Our Latest Issue
A male American goldfinch in peak breeding plumage, framed by a flowering crabapple. Photo by Scott Leslie. See story “Mindful
of Spring,” on page 26.
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Not on my Watch
It’s the law of the jungle: wild animals are born, and they die. But a brigade of Atlantic Canadians offers them safe haven when they’re somewhere in between, and vulnerable. When a seagull is found impaled atop a church, a deer turns up for sale on Kijiji, or a hurricane blows...
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Paddling Our Own Can…
Canoeing in the wilderness with my dad taught me that we had much more in common than I ever imagined. Perching my digital camera on a twig stuck in the ground, I race over to where my father is standing next to a dusty, leaf-littered plaque, then grin and wait as...
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Life on the Outside
Let your feathered friends be your guide to your outdoor living style. The robins returned to Wolfville on a sunny Friday in late February—bucking tradition by a good three weeks. Determined to have the best selection of territories and a hearty meal of newly thawed worms, these early birds had an...
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Producer to Plate
Two generations ago, lobster was a poor man’s meal; today, lobster by-products have become the finest of foods. Baked. Boiled. Steamed. Creamed. If you’re an Atlantic Canadian, or if you have even a bit of salt water in your veins, you might associate those words with lobster. But what do you...
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Fish Meets Flame
There’s more to grilling than a juicy striploin sizzling on the barbecue. Seafood is a nutritious addition to any barbecue—plus it’s a fast way to get dinner on the table. But, just like meat, there are a few rules to follow when grilling seafood. Whether you are a diehard charcoal user...
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_2e243cb36f3dccaa17ecfd3c68b4286e.jpg "Scallop, Lobster and ?Potato Casserole")
_45865cf8895e7e7f41ac827f3dbb335f.jpg "Shrimp with Lime, Basil and Lobster Oil")
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