Sobey’s didn’t just stock their shelves this week; they stocked the headlines, too. As the first major retailer to put pen to paper on Canada’s new grocery code of conduct, Sobey’s—along with Lactalis Canada—has set the stage for a showdown in the aisles. The question now lingers like the scent of fresh bread: who’s next? […]
Sobey’s Makes the First Move—Is Change Coming to Your Grocery Cart? Read More »
The kitchen, often the quiet stage for a family’s daily rhythm, has witnessed its own quiet coup. Chicken tenders—once a simple, oven-baked comfort—now march proudly at the front of the air fry revolution, golden and audibly crisp, changing the way we think about homemade favourites. The humble chicken tender has always held a privileged spot
How Air Fryers Changed the Chicken Tender Game Read More »
There’s a particular thrill in Barrie when spring’s first bright mornings arrive, and with them, the scent of carrot cupcakes wafting from kitchens and bakeries alike. It’s not simply the carrot’s earthy sweetness that stirs anticipation, but the velvety crown of cream cheese frosting—soft, tangy, and unapologetically lush—that marks the change of season here. In
Spring in Barrie Tastes Like Carrot Cupcakes with Cream Cheese Frosting Read More »
Cast your mind back to a Barrie kitchen in the not-so-distant past, where the gentle whir of a hand mixer and the solid heft of a nutmeg grinder were as commonplace as snow drifting across Kempenfelt Bay. The landscape of home cooking, however, has shifted as surely as the seasons—reminding us, quite simply, that times
A Nostalgic Look at Canada’s Kitchen Revolution Read More »
The distinct sound, a soft “womp,” echoes as a cutter slices through chilled dough. This is not merely the start of baking; for Grammy-winning musician Rhiannon Giddens, it represented a five-year dedication to mastering the iconic Southern biscuit, a journey mirroring the rich, complex history of the food itself. The pursuit of the perfect, flaky
What Makes the Perfect Southern Biscuit? Unpacking Generations of Technique Read More »
It’s always a particular kind of joy, isn’t it, to discover a new local treasure, especially one that promises good food and a warm welcome? From my vantage point here in Barrie, news travels fast about exciting happenings in our neighbouring communities, and it seems Orillia has just unveiled a delightful new addition. The Orillia
Meat Eaters Rejoice! Orillia Welcomes a New Butcher Shop Read More »
The familiar chime of five o’clock can, for many a Barrie household, signal not the gentle winding down of the day, but the sharp, jangling alarm of the ‘what’s for dinner?’ dilemma. It’s a scene played out across our city, from the bustling avenues near the waterfront to the quieter crescents further afield: the daily
Velvet Red Pepper Pasta Rescues Barrie Weeknights Read More »
The sky hangs low over Barrie, a familiar canvas of Ontario grey, the kind that dampens spirits as much as the pavement. Yet, inside, a different atmosphere begins to brew, one vibrant with colour, spice, and the promise of warmth. It’s Cinco de Mayo, and even miles from the sun-drenched landscapes often associated with Mexican
Brighten Barrie Life with Tacos and Tequila This Cinco de Mayo Read More »
Embarking on the path of sourdough baking is less about instant gratification and more akin to starting a rather delightful, flour-dusted relationship. It’s a journey, you see, one filled with bubbling starters, unpredictable timings, and the eventual, glorious aroma of a perfectly baked loaf filling your kitchen, perhaps even chasing away the chill of a
Beginner’s Guide to Sourdough: Taming the Tangy Beast Read More »
It seems someone’s always trying to rank things, doesn’t it? From the best poutine in Barrie – a hotly contested local debate, I assure you – to which nation holds the most sway over the global imagination. Recently, attention turned to the latter, with a global culture index attempting to quantify that most slippery of
How Much Cultural Clout Does Canada Actually Have? Read More »
