LONDON UK – It was about six years ago and my mother and I were about to leave her flat on Steeles Rd. in Primrose Hill. We were standing in the small hallway when she put on her new navy blue gabardine coat with a hood.
I’ve long been expert at sniffing out a good recipe. After all, I’ve done it professionally for more than 25 years and as an intriguing hobby for most of my adult life.
So when I recently met Judy Trogadis, a friend of my good pal Visnja Brcic, it wasn’t long before we were talking spanakopita, that delectable, deservedly famous Greek pie made with phyllo, spinach and feta that’s often served as a snack at parties.
Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.