Bringing the text of the music and the voice together, this program focuses on the words within a choral piece. It examines vowels, vowel formation, diphthongs, consonants, and consonant context. Musical application of diction and the conductor’s role as an “artist” are also covered.
Producers: Alberta Advanced Education
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Addiction, Support and Spirituality
As the Internet plays an ever-increasing role in peoples’ lives, it can be a means for people to share interests and find support, but it can also lead in undesirable directions. This program examines a wide range of online interactions, from Internet addiction to religious exploration. It also discusses an inspiring story of a medical breakthrough enabled online, the impact of the Internet on aboriginal peoples, and electronic connections in the realms of dreaming and spirituality.
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Free-range Chicken
Find out exactly what “free-range” means in Canada. Then follow a chef’s inspired presentation as he makes a chicken look like a pear. With the amount of chicken consumed in Canada, it seems we’re all looking for new exciting ideas on how to prepare it.
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Cheese With Everything
There are hundreds of varieties of cheese and Canadians produce and consume them with a passion. Learn handling techniques to create a flawless fondue, and raise a creamy “Goat Cheese Napoleon” to heights that will cause the most ardent of connoisseurs to swoon.
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The Magic of Mushrooms
Don’t remain in the dark about the secrets of superb tasting mushrooms. Prized by chefs the world over, discover their methods for preserving and featuring the unique textures and flavours of these funky fungi.
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A Fine Kettle of Fish
It’s a rewarding experience selecting fresh fish when you know what to look for. Take a trip to the local fish monger, and gain confidence in using the correct terminology for cuts of fish. The catches of the day will leave you gasping for breath – the lowly jack fish turns golden in the pan of a professional chef, and a recipe for stuffed white fish makes a smooth transition from the stove to the campfire.
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Fresh Spring Lamb
A desire for simple, low-cholesterol meals, and a growing interest in ethnic cuisine, makes lamb a great choice for the Canadian table. New breeds, available across the country, make for the mildest, most tender lamb ever produced. Learn how to make a fabulous peppercorn flambe – part of an elegant traditional lamb dinner.
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Edible Flowers and Weeds
Flowers are not just beautiful to behold, and weeds are not just a blemish to be rid of. Discover which ones can add colour, flavour and nutrition to your cooking. Tour an expert’s garden – designed to produce the maximum edible harvest from our short Canadian growing season – and visit a greenhouse that grows that the most delicious blooms. The ensuing gourmet recipes will change the way you feel about weeds, and perhaps, convince you to trade in your hoe for a hammock.
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Rustic Bison
Historically essential to human life on the Canadian prairies, bison are once again gaining recognition as a valuable food source. Find out how bison are being managed in Canada and what restaurants feature it on their menu. Then prepare bison recipes which draw their inspiration from traditional, natural ingredients, such as wild berries, in combination with the richness of a full-bodied red wine.
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Wild Boar – Fit for a King
No longer the preserve of royalty, locally-raised boar can grace the table of any dinner party, and will certainly be a topic for sustaining the evening’s conversation. Get as close as you dare to these wild, hardy creatures and be privy to princely advice from a professional chef. Learn how to cook up a handsome and regal loin of boar platter.