food news blog

Win a Trip to Food Photography Heaven with Japan Tourism

Even for those working in the food photography industry – where free lunches are par for the course – the prospect of an all-expenses-paid foodie-trip to Tokyo is a metaphorical gift horse that few would be willing to submit to an oral examination. If you see what we mean.

In fact, whichever way you look at it, Japan is a foodie paradise. Add to that the Japanese talent for minimalist design and perfect presentation, and the country is likely somewhere near the top of any food photographer’s bucket list of destinations. And thanks to the UK branch of the Japan National Tourism Organization (JNTO), a few lucky Brits will be traveling to Tokyo and Hokaido to sample the best in saketo feast on world-famous wagyu beef, or slurp down tasty ramen at the Ramen Museum.

JNTO has partnered with ANA, JAL, Prince Hotels and Sake Samurai to offer several lucky winners the chance to win several amazing Japanese foodie prizes. And all you have to do is enter the draw on the JNTO website. Whether you’re an experience food photography expert or a budding food photographer or food stylist, this is a pretty amazing opportunity.

The winner of the ANA Prize will travel to Japan on with Japan’s only 5-star airline, All Nippon Airways, enjoying not one but two amazing foodie experiences: dinner at Nihonbashi Toyama, a restaurant that specializes in seasonal dishes from Japan’s Toyama region; and the opportunity to sample from nine varieties of regional ramen at the Shin-Yokohama Raumen Museum in Yokohama.

Alternatively, if you’re lucky enough to win the JAL Prize, you’ll be flying to the northern Japanese Island of Hokkaido with Japan Airlines, Japan’s flag carrier, for a spot of skiing at two of Japan’s top mountain resorts: Niseko Ski Resort Grand Hirafu and Rusutsu Resort.

The winner of the Sake Samurai Prize will be initiated into the rituals of Japanese rice wine at a private sake tasting. Finally, the Wagyu Prize winner will enjoy a meal of wagyu beef for two at the top restaurant Tokimeite.

Whichever particular prize, this competition offers a fantastic opportunity to put together a stylish portfolio of food photography. At least that’s assuming that Japan’s incredible culinary creations stay on your plate for long enough to point a camera at them.

To participate in the competition, go to the JNTO website and enter your details before the 27th of November 2017, and you and a friend could soon be flying off to food photography heaven. Unfortunately though, the competition is only open to entrants based in the UK.

Best Food. Photography has no connection with JNTO, JAL, ANA, Sake Samurai, Prince Hotels or any of the other partners in this promotional competition. We simply believe that it’s something our UK readers might be interested in participating in.

Good luck to all those who enter!

Win a Trip to Food Photography Heaven with Japan Tourism Read More »

Biden says the debt deal is ‘very close,’ food aid emerges as final sticking point – National

Work requirements for federal food aid recipients have emerged as a final sticking point in negotiations over the looming debt crisis, even as President Joe Biden said a deal was “very close.”

Biden’s optimism, in comments to reporters as he left the White House on Friday evening, came as the deadline for a potentially catastrophic default was pushed back to June 5 and seemed likely to drag negotiations between the White House and Republicans over raising the debt ceiling into another frustrating week.

House negotiators departed the Capitol after 2 am Saturday without a deal. They were expected to return hours later in hopes of reaching an agreement with the White House over the holiday weekend.

Both sides have suggested one of the main holdups is a GOP effort to expand existing work requirements for recipients of food stamps and other federal aid programs, a longtime Republican goal that Democrats have vigorously opposed.

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Even as they came closer to a framework on spending, each side seemed dug in on the work requirements. White House spokesman Andrew Bates called the GOP proposals “cruel and senseless” and said Biden and Democrats would stand against them.


Click to play video: 'Biden says a possible deal on the debt ceiling could be seen Friday night'


Biden says a possible deal on debt ceiling could be seen Friday night


Louisiana Rep. Garret Graves, one of House Speaker Kevin McCarthy’s negotiators, was blunt when asked if Republicans might be relevant on the issue: “Hell no, not a chance.”

The later “X-date,” laid out in a letter from Treasury Secretary Janet Yellen, sets the risk of a devastating default four days beyond an earlier estimate. Still, Americans and the world unnecessarily watched the negotiating brinkmanship that could throw the US economy into chaos and sap world confidence in the nation’s leadership.

Yet Biden was upbeat as he left for Camp David: “It’s very close, and I’m optimistic.”

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Failure to lift the borrowing limit, now $31 trillion, to pay the nation’s incurred bills, would send shockwaves through the US and global economy. In a blunt warning, Yellen said failure to act by the new date would “cause severe hardship to American families, harm our global leadership position and raise questions about our ability to defend our national security interests.”

Anxious retirees and others were already making contingency plans for missed checks, with the next Social Security payments due next week.

Biden and McCarthy, R-Calif., have seemed to be narrowing on a two-year budget-slashing deal that would also extend the debt limit into 2025 past the next presidential election. The contours of the deal have been taking shape to cut spending for 2024 and impose a 1 per cent cap on spending growth for 2025.

But talks over the proposed work requirements for recipients of Medicaid, food stamps and other aid programs seemed at a stand still Friday afternoon.

Biden has said the work requirements for Medicaid would be a nonstarter. But he initially seemed potentially open to negotiating minor changes on food stamps, now known as the Supplemental Nutrition Assistance Program, or SNAP.

The Republican proposal would save $11 billion over 10 years by raising the maximum age for existing standards that require able-bodied adults who do not live with dependents to work or attend training programs. While current law applies those standards to recipients under the age of 50, the Republican plan would raise the age to include adults 55 and under. It would also decrease the number of exemptions that states can grant to some recipients subject to those requirements.

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Biden’s position on the SNAP work requirements appeared to have hardened by Friday, when the spokesman Bates said House Republicans were threatening to trigger an unprecedented recession “unless they can take food out of the mouths of hungry Americans.”

Any deal would need to be a political compromise, with support from both Democrats and Republicans to pass the divided Congress. Many of the hard-right Trump-aligned Republicans in Congress have long been skeptical of the Treasury’s projections, and they are pressing McCarthy to hold out.


Click to play video: 'Debt ceiling must be raised by June 5 to avoid default, new warning says'


The debt ceiling must be raised by June 5 to avoid default, a new warning says


House Republicans have now pushed the issue to the brink, displaying risky political bravado in leaving town for the Memorial Day holiday. Lawmakers are not expected to return to work before Tuesday, at the earliest, and McCarthy has promised lawmakers he will abide by the rule to post any bills 72 hours before voting.

Watchful House Democrats are also pressing Biden to reject any new work requirements. The top three House Democratic leaders led by Rep. Hakeem Jeffries of New York spoke late Thursday with the White House.

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The Democratic-held Senate has stayed out of the negotiations, leaving the talks to Biden and McCarthy. But Senate Majority Leader Chuck Schumer of New York has pledged to move quickly to send a compromise package to Biden’s desk.

Weeks of negotiations between Republicans and the White House have failed to produce a deal in part because the Biden administration resisted for months on negotiating with McCarthy over the debt limit, arguing that the country’s full faith and credit should not be used as leverage to extract other partisan priorities.

But House Republicans united behind a plan to cut spending, narrowly passing sweeping legislation in late April that would raise the debt ceiling in exchange for the spending reductions.

“We have to spend less than we spent last year. That is the starting point,” McCarthy has insisted.

One idea is to set the topline budget numbers but then add a “snap-back” provision to enforce cuts if Congress is unable during its annual appropriations process to meet the new goals.

Lawmakers are all but certain to claw back some $30 billion in unspending COVID-19 funds now that the pandemic emergency has officially been lifted.

&copy 2023 The Canadian Press

Biden says the debt deal is ‘very close,’ food aid emerges as final sticking point – National Read More »

KFC scraps popular Sunkist from Australian menu, angering fast-food lovers

KFC has axed a popular soft drink from its menu, replacing it with the sugar free version – but the move hasn’t gone down well with everyone.

Food blogger Russ Eats claimed Sunkist, a popular orange fizzy drink, was “gone” from the fried chicken giant’s menu.

Instead, Sunkist Zero Sugar was being offered to customers, a switch it seemed not everyone could get behind.

“Bad news, normal Sunkist is gone and has been replaced with Sunkist No Sugar,” the foodie from Newcastle, NSW, said in a video shared on Wednesday.

Russ also claimed, his “girlfriend’s favorite drink” – an apple juice – had been replaced with sparkling water.

“There’s rumors they aim to replace all the drinks with zero sugar versions. But if you’re at KFC, why would you want zero sugar?” the frustrated food lover continued.

“It’s absolutely beyond me. Unless you’re diabetic, then I understand.”

KFC has axed a popular soft drink from its menu, sparking anger among Aussies

The chicken experts have since confirmed the rumor exclusively to news.com.au, explaining the brand was looking forward to hearing what customers think.

“We’re always looking for new ways to innovate our offerings and this includes the drinks menu,” a KFC spokesperson said.

“We’ve recently made changes that will see Sunkist being replaced with Sunkist Sugar Free, removing apple juice and introducing sparkling water.

“We’re excited to introduce these changes and we hope our customers are too.”

Social media users however, don’t appear to be as excited by Colonel Sanders’ bold decision, responding to frustration online.

“Aghh why can’t they just have both Sunkist and zero sugar Sunkist,” one disappointed chicken fan asked.

“Zero sugar stinks,” another declared.

As one mum said: “Noticed the lack of apple juice the other week and my toddler was very upset.”

“The Sunkist news is a DAGGER to the heart,” someone else lamented.

“Good to have sugar free options of course but let’s not go overboard,” another scoffed.

However, some were happy with the switch, arguing the sugar free version was “elite”.

“The no sugar Sunkist is actually sooo good. so much better than regular,” one argued.

“Sunkist zero is sooo good though,” one person agreed.

The move comes seven months after McDonald’s Australia scrapped Sprite from its menus, offering up Sprite Zero instead.

“McDonald’s Australia has recently moved to Sprite No Sugar across its restaurants nationwide,” a spokesperson said.

“We look forward to hearing customer feedback on the new beverage option.”

Aussies were equally as horrified by the decision, calling on the restaurant to offer both varieties.

KFC scraps popular Sunkist from Australian menu, angering fast-food lovers Read More »

Death Threats Prompt BTS Army to Call on BigHit to Protect Jungkook

Jungkook performing during FIFA World Cup Qatar 2022

Photo by Ian MacNicol/Getty Images

BTS members, Jungkook has previously urged fans to stop sending food to his house. But it seems like not everyone got the message as one stalker announced plans to kill the K-pop star before he entered his military duties. Now, worried K-pop fans called out the artist’s music label to do something before something bad happens.

The hashtag #ProtectJungkook and the phrase “TAKE ACTION IMMEDIATELY” trended on Twitter after someone on Instagram announced that they planned to kill the K-pop star in his house. They claimed that they live next to the K-pop star and expect his name in the news proclaiming that he is dead.

The stalker claimed that they were responsible for sending Jungkook food before the K-pop star urged fans to stop via Weverse. They claimed that the K-pop star was “rude” to them after he refused to take their food. Now they’re claiming that murdering the star shouldn’t be difficult.

Luckily, their first attempt was a bust since the stalker claimed that Jungkook wasn’t at home at the time. They’re now asking for the artist’s location in hopes of finding him.

Fans tried to tag Big Hit and the official BTS accounts to warn them about the death threats but the stalker added that their account is “private” so neither BigHit nor BTS will know their plans. This didn’t stop fans from tagging both the label and official accounts on Twitter in hopes of getting their attention.

This isn’t the first time that BTS members received death threats from stalkers. It was reported by Mashable that Jimin received death threats back in 2022, days before BTS’s concert in Busan.

At the moment, neither Jungkook nor BigHit have mentioned anything about the alleged attempted attack on the K-pop star. However, the fact that the first alleged attack was a failure since Jungkook was fortunately not at home may have been proof that they’re already aware of the situation.

Death Threats Prompt BTS Army to Call on BigHit to Protect Jungkook Read More »

‘Elevated comfort food’: 11th POST on Queen restaurant open for business

The nachos at 11th Post in Niagara-on-the-Lake.

If you are looking to try something new that reminds you of an old classic there is a new restaurant on Queen Street to explore.

11th POST on Queen, located at 135 Queen St. near the post office, opened on April 12 and held a ribbon-cutting ceremony on April 24.

The restaurant is owned by the Two Sisters, Angela Marotta and Melissa Marotta-Paolicelli.

Marotta-Paolicelli said the restaurant serves “elevated comfort food with more healthy options or for people who want to indulge a bit.”

She said the focus was “comfort food” such as a great burger and fries or a delicious roasted chicken that reminds you of the food you have grown up.

The 11th POST is not the pair’s first try at the restaurant industry, also owning Kitchen76 at Two Sisters Vineyards.

Marotta said they wanted to try something different with the 11th Post to set it apart.

Marotta-Paolicelli said when they decided to “dive in” and create the restaurant, “we wanted it to be different. We wanted more comfort food and not Italian like at Kitchens.

Though it is intended to be different, Justin Lesso — once the chef at Kitchen76 — is the executive chef at 11th POST.

Marotta said they chose the name 11th Post as a nod to the Two Sisters wine called Eleventh Post.

Melissa Marotta-Paolicelli said she was looking forward to “being welcomed by our friends and neighbors.”

President and CEO of the Niagara-on-the-Lake Chamber of Commerce and Tourism NOTL Minerva Ward attended the ribbon-cutting along with Lord Mayor Gary Zalepa and Deputy Mayor and Councilor Erwin Wiens.

Zalepa said the development done was “just splendid.”

“It’s wonderful,” said Zalepa. “You did it really well.”

He added that the premises were “spectacular.”

Wiens said “his hat was off” to the sisters, noting that many people would have walked away after dealing with so many archeological delays.

“We are very excited to be part of the incredible landscape of different restaurants and different options in the area,” said Marotta-Paolicelli. “We want to do things with an elevated service and attention to quality and detail.”

Marotta added that there is also a late-night menu.

11th POST ON QUEEN

135 Queen St, Niagara-on-the-Lake

(289) 646-7678

11th postonqueen. ca

Wednesday and Thursday, 11:30 am to 9 pm Friday and Saturday, 11:30 am to 10:30 pm Sunday, 11:30 am to 9 pm

‘Elevated comfort food’: 11th POST on Queen restaurant open for business Read More »

Frate Street Food opens to the public

Chef Rob Nesbitt said his love of travel served as inspiration for a unique new restaurant in Ford City – Windsor’s first restaurant based out of a shipping container.

“I wanted to bring something unique to Windsor,” he said. “Essentially, if you didn’t go away on vacation and you wanted to get away, this is the place.”

Frate Street Food’s pink shipping container is located in the green space beside Pressure Drop on Drouillard Road.

Nesbitt said a Cinco de Mayo themed grand opening was planned for the weekend ahead, after they had soft launched the establishment earlier in the spring.

“We took advantage of some nice weather in the beginning of April and it went great,” he said.

For the rest of spring, Frate Street Food will be open Wednesdays and Thursdays from 3 pm to 9:00 pm, Fridays from 3 pm to 10:00 pm and Saturdays from 11 am to 10 pm

Nesbitt plans to expand hours in the summer.

He said the menu would rotate every two weeks, offering up different globally-inspired street food options all the time.

For now, he said the lamb tacos, and overall atmosphere, have been big hits.

“It’s almost like you’re in your friend’s backyard on a Caribbean island,” he said.

Frate Street Food opens to the public Read More »

The Best Food Photography Blogs for Learning Food Photography

Some of the best food photography blogs offer not only inspiration but also provide solid practical tips and advice. In fact, for those who want to master the basic techniques of food photography, most of the essential information can be found online. Check out our list of the best food photography blogs for learning practical food photography skills.

Those wanting to learn food photography often face a dilemma as to whether they should sign up for a food photography course or just try to learn on their own. With so many great free resources out there, you might well be asking what’s the point of doing a food photography course.

But although there is indeed plenty of great info out there, it’s important to remember that most of these blogs offer food photography tips for free in the hope of getting you to sign up for one of their own courses or workshops (fine, they have to cover their expenses somehow). Obviously then, they are going to hold back some of the most important information, otherwise there would be little point in anyone stepping up to the paid version.

Nonetheless, the free tips and advice some of these blogs offer can be really helpful for beginners. At the very least, they can be a great way of getting the basic knowledge under your belt before hand, so as to be in a better position to get the most out of a course.

And who knows, in some cases the paid or subscription food photography lessons offered by these blogs might even be worth it too. Here at Best Food Photography we have no direct experience of the premium content offered by any of the sites we review here. However, we can say that if we were in the market for such a thing, we’d put our trust (and money) in some of these blogs more than others.

The majority of the blogs we feature here are clearly run by knowledgeable people with genuine professional food photography experience, and so they are likely to offer decent quality paid workshops etc. too. With that said though, judging by the quality of the free content provided, one or two of the others would not be worth investing good money in (or, to be perfectly honest, even worth just giving your email address to). For free though, they are absolutely fine. Especially if you are just starting out.

With these minor caveats out of the way, which are currently the best food photography blogs for learning about the creative and technical aspects of food photography?

The Best Food Photography Blogs For Learning Food Photography

Food Photography Blog

The Food Photography Blog

Food Photography Blog is without a doubt one of the best food photography blogs out there

A great resource for both beginners and intermediate level food photographers alike. Food Photography Blog features many articles containing well-informed – if not super-advanced – advice about shooting food photography and running a food photography business. Articles are written in a simple, informal style that never insults the reader’s intelligence, yet remains accessible and easy to understand. The site is also run by an active and experienced professional food photographer – LA-based Christina Peters – so you can be sure that the information provided is of genuine value.

On the negative side, we’re not too enthusiastic about the mass-market web-design, but in reality this is unlikely to put most people off (in fact, quite the opposite). Really the only major inconvenience, then, is a single pop-up window when first landing on the site. But this is easily dismissive and thankfully doesn’t come back to harass you each time you click on another page. Be prepared to hand over your data if you want the “free” e-books though.

The Food Photography Blog appears to be updated a few times per month and most of the posts are helpful and illuminating, so it’s definitely worth checking back for new material on a regular basis. Without a doubt one of the best food photography blogs out there. Recommended!

The Food Photography and Styling Guides

The Food Photography Guides

Already featuring around 20 well-written articles on the practicalities of food photography and styling, The Food Photography Guides is one to watch

A quite recent addition to the food photography blogging niche, Food Photography Guides largely seems to exist for the purpose of selling food photography lessons and Lightroom presets (there’s a “welcome” pop-up again fishing for your data). However the site also offers a number of free food guides and tutorials on its blog to hook you in.

If you are just starting out, there’s quite a lot of good advice to be found here, and the tone of the articles is personal and the content is clear. Definitely one to keep an eye on in the future.

Two Loves Studio

The Food Photography Blog

Food Photography Blog is an excellent resource for learning food photography techniques

Two Loves (presumably food and photography) is run by Rachel Korinek, an enthusiastic and helpful blogger in Melbourne, Australia. Rachel provides plenty of well-informed tips on food photography and styling, all delivered in a clear and interesting manner. She’s also very happy to engage with readers; offering plenty of feedback and advice in the comments section below.

All in all this is a good quality, active blog that is clearly trying – and indeed succeeding – to become something of an authority on food photography. Although some might find the blatant commercialism and everyone’s best-friend writing-tone a little annoying, the information on offer is of consistently high caliber. Indeed, this is a very serious contender for the title of best food photography blog and is well worth repeat visits.

As with most of these sites, Two Loves offers a free food photography course in return for your soul.

We Eat Together

We Eat Together, one of the best food photography blogs

Practical and well-informed: We Eat Together

We Eat Together – run by another pro LA food photographer, Skyler Burt – is a font of genuine food photography knowledge from someone who clearly knows what he’s talking about. Although sometimes the writing and page-layout can be a little confusing (there are often just too many fonts all at once), it’s well worth persevering, as Skyler is evidently an experienced photographer with a lot of useful food photography tips to share. And while he’s knowledgeable about the technical side of food photography, he’s thankfully not too caught up in gear-lust.

Once again, this blog isn’t offering free tips purely for the good of mankind though: in this case the product being pushed is a “master class” food photography video. Nonetheless, there’s stack of good free info on here, and we can fully recommend We Eat Together specifically for advice on food photography composition, lighting and equipment.

Shoot The Cook

Shoot The Cook food photography blogs

Shoot The Cook is great for beginners with a DIY attitude

Shoot The Cook is run by Laura, a Dublin-based product designer by day, who shares a few of her food photography tips along with numerous recipes. Obviously Laura is still working out a lot of these things for herself, but if you are too, then it could be very helpful to tag along for the ride with her.

We also dig her hands-on, make-do-with-what-you’ve-got approach to food photography:

All you need for taking good photos is a lot of enthusiasm and a small space no bigger than a school desk.

Well, yes, that and a bit of talent and a whole lot of hard work. But we salute the sentiment all the same, and Laura’s blog clearly shows that you can achieve a great deal with not a lot.

Most of the articles to date deal with very simple beginner’s topics (the rule of thirds, for example), but Laura explains these concepts clearly and the text is accompanied by numerous helpful diagrams.

The food is not always the most authentic looking (indeed we spotted one pasta dish that would have the average miss Italiana throwing her hands in the air throwing in dismay), but if you’re just setting out on the food photography path, then Laura’s lighting tips and essential food photography equipment lists can be a great source of information and encouragement.

Learn Food Photography

Learn Food Photography, not one of the best food photography blogs

Learn Food Photography: somewhere between a self-help teacher and a bored teen

So, like, just the other day. Or was it the other week?

Not that long ago anyway.

There I was. Just looking on the internet.

That’s right, the internet. Yup!

And like, there were some words and stuff. Maybe even a few pictures too.

Yes! Pictures! Aren’t pictures like, totally awesome?

Anyway, there I was looking on the internet.

And I found this blog.

Or was it a website?

Well, lets call it a blog for now OK? And it was talking about, like, food photography and all that crazy kind of stuff.

Cool, huh?

And, so, like, I was totally reading all these words and things.

And I figured that probably the guy must be like…12 years old.

And suffer from acute ADD.

And I feel sorry for the guy.

‘Cos you know, I’d feel pretty bad too if my private Whatsapp messages somehow ended up on the internet by accident and people started, like…reading them.

Ugh, oh!

Not everyone’s taste, but be our guest…

The Freaky Table

The Freaky Table food photography blog

Philosophical food photography musings: The Freaky Table

The Freaky Table is a somewhat pretentious blog run by a not-especially-humble Italian food photographer and ceramicist who has a penchant for heavy-handed Photoshop vignetting.

We’re not really selling it, right?

Bear with us though, because the author, Zaira, is clearly pretty well-versed in photography. Particularly the meaning side of things. And interspersed between her self-indulgent pondering on the changing of the seasons in the garden of her “aristocratic” villa, the glorified vacation photos, and the rustic-bohemian posture, there are actually some interesting ideas about food photography to be found on The Freaky Table’s pages.

While only just scraping through onto our list of the best food photography blogs, The Freaky Table has something that none of the other sites we review here can offer: a more artistic and philosophical approach to shooting food photography. Anyone hoping to learn about f-stops and ISO settings will only be disappointed. Instead, come here for insight into the thinking and attitude behind the more creative side of food photography.

And for once the site owner isn’t selling anything.

Apart from herself.

So there you have it. These are what we consider to be the best food photography blogs for learning the art of food photography out there right now.

Of course, beyond these, you’ll also find lots of good technical info about food photography on many of the more generalized photography websites such as Fstoppers and Digital Photography School etc. But their posts tend to be a little less in-depth, and there’s a lot to be said for making a site you can regularly visit for new information as you progress with your own photography.

Check out a few for yourself, and maybe you’ll find a new mentor for your food photography!

Let Us Know Which You Think are the Best Food Photography Blogs

What do you think of our list of the best food photography blogs? Did we miss any blogs offering valuable food photography knowledge? Let us know in the comments below!

The Best Food Photography Blogs for Learning Food Photography Read More »

Northern Ont. news: More seniors using food banks

While food banks continue to struggle with higher food costs, service providers in Sault Ste. Marie is noticing a growing number of seniors are relying on food donations. However, one such provider says the need among seniors goes beyond food.


In addition to addiction support services, Save Our Young Adults – or SOYA – also operates a food bank out of its depot.

SOYA founder Connie Raynor-Elliott told CTV News more and more seniors are showing up at the door.

“They live on fixed incomes and they have a lot of pride,” said Raynor-Elliott, who added that seniors often have different dietary needs and are unable to eat certain foods.

The group is also finding that some seniors are also unable to afford other essentials.

“Ensure – look at the cost of that stuff,” she said.

“Donations? Next to nothing to Ensure. When it comes to incontinence, like Poise, diapers. Our babies get diapers, our seniors need them too and the cost of them is ridiculous.”

Donna Hilsinger is a former city councillor and a local business operator, who regularly makes donations to SOYA. She said those who are able must continue to donate.

“Fixed income is exactly that, and people have to make decisions on ‘do I eat? Or do I share with my family?'” said Hilsinger.

“I just think it’s important to give where we can.”

Meantime, SOYA is looking for senior-friendly food donations such as nutritional shakes and softer, easy to chew food. They’re also looking for incontinence products.

For more information on SOYA’s activities, visit their Facebook page.

Northern Ont. news: More seniors using food banks Read More »

Recipes with Julie Van Rosendaal: Food fit for a king

On May 6, King Charles will be crowned alongside Camilla, the Queen Consort, at Westminster Abbey in London.

There are coronation celebrations planned across the country, with many gatherings involving food, of course.

Their majesties shared a quiche recipe featuring spring ingredients — spinach, broad (or fava) beans and tarragon — for The Big Lunch, an initiative that has coordinated over a million community gatherings since 2009.

Buckingham Palace has also announced three official recipes, developed by some of Britain’s most beloved chefs: Adam Handling, Ken Hom and Nadiya Hussain.

We spoke about some of the recipes you can whip up this week on the Calgary Eyeopener.

The Big Lunch Coronation Quiche

A deep quiche with a crisp, light pastry crust and delicate flavors of spinach, broad beans and fresh tarragon. Eat hot or cold with a green salad and boiled potatoes — perfect for a coronation lunch!

Note that in Canada, cream is not as heavy as double cream in the UK

At over 50 per cent butterfat, the cream from Vital Green Farms is, otherwise you might want to reduce the quantity of milk by about half.

I’ve also called for large versus medium eggs, which are more common here.

To streamline the process, start with thawed frozen pastry — enough for a single-crust pie.

Recipe adapted slightly to suit our Canadian kitchens courtesy of the King, the Queen Consort and The Big Lunch.

A quiche sits on a counter.
To make this coronation quiche, you’ll need some frozen pastry, or you can start with a frozen crust. (Julie Van Rosendaal)

Ingredients

Pastries:

  • 125 gr flour
  • pinch salt
  • 25 g cold butter, diced
  • 25 g lard (or shortening, or more butter)
  • 2 tablespoons milk

Fillings:

  • 125 ml (½ cup) milk
  • 175 ml double cream (or whipping cream)
  • 2 large eggs
  • salt and pepper
  • 100 g grated aged cheddar cheese
  • 180 g cooked spinach, lightly chopped
  • 60 g cooked broad/fava beans or soya beans (or edamame)
  • 1 tablespoon chopped fresh tarragon

To make the pastry, sieve the flour and salt into a bowl. Add the fats and rub the mixture together using your fingers until you get a sandy, breadcrumb-like texture.

Add the milk a little at a time and bring the ingredients together into a dough. Add a bit more milk or water if it’s too dry.

Cover and allow to rest in the fridge for 30 to 45 minutes.

Lightly flour your work surface and roll out the pastry to a circle a little larger than the top of your tart tin and about 5 millimeters thick. Line the tin with the pastry. Cover and rest for a further 30 minutes in the fridge.

Preheat the oven to 350 F.

Poke the pastry in several places with a fork, then line with parchment or foil, add weights (dry beans, coins, pie weights, sugar) and blindly bake for 15 minutes, until just set.

Whisk together the milk, cream, eggs, salt and pepper. Scatter half of the grated cheese in the base, top with the chopped spinach and beans and herbs, then pour over the egg mixture.

If required, gently give the mixture a delicate stir to ensure the filling is evenly dispersed in the shell.

Sprinkle over the remaining cheese and bake for 20 to 25 minutes, until set and lightly golden. Serve warm, at room temperature or cold.

Serves: 6.

Nadiya Hussain’s Coronation Aubergines

Nadiya Hussain won The Great British Bake Off in 2015 and baked Queen Elizabeth’s 90th birthday cake the following year.

She’s back with an exquisite vegetarian (and easily vegan, if you use plant-based yogurt) recipe for King Charles’ coronation.

The dressing pays homage to arguably the best-known British coronation dish — the original coronation chicken invented by florist Constance Spry and Rosemary Hume, founder of the famous Le Cordon Bleu cookery school, for the banquet of the coronation of Queen Elizabeth in 1953.

Recipe from Nadiya’s Fast Flavors by Nadiya Hussain.

Sliced ​​aubergines on a plate with sauce on top.
Aubergines are also known as eggplants. (Julie Van Rosendaal)

Ingredients

  • 225 ml olive oil
  • 3 cloves garlic, minced
  • 1 small onion, grated
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 aubergines, sliced ​​1 cm thick (about 600 g)

Dressings:

  • 200 gr Greek Yogurt
  • 2 teaspoons curry powder
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 2 teaspoons mango chutney, finely chopped
  • 2 teaspoons whole milk

To-serve:

  • crispy fried onions
  • raisins
  • chopped fresh coriander

Start by putting the oil in a bowl with the minced garlic, onion, paprika and salt. Mix really well and set aside with a pastry brush.

Pop the aubergines onto a tray (they can overlap). Take the oil mixture and brush the aubergine slices generously with the oil on both sides until you have finished all the mixture. Set aside.

Put one large or two small (if you have them) griddle pan(s) onto medium heat (these are great on the barbecue, too, FYI).

Griddle in batches on both sides. They take about two minutes on each side. You will know they are ready when the flesh looks saturated, less spongy and softer. Pop onto a plate, overlapping, ready to serve.

Make the dressing by combining the yogurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix.

Add a few tablespoons of whole milk to loosen the mixture just a little.

Drizzle some of the dressing over the aubergines, saving some to serve on the side.

Sprinkle with fried onions, raisins and coriander to serve.

Adam Handling’s Strawberry-Ginger Trifle

This unique trifle from Dundee-born chef and London restaurateur Adam Handling layers Yorkshire parkin (a sticky, chewy gingerbread made with treacle and oats) with British strawberries, ginger custard and generous dollops of whipped cream.

To streamline things, start with any gingerbread cake for the base rather than baking the parkin from scratch, and/or make a batch of custard using Bird’s Custard Powder, adding a bit of grated ginger if you like.

Recipe by Adam Handling, slightly edited for Canadian kitchens.

A trifle seen from above, with candied pistachios on top.
These trifles contain a mixture of gingerbread, strawberries, custard and whipped cream. (Julie Van Rosendaal)

Ingredients

  • fresh, thawed, frozen or roasted strawberries, for serving

Yorkshire parkins:

  • 150 g golden syrup
  • 150 g butter
  • 40 g black treacle (or dark molasses)
  • 150 g of brown sugar
  • 150 g self-raising flour (or 150 g all-purpose flour + 1½ teaspoons baking powder + ½ teaspoon salt)
  • 115 g oats (many recipes use quick or coarsely ground for finer bits)
  • 2 large eggs
  • 1½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (optional)

Strawberry jelly:

  • 500 ml strawberry juice (or 350 g frozen strawberries, thawed and blended)
  • 125 g of sugar
  • 1 packet plain gelatin or 1 tsp agar powder

Ginger custard:

  • 8 egg yolks
  • 130 g of sugar
  • 100 g all-purpose flour
  • 500 ml 2 per cent or homogenized milk
  • 1 teaspoon ground ginger

Candied pistachios:

  • 50 g pistachios, toasted if you like
  • 50 g of sugar

Creams:

  • 1 cup whipping cream, chilled
  • 50 g icing sugar
  • a few drops of vanilla

For the Yorkshire parkin: Preheat the oven to 350 F. Melt the butter, syrup and brown sugar in a saucepan.

Place all the dry ingredients into a mixer and combine them. Add the wet ingredients and mix until incorporated.

Finish with the eggs and beat for a few minutes, until smooth and pale.

Pour into a parchment-lined eight or nine-inch square or round baking pan (or a loaf pan) and bake for 25 to 30 minutes, until springy to the touch. Cool completely.

For the jelly: Put the juice and sugar in a medium saucepan and sprinkle the gelatin or so that it is overtop. Let sit for a few minutes to soften, then heat, stirring to dissolve.


LISTEN | Julie Van Rosendaal explains how to make these royal recipes:

Calgary Eyeopener7:10Julie van Rosendaal on the Big Lunch

Our food guide Julie van Rosendaal stops by talking about food fit for a king: Charles, the coronation and the so-called Big Lunch.

For the custard: Place the milk and ginger into a saucepan and heat until just before it reaches the boil. Remove from the heat and leave to the side to infuse for 20 minutes.

Whisk the egg yolks and the sugar together, add the flour and then pass the infused milk through a fine sieve into the egg mixture. Whisk together and then transfer back into the saucepan.

Place the saucepan back on the heat and whisk continuously, until the custard reaches 85 C and thickens. Transfer to a shallow bowl and place some plastic wrap or parchment on the surface as it cools.

To make candied pistachios: Put the pistachios on a piece of parchment or foil on a baking sheet, and heat the sugar in a small skillet with a splash of water (a couple tablespoons), swirling the pan until it turns a deep amber color, like maple syrup.

Pour over the pistachios and tilt the sheet to spread it out into a thin puddle. Set aside to cool completely, then bash into pieces.

Whip the cream with the icing sugar and vanilla to stiff peaks and transfer to a piping bag, if you like.

To assemble the trifle(s), crumble or chop the parkin into small pieces and layer in a trifle bowl or individual glass dishes or glasses. Top with a few pieces of fresh or roasted strawberries, then pour over some jelly.

Refrigerate for at least an hour, or until set. Spoon over some custard (or pipe it in) and then spoon or pipe dots of cream over top.

Scatter with candied pistachios just before serving.

Serves: About 6.

Recipes with Julie Van Rosendaal: Food fit for a king Read More »

Fans Rally Around Valerie Bertinelli After She Posted Upsetting Food Network News

food network fans, Valerie Bertinelli has a sad update about her future on the popular TV channel.

the One Day at a Time alum recently posted on Instagram to share some revelations about her cooking series Valerie’s Home Cooking. After eight years and 14 seasons on the air, Valerie announced that the popular culinary show is ending. While she’s known about the unexpected cancellation since last summer, she also disclosed that viewers can view the first of the final episodes later this month.

“It has been one of the huge joys in my life to bring you this sweet little show, and I wish it wasn’t so, but the final season of Valerie’s Home Cooking start[s] airing tomorrow on @foodnetwork,” she captioned the clip on April 8. “We loved making every single episode for you 🤍 and I will really, really miss it. Thank you so much for watching! 💋♥️.”

when the Enough Already: Learning to Love the Way I Am Today the author’s followers learned from the news, they immediately rallied around her in support.

“Another door will be opening for you soon @wolfiesmom — everything is happening to you just as it was meant to. 💗🐾✨,” one person wrote on Instagram. “[No]! What is Food Network thinking? Love your show!!!! I have made [so] many of your recipes! 💕,” another lamented. “@foodnetwork please [reconsider] this decision. Best show on your network!” a different follower begged.

‘Valerie’s Home Cooking’

'Valerie's Home Cooking'

Fans weren’t the only ones supporting the Hot in Cleveland star on an incredible run. Fellow Food Network stars also reached out to send kind words.

“Love you so much, Valerie!! I will be watching every episode and enjoying every second … I know I don’t have to tell you that I’m a Valerie B. fan for life. ❤️,” Ree Drummond penned. “Oh honey bunny, I know the feeling of a cooking show cut … but I also know the feeling of something else greater than you couldn’t imagine coming next! Wishing you well and it’s surely not the last we will see of your talents !!” Sunny Anderson revised. “Valerie you are such a joy to watch! I’ve learned so much from you over the years … You’ll be missed on Sundays but I know this is not where the road stops … just a new divine route ❤️ ,” Kardea Brown added.

Despite the disappointing announcement, the actress isn’t stopping her culinary career anytime soon. Just a few days later, Valerie shared on Instagram that her third cookbook is in the works. What’s more, it’s set to hit bookshelves sometime next year.

Headshot of Adrianna Freedman

Editorial Assistant

As the entertainment and news editorial assistant for Good Housekeeping, Adrianna (she/her) writes about everything TV, movies, music and pop culture. She graduated from Yeshiva University with a BA in journalism and a minor in business management. She covers shows like The Rookies, 9-1-1 and Grey’s Anatomythough when she’s not watching the latest show on Netflix, she’s taking martial arts or drinking way too much coffee.

Fans Rally Around Valerie Bertinelli After She Posted Upsetting Food Network News Read More »

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