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A warm welcome to four new PHEcs this summer! Congratulations on joining the OHEA community. We look forward to seeing where the diverse profession of Home Economics will take you!  Maddie Stolee, P.H.Ec. Hello! My name is Maddie Stolee. I graduatued in 2016 from Brescia University College with a degree in Human Ecology. Next, with a vision to build a career around “all things food”, I completed my Chef Training certificate at The Food and Wine Institute at Niagara College. During my schooling, I worked summers and part time through the year at McCormick Canada (makers of Club House Spices and Seasonings). I first worked as a Product Development Technician, batching and testing new products, then later as an Assistant Culinary Technologist, assisting in the development and testing of recipes for new and existing products and to support McCormick’s website content, which is my current role. Over the years, I have certainly developed a real passion for food and a love for exploring new flavours and new ingredients. I’m looking forward to being a part of OHEA, as well as a lifetime immersed in the delicious world of food.
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How to Make Your Own Cold Brew Coffee! By: Tamara Saslove, P.H.Ec. Do you love the taste of cold brew coffee, but just can’t afford the $4.00+ it costs these days?! I feel you, and I have a solution for you! Make your own cold brew coffee at home. It will not only save you money, but it will also save you the time it takes to get to your local coffee shop and wait in line. There are only a few steps to this and you will not be sorry you tried it, I promise! All you need is a french press or a large mason jar & a fine mesh strainer, some coarse coffee grinds, and about 12 hours of time! That’s why this is so great, just mix your coarsely ground coffee with cold water when you get home from work, place in the fridge overnight to brew, and you will wake up to your very own cold brew waiting for you.  By: Joyce Parslow, P.H.Ec. (with permission from Canada Beef) Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. “Medium ground beef makes a juicy burger for the barbecue. Grilling will reduce the total fat in a burger patty by about a third, leaving you with a tender juicy burger full of flavour. You can’t tell if a burger is done by cooking to colour, so use a digital instant-read thermometer inserted sideways into each patty to confirm. Using a food thermometer is how chefs do it—it’s not a geek tool! Cook burgers to 160°F (71°C)—just remember, ‘Your burger’s done at 71.’” —Joyce  |
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