We used to eat President’s Choice Blue Menu granola. The vanilla-almond flavour was crunchy, delicious, and reasonably healthy. My favourite way to eat it was with plain Greek yogurt and…
In our home, shopping at Whole Foods was once reserved for special dinners or used a stop-gap during an extremely busy week. Then slowly, over time, it became habit —…
Do you watch Aziz Ansari’s show “Master of None“? I like it. It’s not zany or wacky; it doesn’t try so hard to be funny, which I find annoying in…
I read this on Facebook and absolutely love it. The author, Arun Gupta, understands and acknowledges cultural appropriation as a fact and a legitimate concern (as do I). But he…
I've noticed that ideas that I used to blog about, I am now posting on Facebook instead -- a combination of laziness and time pressure. I'm going to try to…
I've noticed that ideas that I used to blog about, I am now posting on Facebook instead -- a combination of laziness and time pressure. I'm going to try to…
Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss is an excellent addition to a bookshelf that includes works by Michael Pollan, Eric Schlosser, Marian Nestle and…
Revolutionary thought of the day: Hunger isn’t about the amount of food around. It’s about being able to afford and control that food. After all, the U.S. has more food…
I grew this! It’s eight inches long, and three more are on the way. What’s ordinary to you veteran gardeners is still miraculous to me. Gardening on a small scale…
I found a bunch of recipes similar to this, and adapted them to my tastes. This one is easy (especially if you use a food processor to shred the zucchini…
This is probably the easiest way to use zucchini from your garden, and if you’re growing herbs, it’s an excuse to use those, too. It’s also one of those dishes…
Apparently if you grow zucchini, you have too much of it. Being new gardeners, we didn’t know how prolific our one zucchini plant would be, or the insane quantities –…
I’ve mentioned Beretta Farms in many different posts over the years, but I’ve never specifically blogged about them. With grilling season underway, it’s time to give Beretta a shout-out. When…
Three years ago, we planted our first-ever garden, really a tiny garden-ette, growing two tomato plants and some daisies. (I had forgotten about the flowers til I saw that older…
Today I saw a bag of high-end cheese puffs, made with organic corn and real cheese. WHEAT FREE and GLUTEN FREE, the package boasted, which made me chuckle. Yup, just…
In an excellent interview in Truthout, Michael Pollan responds to critics who accuse the food movement of being elitist. He very rightly credits Eric Schlosser’s Fast Food Nation with explicitly…
Last summer, I asked for help in turning my drab lentil soup into something more yummy and enticing. Thanks to wmtc readers, I’ve done it. Yesterday for the first time,…
Yes! A few years back, I blogged about discovering that many of the plastics I had been putting in my recycling bin were not, in fact, recyclable. A few months…
The healthy slow-cooker recipe of the week – now running about every-other week – has hit a snag: lentil soup. I love lentil soup, but my own is turning out…
When it comes to soups and stews, there is a seemingly endless number of variables that can be changed to create new variations of any given dish. If you like…
