Articles

Wild Eats Adventure: Simple and Fancy: Yesteryear Baking


Wild Eats Adventure: Simple and Fancy: Yesteryear Baking By Avery Peters I first met Christine Fancy at the Wolfville Farmers’ Market. I usually arrive early on Wednesday to buy dinner for my family and take an evening off cooking. The aisles are clear and I see a direct line to Christine’s beautiful white booth, which sets off her baking. Her booth is very clean, simple, and approachable, just like she is. With a name like “Yesteryear,” you know there’s a story behind what she does. Christine started Yesteryear Baking with the vision to share simple and quality baked goods. Since…
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Ô-Celli at Acadia’s Performing Arts Series October 28

Ô-Celli at Acadia’s Performing Arts Series October 28 By Peter Smith The Acadia Performing Arts Series continues Saturday, October 28 at 7:30pm at the Festival Theatre in Wolfville. The series is pleased to present Ô-Celli, a cello octet on tour from Europe. ​What can sound better than a cello? Eight cellos! This instrument, the closest to the human voice, is one of the few which carries being multiplied. When played together with others, the beauties of this instrument add up, giving birth to a unique, full, and exceptional sound. Based in Belgium, Ô-Celli was brought to life by the shared…
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The Devour Chef Interview: Peter McKenna



The Devour Chef Interview: Peter McKenna Peter McKenna started his career in rural Ireland in the mid-1990s and went on to train in the kitchens of renowned chefs in the Netherlands, London, Sydney, Dublin and Glasgow. He spent four years travelling the world as the personal chef of a Saudi sheik and two years on the yacht of a Russian oligarch. Chef Peter opened The Gannet restaurant four years ago with business partner Ivan Stein to critical acclaim. They quickly gathered a reputation as one of Glasgow’s leading restaurants. Having a firm focus on seasonal Scottish produce with solid links…
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Everything Starts with the Grapes

Everything Starts with the Grapes By N.Neslihan Ivit, M.Sc. Viticulture and Enology The harvest season is the most exciting time of the year for grape growers, since they are harvesting the fruit that they have been working all year long. It is equally exciting for wineries, since it is the only time that they ferment the grapes. There are many different varieties of grape produced in our valley and they all have a different time of ripening. This is an advantage for both grape growers and winemakers because their busy schedule during the harvest period is eased by varied harvest…
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Shall We Dream: The Annapolis Valley Honour Choir

Shall We Dream: The Annapolis Valley Honour Choir By Emily Leeson This season the Annapolis Valley Honour Choir will use their voices to draw out the theme of ‘home’: what it means to find a home, to be at home, and to support others in making a home. During the first concert of their season, “Shall We Dream,” set for October 21 and 22 at the Horton High School Performance Centre, the choir will sport T-shirts produced by recent Horton High grad Mollie Symons, aimed at raising funds for Doctors Without Borders. The “Shall We Dream” concert will share the…
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The Dome Chronicles: Baked Beans and Brown Bread

The Dome Chronicles: Baked Beans and Brown Bread By Garry Leeson In 1972, a boxcar from Toronto containing a menagerie of farm animals and an eager young couple pulled into the station platform in Kingston, Nova Scotia. They were bound for a deserted hundred-acre farm on the South Mountain, determined to preserve the foundations of farmsteads past while constructing a geodesic dome. They were pioneers of the future, armed with respect for tradition and an irrepressible sense of humour. They didn’t call themselves farmers. They were back-to-the-landers. Farming was industry and their calling was sustainability. Over the next forty years,…
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Who’s Who: Bettyann Balcom

Who’s Who: Bettyann Balcom By Mike Butler It has been a few years since I had the pleasure of working with Bettyann Balcom, but we’ve remained in touch since my career in lighting took a different turn. Bettyann was so much fun to work with because she was so open to new ideas and she always had the most unique, and often tricky, little projects to tackle, which made the job fun and our working relationship blossom. I am so glad she touched base with me recently about being profiled in The Grapevine. Bettyann Balcom was born in South Berwick,…
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WHERE TO GET YOUR SCARE!

WHERE TO GET YOUR SCARE! Valley Ghost Walk Windsor Stage Show Presented by the Quick As A Wink Theatre Society and Valley Ghost Walks, this event has gradually expanded to include multiple locations throughout the area, showcasing haunted historical tidbits from Kentville, Wolfville, Hall’s Harbour, and Windsor. Presented throughout the summer and fall as a walking tour around the town, Ghost walks are a creatively spooky way to enjoy a memorable history lesson. The stage version features the same ghostly visitors all in one place, led with charm and style by Jerome the Gravekeeper, just in time for Halloween. Showtime:…
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Scott’s Top Devour Movie Picks

Scott’s Top Devour Movie Picks By Scott Campbell These are in no particular order and, other than The Hundred-Foot Journey, I’ve not seen any of these films. They made my list because of intriguing subject matter or a unique and enticing message that is being delivered. With the incredible Devour team hard at work all year and a bevy of incredible filmmakers, there really are no bad choices in any of the Devour Food Films. Here are the ones that I thought stood out for me: The Hundred-Foot Journey After a fatal tragedy, the Kadam family leaves India for a…
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Devour Interview: Barbecue Director Matthew Salleh and Co-Producer Rose Tucker

Devour Interview: Barbecue Director Matthew Salleh and Co-Producer Rose Tucker Director Matthew Salleh and Co-Producer Rose Tucker are bringing their film, Barbecue to Devour this fall. Captured in cinematic 4k, shot across twelve countries, and accompanied by a rich orchestral score — Barbecue is a grand vision of humanity unified by our most common and primal tradition. In South Africa barbecue roasts over coals as people in the townships and suburbs find new ways to live together post-apartheid. In Texas, pitmasters feed the masses fuelled by pride in their craft and community. Across the border a Mexican family works through…
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