Spiced Apple –Cran Muffin
So many gluten free products just remind you that the gluten is missing with every bite, so it makes it hard to stick to a gluten free lifestyle. That’s why we’re so excited by the new Smoothie Bar & Desserts products. The company was founded by Lorelyn Martin, a nutritionist and wellness consultant, who was diagnosed with food allergies and as sensitivity to gluten, dairy, eggs, soy and beans. After a childhood plagued by asthma and excema, the food allergies combined to cement her commitment to wellness. Continue »
This year St. Patrick’s Day falls on a Monday, which means there will probably be celebrations all weekend long. On the 17th though, one of Ontario’s favourite craft brewers is throwing a St. Patrick’s Day party and everyone is invited. They’ve commissioned their favourite pop up to create a menu of snacks to hand out during the party and they’ll be pouring a very appropriate beer to all the revellers. Continue »
The traditional Christmas pudding of Dickens and Downton Abbey lore is something most of us have never tasted or maybe never even seen. Michele Chandler and Sue Buchanan decided to change all that. One pudding at a time.
“We started the business, Puddings Matter, because good Christmas puddings had disappeared from the store shelves. We had been making them for friends and family for a decade, one year we were up to 50 units and realized there may be something there. We also manufacture puddings in upstate New York, for a Dickens Festival in Skaneateles, NY. At this festival the characters walk around and talk about a Figgy pudding, but they had never had one. Another driver behind starting the business was the fact that Downton Abbey was the #1 show on PBS, so that also influenced my decision.” explains Michele. Continue »
One of the best things about making preserves is not only getting to enjoy them throughout the winter but also getting to trade with other preservers to round out your pantry. Maybe you only put down fruit preserves this year and have an overwhelming amount of jams and jellies– a preserves swap is a great way to trade some of that sweet surplus for savoury sauces or piquant pickles. Continue »
Valerie Howes has been covering the Canadian food scene for years on her award winning Reader’s Digest blog. She’s leaving Reader’s Digest and branching out on her own and wants to re-launch her blog independently. She’s set up a crowdsourcing campaign to raise funds to help her do this. Anything over and above her fundraising goal will be donated to the Stop Community Food Centre. Click here and contribute to an incredible food writer today!