GFM Network News

A good way to minimize food waste this Christmas is concentrating on a few family favourites that always go over well.

Cut food waste this holiday season

Prairie Fare: The first step is minimizing leftovers with proper planning and meal preparation

As I peered in our refrigerator the other day, I noticed some small containers with dabs of leftovers that had just reached their “time to toss” phase. I always feel guilty when we throw away food in our home. To help use any extra servings, I eat left­overs almost every day at work. Unfortunately, sometimes

During times of war, a message of courage

During times of war, a message of courage

Our History: December 1943

The image on the front page of our December 15, 1943 issue carried a Christmas message to take courage during the bleak time of the Second World War. Among the news on the front page was that Manitoba’s total Victory Bond sales had reached $99,641,400, just short of the $100-million objective and that the Manitoba

Cookies are delicious, but unbaked dough is unsafe for a number of reasons.

Tasting cookie dough is hazardous for new reasons

Flour and some other grain-based foods have also been linked to foodborne illness outbreaks

Do you ever taste cookie dough? Licking the mixing spoon or pinching a chunk of batter from the bowl can be tempting. If you said “yes, I taste raw cookie dough,” give yourself a pat on the back for your honesty. Now I need to tell you to avoid the temptation of tasting raw doughs

A cooked, mechanically tenderized roast should have an internal temperature of 63 C.

Safe cooking of tenderized meat

It’s all about internal temperatures and flipping

Did you know that about 20 per cent of Canadian meat is mechanically tenderized? Mechanical tenderization is performed by cutting through the muscle fibres and connective tissues with small blades or needles to improve meat tenderness. While this might bring pounded, Swiss or Salisbury steak to mind, modern tenderizing equipment can pierce meat so finely

Processed meat products are particularly hard to test for adulteration.

Rapid detection of meat fraud

Spanish researchers say a new biosensor can give test results within an hour

In recent years meat fraud has been a growing problem. Unscrupulous sellers have been caught adulturating beef with cheaper horsemeat and swapping chicken for turkey in sausages labelled 100 per cent turkey. Now researchers from the Complutense University of Madrid say they’ve developed an electrochemical biosensor that can quickly detect a DNA fragment unique to

Chris Kirouac of Beeproject Apiaries demonstrates honey extraction at 
Red River College.

Rooftop hives educating college

Red River College continues to grow its urban apiaries with sweet results

It’s all about the honey — sort of. Red River College has expanded its urban beekeeping project in partnership with Beeproject Apiaries, adding three new rooftop beehives on the school’s Notre Dame Campus. But Beeproject founder Chris Kirouac said the expansion is about far more than honey production. “The honey is really a secondary bonus

Teachers see a much different dynamic in their classroom compared to 25 years ago, says Alison Delf-Timmerman, Treherne-based home economics teacher in the Prairie Spirit School Division and board member of Manitoba Association of Home Economists (MAHE).

Province promises long-overdue update of home economics curriculum

Curricula used to teach classes such as family studies and foods and nutrition in 
Manitoba schools has remained unchanged since the late 1980s

Manitoba home economists are applauding a provincial plan to give the home economics curriculum a long-overdue update. The current one is 25 years old, said Alison Delf-Timmerman, a board member of the Manitoba Association of Home Economists, which has been asking the province to freshen up the curriculum. “It definitely needs updating,” she said.“We’re very

Report cites concerns related to the “normalization” of processed and packaged foods” and concerns that the next generation’s food choices will be limited because they lack confidence to prepare food.  photo: thinkstock

New report says improved food literacy key to a healthier life

Conference Board of Canada says too many people can’t understand nutrition labels, 
make a meal in their kitchen, or stick to a food budget to reduce waste

Improved food literacy would improve the health of Canadian adults and children, says a new report from the Conference Board of Canada. The number of books, television programs and websites dedicated to food — not to mention diets — continue to multiply, but our understanding of food isn’t necessarily getting better, says the 46-page report.