by mosaiccreativeKW | Feb 23, 2017 | Uncategorized
Fermentation has been going on a long, long time. Vinegar is the next step – when alcohol (like beer) is allowed to ferment a second time, turning it acetic....
by mosaiccreativeKW | Feb 17, 2017 | Uncategorized
Paris street markets in the 1700s offered more than 50 kinds of flavoured cooking vinegars. And, more than 90 varieties were for making the outside of the body smell better. The most popular, and least expensive, was pepper vinegar. It was made from wine that had been...
by mosaiccreativeKW | Jan 31, 2017 | Uncategorized
Looking for recipes ideas for Newfoundland Beer Vinegar? Why not bake with it? This vegan chocolate cake from the famous Moosewood collective uses vinegar with baking soda to get the cake to rise. Substitute the apple cider vinegar with Newfoundland Beer Vinegar and...
by mosaiccreativeKW | Jan 22, 2017 | Book Reviews
Canadian food culture tells a story in cod tongues In Speaking in Cod Tongues, Lenore Newman looks at how what we eat defines our culture throughout the country Read more via The Toronto...
by mosaiccreativeKW | Jan 14, 2017 | Uncategorized
Today January 14 is my 52nd birthday. It’s also the first day of the 2017 St. John’s Farmers’ Market. So it seemed like a good time to launch Wild Mother Provisions – the new incarnation of Flour of Scotland. I love my customers and truly appreciate all of...