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  • Tasty Grilled Meat

    Tasty Grilled Meat0

    As the weather continues to warm up, folks looking to escape hot home kitchens increasingly cook food outdoors. There are many ways to do this. The most commonly used is a radiant grill. There are many books written on the subject that I feel complicate and confuse more than necessary. I was asked recently about

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  • Healthy Roots: Homegrown Goodness

    Healthy Roots: Homegrown Goodness0

    OHSWEKEN – In the early months of 2015, the Six Nations community watched as four individuals publicly committed to a traditional, Indigenous foods-only diet. Kathy Isaacs, Julee Green, Karihwawihson Brown, and Johnny Powless’s journey to health was documented in weekly issues of the Two Row Times, while staff at Six Nations Health Services and Tyendinaga

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  • Haudenosaune history of food and planting – Part One

    Haudenosaune history of food and planting – Part One0

    Diohe’ko (Our Sustainers) are integral to our culture and history. Diohe’ko means more than the Three Sisters, including all of the cultivated foods that sustain our lives. It is true that our ancestors grew three main crops together – corn, beans and squash – but they also planted a wide variety of other crops. The

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  • Awesome Asparagus

    Awesome Asparagus0

    Last weekend marked the beginning of the season for the Our Sustenance Farmers Market at 2676 Fourth Line. I will be at the market again this year demonstrating how to use the seasonal vegetables in delicious ways. When preparing food in a humble way I take great care to make sure the ingredient I am

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  • Fleeting Fiddleheads

    Fleeting Fiddleheads0

    Fiddleheads are young ostrich ferns that show up in wet areas in early to mid-spring. The season usually lasts for a couple weeks. One day can be the difference between a young tightly curled fiddlehead and an unraveled fully grown frond. They are a wonderfully delicious gift of spring – full of antioxidants, omega 3

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  • Dandy Dandelions

    Dandy Dandelions0

    I, admittedly, do not know much about wild edibles. I am simply fascinated by the plethora of things growing either wild or left to go wild that can be put to use in the kitchen. Since I started putting a concerted effort towards learning about this way to look at food, I have developed a

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