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Brianna Hagell, Vessel meats. Photo: Submitted

A cut above

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Brianna Hagell wants to help people better understand their food and get more bang for their buck. Capicola, Toro, Bavette and Little Pear are not your average supermarket cuts of meat. They’re cuts that require the art of a butcher’s handicraft — that’s one of the reasons why Brianna Hagell started Vessel Meats. The old-school… Read More»

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Get on board

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A beautiful charcuterie display makes the ideal centrepiece for holiday sharing East Coast Living has planned an all-local charcuterie and cheese board that’s perfect for your holiday gathering. By showcasing the best Maritime ingredients — including something a little salty, a little sweet, a little crunchy and a little creamy — everything can be displayed… Read More»

Yes, you can

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You may think jarring jellies, jams, onions, cukes and even lobster is a weirdly out-of-date tradition, but thanks to the pandemic and the rising cost of everything, canning is back I could see by the way she parked her shopping cart — blocking access to the shelf that contained the last box of rubber-sealed mason… Read More»

Briny bivalves

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Oysters: An East Coast delicacy Based on their teardrop-shaped shells, the Romans once called them calliblepharis, meaning “beautiful eyelids.” Legend has it, Emperor Vitellius feasted on a thousand of them in one sitting and Casanova ate 50 each morning to boost his libido. They are a delicacy of kings and vagabonds, given exotic names like Hama… Read More»

Un-beet-able spring recipes by Chef Andrew Farrell. Photo: Bruce Murray, Visionfire Studios

Rooting for flavour: Un-beet-able spring recipes

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Halifax chef Andrew Farrell shares his latest recipes made with everyone’s favourite red vegetable Beets, such a wonderful treat! These vegetal gems are great for all kinds of creative dishes, from a depression-era inspired red velvet cake to a creamy vinaigrette. Discover the many uses and flavours of beet in these unique recipes. Note: All… Read More»

Since competing on season nine of Top Chef Canada, Stéphane Levac says that many new opportunities have opened up to him. Photo: Steve Smith, Visionfire Studios

Family, foraging, and food

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The things that keep me connected to my true self I grew up in Sturgeon Falls, a small francophone community in Northern Ontario. Food was never on my radar. We were a busy sports family, whether that was hockey in the winter, baseball in the summer, and lots of basketball in high school. Meals were… Read More»

Catch with a conscience

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The East Coast enjoys a rich haul of sustainable seafood—just treat it with respect Atlantic Canada produces a smorgasbord of sustainable seafood. Finding it just requires doing a little research and asking questions. “There’s a degree of education that we all have to grapple with,” says Halifax Chef Andrew Farrell. “My family was from Newfoundland… Read More»

Amazing Graze

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Small bites with big style for your winter gatherings As the days become colder and the holiday season approaches, more families will be staying indoors, spending more time together while enjoying some delicious bites. Among this season’s hottest dining trends are charcuterie boards and grazing boxes. Charcuterie is typically a presentation of cured meats, cheese,… Read More»

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