Spilling the beans in Skill Builders workshop

Exploring some food hacks from local CBC personalities, the Calgary Eyeopener's host Loren McGinnis and food guide extraordinaire, Julie Van Rosendaal, came together to learn about all things food. Thanks to Calgary Public Library for hosting "Skill Builders: Food for Thought". The one-hour conversation went into overtime with an abundance of questions.

Julie's food for thought: her top 10 tips

1. Need inspiration? Look for recipe books at your local library. They will have some of the latest titles and have wonderful books like One Pot, Pan, Planet! 

2. Look for Classic Home Desserts by Richard Sax – a staple book that Julie uses time and again. When pressed for her favourite cookbook, this is one she mentioned twice. It's an oldie but a goodie. 

3. Needing to add protein to a teen's diet? Add beans to their food. To pizza sauce, to pasta sauce, even in pizza crusts; hidden or not hidden, beans are a great, healthy protein kick. Add them to the food they love. 

4. A picky eater at your table? What can a parent do? Involve them in meal planning and have them cook meals with you, so they learn to enjoy the food experience. 

5. Slightly older kids? Have them cook a meal for the family on occasion – it's a great time management and skill building experience. Plus, it's a fun way to learn how to cook. 

6. Adding more veggies to your diet? Head to the frozen food section of your supermarket. Frozen veggies are a great alternative from a cost perspective and helps keep the grocery bills down. 

7. It gets better! Frozen veggies are flash frozen at their peak. That means they don't lose their nutritional value in transport.

8. Local producers are making great gains to grow yummy produce with a low carbon footprint. They're greener. Literally.

9. Budgets and meal planning? Buy food in season. Resist getting food out of season. Foods that are seasonally fresh taste better and are better for you and for your pocketbook.

10. Back to beans as a budget buster. They're a great low-cost protein source and can go in several dishes (see above). You can even add them to bread dough. 

Julie Van Rosendaal is a professional foodie. That means she writes and talks about food for a number of media outlets. Julie has cookbooks, some of which are at Calgary Public Library locations and others available at your local bookstore. She also talks about food every Tuesday on CBC Radio One. She and host Loren McGinnis (who moderated the Skill Builders conversation) have a new take on food, starting about 8:20-ish each week on the Calgary Eyeopener. Tune in!