After a life in news, one last plea
People: Tribute to Ron Rose (1919-2015)
A veteran newspaper man files a final message to readers: "Do what you can to stem the unedited and often unsourced outpourings in the flood of social media."
By Rod Mickleburgh
We said farewell late last month to a good man. Part of the great generation that survived the Depression, World War Two, the tinderbox of the Cold War and Liberace, Ron Rose was part of this crazy world for nearly a century, falling just four years short of the big One Zero Zero. But that’s not why so many of us gathered to pay our respects. We were there because Ron Rose, besides being the most gracious and generous of individuals, was a newspaper man. It was a gathering of the clans, a celebration of someone whose working life as a knight of the keyboard stretched back to the Depression. Ron Rose was history. When he started at the Vancouver Sun as a copy boy in 1938, he reported for work in the celebrated Sun Tower, then topped by the paper’s majestic neon ...
Pick a Pepper, Stuff a Pepper
Food: Recipe - Cheesy Stuffed Poblanos
While stuffing peppers is a cross-cultural tradition, Mexico's passion for stuffing the warmly flavoured poblano is close to perfection
By Louise Crosby
For eons, people have been stuffing vegetables – with rice and other grains, beans, meats, cheeses. Think of eggplant stuffed with spiced lamb and pine nuts, pale green zucchini stuffed with ground beef and rice and cooked in a yogurt or tomato sauce, mushrooms stuffed with bread crumbs and cheese, squash stuffed with quinoa and feta. It’s a traditional and creative way to liven up a vegetable, make it the star attraction, in fact, and to pack more nutrition into your meal.
Peppers are a natural for stuffing because they’re hollow, and in Mexico, chiles rellenos – poblano peppers filled with cheese, dipped in an egg batter, and fried – are a favourite food. America’s Test Kitchen The Complete Vegetarian Cookbook played with that idea by first microwaving the peppers for a ...
