Imagine if you had to solve a word puzzle before you could eat. But the puzzle is in a different language and a strange alphabet. That was the challenge of ordering dinner in Izmail, Ukraine, a small historic city on the Danube River near the border of Moldova. My husband and I had just arrived […] Read more
Eating shashlik in Ukraine
Searching out my farming roots in Russia
Prairie Palate: Since childhood I had dreamed of this and finally the opportunity came
My farming ancestors came to Canada from Russia in the 1890s and, ever since I was a child, I dreamed of visiting their village on the Dnieper River. That opportunity came in April. Despite the conflict between Ukraine and Russia, which is unfolding east of the Dnieper, I made a trek to the little village […] Read more
Making a pilgrimage in Greece
Prairie Palate: Wheat was more than a food here but a symbol of life itself
For more than 2,000 years ancient Greeks made a pilgrimage to the temple of Demeter, the goddess of farming. A few weeks ago, I did, too. Today, the temple is in ruins, but it is possible to walk the stone streets, run your hand over ancient walls and contemplate the importance of farming in Greek […] Read more
It grows like a weed, but rhubarb makes for a great-tasting pudding
Prairie Palate: After a long winter we're always eager to see signs of spring
You may call them weeds, but to the pioneers, dandelions were dinner. After a long winter of root vegetables — progressively shrivelling and even running out — dandelions and other “weeds” were the first greens of spring. Mother Nature’s salad bar. Tender young dandelion leaves were collected by the pailful, as were lamb’s quarters, sorrel […] Read more
Long legacy of lentils in cooking
Prairie Palate: A favourite food of ancient Greece finds new flavours in Canada
There’s an old adage in Greece about not adding “myrrh to the lentil soup” because myrrh is too fancy for a humble bowl of lentils. A culinary overkill. Ancient Greeks preferred more simple flavourings such as vinegar and sumac (which grew wild) or olive oil and salt. They boiled the lentils until they were soft […] Read more
All about wheat, and a recipe for Wheat Salad
Prairie Palate: Whether it’s called spelt, farro or kamut — it’s still wheat
You could say wheat is the reason I’m writing this today. Because of wheat, my ancestors came to farm in Western Canada, as did most of the settlers on the great plains. By 1906, one year after it became a province, Saskatchewan was calling itself the Breadbasket of the World. In 1928, Canada produced close […] Read more
Cyber-Savvy Farmer
