When I think of chanterelle mushrooms, I’m often reminded of the golden-coloured, thick-stalked, chanterelle, a choice sought after by market buyers and culinary enthusiasts across North America. Known for its apricot fragrance and mild to peppery taste, cantharellus cibarius is one of the most
If you’ve ever had to bind, tie or weave materials together, chances are you’ve utilized the product of an ancient survival skill: making cordage.
Before planting the garden, or even working the soil, there are certain foods growing abundantly in wild spaces. As the snow melts, the rivers swell and overnight temperatures remain consistently above freezing, crowns of emerald-green ferns begin to peek through the forest floor. Fiddleheads are
Almost 60 years ago, my grandparents immigrated to Canada and settled in Thunder Bay. Over the years, they were followed by their parents, relatives and other Italians who joined the influx of newcomers to the city, collectively populating the historic Bay & Algoma neighbourhood.
It seems like every time I open a health magazine or visit a wellness-related website, I find the latest featured superfood: something particularly nutrient-dense, with more antioxidants, vitamins, minerals, enzymes or protein than most of the foods we are accustomed to eating.