Food

Eating Wild this Winter

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Something special for the palate and easy on the planet By LAURA REEVES So you spent the summer gathering and preserving wild edibles. You enjoyed learning about the wonderful world of plants and the amazing…

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Real Ginger Ale

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This homemade brew packs a probiotic punch By ADRIENNE PERCY Everyone has their seasonal obsessions. This summer, mine has turned to thirst-quenching drinks with nourishing properties. Ginger ale definitely makes the cut. I am talking…

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Recipes on the Wild Side

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By LAURA REEVES See full article HERE Bannock The traditional flatbread bannock is quick and easy to make for any meal. Serve acorn bannock for breakfast or wild mushroom bannock with your soup or burgers….

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Canning & Culturing

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Two great ways to preserve the summer’s yumminess By ADRIENNE PERCY Have you ever wondered what the difference is between canning food and culturing, or fermenting it? There are many differences that you might want to…

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Kefir Without the Cows

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Water kefir is like sugar-free soda pop on probiotic steroids. Here’s how to make this healthy, effervescent beverage yourself. By ADRIENNE PERCY Many people have heard of dairy-based kefir – a fermented milk drink with…

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Tending The Wild Garden

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There are special places out there where you can learn to give and take on Nature’s terms. By LAURA REEVES Have you ever walked through a place that felt so good you couldn’t help but…

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The Year of the Bean

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Beans are our legacy. They could also be our culinary key to surviving the 21st century. By SYD BAUMEL The UN has named 2016 the “International Year of Pulses.” No, they’re not talking about that…

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Laura’s Guidance

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From roadkill to radical locavorism, we pick the brain of AQ wild edibles columnist Laura Reeves With  SYD BAUMEL and LAURA REEVES Weighing in at over 200 pages and chockfull of colour pictures, stories and…

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