From the boreal forest to the tundra; from the Prairie grasslands to Ontario’s Carolinian woodlands, Canada is stunningly rich with flora and fauna. Bio-diversity is our most valuable heritage. With 71,000 species which have been scientifically described and another estimated 69,000 * species yet to be named and classified, it becomes crystalline that the protection of our ecological heritage is absolutely paramount.
Weczeria Chef/Owner Daniel Walker has traveled the world then come home – in every sense. Daniel’s Polish roots are in Selkirk, Manitoba and his restaurant reflects his inbred desire to make people happy with good food and a pride of
(Lens culinaris) During his time at the Crop Development Centre (CDC) in the University of Saskatchewan, Dr. Al Slinkard, the father of Canada’s pulse industry, advised and coached a number of graduate students. One of them, the man who eventually
Located in one of the great, low slung red brick buildings so often found across the Prairies, The Artful Dodger Café & Music Emporium is a testament to the ingenuity of co-owner Carol Cairns. As a full fledged art gallery
(Lens culinaris) Dr. Al Slinkard of the University of Saskatchewan is an agricultural researcher specializing in turning dreams into reality. Because of him, Canada is now the world’s leading exporter of lentils andpeas and one of the top producers
Head food guru/judge James Chatto reported from Saskatoon: Winter has already set in Canada’s heartland and the beautiful park around the broad and dignified South Saskatchewan river was shrouded with fresh snow. This did not deter our sold-out crowd of
The second instalment of the Gold Medal Plates culinary competition welcomed Regina to the national roster. James Chatto travels to every city to be joined by regional food personages like C. J. Katz (pictured here). His report follows!
The folks at Bushwakker Brewpub in Regina demonstrate their commitment to all things local through their beer and food, but they’ve also made themselves a popular venue for local music. As well as their menu, the pub has 9 regular beers (brewed
Souleio Foods, a market-bistro in the heart of downtown Saskatoon, is a ground breaking farm-to-fork concept in Saskatoon, Saskatchewan. Owned by Kevin and Melanie Boldt, farmers who also own Pine View Farms All Natural Meats, Souleio Foods seeks locally grown
Perhaps one phrase best describes Executive Chef Milton Rebello…boundless enthusiasm. He is embracing the ingredients of Regina and environs like a kid, albeit a widely-traveled one, in a candy shop. Fortunately Hotel Saskatchewan is almost directly across from the terrific
Dean and Sylvia Kreutzer have always been fruit lovers. Dean’s earliest memories was of picking saskatoons. Sylvia remembers wading through the river to get to the wild blueberry patch up north. The turning point was when they toured a local nursery
It took a team of friends with a passion for local ingredients and tons of catering/restaurant experience to open this innovative new restaurant in Saskatoon. Chef Mike McKeown, who has been around the provincial catering industry for years including a
Calories is one of the top restaurants in the Prairie provinces set in Saskatoon, surrounded by great gardens and with access to magnificent produce. As the city’s most successful restaurant, it is a destination. They understands terroir, specifically Saskatchewan terroir. The restaurant’s
(Lonicera caerulea) Haskap berries is one of the most exciting new crops for North America that have come along in decades. Also known as Blue Honeysuckle, or Honeyberries, these flavorful berries are grown on short, bushy, remarkably hardy plants. Wild Haskap types are native
Maple Creek is enroute to the magnificent Cypress Hills. It’s a proud Prairie town and absolutely worth a detour off the Trans-Canada. But then again, so are the Cypress Hills. One of the highlights of the community is dining at
• 1/2 cup (125 mL) canned navy beans, rinsed and drained or 1/2 cup (125 mL) canned lentils, rinsed and drained • 1 egg • 2 tbsp (30 mL) canola oil • 3/4 cup (175 mL) brown sugar, packed •
This great salad can be eaten right away or covered and left in fridge to marinate for 2 hours before serving. It can also be made a day in advance. • 19 fl.oz can (1- 540 mL can) lentils, rinsed
To Make Lentil Puree: Rinse and drain a 19-ounce can of lentils. Place in food processor, add ¼ cup hot water, and puree until the mixture is very smooth, adding more water in small amounts to reach desired consistency, similar
• 19 fl.oz (540 mL) can black beans, rinsed and drained • 1 cup (250 mL) brown rice, cooked • 1 onion, small, chopped • 2 green onions, chopped • ½ tsp (2 mL) Tabasco sauce (optional) • 1 egg
One of the easiest salads we know. Perfect as a vegetarian main dish! • 19 fl. oz can (540 mL can) black beans, rinsed and drained • 2 cups (500 mL) frozen corn kernels, thawed • ¼ cup (60 mL)
• 1 Tbsp (15 mL) canola oil • 2 green onions, chopped • 2 zucchini, medium, sliced • 1 cup (250 mL) dried yellow split peas, cooked according to package • 2 tomatoes, medium, sliced • 1 cup (250 mL)
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