When the Canola Eat Well team asks you to volunteer for an event, there is only one answer, “Absolutely!” You are guaranteed to learn along with the participants and will always leave feeling inspired.
On June 9th I had the opportunity to assist at an extraordinary workshop held at Kelburn Farm, just south of Winnipeg. The Manitoba Canola Growers hosted over 100 guests in conjunction with the Dieticians of Canada conference.
One of the my favourite highlights involved food, which for those of you who know me is no surprise! My taste buds were taken on a tour of India with a divine meal prepared by the award-winning Chef MJ Feeke and her incredible team. It was inspired from Chef Raghavan Iyer’s cookbook, “Indian Cooking Unfolded.”
Indian Slaw, Truck Stop Beans, Sweet Scented Pilaf, Cardamom Fennel with Firm White Fish along with Corn Bread & Mustard Greens were plated beautifully and served ‘family style’ at our tables. Every single bite was delectable. No one passed on second helpings when the bowls of food made another round.
Indian cooking is not in my repertoire, nor did I think it ever would be. But as we ate our meal, Chef Raghavan and Registered Dietician, Patricia Chuey broke it down, banished a few myths and made me believe that I too, could bring this fabulous cuisine to my kitchen table.

Chef Raghavan Iyer & Patricia Cheuy, RD – dynamic duo with seamless, informative and entertaining banter. Photo courtesy of Canola Eat Well
As I savoured the delicious meal, I also gathered a few key take-a-way points from Chef Raghavan’s conversation and demonstation with the practical, adorable and comedic Patricia Chuey.
1. “Curry is not a flavour, it is an entity”. In India, curry has nothing to do with spices, it is about sauce but spices form the backbone to the many sauces.
2. Do not ask if food is ‘spicy’! Ask if it is ‘hot’ – heat is a component of spice.
3. Chef Raghavan loves canola oil because, “It takes a backseat to the diva of Indian food, which is spices.” It is perfect for cooking as it has no flavour and a high smoke point.
4. Body language plays an important role in cooking. Do you want saltiness without too much salt? Don’t get so close to your food! Sprinkle salt from higher above, you will use less and get the desired effect.
5. Searing is important. When searing fish, give it time.
6. Cooking spices changes the flavours. To cook them without burning, coat them in a little canola oil first.

Indian Slaw – Shel Zolkewich Photo
7. Always ask yourself, “Does your recipe ‘sing’?”
8. Presentation, presentation, presentation! “If it looks like s#*t…” Remember we eat with our eyes too!
9. If you haven’t tried cooking Indian food before, start with one of Chef Raghavan’s all-time favourites, Turmeric Hash Browns aka “Shredded Wonders.”
10. Don’t be afraid to unfold the flavours. Experiment. Enjoy. Celebrate.
It is never too late to learn and learning in the kitchen never gets old! Now with my own copy of Chef Raghavan’s “Indian Cooking Unfolded” it’s time to get started and meld some new and fascinating flavours to spice things up at my farm table!

It’s finally here – high school graduation! A long-anticipated, exciting time, perhaps filled with a bit of trepidation of what the future holds. Do you have a clear vision and goal of what you want to do and where you want to go? If not, why not consider a career in agriculture?
Currently
Methods of producing food go beyond the field to greenhouses, hydroponics and aquaculture. World food demand is set to grow by 60 per cent by 2050. The amount of land we have is limited but ideas and innovation for increasing food production are infinite.
Those who encouraged me lent a helping hand and “Out my backdoor” was soon on display. The photographs shown can be seen 



























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Sometimes we need to look to our past to be grateful for the present. You don’t have to get involved in politics, but you should be informed and never take the privilege of having a say for granted. So on April 19th, get out and vote. Let’s quell voter apathy and take an active part in shaping the future of our province.
The wind is light, the temperature warm. Miss Sage is anxious for a walk, and on a day like this, who am I to argue? It is all too easy to delay the tasks at hand and head down our quiet country road.
red-winged blackbirds – the first of the season. The glass-like surface of the water is broken as a muskrat dives for cover upon on our arrival, ripples circling out as witness to its disappearance.


you can do. That doesn’t necessarily mean talking about ‘what’ we do – it is far more powerful to share the ‘why’. We are far more likely to inspire if we share the reasons and the passion behind our career choice. Social media provides a great platform but volunteering or everyday conversations also offer opportunities.