On the Sauce, Part 3: Relish
byRelish is the condiment of harvest season. Coming from the Old French reles, meaning “something remaining,” it’s what we do with the leftover portions of our garden’s yield.
Food & Drink
3 New Breweries Announced in Corner Brook, Port Union, and St. Anthony
byDeer Lake: Major’s Logging Limited has announced they’ll be building a brewery & boutique hotel in Deer Lake.
The Enthusiast!: Berry Picking for Beginners
by“Picking fresh berries is a privilege we Newfoundlanders take for granted,” says Todd Boland, horticulturist for the MUN Botanical Garden. “We have so much Crown land we can…
Meet the Beers: Dildo Brewing Banging Out Quality Beer in Stunning Space
by“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.”
Squared Away: Churchill Square is Making a Comeback
byChurchill Square has had some hard luck over the past decade or so. This summer it’s going all in on a resurgence.
Can I Get a Ramen? Noodle Nami Open in Churchill Square
byWith Bad Bones Ramen (152 Water Street) entering its second year of operation with no signs of slowing down, Noodle Nami is looking to help meet the city’s craving for ramen.
Branching Out from Fogo Inn: Bangbelly & Scoff Lighting Up Fogo Island’s Food Scene
byFive years after being catapulted onto the world stage, Fogo Island’s food scene is spreading its wings. This year welcomed two new restaurants to the island
Cats Out of the Bag: Cat Café Opening Downtown
byThree words that brought St. John’s to its knees: “Cat Café Downtown”. St. John’s swarmed the Facebook page of the Mad Catter Café, delighted…
Meet Miranda McCarthy: Owner of the Brand New Bonavista Bicycle Cafe
byAt the height of the early 2000s market, she was the owner of her own PR firm with offices in Vancouver and Toronto.
On the Sauce, Part 2: Catsup
byKetchup is known as the all American condiment, but its history is as salty as any weatherworn mariner. Called ke-tsiap in ancient China, a beloved fish sauce fermented from anchovies was common throughout Asia and first documented in the 3rd century BCE.
Cheers to Local: Newfoundland Distillery Co Has Launched Rhubarb Vodka & Gunpowder Wild Rose Rum
byThe “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.”
Toslow: Small Spot Fills Big Void in Local Bar Scene
byIt 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.