Cooking

Why you should eat more beans in 2016

Why you should eat more beans in 2016

2016 is the year of beans, according to the UN. Here’s why you should eat more.

Support local farmers this year by joining a CSA

Community Supported Agriculture (CSAs) offers a delicious way to participate in the local food economy.
How to make three days’ worth of packed lunches in an hour

How to make three days’ worth of packed lunches in an hour

Packing your own lunches saves money and can provide healthier fare than eating out. But how do you get organized and actually do it? Here’s a great time-saving method.
Ginger and red currant solstice scones

Ginger and red currant solstice scones

Relax and enjoy the winter solstice by baking festive vegan, gluten-free scones that reimagine the bounty of the summer solstice.
Harvesting from the freezer

Harvesting from the freezer: cooking with frozen vegetables from your garden

Cooking with frozen vegetables is a bit of a lost art. Here are some great favourite ways to prepare them.

Treat yourself and your loved ones to an amazing Thanksgiving meal

There’s no need to serve a dried-out turkey or thin, tasteless gravy. Just follow these easy steps and treat yourself and your loved ones to an amazing Thanksgiving meal.

Sausage and bacon-making in the Downtown Eastside

Save On Meats introduced their new series of cooking classes, including the Sausage and Bacon 101 which I delved right in to.
Iron Chef Templeton

Templeton Iron Chef cooking competition lights up the Chef Rob Feenie's taste buds

An epic culinary battle to see whose cuisine reigns supreme (at Templeton Secondary).
Mairlyn Smith displays her new cookbook.

Quinoa Queen Mairlyn Smith on her new vegetarian cookbook

Discussing quinoa, known as the the chameleon of superfood with bubbly TV personality and Personal Home Economist Mairlyn Smith.

Remembering the late Celebrity Chef Anthony Sedlak's life in the kitchen

It was hard to believe Sedlak got his start in cooking just so he could get cheap snowboarding passes. But that's what he told the Vancouver Observer in 2008.