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FOOD Autumn – Winter 2011

Canadian Chef’s Congress president Michael Stadtländer standing in a Melancthon Township potato field. Photo by Jason Van Bruggen

Canada’s chefs enter the quarry fray

Aug 19, 2011 | Cecily Ross | Back Issues

“We want people to taste the bounty of the land that is threatened by the quarry,” says Stadtländer.

Off the Shelf

Off the shelf

Aug 19, 2011 | Cecily Ross | Back Issues

Our roundup of fabulous quality items produced by local artisans.

Hubbard Squash

Food for Thought

Aug 19, 2011 | Douglas G. Pearce | Back Issues

“He that looketh on a plate of ham and eggs to lust after it hath already committed breakfast with it in his heart.”
C.S. Lewis

Karen Hutchinson in a neighbour’s wheat field

The Meaning of Red Fife

Aug 19, 2011 | Monica Duncan | Back Issues

From farm to mill, a heritage grain makes a remarkable journey back to the future.

Midway Delights! Photo by Liz Armstrong

Fall Fair Fare

Aug 19, 2011 | Nicola Ross | Farming

The traditions of the annual agricultural fair were brought to Canada by British settlers.

Midway Delights

Midway Delights

Aug 19, 2011 | Nicola Ross | Back Issues

Jean Denison finds the Erin Fair’s Optimist fries hard to resist, but she can’t resist the church pies either.

Can she make an apple pie?

Aug 19, 2011 | Cecily Ross | Back Issues

Pie judging is a complex, dirty job, but someone has to do it!

Highland cattle can withstand blizzard conditions and temperatures as low as -40ºC. Photo by Trina Berlo

Och, laddie! That is one fine steak

Aug 19, 2011 | Brad Holden | Back Issues

Highland cattle are chock full of Omega-3 fatty acids, protein and iron.

Linda Pease, president of Stayner Meat Packers: “People want to be safe. We understand that.” Photo by Trina Berlo

The Case for Local Meat Processing

Aug 19, 2011 | Nicola Ross | Back Issues

For consumers, improved meat safety sounds encouraging – but the transition to a more strictly regulated system has not been without casualties.

Turban squash Photo by Pete Paterson

An Embarrassment of Squashes

Aug 19, 2011 | Jennifer Clark | Food

The humble squash has as many culinary uses as it has sizes, shapes and varieties.

“This is the country so we’re always casual. I usually put a buffet out on the centre island and let everyone help themselves.” Photo MK Lynde

Islands of Calm

Aug 19, 2011 | Cecily Ross | Back Issues

A Mulmur country kitchen embodies order and serenity in the midst of a young family’s busy life

Potato Gnocchi

Aug 19, 2011 | In The Hills | Back Issues | Cooking with... | Departments | Food | In Every Issue

Life is like that piece of dough; you need to work it until it becomes familiar to you.

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