Ontario grapes are in season now and once again, as every year, I make my grandma’s jelly with local grapes. It’s a simple recipe.
Of food photos, bok choy kimchi, the Japanese filmmaker Ozu, Count Basie and, oh yeah, a couple of recipes.
A first-hand account by a 12-year-old of his initial foray into turkey hunting with a bow and arrow. Then he helps clean the bird, cooks it and enjoys the meal. Not squeamish, he’s a thoughtful pragmatist who doesn’t shy away from the truth about carnivore food sources.
What will we do for a delicious tomato and once we find it how far will we go to make sure we get one every year? Gardeners and eaters alike will appreciate this journey.
What do you do when five of your eight dinner guests have a total of six different food restrictions, some with multiple limitations? Here’s how to handle it with finesse.
Mending was once a part of everyday life. At the Mending Lounge local artists will explore mending through experimentation, innovation and signature styles in this pop-up public event that takes a participatory approach as it aims to bring attention to a fading practice.
Robert Lackie delves into a legacy of memories and recipes and makes use of the dregs of a prolific apricot harvest to produce this aromatic treat.