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Khichdi
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What a country’s national dish tells us about cultural identity

Does your country have a national dish? It is rumoured the government of India is set to announce the country’s official national food — Khichdi — at an upcoming international food event. This news has caused quite a debate on social media. Why would there be the need to do something like this now? Kaichdi can be found in different parts of India all with varying recipes. However, the dish is simple and considered a staple mean in the country.

Khichdi is an interesting choice for India. Westerner’s would probably expect it to be something like butter chicken or anything with tandoori, because these are the most popular dishes associated with the country. Khichdi is a wet stew made using lentils, rice, and spices, with some regions adding meat. The dish is well-known in India itself and almost every region of the country has a different version of the dish. And yet, Twitter experienced a firestorm from angry food lovers, with many tweeting their opinion on the possibility of this dish being slated as a national dish. What this debate is showing us is that there is a significant importance between a nation’s identity and food.

Originating from Southern India, this dish is considered easy to make, humble, and one of the first dishes that babies can be introduced to. India’s Union Minister for Food Processing Industries, Harsimrat Kaur Badal, clarifies that the recognition of Khichdi is happening because it will be put on record at the World Food India event, which is set to take place in the country’s capital. Because of this event and all the attention that Khichdi is getting, this makes the dish a sort of unofficial representation of Indian food. Because of its simplicity, there will be a world record attempt to cook 800 kilos of the dish.

With all the funny tweets aside, the most interesting part about the Khichdi debate makes me wonder about what really qualifies as a national dish for some countries? A national dish is an important title because it is a country’s food-related identity, speaking to that countries culture. Not everyone is going to universally love a food and some may be more popular than others. Women’s Post decided to research some other popular ‘national dishes.’ These may or may not cause another debate.

England- Fish & Chips

China- Fried rice

Jamaica- Jerk Chicken

Italy- Pizza

Phillipines- Adobo

Guyana- Pepperpot

Chile- Empanada

Vietnam- Pho

Japan- Sushi

Canada- Poutine, Butter Tarts, Nanaimo Bars…

United States- Hamburgers, Hot Dogs,….. Apple Pie, Chicken Wings ???? Literally everything

While this list can have many additions, there were some easy picks and some much harder, every country is diverse and mixed with different cultures so deciding on one staple dish is more of a difficult choice.

Let us know in the comments below where you are from and what you consider your country’s national dish.

 

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bread baking
Entertainment

Baking Minute: bread week with the Canadian Baking Show

The second episode of the Canadian Baking Show focused on one of my favourite things — bread! The bakers were challenged to make some of the most difficult and technical kinds of bread, while still including a unique and personal flare on their creations. I was excited to watch this episode as bread is, unfortunately, not something I have mastered.

The first challenge was to make Focaccia, a fluffy Italian flatbread seasoned with oil, herbs, and various vegetables, meats, or cheeses. It’s a delicate bread — the dough must have even air pockets and too many toppings can turn this dish into a pizza. I was enthralled with Julian D’Entremont’s baking this week. His use of Nova Scotian dulse, a kind of seaweed, was really inspiring and representative of his hometown of Halifax. I loved that other bakers were trying it out while their breads cooked. At the end of the day, I think the unofficial winner of this particular challenge was Sabrina Degni, whose Focaccia was inspired by her Italian grandmother, and Linda Longson, who used rosemary-infused oil and sea salt for an absolutely gorgeous and simply delicious bread.

The technical challenge was, of course, the Montreal-style bagel. I thought this challenge would be easier, but I’ve since learned that bagels are deceiving. First you have to kneed the dough, but not over-kneed it. Then boil it in honey water. Then dry it. And then FINALLY you cook it. There are so many ways it could go wrong, even the bakers from Quebec had a hard time. The judges wouldn’t even try James Hoyland’s bagel as it was raw. Poor guy.

The showstopper challenge was to create a bread centrepiece with a sweet filling. I have to say, there is a huge difference between how these bakers performed last week and this week. Maybe it took them a while to get used to the cameras being in their faces or to get used to the tent-in-a-field atmosphere, but the final products of this challenge were a lot more put together and clean than the cake challenge in the premiere.

What was even better than the final product was the reaction of the bakers. When the judges cut into the bread and they saw how it looked in the inside, whether a bunch of even layers of filling or swirls of fruit. They were so proud! While there were a lot of amazing creations, my personal favourite was Julian’s, who made some mouth-watering cinnamon buns with a Kraken in the middle. Oh, and he also had fried bread as tentacles!

There has been some criticism about the judging of the Canadian Baking Show, and I do agree that at times it can get repetitive, especially during the technical challenge where they just keep repeating the words “crispy”, “soft”, and “chewy”. But, I was rather impressed with the commentary in the Focaccia challenge. The judges gave advice to the bakers, patiently explaining what went wrong and what went right. I’m hoping the judging gets a bit more creative as more contestants leave and there is more television time for this part of the show.

The winner of bread week was Sabrina, who rocked all three challenges and created a really unique centrepiece with a weaved bread basket. The person who left this week was Sinclair Shuit of London Ont. (hometown of Winnipeg), whose centrepiece pear puff pastry wasn’t cooked enough to please the judges.

Next week is dessert week…God help me!

Let us know what you thought of the episode in the comments below! In the meantime, I’m going to go and eat a muffin…or some french toast…or maybe just a whole loaf of bread.

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dessert treat
Recipe

Five unique desserts to satisfy your sweet tooth in Toronto

There are so many options when it comes to satisfying your sweet tooth in Toronto. Thanks to a solid mix of culturally diverse and ethnically-diverse foods, Toronto is home to a global array of sweets. Women’s Post recommends these five unique desserts to try in the city.

Bubble Tea – Taiwan

I’m still amazed when I meet someone who has never tried Bubble Tea before. This magical treat comes in many versions and variations — from creamy iced milk-tea to fruity light teas, all with added tapioca (the bubbles) or substituted for chewy coconut or lychee jelly bits. At some places, there is the option of adding pudding or grass jelly. Bubble Tea originated in Taiwan and there are Taiwanese shops or specialty bubble tea stores almost on every street corner in Toronto. Try places like ChaTime or CoCo Fresh Tea and Juice.

Going for Chatime classics or the new twilight drink in the middle? #chatime #delicious

A post shared by Chatime USA (@chatime.usa) on

Halo Halo – Philippines 

After always hearing about this popular Filipino dessert, I finally got my hands on one this summer. Its principle is rather similar to a snow-cone, but this isn’t just any ordinary shaved ice treat. Traditional halo-halo comes with shaved ice, evaporated milk, various fruits, boiled sweet beans, shaved coconut pieces, custard, and a topping of ice cream. You can also get unique flavours like ube or mango. When I had my halo treat, I was lucky enough to get it from a Filipino food-truck called the Crane Express. But check out other Filipino restaurants in the city that may offer this treat as a dessert.

Austrian Cheese Bun- Austria

Austrian Cheese Buns are a speciality treat made of homemade bread often filled with a sweetened cream cheese. The Guschlbauer is a traditional Austrian brand that dates back to 1919 and they opened their first North American location in downtown Toronto this summer. The buns are made fresh daily and the cream cheese is imported from Australia and New Zealand. The buns take almost three hours to prepare as they are carefully crafted with five layers of melted cream cheese. It’s almost like a cheesecake infused in a soft pillowy bun. Try flavours like original, mango , strawberry, chocolate and even sweet potato.

https://www.instagram.com/p/BXENSjngZ0F/?taken-by=guschlbauerto

Nitrogen Ice-cream- United States

Regular ice-cream is just so passe, (just kidding)  but if you are looking to try a unique take on ice cream , try some nitrogen ice cream. While Dippin’ Dots was once poised to be the future of ice-cream, many creative innovations have come along. This innovative way of preparing the dessert involves infusing the creamy ice cream base with liquid nitrogen to whip up your frozen treat in seconds. Try places like Lab Sense or Cool N2 Canada. You can get traditional flavours like mango, strawberry triple Oreo or try something wild like Super-Frozen Cheetos!

This is the taste of summer sunshine ☀️ #cooln2downtown #nitrogenicecream

A post shared by CoolN2(Nitrogen Ice Cream) (@cooln2canada) on

Uji Matcha Tiramisu- Japan

This tiramisu is a twist on the classic Italian dessert, but it’s sure to not disappoint. Essentially you’re trading your espresso for some matcha green tea. This matcha cake will combine layers and flavours you did not think possible. The Cheese Garden in North York offers traditional Japanese treats, and recently they launched the Uji Matcha Tiramisu to celebrate their one year anniversary. The tiramisu comes with a top dusting of matcha straight from Uji, then a layer of melted cream cheese followed by layers of matcha flavoured lady fingers. This creamy and cheesy treat will only be around for a limited time.

https://www.instagram.com/p/BaaNk8nF02k/?taken-by=cheesegarden_ca

Did we miss your favourite? Let us know in the comments below!

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5 must-have treats for your next Halloween party

If you’re planning a fun Halloween party this year and you’re looking to add some themed party bits to your food and drink menu, Women’s Post suggests these five treats that are bound to creep your friends out.

Creepy Cheesy Eyeballs

These sure do look gross, but these eyeballs taste amazing. Just take individual mini wheels of cheese, for instance, Babybel and place half of an olive right in the middle (you can use green or black). To make the veins of the eyeballs, take a toothpick dipped in red food colour and lightly carve in the red creepy veins around the olive stretching out to the ends of the cheese. You can fill in the middle of the olive with more food colour or another sliver of olive.

 

Image by Steve’s Kitchen

Dragon’s Blood Halloween Punch

This can be made with or without alcohol and the base is simple. In your punch bowl, combine cranberry juice, red fruit punch, apple juice, ginger-ale, ice and the optional berry vodka. To add some creepy-chunky texture add some crushed raspberries on top.

Image courtesy of The Food Network

Tangerine Pumpkins

This is is such a a classic and easy Halloween party snack to prepare. Peel small tangerines and leave them whole. Take one stalk of celery and cut into one-inch stems. Simply stick the stem into the tangerine and you have the cutest and juiciest pumpkins ever!

Image courtesy of Cooking Light

Bloody Cake

There are so many possibilities when designing a bloody cake or cupcakes. The best mix to use is red-velvet, so you have that deep red colour when you slice in. To decorate, cover the cake in white frosting and decorate with drops of red blood running down the sides, a bloody handprint, or even bloody claw marks.

Image by Butter Hearts Sugar

Bloody Shirley Temple

Who doesn’t love Shirley Temples? Add an extra bit of fun by putting the shot of Grenadine in a plastic syringe. Present your cup of sprite and leave it up to your willing subject to inject the bloody grenadine into their drink.

Image by This Grandma Is Fun

 

Happy Halloween and let us know what treats you have in mind! Comment below

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apple crumble
Recipe

Recipe: vegan apple crumble

Despite the sprinkling of snow this week, it’s still too early to call this season winter. That means there is still time to indulge in your favourite fall desserts. The smell of roasted squash, sweetened fruit, and perhaps a bit of pumpkin spice is too much to resist. I will literally follow that smell to the nearest bakery or coffee shop. There is something addictive about these flavours, and I’m not ready to give them up just yet!

My personal favourite is an apple crisp or an apple crumble. There is a great recipe for a vegan (with gluten-free options) version of this fantastic dessert, provided to Women’s Post by Avra Epstein, founder of Love Wild Live Free. Give it a try and let us know what you think!

Recipe Apple Crumble Pie (gluten-free option)

Yield: 1 pie (9”) or 4 mini pies (4.5”)

Ingredients

Pie Dough:

1 cup + 2 tbsp flour (see notes below on making this gluten-free)

1/3 cup *cold* unrefined coconut oil

1/4 teaspoon Himalayan pink salt

4 tablespoon *ice cold* water

Filling:

4 apples (about 1 + 1/2 lbs), peeled, cored and sliced

1/2 cup coconut sugar (or other vegan sugar)

2 tablespoons flour

1 tablespoon lemon juice

1 teaspoon true cinnamon

1/4 teaspoon Himalayan pink salt

Crumble Topping:

1/2 tsp true cinnamon

1/2 cup rolled oats (not the quick cooking kind)

1/4 cup + 2 tbsp flour

1/4 cup brown sugar or coconut sugar

1/4 cup unrefined coconut oil, softened

The tiniest pinch of pink Himalayan salt

Optional finishing touch:

1 tbsp unsweetened plant-based milk (I used rice milk)

1 tsp turbinado cane sugar

(use organic ingredients)

Instructions

  1. Preheat oven to 400ºF (200ºC).

Prepare the Pie Crust:

  1. Combine flour and salt in a large mixing bowl. Using a pastry cutter (or fork), cut in chunks of cold coconut oil until mixture resembles coarse crumbs.
  2. Add in water 1 tablespoon at a time and gently mix until dough comes together (not to worry if it doesn’t form right away, the dough should come together when it is kneaded).
  3. Use your hands to gently knead/form the dough and gather any loose scraps.
  4. Transfer to a well floured surface and form into a disk shape. If you’re making 4 mini pies, divide dough into 4 and form each portion into a disk shape.
  5. Lightly flour the top of the dough, as well as your rolling pin and roll into a circle about 1/8 inch thick. Add more flour as needed to prevent sticking. Transfer to your pie dish and form crust moving from the middle of the dish, outwards to the rim of the dish. Repeat if making 4 mini pies.

Note: This dough is very forgiving, it may break when you transfer it to the dish, but you can easily press it back together.

Prepare the Filling:

  1. Combine apple filling ingredients in a large bowl – you can use the same bowl that you made the crust in to save time on clean up! Add filling to the pie dish(es), make sure not to include any excess liquid.

Prepare the Crumble Topping:

  1. Combine crumble ingredients in a small bowl. Top the apple mixture in the pie dish(es) with the topping.

Final steps:

  1. Optional: Lightly brush plant-based milk on any exposed pie crust on the rim of the pie dish(es) and sprinkle a small amount of turbaned cane sugar on top.
  2. Place pie dish(es) onto a baking sheet and bake for 25 to 30 minutes or until golden brown. Check after the first 20 minutes and keep an eye on the topping and crust thereafter to make sure that it doesn’t overcook.

Serve warm. Pairs well with a scoop of dairy-free ice cream or coconut whip cream.

A Note on making this Gluten Free

The flour: I have tested out a number of gluten-free flours over the years and I’ve found the best results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (GMO-free). I like to avoid gluten-free flour mixes that contain conventional potato and corn starch. Be wary of non-organic potato and corn as these are are grown with pesticides and are commonly genetically modified.

The oats: Oats are gluten-free by nature, but are sometimes contaminated during processing or even in the field during production. If you are celiac or have a gluten sensitivity, be sure to select oats that have a “gluten-free” label on the packaging.

 

Avra Epstein publishes organic vegan lifestyle living resources on her blog lovewildlivefree.com where she shares everything from nutritious recipes, to health & wellness information, while showcasing the best of Toronto vegan businesses and local food along the way. Her meal-time inspiration, with an emphasis on healing foods, will make you feel good, inside and out! LoveWildLiveFree was recently featured on Blog TO’s list as one of “15 Instagram accounts for Toronto vegans to follow.”

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almond farm
Living

Blue Diamond Growers put love into Almond Breeze

“The almond is a very versatile product.”

No one exudes passion for a nut quite like Mel Machado. Machado is the director of members relations at Blue Diamond Growers, and is as invested in the business as any almond grower.

A farmer himself, Machado says you either love it, or you don’t. “Farming is a system and by that, there are no independent actions that don’t have reactions somewhere else,” he said. “It’s definitely not the easiest thing in the world. It takes vision and strength to be a good farmer.”

But the one thing about almond growing in California is that Blue Diamond values the input of every single one of the people working the fields — something that can’t be said about most companies.

Blue Diamond Almond Growers are part of one of the oldest cooperatives in the United States. It was created in 1910 with the intention of giving growers more power in the marketplace and improving the quality of the product. Today, there are over 3,000 growers in the cooperative and every single one of the farmers who market through Blue Diamond is considered an owner.

The important thing to remember about Blue Diamond is that quality is their number one priority. It’s an incredibly family-centric industry, meaning the almonds are grown with love and respect. Some of the growers come from three to four generations of farmers, and each one is invested in the cooperative. In fact, Machado makes a point to introduce the corporate members of Blue Diamond to these farmers so they understand all that goes into making such a delicious product.

In 2013, the cooperative opened the Blue Diamond Almond Innovation Centre, which is the world’s first and only research center dedicated to almond product innovation. It’s through this centre the company comes up with its new ideas. In fact, Almond Breeze, the dairy-free beverage, is a product of the cooperative’s Innovation Centre.  It’s there that different flavours and uses for the product are explored and tested. This includes beverages, snacks, crackers, and of course, traditionally flavoured nuts. Some of Machado’s favourite flavours (as well as his dog’s) are sweet thai chilli and wasabi soy.

The most popular products are, of course, the Almond Breeze beverages. Each one is smooth and creamy with a unique flavour that doesn’t overpower the delicious natural taste of almonds. It’s a great option for lactose-intolerant and vegan customers who still require a source of calcium and vitamins.

My personal favourite is the Unsweetened Almond Coconut drink! It has fewer calories than regular milk, contains the healthy fats and nutrients I need for my day, and tastes absolutely divine on my morning oatmeal!

You can find the Original and Vanilla Almond Breeze (sweetened and unsweetened) in the refrigerated section of most grocery stores, but make sure to check the self-stable products on the shelves to find the chocolate and coconut flavours.

Wondering how to use your dairy-free beverages? Try a Key Lime Pie Smoothie:

For more recipes, go here!

Key Lime Pie Smoothie

Prep Time: 10 minutes                              Cook Time: 0 minutes

Yield: 2 servings

Ingredients

  • 1 1/2 cups (375 mL) Almond Breeze® Unsweetened Vanilla
  • 1/2 ripe avocado, diced
  • 1/2 cup (125 mL) fresh baby spinach
  • 3 tbsp (45 mL) maple syrup
  • 2 tbsp (30 mL) lime juice
  • 1 tsp (5 mL) lime zest
  • 5 ice cubes
  • Lime wedges (optional)
  • 1/2 cup (125 mL) toasted shredded coconut (optional)

Directions

In blender, combine Almond Breeze, avocado, spinach, maple syrup, lime juice, lime zest and ice; purée until smooth.

If desired, rim 2 glasses with fresh lime and dip into toasted coconut.

Nutrition Facts

Per 1/2 recipe: Calories 190, Fat 8g, Cholesterol 0mg, Sodium 150mg, Carbohydrate 27g, Fibre 2g, Sugars 20g, Protein 2g

 

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pumpkin spice
Living

For the love of pumpkin: the weirdest pumpkin spice products you can find

Fall marks the return of oversized sweaters, cozy weather, and everything pumpkin. It’s hard to ignore the fact that as soon as September arrives — pumpkin is in. This fashionable orange gourd has many by-products, including the popular pumpkin spice. The traditional pumpkin spice mix, often added to the Thanksgiving favourite, pumpkin pie, is similar to a mixed spice blend using common flavours in the fall.

This blend includes nutmeg, cinnamon, ginger, all spice, and cloves. Yes, you read that right, pumpkin spice doesn’t actually contain pumpkin, which is the most ironic part. Popular brands like Starbucks are celebrating over 10 years of the famous Pumpkin Spice Latte (or PSL) and it was only in 2015 that it was announced the drinks would actually contain real pumpkin puree instead of a mixture of artificial ingredients and colours.

There is no denying the pumpkin spice obsession. Almost every café has caught on to the fall trend of pumpkin scented or flavoured products. But, where do you draw the line? Here are some of the weirdest, unusual, and not so usual pumpkin/ pumpkin spice products you can find.

Pumpkin Spice Pizza

A New Jersey pizza joint, Villa Italian Kitchen, added something new this fall, with the pumpkin spice pizza. The pizza is your usual dough with savoury cheese— but forget the pepperoni; this one is topped with spoonfuls of pumpkin pie filling. Once out of the oven, even more filling is added. This one is a pumpkin pie overload.

Pumpkin Spice Deodorant

I really wish I was joking with this one, but Native, an American company that manufactures all-natural deodorants for men and women, recently released their latest inspiration. This deodorant is a limited–edition pumpkin-spice-latte-scented product. The product description reads, “Inspired by the PSL, this deodorant makes the perfect holiday gift. Subtle notes of pumpkin, cinnamon, nutmeg and clove.”

I really can’t think of a better way to describe your love for PSL—by smelling like it.

Pumpkin Spice Soap/ Lotion/ Scrub

If the deodorant is not enough for you, there is a very real trend of people making homemade pumpkin spice soaps. There are lists of various recipes people have used to make this pumpkin spice scented product. The Farmers’ Market Soaps even offers this product made using organic avocado, blueberry butter, shea butter and added hints of pumpkin spice preserves. This one is less of a shock considering brands like Bath and Body Works, which literally offers every fall scent from marshmallow-roasted, spiced, and pumpkin-apple products.

 

Pumpkin Spice Rum

You can now get intoxicated on pumpkin spice! Once again, I am not making this one up. Captain Morgan Rums has added pumpkin spice to their traditional alcoholic beverage to “add some fall spice to your favourite cocktails.” Pumpkin spice alcohol is definitely a growing trend, as this rum joined the already existing pumpkin pie vodka from Pinnacale and the list of craft pumpkin beers available at the LCBO. This pumpkin spices rum is called Captain Morgan— Jack-O’Blast and is sold in an obvious pumpkin shaped bottle. Because pumpkin!

 

Pumpkin Spice Pet Treats
Your pets can enjoy pumpkin spice just as much as you do. Greenies’ dental treats is just one small example of chewable dog treats in pumpkin spice flavour. There is also a long list online where people can find the recipes for these treats for their canine pet.

I think I’ve said the word pumpkin enough times for today. Let us know in the comments below some crazy pumpkin spice themed products you’ve come across.

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Recipe: Ethiopian chickpea stew

Don’t let the warm weather fool you, the traditional Fall weather will be here soon enough. Often with the change in weather, people start to crave comfort foods — soups, stews and slow cooker recipes are in high demand. Ethiopian chickpea stew is the perfect mixture of everything in one hearty bowl. This stew is originally called Ethiopian chickpea wat.

A wat essentially refers to a stew or curry made by adding different ingredients and vegetables. The mixture of different spices is called berbere and often includes salt, chilli peppers, ginger, paprika etc. So, expect to use different blends and adjust flavours accordingly, especially if you prefer something more spicy.

 

Ingredients:

  • 2 cans chickpeas ( rinsed)
  • 1 large yellow onion
  • 2 cloves of garlic ( chopped)
  • 1 piece of fresh ginger ( chopped)
  • ¼ cup fresh cilantro ( chopped)
  • 3 large red tomatoes ( diced)
  • 1 ½ cups chicken/vegetable broth or water
  • 1 lemon ( juiced)
  • 2 carrots ( chopped)
  • 1 red potato ( diced)
  • 4 tsp olive oil

 

Spices ( Berbere)

  • 1 tsp paprika
  • 1 tsp sea salt
  • ½ tsp all spice
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp brown sugar

 

Directions:

  1. Mix dry spices ( berbere) together on one bowl and set aside
  2. Heat the olive oil in a large pot set to medium heat
  3. Add the onion, garlic and ginger and toss in the pan for two minutes or until slightly browned.
  4. Add the lemon juice
  5. Stir in the dry spices, stirring occasionally ,for one to two minutes or until you form a paste.
  6. Add the chickpeas, tomatoes, carrots and potato and pour in the broth or water
  7. Mix well and sprinkle brown sugar.
  8. Reduce the heat to low, cover and let simmer for 25 minutes, checking halfway and adding more water or stock if necessary.
  9. Sprinkle cilantro before serving

 

This stew can be enjoyed by itself, or with rice and flatbread. In Ethiopia, it is often enjoyed with Injera, a sourdough flatbread with a spongy texture.

 

Let us know what you think of this delicious fall comfort food in the comments below.

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A touch of pink: women-only co-working spaces expanding in Toronto

If you are looking for a chic and modern co-working space, you are in luck. Toronto has added another women’s-only co-working space in the heart of the city. This multi-use space offers female entrepreneurs a place to connect, network, communicate, and help each other build up their brand. This concept is used in other cities like New York, where the offices almost become a retreat for women with the addition of several amenities. The space is supposed to represent the total opposite of a ‘frat-boy’ dominated office space with a fridge full of beer and beer pong.

The hope is that a feminine environment will help women feel comfortable, motivated, and productive. This idea has developed over the last two years, starting with little pop-up spaces at conferences and conventions that were inviting women. Shelley Zells is the founder of The Girls Lounge, a global pop-up space that offers a professional working environment with a chic ambience. The lounges have several pop-up locations in different countries each month.

The Wing in New York City is another popular co-working space that is exclusive to women. A recent study from Indiana University shows that women feel less pressured in a women’s-only environment. The study also concluded that women suffer from higher levels of cortisol in male dominated workspaces and are more likely to socially isolate themselves. The Wing does require membership, which starts at $215/ month. The membership for these places vary and can cost between $100-$700 monthly, although some places offer hourly or day passes.

The Wing New York

These spaces have become a warm and welcoming space for like-minded women to interact and work on their skills while networking. Places like The Wing are popular because of its design layout, which is very chic and clean, with just the perfect touch of millennial pink. There is a special lactation room for mothers and a beauty bar that offers makeup or fresh blowouts.

“The Parlor” The Wing NYC

Some co-working spaces are described as “boutique spaces” and offer various amenities ranging from beauty to wellness. Toronto joins the list of other big US cities/states that have female friendly co-working boutique spaces, including New York, St Louis, Phoenix, Southern California, and Washington D.C.

The most recent Toronto space opened on Sept 18 and is called Make Lemonade on Adelaide St. West. Make Lemonade is all about offering a beautiful office space to help women feel more productive than they would if they were just living out of a coffee shop. The belief behind Make Lemonade is that you can make any situation sweet no matter how sour. The concept of women-only also comes from the saying “empowered women empower women.” by artist and educator, Jenna Kutcher. The aim is to encourage women to get the job done, but to also be empowered along the way with cute and artsy motivational messages that are playful and simply pretty.

Make Lemonade- Toronto

The aesthetic of Make Lemonade is pleasing with tones of pink and yellow, and they offer $25 drop-in passes or full membership rates where you can even get your own office for $500/month, which includes 24/7 access with your own personal key. Women-only co-working spaces are slowly growing in Toronto and Make Lemonade joins other places like Shecosystem on Bloor Street West that offers wellness packages in addition to co-working.

 

What are your thoughts on women-only co-working spaces?

 

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Travel

Eat, explore, and relax in South America

Popular vacations typically include European back-packing trips or Caribbean cruises, but let us not forget about South America and all the beauty this continent has to offer. Truly different than the North — South America is home to some of the world’s most natural wonders as well as culture, activity, food, and dance. Here is a breakdown of the top places you should visit in South America, if you are looking for a different type of vacation. Let us explore, eat, and take ease:

Explore:

In the past few years, many travellers have decided to indulge in vacation spots that have more to offer in terms of eco-tourism. With pristine rainforests and exotic wildlife, every day in South America is an adventure.

Colombia
The Amazon adventure: Colombia is home to about 55 natural reserves and 23 of them have park rangers to help tourists engage in safe and fun adventures. The Amazonia also occupies 42 per cent of Colombia. The Amazon River that passes through Colombia is home to famous Anaconda snakes and pink dolphins. The Amacayacu Park is the most easily accessible spot and is located on the southern side of the Amazon River near the city of Leticia. The visitor’s centre of the park has been closed since 2012 due to severe flooding, but accommodations have been made with several Indigenous communities in the area that offer camping, cultural display, and craft activities.

Pink Amazonian Dolphin

Guyana
If you are ready to immerse yourself in a truly natural rainforest experience, Guyana is the place for you. Located along the northern coast of South America, this English-speaking territory is home to vast areas of untouched land, from savannahs to a portion of the Amazon rainforest. The Amazon Rainforest stretches into nine different countries in South America, with the majority in Brazil. The Iwokrama Reserve located in central Guyana is home to the Iwokrama Canopy Walkway in the Mauisparu region. This is the only tourist canopy walkway in the Guyana shield. The canopy, which is located 100 feet above the forest floor,  cost US $180,000 to construct and is made using adjustable steel cables and aluminum. The canopy has a unique design that allows trees to grow normally between the four spacious platforms. Tourists can spot wildlife, including the famous spotted jaguar, as well as engage in bird watching and night walks to explore biodiversity in the area. At the base of the canopy walkway is the Atta Rainforest Lodge where guests can stay overnight.

‘On the Canopy’ Iwokrama Guyana

 

Eat:

South America is home to many different cultures and meals, including arepas in Venezuela and peanut soup in Suriname. There is something unique to find in every country.

Argentina
This beautiful and vast South American country is home to one of the most spectacular landmarks, the Andes mountains. Argentina is also known for its food, in particular their steaks. The cut of steak is very important in Argentina and many farmers raise their cattle as free roaming. In Argentina, they also cook the steaks through a process called asado. Asado is similar to what we would refer to as barbecuing, however, it is slower and smokier. The primary base for asado are compressed charcoal pieces instead of propane. There is a popular steakhouse in Buenos Aires called La Brigada where the steaks are so tender they can be cut with a spoon. Some popular choices include ‘Asado De Tira’ which are essentially short ribs and ‘Bife De Chorizo’ which is a juicy sirloin steak.

Chile
The love affair with Chile and red wine dates back to the 16th century. The most popular types of wine available is Cabernet Sauvignon, Pais, Carmenere and Merlot. There are many varieties of vineyards in Chile and many are located in the southern region near the flat lands at the base of the Andes Mountains, providing a stunning backdrop for wine tasting and exploring. Chile is voted as one of the top ten wine producers in the world and some one of the most popular spots includes Casablanca Valley, which is located along the coast near Santiago and Valparaiso. One of the most popular times to travel to Chile for wine tasting is during the Grape Harvest Festival, which takes place from March through April.

 

Ease:

An important part of a vacation is the relaxation — a time to be lazy and to enjoy the simple things in life, even if that includes reading a book on a sandy beach or relaxing by a midnight bonfire.

Bolivia
This relatively small South American country is landlocked between Peru, Chile, Brazil, Argentina, and Paraguay, but still has its own unique cultural experiences to offer. Bolivia is known for the world’s largest salt flats, located in the southern region of Uyuni. The stunning salt flats attract wondering tourists due to its unique ecosystem and stretching views of the glistening salt late. There are, however, many areas in Bolivia that offers different experiences. For something more low key visit the region of Copacabana, located near the border with Peru, which offers a warm and comforting feel of a small town. Copacabana is nestled between two hills near the Titicaca Lake, one of South America’s largest lake. Copacabana is also known for its many churches and religious festivals. The stunning Basilica of Our Lady of Copacabana takes up a whole block in this small town. The Basilica is home to the Camarin de la Virgen de Candelaria— a famous 15th century statue. Legend says that if she is removed Lake Titicaca will rise up in rebellion.

Basilica de Copacabana

Brazil
This list would not be complete without one of the largest and well known countries of South America —Brazil. Various parts of Brazil provide different experiences, from carnival in Rio de Janeiro to the famous rodeo. If you are looking to relax along a beach you are in the right spot.  Copacabana beach is the most famous beach in the country, but if you are looking for something more tranquil and quiet, Prainha beach may be the best choice. Located just a short drive away from the busy Rio de Janeiro, this beach sits at the forefront of rainforest covered mountains. This is the ideal getaway from all the excitement and hectic nature of travelling. For more information and the best rated places to stay in Brazil, consider using a site such as AllTheRooms.com that offers comprehensive event guides for different areas and the best suggested places to stay.

Prainha Beach – Rio de Janeiro


Hope you enjoyed our short trip around South America and let us know in the comments below where you plan to visit next.

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