It’s been a while…

It always feels such a long time since we chatted after our January/ February double issue.

You’ll be aware by now of the Canadian Centre on Substance Use and Addiction (CCSA)’s first update to drinking guidelines in 11 years, reducing the amount of alcohol that's considered safe. Of course, we were surprised by the newer, lower recommendations, and our take on it is that moderation is best, or to drink less but better - the best quality you can afford, and choosing local wherever possible.

For the last five years, our March issue has had an Italian theme, and after writing about the ingredients and dishes, restaurants, wines, and spirits for so long, we felt it was time to switch it up and take a deeper dive into another popular, yet maybe a little less wellknown and understood, cuisine. So this month, we’re heading much further east, and focusing on the culture and traditions of Japanese gastronomy. We have such a wealth of excellent Japanese chefs and restaurants in our province now, as well as readily available, authentic food and beverage products, that there’s no shortage of stories to tell you. I hope you enjoy them!

Cheers

Linda, Editor-in-Chief

We love to hear from you, it helps us know what we’re doing right and where we can improve. The message below makes the long hours worthwhile. Keep the feedback coming – criticisms or compliments!

“Hello Linda, We pick up your magazine regularly, and I must write to let you know how much we enjoyed the Jan/Feb 2023 issue.

We cooked the garlicky fried rice with peas (p.16) and it was excellent! Such a great side dish, or standalone dish, to have in your repertoire.

We also ordered from GR8 Thai Sauce (p.38) as we have been unsuccessful at finding a really great Thai Sauce. Well, we tried the green curry and, I must say, it was delicious. The ingredient list is small, fresh and real, and the taste was truly a sensation!

Thank you for supporting local business and highlighting them in your magazine. Regards, Glenna”