Happy Animals, Tasty Meat


PEI Charcuterie brings 2017 food trend to the Island As food trends go, charcuterie will remain a hot one in 2017 according to a poll of 1,300 US chefs. That’s good news for Island food entrepreneurs and farmers, Karine Arsenault and Jordan Liantzakis. The couple launched PEI Charcuterie last month and are eager to share their ethically-raised, value-added meat product…

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Fishing boats leaving the harbour to set their lobster traps

Setting Day


The long-anticipated lobster season opens May 1st Setting Day is upon us. For generations, Island fishermen have taken to the waters after months of preparation to set their first traps for lobster season. On Setting Day, which is May 1st in most parts of the Island, captains and their crews assemble on the wharf before anxiously boarding their comically weighed-down…

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Julain Molnar poses with an assortment of her fauxmage samples at the Charlottetown Farmers Market

A Fresh Start


New artisanal vegan cheese business proving popular with Islanders For actress and singer Julain Molnar diving into the world of artisanal food production offered the opportunity for a fresh start. While such a sentiment may sound a bit cheese-y, it’s technically fauxmage-y. As the energetic, one-woman show behind Fresh Start Fauxmage, Molnar is making her mark on Canada’s Food Island…

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Basket filled with different bread products

Profile: Breadworks


The hand-crafted bread of John Dale To catch a baker means getting up really early. The sun wasn’t up when I met with John Dale to learn about his breadmaking venture, Breadworks. His shop can be found just off Great George Street in Charlottetown, down a short alley and around the corner of a building. I found him tucked away…

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Keeping a Dream Alive


Emerald couple farming land as legacy to family In farming, as in life, some years are best forgotten and others mark memorable milestones. For organic potato farmers Shawn Mulligan and Rebecca (Becky) Moore, 2016 was the latter. It was the year they went big with their farm, Sprout Organics. Located in Emerald, PEI, Sprout Organics was founded in 2010. Partners…

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Rhubarb stalks in bowl and background

The Little Island Kitchen – Rhubarb


Tart enough to pucker your lips and pink as a blushing cheek, rhubarb is one of my favourite things and is an old staple of spring cooking on Prince Edward Island. From jams and compotes to pies and crumbles, and even a fresh stalk cheerfully dipped in sugar, rhubarb appears in some of the most iconic sweets from the annals…

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Sarah Forrester Wendt displays the plate featuring a plum and duck that she discovered while cleaning up the space where her new restaurant will be located.

My Plum, My Duck


“My plum, my duck.” From those words of endearment comes the Island’s first macrobiotic restaurant. Chef Sarah Forrester-Wendt, formerly of The Inn at St. Peter’s and The Kettle Black, is opening a restaurant with an almost entirely vegan menu. “I have always wanted a small family-run restaurant,” she said. The name of the restaurant has a family connection. “That’s what…

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Building a 21st Century Menu


A chef committed to local sourcing explains Cheez Whiz in a spray can, “fluffernutter” sandwiches on Wonder Bread, Jell-O pie á la Cool Whip. We’ve all either experienced these renowned 20th century delicacies ourselves or heard of them from our Gen-X parents. Either way, these iconic post-baby boomer cupboard items and lunch bag fillers have, for the most part, become…

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Creating Community


Summerside’s Soul Soup offers free lunch program and weekly connection The act of coming together to share a meal is a longheld tradition shared the world over. To break bread around a table is to celebrate life and the commonalities we share. Over the past year, Soul Soup, hosted by the Summerside Church of the Nazarene, has been serving up…

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