Everything tastes better at Pete and Mary’s. Beets have bite, tomatoes ooze with tart juice, and the chocolate cake is moist and thick with flavour. “It’s because of our oven,” Mary Beattie says modestly, gesturing to the handsome, old-fashioned wood-burning oven that sits in the midst of their sun-drenched cabin. But I know better. Everything …
The humble ukulele is undergoing a revolution. Ukulele clubs are springing up around the world, big-name rock stars are strumming the small, four-stringed Hawaiian guitar, and a recent documentary heralds the ukulele’s power to bring people together. Still skeptical? The leader of a local ukulele group thinks it may be time to reconsider. Caroline Knickle, …
I’m not Katya McQueen and I do not work in the coffee trade. But this is to your advantage. What I am is a writer who has edited and reported on food and coffee for several years. More important, I love coffee to the extent that I have tasted, critiqued and done enough research to …
Appetite at Large: The Customer Is Often Wrong (and That’s Okay) Read More »
Gene Batten sits peacefully in the Yukon College bistro during an off-hours hush. For the college’s manager of food services and co-ordinator of the culinary arts program, it’s a moment of calm before the storm. The Arctic Winter Games are mere days away – menus have been planned, food has been ordered, glitches anticipated. The …
The Iron Chef, a competitive cooking show, opens with dramatic music, a swelling crescendo of exciting sound building as the camera zooms around a dramatically lit kitchen stage prepped with shining knives, mammoth cooking ranges and walk-in freezers. The theatrical host steps out in a sharp, tailored suit and introduces the audience to the current …
I’m going to let you in on a little secret: I am a vegetarian (well sort of—I eat fish). And I am also a cook. This is a very strange combination, I have found—as it turns out, it is not widely accepted for someone to be both. There are vegetarian cooks out there, but I …
Appetite at Large: On The Hunt For Perspective in the Kitchen Read More »
If you asked me what my favourite food was, and I was actually honest about it, I would probably have to say refined sugar. And pizza. This being said, I am a person who is pretty into nutrition—I am relatively educated about it and take the relationship between food and well-being (both physical and emotional) …
I know there are people in Dawson who eat healthy in the summer—having barbecues, fishing, berry picking and hitting the farmers’ market every Saturday. I, on the other hand, am a bartender, which means that I rarely wake before noon. I brunch until 2 p.m. and don’t usually think about dinner until I am stuck …
If Italian gastronomy is all about family, Japanese cuisine about purity and technique, Mexican cooking has always been, at least to me, about colour and celebration. The bursts of pigment on a Mexican platter—brilliant golden corn, lipstick red peppers, gleaming green jalapeño—shout out a certain enthusiasm for edible bounty. In contrast, muddy refried beans plopped …
