Author Archives : Hanna Hameline

Bluefield High Hosts AG for Life Dinner


Nurturing community through celebrating food and career exploration Rows of bench tables filled the Bluefield High School cafeteria. Each individual place setting was distinguished by a menu of the evening’s fare and carefully arranged tableware. Burlap wrapped mason jars holding small, glowing tealight candles spanned the tables. Conversation hummed at booths around the perimeter of the room. Here education, industry,…

Read More »

Organic Consumer Buying Guide: Summer 2018


What does ‘Certified Organic’ mean? On PEI, ‘certified organic’ means food grown on a farm according to specific organic practices as defined by the Canadian Organic Standards and regulated nationally by the Canadian Food Inspection Agency (CFIA). Each farm is inspected annually by a qualified third party inspector and each inspected farm is issued a certificate. General principles of organic…

Read More »

FILLING THE FARM LABOUR GAP


A glimpse at agricultural labour shortages in PEI After meeting with Laurie Loane, executive director of the PEI Agriculture Sector Council, the take-home message was this: labour shortage in agriculture is a complex topic. Family farms without successors, increasing use of automated systems, erratic employment for labourers, and barriers for minority groups to enter the sector are a few of…

Read More »

A YOUTH-LED ENTERPRISE


Epekwitk Gardens & Preserves engages youth through land stewardship The Epekwitk Gardens and Preserves project began five years ago when leaders of the First Nation community felt it was important to create an opportunity for their future generations. Reconnecting youth to their ancestral roots of stewardship and community was identified as a priority for the Band. According to Chief Brian…

Read More »

THE BEST OF BOTH WORLDS


Matt Dykerman: running a split operation farm Why do you choose to do what you do? For some, work is not ‘work’ at all but rather, getting paid to do what they love to do; for others, work is a full time, teeth-gritting, clock-watching event endured for reasons merely logistical in nature. The truth of it is that there are…

Read More »

Rethinking the Menu


Pilot project aims to place more organic foods on kids’ plates We can all picture it: a plastic, mustard yellow compartmentalized lunch tray sliding across the metal cafeteria counter; one modest serving of wobbly red jello accompanied by a ration of spaghetti and meatballs, a white roll with margarine, perhaps iceberg lettuce with ranch dressing. School lunches, like many institutional…

Read More »

See, Eat, Talk, Share


Inaugural PEI Fest will showcase film and food with aim of creating shared experiences and meaningful conversations “One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf In an era where we are all fighting the urge to pick up our phones and get lost in countless hours of scrolling, double-tapping, and deciphering…

Read More »

Good Food on the Go


Nabuur’s Gardens expands to include bakery and retail store with Jana Furness at the helm Timing is everything in life they say. And for Arnie and Mary Nabuurs and Jana Furness, the timing worked out perfectly to come together in a business venture. The long-time owners and operators of Nabuur’s Gardens have partnered with Furness to open an on-site bakery…

Read More »

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…

Read More »