Author Archives : Hanna Hameline

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…

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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…

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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…

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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…

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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…

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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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Reg Phelan, Carina Phillips and Byron Petrie showcase a table filled with vegetables grown on their farm, Seaspray Organics

An Intergenerational Farming Co-operative


Wisdom of experience and energy of youth unite at Seaspray Organics Four stouts clink together in cheers at the Old Triangle Pub in Charlottetown. It’s the mark of a regular, ceremonious gathering for Byron Petrie, Carina Phillips, and Reg Phelan of Seaspray Organics Cooperative. The three farmers meet here every Saturday after the Charlottetown Farmers’ Market to talk shop and…

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Making it to the Small Time


Growing better not bigger with Little Victory MicroFarms Forget about “making it big.” Micro is the new macro, nano the new giga. For mother- daughter duo Tara Callaghan and Debi Stevenson, when it comes to growing high quality produce, small is mighty. In fact, little IS the goal! With small plots in New Glasgow and a large backyard in East…

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A Community-Oriented Endeavour – The Polehouse Cafe


Through its pared down style of making and serving food, The Polehouse Cafe actualizes the lifestyle young couple, Leif Hammarlund and Dominique Daoust have been seeking to create. Located in the heart of Cardigan,The Polehouse Cafe serves up a soul-satisfying meal to anyone passing through the threshold of its host venue: the picturesque, decommissioned train station that houses the Cardigan…

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