November 1, 2019
Food industry symposium Forage explores evolving story of Canadian cuisine A night you decide to dine out, you ponder what you’re in the mood for… Indian, Asian, Canadian—wait, Canadian? What’s that? To food writer Anita Stewart, who’s researched the topic for over 30 years, Canadian cuisine is not just fine dining in high-end, locally-focused restaurants, but also what you, the…
October 30, 2019
PHOTO ESSAY BY CHERYL YOUNG AND LAURA WEATHERBIE The second day of Forage began with a continuation of Jordan Bower’s storytelling workshop at the Fortune Bay Community Centre. Attendees were paired with each other, and delved into storytelling, and offered feedback on how to create a better story. After the workshop, the symposium moved to the Inn at Bay Fortune…
October 1, 2018
Challenging for many institutions to buy local and organic produce Increasingly we are seeing local, organic products in restaurants and retail shops across PEI. Bistro chalkboards and gourmet grocery shelves featuring Island-grown organics confirm that the ‘buy-local movement’ is happening close to home. Meanwhile institutions providing meals for the elderly, the ill, and the young on PEI, appear to have…
May 1, 2018
The International Herb Association has named hops as the herb of 2018 Without hops modern-day beer would be a very different drink. For even the most mild lagers available, brewers still use hops in the recipe. But with the craft brew market still growing and going strong there is a lot more interest in beers that have stronger flavours and…
June 1, 2017
2017 food trend encourages deeply-pigmented vegetables on your plate The familiar phrase “eat your greens” may soon change to reflect one of 2017’s biggest food trends: the colour purple. It’s a well-known fact that colourful fruits and veggies are good for you. They’re high in phytonutrients, those compounds including flavonoids and pigments that naturally protect and enrich plants. Phytonutrients such…
May 1, 2017
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…
May 1, 2017
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…
May 1, 2017
Technology is reshaping what and how we eat in big ways Innovations are popping up all over the world that will allow us to connect with our food in new ways in 2017. From virtual grocery shopping to creating meal plans based on our DNA, it’s clear that food and technology have become fundamentally linked. Major kitchen appliance manufacturers have…
To Foodies With Love: The Chefs (PART 1) To trend or not to trend, that is the question. And Island chefs have widely diverging views not only on particular food trends, but the concept itself. Even with differing opinions on the topic of trends, a commonality exists when it comes to taking pride and serving good, honest food without too…
March 1, 2017
The Bittersweet Truth If you haven’t heard, sugar is the new enemy. We’ve known for a long time that excess sugar consumption can lead to negative health effects including increased risk of diabetes and heart disease. While current recommendations include reducing your total sugar intake to 25 grams or less per day, sometimes it’s not so obvious how much you…