You've secured your costume for Halloween, but what about your beloved pet? Should you co-ordinate or should you let them shine on their own? If you're stuck on ideas or are just here for some cute photos, we've got you covered with these totally adorable Halloween pet costume ideas.
Gotta catch 'em all!
To purr-tect and serve.
Catnip is my kryptonite.
...with extra sprinkles on top!
...had a very twitchy nose.
#TacoTuesdays are my favourite day of the week!
Not your average smartdog.
I can't make honey, but I sure am sweet.
Under the sea, darling it's better, down where it's wetter, take it from me.
I'll have reduced sodium soy sauce with my sushi, thank you very much.
Ready for Halloween, Christmas and my close-up!
You've got a friend in me.
Photography by Del Mahabadi
Foraging is a something that many know about, but few know how to do it. Chef Michael Hunter shares his best tips on foraging and how to get started.
It seems fitting with a name like Michael Hunter that this Toronto-based chef grew up on a horse farm in Caledon. His passion for foraging was ignited after a chef he was working with came in with a handful of morels he found one day. "It's just kind of like a food treasure hunt. Once you get hooked, it's kind of like an obsession, " says Hunter.
Hunter, who has worked in kitchens since the age of 13, is currently chef and co-owner of the Toronto-based Antler Kitchen & Bar, which opened in Oct 2015. Hunter describes his cuisine as Canadian with a focus on wild food. "We aim to define Canadian cuisine, so we want to use regional ingredients and embrace Ontario as much as possible", he says. Wild game cannot be sold in Ontario restaurants, so Hunter points out that the offerings at Antler are all sourced from farms. To intrigue restaurant goers, who he believes are more adventurous than ever, Antler's inventive menu includes deer rack served on top of a stew made of the neck meat, rabbit pappardelle and eclectic snack items like Jamaican venison patties, wild boar gyoza and duck heart yakitori.
When he's not at the restaurant, you'll find this avid forager and hunter "playing in the woods" in Caledon, making maple syrup, hunting and foraging for morel mushrooms (his personal favourite), wild leeks and fiddleheads, as well as experimenting with new ingredients, like squirrel.
What's next for Hunter? He's heading off to a hunting camp deep in the Mississippi wilderness and he'll be headlining What's Cooking Bracebridge by embarking on a foraging hike and expedition and preparing a special dinner hosted by Matt Basile of Fidel Gastro's. It's clear that this hunter likes to be in his element.
4 things to consider before you start foraging:
1) Know what you're looking for
Always consult a reputable guide such as the Audubon Society's guide to mushrooms and plants. Stay away from any mushrooms or plants that have deadly poisonous look-a-likes.
2) Start small
Forage only things that can easily be identified – and that do not have poisonous look-a-likes - like fiddleheads and mint.
3) Think about ethical foraging
Some plants don't grow back the following year if you harvest the entire batch. Avoid over-harvesting by reading about the plants that you're foraging.
4) Be respectful
No one wants to come across strangers harvesting on their property without permission, so always ask before start to forage.
Spice Ash Crusted Venison Chop Del Mahabadi
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In Emma Donoghue's latest masterpiece, an English nurse brought to a small Irish village to observe what appears to be a miracle-a girl said to have survived without food for months-soon finds herself fighting to save the child's life.
If giving up burgers and cheese forever just doesn't seem possible, take heart: going mostly plant-based means you get serious health benefits and the flexibility to indulge now and then. Here's how, with tips from Dana Shulz of the Minimalist Baker.
There’s lots (and lots, and lots) of evidence on the benefits of eating vegan—but we don’t think it’s overstating things to say that making such a drastic dietary shift can be overwhelming. And we’re not the only ones, if the popularity of “vegan-ish” eating is anything to go by. A mostly plant-based approach that’s flexible enough to accommodate the occasional burger, chicken wing or slice of cheesecake, this diet plan has found fans in Jamie Oliver, whose Meat-Free Monday posts always look delicious, New York Times food guru Mark Bittman, who wrote a whole book about it, and Dana Shulz, the culinary mind behind the popular food blog Minimalist Baker.
According to Dana, whose new cookbook, Everyday Eating, features 101 easy-to-make vegan dishes (like her Thai quinoa meatballs, pictured above), a mostly plant-based diet doesn’t have to be hard work. “It’s really just about making sure you get plenty of fruits, vegetables, nuts, seeds, legumes, and other plant-based protein sources. I think when you break it down like that, it isn’t as intimidating,” she says.
It definitely doesn’t mean subsisting on a few lettuce leaves. “I am a quantity eater and was raised by two very enthusiastic eaters. Feeling satisfied by my meals is very important to me, so salads for dinner just won't cut it. My recipe inspiration comes from having a big appetite,” she says.
Want to give vegan eating a try? Here’s her best advice:
1. Prepare, prepare, prepare.
“Meal prep ahead of time (like on Sundays), so you aren’t stuck without options during the week, when you come home starving and need something to eat,” Dana says. “Also, make sure you do research when traveling so you have some idea of where you can get vegan options.”
2. Try anything once.
She recommends doing a deep dive into vegan food blogs, flagging any dish that looks interesting. “Try a lot of recipes and narrow down your favorites, so you have an arsenal of easy, go-to meals that you love and enjoy,” she says.
3. Know your swaps.
Use flax or chia in place of an egg. (Check out Dana’s how-to.) Instead of using ground beef for tacos, season and cook quinoa, then bake until crispy. And just because you’re eating less dairy doesn’t mean Parmesan-free pasta. Make your own vegan Parmesan by combining cashews, nutritional yeast, garlic powder and sea salt. (Here’s the Minimalist Baker recipe.)
4. Stock your pantry.
You’ll have to re-think your grocery shopping plan, but don’t get intimidated—Dana says you can’t go wrong by stocking up on a few staples: “My top 5 vegan essentials are flax seed meal, nut milks, nut and seed butters, a variety of legumes, and dates,” she says. “I don't go for things like vegan junk food or other things in the processed realm. Eating plant-based is not about fake meats, $9 organic soy milk, and sprouting your own beans. It’s about eating a variety of plant foods to feel whole and well.”
5. Choose the right tools.
“For prep, having a food processor is a must because it makes sauces and date caramel so easily, and if you have the grater attachment it can shred up carrots, potatoes and vegetables in no time,” Dana says.