This recipe was sent to me some years ago by regional home economist Gail Keddy, when the Nova Scotia Department of Agriculture had an economics section. The muffins are delicious, show off the versatility of carrots and use maple syrup, made regionally this time of year when the sap starts...Read more
There has been a lot of discussion of late in the media, in virtual and real coffee shops, about the question of food security. Who grows our food? How is it grown, in what kinds of conditions, with what sorts of fertilizers or pesticides? How long after it's harvested does...Read more
The old etiquette books may be out the window, but courtesies are still an important part of our culture.
We’re told that the epitome of courtesy was when Sir Walter Raleigh laid down his coat so Queen Elizabeth I wouldn’t get her shoes muddy. Was that chivalry, courtesy or good manners?...Read more
Want a multi-tasking knife? Check out the new six-inch Santoku-style chef knife from Grohmann, in Pictou, NS. The word santoku loosely translates from Japanese as “three virtues,” referring to three tasks the knife performs well: slicing, dicing, and mincing or chopping; use it on meat, fish and vegetables.
Bob Arniel was about 13 years old and living in the small town of Roseneath, Ont, when he got his first food-related job—at the local café. He was fascinated by the foods the owners reconstructed from their travels.