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Making corned beef is a weeklong process with the bulk of time spent brining.
Farm Life, FarmLife

Kindness and corned beef

First We Eat: When neighbours shared a butchered steer I wanted to share back as thanks for their generosity

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My neighbour Sharon gave me half a beef brisket last week. She and her husband had taken a steer to the small local abattoir for slaughter, and were generous in sharing after the animal had been butchered. I decided that whatever I made, they’d receive some back for their kindness. Brisket, as you know, is […] Read more
Federal Finance Minister Chrystia Freeland appears at a news conference in Ottawa on Sept. 24, 2020. (Photo: Reuters/Blair Gable)
General, Machinery, Weather

Agriculture, agrifood wish lists pile up ahead of long-delayed budget

Freeland's budget due out Monday afternoon

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Agriculture and agrifood sector stakeholders will learn Monday which of their requests make their way out of the pile and into a long-awaited federal budget. Federal Finance Minister Chrystia Freeland’s 2021 budget is scheduled to be released Monday in the House of Commons, at about 4 p.m. ET. Canadians didn’t get a 2020 budget: it […] Read more
I can’t resist eating pasta whenever I immerse myself in “The Godfather,” and carbonara is one of my favourites.
Farm Life, FarmLife

Food and ‘family’

First We Eat: Just like in one of my favourite movies — food plays an important role

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Like most of us, Dave and I have been binge watching movies. High among my all-time favourites is “The Godfather” I, II and III. I particularly admire the attention that director Francis Ford Coppola pays to food, making it integral to many pivotal “family” scenes. We enter the tragedy at Connie Corleone’s wedding, rich with […] Read more
On days like that, the big kitchen is not warm unless I keep the fire bustling in the wood stove and have pots on all four burners of the gas stove, located at opposing ends of the kitchen.
Farm Life, FarmLife

Hot soup for a cold day

First We Eat: Try variations of this basic recipe to help get through the frigid weather

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Before the polar vortex returned and the morning thermometer read -40 C, I spent some time splitting birch for the wood stove in the kitchen. We live in a house that’s over 100 years old, and my mom thinks that it was originally assembled from two grain bins bolted together; three steps lead down from […] Read more
Some of my bottles hold self-infused vinegars — my own fruits, berries and herbs stuffed into jars of cider or wine vinegars.
Farm Life, FarmLife

Back to basics: vinegar

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

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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
Farm Life, FarmLife

Back to basics with salt

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

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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.
Columns, Hart Attacks

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

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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
The 2021 Banff Pork Seminar offered a trove of valuable information for Canada’s hog producers.
Hogs, News

Pandemic rewriting food fundamentals

Expert urges farmers to get in on direct-marketing wave

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He’s known as the “food professor,” an educator in food distribution and policy at Dalhousie University in Nova Scotia and senior director of the university’s innovative Agri-Food Analytics Lab. Sylvain Charlebois spends his days on “predictive analytics,” looking at the future of food. Many will know him from frequent mainstream media appearances. He is also […] Read more
Pandemic cooking revival
Farm Life, FarmLife

Pandemic cooking revival

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

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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

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