Photoboook – Our Home, Our Food, Our Resilience by guest blogger Meagan Curtis As we go deeper into the 21st century, increasing numbers of researchers are asking questions about the trajectory of our food system. Issues abound – from nutrition, land ownership and rights, supply chain economics, to production methods – all are being analyzed […]
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What’s Making Food History – March 3, 2021
‘Buttergate’ debunked: No evidence butter is harder due to palm supplements for cows (theconversation.com) Stephen LeBlanc, Veterinary Population Medicine, University of Guelph professor, says “Based on the available evidence, it is improbable that feeding palm-based supplements has had appreciable effects on the properties of butter”
What’s Making Food History – August 20, 2020
“Things will never be the same at the grocery store” – Dr. Sylvain Charlebois, the writer of the following article, is senior director of the agri-food analytics lab and a professor in food distribution and policy at Dalhousie University https://theorca.ca/VISITING-POD/THINGS-WILL-NEVER-BE-THE-SAME-AT-THE-GROCERY-STORE/
What’s Making Food History – July 4, 2020
[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
Pioneer Pudding and the Delights of Community Cookbooks
Pioneer Pudding and The Delights of Community Cookbooks When I turn to my collection of community cookbooks, there are so many possibilities to write a blog about but today I was drawn to “Pioneer Pudding”, written by the Tumbler Ridge Alliance Church in the 1980s. Community cookbooks often give us some history of the community. […]
What’s Making Food History – April 18, 2020
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).
What’s Making Food History – 15/9/19
https://www.cbc.ca/news/canada/british-columbia/fungi-mushrooms-prince-george-2019-1.5280111?fbclid=IwAR1vfU-IXhDdqv-rTaeHDZ-Twq3Tu7y26M9OXgIOIy32jk-uio9zTt2iC14 See also BCFHN mushroom blog and remember not to let anyone try mushrooms unless an expert says they’re not poisonous.
What’s Making Food History – 08/03/19
https://www.gcv.org/experiences/domestic-skills-symposium/ The Domestic Skills Symposium scheduled for the weekend of November 9 at Genesee County Museum, New York State, raises interesting questions about what is considered to be “domestic skills” in late 19th century North America.
Wild Game Cookery
Wild Game Cookery A recent CTV news item suggests government incentives to use more food from the land, or “country food”.[i] Presently chronic food insecurity and hunger is a miserable fact of life for many Inuit and other Indigenous peoples in Canada’s Far North. The supply of commercial foods is unreliable in cost, quality and […]
What’s making food history 12/13/18
Food researchers interested in exploring food history in the newspapers can now access back issues of the Colonist from 1858 to 1970 online for free at http://britishcolonist.ca/