Fall 2017 Pant-A-Thon - Putting The Skills & Talents of Ottawa Home Ec Association Members to Great Use!
September is the time of year when the skills and talents of many Ottawa Home Economics Association members’ are put to great use volunteering for the students at Algonquin College. Tuesday, September 5 (Orientation Day) marked the start of the Fall 2017 intake of new Algonquin College Culinary and Baking Students, and the 5th Pant-a-Thon held at the school.
OHEA & Ottawa HEA members who contributed to make this event a success include: Linda Robbins, Lynn Stewart, Mary Johnston, Ellen Boynton, Ellie Topp, Linda Reasbeck, Anne-Marie Ellis, Cathy Enright, Betty Young, Audrey Schryer, and Gisele Aucoin (former member).
From: Health Canada
Original post here: www.canada.ca/en/health-canada/programs/call-for-info-sodium-reduction-foodservices-sector.html
Current status: Open
You're invited to provide feedback on sodium reduction in the foodservices sector.
All the reasons why you should become a student member of OHEA, from OHEA’s Digital Marketing Coordinator, Tamara Saslove!
I am a graduate of the nutrition program at Ryerson, a Professional Home Economist, and Chef. During my time at Ryerson I was not exposed to the profession of Home Economics at all. Like a lot of first and second year students reading this, I was not aware that the profession was thriving and that you could register as a Professional Home Economist in Ontario. Not until the fourth and final year of my undergraduate degree did I learn about Home Ec and what it’s all about. I want to save you all the time I lost my first three years, and share with you my story and why I think YOU should become a student member, and how it can benefit you!
By: Helen Lammers-Helps, Freelance Writer of www.hlhwriter.com
Article originally posted on www.country-guide.ca
20 years of research proves that sitting down to eat together is good for body, brain and mental health.
By: Erin MacGregor, RD., P.H.Ec., of howtoeat.ca/
Jam in 15 minutes. It’s possible!
This is not even fake news, people.
All thanks to the magical magic of chia seeds. Of the same fame as the 1970s Chia Pets. I swear.
These little seeds have rocketed to the top of nearly every ‘superfoods’ list at some point in the last 5 years. We don’t believe in such things over here at How to Eat, but these little guys are pretty rad nonetheless. We’ve been experimenting with them as a binding agent and vegan substitute for eggs as well as a thickening agent for things like smoothies and smoothie bowls.
Sure, they’ve got lots of nutritious stuff in them too. Just like most other foods.
By: Mairead Rodgers, P.H.Ec.
This recipe uses sweet potato, feta, thyme and parsley because that’s what I had in the pantry/fridge/herb pots on the deck. The beauty of a frittata though, is that you could throw in whatever weird and wonderful combination of ingredients you have on hand and it will be great.
By: Heather Grebler, P.H.Ec. of themessylittlekitchen.com/
When I was looking through existing recipes online, what I found surprising, and also disappointing, is that not only are most dump cakes using cake mixes (which just do not taste the same to me!), but they also insisted on using canned peaches in syrup. Hold on! Canned peaches can never, not ever, capture the flavour I would expect from a peach. In fact, I am so adamant about this that peaches are one the few pieces of fruit that I will only purchase when they are in-season in Ontario from our amazing Niagara region. Absolutely nothing beats the taste. I hope you enjoy this fresh peach cake with your seasonal produce as much a my family did!