By / Par Vanessa Kibsey
Every day, the world seems to be coming up with new ways to move at a faster pace. I’m sure as “Generation Y”-ers, our students have all caught themselves complaining when an Internet search takes more than three seconds, or when fast food orders take more than a minute to get  Read more »

By / Par Jerry Kitt
Spring fever: A number of sows on First Nature Farms have come down with a fever – spring fever! Why? There’s a new boar on the farm! “Willy” the Berkshire boar is a couple of months past puberty and is ready to socialize. Unfortunately for Willy, he is a “city” boar  Read more »

By/Par Grace Evans
For me, pancakes are for sharing. It is rare that I will crawl out of bed, mix batter and fry a feast of buttered flapjacks for myself alone, or even for a party of two. Pancakes are for a loud, lively breakfast party, at a table laid with orange slices, thick cut bacon  Read more »

Third annual Slow Food Nova Scotia Iron Chef Competition 2013 / Le troisième concours culinaire « Iron Chef » annuel de Slow Food Nova Scotia 2013
By/Par Michael Howell
Kentville NS – The third annual Slow Food Nova Scotia Iron Chef Competition 2013 is a wrap, and it turned out to be a good one. Teams of Slow Food  Read more »

Lard: keeps them warm and us healthy / Le lard: Ça garde les cochons au chaud et nous, en santé
By / Par Jerry Kitt
“Food for the brain.” Gifts come in many forms and one that I have grown to really appreciate is one my daughter made. Not knitting or art but something much more practical  Read more »

 
The 2013 Okanagan Food & Wine Writers Workshop takes place April 28 to May 1, at the Delta Grand Okanagan Resort & Conference Centre, located on the waterfront in gorgeous downtown Kelowna, British Columbia. The workshop is a unique annual opportunity for professional development, networking, and of course, blog-inspiring, tweet-inducing and ink-worthy gustatory experiences.
Six writing  Read more »

By/Par Jennifer Cockrall-King
Photo credits/Crédits photo Bruce Kemp
First published in Okanagan Life / Adapté de la publication parue dans la revue Okanagan Life
A crew of four well-muscled men work steadily, arm over arm, pulling up the nets pinched between a 38-foot purse seiner and a low-sided packing boat on Osoyoos Lake in the South Okanagan.  As the bottom of  Read more »

By/Par Laura Buckley, President, Canadian Ark of Taste Commission / Présidente de la Commission canadienne de l’Arche du goût
As the newly appointed chair of the Canadian Ark of Taste commission, I eagerly anticipated gathering with my counterparts at the meeting of the International Ark of Taste commission at Terra Madre. I went looking for answers about  Read more »

By/Par Laura Buckley, President, Canadian Ark of Taste Commission / Présidente de la Commission canadienne de l’Arche du goût
Ice cider is a fermented beverage made from the juice of frozen apples. It is primarily produced in the Eastern Townships in Quebec.
Cryoextraction is similar to the traditional method used to produce ice wine. The apples are left on the  Read more »

 
By/Par Cynthia Strawson, Slow Food Edmonton Leader / Chef de Slow Food Edmonton 
Originally published here
Initialement publié ici
In early December I posted a request for help.
Usually about 3 people read my blog, including me and my mom. But this time something touched a chord.
I asked you to help me raise a little bit of money so I could build “kits”  Read more »