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.
Why John Rowe came home to PEI to launch his honey of an idea on the world.
It goes this way. When John Rowe was on a hiking expedition several years ago near Whistler, BC-grizzly bear country-he opened up his backpack and discovered the glass bottle of honey therein had smashed,...Read more
When the editors of Saltscapes suggested I profile an animal species from the perspective of an individual animal, I was frustrated, stumped—and then tempted. Part of my reluctance stems from my academic background. For my master’s degree, I studied ecology and the evolution of animal behaviour. The cardinal rule was...Read more