Do you know what cedar tea is? Have you ever tried bannock – straight from the fire? Indigenous food is diverse and delicious. It’s a reflection of the land it came from and place it was made. Many Indigenous foods are innately tied to place, meaning their availability and consumption are determined by the seasons. The link between Indigenous…
Indoor dining is currently shut down across Ontario, but that doesn’t mean you can’t enjoy some of the best restaurants our province has to offer. Ordering takeout or delivery helps restaurants stay afloat during these tough times, plus it makes lunch or dinner easy as pie… or pizza.. or burgers… or anything you want really! Here are some of…
Slightly sweet carrots and slightly bitter Belgian endive team up here to make an elegant and well-balanced vegetable dish; quite French in style, not surprisingly. I didn’t mean to present it as a disheveled Canadian flag on psychedelics, but the green beans and parsley accompaniments took it there. 4 servings30 minutes prep time 300 grams (10 ounces) thin carrots200…
A tangle of tiny pea shoots and miniature stems of fuchsia-coloured amaranth sure makes for a pretty plate. But microgreens are more than just a garnish. Microgreens are seedlings of edible vegetables and herbs. Unlike sprouts, they are left to grow a little longer and are harvested right after they develop their first little set of leaves called ‘cotyledon’,…
or the last few weeks, we’ve been getting to know the vendors at the Virtual Farmers Market through short interviews and vignettes. You can see past segments in the series here. Jewels Under the Kilt is a fruit and nut orchard in Fergus, ON. Our patent-pending roasting process uses the last tapping of the finest dark maple syrup to preserve the…
The reasons people travel – or want to travel – are changing. When we talk about food and travel, we need to talk about foodways. Foodways are the intersection of food in culture, traditions, and history. They’re diverse, dynamic and a reflection of how people have influenced the places they’ve moved through. Ontario’s foodways are as diverse as our…
Vegetable fritters or patties are now a staple of my diet; they are quick and easy to make, and I usually use chick pea flour in them so they provide only a moderate amount of carbs of good quality. Other people can put them in a bun and eat them that way; I would if I could. But they…
Indoor dining is currently shut down across Ontario, but that doesn’t mean you can’t enjoy some of the best restaurants our province has to offer. Ordering takeout or delivery helps restaurants stay afloat during these tough times, plus it makes lunch or dinner easy as pie… or pizza.. or burgers… or anything you want really! Here are some of…
Not a particularly authentic curry from anywhere except my pantry, which still contains a decent amount of cabbage, carrots, and onions, and it made use of can of coconut milk that had been hanging around for far too long and needed to go. I’m a bit impressed at how brown and meaty it looks, since it actually contains quite…
Have you read Ann Hui’s charming and magnificent book, Chop Suey Nation? In it, she answers one of our age old questions: Why is there a Chinese restaurant in every small town -and who are the people who run them? When it first came out, we couldn’t put it down. The book documents the surprising history and vibrant present…
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