BEHIND THE LINE


Large servings, carpeted dining rooms, and other restaurant sins Over the years I’ve found that there are a few basic signs to be aware of that will make your dining-out experience better. Now, if a place you like to frequent ticks off a few of these boxes (three max, but never the terrible food one, that’s just a restaurant to…

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PROMISES, PROMISES – 2019 ELECTION WRAP-UP


Salty takes a look at the food-related platform promises of the recently re-elected Liberal government As the dust settles on the federal election with a minority Liberal government win, we took their electoral platform and pulled out all the food-related promises. Promises related to tax cuts, family and child benefits, minimum wage, and small business incentives can ultimately put more…

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BEYOND THE LOBSTER BOAT


Second generation lobster fisher finds new market with his lobster dip Rob Morrison can’t imagine not lobster fishing. In fact, he’s fished every spring season since he left high school, with the exception of one year after he graduated from university. He was working with an accounting firm, “I just about went stir-crazy, it’s the only season I didn’t fish.”…

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FORUM ON FOOD INSECURITY


Eat Think Vote event in Charlottetown one of many held across Canada As the federal campaigning roars into full gear, many forums, rallies, and debates are being held across PEI. On September 23, a non-partisan public forum, Eat Think Vote, was held in Charlottetown at Carrefour de l’Îsle-Saint-Jean. The event was part of the Eat Think Vote campaign coordinated by…

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NEW VIDEO COOKBOOK


Book and online video series helps independent living The cafeteria at Tremploy in Charlottetown was standing room only for the launch of an ambitious new project aimed at helping people with intellectual challenges live more independently. A collection of cooking videos was created in partnership with Public Health Office of the PEI Department of Health and Wellness, the PEI Association…

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THE SALTY CHEF


Creams and Crèmes Sometimes the non-standardization of food and even food names can be confusing for home cooks. Scallions are green onions. Coriander is cilantro. Portobellos are cremini, or basic brown mushrooms, just grown to a larger size. And not all sour creams are the same. When made naturally, it tastes more like a rich, delicate yogurt, yet when artificially…

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DORIAN LEAVES ITS MARK ACROSS THE ISLAND


Early September storm has effect on many Islanders, from homes to farms to businesses As post-tropical storm Dorian swept across the Maritimes on September 7, many homes, businesses, farms, and fishers were affected by its path. Despite its category as a post-tropical storm, it packed winds that were in the hurricane range and came with heavy rainfall. Nearly a month…

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A SHUCKING GOOD TIME


2019 PEI International Shellfish Festival celebrates 24 years Oysters, mussels, lobster, crab, and more—PEI is blessed with an abundance of shellfish and each year we celebrate our fisheries’ bounty with a weekend of feasting and frolicing. For 24 years, people from far and wide have gathered in Charlottetown to watch accomplished chefs compete for cash prizes, participate in kitchen demonstrations,…

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THE EDIBLE GARDEN


Nature’s force in our gardens It never ceases to amaze me the immense power of the forces of nature. Here in PEI and eastern Canada we are fortunate to avoid extremes of nature: tornadoes, earthquakes, volcanoes, floods, tsunamis, severe winter cold, and even hurricanes are generally absent. It is hard to imagine that tropical storm Dorian was moderate as far…

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WTF?


What’s that food? This month’s WTF is an essential ingredient in both Worcestershire sauce and HP sauce—condiments that find places of honour on many chefs’ and home cooks’ shelves. Tamarind is a fruit that offers a sour yet sweetly acidic flavour, hence its use in these sauces. Tamarind is an evergreen tree native to tropical Africa but is widely cultivated…

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