A Super Natural Super Highway for Wildlife/Cooking with Arthritis/ The Baking Phone In
Safe Passage: A coalition of conservation groups from Canada and the U-S wants Nova Scotia and New Brunswick to protect land that could act as a corridor for wild animals in search of new habitat. The fact that we continue to build our communities outwards, combined with the potential effects of climate change means a kind of natural super-highway may be vital for the survival of some species. An organization called Two Countries - One Forest has its sights set on safeguarding land that's adjacent to the Chignecto Game Sanctuary in Nova Scotia. It's also interested in protecting land in the Restigouche watershed in New Brunswick. We spoke with Gillian Woolmer, the Assistant Director of the Wildlife Conservation Society of Canada.
Cooking With Arthritis: When she was just 25 years old, Melinda Winner was diagnosed with rheumatoid arthritis, a debilitating disease that can quickly cause severe joint damage and a great deal of pain. Melinda was also a top notch cook, a passion she developed early on in life. In fact, she had decided by the time she was about ten years old that making peanut butter and jelly pinwheel sandwiches with her Mom was heaven. Melinda Winner's new cookbook is A Complete Illustrated Guide to Cooking with Arthritis. It contains not just recipies, but practical tips for cooking and baking for people with arthritis or other conditions that limit their dexterity and mobility. She dropped in to give us a demonstration.
Bread on the Barbie: The upcoming Victoria Day weekend traditionally marks the unofficial start of bar-b-que season: fresh fish, steaks, and yes, home made bread. You don't have sweat it out in hot kitchen as the weather warms up to turn out home made goodies. The solution lies on - or in - the barbeque. Janice Murray Gill is the author of The Canadian Bread Book: it's also available in French as Faire son Pain soit meme. Janice took all your baking calls.
Basic Pizza Crust on the BBQ from Janice Murray Gill
1 ½ cup (375 mL) warm water
1 tsp (5 mL) sugar
1 package active dry yeast
1 Tbsp (15 mL) olive oil
½ tsp(3 mL) salt
2/3rds cups (85 mL) whole-wheat flour
4 cups(1 L) all-purpose flour
Combine water, yeast and sugar in a large mixing bowl. Let stand 5 minutes or until it bubbles.
Add oil and stir to blend Mix flours and salt together. Add to liquid, stirring until dough holds together in a mass.Knead briefly on a lightly floured surface.
Place in a large oiled bowl and let stand in a warm place for 2-3 hours or until double in size.
Once the dough has raised, lightly flour a large baking sheet.
On a floured surface roll out ¼ of the dough into a circle about an inch (3 mm) thick.
Place on cooking sheet. Repeat process until you have four rounds.
Place one pizza on a clean, oiled and preheated grill.
Grill pizza crusts for about 1 minute on until the bottom is brown.
Gently flip it over and grill for an additional 30 seconds.
Remove from grill and repeat with remaining pizzas. Let cool.
Top with your favorite pizza toppings and return to a preheated grill for about 2-3 minutes.
Watch carefully to avoid burning. It's best to grill one pizza at a time.
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