Without researching hard and scientific facts, I think it’s safe to say that newspapers have been changing a lot over the last few years. From a general decrease in actual hands-on reading, to previous and more techno focused customers finding their information through more convent means, the sections and overall size of newspapers continue to change with the increasing challenges. If there is one thing I hope never disappears from the standard features, it’s weekly notes and articles on food. I don’t even care how big the section is, or whatever new fangled term they use to describe it. Just don’t get rid of my food. I think we are lucky here in Edmonton to have Liane Faulder writing for the Edmonton Journal. With an increase in food awareness, (just look at the number of blogs) and more food trends than you can throw a stick at, it’s good to have someone passionate about both food and the city, to really drive the words behind such a nourishing topic.
I write about food for the Edmonton Journal.
How would you classify your cooking style?
Who taught you how to cook?
My mother. I’ve also taken a couple of week-long boot camps at NAIT.
What are 5 kitchen ingredients/tools you can’t live without?
I love my rasper for taking off citrus zest, I’m nuts about my immersion blender (so tidy!) and I do like my Henckel paring knife. I also make good use of my food processor and waffle iron.
When did you realize that writing about food was your passion? And do you have any passions outside of food?
I’ve always loved to entertain, and to cook. I often tell my family that I am never happier than when I am preparing a big Sunday supper for all of us. I love the way cooking requires that I pay attention, and when I cook my mind is focused on details of preparation, and not racing with a thousand other thoughts. The outcome is almost always positive (with notable and excruciating exceptions to be sure) and there aren’t many activities in life that routinely deliver that result.
My other passion would be writing, and I like it for the same reason as cooking. It’s creative, focuses the mind and often yields surprising and wonderful results.
What is your biggest culinary guilty pleasure, something the foodies might frown upon?
I do love Hershey kisses and Reese’s Peanut Butter Cups.
When feeling under the weather, what comfort food do you create?
I make a home-made mac and cheese that my mother always made for our family. I make the same dish for my boys, who are 21 and 23, on cold winter nights. I also make chocolate chip cookies if I feel low and they inevitably perk me up.
If could take an assignment to eat and write about a city/area/region, where would you go and why?
I would so love to write about food in Paris. I’ve been there a couple of times. I have no pretensions that I cook in a French style or know anything much about food in Paris. But once I rented a little apartment there with a friend, just for a week, and really loved wandering about the neighbourhood (Rue Montorgueil, home to one of Paris’ oldest street markets), picking up fresh foods (croissants in the morning, cheese and wine in the afternoon) to bring back to the flat. This was before I was a food writer. Now I would love to go back for a longer period, perhaps take a cooking class or two, and spend more time wandering around food markets. Then I’d love to write about it for the paper.
Best food to eat in the office? Worst food?
Best? An apple. It’s clean, and one doesn’t look too revolting when one eats an apple. Tuna fish is a dicey prospect, though. Smelly, possibly damp. Ugh.
What was your most memorable meal in town?
I can’t really answer that specifically. Memorable is difficult to pin down. That might involve a romantic encounter, or a special birthday, or a night out with friends, and I’ve been lucky enough to have had a few such meals in Edmonton.
What was your most memorable culinary interview? Why?
I recently interviewed Peter Reinhart, who is an amazing baker of bread and the author of numerous cookbooks on baking. He’s also an instructor at Johnson and Wales University in North Carolina. But his background is super-interesting; he used to be a lay Christian minister. His passion for bread arose from his ministry – he created a signature bread while working in a café that was an outreach project. He sees bread as a metaphor for transformation in life, and I am fascinated by that. I think someone who lives their passion through their work is an exceptional individual, and it’s always a pleasure to meet people like that.
Are there any food trends on the horizon you’d like to go get a taste of? …for the benefits of your readers of course 😉
The local food movement intrigues me, and I’d like to visit one of those farms in the United States with a restaurant built in that really does “farm to fork” up right.
What does the Edmonton Journal fridge look like?
It is stuffed with dubious plastic containers and smells very bad. On the door is a sticker warning of radioactive material inside.
Anything you want your readers to know, that they may never hear?
I think people need to eat out more in independent restaurants. I know it’s perceived as expensive to eat out, but one can be judicious (going out just for appies or dessert if need be). Edmonton is blessed with a stable of creative cooks who knock themselves out for diners, and we need to support that.
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Blog – Eat My Words