Donairs were originally not for the lucky-in-love, but the recourse of the degenerate. They were the butt of toilet humour, the scapegoat of indigestion. The mystery meat with the secret sauce was wrapped in urban legend. It was so commonplace that we took it for granted, no more significant than hamburgers or spaghetti. Book of […]
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Every Eastern European family had a crock of sauerkraut in the corner of the kitchen that made it on every dinner plate. If you’ve ever wanted to demystify the ancient art of fermenting cabbage into crisp, probiotic-rich sauerkraut, Mouthwatering Sauerkraut: Fermentation Made Easy! by Holly Howe is the book to guide you literally step by
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from Mouthwatering Sauerkraut When fresh peppers make their appearance at our local farmers’ market, I usually make a few batches of this and use it for topping our summer hot dogs or mixing into a bean salad. Ingredients 5 oz 140 g fresh or frozen corn 1.75 oz 50 g finely chopped red bell pepper
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Experience the profound health benefits of fermenting sauerkraut and kimchi — a time-honored tradition that enriches your diet with vibrant flavors and essential nutrients. Mouthwatering Sauerkraut: Fermentation Made Easy! explores how easily fermented foods can transform your overall well-being by enhancing your gut health. Holly Howe, a Fermentation Educator and cookbook author, provides step-by-step instructions for fermenting
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Meennunyakaa Blueberry Patch by Jennifer Leason and Norman Chartrand is a tender and culturally rich picture book that draws readers into a world of family, tradition, and the natural beauty of the blueberry patch in Duck Bay, Manitoba. Leason’s storytelling is warm and lyrical. She transports us to summer days filled with sunlight filtering through
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from Meennunyakaa Blueberry Patch There’s a recipe for Bannock in the book but I thought you’d like to elevate it with adding blueberries since they’re in season…and it goes nicely with the theme of the book. This recipe was developed by David Wolfman at https://www.abbeyskitchen.com/eventrecipe-highlights-youarewelcome-host-first-nations-food/ Ingredients 2 cups all purpose flour 2 tsp sugar 1/2 tsp salt 4 tsp baking powder 1/2 cup wild
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Based in Duck Bay, Manitoba, in the 1940s, an Elder shares his experience of going out to collect blueberries, a traditional gathering that took place every summer. He describes the journey and landscape with humor and such vivid imagery that readers will see themselves there with him, boarding the trail of wagons from surrounding communities
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Jennifer Schell’s The Butcher, the Baker, the Wine and Cheese Maker by the Sea is an exquisitely curated tribute to the vibrant food culture of British Columbia’s coast. Serving as the sequel to her Okanagan‑focused book – this edition shifts its lens westward—from vineyards and orchards to sea farms, fishers, foragers, and food artisans along the
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