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Mealtimes

Making the World a Better Place - One Pie at a Time

Not much makes me happier during the summer months than going to a U-pick farm (visit pickyourown.org/canadaal.htm to find one near you) and picking anything, really, but especially tiny, crimson and flavorful strawberries that hardly resemble those found in the supermarket. We eat as many as we can handle in the car on the way home, and for days eat them layered with vanilla yogurt and granola, or make strawberry-rhubarb pie.

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What Not to Eat

The very best thing about Stampede, now that I’ve become too susceptible to motion sickness to enjoy the rides (OK, I was too chicken even back when I was young enough to avoid getting sick anyway) is the food.

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Cooking Al Fresco

If your grill is relegated only to burgers and steaks, read on. It’s a lifesaver when it’s too hot to cook.

I hate being hot. Especially when I have to come up with dinner, it's 32 degrees outside and my oven is cranked to 400°. The discovery that pizza on the grill is the best ever made me think: what else could I be cooking outside on the grill? Anything that requires direct, intense heat, really:

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Raising the Bar

It’s been a busy week – I’ve been off taping my new TV show – It’s Just Food – co-hosted by Ned Bell and set to air this fall on CLT & Access. The nearly 12 hour days of shooting with hardly any downtime requires me to be constantly “on,” so I come armed with various forms of power bars, knowing I have to keep my energy up and can’t afford to crash. Of course I’m not the only one in need of healthy energy to keep me going through the day – power bars are a $1.4 billion industry – and have you tasted some of them? Someone gave me one a few months ago that resembled a brown log dipped in chalky white "yogurt" coating (what about it even resembles yogurt?) and tasted not a lot better. It contained 21 g of protein, but also over 300 calories, palm oil, and 44 grams of sugar!

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