Back at home after most of the summer on the coast, I am now blanching and freezing veggies from my in-laws' garden. Chard and zucchini. The chard is a welcome addition to my chilli recipe, as well as the deer …
Category: food
Kitchen conjuring: why jam making makes me melancholy
Much is conjured in the kitchen, over the steam and bubble of a jam pot - sweet anticipation, yes, I am bottling summer, but also, curiously, a deep lament, for the fact that I am learning this out of a …
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Zero Waste Chef is my jar-hoarding alibi, and she could be your next favourite kitchen accomplice too
I am a jar hoarder. And the Zero Waste Chef is my alibi. I have a weird inability to throw old jars into the recycling bin. Instead, I tuck them in the drawer, for future use. (And every now and …
Chicken Casserole for these Dark Times
Yes, it has been a weird year. And these are the shortest and darkest days of the year to boot. Right now I am craving calorie-laden stodgy food and damn the consequences. Lighter fare will appeal when the days brighten …
Gardening in the time of Covid: local Feasting for Change programs reflect on this year’s harvest
Thanks to Belinda Geisler, the program coordinator for Stewardship Pemberton's Feasting for Change initiative, for putting together this reflection of this year. This spring I was so nervous, wondering if it would be possible to run any of the Feasting …
The apples of our eyes
Longtime champion of local food, Glenda Bartosh, turned her attention to apples this week, and discovered that our very own Traced Elements regular, Mike Roger, is quite the apple man. Glenda gave us permission to repost her column here. Photo …
Planting Garlic Is My Most Potent Annual Prayer
How the annual fall ritual of planting garlic becomes the talisman I'll hang around my neck as we head into an uncertain winter.
Nature’s Gifts – Chanterelles
October might have caught you by the surprise. Embrace it, by going mushroom hunting. Kristina Bland effuses over the joy of chanterelle season.
Farming for Change: introducing writer-farmer John Alpaugh
What better place to wait out a global pandemic than working on an organic farm in Pemberton? John Alpaugh reflects on how he landed here.
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Bring your own bubbles: how to make a ginger bug (wild fermented soda) ie your own healthy pop
I didn't want to buy Soda Stream cartridges, so I made my own bubbles. It still makes me ridiculously happy. And it's easy, too.
