 By Maria Depenweiller, P.H.Ec. It was likely that Christopher Columbus was the first European explorer who brought cacao beans to Europe, but it was not until the conquest of the Aztec empire by Cortez that cacao and chocolate gained popularity in Europe. Spaniards at that time had the monopoly on quite a number of goods imported from the New World, including chocolate. By the end of the 16th century drinking chocolate became a fashionable drink among the Spanish aristocracy.
In the beginning hot chocolate was prepared in a rather unsophisticated way – the cocoa beans were ground up and covered with hot water, with an addition of a small quantity of sugar. That gave quite a satisfying rich beverage. This is the way the Spanish were preparing their chocolate after the manner of the Aztecs. Northern Europeans found this way of preparation a bit too heavy and decided to adapt the drinking chocolate to local tastes and started adding other ingredients such as milk, sugar as well as vanilla, anise, rose water and ground nuts. Certain hot chocolate recipes even called for eggs. Special attention was given to the china, used to serve the chocolate. Two luxury items of that time – rich thick delectable chocolate and delicate rare and expensive porcelain were made for each other. No wonder artisans quickly came up with a very special way to serve a very special drink.
while travelling. This cup came with two handles and was secure on the saucer with a special porcelain holder that prevented the spilling of the precious drink. As always, what is fashionable in the aristocratic circles eventually penetrates all other social classes and quite soon drinking chocolate gained popularity among the general public. This interest in the new drink sparked fashionable chocolate salons everywhere for people to socialize over a cup of the delicious drink (think of 17th century Starbucks).  © Luciano Pedicini
Ontario Home Economics Association © 2013
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By Mary Carver, P.H.Ec
Teachers and students waited a long time for it, but finally on June 6, 2013, the Ontario Ministry of Education released new and revised Family Studies Curriculum. Revision to the area of study began in 2007. No reason was given for the extended delay, although the Ministry does say that the review process was guided by research and consultations on new approaches specific to the discipline. Once known as Home Economics, Family Studies (FS) courses today are part of the Social Sciences and Humanities Curriculum. Of the 31 new or revised Social Sciences and Humanities courses, 20 of them are in Family Studies which is most encouraging to the Ontario Home Economics Association (OHEA) The Social Sciences and Humanities Curriculum, Grades 9-12, 2013 (Revised) is available on the Ontario Ministry of Education website - click here. School boards will make local decisions about their ability to implement all or part of the revised document in the fall of 2013. Mandatory implementation of the document begins in September 2014, while Family Studies remains an optional choice for students. Teacher training sessions will be provided this summer. For teachers interested in doing their Family Studies qualifications - Parts One, Two, Three, Senior and Hon Specialist are offered through OISE (Ontario Institute for Studies in Education) for the 2013 summer session. This program is unique in that the first four days are "face-to-face" in Mississauga and the remaining 12 classes are online. This blended learning approach has been well received by past candidates as it combines the benefits of online learning with a personal connection. For more information click here. OHEA and OFA (Ontario Federation of Agriculture) continue to work together to convince the Ministry of Education that at least one food and nutrition FS course should be mandatory in Ontario schools. According to the Ministry of Education website, the government and the Ontario College of Teachers are working to update teacher education in general, beginning September 2015. ‘ In addition to expanding the program to two years, admissions will be reduced by 50 per cent starting in 2015. This will help address an oversupply of graduates, enabling Ontario's qualified teachers to find jobs in their chosen field.’ Ontario Home Economics Association © 2013  By Joyce Parslow, P.H.Ec. Canadian beef is world-class in quality and availability. Beef is raised in each and every province. Cattle feed on grass and forage for the most part with a blend of grains such as barley, wheat or corn mixed-in as they reach maturity. Breeds and feeds give Canadian beef the flavour and tenderness you expect in a great steak. Making the Grade: Canadian beef bought in-store is federally or provincially inspected for safety – no compromises. The best in beef is given an 'A' GRADE quality designation. Just as in hockey, look for Canada AAA as the top in the league, followed by double A (AA) and then single A. Shopping Simplified: Canadian steaks are sorted into three basic cooking categories. Package labels identify the cut and the recommended cooking method (e.g. Top Sirloin grilling steak, Flank marinating steak). Grilling Steaks are ever tender – simply season and sear; Marinating Steaks are best marinated before grilling, but require advanced planning. These steaks often have the boldest beefy flavour and can be value-priced; Simmering Steaks are not BBQ steaks – best simmered low and slow in a winter stew. TIPS to ensure no mis-steaks:
Marinade/Dressing 1-3/4 cups (425 mL) barbecue sauce (your favorite brand) 1/4 cup (50 mL) lemon juice 2 Tbsp (30 mL) prepared horseradish 6 sprigs fresh rosemary (leaves only) coarsely chopped 1 Flank Marinating Steak or Top Sirloin, about 1-1/2 lb (750 g) Sea salt and freshly ground pepper Cedar Plank 1 can or bottle (440 mL) beer Vegetable oil Salsa 2 cups (500 mL) grape tomatoes 8 cloves garlic, peeled 4 ears of fresh corn, husked 4 green onions, trimmed 1 EACH sweet yellow and sweet red pepper, seeded, cut into large chunks 2 Tbsp (30 mL) vegetable oil Sea salt and freshly ground pepper 1. MARINADE: In large re-sealable freezer bag, combine barbecue sauce, lemon juice, horseradish and rosemary. * Remove 1/2 cup (125 mL) and set aside for Salsa. Pierce steak all over; place in bag with marinade. Seal. Refrigerate for 2 hours or up to 24 hours. Soak plank for at least 2 hours in enough beer and warm water mixture to cover, weighing down with heavy jars to submerge. 2. Heat plank in closed barbecue over medium-high heat until plank crackles and smokes, about 3 minutes. Brush top side with oil. Remove steak from marinade. Pat dry with paper towel; discard used marinade. Season both sides with salt and pepper. Place on plank. Cook in closed barbecue, without turning until digital instant-read thermometer reads 145°F (63°C) for medium-rare, about 15 minutes. Remove steak from plank. Let rest for 10 minutes before carving across the grain into thin slices. 3. SALSA: Alternately thread grape tomatoes and garlic onto soaked wooden skewers. Brush vegetables all over with oil and season with salt and pepper. Grill over medium-high heat in closed barbecue, starting with corn, until charred all over, turning occasionally. Let cool slightly. Cut kernels from cobs. Coarsely chop remaining vegetables. Combine with reserved barbecue sauce mixture. Serve with steak. Makes 4 to 6 servings Joyce Parslow, P.H.Ec., is a Toronto-based Professional Home Economist and beef culinary expert. She is Director of Consumer Marketing for Canada Beef Inc., and a member of OHEA. Visit Canada Beef Inc. for more recipes, cooking lessons and quick answers to all of your beef questions: www.beefinfo.org
The Ontario Home Economics Association (OHEA), a self-regulated body of Professional Home Economists, promotes high professional standards among its members so that they can assist families and individuals to achieve and maintain a desirable quality of life. OHEA is a proud partner of the Canadian Partnership for Consumer Food Safety Education. For further information, contact: Ontario Home Economics Association 14 Totten Place, Woodstock, ON N4S 8G7 Website: www.ohea.on.ca Phone: 519-290-1843 Email: info@ohea.on.ca Ontario Home Economics Association © 2013 Photos courtesy of Canada Beef Inc. |
The Ontario Home Economics Association, a self-regulating body of professional Home Economists, promotes high professional standards among its members so that they may assist families and individuals to achieve and maintain a desirable quality of life.
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