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The article focuses on the revival of traditional barbecuing techniques in Canada. George Sui and Park Hefflefinger, owners of Memphis Blues, have decided to offer pulled pork sandwiches. As such traditional technique is key in creating authentic flavour, it requires patience and hardwood smoke. Canadian chefs who are dubbed as pit bosses in the barbecue world use different types of wood like oak and apple wood that are being used at Highway 61. INSET: Smokin' Sides.

The article offers tips on how to prepare a healthy and safe barbeque foods in Canada. It states that any time a protein-rich food is blackened, carcinogens are produced. This occurs when meat is roasted in the oven or barbequed over an open flame. Most novice barbequers cook on high heat and go beyond blacken. However, to reduce this carbon overload, it is important to marinate any protein that goes on the grill with ingredients that are high in antioxidants and cook it on medium heat.

The barbecue still has a curious ability to make a regular dude who can't even boil water feel like a first-class chef. The barbecue has evolved dramatically to become a status symbol of luxurious proportions. Having a fancy gas-fired grill to flaunt is reason enough to shell out thousands for a shiny new patio toy. Shann Davis, a marketing and dealer development manager with Ohio-based NPK Construction Equipment, had his prized barbecue blended into a bed of thick Celtic stone and topped with a seamless Corian countertop. He also put in an optional side burner to handle boiling pasta for hungry guests. Total cost: almost $9,000. Davis's backyard investment is part of a growing trend toward moving the kitchen outdoors. "A lot of people want to go all the way and have their kitchen outside," says Chuck Shabsove, president of BBQing.com and Ottawa-based Capital Appliance & BBQ, which installed Davis's grill.

The article focuses on outdoor cooking for the hospitality industry in Canada. As gourmet-style barbecuing is gaining ground, some fine-dining establishments step outside and host their gourmet variations on barbecue themes. Outdoor cooking continues to grow in popularity as outdoor events continue to attract Canadians for authentic barbecue experience. Important things are to be considered during outdoor events such as logistics, cooking gears and equipment.

The article reports on the importance of using a herb marinade in preparing barbeque foods in Canada. It states that grilled meat is a major source of carcinogens or heterocyclic amines (HCAs) if cooked at 375 F or higher which might cause cancer. However, herb marinade decreases or eliminates HCAs on meat. It is discussed that rosemary and thyme spices combination is the most effective in reducing carcinogens.

The article discusses why barbecue (BBQ) has become a popular meal in Canada. The BBQ cooking process reduces fat and is perceived by many consumers to be healthy alternative to other cooking styles. BBQ is a perfect opportunity to introduce ethnic flavor into a traditional meal. It is also an excellent way to prepare non-traditional, more exotic meats.

The article focuses on the significance of grill equipment for the business operations of outdoor restaurants in Canada and in the U.S. Outdoor cooking is introduced as another attraction in the food service industry wherein customers have the opportunity to experience an outdoor cooking adventure. Restaurant operators emphasize the usefulness of grill equipment in achieving effective outdoor cooking.

This article focuses on a small village called L' Anse aux Meadows in Newfoundland and Labrador where, more than 500 years before Christopher Columbus, the Vikings came to shore. Eminent Norwegian historian and explorer Helge Ingstad, who in the 1950s had studied early Norse settlements in Greenland, had long tried to discover the whereabouts of the elusive Vinland. From 1961 until 1968, Ingstad and his wife, Anne Stine Ingstad, a Norwegian archaeologist, led seven archaeological digs at L' Anse aux Meadows, where they soon uncovered the outlines of turf houses similar in every way to those built in Iceland and Greenland in the 11th century. In 1978, L' Anse aux Meadows was declared a World Heritage Site by UNESCO, the United Nations Educational, Scientific, and Cultural Organization.

Describes experiences on outdoor recreation in Canada. Details of a cycling recreation at the Galloping Goose trail; Highlights of a camping activity at Ontario's Algonquin Provincial Park; Description of a hiking tour in Nova Scotia.

Presents the results of a survey by Leger & Leger on the summer eating habits of Quebecois. Consumption of fruits and vegetables; Outdoor cooking; Usage of low-calorie food; Reasons for dieting.

The article focuses on the lighter industry and the revenue and marketing opportunities being offered by the uses of lighters other than for tobacco products. Topics discussed include insights from Abraham Nordine, general manager of STAR Lighters Canada, on the lighter industry in Canada, the likely impact of the growing prevalence of electronic cigarettes on lighter sales, and the Zippo lighters brand. INSET: Not Just for Pockets.

The article reports that the unofficial start of summer in Canada starts from May 24, and grocers fill up their stores with various fresh produces that shoppers have been waiting for all winter. Tania Goecke, marketing director of meal occasions for Canada Bread Co. Ltd., comments that people change their mindset in everything from the clothes they wear to the food they eat and grocers display various fresh produces to attract customers.

Reports that Canada's Girl Guides, once content to award badges for sewing and archery, have become a launchpad for feminism. Examples of workshops currently taught; Controversy over how millions of dollars made from cookie sales have been used by the Guides' administration; Organization's determination to keep the Guides relevant.

Focuses on plans of Montana's Cookhouse Saloon of Canada to penetrate the United States market. Company history; Target markets; Locations in the U.S.