RecipesHow to Make Egg Fried Rice (And Use Up Fridge Leftovers) A recipe for fried rice, excerpted from the cookbook “Sabai” by Pailin Chongchitnant
HealthWhen Was the Last Time You Donated Blood? Canadians talk a big game about the value of donating blood—60 percent of us said it was important to do—but when it comes to actually rolling up a sleeve, only four (four!) percent of us actually do it. This expert explains why.
LifeHow One Woman Connects to Her Culture Through Gardening Ronke Edoho grows ingredients at her home in Saskatoon that are hard to source in Canada but are essential to her favourite Nigerian meals. Through her company, Jollof Code, she teaches you how to do the same.
SkinWhat to Know About Azelaic Acid, the New Buzzy Acne-Crushing Ingredient Azelaic acid is a trendy ingredient featured in an array of new products from popular skin care brands. But what does it do?
FitnessThe Unique Way This Female Fitness Instructor Uses Movement and Compassion to Support Women The common threads in Caroline MacGillivray’s approach to health and happiness? Connection, human touch and helping others feel beautiful and comfortable in their bodies.
NutritionCan a Little Metal Fish Help Me With My Iron Deficiency? The Lucky Iron Fish releases easily absorbable iron particles when placed in a pot of water with a few drops of acidity—but is it enough to significantly boost iron levels? We tried it to find out.
LifeI Joined the Navy Reserves at 51 After a tough divorce, I needed a new career. So I bought new running shoes, got two giant bags of rice for lifting and started training in a deserted parking garage.
NutritionBone Broth from This Canadian Ayurveda-Inspired Company May Help Soothe What Ails You The founder of an Ayurvedic bone broth company infuses the now-trendy food with tradition
SkinThe Dos and Don’ts of Using a Pumice Stone Everything you need to know about how to use a pumice stone for smooth, soft feet.
RecipesA Recipe for Pan-Fried Brussels Sprouts with Lemon, Pecorino and Toasted Pistachios A recipe for pan-fried brussels sprouts, excerpted from the cookbook “A Generous Meal” by Christine Flynn
