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Zoomer Magazine May 2018

Zoomer magazine is as much a movement as a magazine, Zoomer amplifies a positive vision of aging while addressing its issues through its innovative blend of relevant policy and lifestyle content with a service-with-style positioning. Its key pillars are health, travel, finance and policy, with food and drink, arts, entertainment and pop culture as well as beauty, grooming and fashion in the mix.

ZoomerMedia Limited
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6 Issues

in this issue

1 min
serving it up!

I THINK YOU WILL indeed find our inaugural food issue delicious. It’s a feast for the senses – body, mind and spirit – starting with the delectable dish featured on our cover, photographed by John Cullen. It was created and served up by the Canadian celebrity chef Todd Perrin, co-founder of Mallard Cottage, in Quidi Vidi, NL (mallard cottage.ca). You can read about how this dinner came to be at the end of an epic journey from Canada’s coast to coast to coast, including our North. Read all about it in Alyssa Schwartz’s story, “Fire & Ice” (page 78). Was it a heritage moment? For shining a light on what Canadian cuisine is and means today, we say yes. Celebrate our country’s acclaimed and diverse culinary culture and what food means…

1 min
todd perrin’s lobster supper menu

▪ Steamed Newfoundland Lobster (served chilled) ▪ Chickpea and Pea Shoot Salad ▪ Roasted Red Potato Salad ▪ Beet and Barley Salad Chickpea and Pea Shoot Salad 4 cups cooked chickpeas 2 cups pea shoots, roughly chopped 1 bunch green onions, chopped ⅓ cup canola oil ⅓ cup red wine vinegar ⅓ cup lime juice Salt and freshly ground pepper 1 bunch cilantro, chopped Combine chickpeas, pea shoots and green onions. Mix together oil, vinegar and lime juice; season with salt and pepper to taste. Toss with chickpea mixture and garnish with cilantro. Roasted Red Potato Salad 2 lb red potatoes, large diced Canola oil 2 carrots, julienned or grated ¼ head green cabbage, julienned or grated 1 bunch kale, chopped and wilted ½ cup mayonnaise ¼ cup cider vinegar Tabasco, salt and freshly ground pepper Chopped chives Toss diced potatoes with oil and roast until tender. Let cool and combine with carrots, cabbage…

3 min
a loaf of bread, a glass of wine and … oops!

IT WAS A TINY, PERFECT MOMENT in time and place. Late spring twilight, a shady bistro in a back street of Montparnasse. He was young, robust and handsome; she was shy and gorgeous, with eyes you could bellyflop in and the awkward grace of a gambolling filly. The Beaujolais was emboldening, the gypsy violinist was a healthy three tables away. The waiter was wise enough to leave the couple in peace. The young man touched the back of her hand and murmured, “You are beautiful. Like a May fly.” Well, sure – he was Ernest Hemingway. He could carry off a line like that. If I ever tried it, I’d be met with a gasp and a hiss: “Look like an insect, do I? You creep!” I’d be wearing the Beaujolais…

1 min
this way up

(AND DOWN) We can already hear the commercial jingle now – “I want to lay you down on a bed of rosé” Rocker Jon Bon Jovi, 56, gets into the wine game with his own rosé. And you thought your days of peeing on a stick and waiting for the results were behind you Chinese scientists say they can isolate a marker in urine to tell a person’s true biological age, as opposed to their chronological one. 70-year-old Florida woman wins a conch shell-blowing contest and then receives a marriage proposal from a fellow competitor, 73, before both celebrate with a conch duet Their loved ones are thrilled for them while simultaneously dreading the music at the wedding. Two Russian women, age 64 and 60, go viral with a twerking video in protest of…

2 min
food for laughs

LEGEND HAS it that “Sliding” Billy Watson, a turn of the century vaudeville star, saw a person slip on a banana peel and incorporated it as a gag into his act, forever altering the course of comedy. Slipping on a banana peel is, of course, the epitome of timeless comedy. Its inherently funny, so the humour only elevates as the foil flounders before tumbling, and the gag transcends generations and cultures, requiring no dialogue or context while appealing to audiences from age four to 104. It is the great comedic unifier. The gag also stands as a pioneering pop culture marriage of food and farce – a pairing as natural as Abbott and Costello. After all, a hearty laugh is as satisfying as a hearty meal and, like great cuisine, comedic food…

1 min
we’ve all heard of dinner and a movie, but sometimes dinner is the movie

Big Night Two Italian brothers – and restaurant owners – prepare the most important feast of their lives in this award-winning 1950s-set dramedy. Jiro Dreams of Sushi A heartwarming documentary about 85-year-old sushi master Jiro Ono, his family and his modest Michelin-starred restaurant tucked away inside the Tokyo subway. Super Size Me The only film listed that may have you rethinking dinner, Morgan Spurlock’s acclaimed doc probes the fast food industry while he eats only McDonald’s for a month. Babette’s Feast In Denmark’s first Oscar winner (Best Foreign Language Film), Babette, a housekeeper to a rural French religious order, cooks the congregation a near-divine banquet. The Trip This British TV series turned feature film about a British food tour cooked up rave reviews and two delicious sequels, The Trip to Italy and The Trip…