Appetite at Large

Appetite at Large: Copying the Oldtimers

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 …

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Appetite at Large: Ukulele Revolution

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, …

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Appetite at Large: The Customer Is Often Wrong (and That’s Okay)

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 …

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Appetite at Large: Crunch Time: Cooking for AWG

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 …

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The Secret Ingredient

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 …

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Best-Dressed

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) …

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Embrace the Colour Wheel

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 …

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