BC Living
Local Easter Offerings to Try This Spring
Delicatessens Across B.C.: More Than Just High-End Grocers
March Sushi – From Scratch
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Plan Your BC Foodie Field Trip
Kamloops & Sun Peaks Resort: The Ultimate See & Ski Family Getaway
Local Getaway: Stay at an Elven Haven in Courtenay
B.C. Adventures: Our picks for April
Cooking Classes
Culinary Cinema
Culinary Fashion: What to wear on “Foodie Field Trips”
Freshen Up your Skincare this Spring with these 9 BC Based Skincare Products
Are you getting the most from your expertly cultivated and perfectly aged wine collection?
Go green with this decadent dandelion fettuccine
Dandelion Green Fettuccini with Wild Game Bolognese Sauce
Ingredients
Instructions
Makes 4-6.
About The Author
Chef Andrew George Jr. is a member of the Wet’suwet’en Nation in British Columbia. Recognized internationally as an indigenous culinary expert, Chef George develops Native menus for restaurants and hotels around the world. He is also a mentor for SuperChefs, a British Columbia initiative that educates youth about cooking, nutrition, and healthful eating at home. His personal focus is to continue aboriginal culinary traditions that are healthy and sustainable.
About the Book
Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine is Chef George’s second cookbook. With an emphasis on sustainably sourced game, seasonal produce and legume, and locally grown herbs, this publication features over 100 recipes that blend traditional aboriginal cuisine with modern flavours and trends. Modern Native Feasts is available this November through Arensel Pulp Press.