Boneless chicken wings on more menus, Canadian diet unhealthy, Toronto’s newest microbrews

• The Holland Marsh is more than a distance marker on the way to cottage country. Fourteen per cent of Ontario’s produce is grown in the giant garden—that’s $50 million in veggies annually—but over half of the crop is shipped to the U.S. Despite the marsh’s size (about 10,000 acres), it isn’t big enough to keep up with the big grocers, who prefer to deal with larger producers. [Globe and Mail]

• Michael Duggan, former brewmaster at Mill Street, will open Duggan’s Brewery downtown this month. The pub will serve experimental flavours, which may include notes of lemon, coffee and banana. “We’re chefs, and we’re making wonderfully alcoholic soups,” Duggan says. Forget chicken noodle—that’s the kind of soup that calms our soul. [National Post]

• With the cost of chicken wings rising, many restaurants have taken to making “boneless wings” out of breast meat to save money. Eating wings with cutlery may take some getting used to, but nothing will keep us from our weekly fix. [New York Times]

• The Toronto Star reports that since Canada tends to produce “profitable calories” (foods that are more economically viable, like meats and grains), the national diet looks like a “dog’s breakfast.” According to the article, Canada imports 80 per cent of its fruits and vegetables, forsaking local growers and national nutrition. [Toronto Star]

• Esquire has come out with a list of food trends it’s had enough of, including fake speakeasies, the phrase “farm to table,” high-end burgers and pizza and gourmet salt. We don’t think the editors would like Toronto very much: sign-free Jezebel is the go-to spot for burlesque, locavores rule, Craft Burger dominates King Street, Pizzeria Libretto continues to seduce Ossington revelers, and the Holts Café offers three kinds of salt to accompany its fancy sandwiches. [Esquire]