Well, this is kind of exciting– “Kate’s Plate” has gone beyond this little blog! After my first article in print came out in January, I was thrilled to have the opportunity to continue working on a regular food column for Ottawa Magazine…called Kate’s Plate. Who would have thought.
The column focuses on one local seasonal ingredient; I get to play with it and chat with great people in the city. For the spring issue of the magazine the editors had picked rhubarb as the star ingredient. So, in January I embarked on a rhubarb adventure completely out of rhubarb season. I had rhubarb on the brain a lot. Probably too much; I started referring to my very lovely editor at the time, Ruth, as Ruthbarb. (Sorry, Ruth!)
Sounds fun, right? Totally! But also a little intimidating, having mostly just written, taken photos, and cooked for myself without any pressure. So, to anyone who heard me talk about the “edgy veggie”, or who taste tested, or helped in any way — thank you for supporting Kate’s Plate’s first off-blog venture!
The spring magazine should be on newsstands tomorrow, but you can go check out my little column on Ottawa Magazine’s website. One of the recipes is just in time for Purim, too!
Hope you guys like it and, as always, thanks so much for reading.
As I munched on (more than a few) pieces of candied Arctic char, I watched as meat was expertly sliced with sharp ulus, traditional Inuit made blades, and learned more about Inuit culinary customs (apparently the eye of the fish is a treat that people fight over!).
A good friend of mine and I sometimes joke about worrying that we peaked in high school. We were just big fish in a little pond, but I sometimes feel that I lost some of the confidence I had after I left that teenage-comfort zone. It might be that I’m overthinking things, or it might just be a part of growing up—maybe a bit of both.
I just came back from 
Happy Cheese Lover’s Day! (There are food “days” for every day of the year now, I think. But 