Hello Everyone! Today (Aug 15th) I start my Going Local! Local Food Challenge, to help raise money for Growing Chefs! I have chosen to eat local produce/products from within BC. If you would be so kind to contribute to my efforts, your generous support would be so much appreciated by myself, and by the children who benefit from the education on eating local and healthy!

Kai xo

Go here to donate/support

http://chefs.givecentre.com/campaign/60

One of my favorite rewarding thing to do is treat myself on the weekend, to a homemade brunch, made with whatever is available in that little fridge of mine. A great start to the weekend with a bit of improv and testing of flavors.

What a great web start up that focuses on getting people back into cooking. Gojee helps to save you time and to inspire you by finding recipes based on what you crave or have on hand, as well as showing you what additional ingredients you will need based on each particular recipe. It provides you with curated recipes personalized to what you have inputted as craving or ingredients you have on hand already.

For the above example, I listed yellow onions, fresh thyme, flour and butter, and it returned with a variety of recipes that included those ingredients, all very visual and delectable, pulling info from their hand picked group of food writers, who are trustworthy. My fav listed highlighted here is the Onion Tart. Yum.

Win for the food writer + Win for the home cook :) Excellent pairing that creates home cooked goodness!

How fun and awesome that there’s a foundation to “Further Food Awesomeness” :) The fun factor is that they’re open to all creative ideas in application for a micro grant of$1000, where it can raise awareness and make headlines for a better food system. Hi 5 to you Awesome Food! I can’t wait to see the submissions and who gets awarded with the grants and the finished product/service/event. This will get everyone thinking and learning while having fun :)

Ok. I’ve eaten what some consider to be gross, but I def. have not eaten any insect bigger than an ant, well, at least not knowingly.

When my cousin posted this photo from a recent trip to Thailand, It made me cringe; it got me to thinking,  I wondered how I came to eating crab and lobster, when really, they look like insects too?

Have any of you eaten Water Cockroaches? What is it like? I’m curious to know, but not curious enough to want to try it myself ;) (and no, my cousin didn’t try it either.)

an impromptu lunch of sliced organic avocado and prawns drizzled with a ponzu/lemon juice dressing, fresh grilled baguette with garlic herbed goat cheese

recipe for dressing to come in a couple of days, via dash of food blog :)

Kaishin Chu | Twitter | Website
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I love swiss chard, meaty leafy veg that offers so much flavour and so much healthy goodness. I tend to cook them up two ways, in a soup/stew or sauteed with garlic (lovely with steak). The flavour is full and slightly sweet, so it can handle a bit of flavoring. If you get to have them as baby chard, you can eat them raw in a salad. lovely as well :)