28 -- Sunday. November 15, 1998 -

The “Pillow” is so named because in - of about #44" dord Pl ot Bedford England used to use a hag of Swans down to ease the discomfort of autile Chambermaids when they worked overume? During one night of Ray debauchery the serwal on duty was heand Be fo squeal. “Dont do that Lord Pili-ow™ lus as the Ganbaldi Boscus was named after an B italian called tuige Biscuit and the : Wellington hoot was named after Nathanial RB foot-avell known (premaureh Srange? Gost herd from New Zeland, so the Pillow has a famous historica) background We are proud to follow in the foot-

steps of tradiuon, if not in een one of tts disgusting practices

AY Two ser ofd pillows were wed to suffocate the heirs 0 the throne n the Tower of Londen. One very thick pillow was ued to stife the screams of an Enghsh f King when he had terminal treatment for Staemonnids while ncarcerated in GB Herkeles Castle. Finalt - one Lady of fustenea importance used a small puilow lo prove she was pregnant Her husband - a spanish prince - spent all his time fishing for mermaids (a tkely tal!) Eventually the pillow way aborted and BH Queen Elizabeth the first - an sunt of the ‘pillow’ - sent Drake to sink the M Armads. which was disguised 2s fishing boats on 2 inp to the fishing grounds A off the coast of Canada. (about this time the “Cod Prece” went out of fashion in Newfoundland). We on the staff - use old pillows to Hneel on when gardening Bm and when asking for the raise!

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Dried Cherry Port Sauce, but you'll also find out how these eight women came to. find their futures in food,

The book includes back- ground on cach oof the authors: Karen the Fish House Park; Margar Culinary Aqua Riva Connors, Kourchenko — of Restaurant — and Dubrulle Culinary instructor Glenys Mor: Mary Mackay oof Terra Breads, Lesley Stowe of Lesley Stowe Fine Foods and

in) Stanley

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Looking for some cre- ative ways to prepare your favourite grown-in-B.C. products?

West Vancouver resident Georgia Wiggins has put together the B.C. Recipe Calendar/Day Planner tor the fifth year in a row.

The calendar, which is free at all North Shore Safeway stores while supplies Jast, includes recipes trom restau-

ch as The Cannery Restaurant,

Barnaby of

Chisholm of

Whistler's Bear Foot Bistro. The Raintree at the Landing and others.

Try pleasing your palate with a Smoked Wild B.C Salmon Roll, a B.C. Turkey Stir-try with Sa Peanut

Sauce, or a Sauteed Loin of

Salt Spring [sland Lamb with B.C. Winter Root Vegetable Mash and Roasted Garlic Jus.

This vear, Wiggins abo included tips on growing a traditional herb garden as well as a useful conversion table.

SY ore

tr tern Anges oer fed Sesion 7 hand

The love affair with all things local doesn’t end at the city limits.

In our urban setting it’s

easy to forget what kind of

work and care go into pro- ducing the food we cat. In British Columbia we are especially fortunate to have an abundance of quality meat, fish, vegetables, fruits and dairy products.

Farm Folk, v Folk is more than a cookbook, it’s a

celebration of all that B.C. has t to rafter.

Georgia Straight food writer Angela Murrills, Heather Pritchard, a partner ins the Glorious Garnish and Seasonal Salad Company, and photogr Michael collaborated to produce this colourful tribute packed with stories, recipes, tips, ideas and information,

aaa

Already planning that traditional turkey dinner for Christmas Day?

Go to it, say the B.C. farmers who raise the gob- blers.

But while you're thinking about — turkey, consider your other seasonal celebra- tions, family gatherings or your daily home-cooked

y growers have just published their first cookbook, Cooking with Turkey, and i it offers countless ways to prepare the low-fat, low-cholestero! bird.

From Smoked Turkey Bruschetta to Jamaican Jerk Turkey, there’s bound to be an appetizer, soup or entree that will please all vour holi- day guests.

Find Ceoking with Turkey ats Save-on-Foods and Ovewaitea stores for $9.95,

~~ Deana Lancaster

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