by Tara Kimura, CBCNews.ca
What have you been packing in your lunch pail? Or more specifically, what have you been stuffing in your sandwiches? A recent survey conducted by the University of Guelph suggests that after the listeria outbreak tied to deli meats, fewer Canadians are opting to eat the ready-to-eat products.
by Kevin Yarr, CBCNews.ca
It was a hard decision faced by Co-op Atlantic a couple of weeks ago. All year long the grocery store chain had been running 50-50 draws with its members to raise money for what would be a very generous donation to the CBC P.E.I. Turkey Drive. Just over 600 turkeys plus vegetables, roasting pans, stuffing: an impressive feed for hundreds of Islanders who might otherwise have gone without.
There was a small glitch: the Co-op slogan, "Our choice is Atlantic First." Many people shop at the Co-op to support farmers in the region, but for this donation to feed as many families as possible, the Co-op would have to buy turkeys raised in Manitoba.
by Amber Hildebrandt, CBCNews.ca
'Tis the season for Christmas potlucks and parties. During this holiday, I have found myself more culinarily challenged than usual — having to whip up something for a few parties attended by people with dietary restrictions.
By Elizabeth Bridge, CBC Digital Archives writer
In my job at the CBC Digital Archives project, I come across some real gems from the vaults. Among my favourite clips are those dating from the Second World War, an era when the corporation really began preserving radio broadcasts for future generations.
From the distance of 65 years, the wartime imperative of food rationing seems romantic and sometimes even comical.
By Elizabeth Bridge, CBC Digital Archives writer
Food styling was a calling I was only vaguely aware of before I met someone who makes a living at it. Until then I had no idea one could combine lard and icing sugar to make something that passes for ice cream but won't melt under a photographer's hot lights.
Then there's the work of London photographer Carl Warner, in which food is styled almost beyond recognition. Dubbed "Foodscapes," his painstakingly assembled scenes recast crusty loaves as craggy hillsides, tropical fruits as hot-air balloons and silvery fish as the waves they swim under.
by Kevin Yarr, CBCNews.ca
Ham and potato scallop, Jamaican rice and peas perhaps?
And a lot of Kraft Dinner.
by Tara Kimura, CBCNews.ca
Some years back, I read an article suggesting that women starting their careers should not bring baked goods into the office on the basis that they would not be taken seriously. For better or worse, I've actively chosen to ignore this tip, reasoning that I would never think less of a co-worker who chose to share a batch of cookies or a day-brightening birthday cake.
by Jessica Wong, CBCNews.ca
A sparkling wit, magnetic personality or perhaps the ability to pour a great cocktail may be the secret weapon of some people, but for me, my ace in the hole tends come from the kitchen.
By Andree Lau, CBCNews.ca
(Courtesy Kevin Kossowan)
“It was my first smoking in my new yard, with apple pruned from my very [own] apple tree, smoking pork that a friend and I butchered with our very own hands, from a pig that was lovingly raised not too far from here.”
It’s easy to get wound up in Kevin Kossowan’s blog, as he writes about hunting big game in Alberta, going through the butchering process, and valuing both the good and bad in the full cycle of how meat ends up on our dinner tables.
Kossowan started his self-named blog strictly because his loves food and wine. But it’s evolved in the past few years to focus more on hunting, a topic few sites — much less Canadian ones — cover.
by Amber Hildebrandt, CBCNews.ca
I've tuned in for live blogging of sports games. I've even glanced at blogs relaying a play-by-play of the Oscars.
But blogging a food event? Only in New York.
From trends and culture to politics and nutrition, Food Bytes serves up tasty tidbits about food and the issues surrounding it that flavour our everyday lives.
About the writers
Amber Hildebrandt writes for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and "foodie" ways.
Leigh Felesky is a Sr. Producer at CBCNews.ca who's constantly looking for speedy ways to make healthy, delicious and HOT food. She also spends her time teaching journalism at Ryerson University and trolling the site for the best user-submitted content, featured in the Your best stuff blog.
Tara Kimura is the consumer life reporter for CBCNews.ca, covering a wide range of issues that range from rising food costs and the growing organic movement, to new trends in the marketplace. Tara joined CBC in 2000, has worked as an online reporter/editor for the CBC Digital Archives website, and covered the 2002 and 2006 Olympics for CBCsports.ca.
Andree Lau is a CBC web reporter in Calgary. Her journalism career includes seven years as a CBC-TV reporter. Her own blog called "are you gonna eat that?" chronicles her eating adventures (including sampling snake and camel hoof tendon).
Jessica Wong is a CBCNews.ca writer who loves to eat and cook, as well as discuss, read and watch programming about food, sometimes all at once.
Kevin Yarr, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.
