As Steve Winwood says, "While you see a chance, take it," and that's exactly what Opening Day is all about. Opportunity for something special is available to all. Winning isn't one of those things a body can just sign up for but takes pain and suffering to accomplish. It takes that unquantifiable and magical formula known as "the right stuff." Whether or not these Winnipeg Goldeyes have all the right bits and pieces and enough luck in the good drawer with a little less in the bad remains to be seen. But that's the fun of following a team. Throw your heart into something you have absolutely no control over and trust that your team will try and protect the love you give it. Expect to be crushed more often than not but do it with the knowledge that every once in a while, your horse will co...
This Crown corporation was created in the late 1960s to help fishers get a better price for their catch -- at least that's what the government said. Its monopoly is almost half the size of Europe in area. It consumes a portion of northwestern Ontario, Manitoba, Saskatchewan, Alberta and the Northwest Territories. Commercial fishers living in this vast area must sell their catch to the fish board or find themselves standing in front of a judge. The fish board's single selling desk concept, while eliminating competition, has failed to improve financial returns to the fishers or provide the needed innovation to survive in today's competitive marketplace. Now there is news the federal government has commissioned a study into opening the board's monopoly to dual marketing. Some people may a...
Double-digit increases were recorded in Manitoba for fresh and frozen meat, fish, ice cream, cereal, bakery products, rice, fruit, cooking oil and non-alcoholic drinks.
For cheap fun, head to the Castries market to watch the haggling over fresh fish, meat, root vegetables and fruit. It's a riot of smell and color, the tiny stands tucked a hip's distance from the next. Upstairs, there's an informal bar and restaurant where you can watch the harbour and puzzle at the appeal of giant cruise ships. There's a time in your life when you want an all-inclusive experience," says the former accountant, "and a time when you don't." She's got 130 acres and just 12 guest cottages. Privacy is guaranteed. There's a small house available for rent, an original building she had disassembled and reassembled on her property. It's a dream of gardens, a bedroom meant for love and slumber and enough room to pretend this really is your home. * If you have a sense of adventur...
... are buying directly from farmers and fishers. Both have re-invented the kitchen garden. Aborigi..."We are proud of our fresh, high quality catch," says fishing member Orlie Di...
You can't help but notice the party going on atop one of Uptown's busiest joints. The rooftop patio at [Stella]'s Fish Caf appears to be the place for hip gatherings in this happening part of town. It's always packed. If the party scene isn't your thing, there's plenty of space in the lower two floors to sample the fare at this trendy seafood spot. If you're looking for a romantic dinner, this is not the spot. The atmosphere is rambunctious and you'll have to get used to the noise level, which, at times, makes dinner conversation a little strained. The main floor offers a peek into the kitchen but for an up close view, book the chef's table that puts you smack dab in the action. There's no additional charge and the friendly hostess said the table is often treated to complimentary appeti...
... menu at Stella's changes daily to feature fresh fish, seafood and especially oysters. Fans of clam...
Like all of the villages along this coast, [Perce] was once dependent on the cod fishery. Throughout the 19th century and into the early 20th, Gaspe residents and migrants drawn by the promise of jobs came here to help dry and salt the cod which would be taken away by ships and serve as provisions for Europeans and sailing ships' crews. Photographs at Le Chafaud interpretation centre and elsewhere around town show men holding huge codfish that hang down to their knees, and salted cod stacked like cord wood on the beaches. It's moving and disheartening to see those photos, knowing that within a little over a century the seemingly limitless fishery was effectively wiped out. The highlight of Gaspe was dinner at La Maison William Wakeham, a Victorian fancy begun in the 1850s and completed ...
... lobster and scallop catches provide tasty fresh seafood. And in these towns, unlike in Montreal, w...
As far back as I can remember, I was always animal-crazy. When I was in my teens, my sister married a wonderful man. He was wonderful until I found out he hunted. I could not understand how anyone can take a life of a living, breathing being. Fast-forward a bit to my adult years, and my husband introduced me to fishing. In line with our love for animals, most of our catches are safely returned to the water unharmed. The only ones we keep are the ones we have damaged and we know will not survive. I hope you have a good laugh when I tell you that we haven't had a fresh fish meal for years. I used to always joke that I could be a good hunter, if we could to catch and release there, too. And it isn't just me. My husband says that if we were farmers, we would end up making pets out of the l...
The summer specials steered us away from steak. "The lobsters are definitely alive," bubbles our chipper waitress. "They're flown out twice a week from Nova Scotia." I've never met a Maritimer I didn't like. So what better time to familiarize myself with the meat fans describe as divine? We deal with a lot of chefs that don't like the word 'can't,'" says Independent Fish owner Phil Crossland. "We've flown fresh fish all the way from New Zealand. The customers understand that in that case, 50 per cent of the cost will be transportation. But if the customers want it, we can get it. "We're getting to a point with the oceans that we have to do something," says [Tristan Foucault]. "Aquaculture got a bad rep at first, but it's one of the things that we're barely there compared to where we ...
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