from Talking to Canadians’ Clearwater Seafoods Rick Mercer mentions Clearwater Seafoods as part of his mission to entertain the Canadian soldiers in Bosnia. They happily donated crates of fresh lobster so Canadians fighting the good fight could have a small taste of home. Ingredients Directions Nada’s Tips & Tricks: Chowders are my favourite winter dish […]
from The Easy Eating Diet Cookbook Don’t be a “chicken,” try this surprisingly good option for a pizza with a high-protein, no-carb crust, using ground chicken! Ingredients Chicken Crust: 1 lb ground chicken 2 cups shredded mozzarella cheese, (reserve 1 cup for after baking) 1/3 cup of Parmesan cheese 1 egg 1 teaspoon garlic powder
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In The Easy Eating Diet Cookbook, Sean gives you 150 fit food recipes for real life, to get leaner, lighter and healthier. Along with his 25 years experience in the kitchen feeding himself and his family, he has coached a fitness family of thousands of successful clients in person and online. The Easy Eating Diet
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Cover design credit: Terri Nimmo Cover photograph credit: Justin HallCanada’s beloved comic genius tells his own story for the first time. What is Rick Mercer going to do now? That was the question on everyone’s lips when the beloved comedian retired his hugely successful TV show after 15 seasons—and at the peak of its popularity.
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As we come out of the holiday eating binges that many of us enjoy, we turn the page to a new year and remember that many people in our communities struggle to put healthy meals on the table every day. We are so thankful for organizations like FoodShare whose mission is to advocate for food justice by
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from share This borscht recipe is from Lori Stahlbrand’s grandmother, her Babu, who came to Canada in 1912 from Bukovina, Ukraine. Lori is the founder of Local Food Plus (LFP), which certifies farmers who reduce pesticides, treat their animals well, conserve soil and water, protect wildlife habitat, provide safe and fair working conditions, reduce energy
A compilation of essays on food topics compiled and edited by Colin Anderson, Jennifer Brady and Charles Levkoe. This is a tool used in university food studies but we can all learn interesting insights from the contributing authors. Topics explored include the “BYOB” trend that started in Montreal and moved throughout the country, the more
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from Dr. Charles Levkoe, Conversations in Food Studies This is a recipe for challah, a special bread made especially on Shabbat (Friday nights) and other Jewish celebrations. It is a traditional recipe that we have been using in my family for some time. The bread is sweet, braided and brushed with egg wash before baking,
Few things are as important as the food we eat. Conversations in Food Studies demonstrates the value of interdisciplinary research through the cross-pollination of disciplinary, epistemological, and methodological perspectives. Conversations in Food Studies brings to the table thirteen original contributions organized around the themes of representation, governance, disciplinary boundaries, and, finally, learning through food. This collection
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Featuring local produce and seasonal selections, share showcases the joy of healthy, affordable, culturally diverse cooking and highlights the power of good food to bring people together. Celebrate fresh food and home-cooked meals with Adrienne De Francesco and Marion Kane, as they guide you through recipes that are thoughtfully selected, thoroughly tested, and tastefully delicious. $24.95 https://btlbooks.com/book/share
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