Hawaiian Sweet and Sour Pork

Jean, a lovely 80-something year old Torontonian, supplied us with the following recipe. She gave it to us on this stained and slightly torn piece of paper that she says has been kicking around her recipe drawer for decades. Once she started thinking about it she realized a colleague of hers gave it to her … Continue reading →

Do you have something you would like to share?

Here is your opportunity! We have received requests from individuals wanting to send us recipes, tips, and articles to post, so now you can. Feel free to send us recipes near and dear to your heart, or tips that only your grandparents know and have shared with you, or papers you have written that you … Continue reading →

Timmerman Roti Wraps

As we had initially promised, we have finally named a recipe after the professor that our blog’s name came from. We now give you [Professor] Timmerman Roti Wraps! If you need a refresher as to why we named the blog The Resilient Chef check out Our Inspiration page. The goal of our project has been … Continue reading →

Maintaining Biodiversity and Feeding the World: Can it be done?

“With 1–10% of the worldʼs species projected to be lost in the next quarter century, [a rate comparable to the Cretaceous extinction event that marked the demise of the dinosaurs]” (Hanski et al. 1995; Lawton and May 1995; Alroy. 2008), how can we as a species slow down the loss of our biodiversity as well … Continue reading →

Counting on your produce: the Dirty Dozen and Clean Fifteen

You hear it all the time, “organic food is way too expensive!” We hear this constant yammering because we’re often the ones saying it. In all honesty being Environmental Studies students on student budgets (who quite frankly should be awarded for not eating three square meals of Kraft Dinner, with Mr. Noodle on special occasions) … Continue reading →

Understanding the Biases of Alternative Food Systems

Before researching this topic, we must confess that we too suggested that if people knew where there food was coming from, the ecological and social problems associated with the food system would be on a better road to recovery. This is because, the suggestion – “if people only knew where there food was coming from…” … Continue reading →

Nasi Goreng

This recipe comes from the grandmother of Kathleen, one of our group members. Here is a bit of background about the recipe as told by Kathleen: “Nasi Goreng has been a staple of Dutch family dinners as long as I can remember! When I interviewed my Oma she provided me with historical facts about Dutch … Continue reading →

Racism, Food Insecurity, and Food Injustice

As we have been establishing in our other articles, there are many inequalities when it comes to the food systems of our western society, and ultimately these inequalities promote food insecurity for many individuals. Food insecurity refers to the inability to access culturally acceptable and healthy foods that meet nutritional requirements, thus dictating a well-balanced … Continue reading →

Growing your own herbs!

Ingredients: Soil, herbs, water, a window! We promise you, itʼs not as daunting or time consuming as it sounds! No matter how big a space you have you can easily grow more than enough basil, dill, oregano, chives and thyme on just a tiny window sill! All you need is a little water and sunshine. … Continue reading →