Looking for a better loaf and a calmer life? We start with snow, dogs, and learning to heat a home on wood—choosing species, managing airflow, taming coals, and moving heat through a mid-century bungalow—then step into the bake room with Edmonton’s Bonjour Bakery owner, Yvan Chartrand, for a masterclass on real bread. Yvan’s journey runs from Montreal to rural Hokkaido and back to the prairies, carrying lessons on heritage grains, stone milling, and the slow magic of fermentation.

Yvan breaks down what sourdough truly means in Canada—no shortcuts, no vinegar masquerading as time—just flour, water, and a 45‑year‑old starter nurtured daily. We unpack gluten in plain language, why rye yields dense, slice-thin loaves, and how real pumpernickel bakes for hours to avoid a burnt crust and raw core. He contrasts one-hour industrial processes full of conditioners and preservatives with three-day fermentation that naturally preserves, deepens flavour, and can support a lower glycemic response. We also demystify “whole wheat” labeling, explore ancient vs heritage vs modern wheats, and show how in-house stone milling preserves aroma and nutrition.

If you bake at home, you’ll love Yvan’s “three secrets” of bread—temperature, temperature, and temperature—and how season, flour storage, water temp, and mixer friction change everything from dough development to crumb. Along the way, we keep returning to a shared theme: patience and process matter. Whether you’re tending a fire, sled-hauling wood with the dogs, or feeding a starter, the reward is real—clean heat, clean bread, and a clearer head.

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A cup of tea can tell you where it grew, how it was harvested, and even what the weather felt like—and John has spent 43 years learning that language. From Tetley’s legendary training to global trading desks and UN projects, he walks us through the real mechanics of quality: why the top two leaves and a bud matter, how insects trigger flavor by provoking plant defenses, and how high-altitude stress in places like Sri Lanka and Darjeeling creates brighter, more layered cups.

We dig into the details that change your daily brew. John explains why soil acidity, drainage, and microflora drive healthy roots, how intercropping legumes boosts nitrogen without burn, and why old bushes clinging to rock can taste astonishingly pure. We challenge the myth that teabags are “bad tea,” unpacking CTC vs orthodox processing, oxidation, and particle size. Then we tackle the big headline: microplastics in teabags. What materials are actually used today? How do PLA and modern paper mills change the equation? The answer is more nuanced—and much less scary—than the viral posts suggest.

Beyond the science, we talk value and ethics. John shares his work in Pakistan, where massive tea imports strain foreign currency. By planting tea on marginal slopes and keeping packaging and distribution closer to farms, communities can keep more margin at origin. We finish with practical takeaways: a sleep-friendly blend ratio (valerian, chamomile, spearmint) that tastes good, not just “good for you,” and circulatory-support pairings like rooibos with hibiscus that also play nicely with chaga. If you care about flavor, truth over hype, and supporting growers while you sip, you’ll find plenty to bring to your next kettle boil.

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Ever wonder why your poinsettia crashes by New Year’s while your neighbour’s looks flawless into January? We sit down with greenhouse manager Adrian Lee to demystify holiday plants and real Christmas trees with clear, field-tested advice you can use today. From watering routines that actually work to placement tips that prevent stress and leaf drop, this is a practical guide to keeping festive greens alive and beautiful.

Adrian breaks down the quirks of classic Christmas plants: how poinsettias colour up after a darker rest period and why they hate soggy foil sleeves; the simple feeding schedule that coaxes Christmas cactus into reliable blooms; and the difference between moisture lovers like frosty fern and rot-prone bulbs like cyclamen. We also explore small but mighty evergreens such as lemon cypress, plus rosemary and lavender trimmed into miniature trees for scent, cooking, and calmer sleep. Looking to build a mixed planter? Learn how to water each species on its own terms without drowning the rest.

If a real tree anchors your season, you’ll get a straightforward care playbook: make a fresh base cut, keep the stand topped up, consider cooler room temps, and mist to slow needle loss. We even talk about oxygenating water and whether brown sugar does anything meaningful. For gardeners dreaming ahead, Adrian explains compact ornamentals for small lots, grafted apple trees with staggered ripening, and pollination basics. We wrap with kitchen garden tips like pruning bay to encourage branching and sustainable leaf harvests.