EAT Magazine November | December 2013THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine September | October 2013THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine July | August 2013THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine May | June 2013THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine March | April 2013THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine January | February 2013THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine November | December 2012THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine September | October 2012THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine July | August 2012THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine May | June 2012THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine March | April 2012THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine Jan | Feb 2012THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine Nov | Dec 2011THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine Sept | Oct 2011THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine July | August 2011THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine May | June 2011THIS ISSUE INCLUDES:READ ONLINE NOW EAT Magazine March | April 2011THIS ISSUE INCLUDES: Ferris’ Upstairs, Tre Fantastico, The New Oxford, Q4 Al Centro, Sura, Green Leaf Bistro, Sod-Sai ThaiFor The Love of GnocchiThese delicious little dumplings are ready for anything.READ ONLINE NOW EAT Magazine Jan | 2011THIS ISSUE INCLUDES: This month’s Food Hero is Dan JasonBrunch RecipesPage 26READ ONLINE NOW EAT Magazine November | December 2010THIS ISSUE INCLUDES: Holiday Desserts pg. 30Chocolate CharlotteGet Fresh – what’s in seasonREAD ONLINE NOW EAT Magazine September | October 2010THIS ISSUE INCLUDES:– Sugar Alternatives– Get Fresh with Sylvia WeinstockREAD ONLINE NOW EAT Magazine July | August 2010THIS ISSUE INCLUDES: The mixologist: Fine Rums by Solomon SiegelThe Hunt for Local MeatWe answer a reader’s request about where to find local and organic meatREAD ONLINE NOW EAT Magazine May | June 2010THIS ISSUE INCLUDES:restaurant reporter — by Gillie EasdonLOCAL KITCHENA no hassle, easy to cook dinner featuring local, seasonal and fresh foods.READ ONLINE NOW EAT Magazine March | April 2010THIS ISSUE INCLUDES:Culinary Travel: A visit to Hollyhock on Cortes IslandBackyard BreadBC’s Grain Renaissance – Part 3READ ONLINE NOW EAT Magazine January | February 2010THIS ISSUE INCLUDES:Sweet SurrenderStickies for the New YearSea UrchinsREAD ONLINE NOW EAT Magazine November | December 2009THIS ISSUE INCLUDES:The Holiday Wine ListsWines for every holiday occasionGoing with the GrainPart 1 of a three part series on the BC grain revolutionREAD ONLINE NOW EAT Magazine September | October 2009THIS ISSUE INCLUDES:COLD COMFORT CLASSICSFall RecipesIN THE HOODEstevan VillageREAD ONLINE NOW EAT Magazine July | August 2009THIS ISSUE INCLUDES:READ ONLINE NOW May/June 2009THIS ISSUE INCLUDES:A food walk in my ‘hoodA culinary streetscape in Victoria, BCCover Recipe insideGrilled halibut fillets on asparagus with cherry tomato salsaREAD ONLINE NOW March | April 2009THIS ISSUE INCLUDES:For back issues go to http://issuu.com and Search Issuu for EAT MagazineSix Degrees of Restaurant SeparationChapter 4 of an ongoing seriesREAD ONLINE NOW Jan | Feb 2009THIS ISSUE INCLUDES:Winter Squall StrategiesWhat to eat in Victoria this winterNathan Fong CooksUn Diner QuébécoisREAD ONLINE NOW Nov/Dec 2008THIS ISSUE INCLUDES:The Soul of SeattleJeremy Ferguson discovers that Pike Place Market is practically a city in itself and one that is deliciously devoted almost exclusively to food.Part II in the series ‘Victoria’s Culinary DNA’Gillie Easdon continues her journey through the history of Victoria’s epicurean culture.READ ONLINE NOW Sept/Oct 2008THIS ISSUE INCLUDES:Let the Game BeginUnrepentant carnivore Jeremy Ferguson likes his yak curried, his kangaroo grilled and his camel roasted. But organic Canadian venison is still his favourite wild ride.Michelle Morgan on eating and actingREAD ONLINE NOW July/August 2008THIS ISSUE INCLUDES:READ ONLINE NOW May/June 2008THIS ISSUE INCLUDES:READ ONLINE NOW March/April 2008THIS ISSUE INCLUDES:READ ONLINE NOW January/February 2008THIS ISSUE INCLUDES:READ ONLINE NOW
