Shane Chartrand has spent the past 10 years learning about his history, visiting other First Nations peoples, gathering and sharing knowledge and stories and creating dishes that combine his diverse interests and express his unique personality.  |  Hilary McDonald photo

Indigenous chef gives traditional recipes a modern twist

Search the internet for “indigenous cookbooks” and you will find a handful of books featuring wild game and foraging and books written by non-indigenous authors who use ingredients indigenous to our land. Some feature a single ingredient, such as bison, but few move into today with a modern theme on recipes inspired by generations of […] Read more

Apples are rich in fibre and vitamin C.  |  Jodie Mirosovsky photo

Keep illness at bay this winter with wholesome food

The first snowflakes have gently fallen where we live, and a certain peace comes over us once the ground is white. It’s time to curl up with a warm drink and a book. Enjoy the short lived tranquillity because it will be Christmas Day in a little more than a month. Try to boost your […] Read more



A little leftover meat is stretched into a meal when combined with barley and vegetables in a kuba casserole. A quick miscellaneous salad is added to round out the meal.  |  Betty Ann Deobald photo

Food lessons from Second World War still relevant

In honour of Remembrance Day a reflection on the food culture of the Second World War years seems appropriate. A closer look at the food situation may help us appreciate the food values that came out of that era. It is also interesting to compare those values with our current situation and values. After Canada […] Read more

Warm cheesy lasagna with a side of greens is sure to please. |  Jodie Mirosovsky photo

Food cravings change drastically when autumn arrives

The autumn sky is bright blue by day, and black with clear twinkling stars by night. The sound of the rustling dried leaves make for the perfect Halloween ambiance. It is at this time of year that our food cravings drastically change. Most of us start to crave warm, more substantial menus, with staying power, […] Read more



Chicken and dumplings is a traditional comfort food. Add any type of fresh or dried mushroom for a new twist.  |  Sarah Galvin photo

There is always a good time to make room for mushrooms

Either you love them or you hate them. As far back as I can remember, my father has had a distinct dislike for mushrooms. In spite of this, I love them; always have. Mushrooms may not fall into our theory of eating the rainbow but they are nutrient-dense. They are rich in B vitamins such […] Read more

Bright cherry tomatoes bring a burst of colour and seasonal taste to your palette.  |  Jodie Mirosovsky photo

Fall-inspired menus help give thanks for nature’s bounty

We are in the midst of autumn, so it’s time to enjoy the colours and experiences that nature offers this time of year. We can bask in the glow of the beautiful northern lights shooting blue and green into the dark starlit sky, marvel at the gold and crimson leaves falling to the ground, watch […] Read more


Warm yellow wax beans in bacon vinaigrette should be served warm.  |  Sarah Galvin photo

Recipes help make the most of garden fresh vegetables

Garden fresh vegetables are a once-a-year treat in our northern climate. Make the most of them by trying a few new recipes. The new Canada’s Food Guide recommends that half your plate, as judged visually, should be vegetables and fruits. The guide also recommends cooking at home, sharing food with others, being mindful of your […] Read more