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In North America, the most common methods of preserving a harvest are freezing and canning. However, there are numerous old-world alternatives.

Drying is probably one of the simplest ways of preserving foods. Many foods, including apples, tomatoes, grapes, plums, apricots, cherries, bananas and currants, dry well. Stringdried apples are great for snacks and for baking. Peel, core and slice crisp apples. Our apple peeler/corer (EV120) can perform all three operations in about 5 seconds per apple. Thread the apple slices on a string and hang to dry for several days, then store in containers for up to a year.

The Victoria Shamrocks are a franchise that is dedicated to healthy living with a focus nutrition and proper diet. That dedication goes far beyond the action fans actually see on the court: that is, the lifestyle choices Shamrock players make every day and the positive impact their choices have on how they perform. This past Spring, the Shamrocks teamed up with Subway and South Vancouver Island School Districts to launch the ‘Commit to Fit’ program.

Have you heard? Camosun College has added something new to its ‘Culinary Arts Professional Cook’ program: its first post-secondary student-run food truck went live this summer! As far as we are aware, it’s only the third food truck operated by a college culinary arts program in all of Canada. It’s literally the perfect teaching vehicle (pun absolutely intended!) for our culinary students and a great way to generate keen interest on both Camosun campuses from a variety of departments and subject areas.

Operating a food truck is an obvious learning platform for training professional cooks. Yet, we discovered the food truck is also providing a showcase for a diversity of programs across the college.

Katie Pinilla started ‘Community Meal Prep’ to create a kitchen community for working moms in the West Shore; something that was fun, affordable and—best of all—stressfree. No kids around. No pressure over what food to make, how to make it, or how long it will take. In just 3 hours, each group produces between 70 and 80 meals per session. Each person takes home up to 10 freezer dinners for their families.
How convenient is that!

The City of Langford welcomes a brand new signature restaurant! Chef Castro Boateng, born in Ghana, immigrated with his family to Canada when he was nine years old. After graduating from culinary school in Toronto, Castro worked under European Master Chefs at the prestigious Turnberry Resort in Scotland, followed by The Fairmont Southampton Princess in Bermuda, Chef de Cuisine of Eden, Rimrock Resort Hotel in Banff, Alberta and, most recently, as Executive Chef at the Villa Eyrie Resort. He has lived in the West Shore with his wife and two sons for 11 years.

Food, glorious food! So many choices and so many ways we can choose to eat! We obsess about ingredients, carbohydrates, sugar content and preservatives for sure; but, in the end, are we more concerned about its impact on our weight than we are about how we are eating or how what we eat is affecting our planet? Current trends certainly suggest that we are. Researchers from the University of Guelph looked at key food issues they believe will continue to dominate food choices and food production in 2018 and beyond.1 I’ve included a few of their findings in this month’s editorial.

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