How we prepare our food has an impact on the environment – and on our utility bills. This week, Julie Van Rosendaal explores thermal cooking, which works by holding on to residual heat to slow-cook dishes such as soups and curries. Thermal cookers are available to buy, but they’re also simple to make with a hot box at home to create the same effect.
Learn more and try Julie's
veggie chili recipe, which can be cooked on stovetop or using residual heat.
And in drinks, we’ve rounded up some
high-profile Canadian wines set for release this month, along with a look at the growing appeal of
vegetable-based cocktails.
If you have a question on wine,
e-mail it and we’ll answer a selection in the newsletter and on our website. Please share this newsletter, and if it was forwarded to you,
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–Lara Pingue
