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Spinnakers Artisan Crafted Vinegar
Before starting up Canada’s first licensed in-house brewpub over 20 years ago, Spinnakers Gastro Brewpub and Guesthouse owner, Paul Hadfield, was an architect. When reflecting upon his trailblazing accomplishments in the microbrew community, Hadfield fondly refers to his past profession, saying that “architects are taught not ...
Health and Honeybees: A Complex Connection
The air around us was specked black with bees as we stood in the lot behind Babe’s Honey Farm and watched an apiarist lift honeycomb frames from a box hive. Each frame crawled and dripped with calm yet industrious honeybees, (while my inner child, who’d once been stung ...
Pedigree Pigs
photo: Tom Henry with Berkshire Pig credit: Gary Hynes For an eating adventure, nothing can beat the taste of heritage pigs raised with love and fed their own proper diet. A heritage pig is a treasured heirloom – desirable and unique for its tender upbringing, ...
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San Mai Stainless Damascus to be made in BC
San Mai Stainless Damascus This is an update to the article “Anatomy of a Knife” that appears in the Nov/Dec 2009 issue of EAT Magazine. Cosmo Knives is now making San Mai Stainless Damascus knives and Seth Cosmo Burton maybe the only person in the ...
After Apple Picking
I love moments that seem to stop the world for a second, time slowing to a molasses pace and you catch an extra breath or two. A few weeks ago I was at my mother’s house on Salt Spring Island where she has a glorious ...
Always Searching for the Big One
photo credit: Sarah Lambert Charm, elegance, perfection, these are things that come to mind when thinking of a cupcake. Instantly upon entering a cupcake cafe we are blessed with that indulgent feeling of childhood and reminded of simplicity. We scan the display case, examine the ...
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Tasting Chocolate
On a warm, bright evening the doors of Victoria’s Plenty Epicurean Pantry were flung wide open late into the evening for a very special event: Plenty’s first chocolate tasting. For those of you who aren’t familiar with Plenty, it’s a tiny —but astonishingly full— food ...
Jamon Iberico de Bellota
By far the most expensive cured pig on the market “It’s the best ham in the world. It’s the caviar of ham. I’m such a proponent of it,” says chef Terrance Brennan of the New York restaurants Picholine and Artisanal. “Once you have it, you ...
Mountain Ash Farm Passes the Torch
Since 1967, Max and Elaine Steiger have owned and operated Mountain Ash Farm in the Kelly Creek area of Powell River, BC. With a philosophy of using natural farming practices and raising their five children on healthy food, they tended their small market garden and ...
