Food

I just got back from a vacation in Ireland and of course this required a full examination of the nations’ foodstuffs! Breakfast is serious business in Ireland. In the south, you’ve got your full Irish breakfast. This varies somewhat but...

We wanted to share with you our vision and some cool stats from our Annual Program Survey, completed by 184 respondents across Nova Scotia and New Brunswick from  workshop participants to key partners. Enjoy! Miranda Cobb is the Research...

Crostini (little crusts in Italian) are the easiest appetizers one can make.  There are oodles and oodles of variations and limited only by one’s imagination.  Creative ones such as smashed avocado topped with thinly sliced...

The weather is getting (somewhat) warmer, restaurants are setting up their patios, and I’ve finally recovered from the piles of delicious burgers that I devoured during Halifax Burger Week and PEI Burger Love! Not wanting to waste any time...

As a regular reader, you know how much I love our local farmers’ markets.  There’s always something new and interesting.  I have my favorite vendors I like to visit and one, in particular, is Offbeat Farm.  Sarah and...

The Coady & Tompkins Memorial Library sneaks up on you as your eyes are pulled in all directions by the stunning vistas of the Margarees: rolling mountains, pastoral valleys, rushing rivers, and winding roads. There is a reason why those...

I took LuShark out for her first trip to Peggy’s Cove and we planned on feasting at Fisherman’s Corner, which, as it turns out, no longer exists. Instead, we went to another West Dover restaurant – Shaw’s Landing. It may have...

Spatchcock you ask? According to the Oxford Companion to Food, “spatchcock is a culinary term found in cookery books of the 18th and 19th centuries, and revived towards the end of the 20th century.  It is said to be of Irish origin....

There is a lot of talk about food waste and solutions for saving this food. One third of crops are wasted during harvesting and processing (largely due to mechanisation) once that food makes it to the grocery store another third...

According to What’s Cooking America, gelatin was once considered a sign of wealth, before the commercial version appeared, only members of the elite classes could afford it. It took hours to render gelatin, clarify it, and turn it into...