Every November, for the past 39 years, a crop of writers, musicians, artists and performers arrive in Happy Valley-Goose Bay for the Labrador Creative Arts Festival. The Festival works like this: During the day the visiting artists conduct workshops in the elementary, junior, high schools and...

Back in the 70's my cousin Sandy used to watch television in the basement for 48 hours a day. When he was hungry he'd go exploring in his mother Jess' deep freeze. Before Christmas there would usually be a stash of Jess' Cameron Family donuts in...

Certain recipes are a catalyst for relationships. I knew I liked that guy way back when. He was a great guy, and had tanned, salty skin from hours spent sailing. But really, it was his mother's chocolate chip cookies that got me. She would make...

In June we went to France. Rose. Dave. Sunny. Edie. Henry. Ian. Sarah. Findlay. Alex. James. Lindsay. Luke. Charlie. Rex. Chris. Lindsay. We were missing two. We stayed in a renovated barn. We went on adventures during the day, gathered to swim in the afternoon,...

'I've Got Your Fire' by Jenn Grant is the theme song for Love Food. 'I've Got Your Fire' is the 2014 ECMA's  'song of the year'. Here's the love story behind the music. I first met Jenn in 2004. I had just moved back to Halifax, had a...

My in-laws, Rose and Peter, bought an old farm house near a ski hill in 1970. They had two small boys at the time. Rose remembers corralling them between the unlit fire place and the fire screen with a pile of fischer-price so she and...

Printed media has a way of weaving its own tale. Confusing tone. Making author gender assumptions. Cold, impersonal typeface is usually to blame, but every so often it happens with cursive.  My 'print confusion story' starts in my mother's kitchen, where all good stories begin. My...

 And last but not least, the Egg Flan. Must be viewed in motion. Restaurant - Azurmendi. Larrabetzu, Basque Country, Spain. September 2013. Chef - Eneko Atxa Architect - Naia Eguino. Lighting - Tom Dixon. Garden - In behind. Sustains the restaurant. Bowl- Marinated Blue Fish, tomato bush...

A few weeks ago my sister and I packed up the family cottage for the winter. While she packed linens, flipped mattresses and vacuumed sand from between the floorboards, I reminisced. I took pictures. I hung out in the shed. I rearranged beach glass in...

Over the month of July we (the crew at Clerisy Entertainment and myself) filmed a 6 episode cooking show pilot. During the development stages, Dale Stevens, the producer and director, emphasized the show would be 'host driven'; how I cook, tell stories, look and feel in the...

  It's time I took donkeys more seriously. Until a recent trip to Spain, I couldn't say the word without channeling Shrek. But everything changed that night in Sitges. We were dining alfresco, almost, at a restaurant aptly called, Alfresco. Part of the restaurant, deep within, is...

Warm, golden yolk on top- love or hate? My first yolk served as a 'sauce' rather than a breakfast dish unto itself was in a rustic Andalusian restaurant in the early 2000's. It was a cold and rainy night, so I ordered warm lentils with crispy...

My plastic green desk chair came from a Halifax yard sale. It was made in an Ikea factory in the 1980's. Who knows where it's been inbetween. I bought the chair because I liked it and it was was cheap. Lately my green chair has...

The day started at 5am with a food styling job for Dr. Joel, a naturopath who was promoting quinoa on Breakfast Television. My job was to make her display gorgeous, filling it with a cornucopia of quinoa cookies, glasses of chocolate banana quinoa smoothies,  quinoa...

The Larousse Gastronomique defines a croquembouche as a 'decorative cone-shaped preparation built up of small items of patisserie and glazed with a caramel syrup to make it crisp...