How is it already March 1st? The good news is it means we are that much closer to spring and all of the new season produce I find March and April to be two of the hardest months in the kitchen – definitely the hardest months to shop and find inspiration. The fruit and veg from last year are dwindling, and getting a bit tired, and the reality is we are still a few months off of some of my favourite fruits and veg.
My classes and workshops are up on the website until the end of May. I am headed to England and Sicily for two weeks in April, and then to Ireland and England for ten days in May, so you’ll notice a few quiet spots on the calendar. There are a couple of new classes on over the next few months, but some of the favourites too, as always, if you were hoping to see a certain class pop up on the schedule, let me know.
It’s not a new trend, but we are constantly bombarded with information about how we should eat, often in quite a negative way. To me, it really doesn’t need to be that complicated, eat real food, and eat a varied diet. This also means that we have to get back into the kitchen and cook our food. We live in a society where it’s okay to not have the time to cook and shop – which I think is terribly sad. I often get told I’m lucky and fortunate to a) know how to cook b) care and have the time to cook and c) be able to eat the way I do. This is all very true, I am very lucky, and at times I take it for granted, which isn’t right. I don’t credit cooking school to being able to cook (although that obviously helps, ha!), but I credit growing up in a house where for the most part we ate homemade food. There are days I don’t want to cook, there are days I don’t have time, but I make the time, and I force myself to do it – you can cook a simple meal that is healthy and delicious in 20 minutes if you have a well stocked pantry and fridge – which is another problem for many people – get in touch if you want some ideas on what a well stocked pantry and fridge means to me. Lastly, I am very fortunate to be able to eat the way I do – I would give up a lot of things to continue to shop the way I do, before caving into more unhealthy habits. Three of the biggest ways we can save money when it comes to food are – eating less meat, eating at home, and being conscious of food waste. Make your coffee and bagel at home before going to work, take leftovers for lunch, cook meals that will last for a day or two, talk about food with friends to get new inspirations. To me food isn’t just part of my day – it’s a community, it’s a culture and it’s a conversation. Think about how our food starts – and I don’t mean the types of food that start in a plant – be connected to your food and how it’s produced and take the time to enjoy it.
For about a year I’ve had an idea to have like minded people get together and chat about bread – the idea is inspired by Real Bread Ireland and The Real Bread Campaign. Last year when I was in Ireland for a food and wine festival, I heard four bakers – with all different backgrounds (a home baker, a Michelin star chef turned baker, someone who was involved with agriculture and bread, and a bakery owner) chat about their bread stories. For lots, I’m sure my passion for bread seems a bit crazy, but it’s fun to watch and see as people get hooked on real bread. I love the sense of community it can bring, and I love that bread as a client just said the other day, “good bread is the most fundamentally satisfying of all foods…” for me that is to bake, and to eat. I love the story that bread can tell. I can’t wait to see where the idea goes with Real Bread Edmonton – if you’re interested in more information, get in touch. All welcome – whether you’re interested in learning more about real bread, are a home baker or more advanced
“Every new technology represents a trade-off; something is gained, but something is also lost. Often the thing lost is knowledge.” – Bee Wilson