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How to Eat Popcorn Like a Salt Springer

March 10, 2014 By Korena in the Kitchen 33 Comments

The Salt Spring Island movie theatre opened when I was about ten – I remember because one of the first films shown was the digitally re-mastered, re-released Snow White and the Seven Dwarfs, which was probably only the third film I’d ever seen in a theatre. [Edit: Apparently my memory is faulty, because Nate remembers the movie theatre being open waaaaaay earlier, and unfortunately for me, it turns out he’s right. It changed hands in the early 1990s so I must be remembering the re-opening, because I swear I never saw any movies there when I was really young…! Anyway, back to the story.] Community hall by day and movie theatre by night, when I was twelve it was also the scene of my very first ever date with a boy (I wasn’t allowed to see Dangerous Minds so we watched Babe), where we sat on folding chairs because only the first few rows were proper theatre seats. Instead of the celebrity gossip and pop culture “entertainment” that precedes movies these days, they would show slide shows featuring community events, and more often than not you’d see yourself or someone you knew on the screen while you waited in line at the concession, which brings me to the best part of the Salt Spring movie theatre: the popcorn. Real popcorn with real butter instead of a coating of yellow “butter flavour”, it only cost a few dollars a bag rather than upwards of $15 for popcorn and a drink. And to season it, instead of dill pickle or cheese flavouring, there were big shakers of nutritional yeast – because on Salt Spring, we eat our popcorn yeasted. And it’s delicious.

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Filed Under: Recipes, Soups, Sides & Snacks Tagged With: nutritional yeast, popcorn, Salt Spring Island, snacks, The Canadian Food Experience Project

Glory Sauce and Greens from my Mum’s Garden

June 7, 2011 By Korena in the Kitchen 11 Comments

I spent the weekend on Salt Spring Island for my 10 year high school reunion (I cannot believe it has been 10 years – I don’t feel old enough for that yet!). It was a really great weekend, full of sunshine, old friends, and good food – including some of the Salt Spring classics: dough boys covered in cinnamon-sugar at the Saturday Market, pesto-cheese twists from Barb’s Buns (now apparently Barb’s Bakery and Bistro), and the tuna melt at the Tree House Cafe. I have to admit though, one of my favorite things about going to Salt Spring is eating vegetables out of my Mum’s garden. She is an avid gardener and has a huge garden that produces all kinds of delicious things, including these salad greens, which traveled back to Victoria with me:

We ate quite a few salads while I was visiting, all dressed with Glory Sauce – a delicious, creamy, tangy dressing made with nutritional yeast. I first had a dressing very similar to this at Strathcona Lodge a few years back, and it was literally the best salad dressing I’d ever tasted, but I couldn’t recreate it. I was over the moon when my Mum made this stuff and gave me the recipe. It seems quite fitting to be sharing it after a weekend on Salt Spring because not only does nutritional yeast make a killer salad dressing, it is also what practically every Salt Springer puts on their popcorn, so much so that the local movie theatre supplies a shaker of nutritional yeast! Anyone not from Salt Spring, have you ever heard of this/tried it? I’m curious to know if it is really just a Salt Spring thing. Most non-Islanders who encounter it think it’s pretty weird…

Anyway, back to salad. I made myself a salad for lunch with these greens, half a can of tuna, some cherry tomatoes, a handful of toasted pepitas (pumpkin seeds), and of course Glory Sauce. Mmm mmm. I suggest you do something similar!…

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Filed Under: Drinks & Condiments, Recipes, Vegetables Tagged With: cooking, food, nutritional yeast, recipe, salad, salad dressing, salad greens

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.

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