FOOD Autumn – Winter 2012
Where the Wild Things Are
Aug 17, 2012 | | FoodKnown as the witch of Mono Centre, Lisa Yates is a wizard in the kitchen, transforming ordinary weeds into uncommon victuals
The Apple Growers’ Blues
Aug 17, 2012 | | Back IssuesA spring freeze that wiped out 88 per cent of Ontario’s apple crop is only the latest in a string of challenges pressuring local growers to squeeze more value out of the humble apple.
Reading, writing and … roasted ribs?
Aug 17, 2012 | | Back IssuesAt Bolton’s St. Michael Secondary School, the hickory stick has been replaced with a baguette, and Chef Gallo is calling the tune.
Cooking with James: Duck Confit
Aug 17, 2012 | | Back Issues | Cooking with... | Departments | Food | In Every IssuePreparing duck confit is not difficult, but it is time consuming and requires patience, technique and even love.
That’s Entertainment: Miriam Streiman’s Country Kitchen
Aug 17, 2012 | | Back IssuesMiriam Streiman’s country kitchen is more than a place to eat, drink and be merry – it’s a culinary stage and she’s the leading lady.
Olive Oil: A Taste of Spanish Gold
Aug 17, 2012 | | Back IssuesErin’s Dolores Smith shares her passion for the many wonders of extra virgin olive oil.
A Cook’s Tour of Country Pubs
Aug 17, 2012 | | Back IssuesWhere do you go when you’re hungry for good company and casual food? To your local pub of course.
On Being Vegetarian
Aug 17, 2012 | | Back IssuesWhen Julie Suzanne Pollock decided to stop eating meat, her friends and family were not amused.
Off the shelf
Aug 17, 2012 | | Back IssuesGoodies and gadgets for those on the go! Our roundup of fabulous quality items available locally.
Food for Thought
Aug 17, 2012 | | Back IssuesOnly 16 per cent of watermelons now have seeds, down from 42 per cent in 2003. Alas, it is unlikely that the world record for spitting a watermelon seed will be broken.
The maize index
Aug 17, 2012 | | Back IssuesCertain varieties of maize explode when heated, forming fluffy pieces that are delicious seasoned and eaten as a snack.
Organic? Local? or Both?
Aug 17, 2012 | | Back IssuesFeast of Fields role is raising public awareness. Some people who don’t normally use organic food might come out and discover celebrated chefs are cooking with organics.