This spring pasta dish incorporates some of our favourite fresh, seasonal vegetables, tossed in a creamy source that lends a warm and hearty character for those cool spring days. The recipe can easily be made gluten and dairy free by substituting gluten free pasta, brown rice flour and nutritional yeast.
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For the past few decades, as our understanding of how food impacts our health, and the economic and environmental benefits of strong, local food systems has evolved, many of us are looking for opportunities to eat more mindfully and healthfully.
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Give a Taste of Georgian Bay This Season
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Ask a group of people to define ‘Local Food’ and you’ll get a variety of answers. For some it means food produced within 50km…
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Ben is one of a new breed of young growers who are working small farms. In this era of large corporate food operations…
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