“Surprise!” The Hot Yam – International Student Centre, 33 St George, at College [white] (Photo via Michael Watier)
Two of FoodCycles restaurant friends’ were #2 and #4 on Steven Davey’s Top 10 Restaurants of 2009. The first was Calico and the second was the Hot Yam. FoodCycles supplied fresh, local, organic onions, arugula parsley, basil and collards to the Yam in the summer of 2009 (sprouts periodically) while supplying sprout shoots to Calico. Both are committed to using as much local, organic vegetables in their food as possible.
NOW Magazine // Food & Drink // Steven Davey’s Top 10 Restos: “They’re young, they’re idealistic and they sometimes give their food away for free. They’re also university students, and their volunteer-run organic vegan café only opens Thursdays for lunch, so what did we expect? Certainly not food of this calibre – black-eyed pea fritters, a stir-fry of soul-food-style collard greens, pears poached with cranberries, say – all served with a side order of ethics.”
“Burn baby, burn.” Calico – 1226 Bloor West, at Brock, 416-536-1883 [black?] (Photo via Michael Watier)
NOW Magazine // Food & Drink // Steven Davey’s Top 10 Restos: “Who says vegetarian food is synonymous with mock meat and mung bean casseroles? Not ex-Fressen chef Jared Davis (no relation) who proves that a locally sourced all-veggie menu can be just as sophisticated as the grub dished up in the swankiest steak house, especially when much of it’s grown in his own backyard.”
Perhaps a little known service to first time readers, Calico also delivers meals to your home and office. Lots of wonderful, vitamin rich foods are on the veggie meals-on-wheels menu including smoked tofu, cashews, adzuki, quinoa and date-almond mini muffins.
In the coming year of 2010, you can support more local, clean, fair food by helping these restaurants and letting them know you want more food grown right here in the city. FoodCycles is working hard to supply more produce this year to them as well as provide shares to others through a possible CSA style membership. Fine food isn’t possible with fine, fair and clean ingredients. You can taste the difference.
So here’s my question to you: do you know the reason why Hot Yam and Calico are named the way they are? I’d love to know because everyone who has done a report on either of them have never asked. Is Calico named that because of calico cats? And is the yam really the signature vegetable of the Hot Yam?
Please find out! You’re dying to know and so are we! (That means you should go and ask them while getting a wonderful meal made with soul at the same time 
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