Sarah Galvin, BSHEc

The first time you make quiche it may seem like a production but as you make more and more, you realize that it is a pantry meal. Anything you have on hand will be great. Just be sure to have eggs, cream or milk, cheese and some kind of suitable vegetable or meat. This makes […] Read more

We are into soup season. A hot and steamy bowl of homemade soup warms the soul in the cooler days of autumn. Some popular soups are vegan friendly, like minestrone from Italy, dal from India and gazpacho from Spain. If you have been thinking about switching to a vegan diet, then soup is a good […] Read more

Remembrance Day reminds me, of course, of all the people who sacrificed their lives in wars, so that we might live better. But it also reminds me of the food rationing people experienced then and the terrible food waste of today. The Western Producer recently reported that families waste 58 percent of the food they […] Read more

Middle of the week can be busy with appointments, kids’ sports and errands. It can be difficult to get a good meal on the table. Takeout or frozen prepared meals are tempting. With a little advance planning it is possible to create a tasty and nutritious home-cooked meal in 30 minutes or less. Cook once, […] Read more

Many of us eat corn for its fresh, bright flavour and sweet juices. It’s also a convenient and fun finger food to eat at picnics and family barbecues. But corn also contains many essential nutrients. It is an excellent source of antioxidants; it contains folate, helpful in fighting heart disease; it is high in thiamine, […] Read more

We can never have too many ways to enjoy strawberries. And pairing them with rhubarb is a traditional match. Did you know that there are an average of 200 seeds on every strawberry. The seeds can grow into a new plant but mostly they propagate by runners. Strawberries are considered members of the rose family. […] Read more

Most rice production is in Asia and Africa, but it is also grown in California, Central American and many countries in Europe including Italy, Spain and Portugal. There are two categories of rice: short grain and long grain. Short grain rice is starchier and better suited to pudding, risotto, sushi and paella. Long grain rice […] Read more

Serving lamb at Easter became a custom long before the birth of Christianity. According to the Exodus story in the Bible, Jews painted their doorposts with lamb’s blood so God would pass over their homes. Egypt was suffering from many plagues including the death of all first-born sons. Later, the Jews who converted to Christianity […] Read more

Most of us don’t live near the ocean but that is no longer a reason to not use seaweed or sea vegetables in our meals. There are several foragers on both the Pacific and Atlantic coasts that have successful businesses collecting and drying a number of varieties. The collection locations are often remote for better […] Read more

Seeding and farm work are in full swing on the Prairies so it may be necessary to speed up lunch preparations. A sandwich buffet uses bits and pieces of food that alone are not enough to feed a crew. It is an excellent way to use a single pork tenderloin, a couple of chicken breasts […] Read more