FOOD Spring – Summer 2012
The Milky Way
May 18, 2012 | | FarmingImagine, milk with terroir. Two local Ontario dairy farms are about to revolutionize the way we think about that most basic of foods.
The World According to Asparagus
May 18, 2012 | | Back IssuesJennifer Clark welcomes the first tender spears of spring with a gardener’s guide to growing and cooking our favourite vegetable.
Love among the ruins at the Alton Mill
May 18, 2012 | | Back IssuesSet in the stone ruins under the stars, a rustic summer wedding and vegetarian feast was like a mid-summer night’s dream come true.
The Practical Art of Preserving
May 18, 2012 | | Back IssuesLearn to make canning part of your food strategy and keep the whole thing manageable, by year-round canning.
The Heirloom Tomato Club
May 18, 2012 | | FarmingHow a couple of avid tomato lovers are helping preserve the amazing variety of their favourite heritage fruit.
A Cook’s Tour of Bolton
May 18, 2012 | | Back IssuesHere, for the uninitiated, is Food In The Hills’ tour of Bolton’s gourmet highlights:
Kitchen Consequential
May 18, 2012 | | Back IssuesIt’s the little things that make the Fanzo kitchen special. But it’s the big things that make it great!
Putting Headwaters on the culinary map
May 18, 2012 | | Back IssuesHeadwaters is emerging as the hottest new culinary region in Canada!
Off the shelf
May 18, 2012 | | Back IssuesOur roundup of fabulous quality items produced by local artisans.
Food for Thought
May 18, 2012 | | Back IssuesA battery consisting of a slice of boiled potato between two electrodes can power a small light for 20 hours, after which a new potato slice is inserted.
The morel index
May 18, 2012 | | Back IssuesMorels should never be eaten raw as they contain small amounts of toxins that are removed by cooking. Even cooked morels can cause mild intoxication when consumed with alcohol.
