February 21, 2021

Profile a Farmer - Sundance Harvest Farm

 Bob Weber, A. (2019). Report suggests agriculture needs changes to save climate and Canadian farmers [Image]. Retrieved from https://www.ctvnews.ca/business/report-suggests-agriculture-needs-changes-to-save-climate-and-canadian-farmers-1.4726376

Introduction to farming and farming methods:

Farmers are the backbone of every country. A farmer is a person who grows crops or keeps animals for people for food and raw materials. I really have massive respect for them as they work very hard inspite of any climatic conditions. We need doctors, lawyers, policemen, and other professionals once in our life but we need farmers every day and in every meal of our life. I still remember my mother's anger and her saying whenever I waste food during my childhood days. She always reminds me to think of people who work on a farm all day long before wasting food. To be honest, it took so long for me to understand, and now I repeat that to my kid. We really have to thank them because they are the major reason to enjoy our food.

Farming is a part of agriculture and there are different types of farming practiced all over the world. A few important types of farming are: 

Arable - This type of farming involves growing crops and particularly in a warm climate. 

Pastoral Farming - This type of farming involves animals and only practiced in cold and wet climates. This farming is not ideal for growing crops. 

Mixed Farming - This type of farming involves both the growing crops and rearing of animals in the same piece of land. This farming type reduces the risk of making losses due to climatic conditions. 

Subsistence Farming - This type of farming involves both crops and animals but purely done for personal use. 

Commercial Farming - The main purpose of this type of farming is to make a profit and involves both crops and animals. 

Extensive and Intensive farming - Intensive farming is a method that uses high inputs and advanced agriculture techniques to increase the overall yield. In extensive farming, more and more land is brought under cultivation to increase the yield.

Nomadic Farming - In this type of farming, the farmers move from one place to another in search of pasture and land. 

Sedentary Farming - In this type of farming, the crops are grown and cultivated in the same land for many years. 

Poultry Farming - This type of farming involves the rearing of poultry animals like chicken and turkey for their meat and eggs. 

Fish Farming - This type of farming is also known as aquaculture. This involves raising fish in large tanks and ponds. 

Every type of farming practices different farming methods according to their climatic and environmental conditions. Since agriculture has a direct impact on the environment, following the proper farming method is essential. Conventional and Organic farming are the two methods followed in most places. The conventional method of farming relies on chemicals to fight against pests and weeds, and to provide nutrition to the plants. This is an unnatural farming method and the pesticides used are dangerous to our health whereas organic farming relies on natural farming methods. Organic farming is done to increase sustainability, biodiversity and it also, encourage good soil and quality air. 

The awareness of sustainable farming has been increased and there are many sustainable farmers around who care about the environment. This is the smarter approach to farming to control soil degradation and environmental pollution etc. Sustainable farming does not have to be only organic. There are many methods and practices involved like permaculture, bio-dynamic farming, hydroponics and aquaponics, urban farming, polycultures and crop rotation, etc.  

Permaculture - This method gives farmers a way to achieve more productivity and yield while doing it in a sustainable and environmentally friendly way than conventional methods. 

Urban Farming - It is a practice of cultivating, processing, and distributing food in and around urban areas. 

Polycultures - It is a form of sustainable farming in which many varieties of crops are grown simultaneously or in a crop rotation. 

Biodynamic farming - This is similar to organic farming but advance than organic. Both organic and biodynamic farming are grown without chemicals and GMOs. But biodynamic follows a holistic practice where all things(plants, animals, and solar systems) are considered living interrelated systems. This method creates healthier plants and helps to restore the soil with nutrients. 

And coming to today's Profile a Farmer assignment, I chose Cheyenne who is the founder of Sundance Harvest Farm. I personally admire her and have huge respect for the work she does. I got to know about her farm through our Theory of Food Professor in the First Semester and since then, I follow her Instagram page. The first thing which really impressed me was her age. Having an average age of farmer as 50 in Canada, she is just 23 years old. This gives motivation and encouragement for the younger generation to succeed in farming. 

About the farmer: 

Cheyenne, A. (2021). Cheyenne Sundance, Founder and Farmer [Image]. Retrieved from Chayenne, A. Sundance Harvest. Retrieved 21 February 2021, from https://www.sundanceharvestfarm.com/

Cheyenne Sundance is a self-taught farmer and, a food and community justice advocate. She is also on the board of Food Secure Canada. She grew up dealing with food insecurity which made her become a farmer to see true equity in agriculture. She shared in one of her interviews that when she thought of starting her own farm, she was told an unpaid internship which made her really upset because according to her, labor is labor and unpaid labor is exploitation.

Cheyenne did not go to school but she gained her agriculture experience while working in Cuba. At the age of 17, she learned organic farming, hunting, and tobacco gardening as well as food justice and socialist ideas. She moved to Toronto in 2018 with the dream of getting a job in Urban agriculture but no one hired her because of the racism. So out of frustration, she started her own farm with a little space and she was able to grow a lot of food for her community.

With her own hard work and struggle, she created an ethical and non-exploitative black femme farm with 240 square feet. She likes growing food because of the independence it brings to her and her community. Also, she offers free education to marginalized youth and her main focus is on food justice. She offers resources and knowledge to the black people community, indigenous people, a person with disabilities, and LGBT people to empower themselves and to start their own food and land sovereignty movement. In addition, recently she launched a community farm fundraiser to expand her business. 

Her philosophy of choosing the farm is to see equity in agriculture. As she faced food insecurity because of racism, she wanted to help her community. She also has launched many programs like growing in the margins, Liberating lawns, etc. which helps mainly BIPOC (Black, Indigenous, and People of color). 

Growing in the Margins:

Growing in the margins is a 12-week free urban agriculture mentorship program that provides education to low-income youth who faces barriers within the food system. This allows participants to gain confidence and be independent to create their own food system. In addition to growing in the margins, she runs her own farm school which is open to gardeners, students, activists, etc. 

Cheyenne, A. Growing in the Margins [Image]. Retrieved from https://www.sundanceharvestfarm.com/gitm

Liberating Lawns: 

Liberating lawns is a yard sharing project which helps BIPOC youth food growers to grow their own food. This a popular way to help people who want to grow fresh and local produce but don't have access to land to grow. In this project, growers and landowners make an agreement and grow organic produce. No money is allowed to charge for the land instead growers shares their produce with landowners. The organic practice is a mandatory rule and must not use pesticides.

If you are interested in following her Instagram page, look for @sundanceharvest 

Cheyenne, A. SundanceHarvest [Image]. Retrieved from https://www.instagram.com/sundanceharvest/

She leases space in Toronto and nurtures her organically grown green-house produce. The type of farming which she practices is Urban farming. As I mentioned above in the definition of Urban farming, she grows and distributes with the community. Starting this April, her grown produce will be available for delivery and pickup through her weekly CSA and in Dufferin Grove Farmers Market. CSA is community-supported agriculture where farmers get a stable income directly from the consumers. 

She grows mainly roots and greens using organic growing methods. Swiss Chard, Kale, Radish, Fennel, Tomatoes, Collards, Spinach, Bok Choy, Cucumbers, Baby beet - vegetables and different varieties of herbs were grown in her farm. 

Cheyenne, A. (2020). Second planting of Salanova [Image]. Retrieved from https://www.instagram.com/p/CHnuGDLgqWG/

Since cheyenne has taken a break, her ecological grown produce will be available from April. And as mentioned in the above image, for $30, 7 varieties of products are distributed which include herbs, vegetables, and greens. 

In terms of sustainability, Sundance Harvest Farm follows the principles of Urban agriculture. Sustainable urban agriculture is supportive of environmental health since it requires low input of water and no use of pesticides. Also, it supports economic profitability by reducing the transportation cost of shipping between producers to markets. In addition, Urban agriculture also offers a wide range of other functions like nutrient cycling, microclimate control, urban greening, community socialization, preservation of cultural heritage, and education. 

When I compared the above products with Loblaws, I found Cheyenne's product is just 3-4 dollars higher than Loblaws. But considering in terms of sustainability, her farming practices, and principles behind the farm, I feel it is worth the buy. I feel the price is quite reasonable that most of them can afford to buy and also consuming organically grown produce has many nutritional benefits. 

Personally, I love greens leafy vegetables. I really get motivated to buy fresh green vegetables whenever I see her Instagram post. I still remember the post which she posted on November 16, 2020, lovely fresh collard greens which made me buy collard for the first time and try Collard wrap. In one of her interviews, she mentioned that growing kale and swiss chard is easy compared to other greens and also it is healthy. 

Chayenne, A. (2020). My body is heavy but my soul is light [Image]. Retrieved from https://www.instagram.com/p/CHqknXFgy-K/

In the future, if I get a chance to buy her weekly CSA (produce box), I want to prepare the following recipe. 

Kale bunch - Kale and lentils Curry, Kale and bean soup

Salad Mix - Chicken salad wrap 

Parsley - Gremolata 

Bunch of Beets - Roasted beets with feta salad, Stuffed beet leaves wrap 

Snap peas - Garlic snap peas stir fry

Chard bunch - Swiss chard Quiche 

Pea shoots - Pasta using pea shoots 

I really enjoyed this assignment. I learned that it is essential for everyone to know where our food comes from and how it is grown, what method is used for farming and what impact does it gives on the environment. It was absolutely great learning about farming and Cheyenne's Sandance Harvest Farm. I am aware that farmers work very hard but never knew that they also have a huge responsibility to the environment. My respect for their work grew more after this assignment. This assignment was an eye-opener for me and great learning to understand many sustainable farmers around.  My perspective of Famers changed a lot now and wish in the future, I could become a responsible farmer. And also, wish I could get a chance to work at least for a day on the Sundance harvest farm. 

I really appreciate her philosophy of choosing this farm to run in an ethical way. Since her practice supports the environment and provides equal rights to the employees, I feel this is the right choice for her career. She should continue this and expand her business which eventually helps many people.

Our farmers are dedicated to their work to give the best quality products. So supporting local farmers and buying from them will help to build community and also, ensure that there will be farms in our community in the future. 


Rodale Institute, A. Organic vs Conventional - Rodale Institute. Retrieved 21 February 2021, from https://rodaleinstitute.org/why-organic/organic-basics/organic-vs-conventional/

Green Tumble, A. (2015). 10 Sustainable Farming Methods and Practices | Greentumble. Retrieved 21 February 2021, from https://greentumble.com/10-sustainable-farming-methods-and-practices/

Krishnan S., Nandwani D., Smith G., Kankarta V. (2016) Sustainable Urban Agriculture: A Growing Solution to Urban Food Deserts. In: Nandwani D. (eds) Organic Farming for Sustainable Agriculture. Sustainable Development and Biodiversity, vol 9. Springer, Cham. https://doi.org/10.1007/978-3-319-26803-3_15

Bob Weber, A. (2019). Report suggests agriculture needs changes to save climate and Canadian farmers [Image]. Retrieved from https://www.ctvnews.ca/business/report-suggests-agriculture-needs-changes-to-save-climate-and-canadian-farmers-1.4726376

Cheyenne, A. Sundance Harvest. Retrieved 21 February 2021, from https://www.sundanceharvestfarm.com/

Cheyenne, A. (2021). Cheyenne Sundance, Founder and Farmer [Image]. Retrieved from Chayenne, A. Sundance Harvest. Retrieved 21 February 2021, from https://www.sundanceharvestfarm.com/

Cheyenne, A. Growing in the Margins [Image]. Retrieved from https://www.sundanceharvestfarm.com/gitm

Chayenne, A. (2020). My body is heavy but my soul is light [Image]. Retrieved from https://www.instagram.com/p/CHqknXFgy-K/

Cheyenne, A. (2020). Second planting of Salanova [Image]. Retrieved from https://www.instagram.com/p/CHnuGDLgqWG/

February 13, 2021

Nutrition Introduction

Nutrition! Well, we all hear a lot about the word "Nutrition" but there is always a misconception about it. People always think of nutrition as dieting and diet is only for weight loss which is totally wrong. Nutrition is all about eating a healthy and balanced meal. I strongly believe that nutrition is important for everyone to keep their body fit and healthy. Importantly, nutrition plays a significant role in the culinary industry.  Anyone can cook but cooking with the knowledge of nutrition holds a massive advantage. Maintaining a healthy diet majorly helps many ways especially in reducing the risk of chronic diseases like heart disease, diabetics, cancer, etc. 

We all know that cooking food will lead to some amount of nutrition loss, so it is the responsibility of the Chef to understand the nutrients of each ingredient in order to cook delicious food without losing its nutritious value. Nutrition in the culinary industry is widely increasing around the world because of two major reasons: Social media and Government. 

Nowadays people are more conscious about their diet and food choices because of the media's influence and it has both positive and negative impacts. Because of the influence, the rise of superfoods in the market is enormous. Superfood is a nutrient-rich food that is beneficial for a healthy body. Chia seeds, avocado, quinoa are some of the examples of superfoods. Many changes are happening currently in the culinary industry because of the influence. Many restaurants started altering their menu by incorporating these superfoods like avocado in the wrap, replacing rice with quinoa, chia seeds in salads, etc. Chia seeds are also used in substitute with eggs. These changes are in trend now and eventually, this trend will increase more in the future.

And also, apart from the media, government plays a major role in increasing nutrition in the culinary field. The government contributes their part in promoting nutrition by introducing the habit of eating healthy food from the elementary school. It is saddening that kids are mostly influenced by food and beverage marketing and according to Food Secure Canada, the organization has taken active steps to control the marketing of food and beverage which is high in salt, fat, and sugar to young children. This action will not only promote positive food choices to children, slowly it will change the eating habits of adults and helps to incorporate nutritious food in everyday lives as well as in the culinary field. 

The recent rise in personal chef jobs shows how nutrition is increasing in the culinary field. People hire personal chefs in order to maintain a healthier lifestyle. With people getting more conscious about health and with all the evidence above, I believe that nutrition is playing a major role in the culinary field and also, will be more important in the future. 

                            Roth, S. (2019). Nutrition FAQs [Image]. Retrieved from https://uwaterloo.ca/campus-wellness/blog/topic/nutrition-faqs

My topic of interest in Nutrition:

The one nutrition topic that interests me is Metabolism. Growing up, I have heard many people talking about metabolism especially when they discuss weight loss. So, I always had a misconception that metabolism is much important only for weight loss until I did a little research on that particular topic. According to Medical News Today, metabolism refers to a biochemical process that occurs in all living organisms to lead and maintain a healthy life.

                Colorado University, A. Metabolism [Image]. Retrieved from https://www.research.colostate.edu/healthyagingcenter/aging-basics/metabolism/

Food consists of proteins, carbohydrates, and fats. These substances are broken down in the digestive system by enzymes and carried to the cell where are used as energy. The body either use it immediately or store it for later use. So, the process of converting food into the energy that allows the body to function is called metabolism. There is a myth that people who are slim have high metabolism than people who are fat. Metabolism refers to Catabolism and Anabolism. Catabolism is nothing but the breaking down of compounds to release energy and Anabolism is reverse to Catabolism, which building up compounds to use energy. Our body weight is the result of the amount of energy released minus the amount of energy gained. The excess energy is stored as fat in our body.

There are many factors that affect the rate of metabolism such a medication, age, sex, etc. Breakfast is one of the essential meals of the day as it helps jumpstart the metabolism and burn calories throughout the day. Age can slow down the metabolism. As we get older, our bodies gain fat and lose muscles. Another critical factor is being less active which slows down metabolism. Physical exercise can be done regularly to boost up metabolism. 

Hormonal problems and underlying medical conditions affect metabolism. People who are larger or have more muscles will burn more calories when rest. And coming to gender, men have less body fat and more muscle which helps them to burn calories fat than women. 

People think that gaining or losing bodyweight is only because of metabolism. But there are many factors related to weight gains like hormonal changes, diet, genetic issues, and lifestyle changes like stress, sleep, and physical activity. 

These are the basic information I know about metabolism and I would like to learn more on this topic. 

Comparing Nutrition blog and Websites to find a reliable website:

Personally, I do not follow any particular diet but I always believe that consuming fresh produce, cooking at home, and eating balanced meals helps in leading a healthy lifestyle. Nowadays, people are more reliable on social media and search engines for everything. There are many nutritional blogs/websites in a google platform and to be honest, it is really confusing which one to follow to get the right credentials. When I tried to understand how to identify a reliable nutritional website, I found that there are many points to remember like the domain of the website, author, author qualification, etc to check the credibility. 

The website named "Peasandhoppiness" helped me to understand few facts on how to identify credible nutritional information. To understand the difference between reliable and non-reliable sources,  I have selected a couple of nutritional websites. For a reliable source of website, the link https://uwaterloo.ca/health-services/nutrition-services/right-stuff-reliable-nutrition-and-health-websites helped to find the trustful information. After looking at all the websites, I ended up selecting Dietitians of Canada as my reliable source. And for the comparison, I googled and ended up selecting Nutritionbyamy as my non-reliable source. 


When I started my comparison I found the following few differences: 

About Section: 

In the About section, the Dietician of Canada website gives a detailed history of when the association started. Also, the details are updated frequently. Whereas on Nutritionbyamy website, I do not find any professional information. 

Author and Author Qualification: 

The Dietician of Canada website does not have a particular author but provides more information on registered dieticians. Also, the page gives details of regulated health professionals. The author of Nutritionbyamy is Amy Conrad and she is a registered, nutritional therapist and emotional eating coach.

Advertisement and Selling: 

Dietician of Canada website does not include any advertisement and no evidence of selling any products whereas Amy's website has a separate tab for shopping and it shows that the website making some profit out of it. 

Contact information:

The dietician of Canada website provides all basic information (contact number, address, and email id) to get connected with the regulated health professionals whereas there is no contact information apart from the social media connect in Amy's webpage. 

Other Information:

The privacy policy is without any ambiguity on the Dietician of Canada website. In addition, the website provides more information on insurance, the board of directors' details, and the Annual report. There is also a search engine available to find the nearest dietician according to your locality. 

Based on the comparison above, I believe that the Dietician of Canada is more reliable and trustworthy. Since there are infinite types of blogs and websites available on diet and nutrition, it is important to follow the right one to get benefited. I hope this comparison helps someone to identify a reliable website. This comparison helped me to understand the major difference between Nutritionist and registered dietician. Though both of them provide nutritional services, the registered dietician is regulated by the college of dieticians and they have a license that is regulated in Ontario. The advice from a registered dietician is thought to be more accurate and safe. I also found that since registered dietician follows an evidence-based approach, it reduces the overall risk of their clients. 


Mayo Clinic, A. What exactly is metabolism?. Retrieved 13 February 2021, from https://diet.mayoclinic.org/diet/move/what-is-metabolism?xid=nl_MayoClinicDiet_20150910

Calhoun Rice, S. (2018). Nutrition and Metabolism Disorders. Retrieved 13 February 2021, from https://www.healthline.com/health/nutrition-metabolism-disorders

Mayo Clinic, A. (2020). Can you boost your metabolism?. Retrieved 13 February 2021, from https://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/metabolism/art-20046508

Waterloo, U. Reliable nutrition and health websites | Campus Wellness. Retrieved 13 February 2021, from https://uwaterloo.ca/campus-wellness/health-services/nutrition-services/reliable-nutrition-and-health-websites

Kent, A. (2016). 5 Steps for Identifying Credible Nutrition Information Online — Peas & Hoppiness by Ann Kent. Retrieved 13 February 2021, from https://peasandhoppiness.com/nutrition/2016/12/11/5-steps-for-identifying-credible-nutrition-information

Dieticians of Canada, A. (2020). Dietitians of Canada - About Dietitians of Canada. Retrieved 13 February 2021, from https://www.dietitians.ca/About/About-Dietitians-of-Canada

Amy, N. Retrieved 13 February 2021, from https://www.nutritionbyamy.ca/

Foodsecurecanada, A. About Canada's Healthy Eating Strategy. Retrieved 13 February 2021, from https://foodsecurecanada.org/healthy-eating-strategy-take-action

Nutrition Clinic, M. (2019). What is a Registered Dietitian?. Retrieved 13 February 2021, from https://mintnutritionclinic.com/blogs/nutrition-for-life/what-is-a-registered-dietitian

Roth, S. (2019). Nutrition FAQs [Image]. Retrieved from https://uwaterloo.ca/campus-wellness/blog/topic/nutrition-faqs

Colorado University, A. Metabolism [Image]. Retrieved from https://www.research.colostate.edu/healthyagingcenter/aging-basics/metabolism/

February 2, 2021

Purchasing Meat and Game / Garlic & Mixed Herbs flavoured Roasted Boneless Pork Loin


Like all girls, I love shopping! I know, everyone must be thinking what's a wonder in this ;) Wait!

Yes! I love shopping but to be more precise, I love grocery shopping especially purchasing vegetables and meat. The fresh look of vegetables and the lovely color of fresh meat are always feast to my eyes and gives immense happiness while shopping. After moving to Canada, I started exploring different varieties of meat especially beef and pork as it was not available in my hometown as fresh as we get here. I was totally amazed by the varieties of cuts available in the market. So far I have tried few curry recipes using beef and pork, Wahan Mosdeng, pork belly, and baby rack ribs. I am glad that I was able to try a delicious roast using boneless pork loin for this assignment and it also, helped me to understand more about pork and its cooking methods. 

Pork is the culinary name of the domestic pig. Pork is derived from the french word "Porc" and Latin Porcus meaning "Pig". There is always a lot of confusion between pig and hog. Though both belong to the same family. A hog means a domestic pig that weighs more than 120 lbs. Pigs are also known as swine. Pigs are the first animal domesticated in China and then, Asian farmers brought them to Europe. Domestic pigs and hogs are fed feed of grains like corn, wheat, soy, and barley. And in some small farms, slop is also served as their feed which is nothing but the mixture of grains and produces like vegetable peels, fruits, rinds, and leftover foods. 

Pigs were brought to Canada in 1598 by a French nobleman and it was the most popular meat of early settlers. Those days, the pork is preserved in brine to use as a meat source during long winters. Canada is among the top 10 pork producers and the other major producers are China, Eu, the US, Brazil, Vietnam, and Russia. There are 5 main swine breeds available in Canada and they are the following. 

Yorkshire pigs originated from England 

Landrace pigs originated from Scandinavia

Duroc pigs originated from the US

Hampshire pigs are developed in Kentucky and imported from Hampshire in England 

Lacombe developed in Canada

The market hogs are grown to a weight of 120 - 150 lbs and then slaughtered. Slaughtered animals must be disease free and inspected by the government. Every meat is inspected and graded but pork is not graded like the other meats are done. The grading system is a concern for the pork producers which helps them to determine the price of the packs. After slaughtering, the hogs are split down into halves. And each side of the hog is further divided into primal cuts. 

Pork is classified as "Livestock" along with beef, lamb, and veal. All livestock is considered red meat. Pork is also considered as Red meat because of the large myoglobin level. Myoglobin is a protein found in the muscle cells of animals. The amount of myoglobin in animal muscles determines the color of meat. When fresh meat is cooked, it becomes lighter in color. 

Usually, I buy meat products from Whole Foods grocery store as I was not aware of any butchery shop nearby. I find their meat products very fresh. I visited Wholefoods last week for this assignment to spend some good time understanding the varieties of cuts. It was totally a great experience and learning. I have visited much time to the same place earlier but never spent time in the butchery section. When I requested to click pictures, they generously granted permission and I am really, thankful to them. 

Wholefood Pork products meet Meat department standards and they are Animal welfare certified. The animal is raised without hormone supplement, gestation crate-free with proper housing. 

Spruceeats. (2020). Cuts of Pork: a Pig Diagram and Pork Chart [Image]. Retrieved from https://www.thespruceeats.com/pig-diagram-and-pork-chart-995306

Pork is divided into large sections called primal cuts. These cuts are broken down further into smaller cuts which are usually available in grocery stores.  The primal cuts of pork are Boston butt, Blade Boston shoulder, Loin, Leg (ham), Pork side, Spare ribs, pork jowl, and pork foot.  

Pork Boston Butt 

This cut comes from the upper shoulder of the hog and consists of parts of the neck, shoulder blade, and upper arm as their parts. This portion is a moderately tough cut of pork and has a good deal of connective tissues. The section of fat which is available above the Boston butt is called clear plate or fatback which is used for making lard or added to sausage or ground pork. 

Cooking method: This cut is suited for braising and stewing. 

Pork Shoulder:

Pork shoulder is also called a picnic shoulder. It includes the front leg. The shoulder can be sold whole and also in cuts. This has a tough cut and frequently cured or smoked. This is also used for making ground pork or sausage meat. 

Cooking method: It can be pan-fried, roasted, and braised. 

Loin: Hogs had extra long loins compared to other meats. It has 17 ribs while meat and lamb had 13 ribs. The entire loin can be roasted or cut into individual chops or cutlets. Usually many of them get confused with Loin and Tenderloin but both are completely different. Tenderloin is taken from the rear of the pork loin. Baby back ribs come from the upper ribcage of the loin. The section of fat which is available above the loin is fatback which is used for making lard, salt pork, or added to sausage. 

Cooking method: Roasted, Braised, and Pan-fried.

Leg / Ham: 

The back leg of the hog is where we get fresh, smoked, or cured hams. Serrano ham and prosciutto are made from hams and are usually cured, smoked, and air-dried. The fresh hams can also be roasted or cut into ham steaks. 

Hamhock is taken from the joint at the shank end of the ham where it joins the foot. 

Cooking method: Hamhock is braised 

Pork side: 

This is also called pork belly. Pancetta and bacon come from this part of the cut. This can be rolled and roasted or even cut into steaks. It has tougher muscle, fatty, and very flavorful.  

Cooking method: Braising, Grilling, and Roasting. 

Spare ribs: 

This part of the cut is taken from the belly side of the ribs where they can join the breast bone and spare ribs. 

Cooking method: grilling very slowly at a low temperature and also can be braised. 

Pork Jowl: 

Pork jowl is a cut of pork from a pig's cheek. They can be used as fresh or cured. The smoked or cured pork jowl is known as jowl bacon. This part is used for making sausages. It can also be cured and made into bacon. 

Cooking method: Grilled or Roasted 

Pork foot: 

This part has an excellent source of gelatin.

Cooking method: Braised. A long, slow simmering method helps to break down the connective tissue in the pork foot and also tenderizes the meat. 

Gordan, S. (2013). Pork cuts [Image]. Retrieved from https://www.tasteofsouthern.com/pulled-pork-bbq-in-the-oven-recipe/

The cut which I have chosen for this assignment is Loin. Loin cut runs from shoulder to the leg. Pork loin is the muscle that runs along the back between the back fat and the ribs. If the butcher does not remove the backbone or rib bones, then the pork roast is sold as a pork crown roast or rack of ribs. The loin is mostly consumed fresh and the processed ones are made into peameal bacon or Canadian bacon. Peameal bacon is wet-cured, unsmoked back bacon made from the trimmed lean boneless pork loin rolled in cornmeal. Canadian bacon is fully cooked, cured, and smoked bacon made from the boneless loin. The loin is the most tender of all pork products. The loin is a wide, rectangular cut of pork that is usually sold as a boneless roast or bone-in roast. It is the tender part of the pork and excellent for dry-heat cooking methods. 


There is always confusion between Pork loin and pork tenderloin. Pork loin is wide and thick with a suitable fat cap running along the top of pork while the tenderloin is narrow and thin. Pork tenderloin has either little fat or no fat. Pork loin can be cooked quickly and at high temperatures. 

The color of the pork loin is light-colored pink which turns to pale pink or white when it gets cooked. The fat keeps the meat moist while cooking. The pork loin is further divided into 4 parts. Blade end, center rib, center loin, and sirloin end. The dark-colored muscle is called the blade end. The sirloin does not have darker muscles. In this recipe, I have used center loin. The boneless loin can be roasted as a whole or can be broken down into pieces. 


Reason for selecting Pork loin: I have tried baby rack ribs for barbequing during summer and also tried some regular small pork cuts for curry but never tried the tender part of the meat, pork loin. Every time, I see the big lovely pink colored meat in the shop, I used to wonder about the cooking method and time. So for this assignment, I took a chance to try this part of the meat. 

The price of the center pork loin that I purchased was $22.24. The unit price of the meat was $22.02 per kg. It is expensive than other cuts of meat but I feel it is really worth the money as many different varieties of dishes can be made either with fresh or cooked meat. The whole boneless loin can be roasted or cut into small pieces. I roasted the whole loin and effectively used the leftover roasted pieces by preparing fried rice and stir fry sauce. 

Cooking Method of Loin: grilling, pan-frying, and roasting. Rib chip, center-cut chops, tenderloin, stuffed pork chops can be pan-fried. Rib roast, boneless sirloin, butterflied loin roast can be roasted. Baby back ribs can be braised. 

When tender cut meats are cooked by using the dry heat method, it results in tender and juicy products. The less tender meats should be cooked for a longer time by the moist method to soften the connective tissues. 

Coming to the recipe using pork loin, Garlic & mixed herbs flavored boneless pork loin is delicious roasted meat with a juicy center. After referring to so many recipes on the internet, I came up with my own marinate which I usually use for grilled chicken. My family loves garlic flavor so I have included it in my rub. All the ingredients were grounded in a mortar and pestle and then used as a rub. Since I love using mortar and pestle, I have used it in this recipe but alternatively, the blender can be used.  Personally, I believe that mortar and pestle bring the flavor out beautifully and blend well.                         

Ingredients needed for this recipe: 

Meat: The meat I have used in this recipe is the Boneless pork loin center part. 

Herbs: I have used 5 varieties of dried herbs in this recipe. The same can be substituted with all-purpose spices or mixed herbs. 

Garlic: I have used around 4 -5 garlic pods. Peel the garlic, trim the ends and use the pods. 

Spices: I have used smoked paprika in this recipe for the flavor which can be substituted with cayenne or regular chili powder. Adjust the quantity according to the taste bud. 

Seasoning: I have used kosher salt in this recipe. It can also be replaced with regular salt. 

Oil: I have used olive oil in this recipe. ( not extra virgin oil ). The same can be substituted with regular oil. 


1 Boneless Pork Loin 

4-5 Garlic pods, peeled 

11/2 Tsp Smoked paprika 

1/2 Tsp Basil, dried 

1/2 Tsp Thyme, dried 

1/2 Tsp Rosemary, dried 

1/2 Tsp Oregano, dried 

1/2 Tsp Parsely, dried 

Kosher salt 

2 Tbsp Olive oil 

Equipment Required: 

Twine for trussing

Cast iron 


Mortar and pestle 

Thermometer to check the internal temperature


Pre-heat the oven at 375'F. 

Clean the pork loin and truss it using twine. 

Add garlic pods in a mortar and pestle and crush it. 

Add the remaining ingredients ( smoked paprika and all herbs) and ground it using olive oil.  

Place the trussed pork loin in a cast iron. Gently massage the ground mixture and add kosher salt. 

Place the seasoned pork loin in an oven and bake it for 60 minutes or until it reaches the internal temperature of 140'F. Remove from the oven and rest it for 5-10 minutes which helps to reach the temperature 145'F. This is called carryover cooking. The safe internal pork temperature is 145'F. 


Slice and serve with the gravy.

Serving Options: 

Serve with gravy or hot sauce and salad. 

Cross Contamination: 

Any type of raw meat can have harmful germs so it is always important to be cautious while handling them. Important measures should be taken while handling, cleaning, and cooking meat. Always wash your hands, cutting boards, and knives before and after the usage of meat. Place meat and vegetables separately to avoid cross-contamination. Never place cooked meat in the same place where meat has kept. All these methods should be followed to prevent illness. 

Critical points: 

Internal temperature is one of the critical points to remember while cooking meat. Each variety of meat has an internal temperature. For pork, the internal temperature is 145'F. The best way to check the internal temperature is by using a food thermometer. Always wash and wipe the thermometer after use. The next comes a resting time which is also mandatory. Remove the pork once it reaches 140'F and let it rest for 10 minutes. Because of the carry-over cooking, the temperature rises to 145'F.  Carry-over cooking is the process that occurs as food continues to cook after being removed from the oven or grill. Temperature plays a key role in cooking. Always cook to the recommended temperature as overcooking turns the meat tough and dry. 


The Garlic and mixed herbs roasted boneless pork loin tasted very delicious. The color of the meat turned from pink to brown. The top of the roast had a lovely golden brown color. The center of the meat was moist and juicy. I served roasted pork loin with a hot sauce and salad which complimented the roast well.

Health benefits of Pork: 

Pork is an excellent source of protein. It is naturally low in sodium and also provides vitamins and minerals. 


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