In From the Hill by the Sea: A Cookbook & Memoir, chef Seadon Shouse shares recipes and memories, taking readers on a culinary journey that educates them about the cuisine of his Nova Scotian youth, all the while cooking from the land and sea with heart and soul.

Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).

home cooking

Natural is the way. We bring you credible approaches to preventative health, holistic treatments, and supportive supplements.

Health

Brendan Rolfe, BA, DipA, is an advocate for functional movement and work/life balance in Penticton, BC, where he strives to bring healthy lifestyle choices to every household.

cooking tips

Food is medicine. It all starts here. We create recipes with functional, whole organic ingredients that nourish your body and feed your soul. 

Food

Follow these quick tips for perfect results when cooking dried legumes.

Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University

cooking tips

From the Sea to the Plate

Quick ’n’ Easy Doesn’t Have To Be Fast ’n’ Greasy

Top 10 Tips for Cooking Dried Legumes