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Latest Canadian News
- Prairies - Food
Find the latest news for the topic Food and for the region of Prairies
Food gala a success
I'm not normally one to beat a dead horse, and I know
I was talking up the Slow Food Gala last week, but
when an event goes as well as this one did, it's worth
talking about again.
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Celebrating local fare
A few months back I was approached by Chef Blair
Lebsack and Valerie Lagonja, aka A Canadian Foodie
(www.acanadianfoodie.com), asking if I would take
part in a special event that would showcase our great
local fare.
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A potpourri of food fun
Much like that re-invented Alberta Progressive
Conservative Party, our culinary world evolves.
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Soup to warm your soul
I woke up last Thursday morning, wiped the sleep
from my eyes, peaked out my window, and saw a
snowy surprise.
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Tarts in the right place
As the Queen of Tarts of the 104 Street Downtown
Farmers' Market, Linda Kearney's lemon tart pies were
usually sold out before noon.
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Simply the best
One might find it quite ironic, but some of my
favourite dishes require little to no cooking.
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Time for a good grilling
Outdoor cooking got a kick-start recently with a burst of earlier-than-usual spring-like weather.
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Viva Cibo!
Imitation is the highest form of flattery.
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From Lebanese to steak and fries
My friend Suhail Khoury (of Avanti and now Front
Salon) has been in Canada for eons, but once in a
while his taste buds hunger for the pita, hummus
and falafel he grew up with as a boy in Israel.
Khoury is actually a Christian from Nazareth, but
that's another story.
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March munching
March is a month full of mania. Balanced by school breaks, time changes, and breathless anticipation of spring, March is also officially known as Nutrition Month -- and a chance to slip back into good munching habits.
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A Spanish winemaker follows his heart
Alvaro Palacios, who ignited global interest in Spanish wine regions like Priorat and Bierzo, says great wines come from places with superior soil and climate as well as culture, tradition and history.
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New take on flank steak
In order to stay relevant as a chef, you must always continue to grow, expanding your wealth of knowledge at every opportunity.
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