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Two Maple Leaf Directors Quit Over Strategic Plan

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Two directors of Maple Leaf Foods, who represented a key shareholder, have resigned from the company’s board in a dispute related to the food processor’s strategic plan. Wayne Kozun and William Royan represented the Ontario Teachers’ Pension Plan, which has about a 25 per cent stake in the big Canadian food processor. Earlier this year
Country Crossroads

From Lake To Plate – for Jul. 29, 2010

If you tend to skip the fish section of the grocery store, unsure of how to cook fish or are lacking recipes to prepare it, a new cookbook is here to help. This is the new online cookbook,From Lake to Plateavailable through the Freshwater Fish Marketing Corporation, containing a huge variety of recipes collected from
Country Crossroads, Poultry

Curried Egg And Potato Salad

RECIPE SWAP Are the kids looking for something to do now that summer holidays have arrived? When we were asking readers to share their community cookbooks earlier this year we were delighted to receive What’s Cooking in Pembina? from the Pembina 4-H Council. This cookbook was put together in 2006 when two former 4-H Districts–
Cereals, Crops

Grain Industry Worried By New Toxin Limits

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Canada’s grain industry wants safer food, but it doubts pending regulations to restrict exposure to ochratoxin A (OTA), a suspected carcinogen in grains and other foods, will be effective. In the meantime, those regulations threaten to add costs throughout the pipeline from farmer to food processor. “There really needs to be a supply chain solution,”
Country Crossroads

Should You Sneak Nutrition Into Diet?

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A couple of authors have had bestselling books about sneaking vegetables into kids’ diets. Usually, the book authors purée the vegetables and place them in foods, such as spaghetti sauce, where they are barely noticeable. Although the books became bestsellers, sneaking vegetables into kids’ diets has been the subject of mixed responses from nutrition experts.
Country Crossroads

Send Recipes Or Recipe Requests To: – for Nov. 26, 2009

RECIPE SWAP You don’t often sit down to a plate of scones nowadays. They’re a simple treat from simpler days when more of us baked from scratch. I made scones last week using a favourite recipe – see below – and started to wonder about the origin of the word. One theory is that the
Cereals, Country Crossroads

Partly Barley, Partly Pulse

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Can delicious and nutritious pasta get any better? Technical specialists at the Canadian International Grains Institute (CIGI) say “yes” and they’re working on the recipe to prove it. By substituting a portion of the traditional durum semolina with barley or pulse flour, they’ve come up with a version of spaghetti that’s higher in fibre without
Country Crossroads, Crops

All About Leaves

RENA NERBAS An easy secret to cutting fresh basil leaves into fine strips: Starting with the largest leaves, stack one on top of the other. Tightly roll leaves (beginning at the pointed end). Thinly slice rolled leaves crosswise into strips. Make your own air freshener: Mix 1/2 cup crushed bay leaf, 1/4 cup dried sage
Country Crossroads, Oilseeds

Baked Empanadas With Beef Filling

One of the most common recipes found across cultures is pastry stuffed with a filling. Think Chinese eggrolls or Ukrainian perogies. The Spanish and South American empanada and the chimichanga are others. I think of both as versions of meat pies made into portable meals. CanolaInfo this summer has featured very tasty recipes on its

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