I’m happy with who I am at this point in my life -
photo by my friend Pauli-Ann Carriere
I’ve never believed in New Year’s resolutions but I do like to think about how I live my life each day.
I’m 53. I hope to live till I’m 100 so I’ve accepted that I am now in the middle of my life should I get my wish to live to be a centenarian.
When I was about three years old I learned my ABC’s. That’s been useful – especially as a writer – but as I toddle my way into mid-life I’ve been thinking about another use for those 26 letters. I think their convenient format can be borrowed to lend structure to this new time in my life – life beyond A is for apple, B is for boy and C for cat.
This alphabet starts at X because…
I’m going to be in India from November 1 to 17. When I arrive back in Calgary I’m going to be jet-lagged from traveling – literally – half way around the world.
That’s okay. I’ve got the best cure for jet lag ever.
On November 18 I’m going to be a chef leader for #TheBigStir event. This is a very cool thing and the video above really communicates how easily I’ll find the energy to be there.
I consider it a privilege and an honour to be involved in Soup Sisters and Broth Brothers efforts to create domestic harmony and functional relationships. Besides – I’m crazy about making soup.
I’m writing this in October and #TheBigStir event is already sold out. Calgary’s incredible volunteer ethic triumphs once again. #TheBigStir event will utilize the skills of over 200 volunteers to make 2000 litres of soup for the women and families fleeing domestic abuse and currently rebuilding their lives in the eight designated shelters here in Calgary.
Read on to find out how you can support the work of Soup Sisters and Broth Brothers no matter where you live.
Naturally occurring sugars found in fruits are not included in the sugar excess contributing to heart disease
photo of local strawberries from The Jungle Farm – Karen Anderson
Yesterday I wrote a few blog posts about chocolate and some really sweet treats for Valentine’s Day. Chocolate and the sugar within it are great ingredients…in moderation.
Today, the first thing I read on the CBC news is that sugar has become an independent risk factor for Cardiovascular Death. It’s long been established that increased sugar consumption contributes empty calories to our diet and is a direct cause in the obesity and diabetes epidemic sweeping North America. Now sugar has been shown to contribute independent of obesity and diabetes to deaths from coronary artery disease.
National Geographic featured this phenomenon in the summer of 2013.
Fat vs. Sugar: Which Do We Crave More?.
It’s not just because excess sugar consumption causes obesity and diabetes, there’s something about the effect of excess sugar alone causing the increase in these deaths.
Seems like perfect timing for a short but sweet (couldn’t hep the pun, I mean, this is serious but I refuse to lose my sense of humour) note on balancing what we eat. After all we want to live long and savour it all – as goes the credo of my blog.
“Summer 2013- Flood; Consume”
acrylic on canvas by Kate Sara Bennie
from the artist’s website – used with permission
My friend Kate Sara Bennie works at the Tea Trader shop in the Inglewood neighbourhood of Calgary. She’s an artist. She works enough to pay her rent and feed herself but otherwise protects her time to paint and to just be still. Being still lets daydreams and flashes of places distill within in her – which of course, often leads to more painting.
In this installation I’ll talk a bit about Bennie and the story behind the painting above.
Tracey Aubin of Terra Farms talks to guests and me (in red at back) about growing fresh herbs and how they help us savour our food
photo credit and thanks to- Leilani Olynik of Calgary Farmer’s Market
Calgary restaurant scene impresses foodies on tour.
I’m very grateful that my small business, Calgary Food Tours Inc. was mentioned in this article by The Edmonton Journal‘s Liane Faulder. This was a very cool thing for me today and showed me the power of encouraging words.
The Sides Show – a disappearing act
photo – Karen Anderson
This week we called my food column for Alberta at Noon on CBC Radio One, “the sides show”. Turkey dinner is on the short list for my last meal – I love it that much.
I love the whole package: the bird, the mashed potatoes, gravy, stuffing and I love all the side dishes. I divide sides into the ones you must have and two, the ones you can play around with.
My family has certain things they HAVE TO HAVE. Fair enough; I make them. But, as someone whose creative outlet is cooking, I also need my play time and a chance to try new things with each holiday meal.
I hope this podcast shares my enthusiasm and that you’ll try some of the recipes I shared.
Happy Thanksgiving everyone. May each and every day give you a chance to savour your food and savour your life.
Freshly harvested organic barley field at Highwood Crossing Farm
photo – Karen Anderson
Highwood Crossing Farm has been in Tony Marshall’s family for almost 120 years now. The farm is in Aldersyde, Alberta and hugs a curve in the Highwood River. It’s as though the land of the farm and the flow of the river are two lovers spooning. Most of the time, life is that peaceful and serene there.
In June of this year that was definitely not the case. That’s when we Albertans dealt with The Great Alberta Flood of 2013 and Tony and Penny Marshall of Highwood Crossing saw their Highwood Crossing Foods Ltd. processing plant in High River swallowed up by the river. To add insult to injury the basement of their beloved and beautiful home on the family homestead was also devastated. As always, they looked around and thought – things could be worse. They regrouped and are slowly rebuilding as they can. Before long Tony was making a joke that with all that flour and water in High River it was a good thing they did not also make yeast. High River would have had another mess on their hands the likes of a Ghostbusters movie.
This blog will talk about the Highwood Crossing organic grain farm, the products they produce and what’s involved in that process and then finish with a few of Penny Marshall’s delectable recipes. I’ve had the delight of trying these good things and enjoyed them so much I’m confident you will too.