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• A Bit of Information
  
• Beyond Niagara
  
• Blog
  
• 'It's not our bible' — Report gives advice to fruit industry
  
• ‘You can’t eat energy’: Fighting a plan to build a peaker plant in the Holland Marsh
  
• "Closin' Joe" opens up about the history of local canning industry
  
• “Smoked salmon” with fried capers + why every kitchen needs The Buddhist Chef
  
• 100KM Foods connects farmers and chefs
  
• 12 Ways to Minimize Food Waste In Your Kitchen
  
• 16 Ways to Eat Swiss Chard
  
• 22 Ways To Make The Most of Spring Harvest
  
• 5 Reasons to make Sweetsugarbean's Double Chocolate Olive Oil Zucchini Bread
  
• 5 Steps for Growing the Ultimate Vegetable Garden
  
• A (canned) tomato utopia
  
• A (garlic) green Christmas
  
• A Chef's Knife and a Prayer: The Story of Chef Dave Hamer
  
• A cup of sunshine: lemon verbena tea
  
• A diamond in Niagara with a side of fried rice
  
• A green thumb unfulfilled
  
• A last minute gift list for anyone who eats
  
• A love that's easy to muster
  
• A match made in a soup pot: Spicy tomatillo soup
  
• A new year, another crop of resolutions. This time, they're tasty
  
• A peachy keen time of year
  
• A picture pear-fect evening
  
• A Rad(ler) Collaboration
  
• A sandwich, please. Hold the bread
  
• A Sappy Tale: All in favour of waffling
  
• A sappy tale: My backyard syrup adventure begins
  
• A Sappy Tale: Sipping a tall cold one of sap
  
• A Sappy Tale: The first (small) bottle of backyard syrup
  
• A sense of occasion: Pumpkin gnocchi with red Thai curry sauce
  
• A Sip of La Dolce Vita at Illy Commisso's Bistro + Cafe
  
• A Slice of Naples in Niagara
  
• A spoonful of summer
  
• A spring foraging primer
  
• A Sunday morning with my new wine mentor
  
• A supper best eaten standing: Baked eggs with kale, cream and mushrooms
  
• A tall glass of terroir: Judging Ontario's apple ciders
  
• A Trip to Bakeland + Blueberry Crepe Torte
  
• A trip to Prince Edward County — a Niagaran's take
  
• A way of saying thanks to Niagara's migrant farm workers
  
• A week on repeat and rhubarb-ginger crisp
  
• A whiter shade of borscht
  
• A whole latke love (and questions)
  
• A zucchini for your thoughts...
  
• Abundance: Creamy Potato and Kohlrabi Soup with Spicy Brown Butter
  
• Agrihood Developments: Not Your Parents' Suburb
  
• All-star cast: Caring for cast iron pans
  
• An odoriferous elixir: Sopa de Ajo
  
• Artichokes: Your Antioxidant Fix
  
• Asparagus in my belly
  
• August in March
  
• Back in the canning saddle with The Canning Kitchen
  
• Back in the homemade cheese saddle
  
• Be it resolved...
  
• Beautiful homemade Brie
  
• Beauty, booze and food + a recipe for Rosenbowle
  
• Beginner's Guide to Hot Pot
  
• Beginning of the end
  
• Blogging for a cause: Meet Charlene Theodore
  
• Bloobs and Rhoob: Spring and Summer Meet in a Jar
  
• Blue Tuesday: Tuesdays with Tony Part 3
  
• Boat bench snacks: a recipe for fall fruit leather
  
• Bombs away: It's seed bomb season
  
• Bonding Over Jam Tarts
  
• Bragging right: Buckwheat noodle salad with winter vegetables
  
• Break out the compost bags...
  
• Breakfast compliments of Niagara's Renaissance Man
  
• Breaking ground to break bread
  
• Brewery Discovery Routes lead to Oast House for suds and spent grain
  
• Brewing new life into an old pear
  
• Brown thumbs crossed
  
• BS Pie: How I'm coping with a surplus of butternut squash
  
• Canning for grades and the greater good
  
• Chard — my all time favourite vegetable
  
• Cheering on the culinary misfits
  
• Chef John Ash, a sandwich, and his mentors
  
• Chicken wing, thy name is Buffalo
  
• Chocolate, beer and fermented dreams
  
• Christmas Tree Guilt
  
• Co-operation makes it happen: Helping out the Niagara Local Food Co-op
  
• Coming back
  
• Consuming Passions: From Food Truck to Painter’s Studio
  
• Consuming Passions: Winemaker pours heart into helping Haiti
  
• Conversations with a Dietitan + Roasted Strawberry Recovery Muffins
  
• Cookbooks and coleslaw: Reviews of Yummy Supper, The Bread Exchange and Bar Tartine
  
• Cooking up collaboration between old and new food media
  
• Cooking up peace at Conflict Kitchen
  
• Corporate social responsibility that does everybody good
  
• Cricket and community building
  
• CSA — Cook Something Amazing
  
• Cuvée reconnects Niagara to the wine industry
  
• Digging into Seven Spoons
  
• Dining, elevated
  
• Dinner on the down-lo
  
• Discovering my inner molecular gastronomist with John Placko
  
• Dispatches from the south: A pleasant surprise Chez Nous
  
• Dispatches from the South: CSA + Sexsmith Farm
  
• Dispatches from the South: Ridgeway Farmers Market
  
• Down on another farm
  
• Eating at Home with Voula Halliday
  
• Eating by memory: An ode to white asparagus
  
• Eating Our Way Through: Roasted Root Vegetable Stock
  
• Entirely Worth it: Tahini Fudge
  
• Entschuldigen Sie Bitte
  
• Ethereal goodness
  
• Falafel and friendship
  
• Fall Rolled Up: Apple-Cranberry Fruit Leather
  
• Farm to table... to mouth
  
• Farming to feed and take care of the planet
  
• Feeding the Foodie Feline
  
• Feeding the forager within
  
• Feeling Nourished + a giveaway
  
• Finding my thrill in a Pelham blueberry patch
  
• Fire Cider for All that Ails You
  
• Five hours, five breweries and one toddler: A taste of Buffalo craft beer
  
• Five things I learned from my garden
  
• Food folks who inspired in 2012
  
• Food truck food fight: B-sides from a reporter's notebook
  
• Foraging and feasting 101
  
• Foraging for Fruit in Niagara
  
• Foraging for mushrooms (and living to blog about it)
  
• Forks over spray: A remedy for a garlic mustard invasion
  
• Fort Erie — Niagara's Chinatown
  
• Four Local Beers to Drink this Summer
  
• Four Niagara Foods to Try this Spring
  
• Fresh or Dried, Figs are Bursting with Health Benefits
  
• Friday night with a seed catalogue and CSA dreams
  
• Friday Rituals + Cameron Stauch’s Cucumber and Shredded Tofu Skin Salad
  
• Friday: Tuesdays with Tony Part 4
  
• From beer guy to bread man at Old Port Bread Co.
  
• From Niagara to Provence with a turn of the page: Review of Provence Food and Wine
  
• From Niagara winery to Shawn & Ed Brewing Co.
  
• From Tree to Tartines — Peach Tartines Three Ways
  
• Garden City Food Co-op fundraiser enters final stretch
  
• Gardening sealed with a KISS
  
• Get growing: Find a community garden in Niagara
  
• Get the most from this year's Niagara Wine Festival
  
• Get your seasonal drink on with Market-Fresh Mixology
  
• Get yourself in a CSA and love thy rutabaga
  
• Getting my green thumb on
  
• Getting my paws on a pawpaw
  
• Getting to know a local farmer — Liz Black
  
• Getting to know grape growers: Gord Mitchell
  
• Getting to know grape growers: Kevin Watson
  
• Getting to know grape growers: The Funk Family of St. Catharines
  
• Getting to know grape growers: Trevor Falk
  
• Giving the gift of Niagara: The 2016 EN Holiday Gift List
  
• Going back to the start
  
• Going gaga over grilled cheese
  
• Good night Grackle Garden
  
• Grape Expectations: Meet fruit scout Michael Kauzlaric
  
• Gratitude
  
• Gratitude: A recipe for zucchini lasagna with lentils
  
• Greenhouse turns over new leaf with Niagara Lettuce Co.
  
• Grocery store glory
  
• Growing a good cause
  
• Growing hope: my evening with Joel Salatin
  
• Growing Pains: Growing garlic indoors
  
• Growing Pains: Growing garlic indoors - Part 3
  
• Growing Pains: Growing Garlic Indoors - Part 4
  
• Growing Pains: Growing Garlic Indoors, Part 2
  
• Grown-up endeavours and Mexican spritzers
  
• Grub: A Podcast about Food digs into stir-fry techniques
  
• Hanging On: Bryant Terry's Fresh Corn Salad with Bell Peppers and Tomatoes
  
• Hasty Host: Three Quick and Simple Appetizers
  
• Heady Cooking: 13 Recipes Starring Beer
  
• Hip, hip, hooray for hipster bread
  
• Hired hooves
  
• Hope in an envelope
  
• How to Host a Dinner Party serves up perspective for a hostess without the mostest
  
• How to Host L'apero + Pissaladière from French Appetizers
  
• How to Make Potato Latkes that Geshmak
  
• How to Pair Beer and Food Like a Cicerone
  
• How to poach an egg to make Anthony Bourdain swoon
  
• How to preserve herbs like you and basil are BFFs
  
• How to serve sparkling wine like a sommelier
  
• How to smoke food like you're hot stuff
  
• How to Steep the Perfect Cup of Tea
  
• I say farmer, you say cellphone
  
• I say garlic, you say onions
  
• I'll pay the extra 50 cents for Ontario asparagus, thank you
  
• i4C: The story behind Niagara's coolest wine celebration
  
• In defence of dining solo
  
• It's that time of year again
  
• It's time for some Grub, y'all
  
• Jawohl! Sauerkraut steps up its game in New German Cooking
  
• Jiminy Cricket! Edible insects for dinner?
  
• Just Matty + Blackberry Coffee Cake
  
• La tea en rose
  
• Last of the Strip Mall Gems: Readers' Choices
  
• Laura Wright Dishes Up The First Mess Cookbook
  
• Learning to Cook Well to Live Well
  
• Lemony Asparagus Risotto (or How to Achieve Peace at the Dinner Table)
  
• Lentil soup for the soul and a friend
  
• Lentils are the new black: The January Listicle
  
• Lessons in blogging: Saying yes to a big brand, then saying no
  
• Like buttah: Sweet potato chipotle dip
  
• Linc Farm at Southbrook owners not sheepish about farm
  
• Lucky lentil soup and lofty goals
  
• Made in India (and Niagara): Meera Sodha's pav bhaji
  
• Making Niagara-on-the-Lake more edible and incredible
  
• Making the acquaintance of the quince
  
• Making Yogurt with Vivo Cultures
  
• Mangos: Easy on the Eyes and Taste Buds
  
• Meals Made for Chefs: Meet Staff Meal Niagara
  
• Meet four Niagara food entrepreneurs who want to feed you
  
• Meet Hey Modest Marce + Rhubarb Oat Squares
  
• Meet Janine Hall, Niagara's almost famous chef
  
• Meet Les Marmitons Niagara, the kings of cookery
  
• Meet Midtown: St. Catharines' Next Dining Destination
  
• Mixing things up: Apple-delicata squash shakshuka
  
• More than a fleeting affair: my love letter to a bottle of Sauvignon blanc
  
• More than a Sunday drive + Asparagus-forest mushroom soup
  
• Mourning a lentil soup master and friend
  
• My eyes sparkle for Spargel
  
• My favourite cookbooks of the summer + Laura Wright's Peaches, Peas and Beans Summer Salad
  
• My favourite local food finds of 2013
  
• Niagara Craft Brewery Tours shows off local suds
  
• NiAGara Farm Heroes and Agvocates: Brock Puddicombe of Puddicombe Cider Company
  
• NiAGara Farm Heroes and Agvocates: Elva Tammemagi of Rhizome Farms
  
• NiAGara Farm Heroes and Agvocates: Jens Gemmrich of Frogpond Farm winery
  
• NiAGara Farm Heroes and Agvocates: Lauren O'Malley Norris, Market Manager
  
• Niagara Parks pop-up dinners feature local tastes and sights
  
• Niagara Produce: Is no one buying?
  
• NiAGara: Farm Heroes and Agvocates — Agri-Linx's Barry Kemp
  
• NiAGara: Farm Heroes and Agvocates — Arden Vaughn of Lake Land Meats
  
• NiAGara: Farm Heroes and Agvocates — Charles Rhora of Rhora's Nut Farm and Nursery
  
• NiAGara: Farm Heroes and Agvocates — Creek Shore Farms
  
• NiAGara: Farm Heroes and Agvocates — de la terre's Jan Campbell-Luxton
  
• NiAGara: Farm Heroes and Agvocates — Malcolm Allen
  
• NiAGara: Farm Heroes and Agvocates — Melissa Hellwig of NOTL's Sustainability Network
  
• Niagara's Olive Farmers
  
• Niagara's own grass farmer
  
• Niagara's wandering gourmets: El Gastronomo Vagabundo
  
• Nine Home Remedies for Staying Healthy this Winter
  
• Not the simpleton of fruit
  
• Nothing Fuzzy about Nectarines: They're Good for You
  
• November, November, feels like you've been here all year
  
• Of food and fathers
  
• Of green cookies and blue moods: A recipe for ginger molasses kale cookies
  
• Of wild violet jelly and career-limiting moves
  
• Of wine and spirits miles from home
  
• Of YIMBYs and spring: Dreams of gardening glory take root
  
• Off-Kilter: Blueberry Dutch Baby
  
• Oma Mayer vs. The Tofu Schnitzel
  
• One dollar to make it all peachy
  
• One pear, two pears, three pears: the Garden of Eating hits a harvest record
  
• One to tuck away
  
• One, two, eat tofu (cheeseburgers)
  
• Out of Necessity: Sweet Potato & Vegan Chorizo Tacos
  
• Page 208: A recipe for greens shakshuka
  
• PALS cookbook serves a good cause
  
• Paradise in a mason jar
  
• Pass the VQA wine please
  
• Paying homage to a miller with muffins
  
• Pearl Morissette Making Inroads with Michelin
  
• Persnickety about persimmon
  
• Pledging allegiance to the United States of Bread
  
• Police tape and tomato paletas
  
• Pomegranate Restaurant plants seeds for chefs
  
• Props to the prune
  
• Pulling the plug on the Holland Marsh power plant — the battle continues
  
• Pumpkin soup and the pipes to prove it
  
• Putting a cork in the CIC issue
  
• Radler slushies and nostalgia
  
• Raising a Glass to Food Literacy with Garage D'Or Ciders
  
• Raising a glass to Silversmith Brewery
  
• Ramping up foraging etiquette
  
• Recipe for a family bond: An ode to a pumpkin
  
• Reconnecting with an old friend over breakfast
  
• Red fife wheat pasta to the carb craving rescue
  
• Reel Tasty: Pairing Hamilton Restaurants and Must-See Food Films
  
• Regrets and potato doughnuts + a giveaway for Per La Famiglia
  
• Researchers aim to curb global food waste
  
• Rewriting history to make the case for Ontario wine
  
• Rhubarb for the lazy
  
• Rituals + strawberry, rhubarb, ginger shrub
  
• Road Trip Worthy: The Finger Lakes, New York
  
• Rose hip cordial reflections
  
• Samsara Fields: Cycles of Life in Waterford, Ont.
  
• Saving basil seed: A Nufar-ious plot
  
• Scapes can't escape me
  
• Seeds: the ultimate therapists
  
• Serviceberry galette and insect-borne illness
  
• Shades of beige, physical feats and sticky toffee pudding: Tuesdays with Tony Part 1
  
• Shaken and stirred: How to mix a cocktail like a pro
  
• She ain't pretty: Tuesdays with Tony Part 5
  
• Shell Game: How to shuck an oyster like a champ
  
• Silver maples, golden dreams and Tokyo caviar
  
• Simply in Season simply impressive
  
• Singing a different tune about fiddleheads
  
• Sip, savour and help keep a popular Niagara event going
  
• Six made-in-Niagara summer essentials
  
• Six Ways to Green Your Kitchen
  
• So many farmers' markets, so little time
  
• Sopa de Ajo: Cold medicine in a bowl
  
• Sophomore jinx: Episode 2 of the Grub podcast drops
  
• Soup and self-loathing in Niagara
  
• Soup: the most romantic meal of them all
  
• Sourdough svengali: John Graham of Park Road Bread
  
• Sowing the seeds to save the Salad Bowl
  
• Spreading hope: The Southridge Jam Co.
  
• Squashed dreams
  
• St. Catharines couple hopes to tap into local harvests with fruit brewery
  
• St. Catharines dining scene mushrooms with Bolete
  
• St. Catharines shop shells out fresh tortillas
  
• Stepping up Chive Walk
  
• Strip Mall Gems: Backhouse beckons diners and budding performers
  
• Strip Mall Gems: Bakery a gluten-free haven in St. Catharines
  
• Strip Mall Gems: De La Terre Kitchen
  
• Strip Mall Gems: Don Marco's Italian Eatery
  
• Strip Mall Gems: French toast and Formica served up at Diner House 29
  
• Strip Mall Gems: Noodles draw oodles to Viet-Thai joint
  
• Strip Mall Gems: Spiice Chinese Express
  
• Strip Mall Gems: Spilling the beans on Falls burrito joint
  
• Strip Mall Gems: Tide and Vine Oyster House
  
• Strip Mall Gems: You Deserve It Café and Creamery
  
• Striving for food security
  
• Summer Getaway: Sweet escape to bee school
  
• Summer sealed in time
  
• Sunshine on a dreary day
  
• Sweet potato cinnamon rolls for Angela Merkel
  
• Sweet! It's homemade sauerkraut
  
• Swooning over supper
  
• Taking a day trip to Hamilton
  
• Taking a seat at Sir John's Table + a giveaway
  
• Taking stock of the dock
  
• Ten kilometres with the real Niagara
  
• Thai-ing one on
  
• Thanking a farmer's worker
  
• The (Anti) Valentine's Day Guide for food lovers
  
• The arrival of you-know-what and a book launch
  
• The beauty of the ugly duckling apple
  
• The Canadian Food Experience Project: (Almost) a Canadian love affair with ice fishing
  
• The Canadian Food Experience Project: A holiday breakfast tradition for the traditionless
  
• The Canadian Food Experience Project: A Niagara icon — the peach
  
• The Canadian Food Experience Project: A resolution to do better than the best
  
• The Canadian Food Experience Project: A tale about pigs' tails
  
• The Canadian Food Experience Project: An ode to my favourite harvest, the Kieffer pear
  
• The Canadian Food Experience Project: Five garden weeds to put on your plate
  
• The Canadian Food Experience Project: Meet Jay Subramanian, a regional food hero
  
• The Canadian Food Experience Project: My most cherished "Canadian" recipe, Zwetschgenküchen
  
• The Canadian Food Experience Project: Preserving summer's heat in hot sauce
  
• The Canadian Food Experience Project: Tardiness and New Potatoes (in Garlic Scape Pesto)
  
• The Canadian Food Experience Project: The flavour purple
  
• The cherry on top of a warm spring
  
• The conflicted vegetarian and her chowder
  
• The crown jewel of summer
  
• The Eating Niagara December listicle: A few of my favourite things
  
• The February Listicle: Locavores do it better
  
• The final five: my favourite food moments of 2011
  
• The giving tree
  
• The Great Purslane Giveaway
  
• The Hands that Feed Us: Agapito Alvarado
  
• The Hands that Feed Us: Devon Augustine
  
• The Hands that Feed Us: Eric Regis
  
• The Hands that Feed Us: Fausto Hernandez
  
• The Hands that Feed Us: Kashima Woodham
  
• The Hands that Feed Us: Kennedy Williams
  
• The Hands that Feed Us: Linton Blackwood
  
• The Hands that Feed Us: Peter Norville
  
• The Hands That Feed Us: Shamar Dawkins
  
• The Hands that Feed Us: Thanking a Farm Worker
  
• The Health Benefits of Plums are Pretty Peachy
  
• The Kieffer pear: Niagara's other street food
  
• The Last Hurrah
  
• The life of chard
  
• The lunch you need to make yourself: Smashed Chickpea, Harissa and Spinach Toasts
  
• The mind changer: Peanut butter and apple galette
  
• The name's Mayer, but you can call me cheesemaker extraordinaire
  
• The Nutritional Punch of Peaches
  
• The official launch of The Garden of Eating - Niagara
  
• The perfect balance: arugula, mushroom and walnut risotto
  
• The Plantain Combo That Became My Saturday Ritual
  
• The power of food
  
• The pull of fresh taffy at The Kitchen
  
• The Royal Agricultural Winter Fair: A Love Story + Giveaway
  
• The sweetest time of year in Niagara
  
• The unfussy: Eat Istanbul's tomato and yogurt salad
  
• The vinegar vitae: Rose hip vinegar Part 1
  
• The Wonderland of ALUS
  
• The Wonders of White Asparagus
  
• The year that was (in food) so far
  
• These are a few of our favourite things
  
• This Niagara nut farmer has heart
  
• Timing + Asparagus with brown butter-tarragon vinaigrette
  
• Toasting Routine: Fresh Wine Slushies
  
• Tossing the power plant out of the salad bowl
  
• Treehugger Schnitzel: Revisiting a Classic
  
• Trouble in the vineyard
  
• Truths and aspirations: Cold Snap pear smoothies
  
• Tuesday with the real McCoy: Tuesdays with Tony Part 2
  
• Two Siblings Brew Up Kombucha Business
  
• Two women, four wines: CIC vs VQA
  
• Two women, two wines: Generation Seven
  
• Unearthing foraging skills
  
• Using your head (of cabbage)
  
• Vegetable culture: My first foray into lactic fermentation
  
• Vinegar Vitae: Listen to your mother — Rose hip vinegar Part 2
  
• Watch: Migrant Dreams shows migrant labour nightmare
  
• Weed Wednesday: Make that hairy bittercress
  
• Weed Wednesday: Winter Cress Pie
  
• Weeding and Eating: The Great Purslane Giveaway returns
  
• Weekend Project: Amy Bronee's Rhubarb Jam
  
• Weekend Project: The easiest way to preserve tomatoes
  
• Welcome back: Niagara's seasonal farm workers return for the season
  
• Welcome to Eating Niagara
  
• When life gives you grapes, make lemonade
  
• Where Niagara, BC and Germany collide
  
• Where vampires don't roam in Niagara
  
• White asparagus soup revisited (Spargelcremesuppe)
  
• Why Ontario Greenhouse Cucumbers are Golden + Spicy Cucumber & Glass Noodle Salad
  
• Why we need supply management
  
• Wild Food Wednesday: Call me Al
  
• Wonton Way: The History of Fort Erie's Chinese Restaurants
  
• Workhorses: Turnip-Apple Ravioli with Miso-Brown Butter Sauce
  
• Writing the book on Niagara
  
• Contact Grub By Eating Niagara
  
• Contribute a Story or Recipe
  
• Eating Niagara
  
• Food Stories
  
• Grub by Eating Niagara
  
• In The Kitchen
  
• Niagara Food — The Book
  
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