FOOD Autumn – Winter 2011

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

Our roundup of fabulous quality items produced by local artisans.

“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

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

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

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

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

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

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

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

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

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