Celebrating Tempranillo Day with a virtual cooking class and wine tasting

Celebrating Tempranillo Day with a virtual cooking class and wine tasting

Happy International Tempranillo Day! I love a good Tempranillo, especially from Rioja, so I was delighted to be invited to a virtual Rioja wine tasting and cooking class hosted by Get Cooking.  This was my first virtual wine tasting. A few places in Edmonton have 

Local Edmonton food incubators: story in Edify

Local Edmonton food incubators: story in Edify

One of my recent stories was just published on the newly-launched Edify website. It’s a piece about local food incubators/collectives, featuring interviews with Kirsta Franke of The Public and Chris Lerohl of Uproot Food Collective. Here’s the link. This story was over a year in 

2020 garden update: pond, pot and potatoes

2020 garden update: pond, pot and potatoes

Over the seven years that we’ve lived in our current home, we’ve transformed the backyard into a robust urban garden. We moved here in August 2013 and left things as they were for the first year. In 2015, we built a fence to enclose the 

Food and drink pairings at the 2019 Edmonton Fringe

Food and drink pairings at the 2019 Edmonton Fringe

Finding the best food and drink pairings at the Fringe is a finely honed skill that I’ve developed over the past 12 years of spending way too much time on the Fringe grounds during marathon review sessions. This year I took on a much more 

What does honey from a Flow Hive taste like?

What does honey from a Flow Hive taste like?

I recently tasted some honey from a local Edmonton beekeeper using a Flow Hive. If you’re not familiar, the Flow Hive is a new type of beehive design that started making the rounds on social media about a year ago when the company launched its 

Edmonton’s honey sommelier at your service

Edmonton’s honey sommelier at your service

Last fall, I did a blind tasting of some honey samples from local Edmonton beehives. I was asked to do so by Dustin Bajer, one of Edmonton’s beekeeping experts and fellow Food Council member, on behalf of the YEG Bees Honey Co-Op: a collection of local beekeepers 

Backyard beekeeping in Edmonton

Backyard beekeeping in Edmonton

I’m officially a beekeeper! The bees arrived from New Zealand today and Matt and I installed them this afternoon. For those who just want to watch a video of us installing our package of bees, here you go: Matt and I took an urban beekeeping course at 

In praise of chain grocers and frozen French fries

In praise of chain grocers and frozen French fries

Speak in favour of one thing and everyone will automatically assume you’re against its opposite. It’s a tempting but flawed logical leap that happens all the time in the food community. I’m sure it’s not unique to food, but this is where I’ve noticed it 

Eating Haida Gwaii: Green Gaia

Eating Haida Gwaii: Green Gaia

The soup was great, but the community values were outstanding. We knew we’d have to stop in as soon as we discovered there was a place in Masset describing itself as an organic vegetarian cafe – more or less the diet we’ve adopted in recent 

Eating Haida Gwaii: Charters Restaurant

Eating Haida Gwaii: Charters Restaurant

Hungry and haggard from air travel, we stumbled into Charters about an hour after they had opened for dinner. The restaurant is located on the ground floor of a large house overlooking the harbour in Masset, just a quick two-minute walk from Copper Beech House. 

Eating Haida Gwaii: initial thoughts

Eating Haida Gwaii: initial thoughts

Haida Gwaii is weird. That’s a massive generalization and far too vague to mean anything, admittedly, but I haven’t been able to find another way to articulate my thoughts about the place yet. So, this post will be the first in a short series about 

Recipe: golden rutabaga & parsnip soup with mushrooms & microgreens

Recipe: golden rutabaga & parsnip soup with mushrooms & microgreens

This earthy soup could also be called “Early Spring at the Farmer’s Market.” It features two overlooked root vegetables that are among the last of the previous season’s veggies still available at market stalls in early spring, when only the greenhouse and microgreen growers can