There’s a stereotype that all the excitement in the Canadian food sector lies in a few locales.  That’s wrong – there are delights to be found across the country and  good things are cooking in Manitoba — or are being served up in their raw, marvelous, unprocessed glory.
Here’s a quick rundown of some of the exciting and interesting finds from Manitoba:
Cold Pressed Prairie Oils
We’ve all seen cold pressed canola oil.  How about cold pressed flax, sunflower and  hemp for salad dressings, dips, or finishing oils.  Grown locally, and …

Stefan Zauner started his culinary journey by attending the Schloss Hofen Culinary Arts School in Lochau, Austria. Upon graduation he began his career working in world-class facilities in Austria, Switzerland, and Bermuda.
In 1989, after moving to Canada, Stefan began working at the award winning Post Hotel Relais & Chateaux in Lake Louise, Alberta.
The majority of the past decade Stefan has been working in Toronto’s finest hotels including the Sutton Place Hotel, The Westin Harbour Castle Hotel and Conference Center and The Delta Chelsea Hotel.
In the spring of 2006, Stefan moved …

Jennifer Cockrall-King splits her time between Edmonton, Alberta, and Naramata, BC in the Okanagan where she eats, drinks, writes and teaches food writing courses. Her articles have appeared in Canadian Geographic, Maclean’s, the National Post, Chicago Sun-Times, Slow Canada, Homemaker’s and on CBC Radio among others. She posts them on-line at her website, when she manages to find a few spare moments. She is also the co-founder and the co-publisher of The Edible Prairie Journal, a print publication which began in 2004 and now continues on-line at www.edibleprairie.ca.
What’s your weakness? …

Barbara Barnes is a freelance home economist living in Edmonton, AB. and sailing out of Sidney BC. She is the former manager of the ATCO Blue Flame Kitchen, the last gas utility home service department in North America, and has written over 20 cookbooks under their banner. She has just completed her last two cookbooks for the “Kitchen”. She continues to write columns for the Calgary Herald and is featured in bi-monthly food segments on the CTV Edmonton Noon news. She is a frequent contributor to the galley column in …

This is quinoa in bloom. Until recently I’d never seen a picture of the plant. I knew quinoa was a South American ancient grain carrying many nicknames. Despite being dubbed Incan Gold and Gold of the Gods, I hadn’t paid much attention to quinoa after an unfortunate experience with it in pasta form more than a decade ago. But when I needed a gluten-free, low-GI alternative to rice, I found myself scouring the health food stores for the grain in its whole form.
The prices varied wildly. One popular brand was …