Reading Time: < 1 minute Canada Beef is calling new scannable codes on beef packages “its most ambitious initiative to date.” When scanned with a smartphone, the codes (either the UPC code or a QR code) brings up a “digital profile” that offers recommended cooking methods, recipes and cooking videos, and nutritional/food safety/storage info. The goal is threefold, says the […] Read more
Just scan the code and chow down
Iqaluit confirms ‘exceedingly high levels’ of fuel in water supply
Water not safe for cooking or drinking, city says
Reuters –– The Canadian city of Iqaluit said lab results confirmed that fuel had entered its water supply, officials announced Friday. Analysis of samples from one of the city’s water tanks found “exceedingly high levels of various fuel components,” Amy Elgersma, Iqaluit’s chief administrative officer, said, adding it was likely diesel or kerosene. Residents in […] Read more
Beef demand soars as consumers ‘aggressively’ stock up
Surge in sales accompanied by a jump in people looking online for recipes
Canada’s beef demand has been strong during the pandemic. “Unlike previous disease outbreak issues, COVID-19 has not been about food safety or consumer confidence or issues with food products,” Canada Beef president Michael Young said during a recent online town hall. “Beef demand at retail is up 50 to 70 per cent. Consumers have aggressively […] Read more
There’s a magic number when cooking beef — and it’s 71 C
Doubts had been raised on the safe temperature for cooked beef, but new research has settled the question
Reading Time: 2 minutes Your burger is still done at 71 C. New research has concluded that all E. coli pathogens are killed at that temperature. “The last time people wrote articles about this in 2016, there was work that referenced the implication that 71 C was not safe,” said Mark Klassen, director of technical services with the Canadian Cattlemen’s […] Read more
Six tips for safe barbecuing
Looks good, doesn’t it? But every year there are reports from incidents resulting from gas barbecues. Here are six common barbecue safety mistakes — and how you can avoid them.
VIDEO: Cooking up good things with pulses
Canned chickpea water substitutes for egg whites in making macarons
Reading Time: < 1 minute While Canada grows copious amounts of pulses, most are exported. Chefs Geoffroy Dextraze and Chef Chris Kopp of Winnipeg’s Prairie Ink Restaurant and Bakery share their experiences developing new pulse recipes for the provincial launch of the International Year of Pulses. The event was put on by the Manitoba Pulse and Soybean Growers and attended by[...]
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Our bacon ambassador does Alberta proud
Reading Time: 3 minutes Bacon is getting a whole new sizzle on the gourmet scene these days — would you believe chocolate bacon Fudgsicles? — and Russell Bird is making sure Alberta gets its due. The Sherwood Park man represented his country in the bacon category at the World Food Championships in Florida last month and reports things have[...]
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Getting beef back on the table
Health advocates want to get people back in their kitchens, and out of fast-food joints, and that’s an opportunity for the meat sector
Reading Time: 3 minutes As marketers, we’re always on the lookout for trends and how we can latch on to the waves to build momentum for messages. One of the waves gaining momentum is ‘food skills.’ In a broad context, food skills is just about what it takes to get a meal on the table. This includes: Knowing what[...]
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A rare steak is rare indeed in China
Reading Time: 2 minutes China is famous for dishes — from snake to thousand-year-old eggs — that are alien to palates of westerners. But Cheryl Hazenberg found it all depends on your viewpoint. The director of technical services at the Canadian Angus Association, who is travelling the world studying traceability as a 2014 Nuffield scholar, spent two weeks in[...]
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They’re cooking up a storm inside (and out) at Hand Hills
Hand Hills Lake Community Club may be in the middle of nowhere, but its fall suppers and summer rodeos are big draws
Reading Time: 2 minutes When it comes to working in confined spaces, the members of the Hand Hills Lake Community Club could teach astronaut Chris Hadfield a thing or two. On the last Sunday in October, club volunteers cook up turkey dinner — with all the trimmings —for 700 to 800 people in the hall’s 24×30-foot kitchen. Well, sort[...]
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Cyber-Savvy Farmer
