Instagram Contest Rules

Peter Sanagan

Sanagan’s Meat Locker’s “Cooking Meat Instagram” contest (the “Contest”)

RULES & REGULATIONS (the “Contest Rules”)

CONTEST PERIOD

The Contest runs from 10 a.m. Eastern Time (“ET”) December 6, 2022 to 7 p.m. ET December 9, 2022 (the “Contest Period’”).

CONTEST SPONSOR

The Contest is sponsored by Sanagan’s Meat Locker Ltd. (“Sanagan’s Meat Locker” or the “Contest Sponsor”)

HOW TO ENTER

NO PURCHASE NECESSARY.

To enter the Contest, "tag" an Instagram follower that follows you on the Sanagan's Meat Locker Instagram post titled "Cooking Meat Giveaway Contest"

Although an Instagram account is required in order to participate, no purchase is required in order to enter the Contest. Many public libraries, retail businesses and others offer free access to computers and a number of internet service providers and other companies offer free email accounts.

All eligible Contest entries will be entered for a chance to win one of three copies of "Cooking Meat", signed by the author Peter Sanagan.

ELIGIBILITY

The Contest is open to permanent lawful residents of Canada, excluding: i) residents of Quebec, and ii) employees, officers, directors, representatives, and agents (and their immediate family members or persons with whom they are domiciled, whether related or not) of Sanagan’s Meat Locker.

This Contest is subject to all federal, provincial, and municipal laws and regulations. Void where prohibited by law. Contest Sponsor reserves the right to cancel or suspend this Contest in the event of any accident, or administrative or other error of any kind. Contest Sponsor reserves the right to cancel or suspend this Contest in the event of any accident, or administrative or other error of any kind.

An entrant under the age of majority in his/her province of residence (a “Minor”) must have a parent or legal guardian consent to his/her participation. The parent/legal guardian must provide his/her consent and his/her email address on the entry form, or the entry form will be disqualified. Contest Sponsor may contact the parent/legal guardian to confirm proof of identification and parental consent. If a parent or legal guardian does not provide consent, or if satisfactory proof of identification to confirm the winner’s (or the Minor winner’s parent, or legal guardian’s) identity and personal information provided in connection with the Contest, including but not limited to, the winner’s (or the Minor winner’s parent, or legal guardian’s) name and email address, cannot be obtained, the entry will be disqualified.

All entries must be received no later than 7 p.m. ET on December 9, 2022. Contest Sponsor takes no responsibility for entries that are lost, misdirected, delayed, garbled, incorrect, illegible or received after the Contest deadline. Limit 1 entry per person. Only one e-mail address and account may be used by any person to enter the Contest. In the event that Contest Sponsor receives more than the permitted number of entries, Contest Sponsor reserves the right to void and destroy any entries from that entrant and/or household, and that entrant/household may, at the discretion of the Contest Sponsor, be disqualified from the Contest. Should it be discovered that an entrant is using the aid of computer programs to auto-fill entries, that entrant will be immediately disqualified from the Contest. Contest Sponsor reserves the right to disqualify all such contestant from future contests conducted by the Contest Sponsor without further notice.

Contest Sponsor reserves the right to ask for proof of identification, which must be provided upon request. If proof of age and identification cannot be obtained then the entry will be disqualified. In the event of a dispute as to the identity of a winner based on an e-mail address, the winning entry will be deemed to be made by the authorized account holder of the e-mail address at the time of entry. The authorized account holder is the natural person who is assigned an e-mail address by an Internet service provider or other organization responsible for assigning e-mail addresses for the domain associated with the e-mail address in question.

PRIZES

There are 3 prizes available to be won (the “Prize”). Each Prize consists of:

Autographed copy of Coking Meat by Peter Sanagan

The approximate retail value of the Prize is $40.00 CDN.

CONTEST DRAW

A random draw will be held at or around 11 a.m on December 12, 2022 at Sanagan’s Meat Locker’s office located at 176 Baldwin St. in Toronto. There will be 3 Prize draws to fulfill this Contest. The chances of being selected to win a Prize in this Contest depend on the total number of eligible entries received.

ACCEPTANCE OF PRIZE

A representative of Sanagan’s Meat Locker will notify each selected entrant by Instagram direct message within 2 days of the draw. Each selected entrant will then have 7 days following receipt thereof to contact Sanagan’s Meat Locker and provide requested documentation to claim his/her Prize. Notification shall be deemed to have occurred on the date the email is sent to the selected entrant’s Instagarm account by Sanagan’s Meat Locker. It is the responsibility of the selected entrant to check his or her email account in a timely manner.

Prior to being awarded a Prize, each entrant selected as a winner must correctly complete a mathematical skill testing question and must sign a declaration and release form (“Declaration and Release”) confirming compliance with these Contest Rules, his/her acceptance of the Prize as awarded; and acknowledging the non-responsibility of the Contest Sponsor,, its affiliates, associates, their respective promotional and advertising agencies, and each of their respective employees, officers, directors, agents, successors and assigns (the “Releasees”), with regard to any injury, accident, damage, claim, liability, loss or misfortune related to any aspects of the Contest, any Prize awarded, the acceptance, use, misuse, possession and delivery of a Prize, printing errors or claims based upon publicity rights, defamation or invasion of privacy, by December 20, 2022 at 4 p.m. ET. If a winner is a Minor, his/her parent or legal guardian must sign the Declaration and Release on winner’s behalf in order for the winner to claim his/her Prize.

In the event the selected entrant does not correctly answer the mathematical skill testing question, or sign and return the Declaration and Release, by December 20, 2022 at 4 p.m. ET, he/she will be deemed to have forfeited any rights to the prize and the Contest Sponsor will randomly draw an alternate eligible entry in the same manner from the eligible entries received, and that selected entrant must follow the same process outlined above. This process, as described herein, may be repeated until the Prize has been awarded to an eligible entrant. All decisions of the Contest Sponsor are final and binding.

The Contest Sponsor will not be held responsible for the loss of prizes due to changes in email addresses, mailing addresses or personal information provided by an entrant in connection with this Contest, errors in completed entry forms, or any other circumstances leading to an invalid, erroneous or incomplete mailing address or e-mail address.

Sanagan’s Meat Locker or its appointed designee shall deliver Prizes to winners.

GENERAL CONDITIONS

By submitting an Entry, each entrant (or Minor Entrant’s parent or legal guardian on his/her behalf) agrees to be bound by these Contest Rules. All entries become the property of Sanagan’s Meat Locker and will not be returned.

Prizes must be accepted “as is” and may not be exactly as shown. All Prizes are subject to availability. The Contest Sponsor, in its sole discretion, reserves the right to substitute the Prize or any portion thereof with a prize of equivalent or greater retail value. Some restrictions may apply. Prizes are non-transferable, non-refundable and have no cash value, that is, there is no cash alternative available. All Prize taxes, if any, are the responsibility of the winner.

Except where prohibited by law, the Contest Sponsor does not make any representation or offer any warranty, express or implied, as to the quality or fitness of any Prize awarded in connection with this Contest. The Prize winner understands and acknowledges that he/she may not seek reimbursement or pursue any legal or equitable remedy from the Contest Sponsor should the Prize fail to be fit for its purpose or is in any way unsatisfactory to the Prize winner. The Releasees shall not be responsible in any way for the use of, or bear any liability whatsoever attributable to the Prize awarded in this Contest.

Each entrant agrees to waive all rights with respect to print and broadcast publicity. By entering the Contest and accepting the Prize, winner hereby consents to the reasonable use by the Contest Sponsor of the winner's photograph, voice, likeness and/or image, contents of the entry form, and the name and age of the winner without any further compensation, in all media nor known or hereafter devised, worldwide in perpetuity, in connection with this Contest and for any future promotional activity.

By entering the Contest, entrants agree that the Releasees shall bear no responsibility whatsoever with regard to any claims, liability, damage, injury, accident, loss and/or misfortune related to any aspects of the Contest, the Prize, the acceptance, use, misuse, possession and delivery of the Prize, participation in any Prize related activities, printing errors, claims based upon publicity rights, defamation or invasion of privacy. By consenting to a Minor entrant’s entry into the Contest, the parent/legal guardian of the Minor entrant agrees to the foregoing on the entrant’s behalf.

By entering the Contest and voluntarily providing personal information, each entrant (or the parent or legal guardian of a Minor entrant) consents and agrees to Contest Sponsor’s collection and use of the information provided by the entrant for the purpose of administering this Contest, and, if consent is given at the time of entry, to provide the entrant with marketing information relating to new and existing products and upcoming promotions of Sanagan’s Meat Locker by e-mail.

Your personal information will not be disclosed to any third party nor will you receive communications from the Contest Sponsor unless your explicit opt-in consent is received, in compliance with the Personal Information Protection and Electronic Documents Act and its associated regulations, Canada’s Anti-Spam Law and its associated regulations, and other applicable data protection and personal information protection laws. Each entrant (or the parent or legal guardian of a Minor entrant) agrees to be bound by these Contest Rules. No purchase, payment or financial information of any kind is needed to enter or win the Contest.

Entrants agree that the Releasees shall not be liable or responsible for incorrect or inaccurate entry of registration or entry information which may affect an entrants’ ability to participate in the Contest, including but not limited due to any failure of Instagram or Facebook services, the Contest Sponsor’s websites or any failure of the entrant’s email account, or the entrant's cell-phone carrier during the Contest or any human error, technical malfunctions, lost/delayed/corrupted data transmission, omission, interruption, deletion, defect, line failures of any network or telephone line, computer on-line systems, servers, access providers, computer equipment, software, cell-phone networks or any failure thereof or Internet traffic congestion or virus or any combination thereof, or any injury or damage to an entrant's or third party's computer or cell phone occasioned by participating in the Contest.

Sanagan’s Meat Locker reserves the right, in its sole and absolute discretion, to cancel, modify or suspend a contest for any reason, including without limitation in the event of any printing, administrative error, virus, bug, unauthorized human intervention or other causes beyond its control which corrupt or affect the administration, security, fairness or proper conduct of the contest. Any attempt to deliberately damage any website or to undermine the legitimate operation of this Contest is a violation of criminal and civil laws, and should such an attempt be made, Contest Sponsor reserves the right to seek remedies and damages to the fullest extent permitted by law, including criminal prosecution. Entries are subject to verification and will be declared invalid if they are forged, falsified, altered or tampered with in any way.

Peter's Turkey Recipe

Peter's Turkey Recipe

Peter Sanagan

Roast Turkey with Stuffing
recipe abridged from Cooking Meat by Peter Sanagan

 

Not sure which recipe to use to roast your turkey this holiday season? Never fear, here is your hit turkey recipe! Serve with creamy mashed potatoes and your favourite holiday side dishes.

 

Note: If you don’t have a stockpot large enough to hold the turkey, ask us for a brine kit, which already comes with the brine ingredients. Be sure to start this recipe the day before the celebration.

Serves 8 to 10

 

Roast Turkey

3 quarts water

1 cup salt

1 cup granulated sugar

6 garlic cloves

8 thyme sprigs

4 bay leaves

1 quart ice cubes

1 (15 pounds) turkey

Vegetable oil for drizzling

 

Compound Butter

2 cups unsalted butter

1 bunch sage, leaves picked and chopped

1 bunch thyme, leaves picked and chopped

1 bunch chives, chopped

1 Tbsp ground allspice

Salt and pepper

½ cup Madeira or port

 

Stuffing

1 cup butter

2 large onions, cut in small dice

2 bay leaves

4 garlic cloves

Giblets from the turkey, finely chopped

Liver from the turkey, finely chopped

2 celery stalks, diced

1 carrot, grated

1 bunch sage, leaves picked and sliced

½ tsp grated nutmeg

½ tsp ground allspice

Salt and pepper

½ cup Madeira or port (optional)

1–2 cups turkey or chicken stock

4 cups 1-inch cubes of stale bread (cube it the day before and leave it to dry out)

 

Gravy

2 cups white wine (divided)

2 Tbsp butter

2 Tbsp cooking fat (from the turkey)

1 turkey neck (from the bird), roughly chopped into smaller chunks

2 shallots, finely diced

1 garlic clove, chopped

¼ cup all-purpose flour

4 thyme sprigs

4 sage sprigs

2 bay leaves

Salt and pepper

3 cups dark turkey or chicken stock

 

  1. In a stockpot large enough to hold the turkey, bring the water to a boil with the salt, sugar, garlic, thyme, and bay leaves. When the salt and sugar are dissolved, turn off the heat and add the ice. Allow the brine to cool until you can stick your finger into it, pain-free.

 

  1. Remove the giblets, liver, and neck from the turkey (usually these are in the neck cavity). Set them in a bowl, cover, and refrigerate. Place the turkey in the stockpot with the brine (or place it in the brining bag, add the brine, and then place it in a bowl). Refrigerate for at least 15 hours (allow 1 hour per pound).

 

  1. To make the compound butter, cut the butter into slices and arrange them on a plate at room temperature to soften. In a small bowl, mix together the sage, thyme, chives, allspice, salt and pepper to taste, and Madeira. When the butter is soft, add it to the herb mixture and, using a spatula, fold them all together. Shape the butter into a rectangle on a layer of plastic wrap, roll up, and refrigerate overnight.

 

  1. On the day of the celebration, remove the turkey from the brine and pat dry. Discard the brine and set the turkey aside at room temperature while you make the stuffing.

 

  1. To make the stuffing, melt the butter in a large saucepan over medium-low heat. Add the onions and bay leaves, cover, and, stirring frequently, sweat until the onions start to change color slightly, about 15 minutes. Add the garlic and cook for another 5 minutes, stirring frequently. Add the giblets and liver, cook for another 5 minutes, and then add the celery, carrots, sage, nutmeg, allspice, salt, and pepper. Turn up the heat to medium and sauté, stirring frequently, until the celery starts to take on a bit of color.

 

  1. Add the Madeira (or port), if using, and reduce by half. Add 1½ cups of the stock and bring to a simmer. Place the diced bread in a medium bowl and pour the stock mixture over top. Mix thoroughly. If you find the mixture too dry, add a little more stock, ¼ cup at a time, until the stuffing is moist. Add some salt and pepper if required. Set aside.

 

  1. Preheat the oven to 325°F. Have a roasting pan with an elevated roasting rack ready.

 

  1. To prepare the turkey, lift the skin at the front of each breast and use your fingers to make a pocket between the skin and the breast meat. Cut the compound butter into ½-inch slices and slide the slices under the skin so they cover the breast. Stuff the cavity of the bird with the bread stuffing. Place the turkey on the roasting rack . Season the bird with salt and pepper and drizzle enough oil over it to cover the skin.

 

  1. Place the pan on the center rack in the oven and roast, basting every 30 minutes or so with the pan juices, until a thermometer plunged into the thigh of the turkey reads 180°F and the breast or stuffing reads 165°F, 4½–5 hours. Remove from the oven and transfer the turkey to a cutting board. Wrap the turkey in aluminum foil and then a towel to keep warm while it rests.

 

  1. To make the gravy, tilt the roasting pan slightly and skim the fat off the top of the drippings, reserving 2 Tbsp. Place the roasting pan on the stove over medium-low heat and add 1 cup of the wine. As it simmers, scrape the bottom of the pan with a wooden spoon to lift up all of the bits of caramelized roasting juices. Turn off the heat and set aside.

 

  1. In a separate saucepan over medium heat, melt the butter with the reserved fat. Add the turkey neck, cook until brown, add the shallots and garlic, and sauté until golden. Add the flour and stir vigorously to make an aromatic roux. Add the thyme, sage, bay leaves, and salt and pepper to taste, and then deglaze the pot with the remaining 1 cup wine. Turn down the heat and stir constantly for about 5 minutes to cook the alcohol from the sauce. Add the stock, whisking to incorporate, and then add all the drippings from the turkey pan, mixing well to combine. Simmer for 5 minutes to incorporate the flavors. Strain the gravy through a fine-mesh sieve into a gravy boat.

 

  1. Use a spoon to remove the stuffing from the cavity and place some in a bowl and some on the turkey serving platter. Carve the turkey, and present on a platter with the stuffing and gravy to your hungry (and happy) guests.

 

Articles and Resources about Indigenous History in Canada

Peter Sanagan

 

 

 

 

 

 

 

 

 

Ian's Grilled Focaccia

Ian's Grilled Focaccia

RecipesPeter Sanagan

Recipe and photos by Ian Huffam

Now that summer’s finally arrived, who wants to stay inside to cook? This grilled focaccia recipe is an ideal accompaniment to a summer antipasti platter, and it won’t heat up your kitchen! Salamoia Bolognese, a new addition to our shelves, is an all-in-one Italian seasoning salt with garlic, rosemary, sage, and black pepper. It’s excellent on all Italian dishes, but it takes even more work out of what is already a fairly easy bread recipe. Brodflour, based out of Stonewall, Manitoba, mills a Prairie Hard Red flour that delivers rich sweet ‘n spicy notes to any bread recipe. Fear not if grilling isn’t an option, apartment/condo dwellers, we also have directions for a conventional oven.  

Makes 12 Servings

Ingredients:

1 cup           warm water (about 100-110F)
1 tbsp          honey
2 tsp            active dry yeast
2 ½ cups     Brodflour Stone Milled Prairie Hard Red flour
2 tbsp          Barbera Tipo Famiglia Extra Virgin Olive Oil (for dough)
1 ¼ tsp        Salamoia Bolognese (for dough)
2 tbsp          Barbera Tipo Famiglia Extra Virgin Olive Oil (for topping, plus an extra 2 tbsp for greasing pan)
1 tbsp          Salamoia Bolognese (for topping)
2 tbsp          Parmigiano Reggiano or Pecorino Romano, grated

 Method

  1. In a large bowl, combine warm water and honey. Sprinkle in yeast, let bloom for about 10 minutes until yeast is dissolved and frothy.
  2. Stir in Brodflour, 2 tbsp olive oil, and 1 ¼ tsp Salamoia, forming a dough that comes away from the sides of the bowl.
  3. Turn dough out of bowl onto a lightly floured work surface, knead 8-10 minutes. Dough should be soft and slightly sticky.
  4. Place dough in a lightly-greased bowl, turning to ensure dough is greased all over. Cover loosely with plastic wrap or a damp dish towel, and let rise 1-2 hours in a warm spot until doubled in size.
  5. To prepare pan: grease a rimmed baking sheet with 2-3 tbsp olive oil, making sure to grease all over (a little pooling is all right; this will help to ensure a good crust). Optionally, you may then sprinkle the sheet with 1-2 tsp cornmeal or semolina (cream of wheat).
  6. Once dough is risen, punch down and stretch into a 12x18 rectangle, which should be about ½ inch thick. Place rectangle on greased baking sheet, cover again, and rest 10-20 minutes.
  7. For topping: with a spoon (or your thumb), press dimples into the dough, making sure they are nice and deep. Drizzle with 2 tbsp olive oil, then sprinkle remaining Salamoia and cheese all over.
  8. Cover dough one last time and let rise 20 minutes.
  9. Preheat your barbecue to medium heat (375-400F). Place baking sheet with dough on grill, put the top of the barbecue down, and reduce heat to medium-low (alternatively, you can turn your burners down as low as they go). Bake 10-15 minutes (after 10 minutes, gently lift one corner of bread to check it s progress. Bottom should have a golden-brown crust).
  10. Remove sheet from barbecue. Flip bread over onto grill, upside-down (this takes confidence!). Cover again and bake another 3-4 minutes, until top is golden and has satisfying grill marks (you may wish to turn your burners a little higher for this part). Remove from heat, flip right-side-up onto a cutting board or clean sheet tray. Let cool for a few minutes, and serve.
  11. For conventional oven: Place pizza stone (or an upside-down baking sheet) on lowest rack of oven, preheat to 375F. Bake 15-20 minutes, until top is golden and bottom crust is brown.

Sanagan's and Bullfrog

Peter Sanagan


At Sanagan’s Meat Locker, we recognize the importance of addressing our environmental impact. We’re reducing the carbon emissions footprint of our operations and supporting renewable energy in Canada by choosing green electricity and green natural gas for Sanagan’s through our partnership with Bullfrog Power, a Spark Power company.

Across Canada, Bullfrog’s green electricity comes from a blend of wind and low-impact hydro power sourced from new Canadian renewable energy facilities. Bullfrog’s green natural gas is sourced from methane-capture projects situated at various Canadian landfills, wastewater treatment facilities and anaerobic digestion sites.

Our green energy purchase is also helping to support to new, community-based renewable energy projects in our region and across Canada. That’s because Bullfrog Power uses its customers’ support to provide funding to these projects. Learn more about how the Bullfrog Power community is advancing these projects here bullfrogpower.com/greenenergy.

Covid-19 Awareness

Peter Sanagan

IMPORTANT NOTE: The following is our personal experience at Sanagan’s and my re-telling of some of the advice we received and decisions we made. It does not constitute advice. Toronto businesses should directly contact Toronto Public Health to obtain advice pertinent to their particular businesses and circumstances.

Toronto Public Health's Covid-19 Hotline: 416-338-7600

March 23, 2021

My experiences over the last couple of weeks have allowed me greater access to Toronto Public Health than before, and I want to share what I’ve learned, in the hopes that there is greater understanding of how Covid-19 can be contained within the business community. As Toronto opens up, I feel like all businesses and customers can gain something from our experiences at Sanagan’s Meat Locker, and I firmly believe that the more knowledgeable we all are about this pandemic, the better equipped we are to combat it. Additionally, I believe that transparency and knowledge can help reduce anxiety at stressful times.  The better we are prepared, emotionally and physically, the better we will deal with the virus in a workplace.

First, I want to state that this information is current as of today, March 23rd, in Toronto, and is reflective of my understanding of the information I was provided. Additionally, different regions, towns, and countries may have different tactics to fight Covid, as the levels of contamination and social behaviour are different from place to place. That is very important to understand, as well as the fact that this information is only up to date as of the date this was written. Things change, the scientists learn more, and there are variants of concern that we have to be ready for. Additionally, as more people get vaccinated, the situation will undoubtedly change.  Keep that in mind if you’re reading this in September 2021…

I want to clarify some things for everyone, as there has been conflicting or outdated information, and I want you all to understand the information Toronto Public Health conveyed to Sanagan’s in regards to Covid-19 transmission in the workplace. The advice we received is based on the scientific understanding of the Covid-19 virus and how it behaves.

1)  Toronto Public Health's Role

The number one thing everyone should all know is that Toronto Public Health is the authority for all public advice related to Covid-19 in Toronto. You may have read articles from other regions, or heard something on the news, or even had been given information by an employee of a local hospital, that may conflict with what we're doing at the business level. There is no greater authority on the specific nature of what's happening in Toronto, and more importantly in a Toronto business, than the Toronto Public Health team that works directly with organizations. There is always an investigation into these matters, and any decisions are made based on the science and particular circumstances in the workplace. If you ever have any questions or concerns about Covid-19 in general, or how we (or any businesses) operate, I implore you to contact Toronto Public Health's Covid-19 Hotline at 416-338-7600.

2) Closing a Business due to Covid-19

As a business, I feel like we did the right thing last week by closing to examine what our next steps should be. However, Toronto Public Health does not currently recommend that businesses close if there is a positive Covid-19 case. As far as I understand, at no point does Toronto Public Health recommend that a business, or any organization, close due to a single case of Covid-19 or even if an outbreak has been declared. The most important piece for Toronto Public Health is containment of the virus. They contain the virus by determining who may have been exposed based on the level of risk during contact with a positive case. An organization is not required to close and test all employees. So, while I think we did the right thing for us at the time, it wasn't necessary in the eyes of science and Toronto Public Health.

3) Exposure Levels

There is a difference between "high-risk" and "low risk" exposures (or contact levels). A high-risk exposure is defined as being within 6 feet (or 2 meters) of someone who has tested positive for Covid-19 for a cumulative time of 15 minutes over a day. Cumulative is important, as you don't want to assume that you can be close to someone for five-ten minutes, walk away for a half hour, then do it again a few more times. That could still be considered high-risk.  Note that I say "considered". It can be extremely confusing and stressful to try to figure out if you have been a high-risk exposure to a contagious person. You may think "what if I talk to someone for a minute fifteen times a day", or "what if I pass someone in a hallway 100 times a day?" "How do you estimate the cumulative time you've spent with one person, when I work with up to 20 people per day?" These are all legitimate questions, and Toronto Public Health is the key investigator in determining who is at high-risk. They talk to the infected person, they talk to management, and they will talk to you if they think you are at risk. From my understanding, you are not considered high-risk if you walk by someone a bunch of times in a decently ventilated environment. You are considered high-risk if you have multiple 5–10-minute conversations with a contagious person within 6 feet (2 meters) a few times in an 8-10 hour shift. So, the lesson is: KEEP YOUR DISTANCE. Move around and talk to someone from afar. Don’t eat lunch with someone without physically distancing yourself. And remember, at the end of the day, it will be Toronto Public Health who determines who is a high-risk contact and who isn’t. They know the questions to ask to get the answers they need to determine this, which leaves a lot of the guesswork out of your hands.

4) Contagious Time

The current advice is, after more than a year of learning about Covid-19, scientists now understand that a person is considered to be contagious up to 48 hours before the onset of symptoms. That is, if you feel a tickle in your throat on a Monday afternoon that turns out to be a symptom of Covid-19, Toronto Public Health considers you to have been contagious starting from the Saturday two days prior. Even if you had a close contact with another person on the Friday, that isn't actually considered high-risk for contracting Covid-19. That close contact will likely be eliminated from Toronto Public Health's investigation.

5) Isolation Time

A person who has tested positive for Covid-19 must isolate for 10 days from receiving the positive results. A person who is considered to have had high-risk exposure must isolate for 14 days from the last contact. Why the difference? If you have tested positive for Covid-19, science tells us that you will most likely only be contagious for a maximum of 10 days after getting results. If you were exposed to Covid-19, the virus can incubate and not express itself symptomatically for up to 14 days. Someone who tests positive for Covid-19, should not be contagious after ten days of learning of their result. Someone who may be incubating the virus, regardless of whether or not they have symptoms, could be contagious for up to 14 days. I use the word should when talking about a person with Covid-19, because it is still determined by Toronto Public Health if you can stop isolating. Again, it takes the guesswork out of the picture.

6) Getting Tested

Currently, Toronto Public Health recommends the earliest you should get a test is FIVE days after exposure. On top of that, they don't recommend you get a test unless you are considered a high-risk exposure case. By all means, you can get a test for your piece of mind, but the most important thing for any low-risk contact to do is to monitor symptoms, constantly wash your hands, and physically distance from each other.

7) Declaring an Outbreak in an Organization

If two or more cases of Covid-19 occur at an organization, and they can be epidemiologically connected to each other, Toronto Public Health will determine an outbreak has occurred, and post the business name and number of cases on their website. Before declaring an outbreak, they have to eliminate all other possibilities of why two or more people have contracted Covid-19. As we all know, this virus is rampantly spread throughout the community, and Toronto Public Health does not automatically assume that one case led to another. Rather, they will follow up with the positive cases, investigate thoroughly, and determine how else it could have been contracted.  As discussed, Toronto Public Health will investigate who is positive, and who may be considered high-risk, and direct individuals to isolate based on the findings of that investigation. Although there are exceptions, we have been advised that Toronto Public Health generally would not recommend that a business should close. If we were to find ourselves in a situation where there are quite a few employees isolating, we would make decisions based on who is available and safe to work, and what Toronto Public Health recommends we do at that time. Remember, Toronto Public Health is the authority, and I am happy to take direction and guidance from them. THIS DOES NOT MEAN THAT I WOULDN'T CLOSE THE SHOP IF I FELT IT WAS AN UNSAFE PLACE TO OPERATE. I want to be clear with everyone on this, and I should hope that last week's decision shows you that I'm not afraid to make those hard decisions. Businesses should make decisions based on the scientific knowledge and guidance from Public Health.  

8) Public Messaging

Currently, there is no requirement by Toronto Public Health for a business to message the public about Covid-19 cases in their workplaces. As mentioned, if there are two or more linked cases at a single workplace, Toronto Public Health will post this information on its website.

9) Remember to Breathe and Relax

This is extremely hard to do and extremely important to do. We may experience outbreaks, and we will handle them well, just like we've handled so many other hurdles over the years. I for one need to remember this, as I process stress and pressure with varying degrees of discomfort. To be honest I haven't slept much this last week. I've been emotional and have had to put on a good face. But that's ok, because I believe that we will get through this. It sounds corny, but it's true. This virus is terrible and is wreaking havoc across the planet, but the vast majority of us will remember it as "those terrible years". If we keep our sights on that, we can get through this. I could bore you with terrible events that happened in the business's lifetime that, while at the time felt immeasurably difficult to overcome, are now just memories.

Focus on good science and a positive future. These thoughts will help you get through the hard times.

Take care,
Peter

Graham Dreams of Sushi

Graham Dreams of Sushi

Peter Sanagan

by Graham Duncan

Two things got me thinking about making sushi. 1) Finally getting around to watching Jiro Dreams of Sushi, the documentary about Tokyo’s renowned sushi chef and his awesomely barebones restaurant. 2) Sanagan’s now carries high quality sushi rice and deluxe soy sauces. It was time to get rolling. 

When you say sushi, you’re probably thinking of the Japanese cuisine — like going to a sushi restaurant. More accurately, sushi is Japanese-style short grain rice seasoned with a mixture of rice vinegar, sugar and salt. It is this rice preparation, combined with seafood, egg or vegetables, that comprises what we commonly call sushi. The quality of your sushi rice is going to go a long way to defining the quality of your sushi.  That’s why we carry Tamanishiki Super Premium Short Grain Rice.

You may be surprised to discover that Tamanishiki is grown in the Sacramento Valley, but Californian sushi rice is some of the best in the world. After: washing; soaking; boiling; seasoning with the vinegar mixture; and cooling it (you fan it like it just fainted), my sushi rice might have earned a dismissive half glance from Old Man Jiro. In other words, it was delicious and seemed a perfect midpoint of sticky but not gluey. The only problem was I couldn’t stop eating it. It’s hard to roll sushi when all the rice is gone.  

Once you’ve made your sushi rolls, bowls, or nigiri, you’re going to want to flavour it with some Japanese soy sauce. Kuyo Murasaki started making soy sauce in the late 1880’s. They’re now into the 5th generation and are renowned for their premium soy sauce. Almost syrupy, It has an irresistible vegetative, fermented complexity and a relatively low salt profile. If you can get sushi grade fish, don’t think of using any other soy sauce. 

If you want a more upfront salt bite to your soy sauce, the sort of condiment perfect for fattier rolls and tempura, or as an full-flavour ingredient, try the specially imported Kikkoman Prime Umami Soy Sauce, made with only water, soybeans, wheat and salt. It comes in a really smart non-BPA bottle with a collapsible inner liner to help keep it fresh.  

Our new line of imported and locally produced foodstuffs continues to be a source of inspiration. I realize that may sound like marketing BS but it’s really what I’m experiencing. You get some jar of something, you find a recipe, employ a new technique, maybe feel like you’ve gotten a little closer to another culture, it tastes great; it’s like leaving home without leaving your kitchen.

Tap Phong Means “Collection of Best Stuff”. There’s Nothing Lost in That Translation.

Tap Phong Means “Collection of Best Stuff”. There’s Nothing Lost in That Translation.

Peter Sanagan

by Graham Duncan

The Tran Family at the opening of their current location at 360 Spadina Ave. (1989) Left to right: Danny Tran, De Tran, Huong Tran, Dat Chuong Tran, Anna Tran, John Tran

One day while I was working in the shop I began chatting to a very engaging customer. She spoke thoughtfully about Kensington and Chinatown; the past, present and the future. I was impressed. And rightly so, as she turned out to be Jessica Tran whose family own Tap Phong, the amazing kitchen supply store on Spadina Avenue.

Barely a day goes by at Sanagan’s Kensington where we don’t run over to Tap Phong for a ladle, or box of skewers, or a pack of deli bags. So, when Jessica and her cousin, Lili, whose grandparents started Tap Phong back in Vietnam, consented to share some of their family’s Lunar New Year traditions and to talk about the store, I was thrilled. I love Tap Phong!

The Tran’s fled their home as boat people during the late stages of the Vietnam War. After a period in a Malaysian refugee camp, they gained sponsorship to Canada and soon after established the business in Chinatown, run as a partnership between brothers John and Danny with their wives, Anna and De. Lili and Jessica are part of the third generation of Trans at Tap Phong.

The strength of the Tran family bonds that allowed them to survive such a tumultuous past and prosper as they do today are celebrated at Lunar New Year or Tết as it’s called in Vietnamese. 

“Our tradition is to gather on New Year’s Eve at Lili’s mom’s house”, says Jessica. “It’s a big feast — a lot of courses; dishes symbolizing wealth, happiness, fortune. Noodles equal longevity; duck or poultry for good fortune. Lili’s grandmother’s classic recipe is braised duck”. Lili continues, “The main dish is usually this big soup at the centre of the table. It’s got: chicken broth; carrots carved into flowers; daikon; napa cabbage; liver; shrimp balls; fish mah — the ladies love it, it’s full of collagen — pork-and-shrimp balls. It’s big”.

You can see that the Trans don’t kid around when it comes to Tết feasting but if Jessica’s any indication, they eat well the rest of the year too. “I love the product quality and selection at Sanagan’s. It’s like a candy shop. I get giddy. I cook just for myself so I can never buy all the things I want. I like to stock up on bacon for the weekend. I love the hanger steak with chimichurri; that’s great on the stovetop. If I’m treating myself - ribeye.”

If you’ve ever seen the sheer quantity of items at Tap Phong, you would understand that keeping track of it all would work up quite an appetite. Lili and Jessica fire off a cross section of what crosses the counter: “Portion control containers; spider strainers; bubble tea urns; dim sum steamers — “there were so many dim sum houses” — COVID stuff, like take-out supplies and insulated bags for delivery guys; industrial mixers; $20,000 refrigerator units; 6 ft pitchforks for barbecue restaurants”. And that’s just the tip of the iceberg lettuce.

Quantity is one thing but the Tran's multi-generational understanding of their clientele and adapting as that clientele evolves is what defines a lot of their success.  “When you have families coming to a new country, they’re just on survival mode”, says Lili. “You offer experience. Maybe they want to make dough. They don’t need a Planetary Mixer. They just need a dough spiralizer. Most people don’t know that exists. It makes my heart sing to help people find what they really need”.

If you spend any time in the kitchen, do yourself a favour and visit Tap Phong, once the lockdown’s over. Or check them out at tapphong.com for curbside pick up. If your heart doesn’t sing while you shop, you’ve got a tone deaf ticker. 

Crispy Devilled Chicken

Crispy Devilled Chicken

RecipesPeter Sanagan

What makes a chicken devilled? Its horns, obviously.

For whatever reason, when a quantity of mustard is added to a dish, it is often referred to as being “devilled”. I assume that there were not a lot of hot peppers in classic French cuisine, so mustard was the hot spice of choice. While we have moved on to spicier ingredients, I still love the flavour mustard brings to a dish, and this recipe is no exception. Great for a quick and easy weeknight meal, try it with some steamed green beans and plenty of lemon wedges for juicing.

Serves 4

Ingredients

8                          boneless chicken thighs, skin on
to taste                 salt and pepper
4 tbsp                   Dijon mustard
1                           egg, beaten
8 tbsp                   all-purpose flour
2 cups                  breadcrumbs
6 tbsp                   vegetable oil (or another neutral frying oil)

Method

  1. Season the chicken thighs with salt and pepper. Beat the egg and the mustard together and season with salt and pepper.
  2. Set up a dredging station (one dish has flour, one dish for the egg/mustard mixture, one dish for the breadcrumbs).
  3. Coat each chicken thigh in flour, then transfer to the egg/mustard mixture to coat well. Finally, transfer to the breadcrumbs, pressing the chicken thigh firmly into the breadcrumbs to coat well. Transfer the breaded chicken thigh to a tray to await frying.
  4. Heat the oil in a large pan over a medium high heat. When hot, place two chicken thighs in the pan, cooking until golden brown on one side before carefully turning over. Finish cooking each thigh until an internal thermometer reads 160°F, approximately five minutes. Remove from the pan and drain on paper towel, then repeat with the rest of the chicken thighs.