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Cooking the foods of our ancestors keeps heritage alive
Columns, Farm Life, FarmLife

Cooking the foods of our ancestors keeps heritage alive

First We Eat: And what better way than with a pot of homemade soup?

By
One of the great truisms about food is that by cooking the foods of our forebears, we maintain or re-establish a link with our heritage. My mother’s antecedents were off-colony Hutterites who arrived in Saskatchewan at the turn of the previous century from a colony in South Dakota. Earlier, my great-greats and their babes had […] Read more
B.C. cheese and honeycomb.
Farm Life, FarmLife

Enjoy the sweet tastes of summer

First We Eat: Now is the perfect time to try some fresh local honey

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About 30 years ago, my brother the horticulturalist planted juniper shrubs along the west face of our parents’ house in rural Saskatchewan. Under Mom’s benign care, they throve, but eventually succumbed to legginess and the scraggy look of a once-stylish haircut overdue for a trim. As you may already know, Dave and I moved in […] Read more
Hydration is important because water does many things for the body.
Farm Life, FarmLife

How are your health habits?

Many say they are too busy to include new habits into their day for better health

By
The problem with habits is that they take time and effort — something we don’t naturally drift to. Health is an ongoing series of habits and decisions you make every day, but one of the biggest barriers clients tell me about is not having enough time to include new healthy habits into their life. They […] Read more
case ih grand island
Columns

Reporter’s Notebook: Times are changing everywhere

Corn, soybeans and a changing society on the other side of the border

By
In late July, I flew to Nebraska to get an idea of what the ag industry looks like in that state. Before I even left my hotel in Omaha, I had my first clue. The Omaha World-Herald ran a front-page story on the $12 billion ag aid package with a rhyming headline. “Farmers: Thanks for […] Read more
Why do we cook?
Farm Life, FarmLife

Why do we cook?

First We Eat: We should know how to prepare food and it's the best way to have control over what we eat

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On a Friday over lunch after our weekly trip to the farmers’ market, I asked Mom what her favourite desserts were. Her 82nd birthday was rolling around soon. I’d already decided on the main course — cioppino, Mom’s favourite fish dish. It’s a tomato-broth-based, Italian-derived fisherman’s stew that’s been part of our family’s repertoire since […] Read more
Good neighbours are what it’s all about
Farm Life, FarmLife

Good neighbours are what it’s all about

First We Eat: Always there with friendship, moral support and help in an emergency

By
Our neighbours are one of the reasons Dave and I are able to live in the country. Admittedly, as writers, we have the wrong skill sets for rural life. Dave can edit a short story like nobody’s business, and he’s a fabulous writer, but he’s not so good at manual labour or at troubleshooting failed […] Read more
Pasta puttanesca.
Farm Life, FarmLife

Gifts for aging parents

First We Eat: A home-cooked birthday meal for Dad and friends helped to solve the gift-giving challenge

By
I recently spent a considerable amount of time perusing old photographs as I edited a vanity press family history book written by my mother. When I showed Dave the wedding photo of my parents — taken 63 years ago — he confessed he would not have recognized the young and handsome couple in the image. […] Read more
Chicken soup made with really good homemade broth
Farm Life, FarmLife

Chicken soup made with really good homemade broth

First We Eat: Make a batch of stock and freeze to have on hand when you want to make soup

By
Our globe tracks a circular route around the sun, and life often mimics that pattern. As does culture. Skirt lengths go up and come down, narrow lapels and three buttons come in and out of style. And crafts too, come in and out of fashion. These days, it’s common to see young people perusing websites […] Read more
Technologist Shelley Lagasse talks incorporating pulse flour into food products such as pasta during a tour of Cigi’s pulse mill. What makes pulses desirable to a buyer depends on the end use and the market, Lagasse said. North American buyers will need to get a neutral flavour. “In other markets it might not be as much of an issue. For example, in India people consume pulses regularly. They’re used to the different flavours.”
Features, Pulses

Adding pulses to pasta

Cigi food researchers are finding ways to make your produce more appealing

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Anyone who enjoyed Play-Doh as a child will appreciate watching Paul Ebbinghaus make pasta at the Canadian International Grains Institute’s (Cigi’s) pasta plant, on the main floor of their downtown Winnipeg office. But the international grain markets are not child’s play. The pasta plant is one part of Cigi’s strategy to keep Canadian durum competitive. […] Read more
Community members of all ages gather together to enjoy local food at a previous Slow Food Saskatoon event.
FarmLife

Slow Food National Summit to focus on eating locally

Four-day event (April 19-22) will offer food-related workshops, tours and tastings to the public

By
Slow Food Saskatoon will be hosting the Slow Food in Canada National Summit April 19 to 22. The summit, held annually, invites the public along with food communities from across Canada to participate in a variety of food-related workshops, tours and tastings. This year’s event will highlight what Saskatchewan has to offer in terms of eating locally, […] Read more

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