Chef Johnny Bridge of the University of British Columbia marries top Canadian beef with a fresh root vegetable to create a flavourful visual treat. By Owen Roberts in Cooking by Degrees With his beet and beef mashup, Johnny Bridge, residence chef at the University of British Columbia, may have created the burger world’s answer to the…
Read MoreChef Andrew Bilyk adds healthy grains to his Heaven Can Wait Meatloaf, ensuring both his children and University of Guelph students get a nutritious meal. By Owen Roberts When it comes to getting his kids to eat well, University of Guelph executive sous chef Andrew Bilyk figures two out of three ain’t bad. Take his…
Read MoreChef James McFarland of the University of Saskatchewan says learning more about the food you cook and consume is a matter of sustainability. By Owen Roberts Raising your own beef calf is not normally part of a campus’s extracurricular activities. But it could be at the University of Saskatchewan, one of the county’s leading agri-food education…
Read MoreWhen it comes to the Tomahawk steak, we refer to it as the “showstopper.” For those of us who grew up watching cartoons, it’s the steak that Fred Flintstone ate. Its massive presentation on the bone makes the steak look primal – which is all part of its appeal, and of course when prepared to…
Read MoreIt doesn’t matter whether you’re hosting a big game day party, or keeping numbers to a minimum, you need epic appetizers. And what better idea than to incorporate some incredible Alberta beef? Below are a few great appetizer recipes, from our partners at Canada Beef. And if you do make a meal, or game day…
Read MoreMentorship from the ag community was huge for the young rancher who bases his operation on ethical and sustainable agriculture. By Robert Korotyszyn, Okotoks Today A young Foothills rancher was left speechless when he found out he won an annual competition for excellence in the agricultural industry. Ben Campbell of Tullichewan Ranch was named the…
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