Jasmine Mangalaseril

1 week ago | cbc.ca | Jasmine Mangalaseril

Kitchener-Waterloo·NewAfter two decades of being a professional chef, Tawnya Brant started to combine her Indigenous food knowledge with her culinary training. Food columnist Jasmine Mangalaseril shares how the chef has become a key contemporary voice in Indigenous food. Brant ties traditional foods with non-traditional dishesEarlier this year Chef Brant released her first food series on APTN called One Dish One Spoon.

2 weeks ago | cbc.ca | Jasmine Mangalaseril

Kitchener-Waterloo·NewSweet, sour, pink, red and green. In a dessert, in a drink, or dipped in sugar and eaten raw. Some think rhubarb is a weed, but for many, it signals the arrival of spring with summer around the corner. Spring vegetable starts to grow when the soil temperature reaches about 10 CIt's tart, it's sour, it's juicy and crisp. Rhubarb season is here and the fresh stalk is making sweet and savoury appearances in summer dishes.

3 weeks ago | cbc.ca | Jasmine Mangalaseril

Kitchener-Waterloo·NewWinter has finally released its icy grip, which means patio season is here in Waterloo region. Colourful umbrellas, leafy trellises and cozy gazebos welcome diners with crafted cocktails, delicious wines and beers and a menu that celebrates the hot weather ahead. Lots of patio options in Cambridge, Elora, Guelph and everywhere in betweenThe patio at the Boathouse DTK in Kitchener.

4 weeks ago | cbc.ca | Jasmine Mangalaseril

Kitchener-Waterloo·NewWith an intense season that lasts only a handful of weeks, many look forward to the locally-grown asparagus. Most of the province’s asparagus is grown in Norfolk County, but in North Dumfries, Barrie’s Asparagus has been spear-heading local harvests. Asparagus season generally lasts just a few weeksIn hot, humid weather asparagus spears can grow up to 25 cm in 24 hours.

1 month ago | cbc.ca | Jasmine Mangalaseril

Kitchener-Waterloo·NewLike a restaurant's wine sommelier, certified tea sommeliers are trained in all aspects of tea. This includes its history and science, categories, cultivation, as well as preparation, blending and culinary applications. Like a wine sommelier, certified tea sommeliers are trained in all aspects of teaKaren Hartwick is a certified tea sommelier and owner of Tea Leaves tea bar in Stratford, Ont.