I have two boys - a five-year-old and a two-year-old. My oldest is a good helper at the grocery store and loves to make pizza and anything involving the stand mixer. He likes simple food and his school lunches are often the same. My youngest has a big appetite for such a little human and joyfully eats most things he's offered at the table. Although getting them to eat what's put in front of them is a constant challenge, it's important to me that my kids learn to prepare food from scratch and have fun in our kitchen.
Mr. Feedbag commutes to work on a bright orange bicycle and never says no to something home-cooked. I know I've nailed it when he goes for seconds. But he doesn't always leave the cooking to me. In fact, he makes an orzo dish with scallops that's one of my favourite dishes ever. He's the best.
Most of what I know about cooking and baking I've learned from books, TV and the web. I get a lot of inspiration from the cooking styles of Chef Michael Smith, Jamie Oliver, Ina Garten and Chef Dan Hayes. Since early 2012, I have been teaching cooking classes at Hayes' The London Chef cooking school in Victoria while continuing to learn from him when I'm there.
I'm excited to be part of the canning renaissance in family kitchens. Through my beginner canning classes for home cooks, I hope to inspire others to try the craft of putting up food in jars. To back up my canning credentials, in February 2013 I earned a certificate in home food preservation through the University of Georgia and the National Center for Home Food Preservation. If I can make jam from it, I probably will. Or pickle it.
Before starting a family, I worked as a radio and television news anchor, reporter, and talk show host, as well as in government media relations.
Family Feedbag was started in February 2011 and has received several awards and recognitions.
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