Back Issues
Canada’s chefs enter the quarry fray
Aug 19, 2011 |“We want people to taste the bounty of the land that is threatened by the quarry,” says Stadtländer.
Food for Thought
Aug 19, 2011 |“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
The Meaning of Red Fife
Aug 19, 2011 |From farm to mill, a heritage grain makes a remarkable journey back to the future.
Fall Fair Fare
Aug 19, 2011 | | FarmingThe traditions of the annual agricultural fair were brought to Canada by British settlers.
Midway Delights
Aug 19, 2011 |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 |Pie judging is a complex, dirty job, but someone has to do it!
Och, laddie! That is one fine steak
Aug 19, 2011 |Highland cattle are chock full of Omega-3 fatty acids, protein and iron.
The Case for Local Meat Processing
Aug 19, 2011 |For consumers, improved meat safety sounds encouraging – but the transition to a more strictly regulated system has not been without casualties.
An Embarrassment of Squashes
Aug 19, 2011 | | FoodThe humble squash has as many culinary uses as it has sizes, shapes and varieties.
Islands of Calm
Aug 19, 2011 |A Mulmur country kitchen embodies order and serenity in the midst of a young family’s busy life
Potato Gnocchi
Aug 19, 2011 | | Cooking with... | Departments | Food | FOOD Autumn - Winter 2011 | In Every IssueLife is like that piece of dough; you need to work it until it becomes familiar to you.