Cutting Board Wear and Care

If there is any one tool essential to the cook (besides the knife), it is surely the cutting board. First, I’ll preface this post with an admission: I don’t always use a cutting board. Sometimes I just cut right on top of the counter, or in my own hand. I can be pretty lazy sometimes….

Food Advertising towards Children

Did you know that middle school children can’t tell the difference between the news and an advertisement? Maybe that doesn’t surprise you, or maybe it does. Either way, it should make you consider the effect that advertising has on children. As a soon-to-be-mom (two months left before motherhood, OMGWTF), I have already thought about the…

Sourdough Ciabatta (And some bread theory)

First off, I have to ask forgiveness for the lack of pictures for this post. This was my second attempt at the recipe, and I wasn’t sure it was going to work as I had made a lot of changes to the first round. But, I found myself pleasantly surprised and without pictures of the…

Terroir 2017: An Introduction

It’s the final stretch of Culinary School at George Brown College. I’ve just finished one of my classes and was asked by my chef to speak with him in the hall along with a friend of mine. We met him with anxiety, thinking we had failed an assignment or erred in some way. Instead, it…

The Famous Cook

In the culinary world, there are some great mysteries that the lay-person knows nothing of. The Sous Vide machine, for example. My mother, I can guarantee, does not know what it is. But she has a microwave, and usually boils her water for tea in it every morning. My father owns a bread machine. He…

Hug a Farmer!

I grew up in a farm town. There weren’t more than two thousand people in town, and the surrounding landscape was made of crop fields and dairy farms. Cows are a normal part of the backdrop to me, as are tractors and long open expanses separated by thin tree lines and drainage systems. Almost everyone…

My Library

In the pursuit of knowledge, I have accumulated numerous cook books over the years. They have progressed from simple magazine-types from the corner stores, to fad diets, to text books, to cuisine-specific and specific chefs. My collection currently takes up the top shelf of our bookcase, just above my Psychology and Art textbooks. They are some of my…