I f you’re looking for a delicious way to ingest your medicine, these fluffy cannabis cinnamon buns are easy to make and will quickly become your new fave comfort-edible. Six taste-testers got the giggles, were able to focus on the fine art details of oil paintings and sound cue mixing, and sank peacefully into rejuvenating […]
recipes
Posted inNews + Opinion
GOOD LORD, here’s my HODGEPODGE recipe
I can’t believe it’s come to this, but at this point, I have no choice but to attempt to quiet this daily harassment and give everyone my hodgepodge recipe. Hodgepodge is a typical Nova Scotian summertime dish—but of course, you know that already, because you literally won’t stop haranguing me for my hodgepodge recipe for […]
Posted inFood + Drink
Emily Orr’s fresh take
Emily Orr moved to Halifax five years ago with no real plan. “I just packed a bag for a week, hopped on a train and wasn’t sure if I was going to move here or not. I was just checking things out,” she says. “I stayed at the hostel for a little bit, fell in […]
Posted inFood + Drink
Nova Scotia’s feeling very blueberry
Wild Blueberry Harvest Festival August 14-29, central Nova Scotia wildblueberryfest.com Lil MacPherson loves blueberries. “It’s mostly because they’re Nova Scotian,” says the restaurateur. “They are us.” In fact, they are so “us” that there is a Wild Blueberry Harvest Festival taking place from August 14-29. Watch for blueberry socials, breakfasts, suppers and picnics happening all […]
Posted inArts + Music
Halifax’s gayest drink
“Your gayest drink, bartender,” I say to the bartender at The Company House as I climb onto a bar stool. She pauses and looks at me, heterosexual poser. I’m out on the town with my queer friend Lee-Anne, former bartender at the now defunct gay-friendly restaurant Mollyz, trying to find the gayest drink in Halifax. […]
Posted inFood + Drink
Recipes: Meat and Vegan haggis
Meat Haggis Inspired by a recipe called “Pot Haggis” in The Highlander’s Cookbook, by Sheila MacNiven Cameron. That is to say haggis cooked like a terrine, or a pudding, in a double boiler, without the sheep’s stomach. 1 cup and a half of pinhead or steel cut oatmeal, toasted. 1/2 lb beef suet 4 onions […]