Latest from Jasmine Mangalaseril
Take a look inside the Elmira Produce Auction with Jasmine Mangalaseril
Just north of Elmira’s centre, produce buyers gather around hand carts to bid on fresh-picked fruits and vegetables. For 21 years, this live auction is how some nearby growers get their harvest into shops and onto your table in hours. CBC K-W's Jasmine Mangalaseril went to check out the auction.
Whether it's meat or veg, here are some tips for your backyard smoker: Jasmine Mangalaseril
Although some of us will light up our backyard smokers in ankle-deep snow, for most of us summer is prime backyard cooking season. Whether you like things low and slow, or prefer a hot or cold smoke, CBC K-W's food columnist, Jamsine Mangalaseril, has some ideas to make the most of your next cookout.
Local restaurants say 'bone appetit' to puppy patios: Jasmine Mangalaseril
With more people sharing their homes with dogs, restaurants and breweries have made their patios Fido-friendly. You’ll often find bowls of water and perhaps a bit of bacon or dog biscuits, but some spots are creating dog-friendly menus. CBC K-W's food columnist, Jasmine Mangalaseril has more.
Too hot to cook? Try a cold bowl of soup: Jasmine Mangalaseril
When temperatures rise, we are often looking for ways to cool down. There are cold drinks, popsicles and salads, but there’s another option. Cold soups. From tomato-filled gazpacho to icy noodle soups, there are bowlfuls of cool relief available.
Asian bakeries offer flavours steeped in heritage and culture: Jasmine Mangalaseril
A new batch of bakeries have made Waterloo region their home. And while some of what’s in their display cases may feel familiar, their ingredients, techniques, flavours and textures highlight the baking cultures and traditions found in Asia. CBC K-W's food columnist Jasmine Mangalaseril explored a few bakeries and tells us more.
'This tastes like memories': Jasmine Mangalaseril sits with Mohawk chef Tawnya Brant
After two decades of being a professional chef, Tawnya Brant started to combine her Indigenous food knowledge with her culinary training. Food columnist Jasmine Mangalaseril shares how the chef has become a key contemporary voice in Indigenous food.
Drink it, dip it or bake it — rhubarb season is here: Jasmine Mangalaseril
Sweet, sour, pink, red and green. In a dessert, in a drink, or dipped in sugar and eaten raw. Some think rhubarb is a weed, but for many, it signals the arrival of spring with summer around the corner.
Take a tour of some of the best patios in Waterloo region and area: Jasmine Mangalaseril
Winter has finally released its icy grip, which means patio season is here in Waterloo region. Colourful umbrellas, leafy trellises and cozy gazebos welcome diners with crafted cocktails, delicious wines and beers and a menu that celebrates the hot weather ahead.
Roast it. Grill it. Fry it. But don't overcook it! Asparagus season is here: Jasmine Mangalaseril
With an intense season that lasts only a handful of weeks, many look forward to the locally-grown asparagus. Most of the province’s asparagus is grown in Norfolk County, but in North Dumfries, Barrie’s Asparagus has been spear-heading local harvests.
Food columnist Jasmine Mangalaseril spills the tea on a Stratford tea sommelier
Like a restaurant's wine sommelier, certified tea sommeliers are trained in all aspects of tea. This includes its history and science, categories, cultivation, as well as preparation, blending and culinary applications.