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Tiffinday Chickpea Curry: Product Review
by Karma member Kate Tessier If you have ever had the pleasure of enjoying a meal from an Indian restaurant you know all about Chickpea Curry, otherwise known as Channa Masala. It’s that rich dish that only accelerates your consumption of Naan and undoubtedly sends you back for more. But without the freshest ingredients, packaged dishes…
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Keeping it green when the world’s gone white
by Jennifer Knoch Winter isn’t easy on a lot of us who prefer basically any other season to polar vortexes and darkness before dinner. It’s not exactly easy on the planet either, but I’ve rounded up a few tips to help us find eco bright spots amidst the gloom. Put your sidewalks on a low-sodium…
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Organic Logos Explained
by Daria Love of the Food Issues Committee Karma members are discerning shoppers. Seeking quality and integrity in the products they purchase, food labels and logos can provide important information about the packaged product. In Canada, only those products with 95% or greater organically produced content may be labelled organic or display the organic logo. …
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Confessions of a Door Monitor (or: How I’m thriving during the pandemic)
Perhaps you’ve seen me on door duty at Karma, where I put in one shift a week (down from 2 during the sunny weather). I’m the old guy (pony tail, beard, goatee, all tastefully grey) who always has a book. I was one of the original members, and dropped out for about 25 years –…
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Meet the Karma Worm Team!
by Colette Slone You may already be familiar with the worm composting bins at Karma, but for those of you who are not yet acquainted, allow us to formally introduce ourselves. We are Colette and Mike, Karma members since 2014 and the official Worm Wranglers of Karma’s worm composting (aka vermicomposting) bin! We started the…
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Virtual Holiday Baking with Inayat Singh of Prickly Pear Bakehouse
So WHAT or WHO is Prickly Pear Bakehouse? Our neighbour, Inayat, is a homebaker and avid cookbook collector. She has taken numerous courses on baking as part of her travels (Italy, anyone?) and formal baking classes. On the weekends, Inayat spends time in the kitchen, working on her passion for pastry…and other delicious offerings that…
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Ho-ho-hold the trash: Gift giving made greener
by Jennifer Knoch I really love the holidays, the songs and the decorations, the goodies and gift giving, but the thing that makes me Grinchy is the sheer volume of unnecessary stuff that gets passed around in the name of tradition. Tradition is a slippery thing, after all: back in the day, Bubbe’s Hanukkah gifts…
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The Perfect Hummus
by Amelia Bailey Ahhh, Hummus. A seemingly simple dish, and yet that perfect balance of acidity, earthiness and creamy texture eludes me! Finally, I’ve found the perfect hummus recipe with one secret ingredient: baking soda. It is SO simple, and the results are perfect. Thank you Yotam Ottolenghi and Sammi Tamimi and your cookbook Jerusalem!…
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Member Throwback 1991- Christy Fedirchuk
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Getting choosy about cheese
by Jennifer Knoch My friend recently announced his attention to switch to a plant-based diet, with one exception . . . cheese. And I both applaud the intention and understand the exception, because how can a bunch of old milk taste so good? Cheese has a higher environmental price tag because it takes a LOT…