WellPreserved.ca http://wellpreserved.ca Make Something. Share It. Wed, 22 Jul 2015 01:50:13 +0000 en-US hourly 1 Smoked Tomato Gazpacho Recipe http://wellpreserved.ca/smoked-tomato-gazpacho-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=smoked-tomato-gazpacho-recipe http://wellpreserved.ca/smoked-tomato-gazpacho-recipe/#comments Wed, 22 Jul 2015 01:50:13 +0000 http://wellpreserved.ca/?p=18350 It’s been hot here. Really hot. Really, really hot. Smog, humidity and heat meant that Toronto got over 104 degrees Fahrenheit (40 Celsius) here. Dana and I chose to go for our longest walk of the summer yesterday. It wasn’t our brightest decision – but it was a lot of fun. When we got back […]

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It’s been hot here. Really hot. Really, really hot. Smog, humidity and heat meant that Toronto got over 104 degrees Fahrenheit (40 Celsius) here.

Dana and I chose to go for our longest walk of the summer yesterday. It wasn’t our brightest decision – but it was a lot of fun. When we got back we knew we needed to have something to heat but the idea of heating our apartment or standing over a stove for too long was dire.

This recipe does call for peeling the tomatoes (which involves boiling water). I highly recommend you do this in the evening when things are cool or, like we did, using the side burner of a BBQ or a camping stove and drinking lots of beer to stay hydrated.

OLYMPUS DIGITAL CAMERAThis was the first time I had smoked tomatoes. Peeling, halving and seeding them increased their surface area which allowed the smoke to easily absorb into the tomatoes. An hour of cold smoking was plenty and some may wish even less (Dana, who sometimes finds my cooking a little heavy-handed felt that the smoke was perfect for her).

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This recipe is adapted from Alton Browns on the Food Network site. I stayed pretty close to his but varied the technique and balance of ingredients. I highly recommend doubling the recipe as the minimal amount of extra work will yield much more – and it’s just that tasty.

Smoked Tomato Gazpacho Recipe – Ingredients

  • 2 pounds tomatoes (around 6 plum)
  • Stock (chicken or vegetable, about 1 cup)
  • 1 cup cucumber, peeled, seeded and chopped medium (about 1 medium-sized English Cucumber)
  • 1/2 cup red bell pepper, diced then measured (1/2 pepper)
  • 1/2 cup Spanish Onion, diced then measured (about 1/4 large Spanish onion)
  • 2 jalapeno peppers, seeded and diced
  • 2 medium garlic cloves, diced
  • 1/4 cup olive oil
  • juice and zest of 1 lime
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons basil, shredded then measured

Cold smoker and wood chips (I used pecan).

Smoked Tomato Gazpacho Recipe – Instructions

Start by prepping the tomatoes:

  1. Bring a large pot of water to a boil over high heat. Place the tomatoes, whole, in the water 2 at a time. The skins will crack (about 1 minute); remove and place in a bowl of cool water. Repeat until complete.
  2. Peel the tomatoes (the skins will come off with your hands). Cut them in half (across the middle so that the mark of the stem is on the bottom of one of the two slices) and, using your fingers, remove the seeds and ‘jelly’ from the tomatoes.
  3. Place the seeds in a fine sieve and force the liquid into a large bowl. Set aside.
  4. Light the cold smoker.
  5. Place the tomato halves (with the cut part facing upwards) in the smoker and smoke for 1 hour. Move on to next step as this happens.

Prepare other ingredients:

  1. Measure the tomato jelly that you set aside in step 3 above (you can discard the seeds). Add enough stock to bring the liquid to 1 cup. Combine all ingredients (other than the tomato and basil) in a large bowl. Place in fridge to chill.

Assemble the soup:

  1. Chop the tomatoes (medium) and combine with the other ingredients.
  2. Place 2 cups of soup in a blender and puree smooth.
  3. Chill until it’s very cold (a few hours or overnight) and serve with a garnish of basil (I like it a lot and add a lot when serving).

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Give Loka Snacks a Kick! http://wellpreserved.ca/give-loka-snacks-kick/?utm_source=rss&utm_medium=rss&utm_campaign=give-loka-snacks-kick http://wellpreserved.ca/give-loka-snacks-kick/#comments Sun, 19 Jul 2015 22:41:37 +0000 http://wellpreserved.ca/?p=18308 We are SO PROUD and excited that our very good friends Dave Mottershall (aka @chef_rouge #LokaSnacks) and Ayngelina ( baconismagic.ca ) have reached their Kickstarter goal (in just one week) and are now aiming for a stretch goal that can really get their new restaurant off to a fantastic start. Check out their KICKSTARTER  there’s […]

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We are SO PROUD and excited that our very good friends Dave Mottershall (aka @chef_rouge #LokaSnacks) and Ayngelina ( baconismagic.ca ) have reached their Kickstarter goal (in just one week) and are now aiming for a stretch goal that can really get their new restaurant off to a fantastic start. Check out their KICKSTARTER  there’s still lots of great rewards and time to pitch in and be a part of getting the bricks and mortar version of Loka Snacks off the ground!!

We are so looking forward to hanging out at the new Loka Snacks with all of our friends and neighbours!!!!!!!!.

Read on after the jump for more info and a great background story on how Loka Snacks came to be…..

dave at hi-lo

We’ve watched Loka Snacks grow while Dave and Ayngelina have been running it out of our favourite local hangout HiLo. People have come from all over to try Dave’s amazing food. It’s some of the most creative and interesting plates you’ll get a chance to sample outside of a place with linen table cloths. They go out of their way to find and support amazing Canadian producers and make something unique but at the same time totally accessible. If you’re an adventurous eater you wont be disappointed, if you’re the more hesitant type the plates are small and shareable so it’s easy to try something new. I tried chicken hearts for the first time at Loka. Not something i’d rush to order personally (Joel yes, Dana no), but I shared a plate and have found myself going back for more and telling friends to try Chef Dave’s take on it too. Dave is also well known for his ‘Pig Mac’ which is really something, and I don’t know anyone in our neighbourhood who can get enough of his cauliflower dish.

Watch the video in the Kickstarter to see Dave at work, plus some pretty amazing endorsements from local chefs. (great job on the video Tingle!!). If you haven’t been to HiLo to check out Loka i’m hoping you get a chance to do it soon. If you’re not in Toronto…i’m hoping this will be something you add to your list of things that make you want to visit our amazing city.

KickStartLoka 1

You should also read a couple of great posts over on Bacon is Magic about the Loka story…it’s a good one. These two have had an interesting/amazing journey so far….

How Loka started including ‘how to launch a popup in 2 weeks’ – HERE.

and a great little story about a girl who ‘walked away from love’ to travel the world and start a blog that led to finding a soul mate, fulfilling work and a life overflowing with awesome. – RomCom coming soon. ;-) . Joking aside. love you guys, so proud of you. Happy we were there to see it all unfold and can’t wait to see what’s next. xo D&J.

dave and I loka first night

 

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Homemade Smoked Garlic Powder Recipe http://wellpreserved.ca/homemade-smoked-garlic-powder-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=homemade-smoked-garlic-powder-recipe http://wellpreserved.ca/homemade-smoked-garlic-powder-recipe/#comments Sun, 19 Jul 2015 15:33:24 +0000 http://wellpreserved.ca/?p=18327 If you have the equipment (a cold smoker, dehydrator and a blender/ spice grinder), there are few things as easy as making homemade smoked garlic powder. Our version is subtle on the smoke but you could easily make far smokier by smoking it longer or chopping the garlic before smoking. If you don’t have a […]

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If you have the equipment (a cold smoker, dehydrator and a blender/ spice grinder), there are few things as easy as making homemade smoked garlic powder. Our version is subtle on the smoke but you could easily make far smokier by smoking it longer or chopping the garlic before smoking. If you don’t have a smoker you could skip the smoking step and just make garlic powder.

Regardless of your method, there’s one trick you need to know: chop your garlic before drying it. Failing to do this will mean longer drying times and the garlic cloves will transform into small rocks that are next to impossible to grind into a powder!

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Homemade garlic powder can be used in any recipe that calls for fresh garlic. It’s miles better than the commercial stuff which can sit in storage for years before using and packs the punch/ bite of raw garlic. It’s an awesome ingredient and saves peeling and chopping on nights that you need to shave a bit of time off your dinner prep (I know some will laugh at me for saying that but if you use 3 or 4 tricks like this the minutes add up quickly!)

Here’s a few pictures of the process (we’ll put the instructions on how to make it below them):

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Homemade Smoked Garlic Powder Recipe – Ingredients

Approximate yield: 1/2 cup potent garlic powder

  • 3 heads of garlic
  • Special equipment:
    • cold smoker (or BBQ with a pellet maze) and chips (I used pecan)
    • dehydrator
    • High speed blender or spice/ coffee grinder

Homemade Smoked Garlic Powder Recipe – Instructions

  1. Roughly cut one end off the garlic (I leave the root side in tact so the garlic stays together).
  2. Light smoker, place the garlic with the freshly cut side facing down and cold smoke the garlic for 4 hours.
  3. Peel and slice the garlic thin.
  4. Dehydrate until bone dry (about 3 hours at 125 degrees)
  5. Grind into a powder

What would you use this with?

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Incredible Edibles Festival – Saturday July 11 http://wellpreserved.ca/incredible-edibles-festival-saturday-july-11/?utm_source=rss&utm_medium=rss&utm_campaign=incredible-edibles-festival-saturday-july-11 http://wellpreserved.ca/incredible-edibles-festival-saturday-july-11/#comments Wed, 08 Jul 2015 13:54:47 +0000 http://wellpreserved.ca/?p=18303 If you’re looking for something fantastic to do this weekend come out and catch us at the Incredible Edibles Festival. Just a short drive  (1.5 hours or so) out of Toronto in lovely Campbellford. Joel will be doing a talk on “Preserving in 10 Minutes or Less” and a Meade and Winemaking Demo on Saturday […]

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If you’re looking for something fantastic to do this weekend come out and catch us at the Incredible Edibles Festival. Just a short drive  (1.5 hours or so) out of Toronto in lovely Campbellford.

Joel will be doing a talk on “Preserving in 10 Minutes or Less” and a Meade and Winemaking Demo on Saturday morning. There’s a tonne of other fantastic speakers, activities and great food to try and buy from local producers. Oh…and a GOAT RACE and FASHION SHOW (yes, I had to shout that) from our friends Haute Goat. More info under this cute picture of GOATS!!!

PLUS. if you have Friday off you should definitely check out the FARM TOUR, it’s from 10-4 on friday, tour 4 farms, lunch is included and meet some really really cute GOATS!!!

hautegoat

Joel’s presentations

10am - Preserving in 10 Minutes or Less

When people think of preserving food they often think that it takes a lot of time, energy and hard work. Many preserving techniques have existed before the invention of all of the appliances in your kitchen – learn how to preserve without them. Joel will share an overview of 7 different preserving styles (including some modern ones) and demonstrate 5 preserves that you can make in 10 minutes or less. The session will be light-hearted and interactive with lots of time for questions.

11:30  - Mead and Honey Wine Demonstration

Homemade honey wine can be made in small mounts (1 gallon or less) and takes less than an hour of effort. This light-hearted session will show you the affordable equipment required, walk you through all elements of the process from initial fermenting, adding additional flavours (such as fruit or hops), bottling and ageing. The process can be as casual and as simple as you wish it to be!

 From the Incredible Edibles Team:

What do Frankie Flowers, Water Buffalo, Nigerian Dwarf Goats and Crickets have in Common??

All will be featured at the 2nd Annual INCREDIBLE EDILBES FESTIVAL on July 11th in

Campbellford Ontario! This year we are closing an entire street in downtown Campbellford to accommodate the nearly 50 vendors who will be selling everything from Water Buffalo cheese, to cricket cookies to goat cheese chocolates and so much more!.  The festival is a showcase for local producers and visitors will have the chance to sample all sorts of INCREDIBLE food that they may never have tasted before. New this year!  The INCREDIBLE FARM TOUR which will give visitors the opportunity to visit 5 farms in the area and get an up close and personal understanding of how food is grown and makes its way from farm to table. In addition to the food vendors, there will be speakers such as Frankie Flowers (Gardening expert and Weatherman on Breakfast Television), Joel McCharles (Preserving expert of WELL PRESERVED.ca), Jude Cohen-Phillips from INCREDIBLE EDIBLE TODMORDEN, inspiration for the Campbellford Festival, and Deborah Niehmann-Boehle, talking on HOMEGROWN AND HANDMADE.  Deborah will also be  leading a cheese-making demonstration. There will be a children’s tent with lots of activities, including much-loved children’s musician Andrew Queen, as well as varied line-up of music all day.

And a crowd favourite!  The GOAT RACE AND FASHION SHOW is back.  Root for your favourite goat team as they speed their way around the obstacle course in some of the most imaginative fashion themes you will ever see! For more information and to purchase Farm Tour tickets check out:

www.incredibleediblesfestival.com        facebook.com/incredibleediblesfestival

 

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Wild Leek Powder Recipe (Dehydrator Recipe) aka Ramps http://wellpreserved.ca/wild-leek-powder-recipe-dehydrator-recipe-aka-ramps/?utm_source=rss&utm_medium=rss&utm_campaign=wild-leek-powder-recipe-dehydrator-recipe-aka-ramps http://wellpreserved.ca/wild-leek-powder-recipe-dehydrator-recipe-aka-ramps/#comments Sun, 10 May 2015 15:36:17 +0000 http://wellpreserved.ca/?p=18296 Wild Leeks, or ramps as some call them, are the clear sign that Spring has hit home.  Delicate leaves that taste like a pungent onion are often eaten fresh, used for cooking or pickled. I love to dehydrate and make a powder from them.  The powder is used like a dry herb on its own […]

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Wild Leeks, or ramps as some call them, are the clear sign that Spring has hit home.  Delicate leaves that taste like a pungent onion are often eaten fresh, used for cooking or pickled.

I love to dehydrate and make a powder from them.  The powder is used like a dry herb on its own or combined with rosemary, thyme, garlic or celery seed to add a flavor boost to any cooking.

Wild Leek Powder

I’ve used the powder on roast potatoes, french fries and homemade olive oil crackers (that recipe will follow later this week) with great results. You could also use it in rubs, compound butters, pie crust or salad dressings.

WIld Leek Powder

Wild Leek Powder – Ingredients

  • 2-3 wild leeks, including roots

This will make about 1 tablespoon of powder and is scaled easily.  You will need a dehydrator, preferably with an adjustable thermostat to make this.

Wild Leek Powder – Instructions

  1. Wash the wild leeks well, removing the slimy membrane that covers the bulb (if it’s still in tact).
  2. Chop the leeks into fine slices (this will help them dry faster), chopping the roots as well.  Discard the tiny disc that secures the roots to the bulb (it will become rock hard if dried).
  3. Place on dehydrator sheets.  Dry at 95°F until brittle (4-6 hours).
  4. Place in a coffee grinder and pulse into powder.
  5. Place in a dry jar and cover.  Store out of direct sunlight for up to a year.

What would you use this for?

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Wild Leek Herbes Salees Recipe (Ramps) http://wellpreserved.ca/wild-leek-herbes-salees-recipe-ramps/?utm_source=rss&utm_medium=rss&utm_campaign=wild-leek-herbes-salees-recipe-ramps http://wellpreserved.ca/wild-leek-herbes-salees-recipe-ramps/#comments Thu, 07 May 2015 23:18:03 +0000 http://wellpreserved.ca/?p=18284 This recipe takes less than 3 minutes and will last up to a year on your shelf! We’ve written about Herbes Salees before and I’ve frequently blathered on about my love for them.  If you’re new to the term, it simply describes a mixture of salt and herbs.  The salt pulls liquid from the herbs […]

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This recipe takes less than 3 minutes and will last up to a year on your shelf!

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We’ve written about Herbes Salees before and I’ve frequently blathered on about my love for them.  If you’re new to the term, it simply describes a mixture of salt and herbs.  The salt pulls liquid from the herbs and cures them.  You use them as you would use any salt but they are especially good when added at the end of cooking or just before serving.

Depending on the amount of salt you use you may find that your jar has liquid (the more sale you add, the less liquid you’ll get).  The liquid is as usable as the rest of the contents so don’t be afraid of it!

Given that it’s spring and the start of wild leek (aka ramp) season I thought it would be a great time to mix things up and make a salt with them.  It’s fantastically easy and very scalable.

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Wild Leek Herbes Salees Recipe – Ingredients

I rarely measure the ingredients for herbes salees so use the following as a guideline or be as precise as you’d like:

  • 1 Tbsp wild leek/ ramp, chopped fine
  • 1 Tbsp carrot, chopped fine
  • 1 Tbsp celery, chopped fine
  • 3 Tbsp coarse salt

Wild Leek Herbes Salees Recipe – Instructions

What could be easier than the following?

  1. Mix all ingredients in a clean jar.  Cover.  Shake.  Store out of direct sunlight.  Shake a few times over the first week.

Looking for other ides for wild leeks?  What would you use this for?

 

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Green Living Show 2015 – Joel is speaking http://wellpreserved.ca/greenlivingshow2015/?utm_source=rss&utm_medium=rss&utm_campaign=greenlivingshow2015 http://wellpreserved.ca/greenlivingshow2015/#comments Sun, 22 Mar 2015 14:17:57 +0000 http://wellpreserved.ca/?p=18273 Joel is speaking on the main stage at the Green Living Show in Toronto this coming Saturday at 11:15 ! Urban Food Preserving: 5 Things You Can Preserve In 5 Minutes People think they don’t have enough time, knowledge or ability to preserve food. Joel MacCharles will inspire as he shows practical methods of simple food preservation […]

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Joel is speaking on the main stage at the Green Living Show in Toronto this coming Saturday at 11:15 !

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Urban Food Preserving:
5 Things You Can Preserve In 5 Minutes

People think they don’t have enough time, knowledge or ability to preserve food. Joel MacCharles will inspire as he shows practical methods of simple food preservation – many that can be done in just minutes!

Joel is the co-founder of one of the world’s largest preserving and local food websites, WellPreserved.ca. A recipe developer, former TEDxToronto speaker and mad scientist, he lives with almost 1,000 jars of preserves. Visitwellpreserved.ca for more information.

It’s a great show with a lot of fantastic displays and presentations.

Here’s the full list of Saturday Speakers

We’re really excited to see the panel at 12:45 including our friends Laura Reinsborough founder of Not Far from the Tree and Joshna Maharaj of Ryerson Eats

Appetite for Change

An expert panel will dig into the issue of food waste, exploring how it connects to global issues of food security, climate change, agricultural sustainability, and social justice. Local opportunities for reducing food waste will also be explored.

There’s also a panel (at 4:45) on the Importance of Bees, and an amazing lineup of Local food and drink to enjoy.

It’s more than just food there’s… the EcoParent Village, Green Fashion and beauty, yoga and fitness, MaRS discovery District Exhibit and an exhibit and auction of the Maple Leaf Forever tree, among so many other things. It’s going to be a great weekend!

There’s a couple of ways to score FREE ADMISSION. ($15 per person value).

1. BRING OLD ELECTRONICS TO RECYCLE. My keyboard just went kaput so i’ll be bringing it along…full list of accepted items here.

2. Visit the Cannonball on Queen Street East (m-f 730am-5ish, sat 930-5pm). I’ll be leaving a small stack there, grab a coffee or something and ask the Barista. Or ask Joel and I if you see us wandering around Toronto (say hi, we don’t bite)! The ticket vouchers we have are printed and aren’t transferable online, but if you check the speaker and vendor list on the site i’m pretty sure every one of them has some tickets available so visit those establishments or keep an eye out for the speakers and presenters around town!

Hope to see you there!

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10 Essential Cookbooks http://wellpreserved.ca/10-essential-cookbooks/?utm_source=rss&utm_medium=rss&utm_campaign=10-essential-cookbooks http://wellpreserved.ca/10-essential-cookbooks/#comments Thu, 27 Nov 2014 04:25:31 +0000 http://wellpreserved.ca/?p=18248 This is how I (Dana) came up with this list on Joel’s behalf….these are the ones that have perminent residency in our kitchen, the one’s that Joel regularly stuffs into a backpack (can you tell) to take with him for some ‘light reading’, or wind up stacked on the bedside table (yep, he reads cookbooks […]

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This is how I (Dana) came up with this list on Joel’s behalf….these are the ones that have perminent residency in our kitchen, the one’s that Joel regularly stuffs into a backpack (can you tell) to take with him for some ‘light reading’, or wind up stacked on the bedside table (yep, he reads cookbooks in bed) They are dog-eared, and have remnants of ingredients past between the pages. If they had them the dust jackets are long ago discarded or ruined. These are the one’s I always see him scribbling notes from, the ones that he sticks his nose into and comes out a few hours later brandishing something delicious for me to eat. A lot of them aren’t actually ‘cookbooks’ in the ‘full of recipes to follow’ sense.   Joel rarely uses a recipe and tends to use cookbooks for inspiration or as reference manuals for his cooking and preserving ‘experiments’. On more than one occasion people have referred to him as ‘the mad scientist’ (people who know him well, and people who don’t).

In no particular order (well…top to bottom in the picture)

River Cottage Handbooks (eg: No.2 Preserves, No.13 Curing and Smoking)

Ratio: the simple codes behind the craft of everyday cooking – Michael Ruhlman

The Complete Nose to Tail – Fergus Henderson

The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook – Niki Segnit

On Food and Cooking: The Science and Lore of the Kitchen – Harold McGee

The Art of Fermentation - Sandor Katz

The Joy of Cooking - Irma Rombauer

 James Beards American Cookery - James Beard

How to Cook Everything – Mark Bittman

The Flavor Bible – Karen Page and Andrew Dornenburg

 * note: We’d love it if you would first consider shopping at your local independent book seller whenever you can. Full disclosure these are amazon affiliate links, it doesn’t cost you anything but if you decide to buy from amazon we get a small kickback from them. 

 

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Hello – and an update! http://wellpreserved.ca/hello/?utm_source=rss&utm_medium=rss&utm_campaign=hello http://wellpreserved.ca/hello/#comments Wed, 26 Nov 2014 17:34:52 +0000 http://wellpreserved.ca/?p=18230 (on the home page looking for our latest post? scroll down please!) We’re writing our first Cookbook! Our seasoned readers may have noticed a lull in activity around these parts. We apologize for that sincerely and thank you for sticking with us. We are writing our first Cookbook!  We have new friends at Random House Canada that […]

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(on the home page looking for our latest post? scroll down please!)

We’re writing our first Cookbook!

Our seasoned readers may have noticed a lull in activity around these parts. We apologize for that sincerely and thank you for sticking with us. We are writing our first Cookbook!  We have new friends at Random House Canada that we’re getting well aquainted with, especiallly our new family on the Appetite imprint. It’s definitely one of the most challenging projects we’ve ever taken on, but in spring of 2016 you’ll be able to hold in your hand in all it’s 300+ pages of hard bound papery analog goodness an amazing and beautiful book that will help you think differently about preserving whether you’re a seasoned veteran or brand new to the art.

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For some behind the scenes and little day-to-day updates you can follow us over here:

Twitter @wellpreserved  |  Instagram @wellpreserved  |  Facebook /wearewellpreserved

 We have two main goals we are working on for 2015….

One: revamp the newsletter so it’s an even better resource for you (if you’re not signed up already you can sign up in the right hand column of the page).
Two: write/photograph/illustrate useful, unique inspiring (and beautiful) content about a lot of things to do with a life that revolves around food!

To that end we will be posting less frequently, and freeing ourselves up to explore and interact with you more  (and finish this book!**).  Right now Wellpreserved is just the two of us, created between our full time jobs. We’re working hard toward being able to dedicate more time to it and to you, so we really really appreciate your continued support.

xox – Joel & Dana

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For our NEW VISITORS!

Hi there! We are Joel MacCharles and Dana Harrison. A couple (10 years and counting!), living life in the city (Toronto Canada). We spend a lot of our time obsessing about food and sharing our ideas thoughts, and recipes here on WellPreserved. Our goal is to inspire you to try something new, get in the kitchen (preferably with friends) and make something and share it. It’s easy, and it WILL make your life better. Wellpreserved is about embracing the seasons and saving the best parts for later. We care about consuming consciously, connecting people and ideas and getting creative. Get messy, screw a few things up, don’t be afraid it’s not rocket surgery, you can totally handle it.

What you’ll find here:

WellPreserved.ca contains an archive of over 1800 posts exploring, testing and trying ideas for preserving, making food and living seasonally. Have you always wanted to try preserving but don’t know where to get started? Hang out here for a while (the big yellow ‘button’ in the sidebar is a good spot to START) and we’ll help out. Jump in and make your first batch of something.

 got a question or a story idea? hello at wellpreserved dot ca

**did you know….it takes YEARS to make a cookbook….?? neither did we!! We’re BLOGGERS. But we swear on all things fermented and pickled that this is going to be the best and most beautiful  cookbook about preserving you will ever lay your hands on. We want you to dog-ear that sucker, write in the margins, we want to make a pass it-on-to your-grandkids kindof cookbook. so we’ve been a bit pre-occupied and obsessed.

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Book Giveaway – Deer Hunting in Paris http://wellpreserved.ca/book-giveaway-deer-hunting-paris/?utm_source=rss&utm_medium=rss&utm_campaign=book-giveaway-deer-hunting-paris http://wellpreserved.ca/book-giveaway-deer-hunting-paris/#comments Fri, 24 Oct 2014 15:24:48 +0000 http://wellpreserved.ca/?p=18202 Update! Winner winner venison dinner! (see what I did there?). Just popped a couple of books into the mail to Jessica and Shannon. Hope you guys enjoy! You can see Shannon’s comment below. I especially love and agree with this part: “Above everything, participating in the entire process from life to death, to cleaning, storing […]

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giveawayimage_600w Update! Winner winner venison dinner! (see what I did there?). Just popped a couple of books into the mail to Jessica and Shannon. Hope you guys enjoy!

You can see Shannon’s comment below. I especially love and agree with this part: “Above everything, participating in the entire process from life to death, to cleaning, storing and cooking of your food, connects you in a way that picking a tray off a grocery shelf, cannot.”

Jessica commented on our instagram post, she teaches preserving classes in Calgary AB. Check out her site here.
“After 10 years of vegetarian living, I started eating meat again in 2009. The challenge was to still live within my ethics.”

***************************** Book review at bottom of post.

BOOK GIVEAWAY! Tell us a way in which you’ve challenged yourself to connect with your food. Comment on this post, and we will draw two names at random to receive a copy of Paula Young Lee’s “Deer Hunting in Paris” (signed paperback!) on November 10th.

(*I do understand that hunting can be a contentious subject and that there are many varied viewpoints.  The book is about one woman’s personal journey, if you’re not interested in reading it, I ask that you don’t comment so I don’t randomly draw your name. thank you).

the back story…. If you’ve been following us on Instagram this week you will have noticed Joel posting images from the woods. It’s hunting season. Joel is up north with his hunt camp as he is every year at this time for Moose week. But this year it’s a bit different. Usually I’m left here at home, the only ‘hunting bachelor(ette)’ that I knew of  here in the city. This year I’m joined by two friends, their spouses are with Joel up at Spikehorn for the hunt. We all have different experiences in the way that hunting entered our lives and our level of involvement, but we agree that it connects us with our food and makes us more conscious of the choices we make about food. What we also have in common is that we don’t plan on sitting on the sidelines forever, and as women, we have far fewer peers to look to in this area.

I got an email from Paula Young Lee in the spring, she wanted to talk to Joel about a book she was writing and thought some of her articles would interest us. We exchanged emails for a while, I looked up a bunch of her articles and one got my attention: “Nothing like ‘Duck Dynasty’ – my life as a female hunter. ”  . Joel had given me Georgia Pelligrini’s book for Christmas one year and while I enjoyed it, and the ‘novelty’ of a woman hunter… I didn’t connect with it, for many of the reasons Paula talks about in that article. I really appreciated the article, she writes intelligently on a topic I know from experience is tough (it took me hours to write THIS post) Plus she’s hilarious. So when she said her new book was called “Deer Hunting in Paris – a memoir of God, Guns and Game Meat” and asked if I wanted a copy to read and maybe a couple to give away, I said ‘absolutely’ and looked forward to receiving it. I also turned around and recommended it to a bunch of my friends (mainly the ones mentioned in the second paragraph of this post).

Truth be told, I am the slowest reader…it takes me months to get through a book (attention span and to-do list are the main culprits).  I’m not finished Deer Hunting in Paris yet, I’m really enjoying it. Reading Paula’s writing kind of feels like sitting across the table from her with a pint in hand while she tells you stories. She’s one of those people you’d get up from the table and say to yourself  ’this conversation changed me’. The story is uniquely hers but one that I can connect with way better than most of the other ‘girl hunters’. Her voice is a welcome one to me as I challenge myself to take baby steps toward my first hunt. She is inspiring me to add my voice on the matter more, here on wellpreserved. The ethos of wellpreserved is ultimately a better connection to the food we eat, and while hunting isn’t everyone’s cup of tea, I know for myself it’s an important topic to explore when it comes to food.  I’m going to follow up this post with my own mini-memoir/timeline of how hunting came into my life and my thoughts on the topic. I’m also hoping to introduce you to a few more ladies at various stages and with different perspectives.

On that note! Below is a review of Deer Hunting in Paris that my friend Kelly wrote for us.  She is a hunter, and my sister in ‘Toronto Women’s Adventure Team’ antics. Kelly and her husband are fellow foodnerds and preserving ‘enthusiasts’ (<cough>, obsessed). Her husband is currently the newest member of Joel’s hunt camp (one of the other beardy fellows you may see on our instagram feed). As I said at the beginning of this post. I’m really looking forward to reading your comments on ways in which you’ve challenged yourself to connect with what’s on your plate. I’ll draw 2 names from the comments to receive a copy of the book.

Deer Hunting in Paris, Paula Young Lee Kelly Moore

At first glance, Young’s book, Deer Hunting in Paris: A Memoir of God, Guns and Game grabbed my attention with a rudimentary diagram of how to break down a deer. Sure I’ve seen illustrations of a pig being broken down into cuts of pork – but venison? On the cover? And somehow God was going to be part of this delicious forest meat story – it became a must read for me…given that I have yet to figure out G-d in my life. I am so glad that I did read this memoir…it has delivered entertainment on so many levels.  From Young’s vivid recollection of her childhood as the daughter of a popular Korean pastor to her years as a poor student living in Paris working through food allergies, poverty and a long distance relationship and her evolution to her present day self as a huntress. I felt that she shared some of her most embarrassing moments in the name of literature, and I eagerly read each one – her lack of success at shooting clay pigeons as recounted through the words of the men as they dismiss her as having too big of a head to shoot without major concessions was hilarious. I could just imagine her face as they prattled on. Conversations between Young and her partner John are about ammo, dry socks and coffee for the hunt. I loved that I could relate to and follow the importance of their exchanges – I compared my experiences to many of hers as I read along, laughing at many of her forest/gotta-pee/animal poop in the forest stories. What I really enjoyed was the visceral descriptions of offal and Young’s ability to turn the least desirable cuts of meat into tender medallions. Her reverence of venison heart as the most sacred part of the deer was intriguing – I loved the play on endearment as John gifted her the heart of the deer that he had just harvested; he knew she would understand the metaphorical offering. Reading a memoir that includes an authentic recipe for preparing venison heart endeared me to Young -  I am the one that sends ziplock bags with the hunters and asks for the hearts of any  deer that they have harvested. I will definitely give her recipe a try – it has some of my favourite ingredients venison, bacon and red wine.

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