FOOD Spring – Summer 2012
The Milky WayMay 18, 2012 | | Farming
Imagine, 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 AsparagusMay 18, 2012 | | Back Issues
Jennifer 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 MillMay 18, 2012 | | Back Issues
Set 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 PreservingMay 18, 2012 | | Back Issues
Learn to make canning part of your food strategy and keep the whole thing manageable, by year-round canning.
The Heirloom Tomato ClubMay 18, 2012 | | Farming
How a couple of avid tomato lovers are helping preserve the amazing variety of their favourite heritage fruit.
A Cook’s Tour of BoltonMay 18, 2012 | | Back Issues
Here, for the uninitiated, is Food In The Hills’ tour of Bolton’s gourmet highlights:
Kitchen ConsequentialMay 18, 2012 | | Back Issues
It’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 mapMay 18, 2012 | | Back Issues
Headwaters is emerging as the hottest new culinary region in Canada!
Off the shelfMay 18, 2012 | | Back Issues
Our roundup of fabulous quality items produced by local artisans.
Food for ThoughtMay 18, 2012 | | Back Issues
A 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 indexMay 18, 2012 | | Back Issues
Morels 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.