Comments for Don Genova's Blog

Comment on Food Matters – Stinging Nettles by Jeffrey William Parker

Jeffrey William Parker — Sat, 13 Jun 2020 15:08:29 +0000

Got a pot of tea on the stove..Stinging nettle from the banks of the Tobique River,NB..I haven’t found a lot of this and was very surprised when I did. OUCH with shorts on wading right into the middle ,waist deep stinging needle patch..At first I thought wasp! Parting the greens with my hands when I discovered it was this plant and now my hands are on fire..Race to the river and it help wash off the stinging..wow Later discovered that jewel weed// touch me nots..when plant is rubbed into a paste and applied to stinging area it’s stop the stinging… I know go back and pick some every year for tea. greens are good young…Hope you enjoy my story..stay safe, keep foraging 🙂

Comment on Remembering James Barber by Mona

Mona — Fri, 27 Mar 2020 10:29:26 +0000

Yesterday, I made “A Good Sensible Dinner for Four” from my original edition of this book. I keep forgetting that I don’t have nutmeg and I recalled it as being a bit peppery; so instead of nutmeg, cayenne, and pepper I used garam masala, turmeric, and smoked paprika. It was rich and delicious.

Comment on Food Matters – 2014 Food Life Advice (and trends) by Fitoru Keto

Fitoru Keto — Tue, 10 Mar 2020 09:22:17 +0000

Even though these advices were 6 years before I think these are still applicable today. I’ll definitely keep these in mind. Thanks for sharing and posting!

Comment on More Sardines For Sale! by Gleany Santan Heredia

Gleany Santan Heredia — Wed, 31 Jul 2019 01:36:15 +0000

I’d like to know when the boat selling sardines is expected at Steveston this year

Comment on Wild West Salmon by Gloria Loreque

Gloria Loreque — Fri, 21 Jun 2019 21:22:02 +0000

I also have been looking for this recipe for years since I used to make it for family and loved ones. Today I went on google and typed in homemakers magazine whiskey salmon recipe. I saw your blog and was so excited that you had printed it out for all to see I will be so glad to be able to make this again. Im old now but my daughter comes once in awhile my daughter comes for one of the meals I cook that she loves. She’s asked many times about the whiskey salmon. I’m so thankful to you for saving it and printing it. It truly is a delicious recipe and a keepsake.l don’t cook big meals anymore, just when my daughter comes over but it’s worthwhile when she does.

Comment on Food Artisans – Dakini Tidal Wilds by Catie Grandmont

Catie Grandmont — Thu, 06 Jul 2017 05:03:02 +0000

Hello Don
If you are interested in adding more food artisans to the second edition…my company is Caties Hot Dilled Beans…established in the early nineties. I produce small batch and hand made pickles, pepper jellies, salsa and fruit jams using locally grown ingredients. I have a facility and shop on my property near Qualicum Beach. I know of a couple of other food producers too. Look forward to hearing from you. No website, but plenty to see on my Facebook page. Catie

Comment on Food Matters: Denman Bakery/Vassili’s Bread Shop by Don Genova

Don Genova — Wed, 27 Jan 2016 16:29:31 +0000

In reply to Elizabeth.

Hi Elizabeth…this is not the website for the bakery. Best to call them directly with your questions…

Regards,

Don

Comment on Food Matters: Denman Bakery/Vassili’s Bread Shop by Elizabeth

Elizabeth — Wed, 27 Jan 2016 01:43:29 +0000

Have tried your delicious breads and triangles , I came in to get a menu of pizza and bread and u dont have one? If I call up to order how do I know what,
you should advertise your products one way or another?

Comment on The Thermomix Diaries by Jem Kerry

Jem Kerry — Wed, 09 Dec 2015 09:29:00 +0000

awesome article for thermomix lovers.! must read article for everyone.
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Comment on Food Matters – Find a Good Local Butcher by rebecca

rebecca — Fri, 30 Oct 2015 05:57:12 +0000

In reply to Fred.

I’m a little confused by Fred’s comments on price. Many staff and customers have noted that our prices are either comparable or not much higher than grocery stores like Thrifty’s, particularly for a comparable ethically raised product.
We price things by the 100g (or by the kg) because it provides the most accurate measurement, we can go up or down by the gram. One pound is 454grams, calculating any fractional amount of that is confusing for customers. However, we are happy to make the weight conversion upon request as it is easily done.
By the 100g is also standard pricing measures across the board for many food products.
Most of our grounds are priced between $1.33/100g (13.30/kg) and $1.66/100g (16.60/kg), with some of the more expensive meats being higher. Just as an example for you, there are some animal carcass’ that we buy for more than $11/kg. Yield is 60-70% for a talented butcher, so any meat from that animal is now just under $15.50/kg AT OUR COST, that is without factoring in any labor or operating costs.
So even $2/100g is reasonably priced.
What you seem to be forgetting is that NO meat or poultry, when ethically raised on natural feed, with adequate space and no antibiotics or hormones will ever be cheap. It never has been. Cheap meat/poultry is a myth with high environmental, moral and human/animal health costs.