I read an article in the New York Times recently, where they talked about Lunchables and how that product came to be. The most shocking thing to read was what happened when it launched.
“The trays flew off the grocery-store shelves. Sales hit a phenomenal $218 million in the first 12 months, more than anyone was prepared for.“
Lunchables are all right, we sell them at Fiesta Farms, they’re one of many junk food products packaged as convenience that have found their way into packed school lunches. They aren’t any worse than Pizza Pockets or Gold Seal Tuna Snacks but they aren’t nearly as good for you as lunches that contain fresh ingredients.
How about this year we all try to limit our dependance on pre-made products when packing the lunch box? Here are some of my favourite ideas for a real, homemade back to school lunch. It’s time we took the next generation’s tastebuds into our own hands. You may scoff at the idea of giving a kid a cold soup of potatoes and leeks for lunch but is that any crazier than feeding them bologna and processed cheese? Continue »
A few weeks ago we reported on Chef Ned Bell and his plans to cycle across Canada to raise awareness about the state of our oceans, rivers and lakes, and specifically, to turn the conversation towards making informed and educated choices when it comes to choosing sustainable seafood.
One of the more often overlooked choices that regularly appears on lists of sustainable seafood picks is the humble sardine. Many of us have been snacking on tinned sardines for years, lured by the convenience, devoted the taste, unaware that when it comes to seafood, sardines are one of the more environmentally responsible -and healthy-choices we can make in our diets. Continue »
Wooden lattice screens off garden utility area.
The ugly recycling boxes. The air conditioning unit. Those utilitarian items in and around the garden: the necessary but not pretty things that create visual noise in your garden space. They’re there, sticking out like a sore thumb, detracting from the garden design, and putting a kink in your curb appeal. How to fix it? Camouflage and disguise! Here are some ideas to disguise the messy and to keep the beauty.
Housemade Semi-Firm Tofu from Ursa
September is cookbook month – that’s when all the publishing houses release their newest cooking titles in time for the Christmas shopping season. There are some big ones coming out this fall, including a new one by Marcus Samuelson, Sean Brock’s first ever book and, the one we are most excited about, a cookbook devoted specifically to the chefs of Toronto. Penned and compiled by Amy Rosen, Toronto Cooks, delivers introductions to fifty top Toronto chefs and offers two recipes from each. The result is a dizzying collection of delicious food porn and revealing intros that explain how the talented chefs of our city get their inspiration. Continue »
Ned Bell is one of Vancouver’s top chefs but you won’t find him in his kitchen at the Four Seasons this summer. He’s cycling across Canada instead. Continue »