December 2011 Archives

Top News Stories of 2011, Your Resolutions

Posted by Maritime Noon

CBC's three Maritime supper-hour news anchors weigh in on the top local stories of 2011.  Plus, your resolutions for the New Year.
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World Juniors, Financial Advice, More Gift Stories

Posted by Maritime Noon

The head coach of the Saint John Sea Dogs talks about losing some of his players to the World Juniors, and what it's like to cheer them on from afar.  Plus, your financial questions.
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High Schoolers in Slovakia, Memorable Gifts

Posted by Maritime Noon

A high school hockey team from Moncton is heading to Slovakia for ten days of training and exploring another culture. Plus, your most memorable gifts -- the good, the bad, and the ugly!
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Ski Hill Check-In, Travelling South

Posted by Maritime Noon

We call up two Maritime ski hill managers for an update on conditions, thanks to the snow over the holidays.  Plus, tips on travelling south this winter.
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Halifax Skating Oval, Your Christmas Greetings,

Posted by Maritime Noon

We get an update on the opening day of the new skating oval in Halifax. Plus, your annual over-the-air Christmas cards for loved ones in the Maritimes.
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Protest Songs, First Christmas Away, Your Feedback

Posted by Maritime Noon

A Cape Breton University professor brings old island protest songs back to life. Your stories on the first time you were away from home for Christmas. And your feedback on the Henk Tepper case.
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Senator Advocating for NB Farmer, Fluoride Feedback, Gardening Calls

Posted by Maritime Noon

Senator Pierrette Ringuette is pushing the Prime Minister to ask Lebanon to transfer Henk Tepper back to Canada. Your thoughts on fluoride. Plus, your gardening questions.
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Moncton Eliminates Fluoride, Sable Island

Posted by Maritime Noon

A councillor and a dentist weigh in on Moncton's decision to take fluoride out of drinking water. Plus, your questions about life on Sable Island.
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Highway Shootings, Geneaology Calls, Feedback on Parking and Foodbanks

Posted by Maritime Noon

Update on the three Islanders shot in Alberta last week. Your calls on geneaology. Plus, feedback on abuse of food banks, and parking for pregnant women.


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Kids Ask Santa Questions!

Posted by Maritime Noon

A group of grade 1 students from Oxford School in Halifax ask Santa to answer their questions on Maritime Noon's live food bank fundraiser show.
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Parking for Moms, Using a Food Bank, Your Feedback

Posted by Maritime Noon

A group of mothers fight to reclaim courtesy parking spots for pregnant women and new parents. Your stories about using, volunteering, or donating to a Maritime food bank. Plus, your thoughts on "Canada's Worst Driver".
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Canada's Worst Driver, Science Questions, Your Feedback

Posted by Maritime Noon

A Cape Breton woman has been named "Canada's Worst Driver" on a reality tv show, we hear her reaction. Our science panelists answer your questions. Plus, your thoughts on splitting custody of the kids at Christmas time.
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Canada Quits Kyoto, Christmas Custody, Local Poinsettias

Posted by Maritime Noon

New Democrat MP Megan Leslie and Conservative MP Scott Armstrong on Canada's decision to withdraw from the Kyoto Accord. Your stories and questions about divorced parents sharing custody of the kids during the holidays. Plus, local poinsettia growers say they can't compete with the big box stores.
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Ratepayer Survivor Group, Your Car Qs, Disappearing X-mas Cards

Posted by Maritime Noon

Hear why a man from Newport has started a "Ratepayer Survivor Group" for Nova Scotia Power customers. Automotive expert Doug Bethune takes your questions. Plus, are Christmas cards a thing of the past?

Here's the link to the "Ratepayer Survivor Group":

http://www.facebook.com/pages/NOVA-Scotia-Power-rate-payers-survivors-support-group/259240780798078?sk=wall&filter=1


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Share Your Story in Front of a Live Studio Audience!

Posted by Maritime Noon

Are you brave enough to share your favourite holiday memory, in front of a live studio audience? Maritime Noon needs you! We're doing a special live program on Friday, December 16th, from the Radio Room at CBC Halifax. It's going to be a fundraiser for Feed Nova Scotia. We're seeking a few listeners to visit us that day and share their best holiday stories in front of a microphone! If you're interested, we'd love to hear from you. Email us at marnoon@cbc.ca

Even if you aren't interested in making your radio debut that day, you're welcome to join us as a member of the studio audience. We'll be broadcasting live between 12noon and 1pm on Friday, December 16th. That's in the Radio Room at the corner of Sackville and South Park streets in Halifax. Musician Dave Gunning will provide the entertainment, we'll be handing out hot beverages, and Santa Claus might even be there! The event is free, although we encourage donations to Feed Nova Scotia. All are welcome.

Chef Craig Flinn's Barbecued Pulled Pork Sarnie

Posted by Maritime Noon

BARBECUED PULLED PORK SARNIE WITH APPLE AND FENNEL COLESLAW

It is difficult to even consider writing out a pulled pork recipe when there are so many opinions as to the right and ONLY way to make the barbecue classic. People are passionate about barbecue. My intention here is to keep it simple and get people making it the slow method, on the grill, using a little smoke as you go. It's really not that hard to do, you only need patience and a thermometer. As easy and as inexpensive as this recipe is, it does take time. So I encourage you to invite some family over for Sunday supper and take the weekend to play with this great dish. Once you taste it you'll understand why pulled pork is considered the ultimate barbecue dish.

For the pulled pork:

  • 1 X 8 to 10 lb (3.5 to 4.5 kg) bone in Boston butt pork roast (also known as pork shoulder)
  • 2 tbsp (30 mL) paprika
  • 1/2 tsp (3 mL) cayenne pepper
  • 1 tbsp (15 mL) onion powder
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) black pepper
  • 2 cups (500 mL) hardwood chips (apple, maple, or hickory) soaked in water
  • 1/2 cup (125 mL) apple cider or apple juice in a spray bottle
  1. Preheat your barbecue to 225 F (110 C) using only one burner. Remove the grill over the flame but keep the grill in place where the flame isn't lit. This will allow an indirect, slow cooking for the pork roast. Remove any excess fat from the outside of the pork butt (pork shoulder) with a sharp knife.
  2. In a small bowl mix all the spices together. Rub the spice liberally all over the pork butt and pat it into the flesh. Place the pork butt on the grill ensuring that no flame is directly beneath the meat. This would cause the flesh to burn and cook too quickly.
  3. Using a piece of aluminum foil, make a pouch large enough to contain one cup of the water soaked woodchips. When the chips are sealed, poke about 4 or 5 holes in the top of the foil about 1/4 in diameter. Repeat this for the second cup of woodchips. Place the first pouch of chips directly over the flame of the barbecue (I usually sit the foil pouch right on top of the burner shield down inside the base of the barbecue). Close the lid of the barbecue and allow the smoking to begin. Cook for a total of 10 to 12 hours. During the cooking, constantly check the thermometer of the barbecue and maintain as close to 225 F through the cooking as possible. Every now and then, spray some apple cider from the spray bottle over the meat. The internal temperature of the pork should be between 165 and 175 F (73 to 80 C). When the pork is ready, rest for at least 45 minutes or an hour before pulling the meat apart.

For the sauce:

  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 cup (250 mL) apple cider vinegar
  • 1/2 cup (125 mL) apple cider
  • 1/2 cup (125 mL) brown sugar
  • 1/4 cup (60 mL) mustard
  • 2 cups (500 mL) ketchup
  • 1 tsp (5 mL) Tabasco sauce
  • 1/2 tsp (3 mL) salt
  1. Place the minced onion and garlic in a saucepan and add the apple cider vinegar and apple cider.
  2. Bring to a boil and immediately add the brown sugar, mustard, and ketchup and whisk until smooth.
  3. Reduce to a simmer and cook for 30 minutes.
  4. Season with Tabasco sauce and salt and set aside until ready to serve the sandwiches. This can be done ahead and refrigerated, then reheated with a couple of tablespoons of water before serving.

For the apple and fennel coleslaw:

  • 1 fennel bulb
  • 1/2 red onion
  • 2 tart apples (such as Honeycrisp, Gravenstein, or Northern Spy)
  • 1 head Belgian endive lettuce
  • 2 tbsp (30 mL) chopped fennel bulb tops
  • 1/2 cup (125 mL) sour cream
  • 1/4 cup (60 mL) mayonnaise
  • juice and zest of half a lemon
  • 3 tbsp (45 mL) cider vinegar
  • 1 tbsp (15 mL) grainy mustard
  • salt and pepper to taste
  1. This salad is best when all the vegetables are thinly sliced with a mandolin using either the flat blade attachment or the julienne blade. Beginning with the fennel bulb, cut the bulb in half and remove the root with a paring knife. Slice as thinly as possible and place in a mixing bowl. Thinly slice the red onion the same way, followed by the apples. The apples can be cut using the julienne blade, if desired. Finally, slice the Belgian endive lettuce on a cutting board in fine matchsticks or chiffonade.
  2.  In a separate bowl combine the sour cream, mayonnaise, lemon, vinegar, mustard, and reserved fennel tops. Whisk until smooth and season with a little salt and pepper. Add this dressing to the first bowl containing all the vegetables and toss. Refrigerate the dressing for an hour or so before serving.

For the bread:

  • 1 12-inch loaf focaccia bread
  • 1/2 cup (125 mL) extra virgin olive oil
  1. Cut the loaf into wedges or squares depending on the shape of the loaf, then cut each portion in half. You are looking for a piece of bread about 3/4 thick. Brush the cut side of each slice with olive oil. Broil the bread in a 500 F (260 C) oven until golden brown.

 Presentation:

Once the pork butt has rested, remove the bone from the center of the roast and pull the larger lobes of meat apart with your hands. Remove any excess visible fat and discard. Using 2 forks, pull the meat apart and into small shreds. Collect the shreds in a bowl and toss with about 1 cup (250 mL) of warm barbecue sauce. Place a heaping mound of meat on top of each piece of broiled focaccia bread and garnish that with a heaping spoonful of apple fennel coleslaw.

This sandwich can be served open-faced or with a second piece of bread on top as a sandwich.

Serves 6 with leftovers

Natural Gas Prices, Suggested Crow Cull, Food Tips, Feedback

Posted by Maritime Noon

NB government aims to change the way natural gas is priced. A PEI conservation group suggests killing crows to preserve piping plover eggs. Chef Craig Flinn on the flavours of the season. Plus, your feedback on helmet standards and civilians volunteering with radar guns.
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Chef Craig Flinn's Granola in a Jar

Posted by Maritime Noon

A great gift for anyone who loves to do a bit of baking and enjoys the sweet and nutty taste of granola in the morning. The great thing here is that you can assemble these ingredients and make several gifts at once... easy peezy lemon squeezy!

 

  • 8 cups Rolled Oats
  • 1 cup Sliced Almonds
  • 1 cup Dried Cranberries
  • 1 cup Raisins
  • 1 cup Chopped Dried Apricots
  • 1 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1 tsp Allspice
  • ½ tsp Salt
  • ½ cup Melted Butter
  • ¾ cup Maple Syrup or Honey

 

Directions:

 

  1. Simply toss all the ingredients in a large mixing bowl.
  2. When you melt the butter in a small saucepan, add the honey or maple syrup to the pot and heat it as well.
  3. Drizzle it over the dry ingredients, toss well, and lay the mixture on a few cookie sheets.
  4. Bake for 10 or 15 minutes at 350 F tossing the mixture around every few minutes.
  5. When it is toasted brown, remove and let cool completely before filling your mason jars.

Helmet Standards, Citizen Radar, Mammograms, Your Feedback

Posted by Maritime Noon

Why there is no standard for helmets in Canada. Fredericton police want civilian volunteers to monitor speeding drivers with radar guns. New guidelines say mammograms for women in their forties do more harm than good. Plus, more of your customer service stories.
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Occupy Movement, Customer Service Stories, Your Feedback

Posted by Maritime Noon

Occupy NS protesters greet shoppers at a Walmart and an Occupy Fredericton protester changes his official address to reflect his winter home: a tent in front of city hall. Your customer service horror stories. Plus, your feedback on mandatory ski helmets and parking vs. transit.
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Merging Services in NB, Mandatory Ski Helmets, Parking vs. Transit

Posted by Maritime Noon

New Brunswick announces plans to regionalize services, in order to reduce duplication and save money. Nova Scotia announces new legislation that makes it mandatory to wear helmets while skiing or snowboarding. Plus, should parking be a priority for our cities? Or is it time to do whatever it takes to push commuters to public transit?
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Charging Sexting Teens, Holiday Decorating, Culture of Sperm Whales

Posted by Maritime Noon

Police find that a group of 50 Cape Breton teens are sending sexually-explicit texts. Should they be charged? Tips for decorating your home for the holidays. Plus, new findings about the culture of sperm whales.
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Deal for NS Paper Mill, Acadian Bus Lockout, Book Suggestions

Posted by Maritime Noon

NS makes a deal to keep the troubled Bowater Mersey pulp and paper mill open. Maritimers react to news of a bus driver lockout at Acadian Lines. Plus, your suggestions for great holiday reads.
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Great Reads for this Holiday Season!

Posted by Maritime Noon

Chief librarian at the Confederation Centre Public Library in Charlottetown, Trina O'Brien Leggott, suggests:

  • Bury your Dead by Louise Penny
  • Missed Connections by Sophie Blackall
  • The Vinyl Cafe Notebooks by Stuart McLean
  • Motorcycles & Sweetgrass by Drew Hayden Taylor
  • Case Histories by Kate Atkinson
  • Atlantic Coast: a Natural History by Harry Thurston & Wayne Barrett
  • Chef Michael Smith's Kitchen: 100 of My Favourite Easy Recipes

Adult services librarian and fiction selector for Halifax Public Libraries, Kristina Parlee, suggests:

  • The Art of Fielding by Chad Harbach
  • The Night Circus by Erin Morgenstern
  • The Sisters Brothers by Patrick deWitt
  • The Lightning Field by Heather Jessup
  • Death at Christy Burke's by Anne Emery
  • The Virgin Cure by Ami McKay

Expensive Water Bill, Obese Kids, Downside to Gift Cards

Posted by Maritime Noon

A Dartmouth, NS woman is hit with a $2000 water bill - a far cry from the $100 she's used to paying. Was it a mistake? If so, who pays? Dealing with the problem of obese kids. Plus, the downside to gift cards.
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