You are invited to the annual Food and Nutrition Forum held at the 2018 Royal Agricultural Winter Fair at Exhibition Place in Toronto.
Cathy Enright, P.H.Ec., one of OHEA's members lost power last weekend from the tornado in Ottawa. Instead of panicking at the fact that she could not use her appliances, Cathy made blueberry grunt from the CHEA cookbook on the BBQ, during the power outage. YUM! Thanks for sharing Cathy, and great idea to use the BBQ! Find the recipe below.
OHEA would like to recognize and congratulate three outstanding Professional Home Economists (P.H.Ec).
The image shown is featured in the current issue (September 2018) of Brescia University College's Alumnae Magazine, BOLD. It shows three Professional Home Economists who received outstanding recognition from Brescia University College this year:
The Ontario Home Economics Association (OHEA) is pleased to announce a leadership workshop being held in November 2018. The objective of this workshop is to increase awareness, through leadership, of the nonprofit sector to boost a resume, influence a community and network with Home Economists.
What: Career Leadership while Influencing the Community – a Workshop
When: Saturday, November 17, 2018 from 8:30 am to 3 pm
Where: Brescia University College, London, Ontario
Cost: Students $5
OHEA members and guests $20
Payment: Cheque or credit
By: Tamara Saslove, P.H.Ec.
Looking for a breakfast friendly loaf recipe? Look no further! With minimal added sugar, this loaf is just the right amount of sweet for any time of day. I love it on it's own, fresh out of the oven or topped with pumpkin butter. This recipe uses spelt flour, which has 4.5x the amount of fibre, compared to white flour and the recipe has even more fibre from the added dates, so don't be afraid to have a slice (or two!).
Submitted by Mary Carver, P.H.Ec.
Bravo to Ottawa Home Economists who held the annual Pant-a-Thon event at Algonquin College on September 4-7, 2018. 536 pairs of culinary uniform trousers were hemmed (over four days) resulting in a donation to the Algonquin College Food Cupboard of $4,275.00.
By: Andrea Gaudet of the Half-Assed Hobbyist
Originally posted on September 19, 2016 on the Half-Assed Hobbyist.
This whole gardening year I have had high hopes that I would have enough tomatoes to make this savoury tomato jam. With the devastating falling over of my giant tomato plants, I thought for sure I would be waiting till next year to achieve this dream. But. My plants had other ideas.
I managed to collect enough for two batches of a savoury tomato jam that was an office favourite at the test kitchen I worked for back in AB. Essentially its the most fancy ketchup analog you'll ever eat. I love it on toast, warmed up on sandwiches, or even by the spoonful. Haha. ;)