Suraj is an Australian based importer [...] which now markets
Indian foodstuffs in Canada as well.

Which store carries this brand locally?
For you that is.

I don't know how many Loblaws stores carries it but Trevor's "Your Independent Grocer" does. The TIG guys are all franchisees who can access Loblaw's supply chain and brands but are also free to stock what
they want from elsewhere. The smaller Glen's YIG downtown does not
carry Suraj goods but he has his own unique items including a deli
that makes pretty good takeout fried chicken, and fresh durians in
season for his Asian customers.

We have IGA stores, somewhat along the same lines,
which started as a purchasing cooperative of
Independently owned Grocers who formed an Alliance,
hence the name. I grew up noticing mostly IGA
branded stores (red oval with white lettering), but
there were and are others that have their own names
but use the IGA mark in a subsidiary way, and I've
seen a few that don't call attention to the alignment
but whose product selection suggests a connection

I also patronise AGT Foods

Did you show that to me? I'm not recalling that.

They are a Canadian grain and pulse purchaser, processor and
distributor using the brand name CLIC at the retail level not a
physical store.

Oh.

only canner I know who process and sell lupini.

Here, Pastene sells salted lupini in jars.
They're almost inedible from the brine.

The CLIC canned lupin beans are canned, not pickled in brine, and not
not salty at all. I use them as I would canned lima or cannelini
beans which are sort of similar tasting. The beans are imported from
Lebanon as lupins don't seem to be grown in Canada except for their
flowers. And they are a sweet variety that don't have to be soaked
numerous times in several changes of water to become edible.

I don't recall having had unsalty lupins - I thought
soaking in brine was an integral part of making them
safe to eat, but no doubt they have been selectively
bred to get rid of the toxic alkaloids.

Title: Italian Tossed Salad
C'Ann Fragione, San Francisco, California, Sunset Magazine

Looks sort of like recycle yesterday's antipasto
and nobody will know.

... Ever tell an angry woman to calm down or try to baptise a cat?

I suspect the injuries from the latter would be
less severe.

---------- Recipe via Meal-Master (tm) v8.00

Title: Antipasto
Categories: Appetizers, Dips
Yield: 10 servings

2 ea Green peppers 1 ea Medium onion
2 ea Stalks of celery 3 ea Carrots
1 ea Garlic clove 1/2 lb Sliced Mushrooms
1 ea Flowerets of med cauliflower 2 tb Oil
1 cn Tuna fish drained 1 ea Juice of one lemon
1 ts Granulated sugar 13 oz Bottle of ketchup

Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes.
Pour
into sterilzed jars, cool and refrigerate. When serving, place antipasto
in a pretty dish, surround with crackers. Source unknown

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