GFM Network News

More News →

Tag Archives recipes

Chocolate cake — inverted, with whipped cream and spoon.
Farm Life

Celebrating recovery with food

First We Eat: Long journey back from foot injury

By
It has been 18 months since a motorcyclist knocked me down and drove over my left foot. This morning I ran seven kilometres. That achievement is due as much to the perseverance of my physiotherapist as to my own bulldog nature. At the time of the accident, I was in the Comox Valley on Vancouver […] Read more
Looking for meat alternatives? How about a fresh Atlantic salmon fillet?
Farm Life

Making meatless meals

First We Eat: There are all kinds of choices if you’re giving up meat

By
Ash Wednesday fell on the last Wednesday of February. It marked the start of Lent, and in the Lenten tradition of sacrifice, simple living and self-denial, I am inclined to let go of eating meat. “I think I’ll go to Boston for this year’s Passover Seder,” my husband, Dave, says over supper. Like everything else, […] Read more
Whole star anise, cinnamon sticks and cloves are common ingredients in spice blends.
Farm Life

Spice it up

First We Eat: Curries come in a rich assortment of flavours and rely on many spices

By
I’ve been lucky in love. Along the way, I worked hard to learn from good relationships that ended as well as from more difficult ones. Last month, my husband, Dave, and I celebrated 15 years together. They have been happy and loving years, filled with joy and the wonder of living life together as an […] Read more
Here are just a few of the fats you can use for cooking. Pictured are (left to right) coconut oil, butter, olive oil in a carafe, pork fat, a jar of toasted sesame oil and schmaltz.

Farm Life

Don’t fear fat in your food

First We Eat: Fats are a prime nutrient source and serve more than one role in the kitchen

By
“What do you think of when you hear the word schmaltz?” I ask my husband Dave. He hesitates for half a heartbeat. “Soppy, sentimental writing or music,” he says. Dave’s a retired journalist, a card-carrying lover of edgy jazz and R&B, fan of hardbitten detective and police procedural TV shows and writer of lean short […] Read more
Exacting cooks know it’s important to choose the right tool for the task.
Farm Life

The mettle of metal cooking pots

First We Eat: It matters what your kitchen pot is made of

By
Metal matters, as surely with knives and kitchen pots as any other farm tool. As we speak, a pot of split pea soup burbles on my gas range in a pot of enamelled cast iron. I feel safe about leaving it on its own. Much safer, say, than leaving our new kitten, Hercule, on her […] Read more
Once properly seasoned, woks are ready to prepare mouth-watering meals like this.
Farm Life

How to wok the talk

First We Eat: The distinctive wok toss isn’t just an art. It’s also science

By
I received a wok and cookbook recently. The 14-inch wok has a long wooden handle and a looped helper handle on the opposing side. The book, The Wok: Recipes and Techniques, is by J. Kenji López-Alt, a cook, an MIT-trained scientist and architect, and author of The Food Lab: Better Home Cooking Through Science. His […] Read more
A delectable panettone, ready to eat.
Farm Life

Perfecting panettone

First We Eat: Patience is required to make this classic Italian bread, but it’s worth the time and effort

By
Panettone is the Armani of sourdough, a tall, tender, airy dome garnished with raisins and candied citrus, sometimes glazed with chocolate. Complex and subtle, it is immensely popular in Italy and around the world. Making panettone is a patient multi-day process, which may be why so many Italians buy theirs. But it’s worth it, in […] Read more
Mixed greens are gaining popularity in both menus and markets.
Farm Life

Tips on growing leafy greens indoors

First We Eat: Get a head start on salad days of summer

By
To most of us, salad is the ultimate summer fare. We wait all year for freshly harvested salad greens, making do through fall, winter and early spring with the robust and sturdy greens of those seasons, but summer means salad. We love the tenderness, the crunch, the colours and the very idea of lettuce. It […] Read more
Swiss-French author Sylvie Bigar writes about her obsession with the south of France and cassoulet in Cassoulet Confessions.
Farm Life

Vive la Cassoulet

First We Eat: Many different ways to serve this classic French bean dish

By
I just read Cassoulet Confessions: Food, France, Family, and the Stew That Saved My Soul by Sylvie Bigar. Bigar, a Swiss-French writer, is obsessed with the south of France and cassoulet, the classic southern French bean dish. Her Jewish Ashkenazi family (diaspora Jews who settled in the Alsace region of France, and before that, Poland) […] Read more
Duck breast roulade from Steve Squier, chef at Picaro in Saskatoon.
Farm Life

Food influencers

First We Eat: How to translate culinary art into home cooking

By
In a pivotal moment of the 2006 movie The Devil Wears Prada, the protagonist Andrea, a fashion novice played by Anne Hathaway, snickers as she watches her icy boss Miranda, played by the iconic Meryl Streep, make decisions for a fashion shoot. Miranda, reputedly modeled on the equally iconic Anna Wintour, head of Vogue magazine, […] Read more

AgCanadaTV

AGCanadaTV: In case you missed it; your national ag news recap for Sept. 5, 2025

Sponsored By:
More Videos →

Cyber-Savvy Farmer

Glacier Farmmedia Podcast

Latest Market News

More Market News →