I’ve talked many times about the hedonistic pleasures of food, but there are going to be few things in life that get more hedonistic than baked brie in all its molten, gooey glory. When I created my maple-apple jelly in the fall, I knew I was going to be tested in terms of what I…
Harvesting an Identity
Long has the harvest been an important part of my life and long has it been associated with fall, bountiful cornucopias of food, and Thanksgiving. Growing up in the Okanagan Valley, the fall harvest meant picking the last of the fruit and stripping our garden of its remaining plenty before tilling the vegetation back into…
Maple-Apple Jelly
At its most fundamental level, cooking is pure chemistry and physics. At its most profound, it is art, tradition, culture, identity and love. Nothing arguably combines both as purely as making preserves. Thus when I took up the most recent challenge in The Canadian Food Experience Project chose to make it personal, I found myself with the challenge…
Preserving: Our Canadian Tradition
I grew up among trees. Indeed, trees define a huge part of our national identity – and our food – in this country. Speak to any foreigner about their image of Canada and it will almost universally be of “wilderness” and the wide expanse of mountains, water, open spaces, and trees. Growing up, everywhere I…