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Aga Living News & Articles |
AGA celebrates 300 years of casting iron at its foundry in Coalbrookdale – a UNESCO World Heritage Site and birthplace of the Industrial Revolution.
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AGA-Heartland is pleased to announce that the AGA Legacy in Vintage White has been featured as the Editors´ Choice (Kitchen + Bath Sourcebook) in Metropolitan Home.
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Canada´s best and brightest celebrity chefs heated up Canada´s Food Network LIVE Cooking Stage with non-stop inspirational demonstrations. The festival stage was co-sponsored by Aga-Heartland and the AGA Legacy Suite rose to the occasion.
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Sabrina Moser´s latest blog - TOASTED CHEESE - "What better way to begin a writing project devoted to the joys of Aga cooking than with an ode to that ultimate Aga creation, the toasted cheese sandwich? To be sure, any kind of toast is grand on the Aga -- be it the traditional crisscrossed kind made with that medieval-looking contraption known as the "Aga Toaster"; rows of sandwich bread lined up neatly on a cookie sheet and roasted briefly in the roasting oven; or a thick chunk of peasant bread grilled directly on the simmering plate. But nothing is quite so glorious as a simple toasted cheese sandwich."
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TAKE ONE:
ET Canada´s cameras captured Janet and Greta Podeski, hosts of Food Network´s Eat, Drink and Be Merry, serving up healthy meals spiced with cornball humor and served on a bed of sound, nutritional advice.
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Canadian newspaper and magazine journalist, Jacob Richler – son of novelist Mordecai Richler – and Geoff Dawe, president of the Kontent magazine group, were the first two journalists to enjoy the Aga experience. Aga Amabassador, Laura James, accompanied the journalists on their tour and was on hand to answer any questions about the world’s most famous cooker.
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Tuesday evening before going up to our rooms, Amy and I had a cup of tea with Laura James, our tour guide. We each prepared our cups and Laura said to me, “Oh, you’re a MIF.” “Pardon, a what?” I responded. “A MIF. That’s how the Queen refers to people who prepare their tea Milk In First. MIFs.” “Really,” I replied. “Now is that a good thing or a bad thing?”
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Stephen Exel is Traditional Home´´s contributing food editor. He is a former food editor with Better Homes and Gardens and frequent contributor to several food publications. He reports from the road about travel, eating, dining and cooking for family and friends. He is currently in England learning about the famous Aga Cooker.
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