Back Issues
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Where the wild things are
Autumn - Winter 2012, Back Issues
August 17, 2012
Known as the witch of Mono Centre, Lisa Yates is a wizard in the kitchen, transforming ordinary weeds into uncommon victuals
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The Apple Growers’ Blues
Autumn - Winter 2012, Back Issues
August 17, 2012
A spring freeze that wiped out 88 per cent of Ontario’s apple crop is only the latest in a string of challenges pressuring local growers to squeeze more value out of the humble apple.
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Reading, writing and … roasted ribs?
Autumn - Winter 2012, Back Issues
August 17, 2012
At Bolton’s St. Michael Secondary School, the hickory stick has been replaced with a baguette, and Chef Gallo is calling the tune.
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Cooking with James: Duck Confit
Autumn - Winter 2012, Back Issues, Cooking with..., Departments
August 17, 2012
Preparing duck confit is not difficult, but it is time consuming and requires patience, technique and even love.
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That’s Entertainment: Miriam Streiman’s Country Kitchen
Autumn - Winter 2012, Back Issues
August 17, 2012
Miriam Streiman’s country kitchen is more than a place to eat, drink and be merry – it’s a culinary stage and she’s the leading lady.
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Olive Oil: A Taste of Spanish Gold
Autumn - Winter 2012, Back Issues
August 17, 2012
Erin’s Dolores Smith shares her passion for the many wonders of extra virgin olive oil.
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A Cook’s Tour of Country Pubs
Autumn - Winter 2012, Back Issues
August 17, 2012
Where do you go when you’re hungry for good company and casual food? To your local pub of course.
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On Being Vegetarian
Autumn - Winter 2012, Back Issues
August 17, 2012
When Julie Suzanne Pollock decided to stop eating meat, her friends and family were not amused.
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Off the shelf
Autumn - Winter 2012, Back Issues, Departments, Off the Shelf
August 17, 2012
Goodies and gadgets for those on the go! Our roundup of fabulous quality items available locally.
Best Bites
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Soulyve Reggae Wraps
Keep Your Soul Alive with fast, fresh, tasty, nutritious meals at Soulyve Caribbean Kitchen.
Cooking with...
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Cooking with Caesar: Doughnuts
Doughnuts were brought to North America by Dutch settlers, and named for the walnuts or hazelnuts baked into the mostly uncooked centre.
Editor's Desk
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And the conversation begins
More than ever, Canadians care about their food and where it comes from.
End Note
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Regulators closing the door on local meat
It is significant that the meat recalls of the past decade have rarely involved small plants.
Off the Shelf
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Off the shelf
Our roundup of fabulous quality items produced by local artisans.
The Index
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The onion index
Onions contain quercetin, an antioxidant that helps prevent atherosclerosis and coronary heart disease, and regenerates vitamin E.
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2013-06-17 19:10:36 by valerie
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