Health and wellness
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Wild foods: Stinging Nettle (Urtica dioica)
For years, I’ve been harvesting Stinging Nettles (Urtica dioica) on the west coast. I blanch them (quickly boil and then ice bath), squeeze them into a ball, and freeze them on a tray. Super simple, and if I harvest enough in one session or two, I can stock the freezer to get me through to
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About qathet
A Bit of History (and Why It Still Matters) A few years ago, the region officially changed its name from the Powell River Regional District to qathet Regional District. The name comes from the ʔayʔaǰuθəm language of the Tla’amin Nation and is often translated as “working together” or “bringing together.” The name change reflects a
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Why Frozen Spinach Deserves a Permanent Spot in Your Freezer
Frozen spinach rarely gets enthusiasm. And I get it… It is not trendy, photogenic, or exciting. And yet, from a practical standpoint, it may be one of the highest-value foods you can keep on hand. It is inexpensive, long-lasting, nutrient-dense, and endlessly adaptable—exactly the kind of ingredient that quietly improves your options day after day.
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Sprucing up your ramen
Elevating Instant Ramen with What You Already Have Instant ramen is cheap, shelf-stable, and fast to make. But on its own, it’s fairly thin in nutritionally. But with a small amount of intention, ramen can become a practical base for a solid meal. The goal here is not gourmet cooking from scratch, but taking an