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EAT Magazine Archive

EAT Magazine September | October 2010

THIS ISSUE INCLUDES:

- Wine - Blended Wines


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EAT Magazine July | August 2010

THIS ISSUE INCLUDES:

The Hunt for Local Meat
We answer a reader’s request about where to find local and organic meat.

Artisan Foods: Vancouver Island Salt Company

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EAT Magazine May | June 2010

THIS ISSUE INCLUDES:

SEEING RED
New Zealand’s Pinot Noirs, Syrahs and Bordeaux blends prove the country’s wine regions aren’t colour-blind.

THE BETTER BUTTER
Fresh artisan butters made from local cream and churned on site are a simple pleasure.

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EAT Magazine March | April 2010

THIS ISSUE INCLUDES:

Olé Argentina!
What to look for at the the Vancouver Playhouse Wine Festival

Bistro Caché, Al-Sultan Restaurant & Ocean Island Café.

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EAT Magazine January | February 2010

THIS ISSUE INCLUDES:

Foodie Neighbourhoods
Funky Fernwood

Wine & spirit reviews

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EAT Magazine November | December 2009

THIS ISSUE INCLUDES:

Going with the Grain
Part 1 of a three part series on the BC grain revolution

Double Duty Dinner Party

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EAT Magazine September | October 2009

THIS ISSUE INCLUDES:

IN THE HOOD
Estevan Village

COLD COMFORT CLASSICS
Fall Recipes

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EAT Magazine July | August 2009

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May/June 2009

THIS ISSUE INCLUDES:

A food walk in my 'hood
A culinary streetscape in Victoria, BC

Cover Recipe inside
Grilled halibut fillets on asparagus with cherry tomato salsa

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March | April 2009

THIS ISSUE INCLUDES:

Local Kitchen
Recipes to celebrate the season.

Six Degrees of Restaurant Separation
Chapter 4 of an ongoing series.

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Jan | Feb 2009

THIS ISSUE INCLUDES:

Local Kitchen
Andouille Sausage & Chicken Stew

Aging Gracefully—and Cheaply
Stocking your wine cellar

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Nov/Dec 2008

THIS ISSUE INCLUDES:

Slow Food Nation
A weekend of slow food in America's favourite culinary city. Mara Jernigan asks the question: could it be done here?

The Soul of Seattle
Jeremy Ferguson discovers that Pike Place Market is practically a city in itself  and one that is deliciously devoted almost exclusively to food.

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Sept/Oct 2008

THIS ISSUE INCLUDES:

Sage Roasted Quail with a Pear, Blue Cheese and Walnut Tart
cover recipe

No More Lunchbox Lament
With a little creativity and ingenuity, parents can get kids eating omega-3 fatty acids and antioxidants—important for growing brains.

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July/August 2008

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May/June 2008

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March/April 2008

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January/February 2008

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