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Articles by Jackie Ellis
Why I Wish I Had Taken Canopy Coaching Sooner
When I started skydiving, formal canopy coaching wasn’t widely available the way it is now. We learned from each other. We figured things out. Sometimes we figured them out the hard way. I had several injuries early in my career, serious enough to keep me grounded for months. None were equipment failures. They were skill and judgment gaps. At around 2,000 jumps, I finally did something I should have done much earlier. I got humble and took my first real canopy course.
UK's worst Japanese knotweed hotspots revealed
Japanese knotweed is a herbaceous perennial native to Japan, China and parts of Korea. It was introduced to the UK in 1825 by German botanist Philipp Franz Balthasar von Siebold, who was unaware of the devastating impact it would have. According to the RHS, Japanese Knotweed has "bamboo-like stems which grow to 2m (6.5ft) tall”. Aggressive and fast-growing, the plant can grow up to 10cm a day and is classed as ‘controlled waste’ under the Environmental Protection Act 1990.
Wild mushroom risotto
Recipes / Dinner / Rodney Bowers Ingredients .5 oz.
Jackie Kai Ellis' Caramelized Onion & Fennel Tart
July 25 2019 Jackie Kai Ellis’ Caramelized Onion & Fennel Tart Recipe By: Jackie Kai Ellis If you take a scroll through Jackie Kai Ellis‘ Instagram, you’ll be graced with dreamy shots of her Parisian apartment and mouthwatering flat lays of her latest culinary creations. As the founder of Vancouver’s Beaucoup Bakery, Jackie is no stranger to delectable eats, and this classic tart is no exception.
What Chinese-Canadian chef Jackie Kai Ellis learned from cooking with her grandmother
In an excerpt from her memoir ‘The Measure of my Powers’ Jackie Kai Ellis shares the special relationship that shaped her connection to Chinese cuisine. (Credit: Getty Images/iStockphoto) You may have at least one recipe from childhood that stirs all sorts of nostalgic feelings whenever the familiar smell appears. Many of us can also recall a family meal that elicits much less positive emotions — like embarrassment, malaise or even pure disgust — based on the memories that surround it.
A big batch Chinese dumplings recipe from Canadian chef Jackie Kai Ellis' family vault
For Chinese-Canadian pastry chef Jackie Kai Ellis, making dumplings with her family was a “day-long affair” that occurred each time they celebrated a special occasion (and sometimes just because). Though the fillings would sometimes change — particularly during Kai Ellis’ vegetarian stint in high school — the process was always the same: the entire family gathered in the kitchen, each member taking on a different piece of the feast prep.
Jackie Kai Ellis on M.F.K. Fisher's "The Art of Eating"
Jackie Kai Ellis is the owner of Vancouver’s Beaucoup Bakery, the leader of culinary excursion group the Paris Tours, and the author of the upcoming cookbook The Measure of My Powers. Here, she reflects on the cookbook author who inspired her connection with food. The first time I heard about M.F.K. Fisher, I was hungry… and confused.
The taste of Newfoundland and Labrador: Home cooking takes the chill off those harsh Atlantic winds
When I was growing up, we ate at home almost every night with the entire family, all 10 of us, together around the dinner table. Going to a restaurant was a rare occasion — in part because we were a big family on a little budget, but mostly because in 1980s Vancouver, there simply wasn’t Chinese food … or at least our Chinese food. Having deep roots in Northern China, Southern Sichuan dishes were as foreign to us as fortune cookies and General Tso’s chicken.
Wandering Gourmand: Homing in on Newfoundland and Labrador’s identity
When I was growing up, we ate at home almost every night with the entire family, all 10 of us, together around the dinner table. Going to a restaurant was a rare occasion — in part because we were a big family on a little budget, but mostly because in 1980s Vancouver, there simply wasn’t Chinese food … or at least our Chinese food. Having deep roots in Northern China, Southern Sichuan dishes were as foreign to us as fortune cookies and General Tso’s chicken.
Wandering Gourmand: Non-linear paths in the Similkameen Valley
“I’ve been thinking a lot lately about non-linear paths,” says Yvonne Kosugi, the bread baking half of Farmersdotter Organics, known in the Okanagan region for their garlic, garlic scape salts, artisanal jams and the best sourdough bread. I was startled at the confession as it was something that, I too, had been rolling around in my mind for the past few years, having become, quite accidentally, a poster child for my own zigzagging career path, from designer to chef to writer.
Wandering Gourmand: What is Canadian food?
What is Canadian food? It’s a common question asked of us food-loving Canadians, and one we’ve likely asked ourselves equally as often. I remember my very Parisian pastry school instructors being curious about the same thing. What in fact were Canadian pastries? “Are zey brownies, or pie or something like zaht?” “No, that’s more American,” I replied.
Wandering Gourmand | Market meal offers a fresh taste of Paris
When it comes to gastronomy, Paris, France, is often seen as the motherland. Holding more Michelin stars than any other city, its culinary talents are on full display with spectacles of sauces, vegetables showing off precise knife skills and gloating pomme de terre soufflé all atop fine squares of foie gras or surrounded by perfect droplets of caviar.
Wandering Gourmand: Celebrating our delicious diversity
It’s not news that Vancouver has been — and still is — a concentrated hub for food inspired by far-flung places. Generations of diversity carry along with them flavours from those countries blended with those of the Pacific Northwest: at times by necessity, at times with surprising creativity, and at other times birthing deviations I’d rather never eat again (Miso cream cheese?).
'City different': Santa Fe, N.M.'s unique and indescribable appeal, fantastic food and moving art
On the flight from Oregon to Santa Fe, N.M., I glanced around to see rows of military badges and backpacks. Perhaps it was my Canadian city girl upbringing, but the sea of desert camouflage made me a touch uneasy and I began to wonder what exactly I would find in New Mexico. The youthful-looking man beside me began with a well-rehearsed conversation starter, something about his deceptive age, and I soon had him divulging all the strange foods he had eaten, from eyeballs to worms.
'City different': Santa Fe, N.M.'s unique and indescribable appeal, fantastic food and moving art
On the flight from Oregon to Santa Fe, N.M., I glanced around to see rows of military badges and backpacks. Perhaps it was my Canadian city girl upbringing, but the sea of desert camouflage made me a touch uneasy and I began to wonder what exactly I would find in New Mexico. The youthful-looking man beside me began with a well-rehearsed conversation starter, something about his deceptive age, and I soon had him divulging all the strange foods he had eaten, from eyeballs to worms.
'City different': Santa Fe, N.M.'s unique and indescribable appeal, fantastic food and moving art
On the flight from Oregon to Santa Fe, N.M., I glanced around to see rows of military badges and backpacks. Perhaps it was my Canadian city girl upbringing, but the sea of desert camouflage made me a touch uneasy and I began to wonder what exactly I would find in New Mexico. The youthful-looking man beside me began with a well-rehearsed conversation starter, something about his deceptive age, and I soon had him divulging all the strange foods he had eaten, from eyeballs to worms.
'City different': Santa Fe, N.M.'s unique and indescribable appeal, fantastic food and moving art
On the flight from Oregon to Santa Fe, N.M., I glanced around to see rows of military badges and backpacks. Perhaps it was my Canadian city girl upbringing, but the sea of desert camouflage made me a touch uneasy and I began to wonder what exactly I would find in New Mexico. The youthful-looking man beside me began with a well-rehearsed conversation starter, something about his deceptive age, and I soon had him divulging all the strange foods he had eaten, from eyeballs to worms.
Culinary contrasts: City of Bend in central Oregon might be quirky, but it has great taste
So I was sitting in a bar and a man says to me: “One time my petite ex-wife gets pulled over for speeding, and as the cop is approaching, she rolls down her window and orders a burger and fries, no lettuce and extra ketchup on the side.” Apparently the cop began to howl and just walked away. “How on earth did she get away with that?” my new bar friend mused. After spending a month in central Oregon, this is exactly what I think: this place is full of extreme contrasts.
Culinary contrasts: City of Bend in central Oregon might be quirky, but it has great taste
So I was sitting in a bar and a man says to me: “One time my petite ex-wife gets pulled over for speeding, and as the cop is approaching, she rolls down her window and orders a burger and fries, no lettuce and extra ketchup on the side.” Apparently the cop began to howl and just walked away. “How on earth did she get away with that?” my new bar friend mused. After spending a month in central Oregon, this is exactly what I think: this place is full of extreme contrasts.
Wandering Gourmand: The tray of togetherness
In the late 1970s, my loving mother probably read some article about the evil effects of sugar on children’s brain development, and vowed to protect me from all sweet dangers. And she did so with fierce piety. From the iron fist that fed, there was no intake of gobstoppers or gummy worms, no mouths stained in freebie-coloured hues, and no room on my food pyramid for sugar highs or lows. One might wonder how this kind of restriction affects a child’s development into adulthood.
Time to fall in love again with trees
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Trees look fabulous all year round, but large deciduous trees are especially attractive in fall when their leaves change colour and gracefully drop away to reveal a beautiful and complex tracery of branches. This month I want to encourage you to get reacquainted with the beauty of trees and to deepen your understanding of their value and importance. This is a chance to get to know some of your favourite trees a whole lot better.
By Gillian Shaw, Tracy Sherlock Verified, Jeff Lee Verified, Mia Stainsby Verified, Douglas Todd Verified, Chad Skelton, Kim Bolan Verified, Jackie Ellis
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Vancouver Sun
Verified
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