Eat

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…
Read more

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…
Read more

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…
Read more

Wild Eats: Peach Melomel (Mead)

Wild Eats By Avery Peters Peters Family Home Brew: Peach Melomel (Mead) Most of the food I write about here I’ve made myself, but, for mead-making, I take more of a supporting role to my husband Zak. He’s been making mead for the last 2.5 years – since we moved to the Valley – and this past summer he decided to try a variation of his recipe and add peaches. Peaches have always been my favourite fruit. I’m glad that I transplanted from Niagara to the Annapolis Valley because I don’t know what I’d do without fresh local peaches. Our…
Read more

Recipe: Sweet Potato Skins

Recipe: Sweet Potato Skins By Jenny Osburn, The Union Street Cafe Cookbook I’ve spent the past months testing an array of party dishes for a new cookbook I’m working on. It’s a painstaking process to take a careful record of each step, especially for a cook like me who often doesn’t measure or use a timer. Some of my ideas have fallen flat in the execution, such as a dulse dip that I will never attempt to make again because it was just terrible. But most of these sessions have yielded delicious simple recipes using local ingredients, even in Nova…
Read more

Valentine’s Day made Simple with NS Wines

Valentine’s Day made Simple with NS Wines By Laila North, Go North Tours So many of us panic to make Valentine’s Day special for the one we love. We scramble to get a reservation at a fancy restaurant only to find it noisy and far from the intimate evening we anticipated. Avoid the crowded restaurants and make a fabulous dinner at home paired with Nova Scotia wines! Here are some ideas to help inspire you!! Start the evening with Avondale Sky Lady Slipper Rose ($17). This pink wine sets the Valentine’s Day mood and reveals notes of cranberry, cherry, and…
Read more

East Indian Split Pea Soup

East Indian Split Pea Soup By Jenny Osburn, The Union Street Cafe Cookbook A good split pea soup is one of winter’s greatest pleasures. My mom made it often when I was growing up and she still reigns as the Pea Soup Queen. Hers used to be made with a meaty ham bone, but is now most often vegetarian; thick with sweet potato, celery, onions, and carrot and spiced up with toasted cumin. When I ran a restaurant, we spiked our version with everything from pulled pork to maple sausage, always to good reviews. This version keeps all the comforting…
Read more

Recipe: Caramel Nut Bars with Cranberries and Chocolate

Recipe: Caramel Nut Bars with Cranberries and Chocolate Jenny Osburn is the author of The Union Street Café Cookbook, available at retailers throughout the Annapolis Valley. She’s currently hard at work testing recipes for “Holiday Cooking in Jenny’s Nova Scotia Kitchen”, due out next November. Find lots more recipes at jennyosburn.com This year my friends and I will be resurrecting a holiday tradition we’ve set aside for a few years: a Cookie Exchange. It’s pretty lovely to have an excuse to get together in the busy weeks of December and share family favourites with one another. There’s a lot of…
Read more

Active and Healthy Living : The Gift of “No”

Active and Healthy Living : The Gift of “No” By Lee-Ann Cudmore, Registered Acupuncturist Call/text: 902-300-5100,  valleyacu.ca This holiday season I want to give you permission to give yourself, the gift of “No”.  Just think that one over for a few minutes. Right now I am flying somewhere between Philadelphia and New York, for work, and writing this article. The idea has been brewing in my mind for quite a while and I am excited to start the conversation. It needs to be said out loud because people are admitting it in whispers, but the signs are there written on…
Read more

Recipe: Somerset Harvest Pasta

Recipe: Somerset Harvest Pasta By Jenny Osburn, “The Union Street Cafe Cookbook” Last month I got to cook lunch with grade 5 students at our local elementary school. The kids had started a vegetable garden in the spring. Dedicated volunteers tended the garden all summer so there was plenty to harvest in October. A celebration was in order! I was thrilled when my friend Megan, a teacher at Somerset, asked me to pitch in. We made a plan to cook with the vegetables the students harvested. There were purple carrots, zucchini, beets, and a mountain of kale. Maybe not the…
Read more