As the holidays approach and I go into hyper planning mode—or at least contemplate its notion—I look for ways to enrich time spent with family and friends... while at the same time remaining sane. Or at least that's my story. For the time being.

Last week I bought a dill pickle clay ornament at a church craft fair. It came complete with a note telling me to hide it on a Christmas tree, and whoever finds it will be bestowed with good luck—apparently practiced in communities with German heritage, such as on Nova Scotia's South Shore.

That's an easy game for all ages (and preps people for fun and games at Easter). It may become a new tradition in my household, assuming the ever fragrant Shadow-dog doesn't find it... First: it resembles food. Second: it's baked.

Food is a good way to find meaning—and sustenance—in any season. And many cultures find comfort in the ritual of sitting down to share specific foods. Beef brisket and potato latkas come to mind for Hanukkah, beginning today at sundown.

For my part, I've adopted a recipe for seafood chowder that ran in the pages of Saltscapes magazine last November/December as a good, new tradition of my own. It's a crowd pleaser: for the past two years I've taken it to the annual chowder fest at St Margaret Sailing Club, not far from where I live in St Margaret's Bay, NS. Despite an incredible choice, this soup goes fast.

Should I feel flattered? Not really. After all, the recipe is courtesy of Saltscapes' former food editor, Marie Nightingale, a passionate champion of regional food from way back. Marie came to the chowder fest as my guest this year, to appreciate first-hand part of her legacy.

And I got to break bread with a former colleague and cherished friend.
 
Heather White

Editor, Saltscapes 

 
PS: To find the recipe on this site, click on Food & Drink, a “A Twist on Traditions,” then Atlantic Seafood Chowder.