Tony Lepage

You can see some of my latest freelance work in tomorrow's issue of NOW Magazine. The ad was commissioned for Ontario Greenbelt to promote a partnership between Greenbelt and top restaurants throughout Toronto. The participating restaurants, which normally use locally grown foods, will further promote local foods by featuring strawberries grown in the greenbelt and area. The event, First Fruits of Spring: Strawberry Festival, takes place throughout June. You can find more information at Edible Toronto.

In an attempt to reduce my use of plastic, I have been looking for ways to eliminate it from daily food use. It's surprising how much plastic we use and shocking to find that it's realistically impossible to ban from one’s life completely...

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The Patagonian Toothfish is the perfect example of how consumers are ultimately responsible for the depletion of fish stocks regardless of their international recognition as threatened or endangered. Commonly sold in North America as the “Chilean Sea Bass,” the species is usually illegally harvested and its stocks are threatened. The fish matures at ten to twelve years of age and commercial fishing of the species started in the early 90s. Less than twenty years later and the fish are endangered. It’s estimated that it’ll be commercially extinct in less than three years.

Fishing of the toothfish actually threatens other endangered species as well. The fishing lines pull under petrels and albatrosses and the Elephant seal’s diet consists of 98% toothfish.

Although the Canadian government is refusing to recognize international agreements for conservation, it is ultimately up to the consumer to make smarter decisions. I was happy to see local retailers recognizing the need for conservation.

But my delight was snubbed as I walked 5 steps to the next retailer.

This does wonders in convincing me that consumers are not ignorant hos.

The Patagonian Toothfish goes under many names, including: Australian Sea Bass, Antarctic Sea Bass, Black hake, Chilean Sea Bass, Chilean grouper, Mero - in Japan - and Bacalao de profundidad or Merluza negra in Chile.

Further Reading:

• WWF – Last Chance Saloon?
• Wikipedia: Patagonian toothfish
• Satellites Identify Albatross Danger Zones

Here’s a little recipe for iced tea. I decided to make some and this has to be the best version I’ve made to date. It’s absolutely delicious in my opinion and the perfect drink for lounging in the summer sun.

1. Bring a 2 cup pot of water to a boil.
2. Add 6 Lipton Orange Pekoe tea bags and let cool to room temperature.
3. Take 1/3 and add it to a pitcher. Store the remainder in the fridge for the next batch.
4. Add 2 tsp chopped mint leaves and 1/2 lemon, sliced, to the pitcher.
5. Squeeze the other half of the lemon into the pitcher then slice and add it to the pitcher.
6. Add 1/2 cup sugar and stir.
7. Fill the pitcher up with cold water. Stir. Add ice. Serve with straw.