Fall/Winter 2005

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Features

• How to host a holiday bash
  Tips to host a stress-free holiday event

• Treasures for every taste
  Great holiday gift ideas for anyone on your list

• New traditions
  Get inspired with seasonal ideas from different cultures.

• Brad cooks
  Put a twist on tradition with this delicious make-ahead holiday meal.

• Flavours of Alberta
  Regional cuisine is a hot trend at restaurants across the province.

• Making history
  Surviving and prospering on the family farm for more than a century

Departments

• Editor's message
  There's no better time to give the gift of food.

• Web wise
  For more information on topics covered in this issue, visit these web links

• For your bookshelf
  Create your own family cookbook

• City slickers
  Jennifer and Terry discover desserts that travel.

• Since you asked
  Striving for product consistency in the food industry

• Health link
  Proven ways to fight colds and flu

• Just for kids
  Agriculture for bookworms

• Your thoughts/What's coming
  Comments straight from our readers

• Picture perfect
  Photos from our readers

Quick Bites

• Gadgets for the kitchen
  You'll love these cool kitchen tools.

• Roast masters
  Brew a great cup of coffee - from Alberta!

• Quirky questions
  Answers to more great questions from Heifer in Your Tank students.

• Cookies by design
  Tasty and sweet, cookies can be beautiful too!

Online Only

• Where to find treasures for every taste
  Here's a list of where you can buy these great gift items

• Alberta coffee roasters
  Check out these local coffee roasting companies for your next pound of beans.

• Soup's the cure
  These favourite soup recipes will help keep you warm on a chilly winter night.

• Discovering regional cuisine
  Find a restaurant that supports Alberta growers and farmers.

• Cookie creations
  Bring the personal touch to your cookie plate this year by making and creating your own decorated masterpieces.

• Holiday recipes with a twist
  Check out these recipes for the holidays from Food for Thought chef Brad Smoliak