Canada’s Godfather of Indigenous Cuisine, David Wolfman, reveals the way food transforms us - not through rigid definitions and diets, but as a path into a great big interconnected web of life and stories.
Author: Lisa Richardson
When your Productivity Impediment becomes your best gardening co-creator
How a random gift of seed pots let me know that all my lost hours in the garden haven’t been so unproductive after all.
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Farm Series: A photo essay by Kevin Arnold
This slideshow requires JavaScript. Kevin Arnold is a commercial and fine art photographer based in Pemberton, who fits in a little farming on the side. Follow him at https://www.instagram.com/kevinarnoldphoto/ Read More "Farm Series: A photo essay by Kevin Arnold"
Discover Chef David Wolfman’s award-winning cookbook for CookBook Club April 26
Save the date for 26 April's Cook Book Club. We're exploring Chef David Wolfman's award-winning new book, "Cooking with the Wolfman." Dubbed the "Godfather of Indigenous Cuisine", Chef Wolfman is a classically trained Chef, Culinary Arts Professor at George Brown College …
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Nidhi Raina’s Kushari Crowd Pleaser
Kushari is a vegan Egyptian dish originally made in the 19th century. Influenced by Indian cuisine such as khichdi (lentils and rice) and Italian macaroni, kushari was sold on food carts, and evolved to a restaurant staple. It's honest worker--food and is still …
Cook Book Club ushers in the spring, March 21, 7pm-9pm, featuring Oh She Glows Every Day
Cook Book Club has a very simple formula for fun. Cook Book Club happens once a month. You make a shareable plate, from a selected cookbook, and show up, to Stay Wild, at 7pm. You meet a bunch of other …
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The Imperfect Table
Imperfectionism, scruffy hospitality, cook book club, it’s all an invitation to reclaim the table as a gathering place. Even when we’re too busy to entertain. Especially then.
Nidhi Raina’s Bad Boy Rutabaga & Turnips
Yes, we live in Spud Valley, but let's not overlook the other root vegetables that also flourish in Pemberton's silt-rich soil. Today, local cook and the wizard behind Nidhi's Cuisine, Nidhi Raina, gives turnips and rutabagas their due. I've never …
Traced Elements and Stay Wild invite you to Cook Book Club, February 22
Here's how it works. You make a shareable plate, from the selected cookbook, and show up, to Stay Wild, at 7pm, on Thursday February 22. You meet a bunch of other people, sample a bunch of other dishes, and decide …
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The Dirt on Food and it’s Power to Heal
A manifesto, of sorts. To reclaim the table. And map food stories, from the heart of the Pemberton Valley. Grow. Make. Eat. Restore the planet. Without guilt. Without pressure. With joyful messy experimentation, scrappy gardens, candour and dirt.
