Browsing Category : Sustainable Practices

A Pageant with a Purpose


New Glasgow’s River Clyde buoyed by support of creatives, chefs, newcomers, and community Following a successful inaugural year in 2016, it was hard for co-creators Ker Wells and Megan Stewart to imagine not doing the River Clyde Pageant again this year. The outdoor travelling performance provides an entertaining and educational tour along the banks of the River Clyde in New…

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Allan Bridle hols sprouting kit in front of his booth at Summerside Farmers Market

Big Ideas Sprout Tiny Farms


Father-son team launch Summerside-based business to grow a crop of micro farmers Farming, in the traditional sense, is a pursuit beyond the ability of most people these days. It’s a labourious, time-consuming enterprise that requires a good deal of physical and mental strength, as well as a sizeable acreage of arable land. Yet Alan Bridle and Maxime Rousseaux-Bridle are convinced…

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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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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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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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Two children and an adult with life jackets on in a boat fishing.

Angling For a Fresh Meal


Fishing for food can be a fun, family-friendly affair Food doesn’t get much more local or fresh than when one catches a fish in one of Prince Edward Island’s great fishing holes. It is that time of year when people dig out their rods and reels and head to the waters with the hope of hauling in “the big one”.…

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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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What Does it Mean to be Organic?


Certified Organic Producers Cooperative asks government to regulate use of ‘organic’ It’s not easy being green, as Kermit the Frog knows well. And for those farming organically, the same could easily be said. While the challenges associated with organic farming are diverse, an overarching issue that continues to crop up in PEI and across Canada concerns the use of the…

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