January/February 2013
Features
Saving the Antique Chicken
The U of A Poultry Research Centre hatches plan to save heritage birds
The Science of Eggs | How to Cook an Egg
Emulsify, bind or leaven, eggs do it all.
The Awesome Egg
O, wonderous egg, the perfect food | Karen Virag
A Chicken in Every Backyard
The urban quest for fresh eggs | Mary Bailey
The Essential Egg
Nothing beats the egg
The Seventeenth Century Egg
Forsooth! | Kristine Kowalchuk
Big Food
Some people might call it an obsession | Jan Hostyn
Departments
Dish
Gastronomic happenings around town
Feeding People
Chefs taste eggs
The Proust Culinary Questionnaire
Adriano Zenari, Zenari’s
Wine Maven
Mary Bailey
Alberta Pantry
Fresh quail, duck and certified organic chicken eggs
Beer Guy
Happy New Beer | Peter Bailey
Drink
The newest shape in fermentation
In Season
Food movies | Mary Bailey
According to Judy
Jacqueline Jacek, Cocoanista | Judy Schultz