Fermented Salsa
The crazy gardening season of 2022 left me still dealing with the slowly ripening late tomatoes through November, and right into December, upsetting my holiday… Read More »Fermented Salsa
October
Christmas or Thanksgiving Turkey at 400º with Wild Rice Stuffing
When it came to Christmas dinner, Dad had a lot in common with King Charles. In our family, the prerogative of cooking Christmas dinner was… Read More »Christmas or Thanksgiving Turkey at 400º with Wild Rice Stuffing
Lemon Butter
This makes a wonderful hostess gift and as I’ll show in another later column, is nearly the same as making Hollandaise Sauce. There’s more to… Read More »Lemon Butter
Brine Curing Green Olives
Olive me baby I’ve been curing olives for a few years now. It used to be easier when living in Toronto where it was merely… Read More »Brine Curing Green Olives
Olive harvest in Sicily
Article by Jadro Subic, photos by Jadro Subic and David Gollob When you talk about olives in Sicily, it is more about the three thousand years… Read More »Olive harvest in Sicily
Food Labeling, Politics, and Vegetarian Meats in Canada
Article and interview by Alison Cole, photo illustration by Gayle Hurmuses, image from Fieldroast. When it comes to the labelling of grain and vegetable based… Read More »Food Labeling, Politics, and Vegetarian Meats in Canada