The Wine Mavericks - Maclean's Wine in Canada
From the sandy soils of British Columbia’s interior to the rocky
shores of Cape Breton’s coast, a growing group of independent-minded
vineyard owners are eschewing the exorbitant price of grape-growing
properties in mainstream regions in favour of other promising plots of
land—albeit sometimes in the middle of nowhere.
A Kick in the Aspic - Globe and Mail Style Advisor
Done right, aspic can be revelatory, a shimmering magic trick of
proteins and vegetables encased in a complementary broth that melts in
the mouth. And it tests all of a chef’s abilities.
A Softer, Gentler Blue Cheese - The Globe and Mail
In the basement of a converted bungalow in Halifax’s North End, Lyndell
Findlay is making blue cheese for people who hate blue cheese.
The Case of the Drunken Pigs - Modern Farmer
Julie Shore’s pigs were very cheerful drunks. At least, that was true of the ones that could walk.
Why this little fish is on some of the biggest menus around - The Globe and Mail
In the dead of Maritime winter, under frozen bays and harbours, drifting
schools of smelt are preparing for an epic journey.
Strange Brew - Atlantic Business Magazine
It wasn’t quite noon and Sean Dunbar was already trying to fix a
flagpole near the front steps of Fredericton’s city hall, where he had
just met with the city’s development planner.
The Farm-to-Table Opportunity - BC Business (cover)
His days were long, 18 to 20 hours on average, and he spent most of them
covered in blood.
Take the chill off winter with slow-cooked comfort food - The Globe and Mail
From North African tagine to French pot-au-feu (literally “pot on the fire”), few dishes make as much sense in winter as one that’s slowly cooked.
Blazing the Appellation Trail in Nova Scotia - Maclean's Wine in Canada
With a chilly climate, rocky soils and
stiff ocean breezes wailing through its vineyards, Nova Scotia may seem
an unlikely place for a rapidly expanding wine industry. But in Canada’s
fourth-largest wine-producing province—after Ontario, British Columbia
and Quebec—demand for local wine is booming.
How to Bake the Best Cake - East Coast Living
Baker Glynnis Kennedy remembers a time in Newfoundland when brides only
had two options when it came to their wedding cake: light or dark
Mallard Cottage brings a 'new swagger' to the rustic East Coast - The Globe and Mail
John’s, once denigrated as a city of fish and chips and mediocre
hamburgers, has recently experienced an incredible renaissance in its
restaurant scene, fuelled by a booming oil and gas sector and a
returning cadre of expats, entrepreneurs and businesspeople.Retrospective celebrates the subversive vision of Mary Pratt
- The Globe and MailIn
a stunning retrospective simply titled Mary Pratt, which recently
opened in The Rooms Provincial Art Gallery in St. John’s, the artist’s
gorgeous, brutal vision of the world is the best revenge against anyone
who ever sought to define her.
Would you pay for a care package from Bill Nye? - The Globe and Mail
While it’s normal to rely on an abstract sense of “good taste” when
deciding what hand cream, socks or cutting board to buy, what has
changed, she says, is that consumers are now delegating those decisions
to celebrities, sports figures or people they follow on social media.
Put away your sou'wester (St. John's travel) - The Globe and Mail
St. John’s still has all the charms – spectacular vistas, whale
watching, history and friendly locals spinning old foolishness – you’ve
been led to expect. But when the whales aren’t jumping or the fog has
you down, here are some of the best ways to explore this newly
optimistic city from end to end.
The Confessional - CBC Radio One (audio)
What happens when a naive 20 year old gets into a stranger's car in Malaysia? Listen to find out.Cattails move from marsh to menu
- The Globe and Mail
Known in foraging circles as “nature’s supermarket,” nearly every part
of the plant can be eaten, from the starchy roots that can be cooked
like a potato or pounded into flour, to protein-rich pollen from its
puffed flowering heads that can be used in scones and biscuits.Forage and feast
- Saltscapes Good Taste
I grew up foraging for mushrooms with my Polish grandfather. For him, there was nothing better than stumbling upon a stash of red-capped slippery jacks, or a glowing orange stand of chanterelles.An Italian vegetarian cookbook ahead of its time
- The Globe and Mail
It was intended as a manifesto, as proof one could live luxuriously as a
vegetarian. But the 1930 recipe book by Sicilian Enrico Alliata, the
Duke of Salaparuta, seemed destined to remain a used-bookstore
curiosity.Are Rabbits the New Super Meat?
- Modern Farmer
While their reproductive prowess may be clichéd, California farmer Mark
Pasternak and his wife Myriam can’t build rabbit barns fast enough to
keep up with demand.
Brandon Baltzley: a chef poised between artistry and addiction - The Globe and Mail
In cooking, the line between a genius and out-of-control artist is a
fine one. When it comes to Baltzley, diners, restaurant critics and even
his closest friends suspect he might be both.
Talking Turkey - Maclean's
“If you have 20-lb. turkeys wandering around, and a number of sportsmen
looking for something for the Thanksgiving table, those problems sort
The Meat of the Matter - Maclean's
I’ll never forget the horrified look on my husband’s face as he stared
down into the cardboard box I brought home from the butcher.
Any Given Sundae
From new-age superpremium flavours to palm-oil-based confections, ice cream experts know that a cone is never just a cone.
A Room for a Stew - Maclean's
Before the advent of home refrigeration, root cellars were the only way
most Canadians could ensure a fresh food supply in winter and early
spring, as produce stored outside quickly rotted once brought inside.
Exploring Malaysia's complicated cultural feast
Half a world away from where I was born, I fell in love with food, and fell hard.
RiP! remixes a revolution
If you buy into Brett Gaylor’s soaring vision of the future,
culture’s last best hope is in the hands of a sweaty mass of
half-clothed teenagers dancing to Queen mashed up with the Jackson 5.
Growing plants indoors no longer rooted in sci-fi
With a growing global population, declining freshwater resources and an increasingly volatile climate, the world will rely on food technologies like this sooner than we realize
Indulge like a local in Barcelona
Spicy food, sexy locals and cool breezes make Barcelona a city of laid-back delights.
Styling in the rain
Spring showers may be on their way, but that doesn't mean we need to dress to match the drear.
Flying in the belly of the blimp
It's a bird! It's a plane! It's a … dirigible?
Ontario tourism told to 'sex up’
Ontario needs to take a new approach to tourism that sexes up its image, an expert says.
As taste myths fall by the wayside, Canadian beer can sales spike – Feature
The much maligned can of beer, it seems, has undergone an image makeover.