By / Par Jerry Kitt Spring fever: A number of sows on First Nature Farms have come down with a fever – spring fever! Why? There’s a new boar on the farm! “Willy” the Berkshire boar is a couple of months past puberty and is ready to socialize. Unfortunately for Willy, he is a “city” boar among a … [Read more...]
Cooking Pancakes on the Hearth / Des crêpes à l’américaine cuites sur la sole
By / Par Grace Evans For me, pancakes are for sharing. It is rare that I will crawl out of bed, mix batter and fry a feast of buttered flapjacks for myself alone, or even for a party of two. Pancakes are for a loud, lively breakfast party, at a table laid with orange slices, thick cut bacon if … [Read more...]
Slow Food Nova Scotia Iron Chef Competition / Le troisième concours culinaire «Iron Chef» annuel
Third annual Slow Food Nova Scotia Iron Chef Competition 2013 / Le troisième concours culinaire « Iron Chef » annuel de Slow Food Nova Scotia 2013 By/Par Michael Howell Kentville NS - The third annual Slow Food Nova Scotia Iron Chef Competition 2013 is a wrap, and it turned out to be a good … [Read more...]
From the Farm / De la ferme
By / Par Jerry Kitt “Food for the brain.” Gifts come in many forms and one that I have grown to really appreciate is one my daughter made. Not knitting or art but something much more practical – lard! More specifically, lard made from our own pigs. Organic lard made from our pastured Berkshire … [Read more...]
The 2013 Okanagan Food & Wine Writers Workshop / L’Atelier des écrivains gastronomiques et œnologiques
The 2013 Okanagan Food & Wine Writers Workshop takes place April 28 to May 1, at the Delta Grand Okanagan Resort & Conference Centre, located on the waterfront in gorgeous downtown Kelowna, British Columbia. The workshop is a unique annual opportunity for professional development, … [Read more...]
The Return of the Okanagan Sockeye / Le Retour du saumon rouge de l’Okanagan
By/Par Jennifer Cockrall-King Photo credits/Crédits photo Bruce Kemp First published in Okanagan Life / Adapté de la publication parue dans la revue Okanagan Life A crew of four well-muscled men work steadily, arm over arm, pulling up the nets pinched between a 38-foot purse seiner and a … [Read more...]
How to Source Sustainable Seafood, Served with Scallops / Comment se procurer des produits de pêches durables, servi avec des pétoncles
By/Par: Bessie McDonald-Gussack Photo credits/Crédits photo: Erik Putz After I saw the documentary Sharkwater, I just didn’t eat seafood. I saw the film in 2006, and facts I had a small sense of with regard to the shark fin trade were made all the more terrifying. Depleted populations of these … [Read more...]
Slow Food Canada National Conference 2013 Registration: April 25 to 28th Osoyoos British Columbia
Select the French or English Icon, below, to Register! … [Read more...]
Learning About the Ark of Taste at Terra Madre 2012 / Apprendre au sujet de l’Arche du goût à Terra Madre 2012
By/Par Laura Buckley, President, Canadian Ark of Taste Commission / Présidente de la Commission canadienne de l’Arche du goût As the newly appointed chair of the Canadian Ark of Taste commission, I eagerly anticipated gathering with my counterparts at the meeting of the International Ark of Taste … [Read more...]
New Ark Item: Ice Cider by Cryoextraction/ Cidre de Glace par Cryoextraction
By/Par Laura Buckley, President, Canadian Ark of Taste Commission / Présidente de la Commission canadienne de l’Arche du goût Ice cider is a fermented beverage made from the juice of frozen apples. It is primarily produced in the Eastern Townships in Quebec. Cryoextraction is similar to the … [Read more...]
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