The view from our float lodge in Knight Inlet
Every fibre of my being is focused on the flash of silver leaping out of the water. The fish is desperately trying to spit the hook, to break the line inseparably linking us.
I’m thinking Hemingway: the old woman and the sea? Continue reading
The colourful, delicious Richmond Night Market is a must for visitors
Few cities in Canada can boast a true immersion experience into another culture. I don’t mean the gentle toe-dip into Little India or Greektown in Toronto, or the mild submersion of Vancouver’s Chinatown.
Richmond, BC takes one into the underwater depths of an extraordinary ethnic ocean. Several Asian traditions – China, Korea, Japan, Thailand, Viet Nam, etc – flourish in this multicultural lagoon. Continue reading
Want to greet a ghost or sleep with a spectre? Wales is reputedly one of the most haunted countries in the world and its castles, stately homes, pubs and even abbey ruins can give a whole new meaning to getting into the spirit of the place. Here are six of the most spirited spots. Continue reading
Cultural adaptation can take many forms and for consultants working in different cultures, being aware of cultural norms – and taboos – can be invaluable. Feng Shui is one example.
In the centre of Hong Kong, on arguably some of the most expensive real estate in the world, stands a small, 10-storey parking garage. The only other low building in the vicinity is the old colonial governor’s mansion. This handsome building, fronted by a large, busy open square, remains untouched, a testimony to history. Continue reading
“Irish food guru, Darina Allen, takes students into the field on their first day of cookery school in Ballymaloe. She makes them pick up handfuls of earth and tells them, “This is where your food begins. If this is no good, you can’t be a good cook.” The idea that the food in a restaurant is dependent on the soil where the ingredients have been grown is not a new one, but it’s one that’s gaining favour as both chefs and diners try to make real, concrete connections with the food they consume.”
For many years, farm to fork dining has had chefs around the globe making efforts to source their ingredients locally from known producers. Their menus abound with elaborate descriptions of the farmers and producers who have provided the bounty for the dish. But some chefs have taken it to the next level. They are actually growing the food themselves, on the farm. Continue reading
