We’re now about 4 weeks into using our new Bokashi composting system.
Bokashi is a Japanese method for breaking down ALL kitchen food waste, including meat, dairy and cooked food. This is different from the raw, plant-based composts that many of us use regularly.
Recently, the residents of the Southern Gulf Islands, including Pender, as well as everyone living in the Greater Victoria Area (aka the Capital Regional District), were given notice that as of January, 2015, The Hartland Landfill, depository for our region’s garbage will no longer accept kitchen waste of any kind.
While big city/island residents will have the option to have their kitchen waste picked up by a third party service provider, solutions aren’t quite so easy here on the smaller islands. The result has been a passionate, much-needed discussion about how and where we will handle our waste now, and in the future.
Pender Island’s newest eatery has been open at the Driftwood Village since early June, and has quickly become my favourite place for lunch and dinner.
Chef Gernot and his partner, front-of-house manager Amanda, have lived on the west coast for many years, and their offerings reflect their extensive knowledge of this corner of the world’s people and our palates.
Welcome back to The Cafe at Hope Bay! Situated in one of the most beautiful locations on Pender, historic Hope Bay, the restaurant is a success again after a few tough years. Amanda and Rob assumed ownership last year and have really turned things around.
If you’ve been around Island Vittles for a while, especially if you’re a fan of my Facebook page, you’ll probably know that I’m not a huge fan of pumpkins as an edible. Oh, I have couple of favouites — my Mom’s pumpkin pie at Thanksgiving, and a pumpkin/peanut soup warms my soul — but I have to say that, as a food blogger, I’ve come to dread October and the “creativity” of some bloggers who work it into everything from coffee to a dessert dip made with puree and cookie dough. (The single most disgusting recipe I have come across in 3 years of blogging — no, I’m not sharing the link here, cause that would just be mean.)
Aside from the fact that too much of anything always becomes vomit-worthy in the end, the other reason for my pumpkin despair is the amount of farmland North Americans take up growing jack o’ lantern pumpkins. Land that could be used to grow food, not ornamentals.
I wrote the following article a couple of years ago, for a local Pender magazine that has since folded, but I’ve pulled it out of my archives to
nag encourage you to recycle that pumpkin into your favourite dish. Continue reading