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By: Mary Carver, P.H.Ec.  Mary Carver bringing greetings from OHEA at The Royal Food and Nutrition Forum 2018. Source: Eileen Stanbury, P.H.Ec. ‘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.
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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.  Recipes excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. Pancake Primer Here are some PHEc tips to ensure that every pancake and waffle is perfect.
 At OHEA's 39th annual conference this past March, all conference attendees went home with a copy of OHEA's cookbook Homegrown! We would love to see what you have cooked from the book so far and share your photos on the blog, along with anything else that you would like to share about the cookbook or the recipes. Please send photos and/or comments to Tamara at [email protected] anytime from now until the end of May, to be featured on the blog and on our social media channels. Thank you to the conference planning committee and all of the wonderful volunteers who helped to organize OHEA's 39th annual conference and thank you to all of our sponsors! We also would like to thank everyone who came out to the conference and showed their #PHEcPride. We truly appreciate it, and could not have had such a great event without your support!
A copy of OHEA's cookbook 'Homegrown' sold for $200 on March 15th at a live charity auction held at the 91st annual Ottawa Valley Farm Show. The sale raised $15,000 for CHEO's Neonatal Unit in one short hour. Mary Carver, P.H.Ec. of the OHEA Board presents the buyer Mark Groen of Monsanto Canada with his copy of the book which celebrates foods that we grow, raise or produce in Canada. Bravo to the Ottawa Valley Farm Show, all auction donors and buyers. Bravo to homegrown Canadian food and the farmers that produce it.  By: Rosemarie Superville, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. "When I was growing up in Trinidad, my Mom served a lentil stew as a side dish that was a family favourite. I had no idea then how versatile and nutritious lentils were or that they grew in Canada. Now I have my own signature lentil dish that I prepare quite regularly in the early fall; it's especially great at barbeques."-Rosemarie  Photo by Shauna Lindzon, RD of shaunalindzon.com
By: Amy Whitson, P.H.Ec. This delicious recipe is from Homegrown the cookbook. Get your copy today on Amazon or from Chapters/ Indigo. Filled with 160 PHEc tested recipes, Homegrown is the perfect holiday gift for everyone! "Your family will love this tangy slaw and (if you don't tell them) they won't even know that they are eating Brussels sprouts; they'll think it's cabbage."-Amy  From OHEA's own, Homegrown! Recipe by: Bridget Wilson, PHEc "The herbed stuffing adds wonderful flavour to this attractive pork roast. Serve with roasted vegetables and potatoes for a hearty meal."-Bridget  By: Joyce Parslow, P.H.Ec. (with permission from Canada Beef) Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. “Medium ground beef makes a juicy burger for the barbecue. Grilling will reduce the total fat in a burger patty by about a third, leaving you with a tender juicy burger full of flavour. You can’t tell if a burger is done by cooking to colour, so use a digital instant-read thermometer inserted sideways into each patty to confirm. Using a food thermometer is how chefs do it—it’s not a geek tool! Cook burgers to 160°F (71°C)—just remember, ‘Your burger’s done at 71.’” —Joyce  |
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