Originally published in the Journal de Montréal on August 23, 2008.

Celeriac, turnip, Swedish turnip, parsnip, Jerusalem artichoke… so many root vegetables that were once an important part of our daily diet but have now sunk into oblivion. Why were these wonderful vegetables neglected? Firstly, because of urbanization, which has led to the progressive abandonment of vegetable gardens.

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Originally published in the Journal de Montréal on August 26, 2006.

It’s the start of another academic year. Five days a week until the Christmas break, many of us will be haunted by this eternal question: What do I put in the lunch box?

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Originally published in the Journal de Montréal on August 28, 2010.

The hot summer days are becoming numbered and vacations are drawing to an end. One way of letting the summer mood linger, is to consume autumn strawberries and raspberries. Late varieties of these tiny delights are now ‘reddening’ the fields right up to the first severe autumn frost, sometime in mid-October.

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Originally published in the Journal de Montréal on August 28, 2007.

Another school year will start soon, and along with it, packed lunches and sandwiches. I propose that we replace the perpetual ham and cheese sandwich this year with a «pan bagnat», a traditional sandwich from Nice, in the Côte d’Azur. It refers to bread that has been soaked in olive oil.

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Today is a big day for us! After putting in five years of hard work in R&D and eighteen months in Clinical Testing with the McGill University Health Centre, we are very proud to announce the launch of our specialised meal plan series, starting with the one for people with type 2 diabetes.

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Originally published in the Journal de Montréal on September 13, 2008.

Many studies have shown that consumption of fresh or processed tomatoes is linked to a reduction in the risk of certain cancers, especially prostate. This preventive quality can be credited to the lycopene content in tomatoes. This antioxidant, which belongs to the large family of carotenoids is also responsible for the tomato’s red color. Our bodies are known to better absorb lycopene, when the tomato has been cooked in oil.

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Originally published in the Journal de Montréal on August 21, 2010.

Green onions, scallions, shallots… What do you call these aromatic plants that belong to the same large family of approximately 500 plants, the best known of which are onions, leeks, garlic and chives?

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