Food Blogging & Food Photography Tips

Last week, Danica from Danica's Daily was live tweeting from the BlogHerFood Convention in Atlanta Georgia. Danica tweeted loads of useful tips and tricks on food photography and food styling as well as copyright and recipe etiquette. Lindsay from Love & Olive Oil was also there and tweeted some great tips on recipe development and blog design. I enjoyed their tweets so much, I must have "favourited" at least a dozen from each lovely lady.

Here are my favourite tips from Danica (tweets condensed into paragraphs):

On Food Photography:

"A tripod is the best inexpensive tool you can get for great food photography. DSL users - If you can only buy one lens make it a zoom Tamron 28-75 mm. Shoot by a window, outside or in dark shade. Avoid direct sunlight. Use an old sheet/table cloth or parchment paper to hang over the window if it has harsh direct sunlight. In low light, use a tripod."

On Food Styling and Props:

"Keep your dishes simple. Go for smaller, white, matte dishes with no designs. Keep your props simple and use them over again... mix it up with the food, napkins etc. If you have $25 to spend on photography, buy foam core, white sheet/table cloth, plain white plate, plain white bowl and a clear drinking glass." Tip from Twitter user FrenchFoodieMom: "When adding garnishes to your food pictures, make it like it fell there."

For the live blog notes from the 'Simple, Affordable Tools, Techniques and Accessories to Improve your Food Photography' seminar, go here.

On Crediting:

"Adapting is recipe specific, meaning you saw a specific recipe in a book/online and you change some ingredients to make it yours, based on your own culinary style/tastes. Changing 2 or 3 ingredients in a recipes does not make it yours. When adapting, reference the author and site/book/link where you found the recipe. Put the intro/instructions into your own words.

'Inspired by' means there is no specific recipe. You tried a soup at a restaurant, liked it and created your OWN take on it."

On Copyright:

"Publishers can reproduce up to 3 blogger recipes to use in their book without permission because bloggers are in the media world. Once recipes are published they are considered public domain. Individual recipes cannot be copyrighted, but, groups of recipes (in books) can be copyrighted. The more individual the writing voice you use in your recipe, the intro, the ingredients and the instructions the more claim to copyright you have.

For the live blog notes from the `Copyright, Credit and Etiquette` seminar, check here.

And my favourite tweets from Lindsay (tweets condensed into paragraph):

"For recipe name, find a happy medium. Convey enough of what the dish is but don't name every single ingredient. A long ingredients list is daunting, if you can shorten and simplify, do so. At the same time, don't trick your reader into thinking a recipe is simple when it is not. Use commas carefully when writing ingredient lists in recipes - "noun, verb" - but be aware, "1 cup parsley, chopped" and "1 cup chopped parsley" are not the same. Your recipe instructions are where you can deliver a lot of voice and personality. When writing recipe instructions, give visual cues for done-ness, not just a range of time. Giving the 'why' of an action turns you into a friend in the kitchen (e.g. remove from heat to prevent scorching). When you test your recipes you know your readers will be successful and you know that they will trust you."

To read the live blog notes from the "Professional-Grade Recipe Development" seminar, check here.

I learned so much just from reading the #blogherfood tweets and from reading through the seminar live blog notes. There were a lot of things I had never considered before, like using a tripod in my photography. I already have a really great tripod but for some reason, I never bother to use it. Hopefully these tips will help improve my recipe writing and food photography so I can deliver a better blog. And... depending where BlogHerFood 2012 is held, I might have to look into attending!

Food Labelling - What does it all mean?

I was talking with a co-worker about organic food sources yesterday. She was told to always chose organic when it comes to dairy, meat and poultry. What she didn't realize is that organic doesn't guarantee a humanely raised, healthier animal. Organic does not equal free-range. Free-range does not equal organic. Free-range does not equal pasture raised. Food labelling terms are so confusing and there is little in the way of regulation to standardize the meanings. What's a conscious consumer to do?


Poultry & Eggs:

When it comes to poultry and eggs, we often see terms like "cage free", "free range" and "free run". What does it all mean?

"Cage Free" simply means the chickens were raised outside of a cage. This doesn't mean it was raised in a humane environment, or that it had access to the outdoors. Cage free is the most meaningless term of all of them. As well, a Globe & Mail article from 2009 stated that uncaged chickens "exposed to higher levels of bacteria, parasites and viruses that put them at greater risk for disease and infection".

"Free Run" is basically the same as Cage Free. The birds are kept loose in large barns, with no access to the outdoors.

"Free Range" implies to most consumers, that the animal is raised "free on the range", but that isn't always the case. In the United States, the USDA decrees that poultry certified as "free range" must have access to the outdoors but it doesn't necessarily mean the animal actually goes outdoors (Source). Free-range chicken eggs have no legal definition in the United States. In Canada, the term "free range" is not legally defined and could mean anything.

A new term has popped up in recent years, Pastured Poultry. Pastured poultry is raised on pasture and eats a natural diet of grass and bugs (chickens are not vegetarians!).


Beef & Other Meat

"Free Range" - When it comes to beef and other meat products, there is even less regulation. The USDA has no specific definition for "free-range" beef, pork, and other non-poultry products (Source). Generally when it comes to ranching, free range implies that livestock is allowed to roam around without being fenced. It doesn't guarantee the animals were raised entirely outdoors, or that they were raised on a diet of grass and hay (you know, the stuff cows are supposed to eat!).

"Pasture Raised" and "Grass Fed" generally mean the same thing. The livestock is raised on pasture, eating a natural diet of grass or hay (in the winter months). Some farmers raise their animals on pasture but then "finish" them on grains (to fatten them up before slaughter). It is believed that grass fed livestock is healthier than conventionally raised (factory farmed) animals because they have more nutrients and less fat. It is also believed that pasture raised animals contribute to the environment by building up the top soil, since their manure is spread over a large area. This provides a source of natural, organic fertilizer (Source). As with Pastured Poultry, pasture raised livestock may not be certified organic.

Seafood:

This should be obvious, but there is no such thing as organic fish! I only say this because I read another blog where a woman was gushing about the benefits of eating organic salmon. Just think about it for a moment and ask yourself, how!?! When it comes to fish, you want to look for "Wild Caught" or "Wild". With shellfish, farmed (rope grown) is okay because the practice is much different than with farmed fish. You also want to purchase and consume sustainable seafood and limit your consumption of seafood high in mercury. If you are in the US, the Monteray Bay Aquarium has a great chart (and App!) here. If you are in Canada, check this PDF chart from SeaChoice. SeaChoice also has an App that is available from the App Store.

Organic:

When it comes to poultry and other meats, the term "organic" is the only term strictly regulated in both the United States and Canada. For something to be labelled organic or partially organic, it must meet specific criteria and be subject to inspection. When it comes to poultry products, organic means that the animal has been fed organic, non-genetically modified food (free of pesticides and herbicides) and has not been given any hormones or antibiotics. Organic does not guarantee the animal has been raised outdoors and organic doesn't always mean healthier or better.


Photo: Nanaimo Downtown Farmers Market

Bottom Line:

When it comes down to it, it's important to "know thy farmer". Know where your meat and poultry products are coming from rather than just shopping based on a label. Ask questions! Remember, you have a right to know where your food is coming from and how it was grown. I get my beef products at the farmer's market, direct from a farmer and his wife. When I can't make it to the weekly market, I go to a farm shop in a neighbouring city. I did research and found their animals are raised in a humane and sustainable way. Neither of these suppliers are certified organic, but that's okay with me. My food beliefs put sustainable, local and humanely raised above organic. It's up to your to figure out which is more important to you.

This post is part of Fight Back Friday.

New Year - No new posts!

Hello!

Just a quick post to say Happy New Year! And also to apologize for being M.I.A. for so long. I was out with a friend yesterday and he mentioned I've been slacking off in the blog department. The last few weeks of 2010 were the busiest weeks of the entire year. The first week of 2011 has been no different. I did quite a bit of cooking over the holidays, and even have a couple of great cocktail appetizers to post, but I don't have any pictures just yet. That's always the case when prepping appetizers for get-togethers... no time for pictures. I might have to work that issue into my goals for 2011.

In other cooking news, I got some great cooking related gifts for Christmas. I finally got a stand mixer, which will make baking much, much easier. I also received a huge, 20 quart canning pot for all my canning creations! Previously I was using a large stock pot, which did the trick, but I'm sure my mom will be happy to have her stock pot back!
My stocking was full of lots of gadgets and tools, the best of all is a digital food scale. I've used it quite a bit already and am unsure how I managed without it. Weighing is far more accurate (and sometimes easier) than measuring ingredients, especially when it comes to baking.

The best new kitchen tool wasn't a gift at all, unless you count "gifts to self". I splurged on Boxing Day and ordered a KitcenAid Food Processor. Splurge is kind of an exaggeration. It was over 60% off so the deal was way too good to pass up. Over the holidays I made Marianne's Beet Hummus and found that my mini food chopper was useless for such a job. It was time to graduate to a full size food processor and I couldn't be happier with my purchase!

I'm already thinking of all the fun things I can make and prepare using my new tools and gadgets. A birthday cake is first on the list. I have an ambitious plan to make and decorate a strawberries and cream layer cake for my co-worker's birthday. From scratch. I've never made a cake from scratch. I've never even made a layer cake!

I will be back soon with new posts! Hope you all had great and tasty holidays!

Local Eating - Winter Foods

(Photo taken in my back yard 3 winters ago... thankfully no snow this year!)

Re-posted from last year. It's December 1st - Time to think winter foods!

Wondering what is growing in the Vancouver area during the winter months?

Get Local BC has a lot of information to help people buy and eat local.

Right now there is an ABUNDANCE of locally grown produce available. Here is the list from Eat Local BC:

Vegetables: Beets, cabbage (green & red), carrots, garlic, kale, leeks, onions (red & yellow), parsnips, potatoes, rutabagas, shallots, squash (winter), turnips (white), zucchini
Fruit: Apples, kiwi
Meat & Dairy: Dairy Products, eggs, beef, buffalo, chicken, duck, goat, lamb, pheasant, port, rabbit, turkey
Seafood: Clams, cod (Pacific), crab, Dungeness crab, flounder/sole (Pacific), mussels, oysters (Pacific), prawns (jumbo), sablefish (black cod), scallops, shrimp (side stripe, west coast)
Herbs: Bay leaves, chervil, rosemary, sage, savory (winter), thyme
Etc: Honey, Mushrooms, Nuts

At first I thought I hated winter vegetables but now I'm finding I really enjoy roasted beets and parsnips. I use carrots, potatoes, squash, onions and shallots regularly. Winter produce isn't so bad after all!

Looking for a winter Farmers Market in your area? Check here.

I'm still here!

I just wanted to update to say I'm still here. The blog is still running. Unfortunately I haven't had time to do much cooking or recipe posting. This time of year, straight through to January, is always the busiest for me. I have some things in the works and hope to get some new recipes up within a week or two.

Thanks for visiting!

Okanagan Farm Stands

Highway scenery last summer. The weather wasn't as gorgeous this weekend!

I spent the weekend in the Okanagan region of British Columbia. The area is well known for fruit and produce. (The region is also well known for it's wineries, that that wasn't the purpose of this trip). Road side fruit stands line the highways through every little town and big city, from Salmon Arm in the North Shushwap area, down through Enderby, Vernon and Kelowna on Highway 97A, and all along Highway 3 (Hope-Princeton/Crowsnest) through Peachland, Summerland, Penticton, Keremeos and Princeton. Highway 3 is the fruit stand highway. If you come to the Okanagan looking for fruit, make sure you take the Hope-Princeton Highway instead of the Coquihalla (Hwy 1). The route is a little longer and a little bit windier, but it's worth it just for all the fruit stands. Come in the summer for berries (especially cherries), peaches, nectarines and plums and come in the fall for apples, pears, pumpkins and squash.


Photo Credit
We stopped at Bear's in Keremeos. It's apple and squash season in the Okanagan. There were a dozen varieties of winter squash, some I'd never seen before. Along with the usuals (butternut, turban, delicata, acorn), they also had some odd looking grey things and some white acorns.


Grey Hubbard Squash
I stocked up on three varieties of local apples but all I can remember is honey crisp - I already forgot the other two varieties! I also picked up a couple butternut squashes, a flat of field tomatoes (more canning in my future) and a carton of peaches (the last of the season)! I also got a jar of local Keremeos Blackberry Honey and a bottle of local Black Cherry Fruit Vinegar.



While in Salmon Arm, I stopped at the famed DeMille's Farm Market and bought three blocks of Farmstead Artisan Cheese produced by The Village Cheese Company in Armstrong, B.C. (original home of the huge Armstrong Cheese company).

Sometime this week I plan to make Butternut Squash Apple soup and I might try to make some dried apple rings in the the food dehydrator. Any suggestions what I can do with the peaches, other than gobble them up whole?

Local Eating - Fall Foods

It's nearly Fall, my favourite season. Fall marks the birthday celebrations of my mother, sister, uncle, two grandfathers, niece, cousins and brother-in-law... oh yea and my own! I love fall fashion (sweaters & boots!), fall weather and fall colours. Most of all, I love fall food!

According to Get Local BC, the following is available locally this Autumn:

Vegetables: Artichokes, beans (fresh & dried), beets, broccoli, cabbage (green, savoy & red), carrots, cauliflower, celery, chard (swiss), corn, cucumbers, fennel (bulb), garlic, kale, leeks, lettuce, mustard greens, onions (red & yellow), parsnips, peppers, pumpkins, potatoes (red, russet, yellow, white), radishes, rutabagas, salad greens, shallots, spinach, squash (winter), tomatoes, turnips (white), zucchini

Fruit: Apples, crab apples, cranberries, grapes, melons, pears, plums, prunes, strawberries

Meat & Dairy: Dairy Products, eggs, beef, buffalo, chicken, duck, goat, lamb, ostrich, pork, rabbit, turkey

Seafood: Clams, cod (Pacific), crab, Dungeness crab, flounder/sole (Pacific), halibut (Pacific), mussels, oysters (Pacific), prawns (jumbo), sablefish (black cod), salmon (Chinook/King/Spring/Pink/Chum/Coho), sardines (Pacific), scallops, shrimp (side stripe, west coast), Spring dogfish, Tuna (Albacore)

Herbs: Basil, bay leaves, chervil, chives, cilantro, dill leaf, dill seed, epazote, fennel leaf, fennel seed, garlic chives, lemon grass, lemon verbena, sweet marjoram, mint, oregano, parsley, rosemary, sage, savory (summer & winter), shiso, sorrel, tarragon, thyme

Etc: Honey, mushrooms, nuts

And now... I'm off to the Farmer's Market! Happy Sunday!

Why Choose Local?

(Please disregard that this video is sponsored by Hellman's)





Why do you choose local?

Community Gardens

The little island where my mother owns a vacation cabin, is home to the most amazing community garden. It's called D.I.G.S. (Douglas Island Garden Society) and is funded completely by donations (the initial funding came from a City grant) and worked on completely by local islanders volunteering their time and hard work.



My mom even donated an old potting shed that was on her property and it now stands, freshly painted at the front of the D.I.G.S. Community Garden. The Garden gate is never locked and everyone is welcome to come in, walk around and enjoy the garden. Sunflowers, tomatoes (including heirloom), squash, carrots, berries, rhubarb, chard, lettuce, herbs, onions, beans, hot peppers... they grow it all in abundance and with great success.



Every Sunday from 10am-12pm, fresh produce is available at the little stand (Anna's Store) for free or by donation. The other day I got a bunch of celery, fresh picked that morning, with all the leafy tops still attached. My cousin got fresh green beans and my other cousin got poppy seeds. We dropped a few loonies and toonies ($1 and $2 Canadian coins) in an old rubber boot and off we went with our goods.

D.I.G.S. is an amazingly successful and impressive community initiative. Across the country, more and more, city leaders and stakeholders are embracing the community garden concept and are donating city land for use as garden space. There are many reasons to support community gardens. Along with providing local residents access to fresh, local produce, community gardens also increase the sense of community and belonging for those working in the garden as well as those living in the area. This is no more apparent then on the island where D.I.G.S. operates. Each Sunday morning the local islanders meet up at the Garden to exchange produce, share stories, work in the dirt and interact. They also have a children's program where kids learn about gardening and participate in craft activities. In the Summer a "Garden Walk" is organized, where islanders tour each other's gardens, giving the "green thumbs" a chance to showcase their hard work and the others a chance to enjoy it. Afterwards, they all get together at someone's house for a barbecue. I have always been amazed and impressed with how a simple garden can do so much to bring people together.

Urban community gardens also provide much needed green space in an otherwise sparse urban landscape and help to beautify neighbourhoods. An old gas station lot at the corner of Burrard and Davie, in the heart of Downtown Vancouver was recently turned into a thriving community garden. Another one has been operating for years on a stretch of old decommissioned train track off Fir Street in Kitsilano.

Along with neighbourhood beautification, some also believe that areas with community gardens have lower instances of crime, particularly with regards to vandalism, because the area residents take more of an interest in their neighbourhoods (the same is true for areas with organized Neighbourhood Associations). (Source). Alternatively, other studies have indicated that while community gardens do not actually impact crime rates, area residents perceive their neighbourhood as safer because of the presence of the gardens. (Source). Regardless of studies and stats, the fact is, community gardens are good for neighbourhoods, cities and area residents.

Check here to find a Community Garden in your neighbourhood (Greater Vancouver only) and do what you can to take part! Get involved, volunteer, donate. Do what you can to support these great community programs. If your community does not have one and you want to take part, contact your City Hall parks department to get the ball rolling! Check this post on how to start a Community Garden, including tips on how to secure land and sponsorship and how to organize your garden society.

For more on Community Gardens, check here.

Make the Switch - How to Shop Local

Kits Beach, Vancouver
A few months ago, I posted about what it means to be local and just last week I posted some resources for locally and humanely raised animal products. I think I skipped a step in there though, so now it is time to talk about how to make the switch to locally grown and produced products.

Get Local BC suggests you start small. Begin with one or two of the foods you buy the most, rather then an entire food group. Find local sources for the products and compare prices to find the best supplier for your needs and wallet. Once you have made the switch to one or two local items, do the same with a few more items until you have local sources for much of your fresh food supply.

Granville Island Market, Vancouver

Other tips to help you shop and eat local:

- First, define what "local" means to you. Revisit my post about what it means to be local. Do you want products produced and growth within Canada, within your Province, or within your regional area?

- Avoid large, chain grocery stores. These grocery stores carry very little local produce (if any at all), and often what they do carry is not as fresh as you would get elsewhere. There are some exceptions, of course so check the produce department of your local grocery store to see what locally grown products they offer. The best alternative is to shop your local, independent grocer or your local organic/natural foods grocer.

- Learn what products are "in season" each month, before you go shopping. Not everything is available year round. Eating local means eating in season. Check Get Local BC's Seasonal Chart or my posts on Spring, Summer, Fall and Winter foods. (Lists applicable to BC and Pacific North West region only. If you live in other area of the country, go to Google to find an "in season" chart for your area.)

- When starting the switch to local, don't worry about organic. If you can find local AND organic produce, GREAT! If not, think about what is more important to you, based on your food philosophies. Some people feel better about eating organic. Some feel better about eating local. Again, both would be ideal but sometimes it is not possible. I tend to buy local over organic, especially in the Summer during market season. Come fall & winter I tend to buy organic in the stores. Check my post about whether or not to buy organic before you make your choices.


- In the Spring and Summer, visit your community Farmer's Market. The produce is picked at the peak of freshness and brought to the market for you to buy, direct from the grower. Roadside farm stands are also a great choice!

- In the off season, visit independent produce markets, like Kins Farm Market or sign up for a home delivery service like Spud.ca or Organics@Home.

- If you live in British Columbia, buy Hot House. BC Hot House is 100% owned by local growers. BC Hot House tomatoes, cucumbers and bell peppers are sold around the world. We are lucky enough to have them based and grown, right in our backyard, with farms in Surrey, Abbotsford and Ladner. Just watch out for their other label MX Hot House. Those products are grown in Mexico during the winter months when there isn't enough light to adequately grow greenhouse produce here.

- Read labels and signs to know where your food is coming from. Not all produce at your local, independent grocer or produce markets is local. Kins carries a huge selection of produce from California. Just the other day I bought Californian plums because I wasn't paying attention. If you aren't sure, ask questions. You have a right to know where your food is coming from.

- Plant your own garden and grow the items you tend to purchase the most. If you don't have space for an outdoor garden, consider a container garden. This year I planted a large container herb garden, container lettuce and container tomatoes. Several cities now have community gardens as well.


- Preserve the Bounty! This summer I participated in The Nourished Kitchen's Preserve the Bounty challenge and preserved over 12 litres of in season fruit and produce for use in the winter months. I bought a food dehydrator and dried fresh herbs and in season fruit. Along with canning, drying, fermenting and vinegar preserving, you can also freeze some foods for use during the off season.

- If you can afford it and have the freezer space, buy your meat products in bulk. Buy a half or a quarter of a cow direct from the farmer. You will save money and time as you won't need to return to the farm or other vendors every few weeks or months to re-stock. With local beef and poultry readily stocked in your freezer, you won't be tempted to buy lesser quality meat of unknown origin from the grocery store. (Ann Marie at Cheeseslave says it takes 7 cubic feet of freezer space to store half a cow.)

- Adjust your cooking focus to be in line with seasonal food. In the summer, cook with beets, corn, green beans, zucchini and berries. In the Fall, try Brussels sprouts, parsnip, cauliflower and pears. In Winter, stick with apples, carrots, onions, butternut and other winter squashes. In the Spring enjoy asparagus, rhubarb and BC Spot Prawns.

- Realize that buying local doesn't mean giving up foods you love. Certain foods like citrus fruit, are not available at any time in British Columbia. Buy local when you have the choice but don't feel like you have to give up locally unavailable foods. Instead, buy from your local produce market to ensure you are getting the freshest produce possible and buy organic when possible. For pantry staples like soy sauce, sugar, coffee, rice, olive oil etc, buy high quality, un-refined and organic when possible.

For more information:

Get Local BC has produced a directory, mainly aimed at residents in the City of Vancouver. It has lots of good resources about where to shop for local products.

Eat Wild Canada has an extensive list of sources for grass-fed beef and other humanely raised animal products.

Check my post about local vendors and resources for locally and humanely raised animal products, such as dairy, meat, seafood and poultry.

This post is part of Monday Mania at The Healthy Home Economist

Food Resources in Lower Mainland / Vancouver Region - Updated June 2012

Greater Vancouver map via Google.

One of the hardest parts of eating local and healthy animal proteins is sourcing the products, especially when it comes to to grass fed beef, pastured poultry products and pastured dairy. They are several farms in the Fraser Valley that supply grass fed beef and pastured chicken, but many of them require purchasing an entire quarter or half of the cow. If you're like me, you don't have the money or the freezer space to make such a large purchase, not to mention the time required to make the three hour round trip drive to go and get the products.

Instead, I have been sourcing out local vendors and suppliers (within the Lower Mainland of Vancouver) - grocers, home delivery services and other vendors that supply healthy dairy, meat and poultry products. This list will grow as I find more local retailers. If you have a trusted source for local, ethically raised animal products, let me know in the comments!


Cows at the Blue Heron French Cheese Company. Tillamook, Oregon


Dairy

The distribution & sale of raw milk has been illegal in Canada since 1971 so no raw milk sources are listed. Government regulations in Canada prohibit the use of synthetic hormones on dairy cows and prohibit the distribution of milk containing antibiotics (even trace amounts). As well, a guideline set by Agriculture Canada requires that all dairy cows have access to pasture and fresh air. According to the Dairy Farmers of Ontario, "milk is the most heavily safety-tested food in the Canadian food supply system". The only thing that seems to differ between Canadian organic dairy versus non-organic dairy is that organic dairy is obtained from the milk of animals which are fed organic feed (free of pesticides, fertilizers and GMO's). With those facts, I'm not sure organic dairy is worth the extra money for so little added benefit. Conventional milk in Canada is pretty darn good already. Regardless, I have still listed a few sources for products I love! For more on the Canadian dairy supply, check here.

- Avalon Dairy (Vancouver, B.C.): Organic milk and dairy products. Milk packed in reusable or returnable glass bottles to reduce waste. Available at most retail grocery chains and via Organics@Home and Spud home delivery services. This is the only source I have been able to find for non-homogenized whole milk (also called Standard Milk).

- Gort's Gouda (Salmon Arm, B.C.): Although Gort's Gouda is not available in retail outlets in the Lower Mainland, I included it in this list because I absolutely adore their products. My aunt lives in Salmon Arm so I always pick some up while I am there visiting. Gort's is newly certified organic and makes raw milk Gouda, Maasdammer and feta cheese out milk produced by pasture raised, 100% grass and hay fed cows. They accept online orders within Canada, minimum $45 purchase required, and offer free shipping in Western Canada and the Maritimes. They also sell goat's milk Gouda.

- L'Ancetre Cheese Factory (Quebec): Not local, but a good source of organic, raw milk cheeses. They also produce quality butter and pasteurized milk cheeses. Selected varieties are available at Planet Organic, IGA and at most better grocers. Also available via Organics@Home and Spud home delivery services.

- Kerry Gold: Not even close to being local since it's imported from Ireland, but it's the ONLY butter I use. Kerry Gold is pure Irish butter made of milk from grass-fed cows. Unfortunately, Kerry Gold is not sold in Canada. I get mine from Trader Joe's in Bellingham, WA. but it's also available across Washington State at Whole Foods, QFC and Costco.

- Les Amis Du Fromage (Vancouver, B.C.): Sells artisan cheese and butter, including unpasteurized (raw) cheese products.

Eggs

- Rabbit River Farms (Richmond, B.C.): Chickens range free on organic pasture and are fed certified organic feed. When indoors, they are cage free. Available at IGA, Save On Foods, some Real Canadian Superstore locations, Choices, Whole Foods and via Organics@Home and Spud. See here for more retail locations. Beware of the "free run" eggs they also sell, which come from chickens with no access to the outdoors or pasture.

Grains

- A Bread Affair Baugetterie (Langley, B.C.): Large selection of organic artisan breads, including Whole Wheat Sourdough, Spelt and 6 Grain. Also have several delicious breads certified at least 85% organic including my favourite Roasted Garlic & Cheese, Sprouted Wheat and Cranberry Semolina. Don't forget about their 100 Mile loaf, which is made of ingredients sourced within 100 miles of their bakery in Langley. Available at their Bakery, Planet Organic, Hopcott Premium Meats and various Farmer's Markets. Farmer's Market Schedule.

- Gesundheit Bakery (Abbotsford, B.C.): Preservative, oil and sugar free bread and bun products. They also have a line of yeast free and gluten free breads. Huge selection, including my fave Black Russian Rye! Gesundheit is a Farmer's Market staple around the Lower Mainland. Check their market schedule here.

- Silver Hills Bakery (Abbotsford, B.C.): Breads & bagels made with organic sprouted grain. Many products are wheat free. Available at most grocery chains, including IGA, Thrifty's, Safeway and Save On Foods.Check the store locater for more retail locations.

Honey

- Honey Bee Centre (Surrey, B.C.): One of the only honey bee farms in the Greater Vancouver region. All their honey is pure and unpasteurized. Available for sale at their country store on 176 Street & Fraser Hwy, online, or at various Farmer Markets around the Lower Mainland.

Meats

*Government legislation does not permit the use of growth hormones in any poultry, lamb, pork and bison sold in Canada. Although not specified below, all poultry, lamb, pork and bison products will be hormone free.*

- Bradner Farms Chicken (Abbotsford, B.C.): Their certified organic chickens have three times more living space than the average chicken and access to the outdoors. Available in the frozen meat section at Save On Foods. (The Bradner Family Farm also supplies the milk for Avalon Dairy. In 1999, they became the first suppliers of certified organic fluid milk in Western Canada!)

- Empire Valley Beef (Williams Lake, B.C.) Grass fed and finished beef products. Available at selected community Farmer's Markets through the fall and via Organics@Home delivery service. Check here for their market schedule.

- The Honest Butcher (Vancouver, B.C.) "100% local, sustainable, naturally raised, whole animal butchery", selling "Stocks, broths, sausages, charcuterie, pates, terrines, raw dog food". I haven't been myself but have heard good things from others. A commenter below also recommended them.

- Hopcott Premium Meats (Pitt Meadows, B.C.): Partially pasture raised, hormone and anti-biotic free beef from the family farm, located right next door to the meat shop. Dry aged 21-28 days. The beef is not certified organic and not fed a diet of 100% grass, but still better quality than what you would find in your grocers meat case. Hopcott also sells antibiotic free pork and poultry from the Fraser Valley and a line of nitrate free deli meats.

- Meridian Meats & Seafood (Maple Ridge & Port Coquitlam, B.C.): Quality butcher shop offering pasture raised, grass fed beef and lamb, free run, cage free chicken, free range, non-medicated turkey, and pasture raised (grain finished) bison. Animals raised in the Fraser Valley and interior.

- Organic World's Specialty Meats (Maple Ridge, B.C.): Sells pre-packaged fresh and frozen organic beef, bison, chicken, turkey, pork, seafood and occasionally, wild game (elk, boar & pheasants!). Very, very good prices.

- Pasture to Plate (Chilcotin Valley, B.C.): Pasture raised, grass fed organic beef and lamb, pork and poultry. Only available at a few independent retailers in Vancouver, including Drive Organics on Commercial Drive. See here for retail locations.

- Redl's Home Grown Beef (William's Lake, B.C.): Redl's beef is pasture raised and free off antibiotics, pesticides, hormones, and CORN! Redl's is a staple at my local farmer's market and many others around the Lower Mainland. During the winter Redl's can be found at the Coquitlam and Abbotsford markets. Check here for their market schedule.

- Thomas Reid Farms (Langley, B,C.): Free run, certified organic chicken. Available at Capers, Choices, Thrifty Foods and via Organics@Home delivery service. See here for more retailers.

Seafood

As Vancouverites we are so lucky to have so many local sources of fresh, wild caught, sustainable seafood. Fresh, sustainable seafood is widely available in most grocery stores, as well as fish markets. For an even better experience, take a trip to a local fisherman's warf and buy direct from the fishers. When shopping for seafood, always make sure the fish you bought is labelled "WILD". Check the SeaChoice Seafood Guide to know what is the best choice for sustainability when buying fish and seafood. I buy a lot of my fresh seafood at IGA and Thrifty Foods (both support the Ocean Wise Program), as well as my local fish market.

Fisherman's Wharf's

- False Creek Fisherman's Wharf (Vancouver): 1505 West 1st Avenue, North-West of Granville Island, between the Burrard Street Bridge and the Granville Street Bridge.

- Steveston Fish Market(Richmond): 3800 Bayview Street, Steveston Village, Richmond.

Farmers Markets:

- Fresh Off the Boat (Port Coquitlam, B.C.): Large selection of locally, wild caught, sustainable seafood & fish. Check here for their market schedule. Ocean Wise supporter.

Fish Markets

- Blue Seas Fish Market (North Vancouver): 2011 Lonsdale Ave, North Vancouver. Supports OceanWise.

- Granville Island Public Market (Vancouver): Several seafood merchants including Finest At Sea and The Lobster Man on Mast Tower Road and Longliner Seafoods, The Salmon Shop and Seafood City inside the market.

- The Crab Shop (North Vancouver): 2455 Dollarton Hwy, North Vancouver.

- Inlet Seafoods Ltd. (Port Moody): 236 Newport Drive, Port Moody (NewPort Village). Supports OceanWise.

- 7Seas: Locations in South Surrey and Kitsilano (Vancouver). Supports OceanWise and SeaChoice.


More to be added...

Nanaimo Farmers Market

While away last week, I took a day trip to Nanaimo to visit the Downtown Farmer's Market.


The market is held every Friday from 10am to 2pm at the Pioneer Waterfront Plaza. This is the view from the market location. The island on the right is Protection Island and that is where I spent my week of resting and relaxing. Just a ten minute boat ride from the Nanaimo harbour, Protection Island is the perfect mix of isolation and convenience. The only commercial entity on Protection is a floating pub!


Back to the market...



It's large - in area as well as vendors. I didn't count all the vendor stands but I would estimate there was 30-40 booths. As you can tell from the photos, there is space for many, many more.

I was quite disappointed with the variety and selection of the booths at the market. There was very little fresh fruit and produce available. I counted only 3 or 4 stands selling fresh produce and even then, the selection of produce was limited. I saw garlic, lettuce, raspberries and little else. One stand sold fresh flowers, which was nice to see. There were two fresh artisan bread vendors and two meat vendors, one of which also sold farm fresh eggs. There was also several stands selling baked goods, james and jellies. There were no cheese vendors, which is odd since Little Qualicum Cheeseworks is only 50km up island from Nanaimo. I thought maybe I justed missed them on this particular day but they aren't even listed as a regular vendor on the website. There was an abundance of crafts and artisan booths - vendors selling jewellery, rock candles/vases, quilts, tie died clothing, ceramics, homemade soaps, glass, knick knacks, woodwork, photography, paintings... it was more like a craft fair than a farmers market and none of the arts and crafts booths appealed to me since I was looking for local edible products.

I didn't go home empty handed though.

I bought cookies from The Cookie Lady, fresh artisan bread from Slow Rise Bakery, cognac sausage from Ravenstone Farm, super spicy Dad's Westcoast Wildfire Awesome Sauce, a chocolate fudge cake from the British bakery vendor (whose name I can't recall or find online), and three jars of jelly from Golden Maples Farm.

The jelly from Golden Maples Farm was the best catch of the day. Created and sold by a very interesting lady named Eileen, Golden Maples Gourmet Jams and Jellies were very creative, unique and tasty. I took advantage of the "Christmas in July" sale and got three jars for the price of two.


Photo from Golden Maple Farms

- Cranberry Jalapeño Jelly: Sweet and slightly spicy. I used this one on a turkey sandwich! The label says it can be thinned with water for use as a marinade on ribs or wings. Great over Brie cheese too!

- Smoky Maple Jelly: Sweet red peppers slowly smoked over hickory and alder woods are the basis of this one. Serve with meats, cheese, on crackers or use as a sandwich spread.

- Christmas Marmalade Jelly: Nothing Christmas-y about this delicious blend. Made with oranges, kiwis, cranberries, raspberries and lemons. Use as a dessert topping. Mix with coconut rum and pour over ice cream or cheesecake. Add a spoonful to tea. I'm still working on a Christmas Marmalade Martini!

All three jellies can also be used as a base for salad dressing. Just mix with oil, vinegar and a bit of Dijon.

Elieen told us there are over 400 varieties of jellies, including wine jellies, spicy jellies, maple jellies, wild berry jellies, domestic berry jellies and ice wine jellies. Check out the list here, although I don't think it's a comprehensive list. The three I bought were delicious but it was very difficult to decide. I could have easily bought a dozen more. I'm thinking I may contact Elieen again to order a case in time for Christmas.

Overall, I was pleased with my purchases at the Downtown Nanaimo Farmer's Market. It's worth a visit if you're in the area!

On Vacation

I'm heading to the family cabin on Vancouver Island for the next week. I may or may not post recipes. I have nothing planned, cooking wise, but you never know what could happen.

Back in August!

Healthy Eating Reference Books

Today I'd like to share with you all the books that forever changed the way I view food and the way I cook and eat. About two years ago I became far more conscious of where the food I eat was coming from, how it was produced and how it was affecting my body. You may have already seen (Food Inc.) or read (Skinny Bitch) some horror stories about the food industry. The four books listed below are different, in that they seek to educate, not scare.

1. The 150 Healthiest Foods on Earth by Johnny Bowden


This is the first book I bought and the book that had the most impact on my diet. It was recommended by Lori, who affectionately refers to it as her "food bible". Rather than tell me what not to eat and why everything is bad for me (think Skinny Bitch), The 150 Healthiest Foods on Earth tells me what I should be eating to get the optimum health benefits from food. Written by acclaimed health expert Johnny Bowden, the book contains a plethora of interesting facts about the food you love and explains why it is so good for our bodies. Bowden even encourages the inclusion of dairy (raw milk!) and red meat in our diets (organic, grass fed, pasture raised, of course). He's also big on the use of spices and promotes the consumption of chocolate & red wine (in moderation)! Marianne was pleased to see Bowden promote the healthy consumption of eggs - the whole egg - yolk and all. Another interesting thing is that Bowden is one of the few mainstream health experts to speak out against canola oil, saying that "high-temperature processing increases trans-fats in canola oil". Instead he favours butter, ghee, coconut oil and palm oil. Modern vegetable oils do not make an appearance in his list. Thank goodness!

2. In Defence of Food by Michael Pollan



"Eat food. Not too much. Mostly plants." And so begins Michael Pollan's look at how the food industry and the Western diet is killing us. He says food has turned into science. Low fat, low calorie, low carb, high fibre. The food industry is making a killing off diet trends and killing us in the process. Pollan refers to it as the American Paradox: "The more we worry about nutrition, the less healthy we seem to become". We are a society living off refined, processed foods full of preservatives, additives, fillers and very little nutrients. It's said that this is the first generation of children not expected to live longer than their parents. It's shocking and it's an eye opener - especially when you learn how little the Government intervenes in food manufacturing and how big business and corporate lobbyists control how our food is grown and produced. (The movie Food Inc. also discusses this but it's much more sensationalized.) Of course Pollan has an agenda of his own, but his message is worth consideration.

3. The 100-Mile Diet: A Year of Local Eating by Alisa Smith & James MacKinnon



From the book jacket: "When Alisa Smith and James MacKinnon learned that the average ingredient in a North American meal travels 1,500 miles from farm to plate, they decided to launch a simple experiment to reconnect with the people and places that produced what they ate. For one year, they would only consume food that came from within a 100-mile radius of their Vancouver apartment. The 100-Mile Diet was born."

Endearing and enlightening, the tale of Alisa & James struck a cord for me. I watched every episode of "The 100 Mile Challenge" on the Food Network (a reality based documentary where Alisa & James recruited six families in Mission, B.C. to take on the 100 Mile Challenge) and really began to consider how important local eating really is to our health, our environment and our economy. The true 100 Mile Diet may not be practical for every day living (no wheat, no olive oil, no soy sauce!) but there are changes we can all make to incorporate some of the 100 Mile philosophy into our lives and our kitchens.

4. Secrets of Longevity: Hundreds of ways to live to be 100 by Dr. Maoshing Ni



The author, Maoshing Ni is a world renowned doctor of Chinese medicine. Inspired by thousands of years of Chinese tradition Secrets of Longevity is full of wisdom and sage advise on diet, healing, exercise, relationships, and community. It's no surprise that some of the ancient secrets in the chapter on nutrition are echoed in The 150 Healthiest Foods on Earth and some of the other tidbits on healthy living are touted by doctors and health experts all over the world. It's a quick and enjoyable read.

Of course there are dozens more books out there with similar messages as these four, but these are the ones that have had the most impact on me. I'm always open to new and interesting reads, so please, if you have any suggestions, share in the comments.

P.S. For those of you who have read Skinny Bitch and are wondering why I picked on it a bit, I really, really disliked the message in the book. Maybe you connected with the message and you consider it a book that changed your life, like some of the ones above changed mine. I, on the other hand, found it to be totally misleading and actually detrimental to those looking to live a truly healthy, well balanced life style. For those that haven't read it, Skinny Bitch, in my opinion, is nothing more than vegan propaganda and fear mongering at its best. I agree there are compelling reasons to live a vegetarian or vegan lifestyle, but the arguments in Skinny Bitch do not help the cause.

P.S.S. All four books I posted are linked to their Chapters.ca listing in the side bar under "Required Reading". Click and buy!

My Favourite Kitchen Tools - Part Three: Cookware

My list of favourite kitchen items continues with... cookware! See Part One. See Part Two.

1. Cast Iron Fry Pan and Cast Iron Grill Pan - Sear on the stove and finish in the oven. Makes pretty grill marks when you don't feel like grilling outdoors. Easy to clean, in fact, barely any cleaning at all! Simply wipe out with a dry paper towel. For tough, baked on messes, use a paper towel soaked in vinegar. (This is up for debate, but occasionally, a very gentle cleaning with soap and water is okay in my books.)




2. Basket Steamer - Steams vegetables in no time at all without resorting to the microwave! I also like to use it when making mashed potatoes. Steamed potatoes mash nicer than boiled potatoes. Michael Smith told me so!


3. Dutch Oven - Stewing and braising with ease. Stove to oven to table is a breeze! Some may call this a French Oven - some being the French cookware company Le Creuset. There is absolutely no difference, and since I have Dutch heritage, I prefer the Dutch moniker. Although in France and the Netherlands I suspect they simply call this a "cocotte" or casserole dish. :)


4. All-Clad Sauté Pan - This was a gift from my mother last Christmas and I really don't know how I used to cook without it. A good quality sauté pan is a must! Large base, high sides, even heat distribution. A sauté pan IS NOT the same as a frying pan. And please - none of that non-stick nonsense. How are you supposed deglaze your pan and scrape up all those flavourful crunchy bits in a non-stick pan?


What are your favourite pieces of kitchen cookware?

Local Eating - Summer Foods

It's July! Summer has arrived in the Lower Mainland. After a dismal June and a chilly beginning to July, the sun is finally shining and it's HOT!

According to Get Local BC, the following foods are available locally this month:

Vegetables: Beans, beets, broccoli, cabbage (savoy & red), carrots, cauliflower, celery, chard (swiss), corn, cucumbers, fennel bulbs, garlic, kale, lettuce, leeks, mustard greens, onions (green, red & yellow), peas, peppers, potatoes (red, russet, yellow, white), radishes, rhubarb (field), salad greens, shallots, spinach, squash (summer), tomatoes, turnips (white), zucchini

Fruit: Apples, apricots, blackberries, cherries, currants, gooseberries, nectarines, raspberries, rhubarb (field), Saskatoon berries, strawberries

Meat & Dairy: Dairy products, eggs, beef, buffalo, chicken, duck, goat, lamb, ostrich, pheasant, pork, rabbit, turkey

Seafood: Clams, cod (Pacific), crab, Dungeness crab, flounder/sole (Pacific), halibut (Pacific), lingcod, mussels, oysters (Pacific), prawns (jumbo & spot), sablefish (black cod), salmon (Chinook/King/Spring/Pink/Sockeye), scallops, shrimp (side stripe, west coast), Spring dogfish, Tuna (Albacore)

Herbs: Basil, bay leaves, chives, cilantro, dill leaf, epazote, fennel leaf, garlic chives, lavender, lemon verbena, mint, oregano, parsley, rosemary, sage, savory (summer & winter), shiso, sorrel, tarragon, thyme

Etc: Honey, mushrooms, nuts

Keep an eye out in your local grocery stores, or even better, hit up a weekly Farmers Market in your neighbourhood.

Today I went to the Port Coquitlam Farmers Market and stocked up on blueberries, raspberries, onions and bell peppers!

More recipes coming soon-ish.

My Favourite Kitchen Tools - Part Two: Appliances

My list of "must have" kitchen tools continues with... Appliances! See Part One.

1. Magic Bullet Blender - I have a mini food processor and a full size blender but I always come back to my bullet. Compact, powerful and easy to clean.


2. Rice Cooker - Perfect rice, every time, without burning the bottom of your pan. (Yes, I do that.)


3: Immersion Blender - Great for blending soups & sauces right in the pan. Saves time and clean up.


4. Slow Cooker - Soups, stews, pot roasts, shredded braised beef... perfect for winter comfort foods and perfect for a busy work week. Put everything in the crock pot, turn it on before you head to work and dinner is ready when you get home!


5. Electric Tea Kettle - (Cordless is best!) I use mine at least once every day. It boils water in a minute or less. Great to have for a quick cup of tea before I head to work.


What are your favourite applicances?

My Favourite Kitchen Tools - Part One: Gadgets

Being a kitchen cowgirl rather than an expert cook, I don't always use the right utensil for the job or use a utensil the way it is intended to be use. I do have a few favourites that I tend to stick with, no matter what I'm making. These are my go-to gadgets.

1. Silicone Locking Tongs - Heat resistant to 575 degrees F and extremely handy when cooking meat.


2. Silicon Spoon - My prefered tool for soups, sauces and stir fries.


3. Whiskie (Mini Whisk) - A silly, kitchy gadget but one I use ALL THE TIME. I love Whiskie! For eggs, sauces, dressings... you name it.


4. Microplane Grater/Zester - Grate hard cheese, nutmeg or chocolate and zest citrus with speed and ease.


5. Fine Mesh Strainer - Strain soups, sauces and rinse your quinoa. (Laura Calder has it on her list of top tools to have in a French kitchen!)


What are your favourite gadgets?

Giveaway - Vega Shake & Go Smoothie

Marianne is having ANOTHER giveaway contest at her site.

This one is for Vega Shake & Go Smoothie.

I tried this stuff at the Wellness Show and it's darn tasty. It's also loaded with good stuff and would be a great breakfast on-the-go. I'm all about breakfast on-the-go! One serving contains: 2 servings of vegetables, 2500 mg of Omega 3-6-9,11 g complete, plant based protein (soy free), 1 billion probiotic cultures and only 100 – 120 calories. It comes in four flavours: Vanilla Almondilla, Bodacious Berry, Tropical Tango, or Choc-a-Lot.

If you'd like a chance to win a package of Vega Shake & Go Smoothie, go to Marianne's site here and leave a comment with the flavour you'd most like to try.

Good Luck!

On Vacation - A Pictorial

On Wednesday I will be spending the night here:



Thursday I will be flying here:



Friday I will be dining here:



It's owned by:



From:



Saturday morning I will be driving to:



And staying here:



I'll be there till the following Saturday. I might go here:



But most of the time I'll be here:



Or here:



And I'm going to eat here:



Because it looks fun.

And I'm going to eat lots of:



Especially:



And drink lots of:



While sitting on the:



See you in a couple weeks!

All photos from the 'net via Google Images.