The act of eating occurs repeatedly on life’s continuum, and marshalling your ingredients to do double duty is just good sense.
Tag Archives food
Plan for leftovers
First We Eat: Preparing ingredients to do double duty is just good sense
World food prices dip in May as cereal, sugar and vegoils drop
FAO forecasts record global cereal production in 2025
Global food commodity prices declined in May, driven by marked drops in cereal, sugar, and vegetable oil prices, the United Nations's Food and Agriculture Organization said on Friday.
OPINION: Canadian Food Policy Advisory Council a collaborative approach to strengthening food systems
The Canadian Food Policy Advisory Council was initially described as a promising example of government engagement. But both it and the Food Policy for Canada have yet to reach their full potential.
How we can be Gordie Howe in Canada’s kitchens
First We Eat: There are Canadian foods I’d love to see on my table if I could obtain them here
Interprovincial trade regulations exist to protect local economies, preserve regional autonomy, and of course generate local income. But even the Bank of Canada believes lowering internal barriers would boost our economy while effectively keeping our dollars in Canada.
A literary celebration of food
First We Eat: Like a good meal, ‘One Book One Province’ is meant to offer a shared experience
On the Prairies, the month is a hopeful time for food lovers: we’re perusing seed catalogues, planning our gardens and dreaming about salads made from the season’s first greens.
Comfort food for hard times
First We Eat: What foods help you find peace in stressful situations? Here’s one of mine
Hand-pulled Shanghai noodles redolent of wok hei, the near-mystical “wok energy” or caramelized smokiness that has been called the breath of a wok, are a revivifying dish of comfort — soul food for hard times.
Cooking Canadian, part 2: Shopping local
First We Eat: In recent years we’ve seen serious disruptions in our culinary supply chains
The eruption of trade wars and tariffs has me looking harder than ever at what we eat and where it comes from, like every other Canadian.
Cooking Canadian, part 1: Rediscovering cabbage
First We Eat: As Canadian food staples go, cabbage is cheap and plentiful
Cabbage and its bitter cousins — brussels sprouts, cauliflower, and broccoli — can be eaten raw, roasted, grilled, braised, stir-fried, steamed or simmered, best with something equally pungent, like garlic and onions, or salty, like anchovy or bacon.
Tools and techniques, part 4: Handmade
Inanimate objects have a time and place — but the hands are a cook’s first tools
My hands knead and stretch and shape, fold and pleat. They evaluate texture and assess degree of doneness. In the kitchen, my hands are my first tools.
Tools and techniques, part 3: Between a rock and a hard place
First We Eat: Pounding ingredients with a pestle encourages a calm approach to cooking
My mom tells me my counters are too cluttered. “Why don’t you put some of that stuff away?” she asks me repeatedly. Much of the counter space in my old farmhouse kitchen is occupied by electric tools designed to grind foods or to alter their shape: a food processor, blender and coffee mill stand shoulder […] Read more
Cyber-Savvy Farmer
