Eat

Slow Food: Are You a Co-producer?

Slow Food: Are You a Co-producer? By Doug Linzey A couple of years ago I joined the board of Slow Food Nova Scotia (SFNS). Most of my fellow board members are involved in creating and promoting food and food products here in the Valley and elsewhere in Nova Scotia. But I’m not – so how was I to describe my relationship to food other than as a consumer? It turns out I’m a co-producer. It took me a while to figure out what this means – after all, apart from growing my own garlic, I’m definitely not a producer. In…
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Recipe: Spring-Is-Coming Roasted Vegetables

Recipe: Spring-Is-Coming Roasted Vegetables By Jenny Osburn | The Union Street Cafe Cookbook | jennyosburn.com It’s the end of March! I can feel spring just around the corner but summer vegetables are still a long time coming. Luckily, our Annapolis Valley farmers store a huge variety of nutritious and versatile winter storage vegetables for us. A rainbow of local beets, carrots, red and green cabbages, parsnips, turnip, sweet potatoes, squash, potatoes, and brussels sprouts can still be found at markets. And, as if that’s not enough, Taproot Farm is growing sweet little pea shoots, which are great in salads and…
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Dinner Out: LeCaveau Air Miles Dinner

Dinner Out: LeCaveau Air Miles Dinner My Scott Campbell For those of you familiar with the Air Miles loyalty program, you may already be aware of the spectacular dinner that was offered at Restaurant Le Caveau at Grand Pré Winery on Saturday, January 28. As many regular patrons of Le Caveau would know, the restaurant is usually closed through the winter months, however, they opened their doors for this special Air Miles culinary evening and I was one of the lucky ones who attended. We began the evening with a small reception in the Grand Pré Wine Shop. We were…
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Acadia Fork and Farm Club: Growing Food as Art in the K.C. Irving Environmental Centre Conservatory

Acadia Fork and Farm Club: Growing Food as Art in the K.C. Irving Environmental Centre Conservatory By Shelby Farmer, Acadia Fork and Farm Club President It is weird to think one can enjoy homegrown foods amongst all the snow in Wolfville, but it sure is possible for the Acadia Fork and Farm Club, a club that fosters the interest in growing plants and focuses on connecting the Acadia student body with local farms in the Annapolis Valley. The club has had a busy winter designing and growing an aesthetically pleasing display of plants, turning food into art in K.C. Irving…
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Wild Eats: Cooking with Llewyn – My Kitchen Sidekick

Wild Eats: Cooking with Llewyn – My Kitchen Sidekick By Avery Peters When I think springtime cooking, I think transitional cooking – a little bit of those last winter vegetables jazzed up with a touch of spring – just like this risotto I made recently. I love to make risottos because they’re so adaptable to various additions. In our family, we don’t like risotto to be too heavy, so we’ve started to add heaps of vegetables. It becomes a comforting meal in a bowl and it gets Llewyn to eat his greens. I usually have to hide them in some…
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A Sampling of Local Libations

A Sampling of Local Libations Lazy Bear Brewing – Brewery 120 East Old Post Road, Smiths Cove lazybearbrewing.ca Happenings: Growler nights on Thursdays from 5pm to 8pm year round. Still Fired Distilleries – Distillery 9543 Highway 8, Annapolis Royal stillfireddistilleries.com The Buzz: Artisan craft distillery creating unique, natural spirits from the first “legal” stills built in Nova Scotia. Bad Apple Brewhouse and Mosaic Brewing Co. – Brewery 515 Parker Condon Road, Somerset badapplebrewhouse.ca Cool Fact: Regular contributors to local charities, Kari and Jeff Saunders of Bad Apple Brewhouse recently covered the costs for a lucky family to attend the spring…
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Recipe: Corned Beef with Winter Vegetables and Grammie’s Mayonnaise

Recipe: Corned Beef with Winter Vegetables and Grammie’s Mayonnaise By Jenny Osburn, The Union Street Cafe Cookbook We’re celebrating Saint Patrick’s Day as we do every year, with Boiled Dinner and Grammie’s Mayonnaise! The sauce, my great-grandmother’s recipe, is rich and vintage-ly scrumptious, and the rest of the meal can be too. You’ve got to start with a decent piece of corned beef, and cook it patiently. We buy ours from Meadowbrook Meat Market, where they cure it themselves. A two pound chunk will serve about 6 people. This is a great dish to cook this time of year and…
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Slow Food Nova Scotia: Horton Ridge

Slow Food Nova Scotia: Horton Ridge By Alan Stewart, President and Maltster Horton Ridge Malt & Grain Co. As the local craft beer scene grows in leaps and bounds, Horton Ridge Malt & Grain Company has begun a mission to bring an agricultural connection to beer making. The most important ingredient of beer is malt, and malt is made from grain. Malt provides the sugars needed for the fermentation process in beer making. Before Horton Ridge, all malt used in Atlantic Canada was imported and made from grain grown in other parts of the world. At Horton Ridge, we believe…
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From Compassion to Courage; From Prayer to Prayerful Action A Gathering to Share a Meal and our Thoughts.

From Compassion to Courage; From Prayer to Prayerful Action A Gathering to Share a Meal and our Thoughts. By Bruce Dienes The past few months have been increasingly filled with voices that polarize and isolate, encouraging anxiety and mistrust, fostering fear of “others” and of strangers… and now, the unthinkable has happened – six of our fellow Canadians, Muslim men at prayer, were gunned down. Since then Jewish cemeteries have been defaced, and threats of violence have been made against Muslim students at a Canadian university. In this anxious and confusing time, WAICC – the Wolfville and Area InterChurch Council…
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Dinner Out: NOSH Dessert Night Inspired by Local

Dinner Out: NOSH Dessert Night Inspired by Local By Scott Campbell Leave it to the inspired minds of the NSCC Kingstec Bakery and Pastry Arts students and the Tourism and Hospitality students to hit it out of the local ball park when it comes to creating a spectacular menu completely inspired by local produce and artisans. And as if that wasn’t impressive enough – the entire menu was desserts… all desserts… nothing but desserts. What a night. It all began with a Chantilly-filled crepe, green apple sorbet with a caramel sauce, and a caramel crunch. This was paired with the…
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