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
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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
Cooking up some wild bounty offers chance for something different
This is the first in a series of three articles on preparing wild game and foraged foods. Often, the hunter and gatherer is more excited about the food than the cook so here are a few ideas for the person cooking up the wild bounty. This week features wild pigs or what most people call […] Read more
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
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
There’s more than one way to cook with spaghetti squash Roasted spaghetti squash
Roasting is the preferred way to cook the oblong spaghetti squash. Wash the squash and cut in half lengthwise or widthwise to get nice long squash noodles. Scoop out the seeds or cook with the seeds and scoop out after cooking Place squash, cut side up, on a parchment-lined cookie sheet and roast in a […] Read more
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
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
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
No shortage of ways to make tasty use of apple harvest
Our apple trees are bountiful once again, so I have tried a couple of new recipes to make use of the excess apples. One of our granddaughters bought a jar of apple pie in a jar jam at a market a few years ago. She loved it and I have been wanting to make her […] Read more
