FOOD Spring – Summer 2013
Spring – Summer 2013
Have 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?
Sourcing local, sustainably raised chicken is a lot harder than it should be.
The Kohlrabi Challenge
When 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
Every 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!
Impress your friends and family this summer with homemade ice cream. It’s easier than you think!
Under the Caledon Sun
Tradition takes a twist at a Tuscan-style summer ceremony in the Caledon countryside.
Cooking with Caesar: Doughnuts
Doughnuts 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
A Caledon kitchen celebrates café culture and contemporary design.
And the conversation begins
More than ever, Canadians care about their food and where it comes from.
The onion index
Onions contain quercetin, an antioxidant that helps prevent atherosclerosis and coronary heart disease, and regenerates vitamin E.
