Alex McNaughton puts B.C.’s forest bounty on the best restaurant tables. Even as a kid growing up in the Comox Valley on Vancouver Island, Alexander McNaughton knew how to find wild edible treasure. “I probably picked chanterelles before I was 10 years old,” says McNaughton, whose childhood pastime grew into a career as a professional…
edible stories
The Business of Foraging
By Benjamin A. Wurgaft and Merry I. White
Nem on the Menu: An Excerpt from “Ways of Eating: Exploring Food Through History and Culture”
SPONSORED Restaurants were not part of my childhood. My family invariably ate at home. This was fairly common in the 1940s and 1950s in the Midwest. One consequence was that we did not eat “other people’s foods,” that is, the food of other ethnic groups. The most exotic things I ate, in my 1950s childhood,…
Consumers Hold The Key To Building A Better Meat System
Stop and Eat the Flowers
Salmon Hot Dogs and More: Bringing the Ocean to the Barbecue
A range of new sea-centric products gives the grilling season a nautical spin. SPONSORED This grilling season, give your barbecue a splash of sea-worthy and planet-friendly flavor. With a bounty of ocean-inspired dishes that are perfect for any summer soirée, we invite you to shake things up and move beyond the usual hot dogs and…
By Amanda Rae
Grass Fed, Good Meat Burgers for Earth Day
Our farmlands—and taste buds—are rooting for grass-fed “good meat” at our tables. So what is grass-fed meat and why is it good? Where do you find it? How do you select and cook it? Imagine sinking your teeth into a hot, juicy burger. Crunch through its salt-and-pepper crust and savor the warm, beefy juices within….