Less Beef, More Mushrooms

 

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Keep the beef – add mushrooms. Consider this new idea for changing your favourite dishes – adding mushrooms allows you to cut down on meat without going full on vegetarian. Consider mushrooms your gateway drug to a healthier diet.  Continue »



Five Female Students and Three Sisters

 

photos are stills from the their video

photos are stills from the their video

 

A video exploring the Three Sisters– corn, beans and squash – and their role in Aboriginal cuisine has won five Durham College students from the college’s Centre for Food (CFF) a prestigious competition hosted by Canoe Restaurant in Toronto. For their prize, the team enjoyed an exclusive dining experience at Canoe’s iconic Chef’s Rail, followed by an overnight stay at the Le Germain Hotel on Tuesday, November 28. Continue »



 Carob; The Unsung Hero

 

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Carob: you either love it or leave it. Most of us first heard of carob in its powdered form, the dark brown chocolate-coloured powder made from the ground pods of the carob tree. This imposter occasionally made it into our household as an ersatz form of cocoa. A virtuous chocolate, as it were. And indeed, carob is a small wonder. Continue »



Oat Bran For The Win!

 

oats-hero

 

Mares eat oats, and does eat oats…and we eat oats too. Lots of ‘em. We Canadians love our oats; only Russia grows more oats annually, and as a country, Canada is the number one exporter of oats in the world, most destined for a little tweaking into breakfast cereals like Cheerios, granolas and granola bars, breads, oatmeal cookies and so on. And the reasons for this are simple; oats are good for you, they are inexpensive and they taste good. Continue »



Turnips and Rutabaga

 

 

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In Canada we do love the change of seasons, and we welcome the onset of cool and cold weather for so many reasons, not the least of which is a change in our menus. In these climes, fall means root vegetables like turnips and rutabaga. Continue »