Makes 8 patties (you can decide how many that serves!) For The Patties: 2 lbs venison (lamb works also) 3 eggs 1/3 cup butter 1 tsp cinnamon 1/2 tsp allspice 1/2 tsp cumin 1 medium onion 1 tsp kosher salt 1 cup organic sourdough bread crumbs (method in separate blog post) Turn...

makes two 8 inch galettes I can't get enough of this beautiful BC organic rye flour. I figured that the sweetness I find in this flour would be a great stage for the perfectly in-season heirloom tomatoes, with their bright sweet flavour.  The key to this recipe comes from my...

I haven't talked too much about the actual transformations occurring within me as I practice this market-only diet. There are many, and they are running deep. I haven't really talked about why I started either. Here it is... I started to change my previously very restaurant-fuelled, no-holds-barred food choices last...

  This recipe came together from my perennial philosophy of making what I have got. And by "what I have got" I mean, what is in season and grown sustainably and lived a good life within a short radius to where I too live and breathe. What grows together goes...

This last weekend at the market showed the true sign that we can source just about anything our hearts desire (that can grow here). When melons show up at the market, the only thing left really, are the pears and apples. So with that, the world of flavour is your...

Let me share some background. I have been a student of Traditional Chinese Medicine, a teacher of Yoga for many years, and a very interested student of Ayurveda. I was vegetarian at 17. That is where my profound interest in food began. What does food do to us, what is it...

With Mid Summer ( I consider this a new season ) coming into full swing, it really is the time to just eat what looks good. The market tables of these caring farmers always seem to take such care in presenting their produce. I'd guess it is because they are...

  We can't do everything, our society has learned. Farmers grow our veggies, raise our livestock and collect our eggs. There are even people who kill for us. (How do you think you get your meat?) Artists move our spirits. Accountants organize our numbers.    But- It's over engineered - we...

    Let's start at the very origin, at least my intersection in to the stream that brought us - Kevin Kossowan, Jeff Senger and me - all together for this beautiful lunch experience. In late May, I attended and spoke in Toronto at Terroir Symposium, a very meaningful Canadian food event,...

This recipe is an adaptation of one of my favourite Ottolenghi dishes from his "Jerusalem" cookbook. It may be from the "holy land" but the flavours are all good here, with our local terroir impression on this natural combination of flavours. 2 lb medium beets2 cloves of garlic1 tbsp honey1...