Embracing Easter Treats: Cookie edition
It’s that time of year: the pastel colors are out, the snow is melting and there are chocolate Easter treats everywhere you look. Take those… Read More
The Candid Chef: Sean McKay
The chef life. Slinging plates, doing prep, and yelling “behind,” every third sentence. In the last few years, pop culture has convinced us the people… Read More
The 411 on Maple Syrup
Maple syrup season is upon us once again in eastern Canada. This exciting time of year brings us maple sap, which is turned into the… Read More
The World of Squash
The world of squash may seem overwhelming: What variety should I buy? How do I cut it? How do I cook it? How do I… Read More
Chef Tips 101: Hosting an outdoor party in winter
Summers are filled with camping, bonfires, BBQs and outdoor parties, why can’t winter be the same? Well, at least when it comes to an outdoor… Read More
Tourtiere: A Festival du Voyageur favourite
Tourtière is a French-Canadian meat pie that dates back to as early as the 1700s. It is named for the type of dish it was… Read More
An Eater’s Guide to Festival du Voyageur
We welcome another Manitoba winter in 2016, which means we once again embrace all the great outdoor activities our province has to offer: skating, skiing,… Read More
Food is for the soul
For me, the memories of gathering every Sunday in my grandparent’s house are the sweetest - the smells of potato soup simmering on the stove, a fresh batch of bread coming out of the oven, and a chicken roasting for dinner. Read More
Chef Tips 101: 10 easy steps to make dinnertime a breeze
Life is busy! We are constantly trying to eat healthier and fit more into our schedules. Making a homemade meal is easily put on the… Read More
The beauty of the beet
Beets get a bad rap. This earthy vegetable is under used and often labelled as unpleasant. The issue is most likely not beets themselves, but rather the person behind the vegetable. Read More
Warm up with this cozy classic: beer and cheddar soup
Winter is in full swing and the temperatures have plummeted wildly below zero. Warm up with this classic soup. This recipe is simple and easy… Read More
Chef’s kickoff to a healthy and tasty 2016
Well, here I am at the beginning of this new year and I want things to change. Here is my plan. Read More
David Lebovitz’s herbed fresh pasta
We made pasta. From scratch. It didn’t require specialized knowledge or rare skills. It was easy, fun and I recommend you try it, too. We… Read More
Farmers’ Feast was the perfect autumn evening
St. Norbert Farmers Market, usually abuzz with Saturday morning shoppers eager to get the best of what Manitoba farmers and artisans have to offer, was… Read More
Spill the Beans: Ferment it
When I moved to the farm after 13 years of living in the city, my grandmother suggested I start small. You know, small garden, only… Read More
Spill the Beans: The big show
The work is never done. At least not my work, and probably not yours, either. But it is especially true on a farm at this time of the year. Read More