21Mar 2017 by Plant Matter Kitchen
PETA Protests Canada Goose

PETA Protests Canada Goose

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Photo credit: CBC News Keeping their enemies close, People for the Ethical Treatment of Animals (PETA) is taking a corporate stand against animal cruelty. PETA VS. CANADA GOOSE Adorning placards that read “Friends Not Fashion” and “Wear Your Own Skin,” coyote-masked PETA activists lined up in front of the New York Stock Exchange (NYSE) on March 16. Their purpose? To protest the Initial Public Offering of the Canada Goose stock, on the first day it went public on the NYSE and the Toronto Stock Exchange (TSX). Canada Goose was founded in 1957 under the name Metro Sportswear Ltd. Their winter wear is made with animal furs and feathers—coyote fur on the hoods and down made from duck feathers. Protesting against the inhumane capturing, trapping, and treatment of coyotes—whose fur is…
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21Mar 2017 by Plant Matter Kitchen
INTRODUCING: PMK’S NEW MENUS!

INTRODUCING: PMK’S NEW MENUS!

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Did you know… March is the second month of the year to have 31 days, was named after the first month of the earliest Roman calendar “Martius,” is represented by the daffodil, and is the time when Spring arrives! It’s also the month of NEW MENUS at Plant Matter Kitchen! From bountiful burgers for the hungry adult and crust-less sandwiches for the "Weegans", to health-giving breakfast bowls and creamy linguine that feeds the soul, our new menus showcase our chef’s global culinary interests and highlight familiar local flavours. All Organic. All Vegan. All Healthy. All The Time! WE’VE ADDED BREAKFAST, AND MORE! We now serve BREAKFAST every day! Come visit us at 162 Wortley Road for your morning coffee and a Tofu Scramble Sandwich with Chao Cheese on a wheat-free…
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20Mar 2017 by Plant Matter Kitchen
VEGAN WARRIOR: DEBBIE SOMERS

VEGAN WARRIOR: DEBBIE SOMERS

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    She’s conscious of sustainable food choices. She’s active in her pursuit and her beliefs. She’s deeply passionate about animal wellness. She’s raising her family to be the healthiest version of themselves as possible. She’s celebrating five years of being vegan, this month! She’s Debbie Somers and she’s a Vegan Warrior. DEBBIE’S STORY Debbie began her journey toward veganism 24 years ago, when she was in high school. Being raised in an Italian family where traditional foods are the epitome of culture, affection, and familiarity did not give Debbie much wiggle room when it came to choosing a diet that was right for her. Since veganism wasn’t an option in her teen years, Debbie became a pescetarian after hearing the sound of rabbits screaming as her father butchered them.…
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10Mar 2017 by Plant Matter Kitchen
Veganism + Athleticism = TIA BLANCO

Veganism + Athleticism = TIA BLANCO

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She loves to paint. She’s competitive. She always beats the boys in armwrestling. She’s a role model and an athlete. She’s a professional surfer. She’s vegan. LIFE ON THE WAVE When she was just 3 years old, Tia Blanco learned to surf with her father in Waikiki… and she’s never looked back! “When I am surfing I feel free [and] relaxed,” says Tia, “the ocean can definitely be scary sometimes, so you always have to stay humble to it [and] learn to adapt to all conditions, and push your limits but still stay safe.” Tia has turned her passion for surfing into a career—that’s not only fun and healthy, but that’s brought her onto the world’s stage. An internationally recognized and celebrated surfer, Tia’s awards are nothing short of impressive:…
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08Mar 2017 by Plant Matter Kitchen
IN THE KITCHEN WITH PMK: OUR VERY OWN HOT SAUCE RECIPE!

IN THE KITCHEN WITH PMK: OUR VERY OWN HOT SAUCE RECIPE!

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    It’s a day in the kitchen with Plant Matter Kitchen and we’re making our very own hot sauce! A PMK SPECIAL From its raw ingredients to the finished product, our PMK hot sauce really is something special. Its ingredients are natural, organic, locally-sourced, and the perfect balance between sweet and spicy. The variations are endless and its usages are left to the culinary imagination. If you love hot sauce as much as we do, then watch our video tutorial, read our blog, and get cooking! But first, you’ll need to round up the perfect ingredients: One organic, sweet onion German garlic White vinegar Table salt Organic cane sugar Water Green Jalapeños THE PROCESS 1) Gather your ingredients in one place. 2) Chop the peppers into four then slice…
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28Feb 2017 by Plant Matter Kitchen
COMBATING CLIMATE CHANGE: CLEAN ENERGY, RECYCLABILITY, SCIENCE & GOVERNANCE

COMBATING CLIMATE CHANGE: CLEAN ENERGY, RECYCLABILITY, SCIENCE & GOVERNANCE

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At Plant Matter Kitchen, we’re aware that while caring and being conscious of the safety and security of our environment has a lot to do with the food on our plate, but it’s a topic that is more than food-deep. PLATES TO WALLS TO ELECTRICITY We are accountable for the food we serve. Not only is the food on our plates completely vegan, it is always organic, gmo-free, and local — all three of which help drastically reduce our carbon footprint by avoiding the damaging and devastating system of factory farming. David Suzuki, renowned Canadian environmentalist, offers various ways to reduce our carbon footprint on a daily basis — many of which Plant Matter Kitchen already practises! USE GREEN ENERGY: Plant Matter Kitchen is completely powered by clean, green energy…
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23Feb 2017 by Plant Matter Kitchen
VEGANS OF PMK: GABRIELLA’S STORY

VEGANS OF PMK: GABRIELLA’S STORY

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  Meet Gabriella Cuadra, a dear friend of the Plant Matter Kitchen community. Gabriella was introduced to the vegan lifestyle by a friend. After being sick for 17 days, she began a vegan diet, and says, “I noticed right away that I wasn’t weak anymore.” It’s been four years since that illness, and she’s been vegan ever since. Her favourite vegan dish? Caesar Salad. This was her favourite dish before becoming a vegan, and it’s still her favourite dish now—thanks to Plant Matter Kitchen’s recipe. “I was just amazed at the quality and the texture of the Caesar salad,” says Gabriella, “it’s amazing!” Q & A WITH GABRIELLA What advice do you have for people new to veganism? Gabriella’s first piece of advice: “be creative and patient with yourself when…
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14Feb 2017 by Plant Matter Kitchen
Historic Arva Flour Mill: Here To Stay!

Historic Arva Flour Mill: Here To Stay!

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Founded in 1819, Arva Flour Mill is one of Canada's oldest, most historic businesses. There aren’t many places like this around any more: the Mill is a significant and valuable landmark in the local community, in the province, and in the country. Preserving History, Cultivating Community History, story, products, and atmosphere are what make Arva Flour Mill not only a local favourite for dry goods but also a tourist attraction and a functioning museum—all in one. Just like in the 1800s, people come from all over Southern Ontario to get their flour from the Mill and to experience its unique historicity for themselves. From light rye flour to cornmeal, the Mill offers local, natural, quality flour products and sift their flour through 12 sifting processes. It’s unique qualities like this…
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30Jan 2017 by Plant Matter Kitchen
Bound To The Basics: A Devotion To Natural, Authentic & Organic Eating

Bound To The Basics: A Devotion To Natural, Authentic & Organic Eating

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At Plant Matter Kitchen, we believe that in order to become our healthiest selves, we have to revert back to the basics and get in tuned with the environment around us. This approach to cooking, eating, and living is implemented—and tasted—in every meal that we cook and serve at Plant Matter Kitchen. STEP BY STEP Plant Matter Kitchen chefs prepare dishes as they’re ordered and use only the freshest ingredients. Nothing comes from a box, a can, or a jar. All ingredients are organic and arrive at our kitchen in their rawest forms—from local farms. The kitchen’s transparent, open concept allows guests to see exactly how their salads, wraps, and pizzas are being made—step by step, ingredient by ingredient. CHANGE IS UPON US “People are waking up,” says Glenn Whitehead,…
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20Jan 2017 by Plant Matter Kitchen
#PMKVeganWarrior: ABBY MCCUAIG

#PMKVeganWarrior: ABBY MCCUAIG

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Passionate. Dedicated. Advocate. A LEADER OF THE CAUSE Abby McCuaig is an animal rights activist who sees the same liveliness, love, vitality, and yearning in the eyes of pigs as she does in the eyes of her dog. Abby wakes up at 4:00am on multiple days of the week to bear witness. Her activism gives voice to the voiceless animals on their way to slaughter, which began by her attending a vigil at Fearmans Pork Inc. with the Toronto Pig Save group. Abby says: “As soon as I saw the impact that even just being there could have, I knew I had to be out there every single opportunity I had.” Abby has adjusted her life and work to dedicate herself full time to her activism. She travels to educate…
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