Celebrating St. Patrick's Day

By Tara Kimura, CBCNews.ca

In celebration of the coming of spring and St. Patrick's Day, we've posted a new Cookbook Club feature on CBC.ca. This month, chef and writer Shaun Smith explores green, eco-friendly cookbooks.


Susan McKenna Grant runs a fully functional organic farm in Tuscany. (HarperCollins Canada)

Smith speaks to cookbook authors Laura Stec, John Bishop and Susan McKenna Grant about issues including shopping locally and the slow food movement.

In the article, restaurateur John Bishop describes how perceptions were markedly different when he first arrived in Vancouver in 1973.

"You couldn't use seasonal ingredients because if you changed your menu, you'd lose half your clientele. There'd be outrage. Menus offered nothing local. Fish came from Europe, lamb was from New Zealand, even oysters came from the East Coast or Europe," he said.

Recipes for rack of pork with salsa verde, green tea stir-fry, barbecued prawns and ricotta gnocchi with spring peas and mint are also featured in the piece.

Meanwhile, how will you mark St. Patrick's Day?

I plan to seek out some Guinness cheese — a friend gave the marbled, savoury delicacy rave reviews. I'm late to the Guinness party — while I knew that the Irish stout had long been used in stews and burgers, I had no idea it was also being used with such flair in sausages, mac and cheese, ice cream, salmon pies, and pizza dough.

Will you sip on some green beer, nibble a clover-shaped cookie, indulge in a Shamrock Shake?