Pro Tem is the Bilingual Newspaper of Glendon College. Founded in 1962, it is York University’s oldest student-run publication, and Ontario’s first bilingual newspaper. All content is produced and edited by students, for students.


Pro Tem est le journal bilingue du Collège Glendon. Ayant été fondé en 1962, nous sommes la publication la plus ancienne de l’Université York ainsi que le premier journal bilingue en Ontario. Tout le contenu est produit et édité par les étudiants, pour les étudiants.

John Kemp’s Kitchen: Sipping Summer

John Kemp’s Kitchen: Sipping Summer

health, sipping summer, opensource.jpg

Time flies. It’s a cliché, but clichés are clichés for a reason – they’re true. It really is hard to believe that we’re already coming up on the end of another year at Glendon.

As it relates to food, the change of seasons also means that what we cook and what ingredients we use will also change – something I call seasonal cooking. This is something I’ve alluded to in past articles but have never addressed head-on. What I mean by seasonal cooking is making food that corresponds to our cravings based on the environment outside. For example, in winter we often need more calories to keep ourselves warm, which is why we tend to make heavier, starchier dishes which are more calorie-rich, (also explaining why you gained those 10 pounds in the first week of December). In the warmer months, however, we often crave fresher, lighter dishes, such as salads and fruity desserts.

It’s important to keep the weather in mind, especially when entertaining for friends or family. Seasonal cooking is perhaps the most important factor in creating an aesthetic for your dinner party guests and making the event’s “feel” or “tone” seem congruent. Just imagine having mashed potatoes, beef Wellington, Yorkshire pudding and gravy for an outdoor dinner party in the heat of mid-July. It just wouldn’t make sense, would it? Hence the importance of seasonal cooking.

All that said, I thought it might be nice to kick off the spring and summer months with one of my all-time favourite drink recipes. It’s not my own, but certainly something I’ve made time and again and which always wins over my guests. It’s refreshing and citrusy, without being too sweet and has the rosemary to anchor the punch of the lime. And so, without further ado, I present to you Sparkling Rosemary Limeade.

Sparkling Rosemary Limeade

Recipe courtesy of Faith Durand via See: “Drink Recipe: Sparkling Rosemary Limeade.”

Yield: about 40 fl. oz., depending on dilution


1 cup fresh lime juice (very important that it’s fresh – the bottled stuff just doesn’t taste the same)

¾ cup sugar

Peel of two limes - be sure to only get the green part on the outside, the pith (the white part) will make the drink bitter

2, 4-inch sprigs of fresh rosemary, plus more to serve

4-6 cups chilled sparkling water


1. Combine the lime juice and sugar in a small saucepan and bring to a simmer over medium heat.

2. Once simmering, reduce the heat and stir frequently until the sugar is completely dissolved.

3. Add the lime peel and rosemary sprigs. Simmer for another minute and turn off the heat.

4. Cover and refrigerate at least 4 hours or overnight.

5. Remove the peel and rosemary and mix with the chilled sparkling water. Add more water to taste.

6. Serve over ice with a small sprig of rosemary muddled into the drink.

P.S. Feel free to booze this up a little with your alcohol of choice. It’s great as is, but different crowds might appreciate a touch of something!

I hope you enjoy this recipe as much as I have and that you all enjoy your summers as much as I’m hoping to enjoy mine!

Until next time,

John Kemp

Pro Tip: Check out all of John’s previous recipes @johnkempskitchen on Instagram and Facebook!

VR in Toronto

VR in Toronto

Meet Your Student Government for 2018-19

Meet Your Student Government for 2018-19