This is the second of two articles on Canadian ingredients. This piece explores some of the contemporary foods that have flourished more recently and have been adopted kitchens from coast to coast. It’s adapted, along with a few of the referenced recipes, from Anita Stewart’s CANADA: The Food, The Recipes, The Stories.
Janice Beaton’s connection to Food Day Canada goes back many years. We celebrated together on Cape Breton Island, her familial home, in 2007. On a hilltop in Mabou Mines, high above the ocean, we grilled good steaks and
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