By Ameeta Vohra | September 13, 2022
Artist combines a love of animals and art to create whimsical pieces After working as a veterinarian in Newfoundland for many years, Kimberly Clarke decided to pursue her love of art. She enrolled in an art-and-craft-based textiles program at the College of the North Atlantic in 2016. “I’ve always made art, mostly illustrations,” says Clarke.… Read More»
By Colleen Thompson | September 13, 2022
Raging Crow Distillery make their Apple Spiced Rum by first simmering Macintosh apple peels with cinnamon sticks and vanilla before straining and mixing it into rum. The rum is distilled from Crosby’s Fancy Molasses and cane sugar. The taste is apple pie in a glass with the apple flavour and cinnamon complementing the smoothness of… Read More»
By Colleen Thompson | September 13, 2022
Ironworks Distillery in Lunenburg, N.S., uses Annapolis Valley apples to create apple brandy. The apples are fermented, distilled on-site, and then aged in lightly toasted Hungarian Oak barrels for three years. The apples provide a rich, spicy flavour balanced with the barrel’s subtle vanilla and toffee notes.
By Colleen Thompson | September 13, 2022
Still Fired Distillery in Annapolis Royal, N.S. bases its Granny Apple Pie Moonshine recipe on co-owner Owen Ritchie’s grandma’s signature apple pie recipe. A blend of unaged corn, whiskey, local fresh pressed apple cider (from Boates Farm) and spices are blended to create a smooth, easy-drinking moonshine.
By Colleen Thompson | September 13, 2022
Marrying six varieties of apples — all grown and handpicked in Nova Scotia’s Annapolis Valley — together with cream and Grand Pré’s Pomme d’Or Cream liqueur, combines flavours of vanilla and hints of caramel with a soft, smooth palette. It can be sipped on its own, poured over ice or mixed in a chai tea… Read More»
By Colleen Thompson | September 13, 2022
Forget pumpkins. In Nova Scotia, it’s all about apples in the fall. And what better way to celebrate than with a locally-made, apple-infused cocktail?
By Alec Bruce | September 13, 2022
You may think jarring jellies, jams, onions, cukes and even lobster is a weirdly out-of-date tradition, but thanks to the pandemic and the rising cost of everything, canning is back I could see by the way she parked her shopping cart — blocking access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»
By Colleen Thompson | September 13, 2022
By Colleen Thompson | September 13, 2022
By Colleen Thompson | September 13, 2022