the hippocampus and the prefrontal cortex, the regions responsible for learning and memory. Myelin, a fatty material that makes up the protective coating around nerve fibres, starts to deteriorate, causing the brain to slow down. And nerve cells can develop plaques and tangles— structures caused by the buildup of proteins called beta-amyloids that can disrupt the brain's normal function. In some people, these and other signs of normal aging can cause mental health problems, strokes and brain disorders such as dementia and Alzheimer's, and increase the risk of diseases such as multiple sclerosis.
Brain health is an under-the-radar issue because, though women are more likely to experience cognitive decline (thanks to dementia or Alzheimer's) and to suffer from depression, most of the research on these conditions still focuses on men.
Thankfully, studies are showing that straightforward lifestyle changes—exercising regularly and not smoking are at the top of the list—help shore up what researchers call "cognitive reserve," a buffer that "delays the changes or makes your body better equipped to handle those changes," says Lauren Drogos, a brain researcher at the University of Calgary.
In fact, Drogos says there's evidence to show that, in some people, even serious symptoms do not necessarily develop into cognitive impairment. She points to the Nun Study, a famous long-running research project on aging and Alzheimer's that has been tracking 678 nuns from convents across the United States since the mid-1980s. One of the nuns, Sister Mary, died at the age of 101 showing no outward signs of cognitive decline—but when researchers examined her brain, they were shocked to find she had "abundant neurofibrillary tangles and senile plaques, the classic lesions of Alzheimer's disease." Scientists don't know exactly why some people can have severe symptoms, such as plaques and tangles, without experiencing cognitive decline, but, happily, cases like Sister Mary do show that dementia isn't an inevitable part of aging.
And since women are more likely than men to be diagnosed with many of these problems, the more we consider brain health when making our day-to-day lifestyle decisions, the better. (Bonus: These changes also benefit your heart and help prevent other diseases, including Type 2 diabetes and cancer.) So here's what you can do to take care of your brain.
This is your brain on exercise If you had to pick just one lifestyle change to make in the name of brain health, experts agree exercise tops the list—especially for women.
We consider neuroplasticity, the brain's capacity to form new neural connections, an exciting part of a child's development, but we now know our brains can continue to grow, repair and improve as adults, too. Physical activity is a well-researched trigger. Not only can working out bolster our day-to-day functioning and alertness but it also appears to help us repair brain damage. Plus, it slows down aging and the onset of age-related brain diseases.
Working up a sweat and pumping up your heart rate can lead to a healthier vascular system in the brain, which decreases blood pressure and oxidative stress (when your body's antioxidants can't fight off free radicals), and increases antioxidant activity, according to Marc Poulin, an Alzheimer's researcher and professor of physiology at the University of Calgary. Vigorous exercise also floods the bloodstream with a protein called brain-derived neurotrophic factor, which readies the body for repair and heightens the brain's ability to learn and form new memories. Plus, hitting the gym helps the brain repair myelin; a lack of the nerve fibre–protecting substance is a factor in developing multiple sclerosis.
Exercising can also restore crucial brain volume. Research has shown that the hippocampus— home to memory, learning and emotion—starts shrinking after age 55 by about one to two percent a year, but just one year of moderate-intensity aerobic exercise done three days a week can increase its size by two percent.
And while most of the research is about the benefits of getting in your cardio, Dr. Teresa Liu-Ambrose, an associate professor and Canada research chair at The University of British Columbia and the Vancouver Coastal Health Research Institute, says strength training is also effective, as it can enhance brain performance and function by 11 to 17 percent. "Women live longer [than men], and age itself is the greatest risk factor for dementia," she says. "But the good news is when we look at the benefit of aerobic exercise on cognition in older adults, women seem to benefit more."
The takeaway: You can reap the rewards from even a 15-minute walk. Of course, the longer you exercise, the better, especially if you get your sweat on and your heart rate up. If you want to tick a few other brain health tips off your list, consider joining a team sport. It blends physical, social and cognitive skills, and "can also add pleasure and meaning to our lives," says Dr. Nasreen Khatri, a registered clinical psychologist, gerontologist and neuroscientist at the Rotman Research Institute at Baycrest Health Sciences in Toronto.
If you have an office job and find you're sedentary most of the day, take a few minutes every hour or so to get up and move around. Research also suggests switching to a standup desk may improve your brain function.
Did you know? Taking care of a loved one—most often a spouse in your later years—can be a risk factor for developing depression and, eventually, dementia . But research out of the Rotman Research Institute at Baycrest Health Sciences in Toronto found, for the first time, that cognitive behavioural therapy, a form of talk therapy, can improve both mood and cognition.
This is your brain on sleep After a good night's sleep, you feel alert and ready to tackle the day. But that's not just because your brain has been resting. It has also been busy filing away memories and taking out the trash, so to speak, thanks to the glymphatic system, which washes the brain of waste materials. For example, a protein called betaamyloid, which is known to play a role in the development of Alzheimer's, acts as a neurotoxin when it builds up, killing neural cells in the brain. But a good sleep removes excess beta-amyloid and other waste materials, says Dr. Liu-Ambrose.
Because one of the common symptoms of Alzheimer's is disrupted sleep, it's unclear whether a lack of shut-eye should be considered part of the progression of the disease or a risk factor on its own, due to the buildup of beta-amyloids.
Nevertheless, poor sleep hastens your brain's aging process—much like sitting in the sun sans SPF speeds up your skin's aging process. And disturbed sleeping has been linked to all aspects of brain health, including an increased risk of depression and a decline in cognitive functions such as memory and reasoning. In one U.K. study out of University College London Medical School, middle-aged women who reported a drop in the average number of hours they slept had lower scores on cognitive tests involving reasoning and vocabulary.
What's more, our central clocks—a.k.a. our circadian rhythms—can drift from the patterns of our childhood, making it hard to get that much-needed rest. "As we age, our central clock is less sensitive to stimuli like light, food and physical activity," says Dr. Liu-Ambrose; this change makes it harder to fall, and stay, asleep. We can also become more vulnerable to stress and anxiety, which further disrupt those rhythms.
One way to combat these fluctuations is to try what seasoned travellers do for jet-lag recovery: Get exposure to real daylight and eat your meals on time to nudge your brain into a routine. And don't use bright screens at night, especially before bed, because they mimic sunlight and tell our circadian system that it's day, not night—and, therefore, not time to sleep. Those who need more help might consider light therapies that have been developed to treat seasonal affective disorder, says Dr. Liu-Ambrose.
The takeaway: Many researchers consider six to eight hours of sleep a night to be the standard sweet spot, though this can vary by individual. If you're routinely getting less than that and waking often in the night, not feeling refreshed in the morning and experiencing bouts of sleepiness during the day, talk to your doctor about sleep strategies—especially if you're experiencing anxiety or depression. In the short term, napping can reverse some of the effects of poor sleep, including memory loss and increased stress. And you only need a 30-minute catnap to feel the results.
This is your brain on a healthy diet There's no perfect "brain food," but eating a nutritious diet (lots of veggies and fruit, lean meat, fish and healthy fats) is the smartest way to maintain long-term brain function and memory, and to slow the development of brain diseases.
Getting enough of specific nutrients like omega-3 fatty acids is important but not the holy grail. University of Pittsburgh researchers recently found that people who eat broiled or baked fish at least once a week have larger brain volumes in the areas used for memory and cognition, despite varying levels of omega-3 in the fish they ate. Senior researcher James Becker concluded that he and his colleagues were "tapping into a more general set of lifestyle factors that were affecting brain health, of which diet is just one part."
In a 2015 study from Rush University Medical Center in Chicago, researchers looked at the broad set of eating habits of more than 900 people over 4 1/2 years and found that those who adhered to a diet high in fish, vegetables, nuts and berries, and low in fat and sugar, slowed down their brains' aging by about 7 1/2 years when compared to those with less-healthy diets. The healthy eaters cut their risk of Alzheimer's by up to 53 percent. And even when those people only adhered to the diet part time, they saw some benefits— an effect that has not been found in other diets, says Drogos.
The researchers dubbed the most promising cluster of these eating habits the MIND (Mediterranean-DASH Intervention for Neurodegenerative Delay) diet, which blends the longevity-boosting Mediterranean diet and the heart-healthy low-fat DASH (Dietary Approaches to Stop Hypertension) diet that doctors recommend to patients at risk of high blood pressure and heart disease. More studies need to be done on why it works, but in the meantime, there's no downside to eating healthier and ditching the junk.
The takeaway: Add more veggies to your diet. Research shows that older adults who report eating more of this food group perform better in mentally stimulating activities than those who don't.
Did you know? "Menopause brain" is a real thing. As with "pregnancy brain," its more famous counterpart, women approaching menopause really do experience memory problems and brain fog. Researchers think a drop in estrogen levels might be the cause.
Can you train your brain? Does firing up a brain-training app actually help improve your memory and ward off dementia? Sorry to disappoint, but right now, evidence for the benefits of computer-based brain games is weak, says Dr. Teresa Liu-Ambrose, an associate professor and Canada research chair at The University of British Columbia and the Vancouver Coastal HealthResearch Institute. Brain games appear to help you learn to play them better, but research doesn't show that those tasks transfer to other aspects of brain performance. The same goes for crossword puzzles and sudoku, which help your vocabulary and math skills, but nothing more.
How to maintain your mental edge at any age
In your 30s: This is the time to make sure you establish healthy habits—such as getting plenty of exercise and sleep, and eating a good diet—that will affect your brain health throughout your adult years. "When it comes to maintaining brain health, the best time to start is yesterday," says Dr. Nasreen Khatri, a registered clinical psychologist, gerontologist and neuroscientist at the Rotman Research Institute at Baycrest Health Sciences in Toronto. If you feel you need a boost at work, consider old-fashioned writing instead of typing on your computer. A study in the journal Psychological Science found that university students who made handwritten notes were better equipped to recall conceptual ideas from their professors' lectures than those who had typed notes on their laptops.
In your 40s and 50s: People in this age group are part of the "sandwich generation," and often face caring for their aging parents on top of dealing with their other work, financial and parenting obligations. So, unsurprisingly, they're super stressed—and this can affect both mental health and day-to-day brain function. Dr. Khatri says it's essential to prioritize and edit out activities and commitments that increase stress without adding value to your productivity or happiness. That's because "maintaining mental health in early and mid life is key to safeguarding cognitive health later on," she says. "Untreated depression in midlife doubles your risk of developing dementia in later life."
In your 60s and beyond: In your senior years, socializing with friends and family, and picking up activities that allow you to connect, such as volunteering, are key to maintaining brain health. And sorry, keeping up with folks on Facebook isn't enough. "Ask yourself: Is social media rounding out my real-life social experiences?" suggests Dr. Khatri. What you need is face-to-face interaction.
The rich, crisp and flaky crust. The syrupy-sweet filling.
Eating your first butter tart is an experience like none other.
“The reason I like butter tarts is that [they] fly in the face of all political correctness,” says
Marion Kane, food sleuth and former food editor for the Toronto Star.
“It's fattening, it's high in sugar, it's caloric–but it's delicious and I have yet to meet somebody that doesn’t like butter tarts. You’d have to be crazy!”
Canadians are quick to agree that the sticky tarts are by far one of the most iconic Canuck foods out there. But if there’s one topic that gets us otherwise polite Canadians up in arms, it’s the debate over what makes the perfect butter tart.
Gooey or firm? Should it include raisins? What about nuts? And should you use butter or lard in the dough?
To get to the bottom of this patriotic parley, we polled three Canadian butter tart enthusiasts to get their take on what makes the perfect butter tart.
“I believe the pastry needs to be made with lard–at least some of it,” says Marion Kane.
“Crunchy-crispy at the edges, even semi-burnt,” says Canadian artist and butter tart enthusiast
Charles Pachter. His secret to the best crust: lard cut with a bit of cider vinegar.
Barbara Rowlandson, festival director for
Ontario's Best Butter Tart Festival in Midland, Ont., evaluates more than 3,000 tarts for inclusion in the "Best Butter Tart in Ontario" contest. She's less picky when it comes to her crust.
“You can have sort of a traditional flaky pie pastry, which we are all sort of used to, or you can do a shortbread pastry, which is also acceptable. It’s more like a shortbread cookie and that's a really nice way to have your butter tart.” However, one unique way she enjoys tarts is with a phyllo pastry.
For Rowlandson, the most crucial part of a butter tart is the filling–it has to tread that fine line between being overly runny and being firm and overset.
“I like them to be in what I call the ‘goo zone,’ where they just sort of gently goo out,” she says.
The so-called "goo zone" was a common theme among our pollees.
“It's crucial that the filling be right. In my mind, it should be soft and gooey but not liquidy,” says Kane.
Pachter agrees: “Chewy towards the middle, gooey-runny in the middle."
"Raisins, of course,” says Pachter.
Rowlandson admits to being anti-raisins in her butter tarts, she won’t object to the addition of a few walnuts in the filling.
Why we care so much about butter tarts
“Canadians, and Ontarians especially, do not have middling feelings about butter tarts,” says Rowlandson.
Rowlandson used to sell butter tarts in her store in downtown Midland, where customers would regularly argue over the iconic Canadian pastry.
“Complete strangers would stand there in my store for an hour having discourse on what makes a correct butter tart, and I even had to break up a couple of fights, including one that I swear was going to turn into a fistfight between a couple of ladies over the last butter tart.”
A true Canadian invention, the earliest published butter tart recipe
comes from Mrs. Malcolm MacLeod of Simcoe County, Ont., and can be found in the Royal Victoria Hospital Women’s Auxiliary cookbook, published in Barrie, Ont. in 1900.
“We have something that's dear to us and our invention and we should cherish it and treasure it,” says Kane. “Food is a vehicle for human connection and people feel good when they have a food memory that relates to being together with family, and I think butter tarts were made on an ongoing basis as the standard pastry in many homes.”
This year’s Ontario's Best Butter Tart Festival takes place on June 11 in Midland, Ont. For more information, visit
buttertartfestival.ca or call 705-526-4275.
Craving butter tarts? Here are a few of our favourite butter tart recipes!