PEIL SPRING22

FOOD & DRINK EDITOR

LIVIN’ LA VIDA LOCAVORE!

I pride myself on being a locavore. It’s not only reflected in my personal life, but my business life as well. My family supports local as much as we possibly can. Living on a small island puts a few things into perspective, and food sourcing is one of them. We’re avid gardeners—it’s ingrained in us. Having that food source is not only beneficial for our family, it’s just good for the soul. I encourage you to try it. Start with a patio tomato plant or a community garden if space is limited. Your efforts will be rewarded. Another way of supporting local is having conversations with different suppliers. Farmers, fishers, growers and makers—find out about where your food comes from today and where it will come from tomorrow, as well as how your food is delivered to you. It’s important to understand the impacts, demands and trends that suppliers face daily, and how a slight change in a single factor can disrupt the chain. Understanding and respecting these aspects will keep you connected. Here

is my challenge to you. Go out and have that discussion with the next maker you meet! Get to know them, truly. Let me know what you learned! I’m excited to share with you this month’s chef profile. We’re featuring a couple of local organic growers who turn their gardens into glory. If you haven’t visited the Farmacy + Fermentary, or subscribed to a weekly garden box from their Heart Beet Organics garden, then please do so. I’ll be looking forward to supporting their restaurant and others this season! The next issue already has me thinking of warm, lazy summer days filled with lemonade, ice cream and fresh lobster. To mix things up, I’ll be switching gears and broadening the wine section to include a local selection of craft spirits, cider and beer. Keep an eye out for some patio sippers and beach beverages. Until then—stay safe, stay healthy.

Jackie Herbert Food & Drink Editor jherbert@pei-living.ca (Photo: Lisa Enman)

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www.pei-living.ca SPRING 2022

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