Einkorn Wheat: Lessons in Three Recipes
That was enough of a cool factor for me, so I decided to make a stop at the Arva mill on a recent visit to the area to pick up some einkorn flour and, because I love a grain salad, some wheat berries too.
Culinary History
Stories about ingredients and the origins of different dishes, along with posts on culinary legacy and the passing down of kitchen knowledge.
Life in the Margins–The Bonds Created by Recipe Scribbles & Notations
I have great fondness for marginalia and hope that this tradition of scribbles and notes persists, despite much of life today being lived online.
Moms, Memories, and Food Traditions
one of the primary memories is of food and cooking, of these women as keepers of family recipes, teachers of cooking and baking skills, and unwitting creators of culinary legacies.
An Ode to Baking
Beyond providing a much needed distraction, why has baking struck a chord with so many? I’ve been thinking about it a lot lately and I’ve landed on many reasons, some pragmatic and some more rooted in feeling and emotion.
Comfort Foods, Pandemic Stress & Breaking the Rules
Our current pandemic certainly qualifies as a stressful time and, for many of us, comfort foods have become something of a safe harbour.
All Hail the Humble Jicama
A jicama is a tuber and it’s the same basic colour as a potato, but that’s where the similarities end. Where potatoes have thin skin and starchy flesh, jicamas have thick, fibrous skin and lighter, juicier flesh, closer in texture to an apple.