Hooked’s Fish Of The Month : Cape D’Or Salmon
This month we join Chef Daniel Muia at Hooked on the Danforth to speak about some rather...
Read Moreby Jamie Drummond | May 31, 2018 | Good Food Culture | 0
This month we join Chef Daniel Muia at Hooked on the Danforth to speak about some rather...
Read Moreby Malcolm Jolley | May 11, 2018 | Good Food Events | 0
Malcolm Jolley meets new friends and greets old ones at the exclusive trade tasting and...
Read Moreby Malcolm Jolley | Feb 7, 2014 | Good Food Culture | 2
Liam Tayler is an Englishman man whose fate was to be washed up on the shores of Nova Scotia via...
Read Moreby Jamie Drummond | Sep 27, 2012 | Good Food Culture | 0
I first met my erstwhile friend Freddie in Halifax’s Stanfield airport on the way back from...
Read Moreby Jamie Drummond | Sep 20, 2012 | Good Food TV | 0
In a nail-biting finale to the year long search for Canada’s top Sommelier, the awards were...
Read Moreby Jamie Drummond | Sep 18, 2012 | Good Food Culture | 0
Good Food Revolution spent Sunday night in one of the most beautiful spots in Canada with many of the country’s best Chefs. The Canadian Chefs’ Congress recently took place in Grand Pré, Nova Scotia on the 17th and...
Read Moreby | May 31, 2012 | Good Food Culture | 1
Zoltan returns with a video tasting (and sabering) of two Nova Scotia sparkling wines, and an all new GFR wine rating…
Read Moreby | Feb 17, 2011 | Good Food Culture | 0
Devin Folks, Information Booth Coordinator for the Wolfville Farmers Market, suggests that by having an indoor space, the customers will have a safer and more convenient place to buy their food, which will in turn support the producers and processors, artisans, and craftspeople of the local economy to grow their businesses.
Read Moreby | Jan 27, 2011 | Good Food Culture | 3
The County of Kings, a municipal body seeming to be very interested in increased tax revenue and developing infrastructure. It also seems to many in the region, to be a municipal body neglecting any sort of food insecurity Nova Scotia is bound to face as prime agricultural land is consumed and rezoned.
Read Moreby | Sep 30, 2010 | Good Food Culture | 2
When foraging for wild mushrooms, it is imperative that one knows EXACTLY which mushroom one has. Eating one on a hunch, or a “that looks close enough”, can make a person very sick, and be fatal in some cases. Even the experts note that they don’t put anything in their mouth before they are certain. It’s just not worth going into liver failure over some fungus, as exciting as it may have been to find it.
Read Moreby | Sep 10, 2010 | Good Food Culture | 1
This is the second of a two part series on wild blueberry harvest in Nova Scotia, which I witnessed at the end of August, 2010. In Part 1, I describe how wild blueberries are ‘farmed’. In Part 2, I look at how the wild blueberries are processed, since 90% of the crop is frozen.
Read Moreby | Sep 2, 2010 | Good Food Culture | 2
Rideout and Vautour explained to us how famers ‘cultivate’ wild blueberries. Actually, the term they use is ‘manage’. Blueberries are a rhyzome: their root systems exist underground waiting for the right moment to push up and create a plant. They work a bit like wild mushrooms or truffles in the sense that you can’t actually plant them. They are either there or not. What I saw on Joe Slack’s fields, apart from stunning views of the Cobbequid Mountains and the mists coming off the Bay of Fundy, was a bear’s paradise: a great carpet of scrubby blueberry bushes, never climbing more than a foot off the ground.
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