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Biotechnology could soon replace roses and other natural scents with a chemical compound grown from yeast or bacteria that is virtually indistinguishable.
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A yeast by any other name…

Science promises yeast as a source for sweet smells, but farmers may wrinkle their noses

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Scientists are predicting that the familiar taste of vanilla or smell of roses, along with thousands of other scents and flavours, will increasingly come from a very unfamiliar source — yeast — a trend that is worrying some farming experts. A revolution in science means the DNA of plants can be transferred into yeast, bacteria
man making bread
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Beer from bread that never became a sandwich

A Brussels brewery is making beer out of stale bread to reduce waste

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A small Brussels-based brewery has embarked on a project to make beer from leftover bread, harking back to antiquity, when bread, rather than barley, was the main ingredient. The idea for brewing with bread came when 31-year-old Frenchman Sebastien Morvan talked to a friend about food waste, specifically the bread thrown away because supermarkets, eager
Country Crossroads

Recipe Swap – for Jul. 14, 2011

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It was dessert for breakfast. We’d gathered for a late-morning breakfast with family at the Whytewold Emporium at Whytewold on Lake Winnipeg, having heard the quaint lakeside eatery was famous for its all-day crepes and wood-fired pizzas. The reputation is well deserved. I had a Canadian Maple crepe, a plump, wallet-sized creation garnished with bananas
Country Crossroads

Don’t Let Winter Blues Get You Down

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I hope you made it through Blue Monday last week. What I mean is, I hope you weren’t paying any attention to it. The first Monday of the third week of January (the date is debated) has been dubbed The Most Depressing Day of the Year. What it is, actually, is just another myth that
Beef cattle, Country Crossroads

Stop And Smell The Harvest! – for Sep. 16, 2010

Many of you have seen that message posted on signage around rural Manitoba. Those five wise words are a compelling reminder to slow down, stay safe, and feel grateful in the midst of the long hours and frantic pace that unavoidably mark this time of year. Meal (or snack) time is when we can take
Country Crossroads, Oilseeds

Recipe Swap – for May. 27, 2010

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Outdoor work builds up big appetites this time of year, just as most of us have the least amount of time to cook. Meanwhile, first-of-the-season garden vegetables like asparagus, green onions, and rhubarb (and yes, rhubarb is a vegetable) beg for special recipes to enjoy them to the max. Here’s a mix of recipes from
Country Crossroads, Oilseeds

Thanks For The Cookbooks

RECIPE SWAP When we put out a call for community cookbooks this winter, we were confident we’d hear from some of you – and you delivered! Health centres, church groups, festival organizers, community park stewards, 4-H clubs, women’s groups, homecoming committees, dance groups and ag societies – cookbooks came from all of these and more.
Country Crossroads

The Cookbook That Slowed The River

Recipe Requests We’ve had several requests for recipes in the last couple of weeks including one from June Carter of Winnipeg who is looking for a recipe for Chinese Stew, from Trinia Kell of Elm Creek who is seeking creamy homemade candy recipes using milk powder, and Betty Nicholls of Portage la Prairie who would
Country Crossroads

Sandy Lake Dance Club’s Cookbook Features Ukrainian Fare

The Shevchenko Dance Ensemble’s cookbook was a 30th anniversary project for this dance club for children and youth In 1977, parents in the small village of Sandy Lake were looking for ways to keep awareness of Ukrainian culture strong in their kids. They organized a dance club, which today is known as the Shevchenko Dance

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