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Can you take on the salt-free challenge during salt-free awareness week?
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It is SALT-FREE AWARENESS week, and we are celebrating on CTV Morning with the wonderful host Annette (left), Founder of Salt-free Canada and Blue and Green Soiree Patricia Treusch (middle) and our very talented Chef Kenton Leier (right) from Le Cafe at the National Arts Centre is cooking up a mouth watering, salt-free Fogo Island...
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Now in its second year, residents in Ottawa will be challenged to drop the salt shaker and encouraged to eat salt-free.
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On March 23, 2017, Restaurant International hosted its annual Blue & Green Soiree event, featuring a salt-free dinner, live jazz music and a raffle. Algonquin College Chef-Professor Mario Ramsay and student Chef Cynthia Douglas chatted to CTV’s Leanne Cusack about salt-free cooking and the coming to Restaurant International this month. Watch the video here. The...
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Some Ottawa chefs-in-training have a challenge on their hands next week — to make a delicious salt-free supper for a special gala. The Blue and Green Soirée at Algonquin College, an evening to raise money for The Kidney Foundation of Canada, focuses on a salt-free menu to demonstrate a renal-friendly diet. Patricia Treusch, the founder...
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Read here how our Culinary students under the direction of Chef Mario Ramsay provided salt-free yet flavourful fare to the second annual Blue and Green Soiree, a culinary evening that focuses on creating better restaurant food options for people with chronic kidney disease.
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By CAROLINE PHILLIPS, Ottawa Citizen Future chefs and cooks spiced up the night at Algonquin College’s Restaurant International on Thursday by serving entirely salt-free fare to guests of the Blue and Green Soirée, a culinary evening that focuses on creating better restaurant food options for people with chronic kidney disease. “It’s about getting the new...
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Have a look at CTV’s coverage of the event. Watch the Video!
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By: CARLY WEEKS, The Globe and Mail Canadian restaurants continue to serve up excessively salty dishes because that’s what consumers want, according to a national food-service industry association. The comments come after a new study was published showing that from 2010 to 2013, many Canadian restaurant chains added sodium to menu items or failed to...
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By Jim Oldfield, University of Toronto “There is an urgent need for legislation that requires both calorie and sodium information on restaurant menus,” says Mary L’Abbé University of Toronto researchers have found that a large majority of Canadians want nutrition information on restaurant menus – and that many would use it to make healthier food...
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