MAKING BONE BROTH: Chicken soup soothes both body and soul
Long before the inspirational series of books, chicken soup was known as a healer of bodies and souls. Learn to make it from scratch.
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Cinda Chavich's
taste the world
Taste the delicious culinary corners of the world -- and find the best food in Victoria -- with food + travel writer Cinda Chavich
Cinda Chavich
- Apr 7, 2022
HEALTH: Big fat lies — how fat can be healthy
According to the latest expert advice, eating animal fat — think butter, lard, pork cracklings — might actually be good for you.
Cinda Chavich
- Apr 6, 2022
Marvelous mushrooms: wild local food
Head out into BC forests to forage for wild mushrooms with an expert or grow a crop of beautiful oyster mushrooms with a kit at home.
Cinda Chavich
- Apr 2, 2022
THE NEW GRAINOLOGY — A MILLER’S TALE
Fresh stone-milled flour is finding fans among artisan bakers and food lovers alike — it's a trend that's producing a tasty and healthier...
Cinda Chavich
- Apr 2, 2022
Tea as it should be
With tea touted as one of the world’s healthiest beverages, it’s disconcerting for consumers to learn that tea bags are leaching...
Cinda Chavich
- Mar 10, 2022
BEAN CUISINE: Save money with healthy beans
With soaring food costs, choosing beans over animal proteins, at least part of the time, can save resources and stretch your food dollars.
Cinda Chavich
- Jan 5, 2022
RECIPE: Grandma’s Chicken Soup
Here's my grandma’s recipe for delicious chicken soup with three variations — comforting, healthy bone broth to soothe the soul.
Cinda Chavich
- Jan 4, 2022
COOKING: A good day for soup
Soup is a healthy habit, reducing food waste and adding immune-boosting colourful veggies to your diet. Find lots of tasty recipes here!
Cinda Chavich
- Oct 6, 2021
SQUASH SEASON: A winter squash and pumpkin primer for fall
Here's a primer on the types of winter squash available at Vancouver Island farm markets, and how to cook squash in creative dishes!
Cinda Chavich
- Sep 3, 2021
TREND: The modern appeal of ancient grains
Learn all about the ancient and heirloom grains and seeds that have fed us for millennia, from Red Fife wheat and emmer, to spelt and quinoa
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