Harrowsmith

CATHERINE AGAR grew up on a dairy farm and is passionate about agriculture and food. She has a degree in agriculture economics from the University of Guelph and is currently taking professional writing classes at Western University in London, Ontario

About 25 years ago, Harrowsmith published a recipe for homemade blackberry wine. It did make the most marvellous wine, which we made every year until moving back to the city. Now we have moved back to an island off the B.C. coast and our property has

Allyson Reigh has lived in Saskatoon since 2005. Originally from Prince Albert, Saskatchewan, Reigh moved to Saskatoon to attend university and never left. She’s a full-time musician and band member of Rosie & the Riveters (rosieandtheriveters.com).

The grandmother of all Ottawa festivals, the Canadian Tulip Festival has been the iconic Canadian brand synonymous with springtime in the nation’s capital since 1953. For over six decades, the festival has served as the only platform to celebrate the

If you live anywhere in Canada these days, there’s little doubt you’ve been exposed to a barrage of media reports about how the ticks that carry Lyme disease are spreading northward through our country with breathtaking speed. And, like so many shift

Finishing wooden window sashes requires a special approach on three counts. First, stripping, sanding and re-coating windows is a huge pain. You can easily spend three or four hours on each small window. Second, stress on the finish is huge, thanks t

One of the most sought-after seasonal beer styles each year is fresh hop (or wet hop) beer. Usually, hops are harvested and then immediately dried to avoid spoilage. Once processed into pellets, they can be kept in cold storage for a year or more. Bu

When my mother came to the country in the 1950s, she brought a Ford station wagon that would carry five children and a lot of dogs. The starter had a flat spot, and a mechanic made the mistake of telling her to hit it with a hammer whenever it got st

If you’re looking for an inventive, clean-out-the-crisper-style cookbook, this one is a gem. Glorifying and beautifying precious peels, forgotten stems, carrot tops, peanut shells and even apple cores, Lindsay-Jean Hard demonstrates versatility and t

aquafaba This viscous liquid from beans and other legumes (canned or from soaking and cooking dried beans) can be used in the same manner as egg whites in a recipe. Aquafaba requires a little longer to whip, but it will behave like egg whites and add

Sharing stories is the foundation of every magazine. Since 1976, Harrowsmith has been celebrating the lives of the colourful Canadians who make our country “us.” Sometimes, the faces are famous and familiar. Often, they are pioneering individuals, ti