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Summer doesn’t have to have a monopoly on salads. Bright, vibrant and crunchy ingredients are just the ticket we need right now to perk up our weary winter palates.

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Whether it's chestnuts roasting on an open fire or that rare partridge in a pear tree, holiday traditions come in all sorts of guises, imbued with meaning, regardless of what holiday you’re celebrating.

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With the holidays fast approaching, visions of festive meals dance in our heads. For many of us, traditional holiday fare is important, so planning ahead is key.

From left, James Ludvigson, social political activist, Chef Adam O’Brien and James Miller. political pundit, taste test The Barking Parrot’s newest $6.95 chili bowl that’s being added to the menu this week. Ludvigson, a regular at the pub for years, suggested a chili be added to the menu for…

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I’m always in search of a culinary adventure, a tasty revelation, a delectable surprise. They come in all sorts of guises: a never-before-tried French cheese, a home-grown ingredient pulled fresh from the ground, Irish butter brought back from the U.S., or a perfectly cooked restaurant dish.…

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There’s something about a brisk walk on a crisp fall day that makes a person hungry. Some are satisfied with a bowl of soup or hot chocolate while others crave a burger and a beer.

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If you’ve seen any John Hughes films, then you already know the story of Drinkwater.

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From farm stands to farmers’ markets, late summer’s bounty with its colours and promise of fall has me inspired me to cook again.

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The art of collaboration is alive and well in the Okanagan.

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Eating seasonally is a sound proposition, until zucchini season rolls around, when the concept loses a bit of its romance.

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Although the term hamburger originally derives from Hamburg, the second-largest city in Germany, there is no definitive connection between the iconic food and the city.

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Okanagan fruits are finally ripening up the marketplace. Cherries are coming on strong, with apricots following suit.

A long shutdown of a popular Peachland restaurant will last a little longer.

Mark IV, which morphed into Crosstown Bus, reunited for a special performance, Saturday, June 26, 2022 at Deep Roots Winery in recognition of the Hardman family’s 100-year anniversary of farming the land. From left, Rick Gannon, Brian Anderson and Jeff Boyne. The three musicians got their st…

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The irresistible aroma of baking — sweet and yeasty — is like being embraced by a warm blanket. And Summerland is being cuddled by comfort with the long-awaited reopening of True Grain Bakehouse, celebrating 10 years this month.

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Take to the streets and join me as I uncover some tasty treats lying in wait in our urban landscape.

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Okanagan College is bestowing its highest honour on three Okanagan residents, each of whom has made meaningful contributions to the community through education, public service, mentorship and philanthropy.

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Cherry on Top Shake Shop, a new local business at 1028 Lakeshore Drive, opened its doors Friday afternoon. The store, located beside Lickity Splitz, will offer the same menu as the former Peach on the Beach with one new addition — the Cherry Bomb. Owner Diana Stirling of LocoLanding fame, le…

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With warmer weather — and longer daylight hours — in the cards, there’s no better time to bask in the great outdoors, take in the fresh air and dine al fresco.

More than a metre of fill is needed to make a soggy piece of farmland suitable for grape-growing, members of West Kelowna’s agricultural advisory committee will hear next week.

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The spring into a new season heralds the return of market fresh flavours. We can all bid adieu to cabbage and the brassica family for a while, and be on the lookout for anything sprout-y, herb-y and green.

One of the creators of Penticton’s first micro-brewery has returned to the area and is busy working on a mystery series set in Okanagan wine country.

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Scotty Berg, a 14-year-old pop singer from Kelowna, released his latest single, “You Don’t Have to Be Alone” on Valentine’s Day. Co-written in Nashville with four others, the song offers an optimistic message. It’s available on all major streaming platforms and a video, shot in Kelowna, can …

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Bread, the humblest and oldest of foods, is a quotidian staple around the globe. The idea of putting ingredients in between two slices is far more ancient than when John Montagu, the fourth Earl of Sandwich — too busy for dinner — requested sliced beef in between a couple of slices of bread.

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If you’re in the throws of a New Year’s diet or trying out “Dry January” or “Dryuary,” well, good for you. With our world turned upside down since 2020, I say there’s no better time to celebrate hope for the future than now. And with a fabulous meal. Perhaps not with all the bells and whistl…

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With the majority of the celebrations behind us, I’ve been sorting through the leftovers in my fridge and pantry because who wants to spend any time frolicking outside in this bitter weather?

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Christmas has a habit of sneaking up on us, and I’m certain I’m not the only one that has to kick into overdrive for this week’s lead-up to the big day.

Winemaker George Hanson, who died in February, was widely acknowledged for his efforts to grow the B.C. wine scene.

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The City of Penticton has officially proclaimed October 15-23, 2021 as Penticton Beer Week. The third annual Penticton Beer Week is a great opportunity to say cheers to craft beer in Penticton. This week celebrates Penticton's vibrant and exciting craft beer industry.

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The fall harvest continues with a deep dive into the bounty of seasonal produce heralding the return of indoor gatherings. A wander through the many farmers’ markets right now guarantees to inspire the appetite, a delicious journey for plotting dinners to come. The picklers and preservers ar…

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Mounds of poutine and an order of fish and chips on the side filled the bill for a Quebec TV crew during a recent visit to the Penticton’s iconic Jeffer’s Fryzz food truck.

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The gorgeous transition from summer to fall, with its colourful abundance of produce, is the spark to get me back in the kitchen and thinking about soup.

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Fusion foods have deliciously shaken up our snack world options. An example is the cronut, a fusing together of a donut with croissant dough, filled with flavoured cream. The rich and delicious pastry snack took New York by storm when created in 2013 by Dominique Ansel at his namesake bakery…

Open in Summerland since 2011, the last decade has been one of great growth and change for OCP. Coletta and her husband Steve Lornie have grown their business to now include 380 acres of land, 100 of those planted to vines on three organic certified vineyard sites; Switchback Vineyard, Secre…

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Everyone loves pizza. From doughy wonders and stuffed crusts to artisanal exactitude, we can’t seem to get enough of it. And yet, just when you think it can’t get any better, along comes chef Daniel Johansson and his mobile ‘za kitchen, woodwood pizzeria.

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Beyond the world of double-doubles and salted-caramel-mocha lattes lies another level of coffee enjoyment; one that celebrates the bean’s profound nuances through sourcing sustainably, working directly with coffee growers, precise roasting and preparation allowing one to dive deep into terro…

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This crazy heat dome we’ve experienced created a challenge for indoor cooking. In other words, as little as possible.

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The abundance of lilacs in Penticton, flowering profusely at the moment, is a wonder to behold. In white, purple, dark and light blue, their presence boldly announces spring with vibrant colours and heady aromas.