Savouring the nuances of cured piggy at Algonquin College
You just know it’s summer when the salt and chemicals come out for some very serious barbecue
The Blog
Artisan Seed to Sausage shop opens Tuesday in Ottawa
Among gourmet meats and cheeses, steak dry-aged 80 days will make a carnivore cry. Really
Of course, it’s not really a party until the pig comes out …
Third annual Day of the Pig at Seed to Sausage draws record 3,000 — and lots of piggy goodness
Sunday’s first McKeen Glebe Pop-Up Market a welcome success
Organizers say the first pop-up was so well received, they expect another this fall
