Celebrate Soup Season By Making Your Own Soup Stock
You’ve heard it before—homemade stock is delicious. Whether you’re making risotto, simmering grains for your…
Ditch Wilty Greens With Mason Jar Salads
Hands down, the best way to pack your salad for lunch is in a mason…
10 High Energy Foods for Rainy Days
While Summer is technically over on September 22nd, in Vancouver the rains and a chillier…
10 Of Spud’s Favourite Meat & Dairy Alternatives
Whether you are vegan, vegetarian or are looking for meatless goods to spice up your dietary…
Spud At The Tour de Victoria
Last Sunday, Spud was at the Tour de Victoria, sharing fresh organic fruits and good vibes…
DO IT: Green Smoothie Challenge
We're helping you create a healthy routine this September by partnering with tuja wellness in…
GIFT: August Desktop Calendar
Our marketing intern Laura is a super talented illustrator. She drew us some beautiful peaches, and…
Spud Tutorial: How to make peach shrub
What’s a shrub, you ask? At its essence, it’s a vinegar based syrup infused with…
SPICE IT UP: Jalapeno Peach Relish
Can you take the heat? Turn up the temperature with this sweet-hot peach jalapeno relish. It's…
MAKE IT: Raw Peach Ginger Syrup
Sweeten up your daily H20 with a dash of this deliciously sweet raw syrup. It’s…
Lean, Mean Black Bean Burgers from Nourish
Did you know? Even burgers can be a healthy, whole, nourishing food - and they're…
Tips for Pickling
New to the delicious world of pickling? Here are a few tips to keep you…
PICKLE: Beer Brined Pickles
INGREDIENTS makes approximately 3 pints 2 12 oz bottles medium to full bodied beer 2…
PICKLE: Refrigerator Bread and Butter Pickles
Feel like having a pickle on your burger, but don’t feel like canning? These super…
TUTORIAL: Methods of Pickling
So you wanna make a pickle? Here are some options for you to play with.…
EAT: Zucchini Tomato Pasta
In theory, this sounds like a strange combination. In practice, it’s magical. Not only is…
MAKE: Vodka Infused Cherry Tomatoes
The question isn't why you would want to combine vegetables with vodka. It's why you…
TUTORIAL: Slow Roasted Tomatoes
The best way to eat tomatoes is directly off the vine. If you can’t have…
SIP IT: Apricot Gin
This recipe isn't for the impatient, but it's totally worth it. Your future self will…
SPICE IT UP: Apricot Herb Salsa
Heat up your BBQ with this sweet hot apricot salsa. INGREDIENTS Adapted from Saveur…