Community

Body Mike Gardiner spoke of how blessed we are by our local heroes in the volunteer fire department. Scott Brewster has been with the Canadian VFD for 31 years.

Body Initially seared on top of the stove, the beef is finished in the oven, producing an exterior crust that intensifies the taste of the meat. A little chicken stock added to the pan at the end melts the natural glaze and creates a simple au jus. This recipe is from Essential Pepin.

Body AT THE MUSEUM, we never know what stories we’ll be privy to from day to day. Luckily, today the wind brought in a gentleman who was researching some of his family history.

Body Everett Cook has been scuba diving for over half of his lifetime. He started when he was 8 years old, with a program called Little Bubblers, in Turks and Caicos. This sparked a passion for environmentalism and preservation of the ocean along with its creatures and plant life.

Body This base recipe is courtesy of Ina Garten, as found on the Food Network website. I liked that it had potatoes and carrots in it and that half of the peas are added in the last 40 minutes of cooking time so that they are tender but not mushy.

Body MY LANDLORD, JORGE, is a patron of the arts.