Food and Drink

It’s funny how the days slip away from you. One minute an entire summer lies ahead, just ripe for the picking.

TORONTO — When it comes to healthy school lunches, Carol Harrison is passionate about making them a teaching opportunity. “We know food skills aren’t really being taught in school and they’re so important,” says Harrison.

Kids often don’t eat enough vegetables and fruit, so adding shredded vegetables to everyday foods helps. It also adds moisture and flavour.

If you need to a make a salad for a summer gathering and want it to be both tasty and nutritious, toss some cooked, cooled grains into it. Barley, brown rice and quinoa are excellent choices, as you’ll see in today’s recipes.

Having friends over this weekend, but not sorted out what to serve for dinner? Anita Stewart has a patriotic suggestion: Dish up a meal rich with Canadian foods.

Dear Eric: Can you tell me the difference between pork back ribs and spare ribs? Patricia In supermarkets, you’ll see two main types of pork ribs for sale, back ribs and side ribs, also called spare ribs.

It’s thick, creamy, rich, smooth, tangy and Vancouver Island-made — all great reasons to enjoy water-buffalo yogurt in your bowl or in a recipe. It was a child’s dietary needs that got McClintock’s Farm stirring in that direction.

Newcomer Kitchen helps displaced Syrians feel more at home

Each summer, the Fair at the PNE somehow outdoes itself in sourcing the most intense new foods imaginable.

Dear Eric: Regarding your West Coast Trail Cookies, I’m wondering how those could be made gluten-free.