Saskatchewan author and chef dee Hobsbawn-Smith offers a retrospective on the potato’s cultural journey from the Americas to Europe and back, and a recipe for butter-basted baby potatoes with rosemary.
Tag Archives food
Putting down roots, part 2: Potatoes
First We Eat: It didn’t take long for the versatile potato to become a staple in Europe, especially in Ireland
Why not a Prairie sheep sector?
Practical Research: We have demand here for lamb but the supply, for now, is mainly elsewhere
If Wales can raise 10 million sheep, why can the Prairies, at 100 times the area, only raise around 300,000? The demand for lamb is there, whether for domestic or export purposes, Ieuan Evans writes.
Trade tensions boosted confidence in Canadian food system, report shows
U.S. tariff threats have boosted Canadians’ view of the nation’s food system according to the 2025 public trust report from the Canadian Centre for Food Integrity. Trust in Canadian farmers remains high but has been eclipsed by trust in scientists.
Great recipes rely on timely fall resource management
First We Eat: Your garden’s yield may need storage all at once if autumn arrives on short notice
dee Hobsbawn-Smith recounts an early-September rush to get frost-sensitive Prairie produce out of the garden, into the kitchen and processed for storage.
Cherries, part 2: Strudel
First We Eat: Prairie gardeners have until about the end of October to get sour cherry plants into the ground
Sour cherry shrubs, with proper care, can thrive in the challenging climate of Canada’s Prairies and produce fruit for delicacies such as strudel, as shown in the recipe here.
It’s chicken day
First We Eat: If it’s from a good farmer, a whole direct-sale bird is worth that extra bit of cost
This issue’s recipe: honey lemon chicken. Chicken Day means getting whole processed birds from a local farmer, getting them home in coolers, cutting each up for bagging and freezing, then stripping the carcasses for stock and pet food.
CFIA raw poultry policy to tighten food safety
Canadian poultry slaughterhouses will have to test carcasses for pathogens before chilling when the Canadian Food Inspection Agency’s new pre-chill policy comes into force Dec. 1, 2025.
Summer brings a cherry jubilee
First We Eat: Direct off the tree or baked into desserts, the fruit is rich in both flavour and nutrients
Seeing this year’s fresh Okanagan cherries being unpacked at the local farmers’ market, in the wake of a disastrous 2024 growing season in that region of British Columbia, was a magical moment.
Stock can be the stock answer for a healthy diet in recovery
First We Eat: These simple combinations of ingredients come bearing highly nutritional benefits
Stock is the foundation of many restorative dishes. In folk medicine that recognizes the healing value of food, this is old news.
Canada’s retail sales shrink as tariffs bite, June expected to improve
Food and beverage saw declines, led declines in beer, wine and liquor sales and declining convenience store transations
Canada's retail sales shrank by 1.1 per cent in May as consumers curtailed car purchases and spent less at supermarkets, convenience stores and on alcohol, data showed on Thursday.
Cyber-Savvy Farmer
