Art of the Pantry: Finding New Inspiration in Your Cupboards

Art of the Pantry: Finding New Inspiration in Your Cupboards

2020 and 2021 thus far have taught us many things. Prepare for the worst. Stock up your pantry. Hunker down. Wash your hands, keep your distance and make your own meals. Because of this, our kitchen cabinets, cupboards and pantries are full of more canned and dried goods than we know what to do with—and, unfortunately, most of them only last one year past their expiry date. 

In one survey of Canadians in March 2020, at the onset of the pandemic, 45% of respondents shopped for groceries that would last them between one and two weeks. Some 9% more said that they bought enough food to last more than 30 days.

It’s easy to push our canned goods, sauces, spices, jarred jams, chutneys and pickles, teas, soups, grains, flours and cereals to the back of our cupboards and forget about them until they’re ancient and ready for the landfill. It takes work and conscious effort to do the opposite—and avoid the cost (to our wallets but, more significantly, the planet) of unnecessary food waste. 

Get reinspired by your pantry! 

Here are tips and recipes ideas to help get you inspired to eat your way through your pantry. 

How to Get Inspired By Your Pantry—and Curb Food Waste 

The Art of the Pantry: Finding New Inspiration in Your Cupboards

Inspired Pantry Tip: Organize, Inventory and Purge

Knowing what you’re working with is the first step in curbing your food waste and finding new inspiration in your pantry ingredients. Dig around, pull everything out, get rid of (compost and recycle!) long-since-expired goods (use our blog post on everything you need to know about best-before dates as a guide). Consider what you have. 

Is there a better way to store your canned and dried goods so that you can see them (and actually use them)? Organize your cupboards and pantry in a way that works for you. If nothing else, doing an inventory will remind you of what you bought and should eat. But, it may even inspire you.  

Inspired Pantry Tip: Up Your Cookbook and Recipe Game

Spend some time leafing through your favourite cookbooks or looking at blogs or websites for recipes. If you’re not finding inspiration or getting hungry from what you’re looking at, maybe you’re searching for recipes in the wrong places. A world of recipes is at your fingertips. 

Foodgawker or Epicurious are great places to look up specific ingredients and find recipe ideas. Bon Appetit and NYT Cooking may inspire you—and they both have recipes for specific pantry ingredients. Pair your non-perishable goods, such as dried and canned items, with perishable goods to add extra nutritional value to your meals. For example, warmed-up canned butter beans taste delicious with a splash of olive oil (for extra fat and omegas), coarse salt, pepper and lemon zest (for vitamin C).

The Art of the Pantry: Finding New Inspiration in Your Cupboards

Brainstorming Recipe Ideas for Pantries Full of Beans

Speaking of beans, do you have canned or dried beans that need eating? 

What about making homemade baked beans? Soak dried beans overnight and cook them all day on the weekend or if you’re working from home. Or, use up your canned tomatoes, beans, corn and spices in a batch of chili. Here’s an NYT Cooking post on 19 Great Chili Recipes for inspiration. Beans are also great on salads, as a traditional side with eggs and toast in the morning, or added to soups. If you have sausage, why not make a white bean, sausage and kale soup or a bean and smoky sausage stew? 

Beans aside, every pantry ingredient has thousands of recipes featuring them. Who knows, you may even find that you enjoy trying new recipes and spending time cooking at home.  

The Art of the Pantry: Finding New Inspiration in Your Cupboards

Inspired Pantry Tip: Plan and Shop Ahead

Planning ahead is the single most important thing that you can do to curb food waste while creating inspired meals based on what’s in your pantry. 

If you know that you want to use up your dried pasta and canned tomatoes, for instance, then research a few recipes, such as this delicious-looking creamy tomato pasta or Bon Appetit’s 43 Tomato Sauce Recipes for All Your Pasta-Adjacent Needs. Get inspired, make a list of missing ingredients and shop before the night-of. This simple step requires planning ahead but means that you’re more likely to make that dish instead of giving up and ordering in (or eating something uninspired). 

In the restaurant industry, what is often overlooked is the fact that chefs must use what they have and buy only what they need. That is how a well-run kitchen functions. It is also the art of the pantry: using what you have and buying only what you need. 

What we’ve seen today is that using up what’s in your pantry doesn’t have to be dull, boring or uninspired! 

What Modern Eating Habits Can Learn From Past Generations

What Modern Eating Habits Can Learn From Past Generations

Modern eating habits are a world apart from those of past generations.  

We have apps on our phones to order delivery within the hour (or less) from hundreds of local restaurants. We can buy our groceries online and have them packed and delivered to our doorsteps. By the end of 2019, almost 16% of Canadian respondents said they were buying groceries online. We have tropical fruits, rare spices, local specialty ingredients and fresh vegetables delivered year-round anywhere from around the globe. We grocery shop often—some 26% of Canadians “micro-shop” by going to the grocery store two or three times a week. 

Prior to COVID-19, 54% of Canadians reported eating out once a week or more. While half of us eat out for the enjoyment of it, 40% eat out for convenience, having no time to cook or not knowing how to. 

The further back in time we go, of course, the bigger the difference between modern eating habits and those of past generations. Many of our grandparents and/or great (great) grandparents had fully stocked pantries and food cellars, for instance, with preservatives, canned and dried goods, root vegetables, cured and frozen meats. 

They made meals from scratch because they had to. They didn’t have grocery stores online or around the corner. Premade meals and baked goods were made by neighbours and friends, not corporations. They swapped recipe cards and had well-used dog-eared cookbooks at hand in the kitchen.  

Cooking took time, love and effort. The reward was most often more delicious and nutritious than today’s frozen, pre-packaged meals. Ingredients were made of whole foods straight from the garden, farmer, mill, butcher or monger—depending on the generation.

But despite how far we’ve come (or gone), there are some lessons that past generations can teach us about food preparation and preservation that are timeless and relevant today.  

5 Lessons From Past Generations to Curb Your Modern Eating Habits

What Modern Eating Habits Can Learn From Past Generations

1. Harvest Your Own Food

Depending on where you live, you may be lucky enough to have a kitchen garden outside. If not, many herbs and lettuces, for example, can grow inside in a sunny window or on a patio. Perhaps there is even a community garden nearby that you can access. There is nothing more rewarding—and nutritious—than growing, harvesting and enjoying your own food. 

Past generations grew much of their own food and ate seasonally. Many of them also harvested their own meat, eggs and fish by raising chickens and farm animals and hunting or fishing. Or, if they grew their own grains, for example, perhaps they could trade with their neighbours who had cows for milk or beef. 

Eating foods in season is nutritious for you, too. When fruits and vegetables are picked fully ripened by the sun, they pack a flavour and nutrient punch. Foods that are in season offer your body exactly what you need. Thirst-quenching water, vitamins and minerals in the summer; hearty, warming and fatty in the winter.

Knowing—and appreciating—where our food comes from is a huge step toward better and more sustainable modern eating habits. 

What Modern Eating Habits Can Learn From Past Generations

2. Preserve Seasonal Freshness 

Past generations cured, froze, smoked or dried meats. They canned, dried and jammed fruits. They pickled, dry-stored, roasted, canned and froze vegetables and dried herbs and grains. All of this preserved the seasonal freshness of the spring, summer and fall harvests year-round. This is still done today by some communities out of necessity but also for enjoyment and love for seasonality and the homesteading process. 

If you grow your own tomatoes, for example, you’ll know how deliciously superior the flavour and nutritional value is to imported ones that are picked before they’re ripe so that they can last through shipment and storage on grocery shelves. Try roasting your cherry tomatoes and freezing them flat before putting them in a freezer bag to add to pasta in the winter. Look into canning or freezing them too—your future self will thank you. 

3. Support Local Businesses and Farmers

Thankfully, some of the best qualities of the past have remained strong today. There are dozens of farmer’s markets, butchers, bakers, fishmongers, cheese makers, local millers and other food craftspeople to support in every city. The next time you go shopping, consider visiting a local farmer’s market or try to buy local, seasonal and/or organic produce. 

If local fruits and vegetables are in season, why not buy a box of imperfect tomatoes from the farmer and make a batch of tomato sauce to freeze? Or do the same with cucumbers, garlic and dill and make pickles, or canned peaches or berry jams?  

You may not have a kitchen garden, but that doesn’t mean that you can’t preserve freshness of local foods just like past generations did. 

What Modern Eating Habits Can Learn From Past Generations

4. Spend Time Cooking

Sometimes, the ingredients make the meal. If you’re already growing and harvesting your own food or supporting local farmers and makers, you’ll want to honour and celebrate those foods properly. Freshly cut lettuce and herbs straight from your garden (or farmer’s market or local produce from the grocery store) just needs some olive oil, vinegar and salt and pepper to shine. 

Give yourself the space and time to cook. Figure out what you need to make the experience enjoyable and make it happen. This may be finding inspiration in cookbooks, recipes online or watching how-to videos—or it could be decluttering your kitchen or just scheduling enough time after work to cook.

Listen to your favourite album, get an apron on, make yourself a refreshing or warming drink, snack and have fun with it. If you want to eat at 7:30 PM, make sure that you’ve given yourself at least an hour or more to prep—and have all the necessary ingredients at hand. 

Remove the obstacles and you may just find that you love to cook (or at least enjoy the reward). Practice makes perfect. Cooking for one isn’t an excuse either, because you can always cook for two: yourself for dinner tonight and for yourself for lunch or dinner another day.  

What Modern Eating Habits Can Learn From Past Generations

5. Waste Not, Want Not

Speaking of leftovers, find ways to spruce them up. For example, if you’ve made pasta, consider eating it two days from now (so that you didn’t just have it—boring!) and make a side salad or saute vegetables to make it different. If you know that you’re not going to eat the leftovers immediately, freeze them instead. 

Once you’ve grown your own fruits and vegetables or raised your own eggs—or spent more money on supporting local businesses—you’ll understand the importance of waste not, want not. It is a shame to let your hard-earned tomatoes rot on the vine. So eat them! 

Consider the love and care that you give to something that you have grown and transfer that to ingredients that others have grown for you. 

Modern Eating Habits: Convenience Versus Reward 

Modern eating habits have stripped away all of the challenges that past generations faced. Convenience is so easy and tempting. It takes work to go against the grain and grow our own food, to support local or spend an afternoon canning, jamming and curing. It takes time and effort to make bread from scratch or roast vegetables to add to your homemade soup. 

But think of the reward for you, your body and the planet. Past generations knew it well.  

Atlantic Canadians Adapt to Feed Communities in the Pandemic

Atlantic Canadians Adapt to Feed Communities in the Pandemic

The pandemic forced us all to adapt. Come together. Help each other. Support the local community. This is something that Atlantic Canadians already know so well. It’s what you do on the east coast of Canada. You help your own and adapt to work with your environment, not against it. 

Community initiatives to feed vulnerable folks and those in need in Atlantic Canada have been forced to adapt to work with COVID-safety protocols and practice social distancing. 

In Prince Edward Island, a local library opened a community fridge and essentials cabinet, both full of free items for those in need. There are drive-thru pickups of hot dinners for takeaway, brown bag lunches and healthy snacks, plus food hampers home deliveries operating in rural communities in Newfoundland and Labrador. Community freezers are running regularly in Nunatsiavut communities as well as in the Miawpukek First Nation, in Newfoundland and Labrador. 

Today we have two inspirational stories of how Second Harvest supported Atlantic Canadians in Newfoundland and Labrador as they adapt to the pandemic to bring food to their community members who need it most. 

A Small but Mighty Team Organizes Drive-thru Food Pickups and Home Deliveries 

Eight volunteers, most of whom are seniors, run St. Patrick’s Parish Food Bank, a small rural operation in Newfoundland and Labrador. From the basement of a church, they serve food to families in need in the Burin Penisula as well as St. Lawrence, Lawn, Garnish, Frenchman’s Cove and Winterland. 

St. Patrick’s typically serves 25 to 30 families per month and in the past had to rely on food and monetary donations from the local community to fulfill the need. Making connections to larger donors for food donations, and to Walmart Canada, whose grant helped them buy a cooler to store more fresh and perishable foods, enabled St. Patrick’s to build capacity and serve their families better.

And then the pandemic hit and their in-person services had to change. St. Patrick’s received government and community support and was able to shift gears to serve good, healthy food to both existing clientele and other vulnerable community members in a safe way. 

“St. Patrick’s Food Bank has been extremely busy despite the pandemic,” says Jeannette Lundrigan, Food Bank Coordinator. Amazingly, this small crew coordinated home delivery of nearly 500 brown-bag lunches and more than 400 hot dinners, and set up a drive-thru which has provided everything from frozen food hampers, turkey and fresh veggie hampers and even $5,000 in grocery gift cards provided by The Sprott Foundation through Second Harvest. 

“The most significant improvement has been the increased quality and quantity of food provided to our patrons, thanks to the generous support of charities like Second Harvest – we could not do it without you all,” says Lundrigan. “The positive responses from our patrons make it all worthwhile.”

The support St. Patrick’s gives to their community even extends to their fellow service providers: they also shared gift cards with a neighbouring food bank that was struggling. It is amazing what this handful of volunteers has accomplished during a time of global uncertainty. Lundrigan says it best: 

“We might be small but we are mighty strong!”

75,000 Pounds of Food Arrives at the Mi’kmaq Community Just in Time

On the southern tip of the Island of Newfoundland in Conne River is the Miawpukek First Nation. We spoke with the Mi’kmaq community General Manager, Theresa O’Keefe, to understand how the pandemic impacted the way that they feed their community, which includes approximately 1,000 on-reserve members as well as those off-reserve. 

Before the pandemic, the First Nation offered social support programs and employment services to the Mi’kmaq community, including seasonal employment programs for able-bodied folks. Some program initiatives included offering as-needed food vouchers and providing snacks, bread and monthly supper clubs to an elders’ club, student lunch and learn programs and cooking classes for youth. 

When the pandemic hit, the First Nation adapted their programs to follow COVID-safety protocol—and got to work ensuring that they could continue to provide for the community.

“We faced concerns regarding the potential shortage of food due to interruptions to the supply chain,” Theresa O’Keefe said. “We get food delivered via ferry to the island, so securing food was a tremendous relief for our community.” She also explained that they struggled to get enough PPE and cleaning supplies at the onset of the pandemic. This too, thankfully, has been remedied.  

They applied to Second Harvest for rescued food to distribute to 350 households in the community—and received over 75,000 pounds of food through the Surplus Food Rescue Program. They enlisted department staff and community volunteers to store and distribute food. 

Funding for COVID food security helped them secured freezer reefers (container fridges), including one from their community commercial fishing program and an outside fishing company partner. This made it easier to receive and store frozen food for the harsh Atlantic Canadian winter. 

“We have extra food stored so we can continue to support the needs of our most vulnerable groups,” O’Keefe said. “We also supported our local food centre in our area which services our First Nation membership off-reserve and other families, so our vulnerable families surrounding our community could benefit from extra food as well. This gave us an opportunity to support our extended family members and neighbours and increased our sense of wellbeing.”

When Newfoundland and Labrador closed all non-essential workplaces for six weeks, the community had to postpone seasonal programs, which affected income for many community members, as well as insurance benefits for others. 

“Food from Second Harvest has eased the expenses of purchasing food by community members who have had to have extensions to their employment insurance benefits so money can be redirected to other household expenses,” O’Keefe explained. “The food is high quality and focused on starches and proteins, which are very much appreciated by families who would not normally have large quantities at hand.”

“Given the winter and Christmas season where families find themselves with extra expenses for gifts for their family and children and the need for winter clothing, having extra food eased the stress of having to purchase food. Money in the home can then be redirected to other household essentials.” 

Ice Roads, Planes and Groceries: The Challenge of Feeding the North

Ice Roads, Planes and Groceries: The Challenge of Feeding the North

“There are many obstacles facing the North in accessing affordable, nutritious and safe food sources that are only compounded during a global emergency.”

The Honourable Daniel Vandal, Minister of Northern Affairs in Canada.

Food insecurity, in which people lack secure access to nutritious food, affects many Canadians. In 2017-18, at least 4.4 million individuals or 12.7% of Canadians were food insecure. This is disproportionately worse in the North where household food insecurity is 16.9% in Yukon, 21.6% in the Northwest Territories and 57% in Nunavut. That was pre-pandemic. 

Indigenous peoples in Canada’s remote North are particularly at risk. According to Food Secure Canada, Inuit, First Nations, Inuit and Métis folks across the North experience five to six times higher levels of food insecurity than the Canadian national average. People living in Nunavut have the highest documented rate of food insecurity among Indigenous populations in developed countries. 

According to a report on Food Insecurity in Northern Canada, as of March 2019, it cost $422.07 per week on average to feed a healthy diet to a family of four in the North. This adds up to approximately $1,688 per month or about $20k per year. The price of nutritious food is too high for most families. This, of course, is exacerbated by increasing unemployment rates and the additional stress that the pandemic brings. 

Some of the Government of Canada’s Emergency Food Security Fund of $200 million during the pandemic went to supporting food security organizations in the North. “This funding will support the efforts of food organizations in the North and Arctic who work every day to ensure families have food on their tables,” explained the Minister of Northern Affairs. “This funding, combined with our increased investments in Nutrition North Canada and the implementation of the Harvesters Support Grant, is ensuring our response to food insecurity is robust, comprehensive and complete so individuals, families and communities can be more food secure across the North.”

Unfortunately, until the logistical challenges and costs of transporting good, whole foods to the North decreases, the price of nutritious foods remains far too high for far too many. 

Food insecurity in Canada's remote North

The High Cost of Good Nutritious Food in Canada’s North 

While food insecurity in the North is a major problem, it is a multifaceted one. 

According to Food Secure Canada, “Northerners rely on a mix of traditional (wild) and market food, and both harvesting and food shipping costs are extremely high.” Traditional foods are foods grown, fished or harvested from the land and water, such as fish, game and wild plants. However, living off of the land is not a reality for some Northern community members for many reasons including socio-economic and environmental ones.

When it comes to shipping non-traditional foods, many remote Northern communities only receive grocery deliveries a few times a year—Nunavut included. In some instances, a head of fresh cabbage can cost $28 in the Arctic and sub-Arctic isolated communities. According to this Business Insider article, three bags of groceries cost USD $245 in Coral Harbour, Nunavut. Much of these grocery items were pre-packaged—the only apparent perishable (and nutritious) goods were milk, bananas and pre-cut pineapple in plastic.

For the most part, fresh produce can’t sustainably be grown in Canada’s remote North because of the endless winters and so food must be shipped in. Food from southern Canadian growers, for instance, is shipped North over long distances by trucks, planes, ships and helicopters. These supply chains are, of course, weather-dependent. 

Delivering food to the North during a harsh winter or a blizzard, pandemic or otherwise, is difficult at best. This can lead to shortages and runs on the local grocery stores. If local community members can’t get to the store within a few days of a grocery delivery, there might be no bread or fruits and vegetables left on the shelves. Community members may have no choice but turn to less expensive, but less nutritious, pre-packaged goods—if they’re available.  

Hope (and Good Food) Among Northern Community Members 

Despite these challenges, many Northern community members and community-run organizations are working together to find holistic solutions that work for them. Some of these solutions and programs include local food banks, co-ops, soup kitchens and support and educational programs for traditional food hunting, fishing, gathering, farming, harvesting and gardening. Many of these programs empower and educate members to do what they can to live off of the land. 

When shipments of fresh or frozen food are delivered to remote communities through various non-profits and programs, everyone truly benefits. 

For example, in the winter of 2020 Second Harvest rescued nearly 6,000 pounds of frozen food (mostly fish) and shipped it approximately 2,000 km to the remote Northern community of Fort Smith in the Northwest Territories. The remote community had had a tough year. Through the Surplus Food Rescue Program in 2020, Second Harvest brought over 380,000 pounds of food into the territories.

Not only were they dealing with the pandemic, but the harsh winter meant that they couldn’t hunt or fish—and they were running out of food. This was “an answer to their prayers,” one community member told us.

Learn more about Second Harvest and hunger relief programs in communities across Canada.

HOLIDAY FOOD WASTE: 7 Simple Steps to Reduce

HOLIDAY FOOD WASTE: 7 Simple Steps to Reduce

‘Tis the season for eating—and holiday food waste.

Unfortunately, food waste increases by 25% during the holiday season. Millions of pounds of seasonal foods such as turkey, gravy and mashed potatoes are prepared but go uneaten and eventually tossed. “When we throw away food, we’re also throwing away the land, water and energy used to produce that food,” said Pete Pearson, Director of Food Waste, WWF on holiday food waste.

Beyond our holiday overindulgence and food waste being an environmental issue, it’s also a social one.

One in seven Canadian homes was food insecure in May 2020 during the pandemic. In October 2020, the Canadian government doubled its support for the Emergency Food Security Fund added another $100 million to help feed communities. Toronto-based Daily Bread Food Bank reported in September 2020 that food bank visits in the city increased by ~25% since the beginning of the pandemic.

The holidays can be a challenging time for many, without the added stress and risk of the pandemic. Rather than actively contributing to holiday food waste this winter, consider a more mindful and less wasteful approach.

7 meal planning tips to reduce holiday food waste this season

Holiday food waste

1.   Make a grocery list and meal plan

We recently wrote a blog post on 7 simple steps to sustainable grocery shopping and eating habits. In it, we discussed the next three tips, which are good to follow any time of year. However, this is especially important during the holiday season.

One of the best ways to reduce holiday food waste is to shop and cook the right amount of food. This starts with a good plan. Write down the meals that you’re shopping for and what you would like to prepare. Don’t forget to leave room for your leftovers. 

Make a grocery list from your plan. 

2.   Check cupboards and pantry for ingredients

Next, do a kitchen audit. Check your pantry, fridge, freezer and cupboards for what you already have. If something needs to be eaten soon, add it to the meal plan. Frozen goods don’t last forever and could be a useful addition to your holiday meal.

During your audit, you may discover that you already have most of the ingredients for your baking plans or that you already have great holiday sides and condiments, such as canned cranberries, dried beans or frozen peas.

Cross the ingredients off of your shopping list.

Holiday food waste

3.   Create recipes that incorporate what you have

Get creative with using up the ingredients that you already have. If you’re making stuffing, why not use up frozen or stale bread—or turn them into bread crumbs to sprinkle on top? If you find frozen peas, why not make a side of mashed peas with mint? Eat those dried beans on the side of your ham.

Think of this as a feel-good project to reduce your holiday food waste (and reap the benefits later with delicious meals).

4.   Prepare “just enough” to avoid holiday food waste

This year is a great year to curb the habit of preparing too much food and putting out spreads fit for kings and queens. Your guest list will likely just be you and your immediate family or loved ones, after all. Think about how many people you’re shopping and cooking for—and make just the right amount for everyone.

One of the best ways to reduce holiday food waste is to prepare just the right amount of food.

In the restaurant industry, plate waste is one of the leading out-of-home causes of food waste. More than $7 billion worth of food is wasted every year—~13% of all food loss and waste in Canada—from hotels, restaurants and institutions such as school cafeterias.

This happens when too much food is prepared, added to our plates and not taken home as leftovers.

5.   Cook nose-to-tail and root-to-stem—compost the rest

When preparing your meals, always use the whole food. The technique of nose-to-tail and root-to-stem cooking means just that. If you bought a turkey or chicken, for example, use the bones to make broth or soup. Even your onion skins can be thrown into broths.

Use every part of your vegetables as well. Squashes, for instance, have delicious seeds full of fat, fibre and protein that can be roasted and added on top of salads.

When your ingredients are spent, compost them.

6.   Plan for leftovers

If you know that you’re going to have unavoidable leftovers, plan them into your meals for the rest of the week. Organize turkey sandwiches one day and soup the next. Freeze any leftovers that you know you won’t eat right away and enjoy them another time. You may thank yourself on a cold day in January for freezing your homemade holiday turkey soup, for example.

7.   Donate good, surplus foods—and support hunger relief

This brings us to our final point. As we said, food waste is an environmental problem. But it’s also a social one when it comes to rising hunger levels everywhere.

Find a local food bank to donate your good, surplus food. Volunteer your time to help with hunger relief in your community. Donate to help fund organizations that are tackling the problem every day, no matter the season.