 Foodways at Richmond Art Gallery, Bruno Feldeisen's decadent new cookbook, and Hannah McGregor's queer feminist take on Jurassic ParkNXNW Oct. 26/27, 2024 | Welcome to the NXNW newsletter! This weekend, Marlene Yuen takes us through her installation at the Richmond Art Gallery, examining food culture and Steveston's first supermarket, Bruno Feldeisen previews his new cookbook, which highlights four of his favourite ingredients, and Hannah McGregor gives a fresh take on Jurassic Park with her new book Clever Girl.
Looking for something from a past show? Check out our CBC Listen page. | | | Coming up on NXNW this weekend: | | | Saturday |  | When you're planning a trip or vacation, weather-related worries may be top of mind. InsureMyTrip CEO Suzanne Morrow joins us to suggest what you can watch out for when browsing travel insurance policies. | | | | | Our October series about apples closes with Mindful FUD, a North Vancouver company that is taking discarded apples and turning them into vegan honey. Founders Venessa Stonehouse and Jake Cubric explain what got the fruit rolling on this idea. | | | | | Director Gerardo Avila and his team of performers take us through La Llorona, a Dia de Muertos (Day of the Dead) celebration making its Vancouver premiere on Nov. 1, as part of the 21st annual Heart of the City festival. | | | | | | Hannah McGregor invites us to revisit Jurassic Park with her new book Clever Girl, a queer feminist analysis of the 1993 Steven Spielberg classic. | | | | | Sunday | | | The Cundill History Prize is announcing its winning history book on Oct. 30, with the winner set to receive a lucrative prize of $75,000 US. CBC's Jennifer Clibbon introduces us to the three finalists and their nominated books. | | | | | Marlene Yuen takes us through her installation at Foodways, a new exhibit at the Richmond Art Gallery that examines our complicated relationship to food with the works of 12 artists. (Oct. 19-Dec. 31) | | | | | Author Carleigh Baker gives us a preview of her new short story collection Last Woman, which she's taking to the Fraser Valley Writers Festival on Nov. 2. | | | | | Chef Bruno Feldeisen shares recipes inspired by his favourite ingredients in The Bacon, Butter, Bourbon and Chocolate Cookbook. (We've shared one of those recipes below.) | | | | | | | | | The Bacon, Butter, Bourbon and Chocolate Cookbook | | | You might recognize Chef Bruno Feldeisen as one of the judges in The Great Canadian Baking Show on CBC Gem. But he's also placed some of his culinary expertise into a new project, The Bacon, Butter, Bourbon and Chocolate Cookbook.
This week on NXNW, Chef Bruno joins us in studio to talk about why he's using those four named ingredients to create some of his favourite recipes, one of which we've listed below.
Give it a try!
Spicy Candied Chocolate Bacon (makes 12 strips)
(From Bruno)
"I eat these evil (as in, I can’t resist temptation) candied bacon strips for breakfast.
Then, I have more for lunch. And inevitably, a few more for dinner. And that’s the way I make my day a happy one."
Ingredients:
-12 slices of uncooked bacon
-1/4 cup (60 ml) maple syrup
-1/2 cup (125 ml) light brown sugar
-2 teaspoons (10 ml) cayenne pepper
-2 teaspoons (10 ml) finely chopped fresh thyme
-3/4 cup (180 ml) chopped bittersweet chocolate
Instructions:
1. Preheat the oven to 330 F (160 C).
2. Place the bacon slices in a small bowl and pour the maple syrup over them.
3. Delicately combine with your hands until each slice is coated in maple syrup, then remove the slices one by one and place them onto a parchment-lined baking tray.
4. Sprinkle each slice with brown sugar, cayenne pepper, fresh thyme and cinnamon, and bake for about 20 minutes.
5. The bacon should be golden in colour and crispy. Cook longer if necessary.
6. Once cooked, remove each bacon slice using a pair of tongs and place on an oiled cooling rack (to avoid the candied bacon sticking to it). Once cooled, the bacon will be crispy.
7. Place a double boiler over medium heat. Add the bittersweet chocolate to the bowl, and allow it to melt slowly.
8. Using a fork, drizzle each candied bacon slice with some chocolate to create a zebra pattern.
Enjoy! | | |  | | | | | | | Foodways at Richmond Art Gallery | | | NXNW's Margaret Gallagher paid a visit to the Richmond Art Gallery to take a look at Foodways, a new installation running Oct. 19 - Dec. 31. The exhibit sees a handful of artists exploring food culture and asking questions about identity, community and colonialist history.
Joining us is Marlene Yuen, one of the artists featured in the exhibition. Yuen's large-scale, print-based work was inspired by Steveston's first supermarket, the Hong Wo, which served the community from 1895-1971. | | |  | Marlene Yuen in front of her work at RAG. | | | | | | | In case you missed it... | | | Last week on NXNW, Michael Turner spoke with us about his new book Playlist: A Profligacy of Your Least-Expected Poems. His new collection includes poems inspired by inverted lyrics of popular songs, as well as essays that explore Michael's life and Vancouver's arts history.
Stream this interview on CBC Listen. | | | | | Thanks for listening! | Have comments or suggestions you'd like to share? Email us!
The NXNW Team | | | | | |
