SUPPORT LOCAL: TAKEOUT & DELIVERY OPTIONS

Takeout is now the new normal, and local restaurants and small businesses need us more than ever before.
Celebrations

Dying Eggs Naturally

For many people, dyeing Easter eggs each spring is a cherished family activity that is enjoyed by all ages. Traditionally, these eggs were coloured us...
Edible RoadTrip

Savouring Saanich

Bring your shopping basket and your appetite.
Local Citrus

A Winter Harvest: Growing Citrus on Salt Spring Island

Walking through the doors of The Garden is like being transported to another place.
Working Together

Island Collaborations

Surrounded by the sea, Islanders have a unique perspective when it comes to collaboration. Prone to sharing their bounty, working together to enhance ...
Edible Profile

Edible Profile: Don Genova

Don Genova is still working a room, this time at Victoria’s The London Chef, the Island’s premier cooking school for home chefs. 
Season of Entertaining

Celebrating with Charcuterie

Traditional Charcuterie is true food craftsmanship, the art of turning preserved food into items of beauty and taste.
Current Craving

Bread and Honey

Homemade brioche may seem a laborious endeavor, but your persistence will be rewarded when you breathe in the comforting aroma and taste this freshly ...
up next:

Bread and Honey

Edible Roadtrip

Ucluelet: Tofino’s Humble Neighbour is Really Starting to Cook.

You can have your tropical winter getaway. Me, I’d rather find myself in front of a cosy fire, watching the waves crash on the shore and the rain lash...
In the Garden

Microgreens in Winter

These little wonders take on the concentrated flavour of whichever seeds you plant in this delicate, miniature form.
Always in Season

Party on the Half Shell

It would be a sadness, indeed, to go through life without savouring the tender minerality and subtle brininess of the exceptional oysters that grow ar...

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