The Globe and Mail in 60 seconds: Insect ingredients, wild nibblets and wine pricing (DiceFood.com)
The Globe and Mail in 60 seconds: Insect ingredients, wild nibblets and wine pricing
Filed under: in sixty seconds
- Mmmm insects. Some eat them outright, some ground them up into meals, and some grow their own for eating.
- For Northern Italian fare, try Vancouver’s La Quercia.
- With the lunch meat crisis, what on earth is left to feed the kids in this no-peanut butter age?
- Go here for a list of wild foods that are currently in their prime.
- Recipes: Dave Seidler’s Best Pancakes Ever, Sausage Topped Cornbread, and Julia Aitken’s Braised Lamb and Lentils.
- Tasting wines, and the world of pricing.
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vegan cooking, ethnic foods, atkins diet foods to eat, vegan recipes, vegatarian cooking
