Siue Moffat

Last updated

Siue Moffat (born September 5, 1973) is a chocolatier, [1] cookbook author, filmmaker, zine maker, video activist and film archivist. [2] She was very involved in the punk community (DIY ethic)- doing volunteer administrative work on the "Book Your Own Fucking Life" site (a free online resource for independent artists and promoters, once a hard copy zine published by Maximumrocknroll), and wrote columns about archiving media in the deceased magazine HeartattaCk. A longtime vegan, Siue published one of the first vegan dessert cookbooks in 2003. She also started the first vegan chocolate company in Canada - Boardwalk Chocolates.

Contents

Bibliography

Filmography

Other

Related Research Articles

<span class="mw-page-title-main">Dessert</span> Sweet course that concludes a meal

Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.

<span class="mw-page-title-main">Do it yourself</span> Building, modifying, or repairing, without the aid of experts or professionals

"Do it yourself" ("DIY") is the method of building, modifying, or repairing things by oneself without the direct aid of professionals or certified experts. Academic research has described DIY as behaviors where "individuals use raw and semi-raw materials and parts to produce, transform, or reconstruct material possessions, including those drawn from the natural environment ". DIY behavior can be triggered by various motivations previously categorized as marketplace motivations, and identity enhancement.

Anarcho-punk is an ideological subgenre of punk rock that promotes anarchism. Some use the term broadly to refer to any punk music with anarchist lyrical content, which may figure in crust punk, hardcore punk, folk punk, and other styles.

<span class="mw-page-title-main">Hardline (subculture)</span> Subculture that advocates a biocentric worldview

Hardline is a subculture that has its roots in the vegan straight edge hardcore punk scene. It is commonly seen as a more extreme version of straight edge, with influences from deep ecology philosophy. From its outset, hardline adherents put out statements and literature pushing a biocentric view of the world, which advocated for veganism, animal rights, pro-life, anti-homosexuality, and a much more militant version of the straight edge philosophy, which advocates for a no alcohol, no drugs, no tobacco lifestyle. The hardline worldview has been accused by critics as ecoauthoritarian. Hardline co-founder Sean Muttaqi adamantly rejected racism and fascism.

<span class="mw-page-title-main">Soufflé</span> Baked egg-based dish

A soufflé is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, which means to blow, breathe, inflate or puff.

<span class="mw-page-title-main">Carrot cake</span> Sweet cake with carrot as an ingredient

Carrot cake is cake that contains carrots mixed into the batter.

<span class="mw-page-title-main">Chocolatier</span> Someone who makes confectionery from chocolate

A chocolatier is a person or company who makes confectioneries from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. They are pastry chefs or confectioners who specialize in chocolate and making chocolate candies. Chocolatiers work artisanally with ready-made chocolate mass and are therefore distinct from industrial chocolate makers; in the chocolate industry they are sometimes referred to derisively as "melters".

<span class="mw-page-title-main">Isa Chandra Moskowitz</span> American food writer

Isa Chandra Moskowitz is an American vegan chef, cookbook author, former host of the vegan community access cooking show Post Punk Kitchen, and restaurateur.

<span class="mw-page-title-main">Cinnamon sugar</span> Spice mix made up of ground cinnamon and granulated sugar

Cinnamon sugar is a mixture of ground cinnamon and granulated sugar used as a spice to flavor foods such as Belgian waffles, Snickerdoodle cookies, tortillas, coffee cake, French toast, and churros. It is also used to flavor apples, cereals, and other fruits. As McCormick describes cinnamon sugar, "it’s the comforting scent of Sunday morning cinnamon toast and mid-summer’s peach cobbler...the aroma of the holidays, with cinnamon cookies and spice cake."

<span class="mw-page-title-main">Pierre Hermé</span> French pastry chef and chocolatier

Pierre Hermé is a French pastry chef and chocolatier. He began his career at the age of 14 as an apprentice to Gaston Lenôtre. Called "the Picasso of Pastry" by Vogue, Hermé was awarded the title of World's Best Pastry Chef in 2016 by The World's 50 Best Restaurants. He was also ranked the fourth most influential French person in the world by Vanity Fair. In 1998, Hermé created his own brand with Charles Znaty. He has written or co-written over 40 books.

Marcel Desaulniers was an American chef who was part-owner of the Trellis Restaurant in Williamsburg, Virginia, a cookbook author, director Emeritus of the Culinary Institute of America, and self-described "Guru of Ganache". He is the author of the 1992 book Death by Chocolate.

<span class="mw-page-title-main">Pumpkin soup</span> Soup made from purée of pumpkin

Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, in Asia and in Australia. Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War.

A course is a specific set of food items served together during a meal, all at the same time. A course may include multiple dishes including side dishes or only one, and often includes items with some variety of flavors. For instance, a hamburger served with French fries would be considered a single course and might constitute the entire meal. Larger meals might include many courses, such as a course where a soup is served by itself, a course when cordon bleu is served at the same time as its garnish and perhaps a side dish of vegetables, and finally a dessert such as a pumpkin pie. Courses may vary in size as well as number depending on the culture where the meal takes place.

<span class="mw-page-title-main">Dessert sauce</span> Sauce used for desserts

A dessert sauce is a sauce used for desserts. It is drizzled or poured atop various desserts, and is also used for plate decoration. Dessert sauce adds flavor, moisture, texture and color to desserts, may be cooked or uncooked, and is sometimes prepared as a hard sauce with the addition of alcoholic beverages. It is used in various manners to add flavor to and enhance the visual presentation of desserts.

Animal rights are closely associated with two ideologies of the punk subculture: anarcho-punk and straight edge. This association dates back to the 1980s and has been expressed in areas that include song lyrics, benefit concerts for animal rights organisations, and militant actions of activists influenced by punk music. Among the latter, Rod Coronado, Peter Daniel Young and members of SHAC are notable. This issue spread into various punk rock and hardcore subgenres, e.g. crust punk, metalcore and grindcore, eventually becoming a distinctive feature of punk culture.

<i>Ox-Fanzine</i> German punk fanzine

Ox-Fanzine is a monthly punk zine from Solingen, Germany, founded in 1988. It is edited by Joachim Hiller and has had many contributors. Besides its focus on punk subculture, it also covers similar genres, reviews of comics, books and films, and has included serial novels by authors such as Klaus N. Frick.

<span class="mw-page-title-main">Gabriel Kreuther</span> Restaurant in New York, United States

Gabriel Kreuther is a two-Michelin-star restaurant in Manhattan named after its chef and owner, Gabriel Kreuther. It specializes in modern Alsatian food with other French, German, and American influences.

<span class="mw-page-title-main">Pie in American cuisine</span> History and cultural significance of pies in American cuisine

Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.

References