[The link should lead you directly to the article – my apologies if it doesn’t go right – in that case you could look up the CBC documentary about Indigenous and Cottager conflicts about seeding wild rice in Ontario] Ruckus over rice: CBC Documentary
Author Archive | Mary Leah de Zwart
Savory Rhubarb Cakes, crisps, crumbles, muffins, pies – tart and sour stalks of rhubarb have long provided a tangy, citrus-like food addition to plain, bare-bones diets. Rhubarb is the “pie plant” and as stated in previous blogs, the availability of sugar in the late 1700s increased its popularity. But, rhubarb goes further than pie. Savory […]
Growing rhubarb Rhubarb thrives across Canada from the Atlantic to the Pacific, and maybe even the Far North (rhubarb is said to grow wild in Alaska, so why not Yukon?). It needs a few weeks of cold weather to force its growth (below 4 degrees Celsius) and extra mulching in lengthy cold winters. Otherwise, mild […]
Misunderstood Rhubarb. A vegetable treated like a fruit. Understated. What do you know about it? Try this quick quiz (T/F). Bright red stalks and green/red stalks are equally ripe. Its leaves are poisonous and its stalks are not. It requires a few weeks of cool temperatures (under 5 C or 40 F) and moderate summers […]
Supply management and the food supply chain cannot be taken lightly: history happens as we sit in self-isolation. The Conversation.com Why-farmers-are-dumping-milk-down-the-drain-and-letting-produce-rot-in-fields
“Sweet Spot – The Doukhobor Jam-Making Enterprise” is the first article in a five part historical series by Jonathan Kalmakoff, in the West Kootenay Advertiser, a supplement to the Nelson Star, Castlegar News, Trail Times, Rossland News, and Grand Forks Gazette and Arrow Lakes News. https://issuu.com/blackpress/docs/i20200423040004465/2?ff&pageLayout=singlePage&fbclid=IwAR2HhCBp6G9PMOzTJuk6_gJpHRGK32i9ibPGK-VJ90hzNHDhafbyd4NEgk0
Historic mill picks up flour slack from empty grocery store shelves A 200-year old flour mill near London, Ontario, has ramped up flour production since the pandemic lockdown began. (The link should open without asking for a subscription! It’s a London Free Press article by Heather Rivers on April 17, 2020).
https://www.washingtonpost.com/news/voraciously/wp/2020/04/15/heres-quarantine-cooking-advice-from-the-ogs-of-thrifty-meals-home-ec-teachers/ (Thanks to KB for this link)
“It’s that comfort of connecting to heritage or connecting to a living thing, a microorganism like yeast….” – CBC News April 6, 2020 Here’s why everyone you know is baking bread in quarantine
https://www.cbc.ca/news/covid-19-hand-sanitizer-fact-check-1.5510163 “Ethyl will thrill you but methyl will kill you”……. Thank you to KB for scouting this out.