Samantha Bacchus McLeod

A fast, flavourful after-work dinner with fresh ChowMein, sautéed chicken, and a tangy-savoury sauce. Back in my youth, there was nothing faster and more delicious than a late night ChowMein, usually whipped up with whatever leftovers one can find in the fridge. I have had many a sausages and salad …

Tired of the daily grind, tired of the pampered life we lived in the foothills of Alberta, I wanted to see life, I wanted to feel the teeming blood of humanity. So, I packed my backpack and took off for Africa.

Channa (Chickpeas) and sour, a magical thing of childhood days, it was not unlike dining out at a Michelin star restaurant today.

The women of WORTH Association’s Yes Shef event are redefining hospitality as a sisterhood of excellence and lasting legacy.

A Six-Course Tasting Menu by Sam Bacchus, featuring the bounty, the symbiosis, the absolute beauty and deliciousness of British Columbia’s terre et mer…go ahead and impress your guests.

Meta…the calloused heels that grind down on real conversations…under the laughable disguise of “community”

The balanjay skin is where much of the nutrition lives, so don’t peel it — let it soften and melt into your dish, bringing all that goodness with it. Eggplants or Balanjay as we know it, is one of my favourite vegetables. This vegetable is ready for harvesting by mid-summer …

Meta This newfangled regime is a trickster hiding in our newsfeeds watching us from every angle…

Pumpkin is super affordable and with a little time and spice you can feed a lot of people.

In that one sentence is the tragedy of centuries. This is trump-america. It is a strange thing, watching history in real time. As I sit in my Vancouver home, I feel the chill of déjà vu as I read about ICE patrolling Chicago streets, dragging people into disappearance, arresting them …

This is a part of my Guyanese History on a Plate series…bunjal chicken livers with the simplest of ingredients cooked down to their essence in garlic, pepper, and a pantry curry mix.

Wild and farmed salmon…their story is still being written by the tides and the rivers, by scientists and fishermen, by First Nations leaders and farmers, and even by the people themselves.