By: Brittaney Berendsen, RD., P.H.Ec.
Andrea Villneff of Lime and Lemon Media and Carol Harrison, RD of Yummy Lunch Club created another beautiful and delicious recipe booklet full of recipes for getting started in the kitchen! Recipes developed and shot by Andrea Villneff and reviewed/tested by Carol Harrison.
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.
OHEA is thrilled to congratulate OHEA member Erin MacGregor and her business partner, Dara Gurau, as they have been placed on the shortlist for Taste Canada Awards. In its 21st year, Taste Canada Awards has announced a shortlist of cookbooks and food blogs competing for a culinary writing award. 91 cookbooks and 50 food blogs are entered in the competition!
As Professional Home Economists and students we know the benefits of cooking at home. As Mary Carver, P.H.Ec., explained in a news release titled “A Call for Improved Food Literacy,” there is growing concern about a general lack of time, knowledge and skills to prepare healthful, affordable meals at home. Many families claim they do not have the time to prepare meals from scratch, while others complain that food is too expensive.
Priceonomics analyzed data from a customer, wellio, to compare the cost of cooking at home from scratch versus delivery from a restaurant or meal kit service.
Recipes excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
Here are four fantastic salad dressings for your all-Canadian salad. Want a smoother creamier salad dressing? Give it a whirl in an immersion blender. Want to double or triple the recipe? Go ahead. Just remember-for food safety, Health Canada recommends that all homemade salad dressings be stored in the coldest part of the fridge for no longer than 4 to 7 days.
By: Sue Soderman, P.H.Ec.
Strawberries are the most popular of all the berries. This sweet juicy treat is easy to pop in your mouth. Their season is short and is dependent on how the Spring has progressed. They are best eaten just after being washed but they can be made into desserts, jams, jellies , muffins, sauces or sliced on top of cereal or a salad. Because of their bright red colour and intense sweet flavour, they are a natural for eye and taste appeal when added to foods.
The Ontario Home Economics Association (OHEA) is proud to show support for the Fresh From the Farm Healthy Fundraising for Ontario Schools. This fundraising initiative provides schools the opportunity to raise funds by selling Ontario fruit and vegetables to the community, while promoting healthy eating and supporting Ontario farmers. Launched in 2013, Fresh From the Farm is entering in its sixth year and 1165 schools have raised over $1.1 million for school initiatives selling 2.7 million pounds of Ontario produce.
By: Jennifer Dyck, P.H.Ec., of Canola Eat Well
Originally posted HERE.
Some of the best conversations happen around the table. There’s something truly special about sharing food together and slowing down to enjoy one another’s company. Brunch is the perfect excuse to get together over food and weekends are simply made for slowing down. Therefore, brunching and weekends are the perfect combo!
Brunch menus seem to vary greatly, so this month, we’ve been asking our #CanolaConnect community: