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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

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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

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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

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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

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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
Is there even such a thing as too many cookbooks?
FarmLife

Is there even such a thing as too many cookbooks?

First We Eat: Curried Salmon with Spinach and Chickpeas

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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
Korean Style Flank Steak.
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

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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
Darl's Honey Lemon Chicken.
Farm Life, FarmLife

And this is how it all began…

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

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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

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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

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