The snow has returned, it’s cold outside and after the holiday rush, it’s time to cocoon. At this time of year, I crave comfort foods. For me, that means roasted chicken dinners, soups of all kinds, saucy curries and hot noodle dishes. So this month on CBC Radio’s Here&Now, my column will celebrate the home […]
his is a question raised by a recent article in the Financial Times titled “The Global Local Food Market” by Nicholas Lander. The article briefly explores some of the concerns a man named Simon Maxwell, director of the Overseas Development Institute of London, has about the First World trend to buy local produce over food
Last week, my 5 year-old daughter came home with a note from her school explaining that if she orders a submarine sandwich from Quiznos at school next week, the sandwich company will donate money to a Toronto District School Board nutrition education program. The note came with a checklist of toppings–did she want ham and
1. What I Eat: Around the World in 80 Diets by Peter Menzel and Faith D’Aluisio At the movies, a sequel usually doesn’t bode well for your evening’s enjoyment. AlthoughWhat I Eat may be a follow-up to the blockbuster Hungry Planet—a coffee-table book that documented what families around the world eat—it’s just as good as the first.
The flu formerly known as swine is now infecting pigs in Alberta. Hog farmers are saying the fall-out of this flu could be the last straw for their businesses, already struggling after years of low prices. The fact that these farmers are on the brink is no surprise. The mainstream hog industry has been participating
I knew I’d contracted a foodborne illness when I couldn’t sleep because the stomach pain was so strong. I spent the next day drained and tired. I felt nauseous. My legs were cramping. My head hurt. My parents, with whom I’d eaten lunch the day before, were also sick with the same symptoms–though my dad
After posting about how we should embrace the red currant, I went downstairs and made some red currant mousse. It turned out to be quite pink and quite good–a very unusual taste of tartness and tang, sweet and perfumy. Here’s what I did: I cooked the red currants with some sugar for about 15 minutes.
It wasn’t long ago it seems that rhubarb was considered to be not much more than a weed. Certainly not worth the buck-and-a-bit-more it’s selling for at my local health food emporium. And never, ever, would it have been called organic. At least that’s how I remember it. Rhubard was something my grandmother grew in
I’m embarrassed to admit it but I’d never eaten congee until this morning when I ventured to a very cool Hong Kong style restaurant in Toronto’s Chinatown for a first taste. I’ll be talking more about this great resto for my CBC Radio column this coming Wednesday, April 7th, but in the meantime, I’ll report
Thanksgiving is one of my favourite times of the year–the harvest is in, the jams are made, the leaves are golden, and the focus is good food . On the holiday weekend, I always like to try something new with food, like making cinnamon rolls in a brick oven like we did last year. On the Sunday morning,