GFM Network News


A food recall is designed to prevent an outbreak of foodborne illness.

The difference between a food recall and a food outbreak

Prairie Fare: An outbreak means at least two people have the same foodborne illness from the same contaminated food or drink

As I pushed a cart through a retail store, my husband motioned for me to join him. He was looking at something and grinning. When I reached the kitchen towel display, I laughed. I perused the funny sayings printed on the towels. He pointed at a towel that said, “Many have eaten here. Few have

Put a lid on food waste to help the environment and your bank account.

Food waste in Canada and our role at home

Just how much food is thrown away in Canada? Probably far more than you think

In Canada, as much as 40 per cent of our food is wasted. This waste happens at every step of the food chain, from fields to processing plants, to retail outlets to our homes. A study by Gooch et al in 2010 for Value Chain Management Report, showed consumers are the worst contributors of all,


Pulse foods are healthy, economical and readily available from local producers.

Do you include pulse foods on your menu?

You should, these foods are high in both protein and fibre

Mom, I made lentil soup and it’s pretty good,” read the text message from my son. I smiled as I read the message from my formerly finicky 23-year-old son. “I made a ton by accident, though,” he added. I chuckled as I visualized my tall son stirring a giant pot of soup with a huge

Close-Up of a Sealed Campbell's Soup Can on Red Background

Comment: Souped up

A Kraft-Heinz takeover rumour 
doesn’t disguise deep-seated issues 
for companies like Campbell Soup

Campbell Soup stocks soared after news came out suggesting the company could be bought by Kraft-Heinz, one of 3G Capital and Warren Buffett’s pet projects in the food sector. Even though the deal is highly unlikely to happen, these rumours point to a much larger story in food processing. Since 2013, the “acquire and cut”



Gazpacho is a nutritious soup that’s served cold.

Gazpacho is a refreshing change in hot weather

Tomatoes, an ingredient in gazpacho, are rich in nutrients and low in calories

We’re going to have cold soup,” I said to my older daughter and husband. We were in our kitchen talking about the upcoming evening meal. “Gross,” my daughter remarked. She likes soup but expects it to be hot. I gathered tomatoes, red and green peppers, celery, an onion, a lemon and a cucumber, along with

Asparagus is packed with nutrition, tasty and low in calories.

Eat your asparagus

Asparagus is a nutritional star that is high in fibre, several vitamins and minerals

I opened the refrigerator and noted the large bunch of dark-green asparagus. I had purchased two bunches of asparagus recently and used one of them. We rinsed and trimmed the ends of the first bunch of asparagus, then we drizzled it with olive oil and grilled it on a perforated grilling pan. It cooked quickly

Campbell, which recently rolled out several Star Wars-themed products such as these Darth Vader-shaped SpaghettiOs, plans to label all its U.S. products for presence of GMO ingredients. (Campbells.com)

Campbell Soup to label U.S. products for GMOs

Reuters — Campbell Soup said it will label all its U.S. products for the presence of ingredients derived from genetically modified organisms, becoming the first major food company to respond to growing calls for more transparency about ingredients. The world’s largest soup maker also said it supports the enactment of federal legislation for a single


How to fight the flu

How to fight the flu

Prairie Fare: Personalized Homemade Vegetable Soup (Slow Cooker Or Stovetop)

Lately, people have been sniffling and coughing around me. I practically run down the hallway to escape the germs. I thought about barricading my office door or wearing a surgical mask. I’m really not a “germophobe.” I had the flu a couple of years ago and was bedridden for four days after not using any

food waste

Let’s waste less food in 2015

Food bloggers and various groups love talking about what’s ‘in’ on the food scene as a new year begins. For 2015, we’re told to expect sustained interest in local food and how food production impacts the environment, eating healthier, a fondness for ‘mini’ food, more meatless Mondays, demand for more intense flavours and so on.