![]() ![]() Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairie by Dan Clapson and Twyla Campbell. Prairie, like Eat Alberta First, is a lovingly-designed culinary paean to the food and natural ingredients all around us, but you can also see it as a rejoinder to the idea that Western Canada has nothing to offer the rest of the country beyond oil or hockey players. “So when you’re eating in a restaurant in Ontario, and the chef is using haskaps as a preserve or on a salad, those haskaps only really exist because of the University of Saskatchewan.” “Haskaps are very trendy right now, and part of the reason why they’re accessible and able to grow all across the country is because the crop was domesticated by the University of Saskatchewan agricultural department,” says Clapson, Globe and Mail restaurant critic for the Canadian Prairies, and co-founder of the Canadian magazine Eat North. A few of the chefs involved in the Grid Dinner Series make an appearance in the book, but Clapson and Campbell provide the bulk of the recipes for Prairie, making use of such local ingredients as sea buckthorn, Saskatoon berries and haskaps. There are money-saving tips, advice on reducing food waste and even a chapter on staples for the pantry, all with gorgeous photographs by Dong Kim. ![]() Prairie, being released at the end of August by Penguin Random House Canada, has more than just recipes. We’d load up a van full of food, some equipment, and go city to city putting on these dinners that used food from the Prairie landscape.” “I was kind of a roadie, and I’d also write about it. “He thought, let’s bring some attention to food on the Prairies with chefs from Saskatoon, Winnipeg, Calgary and Edmonton,” says Campbell, food and travel writer for CBC Edmonton radio. I hope that it’s like a Five Roses cookbook, something that just keeps going and going.”Įating local is also the philosophy behind Prairie, by Dan Clapson and Twyla Campbell.Īccording to Campbell, the idea came about as a direct result of the Prairie Grid Dinner Series, a handful of pop-up dinners across the Prairie provinces Clapson started in 2017. “That was a really wonderful thing to say and I hope that it’s true. “Brad Smoliak said to me, ‘Karen, a few generations from now people will still be using this book,’” Anderson says. It’s a hefty and informative tome full of useful information for those attempting to keep as close to the local food cycle as possible. Listed here are food artisans in different categories, including fresh fruit and vegetables, meat, preserves, honey, distillations and beer. Article contentĪt the end of Eat Alberta First there’s an appendix that divides Alberta into six regions. This advertisement has not loaded yet, but your article continues below. There are lots of my family recipes in there as well as from people I know from volunteering at Slow Food Calgary.” The woman that owns Crave Cupcakes gave me one of the treasured family recipes. “We also have farmers and ranchers as well. “It’s not just chefs, though,” says Anderson. Edmonton boasts chefs Brad Smoliak and Cindy and Brad Lazarenko of Culina fame among the high-profile contributors. Paul, master chef Michael Allemeier in Calgary and Eric Whitehead, who owns Untamed Feast in St. There are recipes from the Twisted Fork in St. SuppliedĪnderson has friends throughout the province and she enlisted many to help out. ![]() In addition, there are chapters on sourdough, canning and foraging, plus a list for Alberta food sourcing.Įat Alberta First from Calgary author Karen Anderson. They’re not named after the seasons, however, but on what they actually feel like it won’t take much effort to figure out what time of the year Cabin Fever, Harvest Hurry Up, and Neither Here Nor There refer to. Released in late April by Touchwood Editions, Eat Alberta First gathers recipes of varying skill levels from Alberta farmers, ranchers and food artisans in chapters based around our seasons. “We couldn’t do the food tours and I enjoy writing, so I decided to showcase this province that I love so much.” “It was a lot of, ‘Where can I get this? Where can I get that?” says Anderson, owner of Alberta Food Tours in Calgary and author of Eat Alberta First: A Year of Local Recipes from Where the Prairies Meet the Mountains. ![]() Activate your Online Access Now Article content If you are a Home delivery print subscriber, unlimited online access is included in your subscription. Manage Print Subscription / Tax Receipt. ![]()
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