By Jan Main, P.H.Ec.
Strawberries are ready just in time for Canada’s birthday. (Perhaps we should have a strawberry on the flag – they are certainly one of the most popular fruits.) If you are a die-hard picker, one who is out in the field on the first day and several more times during the picking season, you will have an abundance of this luscious, seductive fruit to enjoy, first, picked in the hand, then in pies, tarts, muffins, jam, and plenty left over to freeze for winter enjoyment. With all this sunshine, the berries should be especially sweet. There is no better way to capture the sweetness of the berries than to use them as soon after they are picked as possible, either in a recipe or frozen for future enjoyment. Easy preserving If you are lucky enough to have an abundance of strawberries, freeze them for future use. They keep well for up to a year and can be used in pies, crisps, muffins or even in preserving recipes. Consider making strawberry jam in the winter for a renewed taste of summer. To freeze, simply wash in cool water, remove hulls, pat dry with a towel and arrange berries in a single layer on parchment paper-lined baking sheets. Freeze until hard (four hours or overnight) then pack in freezer bags, filling each with 4 to 6 cups (1 to 1-1/2 L) berries. Date and label each bag. Return to freezer ready for a future recipe. Orange shortbread pastry This recipe is designed for those intimidated by the very thought of making homemade pastry. It takes virtually minutes with never-fail results and no rolling. 1-1/2 cups (375 mL) all-purpose flour 2 tbsp (30 mL) granulated sugar 1 tbsp (15 mL) grated orange rind 1/2 tsp (2 mL) salt 1/2 cup (125 mL) cold butter Pre-heat oven to 400°F (200°C). Spray a 9-inch spring-form pan with baking spray or a 10-inch pie plate with baking spray. In a mixing bowl, stir together flour, sugar, rind and salt using a fork. Using a pastry blender or two knives, cut butter into pastry mixture until the size of a small crumb. Press crumbs over the bottom and ½ inch (1.5 cm) up the side of pan. Line the pie shell with parchment paper and weight with several cups of rice to bake pastry blind (that is to bake a pastry without a filling, but weighted so that it does not bubble up). Bake until a pale golden colour, about 15 minutes. Using both hands, gently remove parchment paper and empty used rice into jar for future pastries. Discard parchment paper. Cool pastry on rack. Cheesecake and berry filling This filling will be sublime with any berry, sliced plums or peaches later in the season. Mascarpone cheese is a high fat cheese with a mild, rich taste ideal for fruit, available in the cheese section of the supermarket. 1 cup (250 mL) 8 oz mascarpone cheese or cream cheese 1/3 cup (80 mL) sifted icing sugar 1 tbsp (15 mL) grated orange rind 6 cups (1-1/2 L) fresh strawberries or other seasonal berry or fruit Sprigs of mint While pastry is cooling, beat cheese, sugar and rind together until smooth. Spread evenly over bottom of cooled pastry. Cover and refrigerate. For best results, pastry should be made and served the same day. Berries taste best at room temperature. Spoon berries into pie and garnish with mint just before serving. Makes six mouth-watering servings. By Jan Main, P.H.Ec. From her regular column, The Main Menu, in the Beach Metro News
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Statistics tell us that when it comes to what’s really cooking in the kitchen, most have 10 to 15 recipes in their repertoire and rotate them ad nauseum. While this research may infer there is boredom in the kitchen, there’s more to it than meets the frypan. Finding recipes all the family will enjoy is one challenge, what with individual preferences, downright fussy eaters, vegetarian teens, and yes, let’s not forget healthy and tasty. Then there is the issue of time - or rather the lack of it. According to those same statisticians the average time spent preparing and cooking dinner is 20 minutes or less.
Organizational specialists suggest stocking the pantry and the freezer with a stealth-like hoarding mentality. The reality is, we often find ourselves staring at shelves bulging with packages of rice, pasta and beans, or frozen hunks of chicken or stewing beef, often in a Zen-like trance after a wild day at the office. What we really need are some short-order supper survival tips that offer variety with few ingredients and minimal time and effort. Well, here to the rescue are the culinary cavalry, so to speak, fighting kitchen boredom with little-time, no-whine recipes. These busy professional home economists, with culinary skills at their very capable fingertips, face the same stresses as the typical Canadian family - juggling jobs, kids, and the family’s car pool pick up schedule. Barb Holland, P.H.Ec. is a freelance Professional Home Economist and recipe developer. While many envy her home office - the kitchen is steps away and commuting non-existent, variable schedules are her personal juggling act. Holland finds it disconcerting how many people take the route of fast food, take-away and restaurant meals. All can be tough on the waistline and the wallet. Her super-quick recipe is based on that hoarded pasta and a jar of pesto. Barb’s Warm Pesto Pasta Salad When summer tomatoes are at their best, toss a quick meal together with a jar of prepared pesto. While this pasta salad can be made with the more traditional basil pesto, you could also use arugula pesto with fresh arugula for a very peppery kick. 12 oz. (375 g) rotini pasta ½ cup basil (or arugula) pesto (or more to taste) 1 bunch fresh arugula 1 large ripe tomato, chopped or 8 cherry tomatoes, quartered Bring a large pot of water to a boil and cook pasta until tender. Wash arugula, spin dry and remove stems. Drain pasta (don’t rinse) and place in large bowl. Toss with pesto. Add arugula leaves and tomato, toss again and serve. Makes 4 servings. Ellie Topp, P.H.Ec., is the co-author of nine cookbooks including “The Complete Book of Small-Batch Preserving, 2nd edition” by Ellie Topp and Margaret Howard, Firefly Books, 2007 and "Fresh and Healthy Cooking for Two - Easy Meals for Everyday Life" by Ellie Topp and Marilyn Booth, Formac Publishing, 2011. Ellie’s Barbecued Pork Tenderloin with Soy-Mustard Sauce Lean pork tenderloin grills to perfection in short order for an easy meal. If the grill is not handy, simply roast it in the oven. Serve with couscous and steamed broccoli for quick dishes to round out the meal. 1 lb. (500 g) pork tenderloin(s), 1 or 2 1/4 cup soy sauce 1/4 cup grainy Dijon mustard 1/4 cup honey 1 clove garlic, minced Trim any visible fat and membrane from meat. Combine remaining ingredients. Pour over meat, turning to coat thoroughly. Set aside. Preheat barbecue to high and lightly oil the grill. Place meat on grill and reduce heat to medium-high. Turn meat and brush with sauce frequently until outside is caramelized but inside still pink, about 10-12 minutes. Alternatively, bake in 375F oven for 40 minutes or until meat has just a hint of pink remaining. Slice and serve immediately. Makes 4 servings. Couscous with Lemon and Fresh Herbs Couscous with a hint of lemon and fresh herbs is a perfect accompaniment to pork. Garnish with currants or sunflower seeds if you desire. In small saucepan heat 2 tsp. vegetable oil over medium heat; cook 1 minced shallot until soft, about 2 minutes. Add 1-1/2 cups chicken broth and bring to a boil. Stir in 1 cup couscous and grated rind of 1 lemon. Remove from heat, cover and let stand for 5 minutes. Stir in 2 tbsp. chopped fresh herbs such as basil, oregano, thyme or rosemary or 1 tsp. dried. Diane O’Shea, P.H.Ec., is a professional home economist and Family Studies (Home Economics) educator. Days are kept busy as a secondary school teacher, department head and Family Studies lecturer at the Faculty of Education, Western University. Now retired from O'Shea's Farm Fresh Vegetables and Berries, there is time for the four children, their spouses and three grandkids. Diane is presently busy planning for the Canadian Symposium for Home Economics and Family Studies Educators in February 2017. Here she shares her favourite topping for seasonal fruit. Diane’s Strawberries ‘N’ Cream O’Shea fell in love with strawberries and Devonshire cream during a trip to England many years ago. The O’Shea farm proudly produced summer and day neutral strawberries for over 20 years. This is her Greek yogurt-based alternative. While similar to Devonshire cream in consistency, this recipe provides a delicious richness with the bonus of being low in fat. Enjoy the berries and all the seasonal Ontario fruits coming to the markets with this simple topping. And, it’s short order, too! 2 cups fresh strawberries, hulled and sliced or other seasonal fruit Topping: 2 cups low fat, Greek-style natural yogurt 3 tbsp. granulated sugar 1 tbsp. lemon juice or 1 tsp. almond extract Combine yogurt, sugar and lemon juice or almond extract. Spoon over fresh berries or fruit. Garnish as desired. Makes 4 servings. It’s a fact! Canadians waste food – especially fresh produce. With careful planning, and proper storage, families can save money and time and always have nutritious produce on hand for quick and healthful meals.
Tips to Reduce Waste, Save Money and Enjoy More Produce
This flavourful, nutrient-packed soup served with a thick slice of whole grain bread is sure to satisfy. 8 cups (2 L) ‘low-sodium’ chicken or vegetable broth 2 large baking or yellow-fleshed potatoes, peeled and diced (about 3 cups/750 mL) 2 leeks, white and light green parts only, thinly sliced 2 cups (500 mL) thinly sliced green cabbage 2 cups (500 mL) small cauliflower florets 3 carrots, sliced 2 stalks celery, sliced 1 bay leaf 1 can (19 oz/540 mL) white kidney beans, drained and rinsed 1/3 cup (75 mL) each, chopped fresh dill and fresh parsley 1/4 tsp (1 mL) freshly ground pepper Salt to taste In a large pot, combine broth, potatoes and leeks. Cover and bring to boil over high heat. Add cabbage, cauliflower, carrots, celery and bay leaf. Cover and return to boil. Reduce heat to medium-low. Simmer gently for 20 minutes or until vegetables are tender-crisp. Add beans, dill, parsley, pepper and salt to taste. Simmer, uncovered for 10 minutes or until beans are heated through. Remove bay leaf and serve. To store, let cool for 30 minutes; refrigerate, uncovered, in a shallow container until cold. Cover and refrigerate for up to 3 days. Reheat slowly. Makes 8 -10 servings. Helpful Hints: Substitute kidney beans with 2 cups (500 mL) frozen lima beans. Fresh herbs are a must in this recipe and can be increased to suit your taste. No leeks? No worries. Use 1 cup (250 mL) chopped shallots or cooking onion. Teresa Makarewicz, P.H.Ec. is an Ancaster-based Professional Home Economist and owner of Foodgroups Consulting. An expert in recipe development, testing, food styling and media presentations, Teresa has focused much of her food and nutrition career teaching consumers how to use local produce. She is a member of the Ontario Home Economics Association Tips and Tricks to Help Stretch Grocery Dollars
• Take 10 minutes to plan dinners for the week. Include lots of variety. It is one of the best ways to ensure you place healthy meals on the table. Make a shopping list and stick to it. You will not be as tempted to make impulsive or unnecessary purchases. Buy specials whenever possible. Use coupons to purchase only products that you really need. • Meat and seafood are often the most expensive items in your shopping cart, so choose recipes that extend either of them in pasta dishes, risottos, soups and stews. • Add whole wheat bread crumbs or oatmeal to ground meat, or place roasted root vegetables around a lean pot roast, to extend the number of servings. • Be aware of the cost per serving, not just the total package price. Depending on the price per kilogram, lean boneless meat might be less expensive than meat with ‘bone in’. There is less waste! One serving of meat, fish or poultry should weigh 50–100 grams, roughly 2-3 1/2 ounces – about the size of a deck of cards. • Slow cooking tenderizes less expensive cuts of meat such as beef brisket, stewing beef and pork shoulder roasts. The lengthy cooking time in a slow cooker (which uses less electricity than an oven) tenderizes meat and allows flavours to blend. • Buy meat in ‘family packs’, which are often priced less per kilogram. Separate, wrap well in freezer paper or bags, and freeze in quantities that suit your family’s needs. • Vegetarian meals are often budget-wise. Choose recipes that include kidney beans, lentils, chick peas or eggs to provide protein at a fraction of the cost of meat. • Stock a budget-smart pantry and freezer. Items such as pasta, canned tuna or salmon and a variety of frozen vegetables are handy staples. To save money, buy the large size of products that keep well, such as rice, if you have a place to store them. • Fruits and vegetables are usually more affordable ‘in season’. But not always! Check weekly specials. Ontario grown carrots, cabbage, onions, beets, parsnips and apples from storage are usually affordable year-round. Ontario greenhouses provide tomatoes, cucumbers and lettuce of excellent quality all winter. Check out road-side stands and Ontario farmers’ markets for fresh and affordable produce in season. • Buy a large can of tomato paste and measure what you aren’t using immediately into ice cube trays. When frozen, un-mold and store in a plastic bag. Each cube holds approximately 1 tablespoon (15 mL) for adding to soups, stews and other recipes. • Don’t let fresh herbs wilt in your refrigerator. Wash and chop them before packing lightly into small plastic storage containers. Store in freezer until needed to add to various dishes where herbs are cooked. • Avoid food waste. Buy the quantities that you need to feed your family and keep tabs on what’s in the fridge! Take refrigerator inventory often. Keep a list of leftovers on the fridge door to remind you to use them up in soups or stews to avoid spoilage. • Stock up on high fibre, protein and complex carbohydrate-rich canned legumes, such as chick peas, to affordably ‘boost up’ salads, pasta dishes, soups and stews. • Double up when making your favourite pasta sauce, chicken stew or chili and recycle them into a second meal, such as pizza, chicken pot pie with a biscuit crust or Sloppy Joes, to save time. • Make soup. Start with leftovers and toss in your favourite veggies, pasta, and legumes and serve it with whole grain rolls or toast for a healthy, hearty and affordable meal. • Be aware of how much you actually spend on food by keeping track of all purchases for a week or two. Remember not to confuse the cost of magazines, sundries and other miscellaneous items as part of the ‘food’ total. • Always cover foods while they are cooking in the microwave. This reduces both cooking time and nutrient loss, which makes the final product a better value. By: Joyce Parslow, P.H.Ec., Director Consumer Relations, Canada Beef
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:
Cedar Planked Steak with Charred Garden Salsa (from the Canada Beef Test Kitchen) Cooking steak on a cedar plank imparts fantastic wood-smoke flavour reminiscent of deli-smoked meat. Here, the marinade doubles as the base for the fresh salsa – just be sure to *remove what you need for the Salsa, before using the remainder to marinate the meat. 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 High school students, local politicians and industry partners took part in a unique food literacy classroom demonstration May 25, 2016 to learn about the new SixbySixteen.me resource and find out about a new Photo My Food social media contest.
SixbySixteen.me – a site developed by the Ontario Federation of Agriculture (OFA) – took over the nutrition class of Grade 10 students at Thorold Secondary School in Thorold, Ontario. Students watched a cooking demonstration and presentation by Chef Derek Roberts of Fraberts Fine Foods in Fergus, and learned about the resources available on SixbySixteen.me that help young people learn how to cook, find local food and make healthy choices for lifelong health. Michele McAddo, P.H.Ec spoke to the group about the importance of this new initiative in improving food literacy. Cindy Hartman, P.H.Ec. and Carolyn Frail, P.H.Ec. were also at the event representing OHEA. For more information about this initiative, visit www.sixbysixteen.me by Marnie Webb, P.H.Ec. Listeriosis is an infection caused by eating food contaminated with the bacterium Listeria monocytogenes. Although rare, pregnant women are twenty times more likely than other healthy adults to get listeriosis. Healthy food choices and safe food practices protect mother and baby, contributing to a healthy pregnancy. Hormonal changes during pregnancy affect the immune system, causing pregnant women to become more susceptible to foodborne illness. While serious, foodborne risks for pregnant women can be addressed by handling food properly and by avoiding certain foods. Foods to avoid include:
Listeriosis infections during pregnancy can lead to miscarriage or stillbirth, premature delivery, or infection of the newborn. Pregnant women may only experience a mild illness. Symptoms of listeriosis usually appear within 2 to 30 days but have been known to occur up to 90 days after eating contaminated food. Listeria is prevalent in the environment. It is found in soil, water, vegetation, human and animal feces. In some processed foods like deli meats, contamination may occur after cooking but before packaging. Listeria may be present in all foods. Listeria can survive and grow slowly at refrigeration temperatures. Listeria will grow faster at refrigerator temperatures above 4°C (40°F). You cannot tell by the look, smell or taste if listeria is present in food. Listeria is killed by cooking food. To reduce the risk of developing listeriosis:
Pregnant women with questions or concerns about listeriosis are advised to consult with their health care provider. by Mary Carver, P.H.Ec. Families today need home economics skills as much as they did a century ago when Adelaide Hoodless declared 'a nation is only as strong as its homes and families.' Home economics is an interdisciplinary field of study — the sum of its parts: nutrition, food preparation, consumer education, financial management, clothing and textiles, interior design, child development, relationships and sustainability. Re-branded as family studies in high schools and as human ecology at universities, course values remain true to home economics roots and central to the well-being of families. A home economics movement A growing number of people seek a healthier lifestyle, farmers’ markets, slow-food, improved fitness and better mental health. They read food labels, avoid fad diets, shop local and buy fair trade. They’re socially responsible consumers and are concerned about global food and water security. They respect time-of-day energy use and minimize waste. This is home economics. However, families are less-healthy and carry more household debt than ever before. Dining out frequently and buying packaged food is costly to our health and budgets. We are major consumers that appear to manage time and purse strings with difficulty. In December 2013, Statistics Canada reported that Canadians owed $1.64 for every dollar earned. Common family challenges
Looking forward A zealous demand for organic food, community gardens, and home canning are indicators that not all families crave fast-food. That said, at least one generation has already grown-up without learning how to cook. Follow these tips to achieve and maintain a desirable quality of day-to-day life
Some families romanticize a healthier, back-to-basics lifestyle; others struggle to achieve it, due to a lack of skill or opportunity.
Mandatory food literacy (nutrition and food preparation skills) may help to reduce risks of obesity, type II diabetes, heart disease and unnecessary stress on family finances (read our latest media release here - Food Literacy ~ A Lifelong Commitment) In 2013, the Ontario Ministry of Education released several ‘new’ family studies courses. Students should check high school option sheets for food and finance choices. By Mary Carver, P.H.Ec. In an ideal world, food education would begin in the home, be expanded throughout each grade in school and become a lifelong interest for all. Teaching young people to make nutritious food choices and giving them hands-on kitchen skills to create meals from scratch prepares them to lead healthy, independent lives – ultimately within a budget as they become ‘the breadwinners’ of tomorrow. But who is providing food education? Some parents tell us they “don’t have the time or patience – don’t want the mess – can’t cook (themselves) – or are too confused by conflicting nutrition messages,” to teach their own children to cook from scratch. Perhaps grandparents can help? A November 2015 survey by Montreal-based Léger Marketing identified that meal preparation tends to be a last-minute task, with 65% of Canadian households deciding between 4-5 pm what’s for dinner tonight. Clearly, weekly menu planning is not routine for every family. A lack of time is the culprit on many fronts. Two income families or single parents run in multiple directions. Most have evening chores, laundry catch-up, elderly parents to assist, homework to supervise. Meetings. Time to teach their kids to cook may not even be on their radar. Parents tell us that just to sit down as a family at meal time can be a luxury. Due to extended work hours and long commute times, family meals have changed. Frequent snacking has replaced (or expanded) the traditional 3 meals per day around the kitchen table. And more people eat alone at their desks. Yet, parents do have an important role to play in supporting their child’s learning.“Although the causes of obesity are complex, families have significant influence on children’s dietary habits and weight and should be involved in planning healthy living campaigns and efforts to curb food marketing that targets children,” says Dr. Barbara H Fiese, PhD., Professor, Human Development & Family Studies, University of Illinois. So what happens if kids don’t learn to cook? They can grow up to be parents and role models who can’t cook. And the cycle repeats. They eat out of the home, often. They choose a diet of fast or highly-processed food and prepared entrées - often with low intakes of fruit, vegetables, and whole grains. And do kids have the skills to choose the healthier options when they eat out or do they simply surrender to the marketing geared to them? “Poor nutrition has adverse impacts on health, and increases the economic and social burden of chronic disease in Ontario,” reports the Ontario Public Health Association. Higher levels of sugar, sodium and fat in most prepared and processed food along with super-sized portions may be responsible for more health problems than we can count. We hear repeatedly that obesity, Type II diabetes, and hypertension are on the rise in all age groups. Meanwhile, “fatty liver is a new epidemic,” says Dr. Linda Scully, a liver specialist at the Ottawa Hospital. “1 in 4 Canadians may be affected by liver disease due primarily to the rapidly rising prevalence of fatty liver disease linked to obesity, lack of physical activity and poor eating habits,” reports the Canadian Liver Foundation. Food literacy is a matter of having sufficient nutrition knowledge to make smart, affordable choices, enough time and cooking skills to prepare tasty, locally-sourced food from scratch, a commitment to reduce food waste and a respect for one’s health and safety. It requires knowledge and skills and takes planning and practice. In April 2016, a $60 million “renewed math strategy” was announced by the Ontario Ministry of Education. Teachers scramble to improve provincial math scores. The Ontario Home Economics Association (OHEA) and other like-minded groups, think food literacy is equally important. Yes, math is a critical requirement for most jobs; but food is a necessity of life. Age-appropriate cooking skills are woven throughout the curriculum in schools in Japan. Could Ontario students not benefit from the same health opportunity? A number of students already earn credits for food and nutrition courses offered through Family Studies curriculum in Ontario high schools, but, these excellent courses are not compulsory. Therefore, many kids miss out. Home Economists are concerned. Let’s inspire our youth to get in the kitchen and cook real food. OHEA has a growing online petition, with over 3100 signatures, to encourage the Government of Ontario, to make at least one food and nutrition course mandatory for all Ontario students. Sign the petition at: www.food-literacy.ca The Ontario Federation of Agriculture (OFA) is challenging families with a unique Six by Sixteen initiative. The goal is for youth to learn to cook six meals by 16 years of age. OHEA supports the project and its potential outcomes. OFA, in collaboration with its many partners, is posting simple learn how to cook videos using local, seasonal food on their website. Learn to make an omelette, turkey meatballs, to chop an onion or measure ingredients accurately, for example. May 20, 2016 is Food Revolution Day – “a day of global action that celebrates wholesome, fresh, food – a day of sharing the power of cooking,” says Chef Jamie Oliver, famous for his food education efforts. “Let’s celebrate and learn together.” Ontario Professional Home Economists encourage parents, and youth to tap into the above resources, to commit to family meal time and to enjoy the abundance and variety of food readily available within our agriculturally-rich province. We owe it to our kids and grandkids to make a ‘real’ food literacy commitment for life! -30- Mary V. Carver, P.H.Ec. is an Ottawa-based Professional Home Economist and Food Literacy Coordinator for the Ontario Home Economics Association.
Ontario Home Economics Association (OHEA), a self-regulated 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. For further information, please contact: Ontario Home Economics Association, 1225 Meadowview Rd., RR #2 Omemee, ON K0L 2W0 Phone: 705-799-2081 / Email: info@ohea.on.ca / Website: www.ohea.on.ca and www.food-literacy.ca Our friends at Canada Beef recently shared their 'Learn to Cook' Videos with us. Click here to watch all 14 videos or simply click on each of the videos below.
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