CBC Maritimes

Research at the Nova Scotia Agricultural College suggests that the 2 to 3 million kilos of apple peels that processors send to landfills or compost annually could become a useful new food product

Fire destroyed a well-loved, well-used rink in Richibucto, New Brunswick on Thursday morning. We spoke with Ola Daigle, who manages the arena.  

Wednesday, MN devoted the hour to an exploration of the expectations around the Copenhagen Climate Change conference (if you missed it, it's available as our December 9th podcast - just scroll down, click & listen). Our producer, Deb Woolway, joined me with some of the responses we received.

The sweet, juicy flesh of apples has been a staple of many foods - from juice and pies, to apple sauce and cider.
But what gets processed out of all those popular treats is apple skins. In fact, it's estimated that in Nova Scotia alone, 2 to 3 million kilograms of apple peels just end up in landfills or compost every year.
Dr Vasantha Rupasinghe knew there must be better uses for those perfectly edible parts of the apple. He's an Associate Professor at the Nova Scotia Agricultural College, where he holds the Tree Fruit BioProduct Research Chair. He & his colleagues have found some promising uses for all that waste - Apple Skin Powder, or A.S.P. - either as a high-fibre, anti-oxidant substitute for flour in baking or as a stabilizer of Omega-3.

From Panettone to shortbreads, hammentaschen and tourtière, this is the season to pull out those special recipes you use just once a year. And increasingly,  the cross-pollination of different culinary traditions is making kitchens all the more interesting.
Janice Murray Gill -  author of The Great Canadian Bread Book - knows how to mix it up in the kitchen, and she dropped in  to inspire and to answer your baking questions.