FOOD Spring – Summer 2013
Spring – Summer 2013
May 18, 2013 | | Back IssuesHave a read of the full version in PDF on your computer, tablet or iPad. Farmgate chickens, a Caledon wedding, rhubarb recipes, Cuisine-Art and community shared agriculture.
Where’s the Chicken?
May 17, 2013 | | FarmingSourcing local, sustainably raised chicken is a lot harder than it should be.
The Kohlrabi Challenge
May 17, 2013 | | Back IssuesWhen Jeff Rollings became a Community Supported Agriculture member, he got more than he bargained for … more vegetables, that is.
Art & Soul Food at Cuisine-Art
May 17, 2013 | | Back IssuesEvery summer for the last four years, artists and chefs have come together at the Alton Mill in a feast for the eyes and appetites.
Here’s the Scoop!
May 17, 2013 | | Back IssuesImpress your friends and family this summer with homemade ice cream. It’s easier than you think!
Under the Caledon Sun
May 17, 2013 | | Back IssuesTradition takes a twist at a Tuscan-style summer ceremony in the Caledon countryside.
Cooking with Caesar: Doughnuts
May 17, 2013 | | Back Issues | Cooking with... | Departments | Food | In Every IssueDoughnuts were brought to North America by Dutch settlers, and named for the walnuts or hazelnuts baked into the mostly uncooked centre.
The Love Song of Eddie Corner
May 17, 2013 | | Back IssuesA Caledon kitchen celebrates café culture and contemporary design.
And the conversation begins
May 17, 2013 | | Back IssuesMore than ever, Canadians care about their food and where it comes from.
Off the shelf
May 17, 2013 | | Back IssuesOur roundup of fabulous quality items produced by local artisans.
The onion index
May 17, 2013 | | Back IssuesOnions contain quercetin, an antioxidant that helps prevent atherosclerosis and coronary heart disease, and regenerates vitamin E.