In this golden age of foodie culture, certain raw ingredients have received rock star status. Food nerds flock to restaurants specifically for things like morel mushrooms, B.C. spot prawns, and Hokkaido scallops. Even less highfalutin foodstuffs like Yukon gold potatoes, summertime rhubarb, and good old Alberta beef have their dedicated disciples. But there’s one ingredient – something that surrounds us here in Western Canada – that we tend to take for granted. Read More