Tag Archives: Fairwinds Farm

Stock your pantry with a bounty of #local @albertaculinary @cookitraw produce – my @CityPalate Sept-Oct column

Alberta is a great place to eat - photo - Karen Anderson

Alberta is a great place to eat – photo – Karen Anderson

Click this The Local Pantry link to find an article I just wrote for Calgary’s City Palate magazine featuring 50 of my favourite local food and beverage products.

Choose these products first and you’ll help grow a strong Alberta and Canadian economy from within. We are blessed with the very best tasting food in the world.

I’ll eat and drink to that. In fact, I think eating local might be the very best way to savour it all.

Cheers, K.

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Filed under Farms, Farming and Farmers

A recipe to #ToastAFarmer on #WorldFoodDay – a gold and green fall salad from Alberta family farms

Poplar Bluff Farms organic beets - photo - Karen Anderson

Poplar Bluff Farms organic beets – photo – Karen Anderson

It’s World Food Day.

Family Farms: feeding the world and caring for the earth is the theme of World Food Day as the United Nations is celebrating 2014 as the International Year of the Family Farm.

In this post I’m going to give a recipe for a Gold and Green Salad to celebrate the bounty of produce we can access from Alberta family farms but first I’m going to talk a bit about what World Food Day is really all about – ending hunger.

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D-I-Y #cheesemaking – two recipes for my @AlbertaatNoon column on CBC Radio One

A few of our wonderful Albertan Cheese Makers

Are Albertans are turning into cheese heads?

Cheese head is an affectionate moniker for people who love cheese. We’ve got a growing cadre of artisanal cheese makers in the province. I’ve profiled the 15 Alberta Cheese Makers I could find, I’ve posted on issues in cheese making, I’ve profiled the Make Cheese company that sells cheese making kits and most recently I’ve posted on White Gold’s encouraging story of growth.

Other Albertans might have a beef about being called a cheese head but I guess I’d qualify. I credit several influential visits to Wisconsin, the world headquarters of cheese heads, including one of my best friends Barb Murphy Moore, for forming the cheese head curd in my brain but I never thought my fondness for the stuff would ever lead me to making cheese myself.

Last summer a visit from one of my chef friends changed all that.

This post will demystify basic fresh cheese making and provide a few recipes that I hope will encourage you to give D-I-Y cheese making a try. Many of us, live pretty far from stores that carry fresh local cheeses, but as you’ll see, if you can access fresh milk, you can make fresh cheese.

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Filed under Alberta at Noon, Heritage cooking skills, Recipes