How did Alex Rice’s cup get so full? If Alex Rice was to write the origin story of the Nova Scotia Spirit Company, he might begin with a conversation that happened over beers with a buddy in Burnaby B.C., or he could begin to spin a tale that involves an old laundromat, a couple of… Read More»
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»
After an inspired trip to Italy this fall, East Coast Chef Stéphane Levac is back in his own kitchen reimaging a few Italian classics with his signature Indigenous flair. We’re heading into those winter months, and I must say this is my favourite time of year to get into the kitchen and cook up a… Read More»
Once wildly popular and banned for a century, absinthe is enjoying a resurgence Absinthe isn’t everybody’s drink. The green-hued spirit was the alcoholic beverage of choice, a muse even, for bohemian writers, artists and intellectuals in Paris from the mid-1880s until the outbreak of the First World War. A widespread belief that it induced hallucinations… Read More»
St. John’s bartender Danny Le shares the ethos behind his new harvest cocktails “Chinched” is Newfoundland slang for full, and Chinched Restaurant and Deli in St. John’s earns the name. Over the past 11 years, the restaurant has become well-known for its locally sourced ingredients and nose-to-tail approach to dining. Michelle LeBlanc and Shaun Hussey… Read More»
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»
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»
Savour the flavours of summer’s beautiful bounty Lush with berries, summertime on the East Coast yields bountiful opportunities to seek new adventures, try new recipes, or plant new seedlings. Strawberries, blueberries, blackberries, and raspberries (both cultivated and wild) abound throughout the region. Sweet, delicious, nutritious: edible gems worthy of celebration. Just getting your berries can… Read More»
Are you ready to join the sober curious? As a holistic nutritional consultant and yoga instructor, I take my health seriously, but “I really don’t think I can do this” was the thought loop running through my head in April 2017 as I embarked on my Year of Clean Living. It was a year-long challenge… Read More»
Motts Landing Vineyard and Winery a humble leader in soon-to-boom N.B. wine industry When David Craw purchased land in the Saint John River Valley, he bought it for the same reason a person buys their dream house– because it was beautiful. He may not have known it would soon be among the wineries leading New… Read More»
