In order to be a disrupter, in any industry, unconventional methods are often required. Will Bergmann follows this philosophy, in the best possible way. As a young, modern-day farmer growing canola near Winnipeg, Will has seen his fair share of media maelstroms, news cycles and self-proclaimed activists dictating what the next big story will be….
What Ellen’s Lovin Word of the Year For the past few years, I’ve shared with my community a Word of the Year and people have shared back! It’s wonderful to learn from each other. A World of the Year is like a new year’s resolution but not. It’s setting a yearly intention to help guide…
Chef John Horne’s career can best be described as a quest of curiosity. The District Executive Chef for Oliver & Bonacini Restaurants, John has been driven by an appetite for learning, from his years formally studying culinary at Niagara College, to his extensive stints at prestigious internationally acclaimed restaurants, John’s insatiable search for culinary greatness…
What Jenn’s Lovin’ Homemade Pizza It’s dark early, there’s a chill in the air and nothing warms up my home faster than homemade pizza night. This is my go-to, versatile, simple, forgiving pizza dough recipe that is sure to turn you into a dough master! I’ve made it early in the day and set to…
Jasmine Baker is well-known for her effortless entertaining. The culinary creator and recipe crafter from Toronto is regularly called upon to inject her personal flair for flavouring at Canada’s top food events, curating not just a decadent and delicious meal, but also a thoughtful and creative approach to entertaining. In our interview with Jasmine, she…
What Ellen’s Lovin’ Giving the gift of artisan with love Edible gifts and experiences is what I am gifting this season to the people that I love. Things like wine, Constance Popp chocolates, great lotion from Tiber River, honey from Wendell Estate, local pottery or art and even delicious dinners at my house. What I…
Baking with sticky ingredients? Baking with melted chocolate? Baking a recipe that calls for vegetable oil? Did you know that when a recipe calls for a solid fat to be melted you can often use canola oil instead? This works easily for cakes and muffins.
What Lynn’s Lovin’ Seasonal Squash Fall is a wonderful time of the year to enjoy seasonal squash. It is so versatile, and I love using squash in soup, pies, breads, sautéed, and even spiralized into ‘noodles’. Varieties such as Cinderella, spaghetti, acorn, butternut, kabocha, sugar pumpkin and sweet dumpling are widely available, delicious and packed…
Celebrating Canadian cookbook authors, Canadian ingredients and Canadian farmers! Canola Eat Well is proud to partner with the Taste Canada Awards for the 2019 Cook The Books culinary competition. Canola oil is a staple ingredient in kitchens across the country and it makes our farmers so proud to see it appear in countless Canadian cookbooks!…
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