Austen Gilliland

Q: What is the Slow Food movement? A: Slow Food is all about supporting small scale agriculture and artisan food producers. I really like the way that it combines a sense of mission—acquainting people with an alternative food system, one that is focused on locally grown, organic, small scale agriculture—with lots of fun—taking field trips […]

Q: What herbs are available now that spring is here? A: We’re unique, actually, in the sense that most of the herbs we offer are available year round. So we have the same fresh-cut herbs available today as we do during the winter and later in the summer. Q: What will change as the warm […]

Q: How did you choose this career? A: I was originally a chef by trade, working in restaurants, but I decided I wanted to grow my experience in working with food. Coming to Pete’s has allowed me to do that. Q: What sort of training is involved? A: It’s all hands-on training. You used to […]

Q: Which veggies would be good for novice growers to try? A: Lettuce or swiss chard, for sure. They germinate quickly and get to an edible size quickly—and because the growing action is above ground, they offer almost instant gratification. Peas are also easy and don’t take up a lot of room, and in small […]

Q: The province will launch a “new Food and Nutrition in Nova Scotia Schools” policy in the next few months, but your school seems to be ahead of the curve. What inspired you to change the food and drink at Dartmouth High? A: I attended a lecture given by my niece, a pediatrician and anti-obesity […]

Q: How is Seder related to Passover? A: Passover is an eight-day Jewish festival during which we remember the flight of Israelite slaves from Egypt and also the rebirth that is associated with spring. Seder falls on the first two nights of Passover, and is marked by special meals with symbolic food. The food and […]

Q: What do you consider to be the three most essential kitchen tools? A: First, I’d say you need to have a good chef’s knife. Having one good, sharp knife is better than having 22 not-so-good ones. I’d also recommend a good set of pots. Buying good pots seems like an expense, but it’s better […]

Q: How long have you been in the bakery business? A: The bakery has been in business for more than fifty years; my husband Robbie and I took it over from his parents in 1980. Our daughter is in the process of taking it over from us now; she just opened a cafe attached to […]

Q: How will you be celebrating St. Patrick’s Day?A: Everybody’s Irish on St. Patrick’s Day, so it’s one of our busiest nights of the year. I’ll be busy working, but if I get a chance I’ll probably enjoy a little bit of Guinness and an Irish whiskey or two. Q: No green beer for you?A: […]

Q: It’s been a strange winter. Do you think the unusual weather will affect the maple syrup? A: Our concern is that the trees will bud early as a result of the unseasonably warm weather. The sugar season only lasts until the buds on the trees start to swell, and the syrup changes as budding […]

Q: Do lots of people know about your upcoming performance? A: Yes! It’s great. Lots of people know me from the market, so all Saturday people were coming up and asking me about it, teasing me. I’m quiet and shy, and people kept coming up and saying, “Mary! Are you really going to do this?!?” […]

The tradition of celebrating Shrove Tuesday with pancakes started as people tried to use up their eggs, milk and butter before the beginning of Lent. Not as many people fast during Lent these days, but many still mark Shrove Tuesday with a pancake supper. We talked to Becky Field, who is coordinating the pancake supper […]