Move over kale: why cabbage should be our go-to veg

Kale’s ascendance to vegetable royalty was confirmed when recent reports of a worldwide shortage turned out to be false and nothing more than exaggeration – when was the last time a vegetable received the paparazzi …

Why you should let your kids make dinner tonight

This essay was published in The Globe and Mail and judging from the response on twitter, it seemed to speak to readers. There is just no downside to teaching kids to cook from scratch.

Here’s the …

Are sugar, salt and fat the worst, most addictive drugs ever?

Salt, sugar and fat are addictive. That’s not news to anyone who has ever opened a bag of chips or reached a second time (maybe a third?) for the ice cream. But that all those processed foods in your local supermarket are “perfectly engineered to compel overconsumption?” Now that’s something to write a book about.

Whether you buy grass-fed or ‘natural,’ meat safety isn’t guaranteed

It turns out that buying a safer meat is more complicated than simply choosing local, organic, naturally raised or grass-fed. In fact, none of these labels is guaranteed to be safer.

Whether your steak comes from a cow that was raised on a feedlot and slaughtered in a large abattoir, or from an animal that ranged on grass and was given a nice pat by its farmer before meeting its end, some research indicates that the chance of the meat bringing a pathogen into your home is equal.