Eat­ing HAL­I­FAX

Taste & Travel - - Destinations - by ANITA STE­WART

For cen­turies the best food in Nova Sco­tia — the meals that were cooked with the great­est love and most lo­cal of in­gre­di­ents — were shared in the Prov­ince’s home kitchens. This his­tor­i­cally rich re­gion, set­tled by the Mic­maq and Aca­di­ans ini­tially then waves of Scots, English, Ger­mans and Loy­al­ists, served forth hearty dishes rem­i­nis­cent of both their long-lost home­lands and the need for sim­ple sur­vival. If you’d en­tered a Nova Sco­tian kitchen in the past few hun­dred years, you’d taste pou­tine, rapee and Lunen­burg sausage; Ir­ish moss blanc­mange and goose­berry fool and, my favourite, buttermilk pie.

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