ICYMI


An early August hail and rain storm damaged crops and property across the Island. Hail the size of marbles to golf balls fell in the middle of a torrential downpour and caused havoc. Power outages also resulted in some restaurants having to close on a Friday night, typically a busy time for most. PEI Food Share has made changes to…

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THE WHOLE SHEEP AND NOTHING BUT THE SHEEP


Ken Smith and his partners at Harmony Meadow Farm operating holistically and humanely Ken Smith walks into the pasture, lets out a loud whistle and yells, “Here sheep, sheep, sheep!” and close to 50 animals raise their heads and begin making baaing noises as they run toward Smith, just like a family dog would respond when called. But these sheep…

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LOCAL CHEF PAIRS WITH ‘FROM-AWAYS’ for FALL FLAVOURS


Two exclusive events at Red Shores’ restaurant added to festival lineup September is a month full of expectation. From children heading to school, businesses ramping up for the last quarter of the year, to food lovers finding opportunities to explore new tastes or rub elbows with celebrity chefs from across Canada, the end of summer is always bittersweet yet exhilarating.…

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SHELLFISH TAKE CENTRE STAGE


International Shellfish Festival lineup announced for competition Lobster, oysters, mussels, clams, scallops, quahogs, crab, shrimp: the list of shellfish that our tiny Island willingly gives us from the sea is a delicious and extensive one. Many of those delectable choices will be available to sample at the PEI International Shellfish Festival. What started out in 1996 as a one-day event…

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TAKING PIZZA ON THE ROAD


Fatta A Mano’s wood-fired pizzeria on wheels rolling to a location near you You need only to look at their faces when they talk about their prep kitchen in Pinette, the beauty of their PEI ingredients, the process of making their pizzas, and the local farmers that they purchase their products from, to know that Alex and Sam Bevan-Baker are…

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THE SALTY CHEF – with Chef Stephen Hunter


Let’s Eat Outside The concept of eating outdoors is, of course, not new. We have been eating outside for most of human history. But it’s now a special occasion to gather with friends outdoors, everybody contributing something to a casual feast. The history of the word in English is fairly recent, being mentioned in a letter in 1748, but it…

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BEST OF SEA WINNERS


Seafood competition names PEI Chef awards Chic Chef of the Year Jesse MacDonald, David’s at Rodd’s Crowbush 1st Runner Up-Chef Jeff Doucette, Mavor’s Restaurant 2nd Runner Up-Chef Irwin MacKinnon, Papa Joe’s Restaurant 3rd Runner Up-Chef Jamie Power, Blue Mussel Café 4th Runner Up-Chef Patrick Young, Dundee Arms   The APPsolute Seafood Starter – Judge’s choice Jesse MacDonald, David’s at Rodd’s…

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WTF?


What’s that food?   Molasses is a pantry item that most people are familiar with. Its uses are versatile, from baking cookies and cakes, to amping up sauces and marinades. Blackstrap molasses, made from sugar beets is most common in Atlantic Canadians’ kitchens and it’s often used to add a sharp-yet-sweet flavour to dishes. Carob molasses is different in that…

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A YEAR LATER, STILL COOKING


Salty catches up with Nathan Gamauf, co-founder of The Prince Edward Island Sea Salt Co. When Nathan Gamauf and Darren Blanchard first set out to create a unique PEI sea salt recipe, they knew there would be challenges. In the summer of 2017, the co-founders of the Prince Edward Island Sea Salt Company were ready to tame the north shore’s…

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