For the third year in a year a row, I’ve been nominated for Best DJ in the Best of Saint John Music Poll Awards which you can read more about at giraffecycle.com.   I won the first two times around but this year I’m fairly certain I’ll relinquish the title to either DJ Fire,...

Chef Fred Decker, left, and Jeff Keleher work on a saffron risotto. - There are many things that make for a great chef. Innovation, imagination, skill are some of the obvious things.   Teaching ability is one of the traits that might not occur to the non-chef but it’s a big part of...

Here’s a little side dish I’ve been making for a few months. It starts with a kind of vegetarian chili that is simply bolstered by rice and beans.  Easy stuff and very tasty. I’ve seen other rice and bean dishes that are made as casseroles and it just seems like a whole lot...

Fried plantains for a breakfast.  Yum city.  Buy ‘em ugly – they’re at their best when they’re at their ugliest.  Simply spiced with ancho (but fiine on their own) and fried in olive oil, they make a great breakfast with scrambled eggs and a little salsa. - Hey,...

All pepperheads know the feeling. There’s just something about that little spicy ingredient, despite all the pain it can induce, that just keeps us coming back for more. So powerful is the draw of the hot pepper that pepperheads are willing to put up with a lot of pain and perhaps some...