GFM Network News


A City of Iqaluit worker fills a water truck at the Sylvia Grinnell River after authorities ordered the Nunavut capital’s 7,000 residents not to drink the city’s water due to suspected fuel contamination, on Oct. 14, 2021. (Photo: Reuters/Casey Lessard)

Iqaluit confirms ‘exceedingly high levels’ of fuel in water supply

Water not safe for cooking or drinking, city says

Reuters –– The Canadian city of Iqaluit said lab results confirmed that fuel had entered its water supply, officials announced Friday. Analysis of samples from one of the city’s water tanks found “exceedingly high levels of various fuel components,” Amy Elgersma, Iqaluit’s chief administrative officer, said, adding it was likely diesel or kerosene. Residents in […] Read more

Just a few of the tomatoes picked from my garden.

Making the best of a tough tomato harvest

First We Eat: This summer was disastrous for growing tomatoes as well as many other crops

War contributes to the transportation and appropriation of goods around the globe. For instance, tomatoes were among the plants and animals that ended up in Europe in the unequal exchange of goods, disease, slavery, land theft, and genocide between New World and Old, beginning in 1492 and culminating in1650, called the Columbian Exchange. This event […] Read more


I for one am thoroughly sick of screens, and those viewing snacks have caught up with me. The recipe below for these whole wheat crackers may be just the thing you’re looking for.

Pass the crackers please

First We Eat: Many of us may be snacking too much as we watch too much TV. Try this healthier choice instead

Don’t you wish you could have your buddies over? Miss those chances to get together and just hang out? Me too. I miss parties. I miss hanging out. I miss visits. I miss shared meals. Who knows when we’ll be able to celebrate like that again as we move into our second year of COVID lockdown.  […] Read more

Mocha Chocolate Pudding.

Try making this timeless, classic dessert

First We Eat: What could be better than a creamy, homemade chocolate pudding?

After Dad died last year, Mom started giving things away. It was as if his absence triggered her awareness of her own mortality and her dwindling need for stuff. She gave pots and pans to my eldest son, vases to my cousin, Dad’s unopened bottles of Scotch to her cousin, tools to my brothers, wineglasses […] Read more


In my grandmother’s kitchen she is remembered

In my grandmother’s kitchen she is remembered

First We Eat: Memories are kept alive as we live on in the rural home of my grandparents

Dave and I live in my grandparents’ house in rural Saskatchewan. Back in the day it was a three-room farmhouse, the long narrow kitchen its beating heart, the other two rooms chilly and dark — heated only by the wood stove and illuminated by kerosene lanterns. Electricity came in the 1950s, when the local farmers […] Read more

Some of my bottles hold self-infused vinegars — my own fruits, berries and herbs stuffed into jars of cider or wine vinegars.

Back to basics: vinegar

First We Eat: Vinegar has come a long way from being a staple used to make pickles

I was thrilled to recently read about Alchemist Vinegar, artisanal vinegars made by Paul Poutanen, owner of Tippa, a distiller in Okotoks, Alberta. I promptly ordered a sampler and am awaiting its arrival. I love vinegar, and six open bottles occupy prime real estate on the butcher block beside my stove. They offer testament to […] Read more


Back to basics with salt

Back to basics with salt

First We Eat: It not only enhances food’s flavour but traditionally used to celebrate friendship and new homes

Let’s start over. Yes, we are still in the grip of a pandemic. But there’s hope, and food is part of it. To reboot, here’s the first in several parts on culinary essentials — the balancing act of salt, acid, heat and sweetness. Today, salt. Like many cooks, I keep an array of salts on […] Read more

The expertly cooked rib eye roast being carved.

You can’t buy me off with a great meal

Plenty have tried, but I am still a hard-nosed journalist, unless there is dessert

I certainly can’t remember every meal I’ve had over my lifetime, (I would have a serious problem if I did); however, as I was about to make beef liver and onions one late January Saturday night here in Calgary, it did cause me to think back about excellent food and hospitality that I’ve experienced over […] Read more


Pandemic cooking revival

Pandemic cooking revival

First We Eat: In unstable times there can be comfort in cooking

Food has always been essential, right up there with sleep, water and shelter. But it’s more than that: food is what we use to mark momentous occasions and events — brunch with the bunch, cake for a birthday, anniversary suppers, restaurant date nights, cookies with the kids after school. We’ve lost many of those occasions […] Read more

Chicken, Lemon and Wild Rice Soup.

Helping kids learn to cook

First We Eat: By creating a fun and safe environment even a young child can help out in the kitchen

The knife was small, with a curved tip and serrated blade. As knives go, it looked safe. But that didn’t prevent my anxiety the first time I put it into my child’s hand. He was four, and stood on a sturdy chair. He used that knife to saw up carrots and celery, spuds, an apple. […] Read more