As an association of professionals, we love to share articles, blog posts, recipes, tips, videos, and everything in between with our community. This is your chance to be seen by the 1200+ individuals that view our website every week! We are always looking for submissions that might peak the interest of our community and of course we love to share the accomplishments and work of our members. Simply use the member submission form below to submit your work. Take a look at the most recent member contributions featured on our blog here: -How To Make Your Own Cold Brew Coffee, by Tamara Saslove, P.H.Ec. -How to Choose Sustainable, Affordable and Healthful Seafood, by Erin MacGregor, RD, P.H.Ec. -10 Tips for Shopping Farmer’s Markets Like a Meal Planning Pro, by Heather Grebler, P.H.Ec. -How to be a Professional in a Busy World, by Sandra Venneri, P.H.Ec. We are looking forward to featuring YOU on the blog this month! If you have any questions please contact Tamara at [email protected]. If you have a file and photos you can also email them directly to Tamara at the address above.
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We are proud to be promoting food safety via our social media platforms in conjunction with The Canadian Partnership for Consumer Food Safety Education (CPCFSE). We are looking for tips from our members to share in order to communicate and educate consumers about food safe practices. We have set a goal of posting 3 photos + tips each month and are looking to you to help us achieve it! It's super simple! All we need from you is... 1. An original photo 2. A brief description of a unique food safety tip or a brief description of what food safety means to you. We will put the two together to create an infographic similar to the two below submitted by OHEA members Jason Eaton, P.H.Ec., and Tamara Saslove, P.H.Ec., and presto, we will share your photo and tip on all OHEA social media platforms to help increase public food safety awareness! Click here to find more inspiration on the CPCFSE Be Food Safe website.
Please send your contributions to Tamara and Jason : [email protected] & [email protected] A warm welcome to four new PHEcs this summer! Congratulations on joining the OHEA community. We look forward to seeing where the diverse profession of Home Economics will take you! Hello! My name is Maddie Stolee. I graduatued in 2016 from Brescia University College with a degree in Human Ecology. Next, with a vision to build a career around “all things food”, I completed my Chef Training certificate at The Food and Wine Institute at Niagara College. During my schooling, I worked summers and part time through the year at McCormick Canada (makers of Club House Spices and Seasonings). I first worked as a Product Development Technician, batching and testing new products, then later as an Assistant Culinary Technologist, assisting in the development and testing of recipes for new and existing products and to support McCormick’s website content, which is my current role. Over the years, I have certainly developed a real passion for food and a love for exploring new flavours and new ingredients. I’m looking forward to being a part of OHEA, as well as a lifetime immersed in the delicious world of food. How to Make Your Own Cold Brew Coffee!
By: Tamara Saslove, P.H.Ec. Do you love the taste of cold brew coffee, but just can’t afford the $4.00+ it costs these days?! I feel you, and I have a solution for you! Make your own cold brew coffee at home. It will not only save you money, but it will also save you the time it takes to get to your local coffee shop and wait in line. There are only a few steps to this and you will not be sorry you tried it, I promise! All you need is a french press or a large mason jar & a fine mesh strainer, some coarse coffee grinds, and about 12 hours of time! That’s why this is so great, just mix your coarsely ground coffee with cold water when you get home from work, place in the fridge overnight to brew, and you will wake up to your very own cold brew waiting for you. By: Joyce Parslow, P.H.Ec. (with permission from Canada Beef)
Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. “Medium ground beef makes a juicy burger for the barbecue. Grilling will reduce the total fat in a burger patty by about a third, leaving you with a tender juicy burger full of flavour. You can’t tell if a burger is done by cooking to colour, so use a digital instant-read thermometer inserted sideways into each patty to confirm. Using a food thermometer is how chefs do it—it’s not a geek tool! Cook burgers to 160°F (71°C)—just remember, ‘Your burger’s done at 71.’” —Joyce Red Lentil Waffles
By: Trevor Arsenault P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. "As a child, waking up to the smell of waffles on Saturday mornings and seeing a kitchen counter spread with toppings was always a great way to start the weekend. Even though I’ve moved away from home, I still enjoy the opportunity to keep up this family tradition. My favourite part is finding new combinations of toppings to keep this meal interesting.”--Trevor Red lentils in waffles? Seriously? Seriously. These light and delicious waffles are fabulous as a brunch loaded with fresh seasonal fruits and berries, or use them as the base for a main-course plate of chicken, vegetables or baked beans. Gourmet Poutine, Eh?
By: Cristina Fernandes, P.H.Ec., RD. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. “Whether pronounced pooh-tin or pooh-teen, poutine’s deliciousness can’t be denied. Several communities in Quebec claim to be the birthplace of the great Poutine, and with good reason. One often-cited tale is that of Fernand Lachance, who claims that poutine was invented in 1957; Lachance is said to have exclaimed,“ça va faire une maudite poutine” meaning,“it will make a damn mess”when asked to put a handful of curds on french fries. Traditionally, poutine consists of classic fries, cheese curds and sauce; however, as with any cuisine, poutine has found many different expressions.” —Cristina Sandra Venneri, B.Sc., P.H.Ec., specializes in nutrition education. She is an entrepreneur & the owner of Nutrition Bites Consulting which provides a wide-range of services to the public, farms and businesses - “helping them get healthier in little bites”. Created by Nutrition Bites, Growing Up Healthy is on a mission to provide Canadians of all ages convenient educational tools & resources to educate and build confidence in all aspects of growing food, eating home cooked meals & being an environmentally conscious community. The original Organic Seed-to-Fork Kits teach anyone how to simply grow, cook and eat healthy at home. They help to foster a simple connection between growing food at home, cooking with fresh and local ingredients and eating nutritious dishes. Sandra’s passion for education, health and community is reflected in her career & through social media. She was recently accepted into the Master of Public Health program at the University of Waterloo. She currently holds the position of Co-VP of Membership for OHEA. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
Get your Canada day brunch started with a build your own grilled cheese bar. Gather ingredients from some of the delicious Canadian combinations below and the spread will be a hit! Comment to let us know your favourite combo! Grilled Peaches
By: Trevor Arsenault, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. |
The Ontario Home Economics Association, a self-regulating body of professional Home Economists, promotes high professional standards among its members so that they may assist families and individuals to achieve and maintain a desirable quality of life. Categories
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