Canadian Food Focus

10/14/2026

Extra berries, herbs or vegetables?

Preserving food can be as simple as freezing berries for smoothies, turning extra herbs into freezer cubes or making a batch of refrigerator pickles. It does not have to mean a full day of canning jars, although safe home canning can be a rewarding next step when you are ready. Find the full guide at CanadianFoodFocus.org

What would you preserve first?

10/12/2026

Dinner that looks impressive but is surprisingly simple.

This Salmon & Lentils En Papillote combines salmon, lentils, zucchini, cherry tomatoes, lemon and fresh herbs in individual parchment-paper parcels. Everything cooks together for a fresh, flavourful meal with minimal prep and cleanup. It’s ready in about 35 minutes.

Get the full recipe at canadianfoodfocus.org: https://f.mtr.cool/czf4n8rq8e

EatLentils

10/09/2026

Mustard might be a small ingredient in your kitchen, but Canada plays a big role in growing it.

Canada is one of the world’s largest producers and exporters of mustard seed, with most of the crop grown on Prairie farms, especially in Saskatchewan.

So, where does Canadian mustard come from? And how does it go from a tiny seed to the mustard on your table?

Read the full article to learn how mustard is grown, harvested and stored in Canada, and how it makes its way from Canadian farms to your food.

Read more at https://f.mtr.cool/qoulncrj8l

10/08/2026

Ever wonder what the inside of a Canadian chicken barn actually looks like?
STEP INSIDE and take a look

Chicken Farmers of Saskatchewan Canadian Food Focus Farm & Food Care Saskatchewan and Agriculture in the Classroom SK partnered on a virtual reality tour that lets you explore a broiler chicken barn and see how chickens are raised in Canada.

This is a chance to look beyond the grocery store package and see the systems behind Canadian chicken.

Watch the video and take the full virtual tour https://f.mtr.cool/3w10y2du5e

Agriculture and Agri-Food Canada
Saskatchewan Agriculture

10/07/2026

Are you making these food safety mistakes?

This info is presented by dietitian in partnership with Canadian Food Focus .

Mistake #1: Washing raw chicken before cooking.
- This spreads harmful bacteria such as Salmonella into your sink which can contaminate other foods like salad or fruit.
- To kill harmful bacteria, cook poultry to a safe internal temperature of 165°F (74°C).

Mistake #2: Leaving perishable food at room temperature for more than 2 hours.
- When food is left in the “danger zone” (between 40°F and 140°F, or between 4°C and 60°C), bacteria can multiply quickly and cause foodborne illness.
- Perishable foods such as cheese, meat, cut fresh fruit, cooked rice, cooked pasta and soups should all be refrigerated within 2 hours. On hot days, refrigerate the foods within 1 hour.

Mistake #3: Eating food that you’ve dropped on the floor.
- You’ve probably heard of the “5 second rule” - sorry to say, it’s false! There can be microscopic bacteria on the floor brought in by pets, dust or shoes.
- There is no safe time frame to eat food that has dropped on the floor because bacteria like E. coli or Salmonella can attach to the food instantly. Wet or moist foods can pick up more bacteria and faster than dry foods.

Did any of these food safety mistakes surprise you?

Note: Products / brands shown are for educational purposes only.

Video description: Sue is in the kitchen and taking foods out of a grocery bag. She is washing a piece of raw chicken breast in the sink. Sue is placing a cheese board and a bowl of pasta salad on the kitchen counter. She is showing rice in a rice cooker and a pot of cooked soup. Sue is crouching on the floor, about to eat a cracker that’s fallen to the floor, and then she pauses.



Suggested Music: Raising Hope, by Dreamlamp

10/05/2026

L👀king for a cozy fall recipe? Try WILD RICE ACORN SQUASH.

Roasted acorn squash is filled with nutty wild rice, vegetables, apple, cranberries and walnuts for a colourful, satisfying vegetarian main or side dish. It’s a delicious way to bring seasonal ingredients to the table.

Get the recipe: https://f.mtr.cool/vikyj8v68s

Explore the delicious wild rice stuffed acorn squash featuring nutty rice and seasonal ingredients for a delightful meal.

10/02/2026

Does every farm use a swather? Not necessarily.

Some farmers swath their crops, others straight-cut, and many use a combination of both. The choice depends on the crop, field conditions, weather, crop maturity and harvest capacity.

Swathing can help manage uneven maturity, lodging and harvest timing, while straight-cutting may work well when crops mature evenly.

Want to know why farmers swath crops and how it helps manage harvest? Read the full article to learn more about swathing at https://f.mtr.cool/tnbpq3frqg

09/30/2026

How healthy are your workplace habits?

Considering many of us spend eight or more hours a day at work, small choices can have a big impact on our energy, focus, and overall well-being. Start with these three simple steps:

• Fill half your plate with fruits and vegetables
• Make water your drink of choice
• Enjoy a variety of foods and learn more about good nutrition and workplace wellness

Eating well on the job could improve your concentration and productivity. Read the full article for practical tips to support wellness at work. https://f.mtr.cool/2jvm1gr5tj

Three steps to build healthier people and a healthier workplace through good food.

09/28/2026

If you’ve never tried cod au gratin, this is your sign. 🐟🧀

A classic Newfoundland and Labrador comfort food, this version layers tender cod with a creamy cheese sauce, then finishes it with a golden, crispy breadcrumb topping. It is warm, satisfying and made for a cozy dinner at home.

Serve it with garlic bread and a salad, or spoon it over mashed potatoes or rice. One helpful tip: let it rest for 20 minutes after baking so the sauce has time to set.

In Newfoundland and Labrador, a “scoff” means a meal and this is a scoff worth gathering around for.

Watch the Reel, save the recipe and tell us: mashed potatoes, rice or garlic bread on the side?

Full step-by-step recipe is on CanadianFoodFocus.org https://f.mtr.cool/nunq7z5ywf

09/26/2026

Wondering what really happens when you see this in a field? This is a field sprayer.

Field sprayers are machines that apply liquid products such as herbicides, fungicides or insecticides across crop fields through a boom fitted with many spray nozzles. They can be self‑propelled or pulled behind a tractor, and are designed to deliver a specific spray rate per acre, with controls for pressure, speed and nozzle type.

You will see this equipment on farms growing corn, soybeans, canola, wheat, barley, oats, pulses and other crops across Canada, particularly in late spring and summer when weeds and diseases are most active. Many sprayers now use GPS guidance and sectional or individual nozzle control to reduce overlap, as well as options like low‑drift nozzles and boom height control to keep spray where it is intended.

Sprayers give farmers a tool to protect crop health and yield when needed, while following label directions and environmental protection measures set by regulators.

Learn more at CanadianFoodFocus, https://f.mtr.cool/esty6hjs81

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