By: Deb Campbell, P.H.Ec.

​​Adapted from a previous OHEA media release for the Ask a Professional Home Economists (P.H.Ec.) series.

​Is this really possible or is it just another oxymoron? Healthy eating during the upcoming holiday season is absolutely possible and, like anything else, in order to succeed you need to do some planning. 

​You may think you can only control your intake when you are the host, but it is very easy to make wise choices anytime. You know there are going to be some difficult occasions when food and drink are plentiful because we all want to try new recipes and flavour combinations on our guests. ​

As a guest, you can enjoy the party and go home without having all those leftovers around to tempt you. When you are the host, plan your menu with a variety of guests’ needs in mind. ​

By: Mary Carver, P.H.Ec.

​Adapted from a previous OHEA media release for the Ask a Professional Home Economists (P.H.Ec.) series.

A familiar tune reminds us that “chestnuts are roasting on an open fire”, yet most don't experience such an event as we scramble to write cards, wrap gifts, host parties, prepare food, and create our own memories. Despite all the preparations we make for the “perfect” holiday season, many times the best part really does begin in the kitchen.

​Foods served at this festive time can become family favourites, creating wonderful traditions and warm memories to pass along to other generations. If you don’t have seasonal food traditions at your house, it’s never too late to start some. And a gift from the kitchen comes from the heart and is always in good taste!

Professional Home Economists (P.H.Ec.) were asked to share some of their favourite family recipes. Here are a few that we think you will enjoy, year after year. Much of the fun is sharing “family time” in the kitchen, so grab a partner and cook up some culinary memories this holiday season. 

The Ontario Home Economics Association (OHEA) is here to help during the  holiday season with entertaining tips, recipes and healthy holiday eating advice. These media releases were submitted in previous years and have valuable advice as you prepare for the holiday season! 

​Food Literacy matters because “everyday food practices matter”. These were the words of Dr. Gwen Chapman, an opening speaker at the 2018 Nutrition Resource Centre Forum: Unpacking Food Literacy. The forum was held on November 15 at the Chestnut Convention Centre in Toronto. 

​‘For 10 Days Agriculture Comes to the City.’  What an appropriate annual tag-line used by The Royal Agricultural Winter Fair (RAWF).

Since 1922, Agriculture has brought international attention to Toronto in November, as farmers, producers, commodity groups, and homesteaders arrive, to exhibit their very best agricultural products and livestock.

Competition is steep, but food education is a primary focus at RAWF. Many features meld seamlessly into Ontario Ministry of Education curriculum.

This year, Royal planners invited Professional Home Economists, Registered Dietitians, Food Educators, Researchers, Farmers, Authors and Consumers to discuss food perspectives on Nov. 7th.  The invigorating event was promoted as The Royal Food & Nutrition Forum and held on-site. ​

​Another great speaker has just been added to the agenda for the Food and Nutrition Forum at The Royal! Just one of many reasons why you should register for this event. 
 
Pat Crocker has released a timely cookbook - Healing Cannabis Edibles: Exploring the Synergy of Power Herbs. She will present and answer questions about cooking and healing with cannabis. Her cookbook will be available for sale. This pertinent presentation is one more good reason to sign up for the Food and Nutrition Forum on Nov. 7th.

​Read below for seven more reasons for why you should attend the Forum at The Royal. 

By: Getty Stewart, P.H.Ec. 
​
Article originally posted HERE on gettystewart.com. 

While the holidays may be a thought of the past, the importance of food safety is never over. Getty Stewart, a Professional Home Economist (P.H.Ec.) has fantastic advice about storing holiday leftovers. Read below! 

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. ;)

Are you spreading dangerous bacteria around the kitchen and don’t know it? A study conducted in May 2018 by the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) evaluated consumer food handling behaviours in a test kitchen. The study was conducted in six test kitchen facilities and cameras recorded participants’ actions and meal preparation from beginning to end. Before preparing the meal, a randomized treatment group watched a three minute USDA food safety video emphasizing the important of following proper food safety techniques and using a food thermometer. ​