Authentic Caribbean Cuisine with a Vegan Twist Lloyd Rose, creator of @plantcrazii, is inspired by his Jamaican heritage and love of the island flavors he grew up with. When he went vegan, Lloyd devoted himself to recreating his favorite Caribbean foods to fit his new plant-based lifestyle, and now he’s sharing his best fresh, tropical […]
Fermentation has long been a culinary and cultural cornerstone across the globe, but in recent years, it has enjoyed a renaissance among home cooks and health enthusiasts alike. Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More by Sébastien Bureau and David Côté offers an accessible yet comprehensive guide to exploring this age-old
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from Fermentation Revolution Sauerkraut is the classic of classics in fermentation. It is also a rite of passage for the fermentation apprentice. If, at first, the experiment seems too laborious, start over and practice until you’ve mastered it. Most of the other recipes will then seem a lot more accessible. Ingredients 2 lb 3 oz
Everything you need to know about fermentation to start a little revolution in your pantry! Fermentation is one of the hottest kitchen trends, and for good reason— fermentation allows us to transform the ordinary to the extraordinary (think: delicious pickles, olives and ginger beer). But more than that, fermented foods have enhanced nutritional value, aid
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In The Matryoshka Memoirs, Sasha Colby opens the doors to her family’s stories with a tenderness and grit that kept me enthralled. The intergenerational relationships and memories—beautifully layered like the Russian nesting dolls they resemble—echo the complexities of family, history, and identity. For me, the book’s intimate portrayal of Slavic heritage and the legacy of
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from The Matryoshka Memoirs Chebureki (singular cheburek) are fried turnovers filled with minced meat (beef, lamb, pork, veal or chicken) mixed with onions and garlic. They are popular in Russia, Ukraine and Central Asia. They were introduced to the Russians by the Turkic Tatars, who are considered by most to be the indigenous people of
Irina Nikifortchuk was 19 years old and a Ukrainian schoolteacher when she was abducted to be a forced laborer in the Leica camera factory in Nazi Germany. Decades later Sasha Colby, Irina’s granddaughter, seeks out her grandmother’s story over a series of summer visits and gradually begins to interweave the as-told-to story with historical research.
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Edited by Constance Brissenden, Memories of a Métis Settlement: Eighty Years of East Prairie Métis Settlement is a rich tapestry of stories, photographs, and history celebrating the resilience and vibrancy of the East Prairie Métis Settlement in Alberta. The book offers an intimate glimpse into the lives of the Métis people, chronicling their struggles, achievements,
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from Memories of a Metis Settlement Early settler and bachelor George Harvey was a veteran of the First World War. This recipe was named in his honour. Ingredients 3 cups flour 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon sugar ½ cup milk ½ cup water 1 egg Directions Preheat oven to 350F/177C. In
An endearing historical text that brings you to the center of the East Prairie Metis community. Experiences shared by the firsthand accounts of Elders and settlers are supplemented with personal photographs and family recipes creating a deep connection to both the text and the community. Recipes such as Theresa Auger’s “Bachelor Bannock” allow the reader
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