Monthly Archives : September 2018

WHEELS OF FORTUNE


Jeff McCourt brings Glasgow Glen Farm back after disheartening fire in November 2017 It only takes a few moments of chatting with cheesemaker Jeff McCourt to sense his passion for both his Gouda cheese business and the local food movement that continues to gain momentum in PEI. Now in his fourth year of business in New Glasgow, the Glasgow Glen…

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IN THE KITCHEN


A quick Q & A with some of PEI’s best talents In September our Island abounds with phenomenal food events as the PEI Fall Flavours Festival kicks into high gear. Island chefs pair with other chefs from across Canada during this month, but we caught up with some women who are killing it in the kitchen, not just in September,…

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MAKING THEIR OWN NEST EGG


Sophie, Fiona, and Beckett Campbell are prime examples of Island youth who truly understand where our food comes from. Every summer the three siblings—Fiona and Sophie are both 10, and Beckett, 9—raise several dozen free-range chickens, as well as some laying hens in their chicken coop located in the backyard of their home in Glencoe, near Vernon River. This year…

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PROMOTING PEI’S FOOD


Local food advocates prepare for September’s food festivals It sounds like a true recipe for success, take 12 Islanders from all walks of life, who are scattered across PEI, make sure that they have a deep love for PEI, and in particular, our local food, and set them loose on social media as ‘local food advocates’. A new initiative this…

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THE EDIBLE GARDEN


Reaping the fruits of your labour Ahh, September is a great month for your garden. There is more and more bounty to be harvested and it is the last big month before things start to wind down for the season. If you have more than you can use, pick a basket of your excess veggies and pass them on to…

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SMALL TOWNS, BIG GAINS


How Fall Flavours Festival boosts small town profiles in PEI Georgetown, population 555; Victoria, population 74; North Rustico, population 607; Alberton, population 1,100; Abram-Village, population 272: PEI is dotted with small towns and villages from tip to tip. Now just imagine the swell of activity and people that a typical Fall Flavours event brings to these picturesque yet minimally-populated spots.…

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BEHIND THE LINE


More thrilling tales from the service industry Anyone who says that service industry work is easy and doesn’t require a particular skill set has never worked in a dining room or kitchen. Just to navigate the many personalities you will run into through the course of a day requires quick thinking, diplomacy, and a strong stomach. In this month’s edition…

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FARMERS PARTICIPATING IN ORGANIC PLANT BREEDING


Using science to create better organic crops for farmers to grow Standing at the edge of a field of wheat, oats, and peas, Roger Henry, a research technician in soil and water at Agriculture and Agri-Food Canada, discussed the methods used to research organic plant hardiness, yield, and weed control at the Agriculture Canada research farm in Harrington, PEI. Organized…

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THE SALTY CHEF-BOUILLABAISSE


The funny thing about bouillabaisse is that like a lot of ‘fancy’ foods it has a very humble upbringing. Think of oysters, snails, frogs’ legs, caviar: all these expensive foods started out as very affordable foods. Some were used to encourage drinking (oysters and caviar), others were little better than fertilizer (lobster), and some came to be on the dinner…

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WTF?


what’s that food? What happens when you decide to experiment with a byproduct of your crops? For one Island farm, you end up with a unique and exclusive food that could potentially take the culinary world by storm. Black Pearls are a food product that came from thinking outside the box, taking the corms that grow on an Elephant Garlic…

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