#Zucchini as the symbol of abundance. Avoiding #foodwaste. My @AlbertaatNoon column for August

summer harvest - photo credit - Karen Anderson - Savour It All Blog

The bounty of summer – photo credit – Karen Anderson

It happens. You go away for a few days in August and come back to a zucchini patch that has hatched green baby belugas. Apples cover the lawn like a spilled bag of marbles under your backyard tree. The kitchen table is covered with the peaches that you just had to stop at that roadside stand for. The bounty of summer is upon us and for most of us, it’s more than we can use.

Contrary to what we’re often told, there isn’t so much of a food shortage in the world but rather, food is not equally distributed and a full 40 per cent of food is wasted. It never has the chance to make it onto the tables of the hungry and there are a lot of hungry people. The U.N. says 800 million people suffer from chronic hunger and 2 billion – a third of the world – suffer from hidden hunger.

Several Alberta organizations are working to do something about food inequity. This post will reveal who they are and how you can support them. As for those zucchini posing as big green baseball bats? Consider this post Zucchini 101 where I’ll reveal my Top 10 things to do with the wild child of the garden. Continue reading

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#hikingfood for #Alberta peaks and valleys

breakfast buddy cookies - photo credit - Karen Anderson - Savour It All Blog

Breakfast Buddy Cookies – photo credit – Karen Anderson

These Breakfast Buddy cookies are good. They’re even bordering on good for you – if a cookie ever really could be. I learned to make them when I was a young nurse. A dietician friend shared the recipe and I’ve modified it over the years.

They’re loaded with bran flakes, have white cheddar for a little protein and chewy dried cranberries to go with the crispy crunch of the baked bran and whole wheat flour. They’re how we start the day when we head out for a hike. When we reach the peak, our health consciousness hits a valley – as you’ll see at the end of this post. Continue reading

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Cool Thing #46 – when your friend Janice Beaton gets an article written about what she loves!

Now this is definitely cool.

I’ve known Janice Beaton a long time and always admired her taste and style. She’s a straight-forward Maritimer like me but she’s also filled with dichotomies. She’s at once sophisticated and granola, worldly and ultra-local, spiritual and poetic. She’s a contributor to life and a cheese grande dame. It’s so nice to see someone I love so much given the spotlight.

Here’s the Avenue Magazine piece from the Source: 10 Things Janice Beaton Loves

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#SummerFood in #Alberta – my @AlbertaatNoon podcast and a little treat from @pieholeyyc

Pie Hole and Bakery - Karen Anderson - Savour it all

Sour cherry pie from THE PIE HOLE and Bakery – photo credit – Karen Anderson

Today on CBC Radio’s Alberta at Noon we talked about Alberta’s Quintessential Summer Foods. You can listen to the podcast here. I’m on at the 30:20 mark in the show.

The Cedar Planked Prime Rib Roast of Alberta Beef “mystery recipe” from today can be found here or on the CBC Calgary or Edmonton Facebook pages. Congratulations to the winner of two tickets to Rootstock.

I always make the featured recipe for my CBC colleagues to sample but since I wasn’t quite up to  planking a roast first thing this morning I took them another great summer treat – a still-hot-from-the-oven Sour Cherry Pie from THE PIE HOLE and Bakery in Calgary. I can’t believe I forgot pie as a quintessential summer food in my previous post.

I’ll include some photos of my recent visit to this charming little pie shop. I hope you’ll support them. They buy a lots of local fruit so your money will support many local businesses with a local multiplier effect. I’ll end this post with a great “hack” for easy summer entertaining. Continue reading

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Quintessential #Summer Foods #AlbertaEvents and a #recipe that might surprise you – my @AlbertaatNoon column for July

gelato - photo credit - Karen Anderson

Cool and creamy gelato from Pulcinella Ristorante – photo credit – Karen Anderson

I’ll be on CBC Radio’s Alberta at Noon tomorrow (July 28, 2016 – 99.1 FM) between 1230 and 1 p.m. talking about quintessential summer foods. What’s your must-have summer food? If you’re anything like me, it changes by the week because there’s something new to savour with each seven day growing unit in our brief Northern summer.

I hope this post of fun food photos and events (including Food Day Canada this weekend) inspires you to hit the giant tasting trail that is Alberta or to search for your own favourites wherever you savour it allContinue reading

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Spice up summer by planning for a fall @ASpicyTouch cooking class

WL0716.Noorbanu.JagerKokemor

Noorbanu Nimji – photo by JagerKokauer

The Cookbook Co Cooks fall schedule just arrived in my inbox. I’m teaching a Pakora, Samosa and Chutney Workshop on Monday, November 7. I always groan when department stores bring in fall and Christmas goods when we’re only halfway through summer but I’m so excited to teach this class I wanted to share it with you now.

The recipes are from A Spicy Touch – Family Favourites from Noorbanu Nimji’s Kitchen which I co-authored with my mentor Noorbanu Nimji. Noorbanu was just named to Western Living magazine’s Top Foodies of the Year. Her samosas are the best.

I hope you’ll join our editor Tilly Sanchez and me for the class on November 7 here in Calgary but if you can’t make it, here’s a mini Samosa Workshop just for you – wherever you savour it all in the world.

 

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Taking a little time out at #TalusLodge

Talus Lodge - photo credit - Karen Anderson

Talus lodge – photo credit – Karen Anderson

It’s good to have life goals.

One of my favourites is to go to a different back country lodge in the Canadian Rockies every year. This year it was Talus Lodge.

To reach the lodge you take a helicopter from Canmore and fly about 100 kilometres due west. It takes about 15 minutes, goes by in a flash and when you land you find yourself in the high alpine deep in the Rocky Mountains. Continue reading

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