The late March breads
A couple more loaves were made this month and a third will be started later this week. Both were made in the oven, not the machine, at 425F for roughly 35…
food
NASA study: Inequality will lead to famine, collapse of civilization
Hungry for change: Tunisian bread riots led to a government overthrow in 2011 Read this March 18 National Post story on a new NASA-funded study that predicts the utter collapse…
Food Tank is a Think Tank for Food
Food Tank is a new initiative to bring attention to the complexity of food systems. They aim to educate people about how foods gets from the ground to your table…
Loafing around again
Been at it again this month. Bread making, I mean. You knew that from the image, right? Several efforts so far this month and March isn’t even half-way through its…
Oil Putting Food on Families
Pardon the Bushism. The CPC’s spin regarding the oil crowding out grain shipments by rail must be inspired by Dubya. @saskboy @LHubich That's an odd argument. Isn't grain literally the…
Decrease Blood Pressure By Simply Changing Your Diet
I love knowledge and it’s exciting that a meta-analysis in JAMA Internal Medicine has concluded that a vegetarian diet is perfect for decreasing blood pressure!Meta-analysis of research data is the…
Indigenous Food and Cultural Protection
Food and ecosystem knowledge which has been passed down for centuries is constantly threatened by the modern mechanical market. To stymie this change in food (and knowledge) consumption there is…
Chili Cook-Off in Uptown
I take my chili seriously. One of the nicest things anyone ever did for me occurred a number of years ago when a colleague brought a container of his chili…
Raisin and sourdough this week
While I haven’t tried to make a sourdough raisin bread yet, that idea occurred to me while I was making my latest breads, this week. I’m sure it would be…
Corn and other breads
The last loaf of January, 2014 was a machine-made corn bread, made using a recipe from Washburn’s & Butt’s 300 Best Canadian Bread Machine Recipes book that I’ve mentioned previously.…
Valentine’s Day’s Dirty Chocolate Secret
While you’re stocking up on chocolate, as the stores fill with it for Easter and Valentine’s Day, consider only treating yourself and others if the candy is labeled Fair-Trade. Fair-Trade…
Cooking with Bob Marley, on a snowy winter’s day
The cooking is rocking along to Bob Marley’s mellow groove, on this fine winter’s day. “The harder the battle, the sweeter the victory”…. “There’s a natural mystic blowin’ through the…
Vertical farms see rapid growth around the globe
Read this Jan. 16 story from the New Scientist on the growth of vertical farming around the world. URBAN warehouses, derelict buildings and high-rises are the last places you’d expect…
Water, water, everywhere
Hydration matters. Not just to athletes and long distance runners. It matters to bakers. How much water is in your dough is crucial to how the crumb develops. It’s amazing…
Site C review panel changes mind, asks for ALC’s input on farmland
The Peace River Valley is home to some of BC’s best farmland (Damien Gillis) Read this Jan. 23 Globe and Mail story by Mark Hume on the Joint Review Panel…
Canada taken to court over approval of GMO farmed salmon
Comparison between fast-growing Aquabounty farmed salmon and regular farmed salmon (Aquabounty) Read this Jan 20 story from sustainablepulse.com on a legal challenge led by law firm Ecojustice and several Canadian…
The Short and the Tall of It
This past week saw several new experiments in my bread laboratory. Okay, it’s a kitchen, but sometimes it feels like a lab, what with all the tinkering and testing I…
Peace Valley’s “extraordinary” farmland could feed a million people, agrologists tell Site C Dam review
The Peace River Valley is one of Canada’s most fertile regions (Damien Gillis) A pair of highly-respected agricultural experts made a compelling case this week for sparing some of BC’s…
Toronto sushi shop is first Ocean Wise 100% sustainable restaurant
Some of Just Sushi’s Ocean Wise creations (photo: Just Sushi) Read this Jan. 10 Toronto Star story by Michele Henry on the world’s first restaurant to be 100% certified by…
Ideas Stuffed
Ideas Stuffed I’d like to clear up one misconception right from the start. The usual suspects are eating more and moving less, but the truth is, since 1980, it’s been…