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What's on your plate, mate? Eating for World Cup 

Picking a team by cuisine.

fondue.jpg

I will admit that when it comes to footy, without my Canadian Roots shirt (and no Irish or Estonian teams), I shift allegiances without much thought. Yesterday I was excited for Italy, in part because we were watching the game at the Italian Cultural Centre (an event I highly recommend). I love the crisp orange of the Dutch (it's a colour that looks good on everyone, I think), and I'll always cheer for the underdogs. That and my German side is rooting along with a Propeller Hefeweizen.

But I need a better system. So I'm going to eat and drink my way through the Cup, inspired by hot, cheesy pizza & beer breakfast for Italy. I have just enough Pimm's to get me through England's next round, and the Queen's visit. But it's time to venture out food-wise, with a little help from this foodie World Cup guide. Tapas! Fondue! Gyoza! Right now Slovakia's in the lead for their Zemiakové Placky (potato pancakes) and Nigeria for Chinchin (donuts). Next up: South Africa's Bunny Chow; a sandwich bun hollowed out in the middle and filled with curry.

This is why soccer shorts have elastic waistbands.

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In Print This Week

Vol 28, No 2
October 15, 2020

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