Food & Drink
Getting Pumped
After putting it off for years, I finally got our septic tank pumped out. It felt a bit like it does when you reach an age when it might be a good idea to undergo some mildly invasive medical test. After all, it’s a relatively painless exercise that will either provide reassurance or spur you to some form of self-preservative action. I’d decided not to tempt fate any longer. I set to work with a shovel, occasionally using a length of steel rebar for exploratory probing, and before long...




Avoiding Hidden Sugar
You are far from alone in your constant battle with your sweet tooth. Resisting that daunting temptation is a challen...
Chef Roland Glauser
There’s no way around it: Roland Glauser is a chef of distinction. He is co-owner of Charlotte Lane, in Shelburne, ...
Producer to Plate
Two generations ago, lobster was a poor man’s meal; today, lobster by-products have become the finest of foods. Ba...
Fish Meets Flame
There’s more to grilling than a juicy striploin sizzling on the barbecue. Seafood is a nutritious addition to any b...
A Pungent Repast
When it comes to flavour, garlic—in its many forms—kicks any meal up a notch If ever there was an enigma in the ...
What Have We Been Missing?
In the midst of the internationalization of my multi-generational Nova Scotian palate from travel—and from almost f...
Greater Grater
This innovative tool has been around for years—in various forms. It’s a professional version of a household grate...
Book Review: Bistro Bravado
Haligonian Craig Flinn has produced another feast for the senses—this time he visits chefs across Canada who share ...
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