“We have had line ups for hours in the tap room, tables overflowing with people, and yet they all beam with a smile when they get their pint or their growler filled … the people are amazing, we are so grateful.”
The “Gunpowder” alluded to in the spirit’s title might turn a few heads, so as a bit of an educational moment or refresher, Peter Wilkins of the distillery explains, ” In the navy, rum was always ‘proofed’ before the sailors were given their daily ration. To do this, the purser would put some gunpowder in the rum and light it. If it flared up, the rum was as it should be, and the sailors would know they were getting their proper measure.”
We are a resourceful people. Give us an island of stunted vegetation dubbed “The Rock,” and we’ll learn to turn its dirt into a soil so rich you could bag it and sell it.
It feels like hanging out in a friend’s living, and unlike most bars, you can actually see and hear each other. Face to face time is a rare commodity these days, so it’s nice to enjoy it.
Ross Larkin is the chef de cuisine at Raymonds, which means he’s in charge of the kitchen at the most renowned restaurant in our province, maybe even the country. If that isn’t impressive enough, this June he did something no other local chef has done to date, when he won Top Chef Canada.
Competition for resources has been the long held theory as to why life forms of our planet got so big. Until now. Could enhanced dispersal for better colonization be the answer?
Kombucha is a 2,000 year old drink the Chinese dubbed the “Immortal Health Elixir,” for claims of its energizing and detoxifying properties.
A brain tumour, a weekend with a celebrity chef, and 2 well-decorated chef brothers reuniting in, of all places, Portugal Cove, Newfoundland. These seemingly unrelated events have blended together to cook up what might become greater St. John’s greatest new restaurant. You can go be the judge of that yourself when they open June 2nd.
Yesterday, The Conference Board of Canada held the first ever “Newfoundland & Labrador Food Forum” at the Marine Institute, to discuss what the future of food in Newfoundland & Labrador will look like.
What Are SPPAO Grants, Who Gets Them, and Why? The Newfoundland & Labrador Arts Council, recently rebranded to ArtsNL, is non-profit Crown agency created…
A lot’s been brewing at Quidi Vidi Brewery, literally, including some delicious new craft beers like a crab apple saison, a crazy good “Mad Mike’s Big Bad Belgian,” and a “Calm Tom’s Double IPA.”
“Gardening is like a marriage. If you take something from a marriage, or from your garden, you have to put something back into it.” – Garfield White