-28- flora & farmer photo essay

For last semester’s photojournalism class, I was tasked to complete a photo essay on an event or someone in my community. There were a few ideas floating around in my mind but eventually, I decided to do my essay on Kim Bialkoski. Thankfully she entertained this project and was very accommodating throughout the process.

Kim and I initially met at a Satanic Rights show in 2016, and what stuck with me was her positive attitude, friendliness, and passion for DIY. I found it incredibly cool that she operates her own food preservation company, flora & farmer, and I’ve had the utmost respect for her hard work and dedication to her business and her customers.

Kimberly Bialkoski, owner and operator of flora & farmer, sits in her living room and browses for apron pattern inspiration online. She intends to make more aprons for when she moves to a bigger kitchen.
An eclectic collection of colourful earrings hangs from a jewelry frame that Kim made using an old picture frame and some mesh.
Kim puts pieces of bread out to sample with her spreads and talks to customers about her products at the 4th annual Love Local MB event that took place Saturday, March 18 at Canad Inns Polo Park.
A sign displays the prices for flora & farmer pickles and spreads at Love Local MB alongside some jars.
A collection of neatly arranged spreads sits on Kim’s table at Love Local MB.
Kim’s Food Handler Certificate hangs from the wall of her kitchen in The Occidental Hotel on Main Street.
Bright spices for the next batch of Indian curried summer squash heat up in a large pan on the stove in Kim’s kitchen.
In the middle of production, Kim gets a call back from a man looking to rent out kitchen space in his bakery that will be opening up on Portage Avenue in the summer.
Glass jars sit in a bleach bath before going into the oven to be heat dried.
Glass jars bath in a water and bleach mixture before going into the oven to be heat dried.
Ginger, garlic, dried peppers, spices, and cilantro sit on the counter, ready to be put into the jars.
One dried pepper goes inside each jar.
Kim places a single dried pepper into each jar.
With the help of a funnel, Kim pours freshly made brine into each of the jars filled with summer squash, onion, red peppers, and spices.
The jars of Indian curried summer squash are full and ready to be sealed.
The jars of Indian curried summer squash are full and ready to be sealed.
Kim snaps a photo of me to share on her flora & farmer Instagram account.

Check out flora & farmer online: http://floraandfarmer.com/
Instagram: https://www.instagram.com/flora_and_farmer/
Facebook: https://www.facebook.com/floraandfarmer/?fref=ts


-27- CreComm organization

I’m the type of person that will see other people’s cluttered desktops and have a wave of anxiety wash over me. My files absolutely need to be organized, otherwise I can’t function properly. It just makes everything simpler. I automatically know where things are, and I don’t have to frantically search for a document littered among other files. Not to mention, I can’t fully appreciate my killer Immortal wallpaper if there’s stuff all over my desktop, can I?

So with CreComm up and running, I want to share the way I keep my Mac and day planner organized. I hope this will be helpful to first-years and second-years alike!


In my Documents, I have a folder labeled Creative Communications, which has a folder for each semester inside of it. For each semester, I have a folder for every course I’m enrolled in.

Screenshot 2016-09-04 21.40.28.png

Inside every course folder, I keep files that are in progress and still need to be handed in. I also have a Past Assignments folder (self explanatory, no?), and an Other folder (for course outlines, instructions, feedback, class notes, and whatever else).

Screenshot 2016-09-04 21.40.55.png

When it comes to labeling documents, I always put the date the assignment is due (month, day, year) followed by the assignment name. Once it’s been handed in, I move it into Past Assignments.


I’m just as organized with my agenda as I am with my computer files. I fold each page at the top left hand corner, so I can easily flip to the current week. I use coloured tabs for assignments/tasks that are due, and write other things like birthdays and class field trips in pencil. I don’t like to write in pen in case plans change.


For each coloured tab, I indicate the name of the assignment and the time it’s due. Once I’ve finished it, I put a check mark on it.


Don’t forget to put your name and contact information on your agenda in the event you lose it!

Voila! Easy, right?

-26- The best fried perogie dish

I’m a total perogie fiend. Home-made, store-bought, cheddar, onion, bacon and potato, sweet potato, you name it. Fry them up and put them in my mouth, please!

A few years ago, I experimented frying perogies with different veggies and concocted an amazing dish: fried potato perogies with onion, broccoli, and shredded cheese. I make this for every potluck, and I’ve even had the pleasure of serving it to a handful of  bands like Sepultura, Death Angel, and Krisiun. All the reviews I get on this dish are nothing put positive.

Here’s what you need for a serving of two:

  • 1 yellow onion (chopped)
  • 1 head broccoli (chopped)
  • marble cheese (shredded)
  • 1 bag of potato and cheddar perogies
  • olive oil


  1. Pour olive oil in a large pan and turn up the burner to medium high heat
  2. Put 14-18 frozen perogies in the pan
  3. Add the chopped broccoli and onions
  4. Fry everything until it turns golden brown
  5. Sprinkle the shredded cheese on the mixture
  6. Stir or flip the mixture so the cheese is evenly distributed and melted

This dish is also incredible with bacon. I suggest frying the bacon first and using the leftover grease to fry the perogies and veggies. Then right before you add the cheese, put the bacon pieces back into the pan.

There you go! Next time you have a potluck or just want to try something new, refer back to this recipe and be amazed. ;)