GreenSudbury

I've been a vegetarian since 1984. I'm passionate about bringing big flavors and good culinary technique to vegetarian cooking

Slow Food for Fast Living

By empowering neighbors to share in the harvest and care of urban fruit trees, we are preventing waste, building community knowledge and resources, and creating sustainable, cost-free ways to obtain healthy, locally-grown food. Because money doesn’t grow on trees… but fruit does!

At 24 years old, I became the executive pastry chef of a French restaurant where I stayed for 6 years.I started writing Tartelette (my nickname in my family) at the same time I was leaving the restaurant, unsure of what to do next, knowing it would be with food, writing about pastry, styling food, enjoying food.

Amazing Cakes

Table of Condiments That Periodically Go Bad

Slideluck Potshow is a non-profit organization devoted to building and strengthening community around food and art.

ONE Meats will now be able to proceed with the environmental study on the lands commonly known as the Rose property. The approval from council came after lengthy discussions with a number of concerns raised and the following decision was made by council.

South of Alberta's Badlands, where rainfall averages are lower than parts of Ethiopia, Nicholas Savidov's self-contained ecosystem has grown literally tons of fish, vegetables and fruit, for years, all with hardly adding any water.

For dessert, I chewed the sugary rhizomes of a licorice fern I found growing atop moss on a log at a wilderness area

This led to the creation of nearly 100 new recipes including her famed cream-and-butter style fudge. Twenty five other flavours make up the core of her business. Seasonally-themed favorites such as pumpkin pie fudge and blueberries-and-cream are made by special request, along with branded fudge cornerstones for Dalron Construction Limited.