Editor's message

IT IS THE TIME OF YEAR I LOVE THE MOST. Days are growing shorter, there’s a nip in the air and you can’t beat that annual sense of renewal that kicks in when kids (of all ages) head back to school.

Whether you live in a downtown high-rise, on a quiet street, or in a rural community—once the business of summer (and the work of harvest and gardening is finally done) we find ourselves coming back inside where our homes, family and friends radiate welcome, warmth and companionship.

It is in this spirit we introduce you to the Solversons, a ranching family in business since the early 1900’s, who are wrestling with BSE. Their love of family and their conviction that the future holds optimism and potential, reminds us all of what we can accomplish when we believe in ourselves and we tackle the tough times with creativity.

With this issue, we are launching two new regular features that offer a fresh look on agriculture and food. In City Slickers,two food-loving city women will take you behind the scenes to places most of us never get to see personally. In their first Food for Thought adventure, they delve into the fascinating and somewhat surprising world of hospital food.

You’ll also meet Brad Smoliak—a fun, friendly Chef who will answer for us questions about cooking and food preparation. In this issue, Brad shares the basics on fondues along with his recipes and tips. No fondue pot in your kitchen? Sign up for Food for Thought Online at growingalberta.com and be entered to win a new, funky fondue pot and starter kit.

Finally, I am excited to share one of my favourite things—making memorable cookies that impress the most discerning cookie monsters. Learn the secrets behind good cookies and check out the Food For Thought Team’s favourite cookie recipes. Warning—be prepared to be the most popular cookie maker in town.

Enjoy the warmth this season offers.