Try Greek Salad with a Maple Twist

Greek Salad is one choice I might make when out for dinner or a quick lunch. But today, I thought, why not try to make it at home?

Try Greek Salad with a Maple TwistRomaine lettuce is one ingredient I love to use in many of my salads - in fact I truly enjoy a good Caesar as a side or main dish. However, with the E. coli outbreak linked to contaminated lettuce, my thoughts turn to another I enjoy - Greek Salad. This is one choice I might…

Getting your veggie fix, from home and abroad

With El Nino on the way, vegetable prices will likely rise next year. But you can always opt for local produce – for a little extra cost

Getting your veggie fix, from home and abroadThe Food Price Report 2019 suggests that vegetable prices will go up by as much as six per cent next year. That’s significant because, unlike meat or fish, fewer alternatives exist when it comes to replacing vegetables. According to the report, recently released by Dalhousie University and the University of Guelph, El Nino will be…

Falling in love with barbecue

Jack Thompson of BroBBQ.com talks about the necessity of a slow and patient, yet spontaneous approach to grilling

Falling in love with barbecueJack Thompson is founder of BroBBQ.com. What is BroBBQ and what do you do? Where are you located? When and why did you start this up? Thompson: BroBBQ is my brainchild, dedicated solely to all things BBQ. We are located in Texas. BroBBQ started February 2018 and I decided to start it just because BBQ is…

Flexitarianism muscles its way on to the food-service menu

Almost one-fifth of Canadians go meatless at various levels and restaurants are slowly adapting to this new reality

Flexitarianism muscles its way on to the food-service menuRestaurants are learning to serve consumers who are rapidly shifting away from animal protein. According to a recent study by Dalhousie University, nearly one in five Canadians have decided to either reduce the amount of meat they consume or have outright eliminated it from their diets. And 63 per cent of the 6.4 million Canadians…

Keeping the local food bank running smoothly

An average of 70 hampers go out each month within the Kindersley and Eston regions

Keeping the local food bank running smoothlyJoan Janzen of The Clarion On Monday afternoon in the third week of November, volunteers Heather Medcoff and Lois Huber were hard at work assembling food hampers at the Kindersley and District Food Bank, preparing for the monthly distribution of hampers to follow. Leslie Omness and Audrey Heit were also helping. “We put food donations…

Andrea Holwegner’s pursuit of healthiness

Health Stand Nutrition Consulting: achieving health without guilt or complexity

Andrea Holwegner’s pursuit of healthinessAndrea Holwegner is a nutrition and corporate wellness expert, food industry consultant, professional speaker and CEO (chief energy officer) of Health Stand Nutrition Consulting Inc. Tell me about your business and what you do? Holwegner: We specialize in achievement of health without guilt or complexity. We don’t just give you advice on what to eat,…

Protein wars ramp up as Canadians slowly move away from meat

A new study indicates that 6.4 million Canadians have either adopted a meatless diet or are limiting the meat they eat

Protein wars ramp up as Canadians slowly move away from meatWorld Vegan Day falls on Nov. 1 so it seems like an appropriate time to note that Canadians are eating less meat. Beef consumption is down by 16 per cent or 94 million kilograms a year compared to 2010. And since 32.2 per cent of Canadians are thinking of reducing their meat consumption within the…

A food service pioneer keeps growing

OPA! of Greece marks its 20th year with the same commitment to quality, healthy choices and variety

A food service pioneer keeps growingTheodore “Dorrie” Karras is president and CEO of  OPA! of Greece. Can you explain the history of OPA! and how it started? Karras: Opa! started 20 years ago in 1998. Founders Nick Tiginagas and Don Gebauer opened the first location in Market Mall in Calgary. At the time, Greek food was not prevalent in food…

Getting into the act: Judy Lavoie a key part of dinner theatre productions

Director for the Kindersley Players, a volunteer adult community theatre group

Getting into the act: Judy Lavoie a key part of dinner theatre productionsJoan Janzen of The Clarion The lyrics of an old song “we’re here for a good time” are well suited to Kindersley volunteer Judy Lavoie, who loves being director for the Kindersley Players, a volunteer adult community theatre group. This group began in the late 1980s with two one-act plays before beginning the dinner theatre…

Montana’s to open doors later this fall

Restaurant is being built next to the Best Western Plus Hotel on 13th Avenue East

Montana’s to open doors later this fallKenneth Brown of The Clarion Another new dining option is coming soon to Kindersley. The restaurant’s owner says the Montana’s BBQ & Bar is on track to open before the end of October. The Montana’s is being built next to the Best Western Plus Hotel on 13th Avenue East. West Fraser Developments Ltd., the hotel’s…

Responding to the tastes of passionate foodies

Alec Wang on how Nomme has taken food delivery to a new level by focusing on local and expanding customers’ culinary experiences

Responding to the tastes of passionate foodiesAlec Wang is CEO and co-founder of Nomme. Calgary’s Business: What is Nomme? When and why was it founded? Wang: Nomme is an on-demand food delivery company. The story of Nomme began with a desire to expand culinary horizons within a group of passionate foodies who were constantly on the hunt for the newest and…

How craft breweries build communities

Jim Button of Village Brewery talks about how local breweries should keep their focus close to home to be successful

How craft breweries build communitiesJim Button is co-founder of Village Brewery. Calgary’s Business: What was the spark that made you start Village Brewery? Button: I remember working at Sears in the early 1980s and saying to my pal Scott that one day I was going to own a bar. At that time I was working dock pickup and customers and employees…

Baby Gourmet makes baby food even you will eat

We put premium gas in our luxury cars so why not put the best, highest quality baby food into the most important members of your family?

Baby Gourmet makes baby food even you will eatJennifer Carlson is co-founder of Baby Gourmet and academic chair (Innovation and New Ventures) at SAIT's School of Business. Calgary’s Business: How did the idea of establishing Baby Gourmet come about? Carlson: The idea for Baby Gourmet came about 13 years ago when my then six-month-old daughter was starting solids and I was not happy…

Helping her town be the best it can be

Louise Campbell continues to lend a hand with various organizations, just as she has for decades

Helping her town be the best it can be  Joan Janzen of The Clarion Louise Campbell is not only a long-time resident of Kindersley, but also a long-time volunteer. “I’ve lived in town since 1968; now I’m trying to phase out of volunteering, because of age.” In spite of her efforts to “phase out of volunteering,” I found her at the United Church…

Why are consumers going meatless?

A strong economy gives us the time and money to think about the ethical, environmental and moral implications of our food choices

Why are consumers going meatless?It seems the pleasure of eating is being overpowered by values-based food consumption. And it’s happening at an astonishing pace. Vegetarianism and veganism are coming into their own, allowing more people to ‘come out of the cupboard’ to speak openly about and affirm their commitment to a self-imposed diet. They’re doing it for animal welfare,…
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