On Prince Edward Island — the garden of the gulf — the land is rich and fertile, the climate favourable for growing a wide variety of fruit, vegetables, and herbs, and the surrounding ocean a wonderful source of fresh seafood. In this charming cookbook, gardener, photographer, and acclaimed author Joan Sutton creates a loving celebration […]
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Kate MacQuarrie’s Wild Foods of Prince Edward Island is a gem for anyone curious about foraging, local ecology, or simply deepening their connection to PEI’s wild landscapes. In a concise 30 carefully curated profiles, MacQuarrie—a biologist, naturalist, and celebrated educator—gently guides readers through the seasonally rich tapestry of edible plants and fungi found across forest,
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from Wild Foods of Prince Edward Island Elderberries grow in heavy clusters called umbels that are easy to pick by just clipping the stem. The fruit is tremendously versatile and can be used in wine, sweet juice or syrup and savoury chutney. Ingredients 8 cups Elderberries, removed from stems 6 cups water 2 cinnamon sticks
Prince Edward Island is famous for potatoes and seafood, but the forests, meadows, marshes, and shores are home to hundreds of species of edible plants and fungi. Of course, edible and palatable are not the same and award-winning biologist and forager Kate MacQuarrie knows the difference! She’s chosen 30 of her favourite wild foods, representing
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If you’re traveling through Alberta this summer, tuck this book in your backpack and discover food artisans throughout the province. You can win this delectable book just by following us and liking the post at https://www.facebook.com/photo?fbid=1046366727680782&set=a.344060701244725 – easy! $20 L:1/person, Canada only. Ends Sun July 13/25
There’s something undeniably seductive about down‑home comfort food served with a side of cowboy lore, and Cinda Chavich’s The Wild West Cookbook: Cowboy Comfort Food is a delicious marriage of both. In this revised second edition, originally rooted in her Alberta upbringing, Chavich offers 90 “ranch‑to‑table” recipes that strike the perfect balance between nostalgia and refinement. From
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from The Wild West Cookbook A nice addition to any barbecued steak is a compound butter — a dab melting onto the steak just as it comes off the grill. To make a simple steak butter, combine 1⁄3 cup (75 mL) of softened butter with one of the following combinations, and whirl in a food
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The Wild West Cookbook brings you a new taste of cowboy comfort food, inspired by the chuckwagon and homestead cooks of the Old West, and today’s western ranch house and restaurant fare. It’s a celebration of both historic and modern cowboy cuisine — homey and uncomplicated but refined recipes featuring today’s farm-to-table ingredients, from heirloom
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In mmm… Manitoba: The Stories Behind the Foods We Eat, authors Kimberley Moore and Janis Thiessen serve up a rich tapestry of Manitoba’s culinary heritage, blending oral histories, recipes, and cultural analysis into a compelling narrative. Their journey began in 2018 with the innovative Manitoba Food History Project, where they transformed a food truck into
from mmm…Manitoba The “Geisha Girl” cocktail at Ichiban Restaurant is a Yori Oki signature drink, typically made with Roku gin, citrus liqueur, litchi juice, and lime, offering a fragrant and refreshing taste experience. This blend is known for its delicate balance and harmonious combination of flavors. Some variations of a “Geisha” cocktail may include Tenjaku Japanese gin,
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