 Whitewater Cooks The Food We Love, Fortress at the Chutzpah! Festival, and the legacy of Arthur EricksonNXNW Nov 2/3, 2024 | Welcome to the NXNW newsletter! This weekend, we're checking in with a new entry of Whitewater Cooks' bestselling cookbook series, a collaborative dance piece coming to the Chutzpah! Festival, and a new documentary on the life of legendary architect Arthur Erickson.
Looking for something from a past show? Check out our CBC Listen page. | | | Coming up on NXNW this weekend: | | | Saturday |  | On Oct. 20, 1949, a patent application was filed for what we now call the "barcode." Retail Prophet CEO Doug Stephens joins us to catalogue the barcode’s 75th anniversary, the history of its usage, and more. | | | | | Kicking off our November Heavy Metals series, Stephanie Geracitano shows us the metal-smithed jewelry she creates with her business, Orii Design, which will also be exhibited at the 2024 Eastside Culture Crawl (Nov.14-17). | | | | | Livona Ellis and Rebecca Margolick chat about exploring femininity, matriarchs and more as they prepare for Fortress (Nov. 8-9), their new collaborative dance piece premiering at the Chutzpah! Festival (Nov. 1-10). | | | | | Chef Shelley Adams and her son Conner share some favourite recipes found in Whitewater Cooks The Foods We Love, their collaborative new entry in the bestselling cookbook series inspired by Whitewater Resort dishes.
(One of which we've listed below.) | | | | | Sunday | | | The Nature Educator Rachael Tancock offers us a beginner's guide to plant identification in B.C. and beyond, which she also shares as the host of the new CBC Creator Network series Planting Curiosity. | | | | | Corey Payette previews In Spirit: A Concert for Heroes, a special concert honouring National Indigenous Veterans Day (Nov 8), and his new musical On Native Land (Nov. 9), which are both part of the 5th annual TRANSFORM Festival taking place at the Queen Elizabeth Theatre. | | | | | Joanne Thomson talks about storing her family history in watercolour canvas and poetry with her new art book 300 Mason Jars: Preserving History. | | | | | Directors Ryan Mah and Danny Berish reflect on building legacy in their new documentary Arthur Erickson: Beauty Between the Lines, which chronicles the life of the influential Vancouver architect. | | | | | | | | | The life and legacy of Arthur Erickson | | | You may recognize Arthur Erickson as the late B.C. architect responsible for designing and planning more than 800 projects worldwide, including Vancouver's Robson Square and Simon Fraser University. This week, Ryan Mah and Danny Berish join us in the studio to talk about their new documentary Arthur Erickson: Beauty Between the Lines, which not only delves into Erickson's groundbreaking work but also shares some insight into his personal life and private struggles.
Arthur Erickson: Beauty Between the Lines is screening at Vancouver's VIFF Centre on Wednesday, November 20th at 5:30 p.m. PT. | | |  | Danny Berish and Ryan Mah in the NXNW studio. | | | | | | | Growing up with Whitewater Cooks | | | Shelley Adams is the chef and author of the popular Whitewater Cooks series, the bestselling line of cookbooks inspired by the dishes of Whitewater Ski Resort in Nelson, B.C. Shelley and her son Conner join us to discuss Foods We Love, the latest entry which sees them collaborate with colourful recipes, one of which we've shared with you below. Give it a try!
PETRA’S ROASTED CAULIFLOWER
(With crispy pancetta and olive dressing. Serves 4)
"Our treasured friend Petra shared this recipe with us a few years ago and it seriously is one of our favourite dishes in the world. It’s so delicious paired with sablefish or salmon, but also fabulous with just a bowl of basmati rice."
INGREDIENTS - 1 large head cauliflower, trimmed and cut into bite-sized florets (about 8 cups)
- 1⁄2 cup extra-virgin olive oil, divided
- 1⁄2 tsp Maldon salt, plus more as needed
- 1/3 cup green or kalamata olives, crushed, pitted and chopped
- 1 large garlic clove, minced or finely grated
- 1 lemon, juice of, plus more as needed
- 1⁄4 tsp crushed red pepper flakes, plus more as needed
- 1⁄4 cup parsley, chopped
- 4 ounces pancetta or bacon, cut into 1/8-inch cubes
- 3⁄4 tsp cumin seeds
- 1⁄2 cup Parmesan, grated
METHOD
1. Preheat oven to 425°F.
2. Place cauliflower on a parchment-lined baking sheet and toss with 1⁄4 cup olive oil and 1⁄2 tsp salt until well coated. Roast for 10 minutes. Toss and return to oven for 10 minutes.
3. Mix together the olives, garlic, lemon juice, pepper flakes, parsley and a large pinch of salt in a small bowl. Pour in the remaining 1⁄4 cup olive oil, whisk well and set aside.
4. Remove cauliflower from the oven, sprinkle with pancetta and cumin seeds, and gently mix to combine.
5. Sprinkle Parmesan on top and roast for another 15–20 minutes, or until cauliflower is tender and cheese is golden brown and crispy.
6. Spoon the olive dressing all over the cauliflower while still hot and toss to combine. Taste and add more salt, red pepper flakes or lemon juice if needed.
7. To make this an equally delicious vegetarian side dish, simply omit the pancetta. Enjoy! | | | | | | | In case you missed it... | | | Last week on NXNW, Chef Bruno Feldeisen joined us to talk about why he chose the title ingredients of his new cookbook: The Bacon, Butter, Bourbon and Chocolate Cookbook.
Stream this interview on CBC Listen, or read more about The Bacon, Butter, Bourbon and Chocolate Cookbook on CBC. | | | | | Thanks for listening! | Have comments or suggestions you'd like to share? Email us!
The NXNW Team | | | | | |
