food Archives - Page 21 of 26

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 dee Hobsbawn-Smith May 4, 2018

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

By Lisa Guenther April 13, 2018

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 Edna Manning April 12, 2018

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

FarmLife

Is there even such a thing as too many cookbooks?

First We Eat: Curried Salmon with Spinach and Chickpeas

By dee Hobsbawn-Smith April 7, 2018

Dave and I are writers. Every room in our house is filled with books and literary journals, framing windows and filling every shelf. Upstairs in my studio, half the room is devoted to my culinary library. The kitchen, too, has a bookshelf, thanks to my mother. Mom is in her early 80s. Back in the […] Read more

Farm Life, FarmLife

Making room in the freezer

First We Eat: The offer of some grass-fed beef was incentive to finally dig  through all that frozen food — some really old frozen food

By dee Hobsbawn-Smith March 2, 2018

I was sitting at my neighbour Sharon’s kitchen counter on a Sunday morning, enjoying our weekly coffee. My puppy, Jake, fussed at my feet, so I didn’t hear what Sharon had said, just held out my empty mug for a refill and shrugged. Sharon, who has known me for nearly 30 years, poured more coffee […] Read more

Farm Life, FarmLife

Even marathon runners can have high cholesterol

First We Eat: A recipe for Porchas!

By dee Hobsbawn-Smith March 2, 2018

I am a runner. Last fall, I ran my first 10-km trail race as a family event, with my youngest son and his partner, and in May, I’ll run in the Vancouver Marathon’s 20-km race. I like the endorphins, that runner’s high, and running is good for me. It keeps my brain focused, my lungs […] Read more

Farm Life, FarmLife

And this is how it all began…

First We Eat: … and now I’m back home — really home — in Saskatchewan

By dee Hobsbawn-Smith February 16, 2018

I was an Air Force brat, born on a French airbase, raised on bases in Manitoba, northern Alberta, Quebec, Vancouver Island. In 1973, after my dad had mustered out and went on to earn a degree and teaching certificate, my grandparents were deciding to retire from farming. Teaching did not agree with Dad, and when […] Read more

There really is a good reason why oats are labelled as gluten free.

FarmLife

Changing my tune about gluten-free labelling

When my nephew was diagnosed with celiac disease I found out more about gluten and here’s what I discovered

By Sarah Schultz January 31, 2018

Believe me, there was a time (not too long ago) that I was the biggest scoffer of any gluten-free labelling on foods that clearly did not have any wheat, barley or rye in it. Gluten is a protein that is only found in those specific grains, so why was there gluten-free oatmeal? Clearly there is no gluten […] Read more

This striking mass of pink hibiscus-like lavatera flowers, also known as rose mallow are grown from seeds that Joan Ziegler got from her dad, but she doesn’t know the variety name. (Ted thinks they could be “Loveliness” or “Silver Cup.”) Joan also mentioned there are white ones tucked in among the pink lavatera. She tried starting them inside but decided lavatera do not transplant well and says they do much better when seeded outside directly into the soil. She always saves some seeds and also lets them volunteer.

Farm Life, FarmLife

Readers ask for more tomato info

Singing Gardener: Plus, farming couple shares photos of their flowers

By Ted Meseyton January 12, 2018

All for the love of tomatoes opens the page in this my first Grainews column for 2018. I share an email from Alberta and a phone conversation with a farmer’s wife out of Unity, Sask. Am still out and about promoting the connection between five or more weekly servings of no-sugar-added homemade tomato juice, tomato soup, stewed […] Read more

Columns, Hart Attacks

USGS finds more dirt for growing crops

Until we defrost Greenland this could be all we’ve got

By Lee Hart December 29, 2017

Much like the excitement I feel when I find a missing sock behind the clothes dryer, I am sure that is what the US Geological Survey (USGS) experienced when it recently discovered more cropland in the world. And they didn’t just find one sock, it was a whole outfit. The USGS recently reported that further […] Read more

U.S. livestock: Hog futures hit contract highs on shock herd decline

Alberta Crop Report: Harvest more than three-quarters finished

NFU says proposed plant breeders’ rights come at farmers’ expense

GFM Network News

U.S. livestock: Hog futures hit contract highs on shock herd decline

Alberta Crop Report: Harvest more than three-quarters finished

NFU says proposed plant breeders’ rights come at farmers’ expense

Tag Archives food

Chicken soup made with really good homemade broth

Adding pulses to pasta

Slow Food National Summit to focus on eating locally

Is there even such a thing as too many cookbooks?

Making room in the freezer

Even marathon runners can have high cholesterol

And this is how it all began…

Changing my tune about gluten-free labelling

Readers ask for more tomato info

USGS finds more dirt for growing crops

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