Myers, who has a gluten sensitivity, uses potatoes to thicken the soup, instead of flour or other starches.
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Michelle da Silva joined the Georgia Straight in 2010 and writes for the dining, style, and movie sections. She covers stories on local restaurants, fashion events, beauty trends, and topics in film. She also pens the Straight's weekly cooking column.
Michelle completed a B.A. in English Literature and Women's Studies at the University of Victoria, and her writing has appeared online and in print across Canada. In her spare time, Michelle enjoys tap dancing, singing, and eating bacon.