by Rosemary Scott, Deep Cove Market – This year, prune plums were definitely in abundance. Hopefully like me, you pitted and froze some for later use, be it for jam, crumbles or cakes. I haven’t made this recipe in years and my sister had a large surplus of these purple beauties and asked me if […]
Island Dish: Plum Rum Conserve
by Solara Goldwynn, Hatchet & Seed – Nothing says autumn like baked squash! This time of year at local farmers markets and farm stands, we’re seeing bright coloured varieties of pumpkins and squash everywhere. Where I work at the North Saanich Farm Market, many of our farmers sell a variety of squash, including some rare
Island Dish: Baked Squash Pudding
by Nathalie Chambers – We are so lucky to live in the rainshadow of the Cascade and Olympic mountain ranges, a world-renowned marine and biological diversity hotspot. We are in the traditional territory of the Coast Salish First Nations, who lived on and stewarded these lands for 8,000 years since the beginning of time until
Eco-Cultural Food Growth: Saanich Peninsula Food Security
You founded EAT Magazine 18 years ago. Give us a glimpse of how you got started in this business and how EAT Magazine came together. I’ve always been a magazine junkie. I would buy every food magazine I could get my hands on, including obscure international ones. Working as a chef and having access to
Can We Talk: Sue Hodgson Talks – and Eats! – with Gary Hynes
by Jill Van Gyn – We tend to get overwhelmed with food trends. They come fast and furious and are out as fast as they came in. Staying ahead of the game is work: you need to do your research checking in on blogs and websites out of major hot spots such as L.A, New
Yesterday’s Lunch & Tomorrow’s Dinner: What’s In & What’s Out in Victoria’s Food Scene
