True grits, so to speak. That's why Haitian food is so interesting here. There are enough places to let some fail and others foster. Go to any small town in Canada and there will be a Chinese-Canadian restaurant on Main Street but the chances are that the food will be as authentic as chop suey in Chibougamou. However, go to any decent-sized downtown such as Calgary, Vancouver of course, Montreal, Toronto and there will be plenty of good Chinese restaurants at all price points.
Community creates culture.
Counter cultures create lunch. I was intrigued by your article Saturday, Feb. 10 on Steel-cut oats. I had to search rather extensively to find oatmeal which was other than instant, and finally was successful. I like to add blueberries and all sorts of stuff, but would like to continue me my short-cut method. My hunch is that steelcut oats would work the same way as brown rice.