Icky to some, delicacy to others

The sight of a pretty Chinese girl preparing to gobble down a cooked chicken head might be a turn-off for North American meat eaters, but it represents a sexy new market for livestock producers. Asians are willing to pay a premium for the privilege of eating animal parts the industry can’t give away in domestic


Economics versus culture

Dermot Hayes, a respected livestock economist from Iowa State University, is admittedly flummoxed over the question of whether it will be grain producers or the livestock sector benefiting from the growing demand for protein in emerging economies. Hayes was in town last week delivering the annual Kraft Lecture, a memorial to the late University of


Recipe Swap Feb. 9, 2012

There’s a point where winter seems on the wane, yet endless. Customary complaining doesn’t seem quite right this year, though. It’s been one of the mildest winters on record, a “non-winter” by Prairie standards, that Environment Canada last week admitted never saw coming. Even so, by early February most of us are at that point

Canadian Block Cheese

RECIPE SWAP Thanks to all our readers who continue to share recipes and respond to reader requests for recipes. Watch this section for more recipe swaps and another cookbook feature next week. 125-g pkg. cream cheese 1-1/2 c. Kraft old cheddar cheese, finely grated 4 tbsp. maple syrup, divided 1/2 c. toasted pecans, finely chopped

Could We Have One Too?

JOHN MORRISS EDITORIAL DIRECTOR “Pickles, no garlic.” That was one of the items on the shopping list, an unusually long one before Christmas when those of us blessed to live in Canada need to worry about having too much food, not too little. Among the brands was one which was almost a dollar cheaper, which


Kraft Lecture Timely

“He would have been impressed with the quality of the presentation and the quality of the questions.” – brian oleson University of Manitoba students too young to have learned from the late Daryl Kraft as a professor nevertheless felt his influence last week at the inaugural lecture series established in his memory. “This is something