By Melissa Cole, Curator In the Oshawa Museum’s collection, we have a unique artifact that I am sure many culinary historians would like to try out if they haven’t already: a Meat Juice Press. Bac…
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I am sorry to have this rant, I might not even post this.. I most likely will and I am sure I will lose a reader or two.. but I have to write this.. If you live in an apartment or a tiny condo in the city, you can be many things.. You can be […]
I Yield I Yield LOL
Ok, its just going on record that we are going to be “in just in time mode” on most things this year. Let me give a example.. we have pulled at least a hundred or two wild parsnips but then we needed to focus on this or that.. and suddenly this week, we are like.. […]
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D > It’s interesting how many food products still around today have their origins in late 19thC early20thC health-food fads. Branded foods were a new thing then, and they didn’t have to work hard to establish themselves in the public mind, but they were nonetheless very adroit and effective in doing so, and that’s why there’s still so much loyalty to brands like Kellogs, Cadbury, – and Bovril.
Very True indeed.. and good point, I think its much harder now to create a brand but we certainly have many that have stood the test of time, so far.