An updated edition of a bestselling book in the food writing genre from award-winning author and journalist Edna Staebler. In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Interspersed with […]
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In Eating Like a Mennonite: Food and Community Across Borders, historian Marlene Epp delves into the culinary traditions of the Mennonite community, weaving a rich tapestry of cultural history and identity through the lens of food. This captivating book offers a nuanced exploration of how food practices among Mennonites not only nourish bodies but also
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from Eating Like a Mennonite In 1942 during World War II Elfrieda Klassen joined the Mennonite Central Committee as a nurse and served in several children’s homes in England. There she met and married Peter Dyck. Later they both continued MCC work in Germany – processing refugees, managing camps and escorting four shiploads of immigrants
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An exploration of the meaning of Mennonite foodways, around the table and around the world. Mennonites are often associated with food, both by outsiders and by Mennonites themselves. Eating in abundance, eating together, preserving food, and preparing so-called traditional foods are just some of the connections mentioned in cookbooks, food advertising, memoirs, and everyday food
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Everything you’ve ever wanted to know about seafood — what to look for at the fish counter, how to ensure what you’re buying has been responsibly farmed, and what to do with it when you get it home — by one of the food industry’s most-beloved and respected authorities on all things fish. John Bil,
Welcome foodies and seafood enthusiasts! Today, we embark on a delightful culinary journey through the Maritimes with Atlantic Seafood by renowned Chef Michael Howell, a culinary gem that transports readers straight to the coastal kitchens where the Atlantic’s freshest seafood is transformed into mouth-watering dishes. Chef Michael Howell, with his deep-rooted passion for Atlantic seafood,
from Atlantic Seafood Grilled halibut with fingerling potatoes, baby spinach and roasted red peppers…a most elegant dish that is easy to prepare yet the results are sure to impress even the most discerning diner. Some time spent chopping the veggies and tomatoes into nice even cubes is what can make this dish restaurant quality. Visit
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Due to technical issues on this site over the past few days, we’re extended this giveaway to Wednesday, July 31st. Good luck! Drawing from over 20 years of experience as a professional chef in Chicago, Staten Island, Boston, and the Bahamas, Nova Scotia native and chef Michael Howell brings delicious twists to Atlantic seafood in
Due to technical issues on this site over the past few days, we’re extended this giveaway to Wednesday, July 31st. Good luck! LaHave Bakery: The Building, the Baker, and the Recipes that Revitalized a Community…an oral history of one of the cultural icons of Nova Scotia’s South Shore, featuring photographs, illustrations, and recipes. This inspiring
from LaHave Bakery Cheese and Herb Bread is very popular. In those early days of the bakery, I would be experimenting all the time with different breads. This is one that turned out. It’s a nice light bread, and it’s got grated cheese on top. It has a wonderful smell when it’s baking. The combination
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