The U of S’s College of Pharmacy and Nutrition opened the research and food lab in March in the Health Sciences Building. “These state-of-the-art laboratories will be used to educate the next generation of dietitians and support nutritional research programs in the college,” said Kishor Wasan.  |  David Stobbe/College of Pharmacy and Nutrition photo

U of S celebrates 100 years of home economics

Immigration and western expansion in Canada brought pioneer families to isolated farms, many with little or no farming experience. Safe water, food production and preservation were critical issues along with hygiene, sanitation, disease and food availability. Home economics began in the late 1800s in response to worldwide change and development. The agrarian way of life […] Read more

Broccoli salad with corn muffins makes a healthy lunch. |  Betty Ann Deobald photo

Cooking with flax; one of Canada’s super foods

Canada’s climate is credited with the higher oil content and superior oil quality in Canadian flaxseed, which contains nutrients that health experts recommend for better health and disease reduction. Nutritionists recommend eating less saturated fat and trans fats and more polyunsaturated fatty acids. More than 70 percent of the fat in flaxseed is the polyunsaturated […] Read more

Harold Empey has developed a “just-in-case” binder that provides an outline of information that should be gathered, discussed and maintained in preparation of your death. | Supplied photo

Being prepared for an emergency can save lives, heartache

When an emergency happens such as an accident, health emergency, fire or a death, personal information must be readily available. Calling for emergency personnel Knowing where you are is essential to getting help quickly. In a rural setting, the land location needs to be given first, then provide specific directions including identifiable features that may […] Read more

Black pepper adds zing to biscuits and snap peas.  |  Betty Ann deobald photo

Add peppery heat to comfort food

On a cold winter day it is natural to select hot foods to warm our bodies. Adding a touch of fresh-ground black pepper will increase the heat, flavour and the comforting effect. Pepper aids digestion and will naturally warm the body. Pepper was once used as currency and a sacred offering. It is now the […] Read more

Broccoli and cauliflower salad can be assembled up to a day ahead, refrigerated and ready to transport to the field or a family gathering. Mix just before serving.  |  Betty Ann Deobald photo

Meals in the Field: cookbook shares farm recipes, tips

Feeding busy farm families and farm workers has always been an essential part of a family farming operation. Preparing a variety of healthy foods for the early mornings, late night shifts and all day field work can be a challenge. The United Farmers of Alberta recognizes that. Since the first edition of the United Farm […] Read more

Oatmeal lentil chocolate chip cookies make a good snack. |  Betty Ann Deobald photo

Readers share their favourite recipes

Lentil chocolate chip cookies are a great protein-boosting snack, especially when combined with yogurt or a glass of milk. The recipe, sent by reader Margaret Heise of Hamiota, Man., appeared in a TEAM column in July, 2013. Lentil oatmeal chocolate chippers 1 c. brown sugar 250 mL 3/4 c. butter or margarine 175 mL 1 […] Read more

Enjoy the gift of grandparenting

We have no control over if or when we will become a grandparent. The day your child tells you that you will be a grandparent can cause many emotions, but whatever the reaction, it is like receiving the most precious gift. Like all gifts, we choose how we will enjoy them. Choosing to participate in […] Read more

Pumpkins, spaghetti squash, buttercup squash and yellow fall zucchini are all ready to be made into tasty dishes such as these zucchini oatmeal cinnamon muffins.  |  Betty Ann Deobald photo

Turn squash and pumpkin harvest into tasty meals

Harvest often brings the thrill of finding a big pumpkin or more spaghetti squash hidden under the vines. Last year, mutant spaghetti squash were discovered from planting their seeds beside buttercup squash. Buttercup squash are round with a dark green skin and dark orange, dry, almost potato-like texture pulp when cooked. Some of the spaghetti […] Read more

Potato skins make hot, zesty appetizers.  |  Betty Ann Deobald photo

From the garden to the Thanksgiving table

There is much to be thankful for in freshly dug, home-grown potatoes, not only for their taste and traditional place on the Thanksgiving menu but also their versatility. Don’t let the mashed potatoes placed between stuffing and turkey and smothered in gravy be the only way you serve them. Include them as an appetizer, soup […] Read more

Pea and sweet potato soup. Submitted by Lynn Tanner of Trochu, Alta.

Flavourful pulse soup: it’s all in the seasoning

Hearty and flavourful pulse soups can warm up the menu during the cooler fall weather. They can vary greatly with the use of herbs or spices, even though most include carrots, onion, garlic, potatoes, celery and a dry pulse. The following is a selection of recipes that were submitted by readers in a recent TEAM […] Read more