Becoming a better animal

“In her acceptance speech for the George Ryga Award, wild salmon activist Alexandra Morton (left) says humans have to learn how to fit into this planet & stop destroying so much around us.FULL STORY

 

 

Stories behind the recipes

August 11th, 2014

Jennifer Schell

Food and wine columnist, Jennifer Schell, is Editor-in-Chief at BC Food & Wine Trails magazine. Due in the spring of 2015, The Butcher, Baker, Wine & Cheese Maker – By the Sea (Sandhill Book Marketing, $29.95) will be her sequel to The Butcher, the Baker, the Wine & Cheese Maker – An Okanagan Cookbook (Self Publisher 2012). By the Sea wiil highlight the people and stories behind the recipes — the chefs, the fishermen, the sea farmers, the foragers and the winemakers. Schell comes from a multi-generational farming family and was raised on an apple orchard in Kelowna. She developed an appreciation for the earth, the farmers who tend it and the practice of sustainability. Schell is an advocate of eating locally-produced food and furthering the success of B.C.’s wine culture. She completed the advanced program of the Wine & Spirit Education Trust (WSET), the foremost international body in the field of wines and spirits education, studying under Rhys Pender, Master of Wine. 978-0-9917498-1-2

 

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