Sherrill Sherwood, Collection Coordinator: Hello, I’m Sherrill Sherwood from the Haliburton County Public Library and this is Library Moments. Once a week some of us from the library will come and talk about books, upcoming events, or the services we offer at the library.
Wording from the library policy that is titled Intellectual Freedom states; It is the responsibility of libraries to guarantee and facilitate access to all expressions of knowledge and intellectual activity, including those which some elements of society may consider to be unconventional, unpopular or unacceptable. To this end, libraries shall acquire and make available the widest variety of materials.
And….it’s hunting season. Many families in our community take part in the annual ritual of deer hunting and many families disagree with it in principle.
There is a saying that “every great library has something to offend everyone”. With that spirit in mind Bessie Sullivan and I have gone for it – we will potentially offend you with the cookbooks we have chosen to discuss today.
Jean-Paul Grappe has been the chef and owner of four major restaurants and has taught for nearly 25 years. He has written many award-winning cookbooks including one in the library’s collection, The Complete Wild Game Cookbook. This enticing and informative cookbook explains, from forest to table, how to make the most of wild game. Absorbing and engaging, it is not only full of information about game but also introduces you to several wild plants that pair especially well with the suggested dishes. In addition to 165 mouthwatering recipes, it features numerous nuggets of information, such as recipes for making broths, gravies, marinades and glazes. From tips on preparing and cooking game to the different species available throughout North America, this is a valuable primer for anyone who already includes game in their diet or those home cooks who are just discovering wild game for the first time. Page ten of this cookbook is titled Hunting and Respect. The last two paragraphs on that page read; Hunting is a privilege. An honor code should accompany it. Killing to collect only a few pieces of meat is an insult to nature. It shows a lack of respect and community spirit. Just as a hunter should know how to handle a weapon, so should he be able to handle a butcher’s knife! With the publication of this book, nobody will ever have an excuse again. All the coveted prey, from the smallest to the greatest, have been meticulously identified here. They will thus make their way to our tables, accorded the proper respect due to them. Happy hunting and bon appetite.
Bessie Sullivan, County Librarian: No matter how ethically meat is collected some people feel that we just shouldn’t eat it. There’s vegetarian cooking that omits meat but still incorporates animal products. But even the production of milk and eggs causes controversy. How the animals are treated while they are producing milk and eggs and how their lives end when they are through their production days, is a moral concern for some. The people that feel this way are called vegans and avoid the use of animal products altogether including not wearing leather.
Super Fresh is a new vegan cookbook put out by the partners of Toronto based Fresh Restaurants. Founders Ruth Tal and Chef Jennifer Houston have been using whole, natural ingredients to create crave-able and vibrant vegan meals, juices, and smoothies for almost two decades. Inside this book you will find brand new creations as well as the often-requested and long-awaited recipes for hugely popular Fresh Restaurant favourites.
Sherrill Sherwood, Collection Coordinator: These titles and other cookbooks can be requested through any of the eight branches in the County. No matter which side you are on in this issue, it’s good to remember we all share a common thread, we all have to eat! That’s it for this week’s episode of Library Moments, thanks for listening here on 100.9 CanoeFM.
*Originally aired on 100.9 CANOE FM, November 6-12, 2016.