Browsing Category : Food Skills

ENGAGING STUDENTS’ MINDS


Meeting the challenges in our school food programs It’s safe to say that Morgan Palmer, a Red Seal Chef, Registered Dietitian, and newly appointed school food environment project lead, is excited about the future of food in all schools across the Island. Just as excited as her are the students she’s working with. East Wiltshire Intermediate, Tignish Elementary, and Morell…

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THE SALTY CHEF with Chef Stephen Hunter


Braising There’s no better remedy to winter’s chills than a big, hot kitchen stove. While these wood-fired behemoths once doubled as a home’s main heat source, our modern appliances are often overlooked as a source of warmth during this darkest and coldest month of the year. When I am thinking of warm, comforting, cold weather cooking I am drawn to…

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The Salty Chef – Brining


Brining is one of those cooking techniques that some shy away from because it sounds complicated, and difficult. But it can be one of the simplest ways to prepare food for consumption. You can brine fruit, vegetables, fish, meat, even cheese. At its most involved there are related techniques like curing and fermenting, which can be challenging. But brining meat…

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Grandma Phoebe’s Mustard Pickles


With any good preserve, the devil is in the details. And as usual, a recipe that’s been followed for this many years comes written with fewer directions than actually needed to accomplish the task ahead. In family kitchens, there was an expectation that you had done this project many times under the supervision of someone who already knew the ropes,…

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A Win-Win


Fermentation parties offer value for all involved On the Monday in early October when I visit Heart Beet Organics in Darlington, it’s a drab, overcast day complete with a biting cold wind. The weather, however, has done nothing to dampen the spirits of Heart Beet’s friendly farming duo, Amy Smith and Verena Varga, or the six women and one man…

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Cultivating a Forest of Food


Borden family growing East Asian mushrooms in PEI Julie and Dale Hamilton of Borden are eagerly awaiting their first crop of shiitake mushrooms. They are one step closer to their dream of creating a permaculture forest on their Augustine Cove woodlot by cultivating this Asian mushroom. Shiitake mushrooms, or Lentinula edodes, are brown, meaty mushrooms grown in eastern Asia, particularly…

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Under Pressure


Modern pressure-canning extends shelf life of meats Raising a multitude of animals for food at Hope River Farm can mean an abundance of frozen meats for owner Nancy Sanderson. Despite a thriving CSA program, sometimes the freezers need to be cleared of excess meat. “I’ve got ten deep freezers that are mostly customer meat, however, anything that doesn’t sell over…

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Planting the Seeds for Food Literacy


Start with a Seedling program returns to Prince Street School The kindergarten students at Prince Street School in Charlottetown are in for a special treat this school year. The Start with a Seedling program is back after a one-year hiatus. This hands-on, intergenerational, food and garden program is aimed at enhancing food literacy and connecting kids with the food they…

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Wartime Meals


What were meals like in times of war? On the home front during the First and Second World Wars, Canadians were asked to make do with less, to allow more resources to be sent to troops overseas. Food was one of the things that people were asked to conserve. One of the ways this was done was through rationing—limiting the…

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