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History of the barbecue

July 5th 2014

Originally published in the Journal de Montréal on July 5, 2014.

Most linguists believe that “barbecue” derives from the word “barabicu”, used by the indigenous populations of the Caribbean to describe a wooden trellis for roasting, smoking or storing meat.

From there, the technique – as well as the name – would have ended up in the cultures of colonizing countries. The adaptation “barbecue” has been documented since the end of the 17th century.
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5 Lunch Salad Recipes for Busy People

June 30th 2014

What you eat has a direct impact on your productivity. Indeed, when your batteries are fully charged, your concentration will be optimal and you will be less prone to snacking…

In this article, I am proposing five main course salads that cost less than $ 2.50 per serving. Plus, all can be made ahead of time, either the day before or in the morning, in less than 20 minutes. With a quick dessert, you will get a full meal in no time.

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Why do celebrities love asparagus?

May 20th 2014

SOSCuisine/asparagusYou may have heard it through the grapevine: Hollywood stars swear by asparagus to keep in top shape. The list of asparagus lovers is long, including Britney Spear, Jessica Biel, Victoria Beckham and Matthew McConaughey, to name just a few.

For once, this is not just a fad, as there are some real good reasons to eat asparagus, on top of its refined flavor.

Indeed asparagus abounds with a great quantity and variety of antioxidants. It is also rich in minerals, folate and vitamin K. Low in calories, with a 90% water content, it is known for its re-mineralizing and diuretic properties. In other words, it is an ideal food to eat to get in shape before Summer.
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On your marks, get set, barbecue!

May 10th 2014

SOSCuisine/BBQOriginally published in the Journal de Montréal on May 10, 2014.

At last, the time has come to cook outside. We’ve been dreaming about it for so long… But beware, all you grilled meat lovers! Charring meat may produce substances called heterocyclic amines (HA), that are thought to increase the risk of cancer.
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Easter eggs

April 19th 2014

SOSCuisine/Easter EggsOriginally published in the Journal de Montréal on April 19, 2014.

From the humble, coloured hard-boiled egg to the most prestigious Fabergé eggs in precious metals and decorated stones, the Easter egg is an age-old tradition.

In fact, the custom of offering decorated eggs existed long before the Christian era. As spring is the season in which nature blossoms, the egg, representing life and rebirth, was probably the first symbol of fertility used in rituals dating from the dawn of time.
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Simply Cook and Enjoy!

March 1st 2014

SOSCuisine/father and son cookingOriginally published in the Journal de Montréal on March 1st, 2014.

This is the theme for Nutrition Month 2014 this year.

The fact that we are cooking less at home is a growing cause for concern, as there is evidence that children who take part in preparing meals and eat with the family have a healthier diet. But if adults don’t cook, who will pass on these essential skills to future generations?

We must therefore encourage families to get back to the basics of cooking and involve children: a great way to strengthen bonds, eat better and have fun.
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Chinese stir-fried greens

January 25th 2014

SOSCuisine/Green VegetablesOriginally published in the Journal de Montréal on January 25, 2014.

We are constantly bombarded with this message: You should eat dark green leafy vegetables every day.

But these green plants remain a mystery for many of us. Having said that, they are becoming an increasingly common sight in grocery stores, and especially in ethnic markets, where they often have different names based on the cultural and linguistic heritage (Cantonese, Mandarin, Vietnamese etc.). All this adds to the confusion and mystery.
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